Chocolate Almond Power Smoothie
1c nut milk
1T hemp seed
2 Medjoul dates
2T Raw Almond Butter
1T Chia Seeds
2t maca powder
1T gold flax seeds
2T raw cacao powder
1T coconut sugar
1t vanilla
1 scoop protein powder
—
1c ice
Blend all ingredients together except the ice and process until smooth- taste and adjust if needed
Add the ice and blend just until smooth.
So delicious and simple!!! Especially when you don’t feel like cooking in warm weather. I made the tofu this weekend and the basil pesto was from a couple of weeks ago stored in my fridge. I picked up gorgeous heirloom tomatoes at the Greenfield Farmer’s Market along with a beautiful, tender head of green leaf lettuce and more fresh basil- making the assembly of my lunch today a breeze.
Simple Grilled Tofu
1 pound extra firm tofu
2T Extra Virgin Olive Oil
1 large clove garlic, smashed and minced
1/2t pink salt
black pepper
Heat up the grill or grill pan.
Prepare the tofu:
Remove the tofu from the package and drain the water. Rinse and then place the tofu between to plates. Weight the tofu down in the sink with something over the top plate. Let press for at least 15 minutes to remove excess water. This makes for a “chewier” end result.
Slice the tofu in ¼-1/2” slices, an average block of tofu should yield 7-10 slices.
In a large plate, add the garlic, olive oil, salt and pepper. Lightly dredge the tofu slices in the oil and set aside.
Over medium high heat, place the slices on the grill or pan and close the grill or cover the pan. Let grill for about 6-7 minutes. The slices should easily flip and have gorgeous markings- if not, they are not ready for turning. Once flipped, continue to grill for another 5-6 minutes.
Salt and pepper the slices again to taste.
Serve hot or cold.
On a bed of clean greens (arugala would be amazing also), layer the fresh tomato slices, brushing each one generously with pesto. Add the cold or hot grilled tofu on top. Drizzle with extra virgin olive oil, salt, fresh black pepper and a squeeze of lemon.
Eat immediately!!!
Super simple after an intense Crossfit workout: 300 double unders, 10 Cleans (#83 pounds), 50 front squats (#83 pounds), and 60 tricep dips….WOOOF! I finished and about 45 minutes after I WAS HUNGRY!!! I usually add lots of veggies into my scramble but today I was just feeling SIMPLE and it was SO delicious….the miso lends a “cheesiness” that was just yummy. I ate my greens on the side and had whole grain toast with coconut oil spread on top, and a side of my home made Kombucha and I did not want for anything…..FRICKEN YUM.
Simple Tofu Scramble
1 package (15oz) firm tofu, crumbled
2t xvo
1T coconut oil
½ medium onion, small diced
1/4c nutritional yeast- more if desired!
1 clove garlic, minced
1/2t ground turmeric
1/2t salt
1/4t black pepper
—
2t miso
2T water- more if needed
Mix the miso paste with the water and set aside.
In a heated skillet or fry pan over medium high heat, heat up the oil and add the onion, garlic, turmeric, salt, black pepper and sauté until aromatic and golden.
Add the crumbled tofu and sauté over medium heat, stirring frequently for 2-3 minutes, coating the tofu with the onion mixture. Cover the pan and steam for about 2-3 minutes.
Remove the lid and mix the miso paste into the scramble. Sprinkle in the nutritional yeast and mix until well incorporated.
Serve immediately with toast or in a breakfast tofu burrito, sprinkled with additional nutritional yeast.
Banana Acai Double Protein Power Smoothie
1c nut milk
1T hemp seeds
1 banana, ripe
1 heaping T tocotreinols
1T gold flax seeds
1T acai powder
1T chia seeds
1T coconut oil
1t vanilla powder
2 scoops protein powder
Dash cinnamon
—
1c ice
Blend all ingredients together except the ice and process until smooth- taste and adjust if needed
Add the ice and blend just until smooth.
Blueberry Maqui Maca Berry Power Smoothie
1c nut milk
2T hemp seed
1t raw agave or raw local honey
1T coconut oil
1c Blueberries (fresh or frozen)
2T Maqui Berry Powder
1T flax seeds
2t maca powder
1t vanilla
1 scoop protein powder
—
1c ice
Blend all ingredients together except the ice and process until smooth- taste and adjust if needed
Add the ice and blend just until smooth.
Summer Quinoa Salad
1 ripe avocado, pitted, and cubed
1 1/2c steamed quinoa
1T fresh basil
1/2c cooked, drained, chickpeas
½ tomato, small dice
2t fresh lemon juice or limejuice
1T Extra Virgin Olive oil
1/4t pink salt
Black pepper to taste
1T nutritional yeast
In a medium sized bowl, add the cooled quinoa (room temp is best), and all of the other ingredients. Toss well and season to taste. Serve with additional avocado and tomato slices. Summer Love.
Maca Chocolate Chip Power Smoothie
1c almond or cashew nut milk
1T hemp seed
1t raw agave or raw local honey
2T raw cacao nibs
1T maca powder
2t lucuma powder
1T chia seeds
1t vanilla
1scoop protein powder
—
1c ice
Blend all ingredients together except the ice and the cacao nibs and process until smooth- taste and adjust if needed
Add the ice and the nibs and blend just until smooth.
I used fresh local spinach and it could not have been more satisfying. You can strip this soups down to just the onions and garlic and it would still be delicious. The turmeric adds a boost of anti inflammatory and antibacterial properties that we could all use more of and the cumin just makes it taste good. Serve topped with nutritional yeast and cracked black pepper and gluten free crackers or bread. Super fricken yum
Simple Lentil Soup with Greens
Wheat-Free, Gluten-Free
1c brown lentils, washed and drained
1 large onion, coarsely chopped
1 clove garlic, minced
1-2c spinach, broccoli or other chopped leafy greens
1t turmeric
1/2t ground cumin
1/4t black pepper
1/2t cayenne pepper flakes or 1/2 of a fresh chili or jalapeño
1 vegetable bouillon cube (or 1T veggie broth powder)
2-3T extra virgin olive oil
4c boiling water
1t salt or to taste
Bring 6c of water to a boil, in case you need more
In a large soup pot, add the olive oil and sauté the onions, spices, hot pepper and garlic until golden and soft. Add the lentils, mixing them into the onion mix. Add the boiling water, the bouillon cube (or powder) tamari, and Ume. Bring to a boil and reduce heat and simmer for 30-40 minutes. In the last 10 minutes of cooking, add the greens.
Adjust the seasonings before serving.
With its tapioca-like consistency, this recipe makes for a great tasting and deliciously filling raw food dessert or healthy breakfast. It is an amazing source of omega-3’s and beneficial energy nutrients. Feel free to add more or less sweetener, vanilla, or other ingredients like hemp seeds, walnuts, fruit etc.
Vanilla Chia Seed Pudding
2 cups sweetened cashew nut milk:
1/2c raw cashews
2c water
2T coconut sugar or raw agave
1t vanilla
1T coconut oil
Pinch pink salt
—
1/3c chia seeds
Pinch cinnamon *opt
DIRECTIONS
Make the sweet nut milk. In a medium sized bowl, add the seeds and pour the milk in, stirring every 30 seconds or so for about 5-6 minutes; the chia will begin to plump and swell. When all is well combined, let stand for 20-30 minutes stirring the mixture every 5 minutes or so until it thickens into a nice tapioca pudding consistency. I prefer eating this after at least an hour or even over night but is delicious and a bit crunchy earlier on. Serve on its own or with fresh fruit.
Peanut Butter & Cacao Chip Power Smoothie
1c almond or cashew nut milk
1T hemp seed
2t raw agave,or raw local honey
1t lucuma powder
2T peanut butter
2T raw cacao nibs
1T Tocos
1T golden flax seeds
1t vanilla
1c scoop protein powder
Pinch salt
—
1c ice
Blend all ingredients together except the ice and the nibs and process until smooth- taste and adjust if needed
Add the ice and the nibs and blend just until smooth.
The Vegan Love Project 