2 button mushrooms, thinly
sliced handful of green beans, ends trimmed & beans halved 1/4 cup peas small handful thin rice noodles 1 tsp rice bran oil 1 tsp sesame oil 1 tsp soy sauce 1/2 tsp rice wine vinegar
Not exact matches
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and
sliced into a matchstick shape two
handfuls shredded Swiss chard or other
greens of choice 1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest
of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds
of 1 cardamom pod 1/4 teaspoon hot pepper flakes
1 350g / 12oz Block
of Firm Tofu, Drained, Pressed and cut into triangles or cubes * 1T Olive Oil (Divided) 1T Tamari 250g / 8oz Cherry Tomatoes, halved 2 Medium Red Onions, cut into wedges 2 Cloves
of Garlic, thinly
sliced 1C Vegetable Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener of your choice) 2t Red Wine Vinegar 2 / 3C Pitted Green Olives, Drained & Sliced Handful of Chopped P
sliced 1C Vegetable Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener
of your choice) 2t Red Wine Vinegar 2 / 3C Pitted
Green Olives, Drained &
Sliced Handful of Chopped P
Sliced Handful of Chopped Parsley
I don't measure anything, but rough estimates are half an orange, half a cup
of frozen Wild Blueberries, small
handful of frozen cherries and frozen cauliflower, a big medjool date, frozen spinach, about a tablespoon
of peanut butter, a teaspoon
of hemp seeds, a collard
green, a few
slices of zucchini, a celery stalk, sprinkle
of cinnamon, and almond milk to blend.
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup
of cashews, soaked for a min
of 2 hours 1/4 cup
of water 1 tablespoon
of white wine vinegar 3
green onions, white parts only (
green parts reserve for garnish) 1/2 teaspoon
of kosher salt 1 head
of broccoli, chopped into florets 1/2 cup
of garbanzo bean flour 1/2 cup
of water 1 teaspoon
of garlic powder 1/2 teaspoon
of kosher salt 1 teaspoon +
of TABASCO chipotle, original red, or reserve about 1/3 cup
of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado,
sliced some thinly
sliced red chilies (optional) a few dashes
of TABASCO (
of your choice, optional) a
handful of cilantro, chopped the
green part
of the
green onion, reserved from the cashew cream METHOD Make the cashew cream:
Slaw 1/2 head
green cabbage, thinly
sliced 1/2 head raddichio, thinly
sliced 3 - 4 carrots, shredded 1
handful of arugula, thinly
sliced 1
handful mixed herbs, thinly
sliced, mint, basil, parsley, chives, and / or cilantro 1/2 cup pomegranante seeds or dried cranberries 1/2 cup chopped pistachios ginger - cumin dressing (recipe follows)
This salad is almost too simple (yet delicious) to write up a real recipe for it but for MoFo sake: Strawberry Sunflower Sprout Salad 1
handful of fresh Spinach
Greens 3 ripe Stawberries
sliced 1
handful of fresh Sunflower Sprouts
sliced Cucumber chopped red cabbage drizzle
of agave nector drizzle
of balsamic vinegar ground black pepper And people say that a Vegan diet is too boring?
I started with some simple
greens, topped them with a
handful of colorful shredded carrots and added in
slices of pear, apples and strawberries.
salad 6 cups
of butter lettuce, chopped 1 carrot,
sliced or chopped 1 big
handful of snap peas, cut in half 4
green onions,
sliced 4 chives,
sliced 4
slices of cooked bacon, crumbled 2 ounces gorgonzola cheese, crumbled
Items needed for 2 bowls: 1/4 small purple cabbage, thinly
sliced 6 radishes, thinly
sliced 1 carrot, julienned 1/3 cup snap peas,
sliced on a bias
Handful of micro
greens Handful of cilantro and mint leaves — 1 cup Della Rice Basmati and Wild rice, cook as directed — Za'atar roasted chickpeas — Lemon honey mint tahini sauce — 6 min eggs + dukkah spice mix
12 ounces dried soba noodles 12 ounces extra-firm nigari tofu 1/4 cup chopped fresh cilantro 3
green onions, thinly
sliced 1/2 cucumber, peeled, cut in half lengthwise, seeded, and thinly
sliced 1 small
handful of cilantro sprigs, for garnish 1/4 cup toasted sesame seeds, for garnish
Ingredients: 8 medium ripe tomatoes, I used a combination including San Marzanos / 2 medium red onions, chopped / At least 6 cloves
of garlic, minced / Parmigiano - reggiano cheese rinds — scrape away the waxy residue / 1 cup fresh cranberry beans, shelled / 4 cups water / 6 new potatoes, cut into rounds / 2 small zucchinis, cut into
slices / 1 bunch swiss chard, stems chopped, leaves chopped / Big
handful green beans, cut into pieces / Basil leaves / Olive oil / Salt & pepper / Freshly grated parmigiano cheese / Burrata cheese (optional, but I had some on hand).
Market Berry Salad (Serves 2 -4) market fresh baby
greens — any variety 1 - 2 heirloom tomatoes —
sliced 2 ripe peaches —
sliced handful of strawberries —
sliced if needed
handful of blueberries — optional
handful of microgreens — any variety
for the polenta: 6 cups
of stock (vegetable or chicken, preferably homemade) 1 cup
of polenta 1 - 2 tablespoons
of olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel +
green beans: 1 fennel bulb (white part only,
green parts reserve),
sliced thin about two large
handfuls of green beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons
of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)
3 big
handfuls of sliced asparagus, and / or pea shoots, or tiny broccoli trees, or shredded
greens - anything quick cooking and fresh
1 teaspoon olive oil 2 large onions, chopped 3 cloves garlic, peeled and
sliced thinly 3 sweet potatoes, peeled and chopped into bite sized chunks 1 butternut, peeled, seeded and chopped into bite sized chunks 3 large carrots, peeled and chopped into bite sized chunks Thumb size piece
of fresh ginger, peeled and
sliced into matchsticks 2 tablespoons ras - el - hanout Vegetable stock — I use Marigold bouillon 2 -3 preserved lemons, washed, pulp removed and skin thinly
sliced 1/2 cup pitted
green olives 2
handfuls fresh coriander, roughly chopped A cupful
of roasted almonds, roughly chopped
Top with a small
handful of shredded cheddar and a sprinkling
of sliced green onion.
1 16 oz bag
of Wild caught bay scallops 1 16 oz bag
of 26 count shrimp, peeled and deveined 7 oz cooked lobster meat (optional) 1 sweet organic onion
sliced 1/2 package Mini corn — I cut mine into smaller bite size pieces on angle A
handful of Snow peas
sliced on diagonal 1 1/2 oz Beech mushrooms (or your favorite light mushroom) 1 celery stalk
sliced very thin 1 carrot
sliced very thin 2 baby bok choy, whites chopped and
greens sliced 1/2 — 1 cup white wine (Chardonnay worked well.
Breakfast Scramble Recipe Serves: 5 Ingredients: 1/3 Cup Milk 2 Tablespoons Butter
Handful of Chopped
Green Onions 1/2 Cup Cheddar Cheese, Grated 5
Slices Bacon 6 Small»» [read more] «``
1 can organic black beans, rinsed Equivalent amount
of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2
green onions
sliced (white and
green parts) 1 cup cooked red quinoa
Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Salt and pepper to taste Juice
of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil
1 can organic black beans, rinsed or 1 1/2 cups cooked beans from dried Equivalent amount
of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2
green onions
sliced (white and
green parts) 1 cup cooked red quinoa
Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Celtic Sea Salt and pepper to taste Juice
of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil
Ingredients: 4
handfuls Green cabbages sliced thin 1 - 2 jalapeno, seeded and diced 2 green onions, sliced both green and whites Handful of shredded -LSB
Green cabbages
sliced thin 1 - 2 jalapeno, seeded and diced 2
green onions, sliced both green and whites Handful of shredded -LSB
green onions,
sliced both
green and whites Handful of shredded -LSB
green and whites
Handful of shredded -LSB-...]
1 can organic black beans, rinsed Equivalent amount
of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2
green onions
sliced (white and
green parts) 1 cup cooked red quinoa
Handful -LSB-...]
FILLING (per sandwich): 1
slice natural smoked bacon 4 oz canned crab 2 TBS Primal Kitchen Mayo 1
slice tomato, sprinkled with flaky sea salt
Handful of leafy
greens
Ingredients: 2 strips dashi kombu (dried seaweed) 1/2 block tofu, diced into 1 - inch cubes 1 medium tomato, diced into 1 - inch cubes 2 tsp fresh ginger, grated 2 Tbsp tamari 1/2 tsp salt 1
handful dried wakame, soaked in warm water for 5 minutes 2/3 cup daikon radish, grated 1/4 cup
green onions,
sliced A dash
of shichimi togarashi (for topping (optional)
2
slices sourdough bread 1 avocado fresh squeezed lemon juice 2 eggs
handful of shredded mozzarella cheese splash
of whole milk or cream kosher salt and pepper, to taste pat
of butter or cooking spray fresh arugula, sauteed spinach or kale, or
greens of choice sriracha, for garnish black sesame seeds, for garnish
Summer
Green Smoothie Bowl → 1 banana → 1 small, fresh mango, cut into chunks → 1/2 medium cucumber,
sliced → a big
handful of kale, stems removed (or spinach) → 1/3 cup almonds (ideally, previously soaked) → 1 tbsp moringa powder → 2 tbsp hulled hemp seeds → 2 cups plant - based milk → pumpkin seeds, desiccated coconut + your favourite granola for topping
Ingredients For the salad 200 g
green beans 2 medium - large potatoes, peeled and
sliced a large
handful of fresh rocket, cleaned a
handful of capers, soaked in cold filtered water for about 15 minutes then rinsed For the pesto a large
handful of fresh, cleaned basil (and some for garnish) 2 small zucchini, cleaned a -LSB-...]
Berry
Green Smoothie Recipe 3/4 cup cold water 1/4 cup unsweetened coconut milk 1 medium banana,
sliced 1 cup frozen strawberries 1/2 cup frozen blueberries
handful of fresh baby kale (1/2 to 1 cup, lightly packed)
Ingredients: 1 portion
of buckwheat or brown rice noodles 2 - 3 mushrooms
sliced quarter courgette / quarter broccoli chopped
handful of soft
greens (spinach, kale, chard, spring
greens) fresh
green herbs like coriander, spring onion 1 tb
of brown rice miso (to taste)
Thai Pesto 2/3 cup unsalted dry roasted peanuts 2 garlic cloves,
sliced 2 teaspoons finely grated fresh ginger with the juice 2 long
green Thai chiles, seeded and chopped (I used fresh cayenne chiles) 1 small bunch fresh cilantro leaves (about 1 packed cup), stems discarded 1 large
handful of fresh mint leaves 1 large
handful of fresh basil leaves (rough chop) 1 - 2 tablespoons soy sauce or Thai fish sauce (to taste) 2 tablespoons freshly squeezed lime juice (2 limes) 1 tablespoon brown sugar or palm sugar
Add most
of the
sliced green onions, cilantro and basil leaves to the bowl (reserving a small
handful for the top
of the slaw).
Scoop 1/2 cup
of pimento spread over the mixed
greens, then top with a generous
handful of sprouts and the remaining
slices of bread.
Green Lemonade Juice 1 large apple, cored 3 stalks celery 1/2
of a lemon, peeled and seeded 1 thin
slice fresh ginger, peeled 1
handful fresh kale leaves, stems removed (about 1 cup)
1 tbsp coconut oil 1 onion, finely
sliced 1 large or 2 small garlic cloves, finely chopped, grated or crushed 4 cm piece
of fresh ginger, peeled and finely grated 1 red chilli, finely
sliced 1 tsp black mustard seeds 1/4 tsp ground turmeric 1 x 400 ml tin coconut milk 100g yellow mung dal lentils, rinsed in a sieve 1 tsp coriander seeds, toasted and ground 1 tsp cumin seeds, toasted and ground 200g spring or summer
greens, tough ribs removed, leaves finely shredded
handful of coriander leaves a squeeze
of lime or lemon juice toasted coconut chips or toasted desiccated coconut, to garnish salt.
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods —
green shells removed 1 medium onion —
sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger,
sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps
sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy —
sliced handful mung bean sprouts juice
of 1 lime, plus more for serving
handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds
for the salad 1 bunch asparagus 1 cup shelled fava beans or peas or mixture
of both
handful of fiddleheads — optional 2 - 3 carrorts — shaved with a vegetable peeler 4 radishes —
sliced 2
green onions —
sliced handful of pea shoots 2 cups
of baby
greens handful of microgreens
Lentil soup with crispy salami own recipe 2 tablespoons olive oil 2 leeks,
sliced in half lenghtwise for easier washing, then
sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried
green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves
handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami
slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oil.
2 Tablespoons olive oil or coconut oil 1/2 cup
sliced onions 1/2 cup
sliced carrots 1 cup red lentils, washed and drained 4 cups water or broth 1/2 cup coconut milk 2 Tablespoons miso 1 cup cooked brown rice or quinoa black pepper to taste
handful of mixed
greens (spinach, kale, etc..)
1 small serving soba noodles 1 or 2 playing - card sized
slices of extra firm tofu 1 Persian cucumber 1 carrot 2 - 3 radishes a few
handfuls of salad
greens, washed 1 small knob ginger 1 tablespoon soy sauce 1 teaspoon sesame oil 1 - 2 teaspoons honey 1 tablespoon lemon or lime juice 1 or 2 stalks scallion olive or vegetable oil.
1/2 cup
sliced shallots or onion a
handful of flaked coconut (shredded would work too) 2 - 3 Tablespoons liquid coconut oil, divided 1 Tablespoon red miso black pepper to taste 1 cup cooked chickpeas (garbanzo beans)
Handfuls of green delicious kale, washed and torn Lemon
slices for squeezing on top, if you like
Salad: 3 cups shredded purple cabbage 2 carrots, shredded or shaved using a veggie peeler A few radishes, thinly
sliced 2
handful of microgreens 4 - 6 Romaine leaves, chopped or any
greens of choice 2 c. cooked quinoa or grain
of choice 1 c. cooked white beans or chickpeas 1/4 c. dried cranberries 1/2 c. pumpkin seeds (lightly toasted for more flavour) 4 scallions, thinly
sliced diagonally
Ingredients: 1 pack
of organic buckwheat or brown rice noodles 1/2 medium avocado, cubed
handful of fresh
greens (I used kale today), finely chopped 1/2 carrot, julienned 1/2 leek,
sliced 2 - 3 dried Asian mushrooms, soaked and
sliced (you can also use fresh shiitake mushrooms)
1 cup uncooked Pear Barley (boil it with 3.5 cups water, until all water is absorbed, make sure it is nice and soft for baby, if not add more water) a little onion (a thin
slice, chopped very fine).5 — 1 tsp minced garlic (adjust to personal taste, my baby loves garlic) 10 mushrooms, chopped fine a
handful of spinach or field
greens, chopped a sprinkle
of cheese
of your choice (more if you are trying to add calories in diet) a splash
of olive oil
DIY version: For a similar refreshing mix packed with veggies, blend together a half cup each
of spinach and kale, a quarter cup each
of peeled
sliced cucumber and chopped
green bell pepper, a half cup
of sliced banana, a tablespoon
of fresh lime juice, one quarter cup unsweetened almond milk, one quarter cup water, three fresh mint leaves, and a
handful of ice.
4
slices smoked turkey 1 - 2 tsp finely diced red onion or shallot 1/3 avocado, chunked
handful of micro
greens — fresh herbs (cilantro in particular) or just rough chopped
greens would be amazing here as well
You might already be able to tolerate small amounts
of apple like a couple
of thin
slices of green apple or a
handful of berries.
If you're new to making smoothies, a simple but delicious and nutritious starter would consist
of a
handful of kale or other baby
greens, a chopped medium banana, a half
of a
sliced apple, skins left on, a
handful of berries, and a nutrient boosting add - on, like 2 teaspoons
of chia seeds or hemp seeds.
Over a bed
of mixed
greens or spinach, add 1/2 -1
sliced avocado, 1/2 -1 can sardines (with oil), 1/2 -1
sliced tomatoes or
handful cherry tomatoes, a squeeze
of lemon juice, and any other chopped vegetables
of choice (for added crunch, use celery or carrots).
On the side, or heated along with the eggs, include a large serving
of dark leafy
greens (bokchoy, spinach, kale, swiss chard, mustard
greens, etc.), and for added healthy fats, a
handful of olives or 1/2 -1
sliced avocado.