Vdub's profile page
Recipes
Roasted Cauliflower and Quinoa Salad
By vdub
oast cauliflower Preheat oven to 475 degrees fahrenheit
- 1 head cauliflower
- 2 tbsp olive oil
- kosher salt
- 1/4 tsp red pepper flakes
- 1/2 cup quinoa
- 1/4 tsp kosher salt
- 1 cup water
- 2 sticks celery, cut into small dice
- 1/4 large red onion, diced
- 2 tbsp capers, drained
- 1/2 cup chopped parsley
- 8-10 sun-dried tomatoes, diced
- 1 cup canned chick peas, drained
- Juice of one lemon or lime (I happened to use a lime today)
- Additional olive oil if needed
Black-Eyed Peas and Tomatoes with Sauteed Bananas
By vdub
Heat oil in a large high-sided skillet over medium heat
- 1 tablespoon expeller-pressed canola oil
- 1 onion, thinly sliced
- 1 clove garlic, finely chopped
- 1/2 teaspoon grated fresh ginger
- 1/8 teaspoon cayenne pepper
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can black-eyed peas, rinsed and drained
- 1/4 teaspoon sea salt
- 1 tablespoon butter
- 2 firm bananas, halved lengthwise and cut into chunks
Grain-free Banana Granola Bars
By vdub
1. Butter or line a 8-inch square cake pan with parchment paper
- 1 ripe banana
- 1 egg
- 1 1/2 cup mixed nuts & seeds (I used almonds, brazil nuts, sunflower seeds and pumpkin seeds in equal proportion). Soaked and dehydrated nuts are best, but raw will do.
- 1/2 cup unsweetened dry coconut flakes
- 1/4 cup pitted prunes or medjool dates
- 1 1/2 teaspoon vanilla essence
- 1 teaspoon powdered cinnamon
- 1/4 teaspoon powdered ginger
Wellness Energy Bar
By vdub
Wellness Mama
- 1/3 cup nuts (cashews, almonds, etc) Reminder: peanuts are not nuts!
- 1/4 cup whole dates (remove pits)-about 3 large dates
- 1/4 cup raisins (or more dates)
- dash of cinnamon (optional)
Cauliflower Indian Stew
By vdub
Rinse and drain the beans and add to a 6 ½ quart slow cooker
- 1 1/2 cups chickpeas
- 1 1/2 cups black beans
- 1 1/2 cups red kidney beans
- 2 onions
- 5 cloves garlic
- 1 medium sweet potato
- 1 medium head of cauliflower
- 2 cups no salt added diced tomatoes
- 2 cups no salt added tomato sauce
- 1 1/2 cups full-fat coconut milk
- 1/2 teaspoon allspice
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon chili powder
- 1/2 teaspoon ground ginger
- 1 tablespoon dried oregano
- cilantro
- 2 limes
Chia Seed Energy Bar
By vdub
Remove the pits from the dates and pulse the dates in a food processor or blender until it forms a paste
- 6 large Medjool dates
- 1/2 cup Chia Seeds
- 2 Tablespoons Coconut Oil
- Optional: 1/2 teaspoon natural vanilla extract or a pinch of cinnamon powder for taste
- Optional add ins: Dark Chocolate chips, shredded coconut, dried fruit (a couple tablespoons of any add-in)
Sunflower Mac
By vdub
Place sunflower seeds in a bowl and submerge in water
- 8 oz macaroni pasta (I used whole wheat, use brown rice pasta to make it gluten-free)
- 1 cup unroasted sunflower seed kernels, soaked (see directions)
- 1 tablespoon olive oil
- 1/2 cup thinly sliced carrots
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 3 cups vegetable broth
- 2 tablespoons organic cornstarch
- 1/4 cup nutritional yeast
- 2 tablespoons tomato paste
- 1 tablespoon lemon juice
- Sweet paprika for sprinkling
Super Smoothie
By vdub
blend. Add 1/2 cup frozen mangos and 1/2 cup frozen mixed berries
- 4 kale leaves
- handful of dandelion greens
- 1 bok choy stalk
- handful of spinach
- handful of cilantro
- 1 cucumber
- 1/2 cup grapes
- coconut water
Creamy Kale Quinoa Salad (vegan)
By vdub
Starting with the dressing, add all the ingredients to a blender and blend on high for 1 minute until smooth
- For the salad:
- 2 heads kale (any variety)
- 1 lb green beans, stemmed & chopped into 1" pieces
- 1 (15 oz) can organic adzuki beans
- 2 cups cooked quinoa
- 1 avocado, pitted and cubed
- Dressing (recipe below)
- for the dressing:
- 1 cup unsweetened almond milk (or milk of choice)
- 1/2 cup packed cilantro
- 3 garlic cloves
- 2 tablespoons chia seeds
- 1 tablespoon tahini
- 1 teaspoon hot sauce
- Pinch of cayenne pepper (optional)
- Salt & pepper to taste
Green Soup
By vdub
Heat oil in a large pot. Sauté onion until translucent, about 5-6 minutes
- 1 tsp oil (we use coconut oil)
- 1 onion, diced
- 1/2 head garlic, minced - less if wanted
- 1.5 inch ginger, minced
- 2 L (8 cups) vegetable broth
- 1 cups cauliflower, chopped
- 1 cups broccoli, chopped
- 1/2 bunch swiss chard, chopped, stems and leafs separated
- 1/2 bunch kale, chopped
- 4 cups spinach (not packed)
- 1 (14oz) can coconut milk
- 1/2 bunch asparagus, cut thinly on an angle
- Salt and pepper, to taste
- 1 bunch green onions, cut thinly on an angle
- chili flakes, to garnish
- pepper, freshly cracked, to garnish