Vegan fettuccine

Ingredients:
Spinach fettuccine pasta
Onion 1/2
Garlic 2 cloves
Olive oil or coconut oil 2 Tablespoons
Broccoli 1 cup
Cauliflower 1 cup
Carrots 1/2 cup
Tomato 1 medium
Fresh basil, rosemary, chives
Soy sauce or Braggs aminos
Salt and pepper
Veggie grounds
Vegan “cheese”
Cilantro
Avocado 🥑

Method:
Boil fettuccine pasta with salt
Stir fry in oil all vegetables, flavoring and veggie grounds.

Place fettuccine in center of plate
Top with stir fry
Garnish with vegan “cheese” and cilantro
Decorate with avocado slices 🌿

It’s that simple! Enjoy.

Lentil Love ❤️

Lentil Crepes with Coriander Chutney:

Lentil Crepes:
2 cups of lentils, soaked overnight and ground in a vitamix (must be thin pancake mix consistency.
1/2,teaspoon turmeric
Salt
Fresh chili (green) 1/2 (finely chopped)
Tomato 1/2 (finely chopped)
Onion 1/4 (finely chopped)
Cilantro (a bunch, finely chopped)

Green Coriander Chutney:
Cilantro 1 bunch
1 green chili
Salt
Lemon
Lentils 2 tablespoons (soaked overnight)
Blend together in vitamix
Cool and serve like pancakes or crepes and top with coriander chutney.

Lentil & Vegetable Curry:

Ingredients:
1 1.5 cups of precooked lentils
1/2 onion
4 cloves garlic
1/2 tomato
1 cup broccoli
1 large carrot , chopped into small pieces
Salt & pepper
1 teaspoon turmeric
1 tablespoon curry powder
1 tablespoon Braggs Liquid Aminos
2 tablespoons olive oil
1 tablespoon hummus
Brown rice/ quinoa mix
Salad:
Baby greens
Small broccoli florets
Tomato
Cranberries (dried)
Mix of seeds for garnish: hemp, sunflower, pumpkin
Method:
Place olive oil in a frying pan on high heat, add curry powder and turmeric to oil. Add onions and garlic, stir fry until partially cooked. Add broccoli, carrots and tomatoes and continue to stir fry until mixed with onions and garlic. Add lentils and place on simmer.
Serve on a bed of brown rice and quinoa mix.
Add side salad garnished with seeds and dried cranberries.
Too with a tablespoon of hummus for a delicious and nutritious meal.

Cooking with Essential Oils

Feisty Tagliatelle

Ingredients: (for 2 servings)

1/4 Red Maui Onion

4 cloves of garlic

1/4 orange sweet pepper

3 Bok Choy stems and leaves

1 cup broccoli

1 cup cauliflower

2 tablespoons organic coconut oil

Essential oils: 2 drops each in the coconut oil of Oregano, Rosemary, Basil and DigestZen

1/2 packet Beyond Meat (Beyond Beef Crumbles Feisty) Non GMO

1 1/2 cups of organic pasta sauce of your choice

2 teaspoons of hemp seeds

Braggs Liquid Aminos

Himalayan salt and black pepper to taste

4 Tagliatelle pasta nests (verde)

Method:

Add 2 tablespoons of organic virgin non GMO coconut oil to a frying pan.

Add 2 drops of each essential oil to the oil and heat.

Add onions and garlic and stir-fry until golden color, adding salt and pepper as you go.

Add all other vegetables as you continue to stir-fry and 1 Tablespoon Braggs Liquid Aminos.

Continue to stir-fry until vegetables are cooked al dente (not overcooked, still a little crunchy).

Add veggie crumbles and organic pasta sauce.

Boil tagliatelle pasta in a separate pot al dente.

Serve:

Serve pasta on a plate, topped with stir-fry veggies and veggie crumbles in pasta sauce.

Garnish with a tablespoon of hemp seeds.

Serve with a side salad of dark green leafy vegetables, sprinkled with organic tomatoes and cucumber.

Buon appetito!

Yummy Tofu Salad

Tofu preparation:

Slice the tofu cake into eight slices.

Marinade with mixed Italian herbs, Himalayan salt, black pepper, turmeric and Braggs Aminos.

-Sear in a frying pan on high heat in 2 tablespoons olive oil until lightly browned.

-Remove from heat and cut into smaller chunks.

Tofu Salad Preparation:

-Start with a bed of lettuce or dark leafy greens.

- Add chopped tomatoes and cucumber.

- Add finely broken up broccoli and cauliflower florets.

-  Add thinly sliced red cabbage and sweet peppers.

- Slice and add 5 black olives and blackberries.

- Garnish with a teaspoon of sunflower and pumpkin seeds.

- Use Braggs Vinaigrette salad dressing if desired.

Enjoy this satisfying and nutritious lunch salad.

Energizing Breakfasts with oats

Coconut Oats

Ingredients:

1 cup steel cut oats

2 Tbsp. coconut oil

2 1/2 cups water

Pinch of sea salt

1/2 tsp cinnamon

1 banana

12 blackberries

2 tbsp. coconut chips

2 tbsp. chopped walnuts 

2 tbsp. hemp seeds

2 tbsp. raw honey or agave

Method:

Place coconut oil in a pan on high heat and add dry steel cut oats.

Toast the oats, salt and cinnamon in the oil, stirring continuously for a few minutes. 

Add water, bring to the boil and simmer for 8 minutes.

Allow to stand overnight.

Heat oats in the morning, adding more water for consistency of your choice. 

Place oatmeal in a bowl and for each bowl add:

1/2 banana

1 tbsp. walnuts

1 tbsp. coconut chips

1 tbsp. hemp seeds

6 blackberries 

Drizzle 1 tbsp. honey or agave over the top and serve warm.

This is a winner and will kick start your day with a tropical taste of energy and optimal nutrition. 

Serves 2.

Raw Oatmeal Smoothie

Ingredients:

1 cup rolled oats

Pinch of sea salt

2 cups water

6 large dates

1 banana

Raw honey or agave

Method:

Place rolled oats in a bowl, add salt and water and soak overnight in the fridge.

Place dates in a separate bowl with just enough water to cover them and soak overnight in the fridge.

Place oatmeal mixture in the blender or vitamix with the pitted dates and banana.

Blend together, adding small amounts of the date water to get your desired consistency.

Serve in a bowl, garnish with berries and a drizzle of honey or agave.

Enjoy this tasty, creamy oatmeal variety dish which revs up your body for the day.

Serves 2.

Yummy Banana Hemp Oat-bran Muffins:

Ingredients:

1 cup spelt flour

1 cup oat bran

1/2 cup raw brown sugar

2 bananas mashed

2 tbsp. egg replacer

2 tap baking powder

2 tbsp. hemp seeds

1 cup soy or almond milk

Cashew nut frosting:

1 cup cashew nuts

2 tbsp. melted coconut oil

1 tsp lemon juice

3 tbsp. honey

Pinch of salt

Blend together until creamy

Method:

Mix all muffin ingredients together, place in muffin pans and bake at 375 degrees F for 20 minutes.

Garnish with cashew nut frosting.

Summer Suppers

Falafel and Marvelous Mango Salad

Falafel:

1/2 onion finely chopped

1/2 zucchini finely chopped

3 cloves garlic finely chopped

1/2 can organic garbanzo beans

1/2 cup broccoli finely chopped 

Sprig of oregano

Tbsp dried mixed Italian herbs

Sea salt pinch

Black pepper

Sauté above and place in a blender or food processor. Blend together and add 2 Tbsp Egg Replacer mixed in 1/4 cup water.

Add 2 Tbsp organic Spelt flour to be able to make balls.

Cover balls in a dusting of spelt flour.

Quick deep fry until golden brown.

Serve on a bed of brown rice and quinoa mix.

Garnish with clover sprouts.

Marvelous Mango Salad:

4 lettuce leaves chopped

1/2 Roma Tomato chopped

2/2 small Japanese cucumber chopped

1 mango chopped

10 walnuts chopped

Garnish with hemp seeds

Serve with a vinaigrette of your choice.

Enjoy this tasty, light and tantalizing dish, perfect for a hot summer's evening.

Tofu Veggie Sramble:

Ingredients:

1/2 tub firm tofu

1 packet "Tofu Scrambler" flavoring

1/4 green Bell Pepper chopped small

1/2 tomato chopped small

1/4 zucchini chopped small

1/4 cup chopped broccoli

2 slices onion chopped small

2 tbsp olive oil

1 avocado

2 small sweet potatoes

Sea salt

Black pepper

Sprouts

4 lettuce leaves

Method:

Slice the sweet potatoes into thin slices, place on a baking tray with 1 tbsp olive oil, salt and pepper and roast at 375 degrees F until  golden brown. (Approx 18-20 minutes).

Place 1 tbsp olive oil in a frying pan and sauté  the green pepper, zucchini, broccoli, onion and tomato for a few minutes.

Add tofu previously mashed with a fork together with tofu scrambler flavoring powder.

Continue to sauté until heated and thoroughly mixed with vegetables.

Serve on a plate with chopped lettuce and avocado, garnished with sprouts.

Add dressing of your choice to lettuce.

A very light and nutritious supper which can be whipped up within minutes.

Five Day detox to rev up your engine: day five

Start the day off with a glass of water and lemon

Breakfast:

Berry Pineapple smoothie:

1 cup mixed berries

1/2 cup pineaple

1/2 lemon

1/2 cup water

1/2 cup coconut water

1 scoop protein powder

Blend and start your day delisciously

Midmorning snack:

1 apple and sachet of pecan nut butter

Lunch:

Thai Tofu rolls with peanut sauce