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Recipes
Hot Skillet Salad
By vdub
Instructions Wash the bok choy well
- 2 baby bok choy
- 1/4 cup red onion, chopped
- 3 ounces baby carrots, slivered (about 6)
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 cup red cabbage, sliced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 4 cups sliced kale
- 1 cup cooked great northern beans
- salt and freshly ground black pepper, to taste
- 1 tablespoon fat-free or low-fat balsamic dressing (or balsamic vinegar)
Curry Ranch Dressing
By vdub
Combine the soaked cashews, water, lemon juice, curry, garlic and onion powder in a Vita-Mix or blender and blend u...
- 1 cup soaked raw cashews
- 1/2 cup fresh filtered water
- 1 tablespoon fresh lemon or lime juice
- 1/2 to 1 teaspoon mild gluten-free curry powder, to taste
- 1/4 teaspoon organic garlic powder
- 1/4 teaspoon organic onion powder
- Pinch of sea salt, to taste
- Black pepper, to taste1 teaspoon fresh minced dill
- 2 teaspoons fresh minced parsley
- 2 teaspoons fresh minced basil leaves
Cheezy Sauce
By vdub
Mix and serve over kelp noodles or pasta
- 1 ⁄2 c nut cheeze
- 1 ⁄8 c olive oil
- 1 t fresh oregano, minced
- 1 t fresh rosemary, minced
- 2 t garlic, de-centered, minced
- 1 ⁄2 t Celtic sea salt
- 1 T fresh-squeezed lemon juice
- 2 t Bragg Aminos or Nama Shoyu
- 3 T Nutritional Yeast
Green Detox Soup
By vdub
Instructions Heat the coconut oil in a soup pot, add the onion, garlic, asparagus, fennel and celery stalks and c...
- 1 bunch fresh asparagus, roughly chopped
- 1 small onion, finely diced
- 1 bunch fresh kale leaves, roughly chopped
- 1 fennel bulb, finely diced
- 1 cup fresh spinach
- 2 celery stalks, roughly chopped
- 1 &1/2 cup low-sodium vegetable stock
- 2 garlic cloves, minced
- 1 tsp coconut oil
- 1 lime, juice only
- Toasted nuts and seeds, to garnish
Detox Rainbow Salad
By vdub
Instructions Place all the salad ingredients in a large bowl and toss to combine
- 1 small broccoli head, cut in small florets
- 1/4 small red cabbage head, finely diced
- 1 small red onion, finely diced
- 1 avocado, peeled and cut in cubes
- To garnish: toasted almonds and chia seeds
- For the sauce
- 2 tbsp low fat yogurt
- 1 tsp extra virgin olive oil
- 1/2 lemon, juice only
- 1/2 tsp sea salt
- Freshly ground black pepper
Raw Fudge | WholeFoodsMarket.com
By vdub
Add to Shopping List Add to Shopping List Items to add: Add your comment Makes 20 pieces These moist, rich, ch...
- 2 cups raw walnuts
- 2 cups packed pitted and roughly chopped dates
- 10 tablespoons unsweetened cocoa powder
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon sea salt
Red Lentil and Rice Patties with Coconut-Mint Sauce
By vdub
I simplified the recipe by putting the first 7 ingredients into the rice cooker and cooking them until it shut off
- 1 cup Red Bhutanese rice (brown rice should work too)
- 1/2 cup red lentils
- 3 1/2 cups water
- 3/4 tsp salt
- 1 tsp cumin seeds
- 1 large onion, finely diced
- 1/4 tsp red pepper flakes
- 1 tbsp. cornstarch
- 1-2 tsp sesame oil
- Coconut-Mint Sauce (recipe follows)
Zucchini Ribbons with Tarragon
By vdub
Slice Zucchini with a mandoline or a vegetable peeler into thin ribbons
- 4-6 * 4-6 firm zuchinni, thinly sliced
- 3 * 3 tablespoons butter, unsalted
- * to taste, sea salt
- * freshly ground white pepper
- 1/2 * 1/2 teaspoon dried tarragon
Black-Eyed Peas and Tomatoes | WholeFoodsMarket.com
By vdub
Add to Shopping List Add to Shopping List Items to add: Add your comment Heat oil in a large high-sided skillet...
- 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
French Lentil Salad
By vdub
1) Bring lentils and water to a boil
- 2 cups green/brown lentils, soaked overnight
- 3 cups water
- 1 each carrot, small red onion, celery stalk, and small red pepper, cut finely (julienned is nice)
- 1/2 cup parsley chopped
- 1/2 cup extra virgin olive oil
- 1/2 cup red wine vinegar
- Salt and pepper to taste
- 4 ounces feta cheese