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.
Still obsessed with strawberries..This one add a little bit more umpf to the morning, natural energy from raw cacao and chia seeds make for a sustainable energy high. D E LI C I O U S.
Strawberry Maca Cacao Power Smoothie
1c nut milk
1T hemp seed
2-3 t raw agave or raw local honey
1c strawberries
1T gold flax seeds
1T chia seeds
2T raw cacao powder
2t maca powder
1T coconut oil
1t vanilla
1scoop 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.
June is STRAWBERRY MONTH!!! I can literally pound a quart back in the car before I even get them home so around this time I buy them every time I see them. I clean, trim, half and freeze them so I can have them all through the year. A good freezing tip is to place them on a cookie sheet or plate and place them in the freezer so that they are just frozen enough to handle. Remove them from a plate and into a storage container- this way you don’t have a giant block of strawberry ice to contend with. The local berries are just incredible. I am planning a pick your own trip to maximize my habit.
Strawberry Coconut LOVE Power Smoothie
1c nut milk
1T hemp seed
1t raw agave or raw local honey
2c strawberries
1T gold flax seeds
1T coconut manna
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.
Chana Masala
3T coconut oil
2c-cooked chickpeas
1 onion, small dice
2 cloves garlic, smashed and minced
1T ground cumin
2” fresh ginger, grated
1 hot pepper, sliced or chopped
2t mustard seeds
1t turmeric
2t curry powder
2-3 tomatoes, diced
2t pink salt
1t black pepper
2c water
—
4c fresh baby spinach- reserve until serving.
1c fresh cilantro, coarsely chopped- reserve until serving.
In a large pot over medium high heat, add the coconut oil, onions, garlic and spiced and sauté until the onions are translucent. Add the chopped tomatoes and the chickpeas. Cover with about 2 cups of water and bring to a boil. Reduce the heat to medium low and the let the mixture cook partially covered until the water has reduced and it looks more like a stew. Just before serving, add the spinach and the cilantro. Serve with Basmati or Jasmine rice or Quinoa.
Pickled Beets with Onions
These keep amazingly well in the fridge- even though they may not last as long as you would like because they are SO DELICIOUS! They are a great accompaniment to lunches and sandwich type meals.
2 pounds red beets, scrubbed and washed
1 small onion, sliced very thinly
2T extra virgin olive oil
1/4c apple cider vinegar
1T red wine or rice wine vinegar
1/2t salt
1/4t black pepper
1T maple syrup or raw agave or raw local honey
—
4c water
1/2t salt
Trim both ends of the beet off but leave the skin on. In a large pot, place the trimmed, whole beets and cover with water. Bring to a boil and then reduce the heat to low, simmering for 30-40 minutes partially covered, until the beets are tender all the way into the center. Drain. The skin should slip off the beets, if not, using a peeler, remove the skins and set aside. Using a mandolin or a sharp knife, slice the beets in rounds, evenly and thin. In a large bowl, place the sliced beets, sliced red onion, salt, pepper, olive oil, sweetener, and vinegar. Gently toss with a large spoon. Adjust the seasonings. This can be eaten right away but it gets better as it sits- I recommend letting stand at least 6 hours before serving.
Serve cold or at room temperature.
Creamy Vegan Coleslaw
1/2 head of green cabbage, shredded
1 medium carrot, shredded
1T maple syrup or raw agave or raw honey
1/2c veganaise or another type prepared vegan mayonnaise
2T olive oil
1/4c apple cider vinegar
1T salt
1/2t ground black pepper
Place the cabbage and carrots in a large bowl. Sprinkle 1T of salt over the cabbage/ carrot mixture. Place a plate over it and let stand for 20 minutes. or longer. You can actually let the cabbage stand overnight to initiate fermentation- which makes the cabbage easier to digest.
Remove the plate and rinse the cabbage and drain well. In a large bowl, add the cabbage and the remaining ingredients; the mayonnaise, sweetener, olive oil, apple cider vinegar and pepper, and mix until all ingredients are well incorporated. You may or may not need to salt the mixture.
Adjust the seasoning before serving.
This dressing is to DIE FOR! Sooooooooo fricken yummy and easy to make. Tahini offers more protein than milk and plenty of calcium to boot. The ginger has been used in eastern medicine as a natural anti inflammatory and pain killer so after a killer HERO WOD this morning this was the perfect outfit to dress my salad up in. You can feel free to omit or add other flavors to this, I love it on the lemony side. Served over fresh salad greens with avocado is my favorite but it would be delicious as a sauce for steamed veggies or for GF buckwheat soba noodles as well.
Sesame Tahini Ginger Dressing
1/2c raw tahini
1/2c water
1 clove garlic, smashed
1t raw agave or honey
1T rice vinegar or apple cider vinegar
1T shoyu (raw) or tamari (GF)
2T extra virgin olive oil
1/4t pink salt or to taste
1 lemon, juiced
2T sesame seeds
1” piece of fresh ginger
1t hot sesame oil
—
2T black or white sesame seeds- to be added to dressing after-*optional
In a blender, process all ingredients until smooth. Adjust seasonings for taste. This will set up in the fridge, you can thin it out by adding a bit more water and or lemon juice.
This dressing is an awesome go to dressing, packed with protein, fiber, nutrients and minerals all without any added oils or fats. Amazing on mixed fresh greens.
Lemon Poppy Seed Sunflower Dressing
1 1/2c raw, (sprouted & dehydrated is ideal) sunflower seeds
2 to 2 1/2c filtered water
2T sesame seeds
2 lemons, juiced
2T mellow miso
4T poppy seeds
2t stone ground mustard
1t paprika
1 clove garlic, smashed
salt and pepper to taste
Blend all of the ingredients, except the poppy seeds, together in a high powered blender. Add more water if a thinner dressing is desired.
I can’t even express how much I love the taste of this juice. It is my go to alkalinizing recovery detox juice. The addition of Beet Kvass, Kimchee or Sauerkraut brine takes this juice to another level of deliciousness- in addition adding a whole slew of vitamins, minerals, and gut loving healthy pro-biotics. SO YUM.
Da Juice
If you are juicing for two, simply double the recipe. I use all organic veggies.
1/2 cucumber with the skin
1 stalk celery
1 small handful of cilantro
1 small handful of parsley
1 lemon, peeled
1″ piece of fresh ginger
1 stalk kale with the stem
10 oz. brine or kvass
Pass all of the vegetables through the juicer. Strain into a serving glass and add in the brine.
Drink immediately. On an empty stomach is best.
A mix of fresh, raw and wholesome, nutrient dense cooked yum in a bowl. Feel free to add more crisp vegetables like sprouts, grated carrots, snow peas, fresh mushrooms etc. Fast, quick, easy and uncomplicated, this dish packs a filling, nutritious bite in no time at all.
Noodles
1 Pound of 100% buckwheat soba
1 zucchini squash- spirulized ( you will need a spirulizer for this!
1/4 red pepper, minced or small dice
Salad Greens
I used red leaf lettuce in chiffonade or thinly sliced
toss with lemon juice
1 t hot sesame oil
salt & pepper
Set aside in serving bowl
Soba Sauce
I make a lot of this and have it in the fridge ready to go at ALL TIMES. Perfect quick toss for noodles or for dipping.
1/2c tamari
1/4c mirin
1″ piece of fresh ginger, grated or thinly sliced
1 clove garlic, smashed and minced
2t hot sesame oil
1T water- if needed
Bring a pot of salted water to a boil. Add the soba and cook until al dente. Rinse well with fresh water, then drain and set aside.
Spirulize the squash, salt with about 1/2t pink salt and set in a colander in the sink for several minutes to soften.
In a large bowl, toss the cooled buckwheat noodles with the zucchini noodles and add your preference of Soba Sauce (to taste).
In a serving bowl, add the shredded greens (and any other fresh veggies you would like to your noodle bowl!) and the layer on a serving of dressed noodles. Top with the minced red pepper and serve warm or cold. FRICKEN DELICIOUS.
The Vegan Love Project 