Day Eight
Smoothie
Green by vitamix.com
2 bananas
3 oranges
1 head romaine lettuce
4 cups cold water
Place all ingredients in the blender and blend until smooth.
Breakfast
Raw Buckwheat Breakfast Porridge by Angela Liddon (ohsheglows.com)
Porridge
2 cups raw Buckwheat Groats, soaked in water for minimum of 1 hour or overnight
1.25-1.5 cups non-dairy Milk (I use unsweetened vanilla almond milk)
2 tbsp chia seeds
1/4 cup liquid sweetener (use Agave if you want it raw. I used maple syrup), or to taste
Pinch of kosher salt
1 tsp pure vanilla extract
1 tsp cinnamon
Optional Toppings
Chopped fruit or dried fruit (banana, Berries, kiwi, apple, peaches, nectarines, raisins, mango, etc)
Chopped nuts and or seeds (I used almonds)
Nut Butter or ABU
Toasted coconut, chocolate chips, etc
Note: I like to prepare this at night and then I have breakfast waiting for me when I wake up!
In a bowl, pour 2 cups of raw buckwheat groats and 4 cups of water. Soak for at least 1 hour or overnight. After soaking, rinse well in a strainer several times. Place buckwheat groats in food processor or blender, along with the almond milk, chia seeds, and vanilla. Process until combined and slightly smooth. Now add in the sweetener and cinnamon to taste (I found 1/4 cup of sweetener was enough, but others might like a bit more or less than that). Scoop into bowls or parfait glasses and add your desired toppings & mix-ins. Serve immediately cold, or heat up if desired. Place leftovers into fridge and enjoy for the next few days. Makes 4 cups at about 385 calories per cup (using 1/4 c maple syrup, but without toppings).
Lunch
Autumn Apple Salad with Pomegranate by vegetarian times (healing foods cookbook)
2 teaspoons olive oil
1 large shallot, finely chopped (1/4 cup)
1/4 cup balsamic vinegar
2 tablespoons honey
12 cups mesclun salad mix
1 apple, thinly sliced
3 ounces goat cheese, crumbled (3/4 cup)
1 cup pomegranate seeds
Warm oil in small skillet over low heat. Add shallot, and saute 4 minutes, or until soft. Remove from heat, and stir in balsamic vinegar and honey. Season with salt and pepper to taste. Combine mesclun mix and apple in large salad bowl. Drizzle with half of dressing, toss to coat. Divide among six plates. Top with goat cheese, pomegranate seeds, and remaining dressing.
Dinner
Vegetarian Gumbo by vegetarian times (healing foods cookbooks)
1/2 cup vegetable oil
1/3 cup all-purpose flour
1 small onion, chopped (1 cup)
1 small green bell pepper, copped (1 cup)
3 stalks celery, chopped (1 cup)
1 28-ounce can diced tomatoes
2 cups fresh or frozen green beans
3 carrots, sliced (2 cups)
1 parsnip, diced (1 cup)
1 cup fresh or frozen sliced okra (optional)
1 tablespoon dried oregano
1 tablespoon ground cumin
1 tablespoon paprika
1/4 teaspoon cayenne pepper
4 cups water
Rice
Stir together oil and flour heavy-bottomed pot until smooth. Cook over high heat 10 minutes, or until roux turns dark caramel color, stirring constantly. Add onion, bell pepper, and celery; cook 5 minutes, or until vegetables soften. Stir in tomatoes, green beans, carrots, parsnip, okra, water, oregano, cumin, paprika, cayenne, and salt and pepper to taste. Reduce heat to medium-low, cover, and cook 40 minutes, or until carrots are tender. Serve over rice.
Snack
Granola Bars by chooseveg.com
1 cup rolled oats
2/3 cup nuts and seeds (sunflower, walnuts, pepitas, sesame, etc)
1/4 cup soy grits
1 1/2 cups cereal
1/4 cup barley malt (more if necessary to bind)
4 tablespoon peanut butter
1/2 cup dried fruit
Toast first three ingredients in 275 degree oven for about 15 minutes. Add to large bowl with cereal. Heat barley malt in microwave or on stovetop until it begins to bubble or is a runny liquid. Remove from heat. Stir in peanut butter. If too thick, heat until liquidy or add more barley malt. Pour hot mixture over cereal mixture and stir. Place mixture in baking dish or tupperware container and use oiled hands or oiled parchment paper to flatten. Cut when cooled.
Day Nine
Smoothie
Mint Melon Medley got greens? (gotgreensrevolution.com)
3 bananas
1 mint sprig
3 cups spinach
2 cups cantaloup
16 ounces water
Place all ingredients in blender and blend until smooth.
Breakfast
Make-ahead Steel Cut Oatmeal by Angela Liddon (ohsheglows.com)
2 cups water
2 cups almond milk (or other non-dairy milk)
1 cup uncooked steel-cut oats
2 large bananas, mashed (1 cup mashed)
2 teaspoon ground cinnamon
Pinch of salt
1 tablespoon ground flax seed
1 tablespoon chia seeds (or seeds of choice)
2-3 teaspoons vanilla extract
In a medium-sized pot, bring the water and almond milk to a boil. Add in steel-cut oats and a pinch of salt and reduce heat to low. Stir in the mashed banana (mashing it helps disperse the sweetness throughout), ground flax, and chia seeds. Simmer on low, uncovered, for 20-25 minutes, stirring every 5 mins or so. When the oats are creamy and tender, remove from heat and stir in cinnamon to taste and pure vanilla extract. Serve immediately or allow to cool before transferring into air tight containers in the fridge. In the morning, add a splash of milk and reheat in the micro or on the stove-top.
Lunch
Penne Pasta Salad with Parmesan by vegetarian times (healing foods cookbook)
6 ounces penne rigate pasta
2 cups broccoli florets
3 tablespoons olive oil
9 cloves garlic, minced (3 tablespoons)
1/2 red jalapeno chile, seeded and chopped (1 tablespoon)
10 fresh red or yellow grape tomatoes, halved
1 ounce shaved Parmesan cheese
Cook pasta according to package directions in large pot of boiling salted water. Add broccoli, and cook 1 minute more. Drain, reserving 1/4 cup cooking water. Return pot to stove. Add oil, and warm over medium heat. Saute garlic in oil 1 minute. Add jalapeno, and cook 30 seconds. Stir in pasta and broccoli, grape tomatoes, and reserved cooking water. Transfer salad to large serving bowl, and season with salt and pepper to taste. Let cool to room temperature. Top with shaved Parmesan cheese.
Dinner
Teriyaki Tofu by Chad Sarno (rawchef.com)
2 blocks of tofu, each in 6 slices
3 tablespoons shoyu or tamari
1 tablespoon sesame oil
1/2 cup pineapple juice
3 tablespoons rice vinegar
2 tablespoons agave syrup
2 cloves garlic, minced
1 tablespoon ginger, finely minced
1/2 teaspoon hot chile pepper, minced
Buckwheat noodles
In mixing bowl, whisk all ingredients, except tofu, well. Pour marinade into container, submerge sliced tofu, and allow to sit 1-3 hours. Place tofu on baking sheet and pour 1/4 of the marinade over it. Slow back tofu at 300 degrees for 1-1 1/2 hours, flipping halfway through. It's done when marinade is evaporated and tofu is firm. Serve with chilled buckwheat noodles.
Snack
Monkey Bars by chooseveg.com
4 small firm ripe bananas (about 1 pound)
1/2 cup crispy brown rice cereal
1 tablespoon natural peanut butter
1 tablespoon maple syrup
1 teaspoon unsweetened cocoa
Cut the bananas in half lengthwise and set aside. Combine all other ingredients in small bowl, blending well. Spread 1 tablespoon of brown rice and peanut butter mixture over the cut sides of 4 banana halves and then top with the remaining halves. Cut each crosswise into 6 pieces.
Day Ten
Smoothie
Green Apple Glory by got greens? (gotgreensrevolution.com)
1 ripe banana
1 large apple, cored
1/2 medium ripe avocado
1 cup spinach
1 cup romaine
1 pint water
Place all ingredients in blender and blend until smooth.
Breakfast
Sweet Potato Oatmeal Casserole by Angela Liddon (ohsheglows.com)
Oatmeal
1/2 cup regular oats
2 cups organic soy milk
1 small sweet potato, peeled, chopped (made 2 cups raw or 1 1/2 cups cooked)
1 ripe large banana
1 tablespoon chia seeds (if you omit, you may have to reduce milk)
1-2 tablespoons vanilla extract
1 teaspoon ground cinnamon and 1/8 teaspoon nutmeg and 1/4 teaspoon kosher salt, or to taste
2 tablespoons pure maple syrup
Crunchy Pecan Topping
1/3 cup chopped pecans
2 tablespoons Earth Balance
2 tablespoons flour
1/4 cup brown sugar
Preheat oven to 350F. Bring several cups of water to a boil in a medium sized pot. Add in the peeled and chopped sweet potato. Cook over medium heat, for about 5 minutes, until fork tender. Drain and set aside. Give the pot a quick rinse and then add in the oats, milk, and chia seeds. Whisk well and bring to a boil. Reduce heat to low-medium and cook for about 5-7 minutes, stirring frequently. With a potato masher, mash in the cooked sweet potato and the banana into the pot. I left some chunks for texture. Now stir in the cinnamon, maple syrup, nutmeg, and salt to taste. Adjust seasonings if necessary. Cook on low for another few minutes. Make the crunchy pecan topping by mixing together the pecans, flour, Earth Balance (or butter), and brown sugar with a fork. until very clumpy. Pour the oatmeal into a baker dish (I used a 4 cup/8 inch casserole dish) and spread out evenly. Now sprinkle on the pecan topping. Transfer the oats to a casserole dish (8inch/4cup or whatever you have!) and bake, uncovered, for 20 minutes, at 350F. After 20 minutes, set oven to BROIL and broil on low for a couple minutes, watching very closely so you do not burn the topping. Remove from oven and serve. makes 3-4 servings.
Lunch
Raw Goddess Soup by Kris Carr (crazy sexy diet)
1 large avocado
1 red pepper
2 cups salad greens
Handful of kale
1-2 scallions
1 teaspoon dulse
Sea Salt or Bragg's apple cider to taste
1 clove garlic, crushed
Pinch of cayenne
Fresh herbs like dill, thyme, and basil to taste
Purified water
Blend all ingredients. Use purified water to thin it out. You don't have to follow this recipe exactly- what veggies do you love? You can also use olive oil or flax oil in place of avocado.
Dinner
Miso Broth with Zucchini Somen and Shiitake by Chad Sarno (rawchef.com)
1/4 cup dark barley miso
4 cups warm water
1 1/2 tablespoons fresh ginger, chopped
2 tablespoons sesame oil
1/2 tablespoon shoyu
1/4 teaspoon cayenne
1 zucchini, peeled and spiralized using spiral slicer
8-9 shiitake mushrooms, sliced paper thin, and marinated in 1 tablespoon shoyu and 1 tablespoon olive oil
2 tablespoons green onion, finely diced
In high speed blender, liquefy the miso, warm water, ginger, garlic, sesame oil, shoyu, and cayenne. Pour soup slowly through a fine mesh strainer, being sure not to create foam. To serve, pour into bowls and top with equal parts of remaining ingredients. Serve warm.
Snack
Not So Queso Dip by chooseveg.com
1/4 cup of nutritional yeast
1/4 cup of flour
1 teaspoon of paprika
1 teaspoon of salt
Dash of garlic powder
2 cups water
2 tablespoons of non-hydrogenated vegan margarine
1 can of diced tomatoes and peppers
Tortilla chips
Combine dry ingredients in a saucepan. Add water. Whisk constantly over medium heat until it is thick and bubbly. Remove from heat and add margarine. Stir until margarine is melted. Stir in can of tomatoes. Return to low heat and cook just long enough for tomatoes to heat. Pour over chips and eat like nachos or use as a dip.
Smoothie
Irish Banana Split by got greens? (gotgreensrevolution.com)
2 frozen ripe bananas
1 cup frozen pineapple
1/2 cup frozen strawberries
2 cups spinach
1 pint water
Place all ingredients in blender and blend until smooth.
Breakfast
Lightened Up Granola by Angela Liddon (ohsheglows.com
Dry
2 cups rolled oats
1/2 cup almonds, chopped
1/2 cup uncooked millet
2 tablespoons ground flax
1 tablespoon chia seeds
1/4 cup Sucanat (or brown sugar)
1/2-3/4 teaspoon kosher salt, or to taste
1/2 teaspoon cinnamon
Wet
heaping 2 tablespoons applesauce
1/4 cup Brown Rice Syrup
3 tablespoons Maple Cinnamon Almond Butter with help, flax, chia (or other nut butter)
1 teaspoon pure vanilla extract
2 vanilla beans, scraped (optional)
1/2 teaspoon almond extract
Preheat over to 325 F and line a baking sheet with parchment paper or non-stick mat. In a large bowl, stir together dry ingredients. In a medium bowl, mix together the wet ingredients (except vanilla and almond extract). Microwave for about 60 seconds on high. Now stir in the extracts until combined. Add wet mixture to dry mixture and stir well until everything is coated. Mixture will be a bit dry at first but keep mixing as it will eventually come together! Adjust salt to taste. Scoop onto baking sheet. Bake for 20-25 minutes, stirring once half way through baking. Allow to cool for about 10-15 minutes on the baking sheet.
Lunch
Tomato Wild Rice Soup by Chad Sarno (rawchef.com)
1/2 cup sun-dried tomatoes, soaked in water
1 tablespoon garlic, minced
3 cups water (preferably water used to soak sun-dried tomatoes)
3 cups tomato, chopped
1/2 cup parsley, chopped
1/3 cup basil, chopped
1 zucchini, chopped
1/2 apple
2 tablespoons fresh oregano, minced
1/2 tablespoon sea salt
1/4 cayenne or minced hot chile pepper
Dash white pepper
2 cups wild rice, sprouted
1 1/2 cups diced portobello mushrooms, marinated in 2 tablespoons nama shoyu
Place sun-dried tomatoes, garlic, and 1 cup water in blender and blend until smooth. Add all remaining ingredients except rice and mushrooms. Blend on low to slightly chunky consistency. Add rice and mushrooms and blend on low for 10-20 seconds. Serve warm.
Dinner
Ginger-lemongrass Miso Soup by Candle Cafe (candlecafe.com)
8 cups water
1 stalk lemongrass, trimmed, peeled, and thinly sliced
1 teaspoon minced ginger root
3/4 cup white miso
1 cup enoki mushrooms, for garnish
1 cup thinly sliced scallions (green part only), for garnish
Bring the water and lemongrass to a boil and simmer for 15 minutes; discard lemongrass and strain, reserving the water. Heat the oil in a saute pan and cook the onion and ginger until the onion is translucent, about 10 minutes. Transfer to a soup pot and add the reserved water; bring to a boil, reduce the heat, and simmer, uncovered, for 5 minutes. Turn off heat and stir in the miso. Ladle the soup into bowls, garnish with enoki mushrooms and scallions, and serve immediately.
Snack
Tropical Fruit Salad with a Twist by chooseveg.com
1 green apple
Half a pineapple
3 passion fruits
1 mango
2 kiwi fruit mashed
1 quarter of a watermelon
Juice of 1 lemon
Cut the middle of the pineapple out, still maintaining about 1/2-1 inch at the bottom, to use pineapple like a bowl. Cut up middle of pineapple, apple, mango and watermelon into cubes about 1/2 inch to 1 inch. Mix together kiwi fruit, pulp of passion fruit and lemon together in a small bowl. Mixx all ingredients together in a large bowl. Serve in half a pineapple.
Day Twelve
Smoothie
Tropical Dream by got greens? (gotgreensrevolution.com)
1/2 mango
1 1/2 cup pineapple
1 frozen banana
2 cups spinach
4 small kale leaves
1 pint water
Place all ingredients in blender and blend until smooth.
Breakfast
Apple Pie Oatmeal by Angela Liddon (ohsheglows.com)
1/3 cup regular oats
1 tablespoon chia seeds
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger and pinch of kosher salt
1 1/4 cups almond milk
1 Granny Smith apple, peeled and cut into 1 inch pieces
1-1 1/2 tablespoons pure maple syrup and more for drizzling
1/2 cup unsweetened applesauce
1/2 teaspoon pure vanilla extract
1 teaspoon lemon juice (optional)
2 tablespoons chopped walnuts, for sprinkling on top
In a medium sized pot over medium heat, whisk together the 1/3 cup oats, peeled and chopped apple, 1 tbsp chia seeds, 1/2 cup unsweetened applesauce, 1.25 cups Almond milk, 1 tbsp pure maple syrup, 1 tsp cinnamon, 1/4 tsp ginger, pinch of kosher salt. Whisk well. Heat over medium heat for about 8 minutes, stirring often. When the mixture thickens and the liquid is absorbed, it is ready. Stir in the pure vanilla extract. Pour into a dish and sprinkle with chopped walnuts, a pinch of cinnamon, and a drizzle of pure maple syrup. Add a tiny bit of almond milk on top.
Lunch
"Chicken" Noodle Soup by chooseveg.com
2 to 3 tablespoons olive oil
4 carrots, peeled and diced
1 medium onion, finely diced
2 stalks celery, diced
2 bay leaves
6 cups boiling water mixed with faux-chicken bouillon powder
Salt and pepper, to taste
1 pound faux chicken, torn into bite-size chunks
2 tablespoons fresh parsley, minced
1/2 pound eggless flat noodles
Heat the oil in a large pot over medium heat. Add the carrots, parsnip, onion, and celery and cook until soft, about 5 minutes. Add the bay leaves, faux-chicken broth, salt, and pepper to the pot, raise the heat, and bring to a boil. Add the faux-chicken chunks, parsley, and noodles, return the soup to a boil, then reduce the heat and simmer for 10 minutes, until the noodles are tender. Remove the bay leaves and serve.
Dinner
Live Cucumber and Avocado Soup by Angel Ramos (candle79.com)
8 cucumbers, roughly chopped
4 avocados, peels and pits removed
1 jalapeno, seeds removed
1/2 bunch cilantro
1 sprig mint, stems removed
1 lime, juiced
2 tablespoons salt
1 small radish, julienned and chopped
1/2 bell pepper, jullienned and chopped
Sweet corn kernels cut from 1 ear
In a high-speed blender, combine the cucumbers, avocados, jalapeno, cilantro, mint leaves, lime juice, and salt. Blend on high until all ingredients have been well pureed (about 1 to 2 minutes). Place a chinois (china cup) over a 1- or 2-quart container. Pass the puree through the chinois, working it through with a spatula if necessary. Taste and reseason if desired. Ladle a serving of the cucumber and avocado soup into a bowl. Place the julienne of radish and red pepper, and some sweet corn kernels on top to garnish. Enjoy!
Snack
Walking Salad by chooseveg.com
6 large cabbage leaves, either red or green
12 tablespoons either smooth or chunky peanut butter
Wash and dry cabbage leaves. Spread 2 tablespoons peanut butter on each cabbage leaf. Roll like a jelly roll and fasten with a toothpick.
Day Thirteen
Smoothie
Blueberry Celery Romaine by Susan Smith Jone, PhD
1 cup blueberries
1 stalk celery
4 romaine lettuce leaves
1/2 cup water
Place all ingredients in blender and blend until smooth.
Breakfast
Chocolate Cake Batter Vegan Overnight Oats by Angela Liddon (ohsheglows.com)
Chocolate Cake Batter
1/3 cup regular oats
3/4-1 cup almond milk
1/4 scoop Amazing Grass chocolate infusion protein powder
1/2 teaspoon vanilla
1 tablespoon chia seeds
Carob Banana Soft Serve
1 frozen banana
2 tablespoons carob powder
Assemble the dry ingredients (chia, oats, powder) into a bowl and then add the wet (vanilla and milk) and whisk until clumps are gone. Pop in the fridge overnight or for 2 hours. In the morning make the carob banana soft serve. Put the banana in the blender and blend until smooth. Add in the carob and blend. When finished layer the Chocolate Cake Batter with the Carob Banana Soft Serve in a dish. Sprinkle with coconut.
Lunch
Rosemary New Potatoes by chooseveg.com
2 pounds red new potatoes, quartered
1 teaspoon olive oil
1/8 teaspoon sea salt
1 teaspoon dried rosemary, crushed
Cooking spray
Preheat oven to 375 F. Place new potatoes in a large bowl. Drizzle with oil. Add sea salt and rosemary, mix thoroughly. Spoon onto heated non-stick baking sheet. Bake for 50 minutes.
Dinner
Kristen Suzanne's Harvest Soup by Kristen Suzanne (kristensraw.com)1 cup water
1 large zucchini, chopped
2 medium tomatoes, quartered
3 stalks celery, chopped
2 cups carrots, chopped
2 dates, pitted
1 clove garlic
2 teaspoons Himalayan crystal salt
1 tablespoon onion powder
1/2 teaspoon black pepper
1/2 cup flax oil or olive oil
Blend all of the ingredients, except for the oil, on high speed in your blender until really creamy (approximately 1 minute). Then, while the blender is running on low speed, add the oil. Continue blending, at a high speed, for another minute or less. Enjoy!
Snack
Easy Home Made Wheat Thins and The Hummus That Changed Everything by Angela Liddon (ohsheglows.com)
Wheat Thins
1 1/4 cups (5 oz) 100% whole wheat flour
1 1/2 tablespoons sugar
1/2 teaspoon salt, plus extra for sprinkling on
1/4 teaspoon paprika
4 tablespoons Earth Balance (I used soy-free) or butter
1/4 cup and 2 tbsp water (or a tiny bit more if dough is too dry)
1/4 teaspoon vanilla
Preheat oven to 400 F. Line two baking sheets with parchment paper or a non-stick mat. In a large bowl, whisk together the dry ingredients (flour, sugar, paprika, salt). With a pastry blender (or two forks), cut in the Earth Balance or butter into the flour mixture until crumbly. See image below. Now mix together the water and vanilla and then pour into the flour and Earth balance mixture. Stir this mixture until it comes together. I got in there with my hands and really squeezed the dough to help it come together. If it appears dry add a touch of water, but you don’t want it sticky. Split the dough in half. On a floured surface or on a non-stick mat, roll out one half of the dough very thin (1/16th inch). Using a pizza cutter, cut into whatever shape you desire. Using a splatula, place the crackers on the prepared baking sheet. Repeat as necessary. Sprinkle with more salt and sesame seeds if desired. Bake for 8-10 minutes, watching closely. Half way through baking rotate the pan to ensure even baking. My crackers took 10 minutes, but if you do not use a baking mat it will likely take less time for you. Be careful because they burn quickly. Cool completely.
Hummus
2 cups cooked chickpeas, liquid reserved and set aside
1 tsp kosher salt, or to taste
2 garlic cloves
1/3 Cup tahini
7-8 tbsp freshly squeezed lemon juice
2 Tbsp reserved chickpea liquid (or water)
4-8 drops of Tabasco sauce (amazing), to taste
Olive oil, for drizzling
Paprika, for garnish
Place all ingredients into a food processor (except the salt) and process until the hummus is coarsely pureed. Now add in salt gradually, stopping to taste as you go. I find the salt preference of hummus varies a lot by the person, so be sure to adjust it to your needs. Also, if you use unsalted chickpeas, you may need more salt. Scoop into a bowl and drizzle with a good quality olive oil and garnish with paprika. Makes about 2 cups and lasts for about 4-5 days in the fridge in a sealed container...but it rarely lasts that long...bahahaha
Day Fourteen
Smoothie
Pear Kale Mint by Susan Smith Jones, PhD
4 pears
4-5 kale leaves
1/2 bunch fresh mint
1/4 cup water
Place all ingredients in blender and blend until smooth.
Breakfast
Carrot Cake Oatmeal by Angela Liddon (ohsheglows.com)
1/2 cup regular oats
1 cup almond milk
1 teaspoon vanilla extract
1 large carrot, finely grated (1 heaping cup)
2 tablespoons coconut milk cream (use the cream off the top of the full-fat can only)
1/2- 1 teaspoon ground cinnamon, to taste
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Pinch of kosher salt
1/2 teaspoon fresh lemon juice
2 tablespoon pure maple syrup
2 tablespoon crushed walnuts, divided
1 tablespoon coconut milk cream and 1/2 teaspoon maple syrup (to drizzle on top)
Shredded coconut, for garnish
Cinnamon, for garnish
Raisins, for garnish
Finely grate the large carrot. In a medium sized pot over medium heat, add almond milk, lemon juice, and coconut milk cream. Stir well. Add in spices (cinnamon, nutmeg, and ginger) and salt. Stir again until mixed. Stir in your grated carrots and oats. Adjust heat if necessary or bring heat to low if it starts to boil. Cook for about 8 minutes, stirring frequently. When the mixture has thickened up, stir in the vanilla extract, 1 tablespoon crushed walnuts, and 2 tablespoons maple syrup. Remove from heat and pour into a bowl. Top with 1 tablespoon crushed walnuts and 1 teaspoon shredded coconut. Prepare you coconut milk and maple syrup mixture and drizzle it over top. Sprinkle with cinnamon for garnish.
Lunch
Olive Quesadillas by Pam Brown (gardencafewoodstock.com)
1 large flour tortilla
4 ounces Follow Your Heart vegan cheese or Daiya cheese
2 ounces caramelized onions
ounces roasted red peppers
8 kalamata olives, halved
Spread cheese on one half of the tortilla. Add the onions, peppers, and olives evenly. Fold the tortilla over and grill until it's golden and crispy.
Dinner
I Am Loved Nori Rolls by Kris Carr (crazy sexy diet)
4 nori seaweed sheets
2-3 cups of cooked short grain brown rice
Tahini
1/2 cucumber, sliced thinly into sticks
1/2 avocado, julienned
2 scallions, sliced thinnly into sticks
1/2 cup sunflower sprouts
Bragg's Liquid Aminos, or gluten-free nama shoyu or tamari
1/4 cup grated ginger juice
Place a sheet or nori shiny-side down. Work with wet hands and keep small bowl of water nearby to dip your fingers in. Spread a thin layer of the rice evenly over the nori, leaving about 1/2 inch on the top edge. Spread a very thin layer of tahini over the rice. Place 2 strips of cucumber at the end closest to you. Leave about 1 inch from the bottom. Next to it add 1/4 of the carrot, avocodo, and scallions. Sprinkle a few sprouts on top. Roll the nori tightly from the bottom. Seal it with a few drops of water on the 1/2 inch of nori at the top. Carefully slice the roll into inch-thick rounds. Use a serrated knife dipped in a tiny bit of water. Repeat with the remaining ingredients. Dip in Bragg's Liquid Aminos or gluten-fee nama shoyu. Add the juice of grated ginger to the sauce to give it a kick!
Snack
Trail Mix
Pick your favorite nuts and your favorite dried fruits. Place them in a large bag and shake. Once the ingredients are throughly mixed up, grab a handful, and enjoy!
No comments:
Post a Comment