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Recipes
Marinated Flank Steak
By SpartyGreenMom
In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground b...
- 1/2 cup vegetable oil
- 1/3 cup soy sauce
- 1/4 cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1/2 teaspoon ground black pepper
- 1 1/2 pounds flank steak
Lemon Asparagus Quinoa Risotto
By SpartyGreenMom
Instructions Heat your oven to 400 degrees
- Choose either cashew cream or sour cream for top:
- 1/2 head cauliflower, chopped into pieces
- 2 tablespoons coconut oil or olive oil, divided
- salt and pepper to taste
- 1/2 pound asparagus, trimmed and chopped into 1” pieces
- 1/2 small onion, diced
- 2 garlic cloves, diced
- 1/2 cup quinoa
- 1/4 teaspoon salt
- 2 to 2 1/2 cups vegetable stock
- 1/2 teaspoon curry powder
- zest of 1 lemon
- parsley to garnish
- 1/2 cup cashews, 1/4 cup water and pinch of salt (if making cashew cream)
- sour cream
Creamy Tahini Dressing
By SpartyGreenMom
Place the tahini in a small bowl and slowly add the oj a little bit at a time as you stir with a fork
- 3 tablespoons raw tahini
- juice from one orange
- 1 garlic clove, minced
- 2 tablespoons nama shoyu
- 2 tablespoons nutritional yeast
Black Bean, Corn & Mango Salad-Ivy Larson
By SpartyGreenMom
Combine all ingredients together and refrigerate
- 1 can black beans, drained & rinsed
- 1 pkg thawed organic corn
- 1 chopped mango
- chopped cherry tomatoes
- chopped cilantro
- chopped red onion
- cumin
- lime juice
- sea salt
- extra virgin olive oil
Healthy Shamrock Shake (Vegan, Paleo)
By SpartyGreenMom
Combine all of the ingredients in a high-speed blender, and blend until smooth and creamy
- 1 cup almond milk
- 1/4 avocado, pitted
- 1 handful fresh baby spinach
- 1/4 teaspoon pure peppermint extract
- 5-6 soft Medjool dates, pitted
- handful of ice
Parsnip Hummus
By SpartyGreenMom
We cannot stop eating this
- 3 medium parsnips, washed and cut into 1 inch pieces
- 2 garlic cloves
- 1/4 cup olive oil, plus 2-3 tablespoons for roasting
- 1/4 cup tahini
- juice of 1 lemon
- 1 teaspoon cumin powder (or roughly grind cumin seeds into a fresh powder, your choice)
- 1 tablespoon sea salt
- 1/2 teaspoon freshly ground black pepper
- water, as needed
Meatless Monday Umami Dinner
By SpartyGreenMom
Umami, or the fifth taste, is the word used for that elusive flavor best described as meaty or savory
- Serves: 4 to 6
- 1 box (2.2 ounces dry) whole grain rotini pasta
- 4 tomatoes
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 5 olive oil packed Spanish anchovies or 2 tablespoons anchovy paste
- 1/2 Spanish onion, finely chopped
- 1 large zucchini, finely chopped
- 2 large squash, finely chopped
- 1/4 cup chopped basil
- 1/2 teaspoon oregano
- Unrefined sea salt, to taste
- Freshly ground black pepper, to taste
- 1 can (15 ounces) BPA-free garbanzo beans, rinsed and drained
- 1/2 cup sliced black olives
Cucumber Dill Bisque with Hard-Boiled Eggs
By SpartyGreenMom
Peel and roughly chop the cucumbers
- 4 hard-boiled eggs
- 2 small cucumbers
- 3 tbsp olive oil
- 1 cup chicken or vegetable broth
- 1 tbsp fresh dill, chopped
- 1/2 cup coconut milk
Pumpkin Spice Latte Recipe
By SpartyGreenMom
Combine the coconut milk, pumpkin, maple syrup, pumpkin pie spice and vanilla in a small pan over medium heat until...
- 1 cup coconut milk
- 2 tablespoons pumpkin
- 1 tablespoon maple syrup
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
- 1/4 cup organic brewed coffee or espresso
Garlic-Basil Balsamic Vinaigrette
By SpartyGreenMom
Mince garlic and chiffonade basil
- I happened to have the TV going today when Sea Rescue came on and I heard them mention rescuing Sandhill Cranes and a new tool they have to get the job done