Mono-Meal of Ripe Fruit
We eat extremely simple. We enjoy nothing more than a mono-meal of 1 fruit to start our day. Depending on the season we enjoy Melons, Oranges, Papayas, Mangoes, etc. We typically prefer high water content fruits first thing in the morning after a large glass of water. We highly recommend incorporating mono-meals like this as your first meal of the day for better energy and digestion
Orange Spinach Coconut Smoothie
16-32oz Fresh Squeezed Orange Juice
Water of 1 Young Thai Coconut
Large handful of Spinach
Blend on high
Papaya Banana Smoothie
1-2 Small Ripe Papayas or 1/2-1 Large Papaya
2 Ripe Bananas
4-6 Frozen Bananas
Water from 1 Fresh Thai Coconut(optional)
Add Filtered Water until desired thickness
1Tbsp of Chia Seeds(optional)
One of our favorite simple raw recipes we eat several times per week.
Coco Mint Dateorade
- 6-15 Dates of your choice
- Water from 1 Young Thai Coconut
- 6-10 Chocolate Mint Leaves
- Add additional filtered Water
Blend on high until frothy. Wow, this one is so good!
Water from 1 Young Thai Coconut
6-15 Dates of your choice
Dash of Vanilla Bean Powder(optional)
Add additional filtered Water if needed
Blend on high until creamy and frothy
Maple Rawnola (adapted recipe from Going Raw by Judith Wignall)
2 Cups(328g) hulled Buckwheat Groats, soaked 1hr, rinsed well
1 Cup(168g) Flaxseeds, soaked 1hr in 1 1/4c water; do not drain soak in water
2 Cups(160g) rolled Oats
1 1/2 Cups Raisins
1/2 Cup(170g) Maple Syrup
2Tbsp Vanilla Extract
1Tbsp ground Cinnamon
Sea Salt to taste
*** If you prefer it cooked or don't have Dehydrator bake with parchment paper until desired crispness. Bake on low heat 275 degrees or less but all ovens are different. Use the same procedure below to cook as well.
Raw Granola- Combine all the ingredients in a large bowl and divide among 4 dehydrator trays lined with nonstick sheets(3 cups per tray). Dehydrate at 110F(43C) for 12 hours. Flip the granola onto mesh screens and continue drying for another 12 hours or until crisp. Makes about 12 Cups.
Simple Arugula Salad
4-8 Cups Arugula
1 Ear of raw Sweet Corn
Simple, enough said
Steamed Brown Rice
Kale or Green of your choice
Such a simple tasty recipe. Place oil free organic Corn Tortillas folded on baking rack and bake on 375 degrees until Tortillas reach your desired crispness. Use tongs to keep tortillas in taco form while cooking. Remove tacos and fill with Brown Rice, Black Beans, Salsa, Guacamole, Cilantro, & Kale. Enjoy
Rice with Lentil Curry Sauce
Steamed White Rice
Low Fat Lentil Curry Sauce(I use a store bought from Whole Foods)
1Tbsp Ground Flax(optional)
1Tbsp Chia Seeds(optional)
Arugula, Broccoli or Green of Choice
This is a simple quick recipe I eat when I don't want to fuss in the kitchen. Steam Rice, with 10 minutes remaining on the rice heat and then simmer Lentils in low fat Lentil Curry Sauce in a sauce pan, throw greens or Broccoli on steaming rack in rice cooker with a few minutes remaining on rice, add Lentils and Sauce to rice and Greens in large bowl, add Chia and Flax and mix all ingredients, add diced Avocado and enjoy.
Salsa or Pico de Gallo
Kale or Green of choice
Ezekiel Sprouted Grain Tortilla or minimally processed Tortilla of your choice
One of my favorites, so simple and satisfying. Place all ingredients in Tortilla and enjoy, need I say more?
Baked Sweet Potato/Potato Wedges
Medley of your favorite Sweet Potatoes & Potatoes cut into wedges tossed with onion powder and curry powder, bake for 20min on 450 degrees on an oil free baking pad or parchment paper
Dipping Sauce: We like to dip our Potatoes in a Maple Syrup Dijon Mustard Sauce
2 parts Dijon Mustard
1 Part Maple Syrup
Oven Baked Potato Fries
4-8 Yukon Gold Potatoes tossed with Italian Herbs and baked for 20min on 450 degrees on an oil free baking pad or parchment paper
Dipping Sauce: We like to dip our Potatoes in a Maple Syrup Dijon Mustard Sauce or an all-natural Ketchup
2 parts Dijon Mustard
1 Part Maple Syrup
Mexican Black Beans
1 pound dried Black Beans, rinsed(soak overnight w/ piece of Kombu(optional))
1 onion, finely chopped
3 cloves garlic, finely chopped(optional)
1 jalapeno chile, minced or Chili Powder to taste
1 Tablespoon chopped cilantro
Salt to taste
Fresh lime juice (optional)
1.Place the beans and the kombu in a large glass bowl or pot. Add enough cold water to cover the beans by at least 3 inches. Let stand overnight or at least 6 hours. (If the weather is warm, put the beans in the refrigerator to soak.)
2. Drain and rinse the beans, reserving the kombu. Place the beans and kombu in a large, heavy pot with enough water to cover by 3 inches. Bring to a boil over high heat, skimming the foam that rises to the top. Lower the heat to low and simmer gently, covered, for 1 hour.
3. Add a little bit of water to hot pan or heavy-bottomed skillet over medium heat. Add the onion and garlic and sauté gently until tender, about 10 minutes. You can cover the skillet with a lid to soften the onions and garlic without allowing them to brown. Add the jalapeno and cook 1 minute, until tender.
4. Remove the kombu from the beans and discard. Add the sautéed onion mixture, sea salt(optional) and cilantro to the beans and simmer uncovered for 30 minutes, or until very tender.
5. Drain the beans and reserve 2 cups of cooking liquid. Pour 1 cup of liquid back into the beans and mash the beans with the back of a spoon until you have the desired consistency. Add more liquid, if necessary. Taste for seasoning and squeeze some fresh lime juice on top, if desired.
- Optional, throw Black Bean mixture into Vitamin and blend with ripe Banana. Sounds weird but trust us;) *** see sauce in Pic above
Burger & Fries(recipe from Happy Herbivore)
See recipe above for Oven Baked Fries
1 can of Black Beans, drained and rinsed
2Tbsp of Organic Ketchup
1Tbsp of Organic Dijon or Yellow Mustard
1tsp of Garlic Powder
1tsp of Onion Powder
1/3 cup of Instant Oats
Preheat oven to 400F. Line cookie sheet with parchment paper and set aside. In a mixing bowl, mash black beans with a fork until mostly pureed but still some half beans and bean parts are left. Stir in condiments and spices until well combined. Then mix in oats. Divide into 4 equal portions and shape into thin patties. Bake for 7 minutes, carefully flip over and bake for another 7 minutes, or until crusty on the outside. Slap on Ezekiel 7 Grain bread or favorite whole grain bread of choice with extra condiments and enjoy!
Low Fat Sweet Potato Sauce for Mac n Cheese (adapted from Detoxinista.com)
** we pour over Potatoes as well
1 Cup Steamed Sweet Potatoes
1 Cup Almond Milk
1 Tbsp Lemon Juice
1/4 Cup Nutritional Yeast
1 tsp Onion Powder
1/2 tsp Chili Powder
Blend all ingredients in blender, you can adjust to taste, and pour over Macaroni, your favorite Past, or Steamed Sweet Potatoes and Broccoli. Simple and delicious.
Millet Veggie Burger (adapted from Detoxinista.com)
1/2 Cup Dry Millet
1 1/2 Cups Water
1 Large Onion, finely chopped
3 Cups Arugula or Dark Green of Choice
2 Stalks Celery, Minced
2 Carrots, Minced
1 Tbsp Cumin
1/2 tsp Chili Powder
1 1/2 Cups Millet Flour (or Gluten-Free Flour of Choice)
Pinch of Cayenne Pepper
Dash of Sea Salt to Taste(Optional)
Add the 1 1/2 cups of water to a saucepan, and bring it to a boil. Add the (soaked and drained) millet, reduce heat to a simmer, and cover for 15-20 minutes until tender.
In the meantime, preheat your oven to 400F and chop your veggies! I chopped the onions by hand, but got tired of chopping by the time I got to the celery. So I threw the roughly chopped carrots, celery and arugula into my food processor, instead!
Sweet Potato Quesadillas
4 Cups Mashed Sweet Potatoes (we use regular Sweet Potatoes)
1 Bell Pepper
1 Yellow Onion
1/2 tsp Minced Fresh Jalapeno
Chili Powder to Taste
1/2 tsp Cumin
Sauteed Bell Pepper, Onion, & Jalapeno in a little bit of water until soft. Mix all ingredients together and assemble your Quesadillas to no oil Corn Tortillas(our tortillas contain only organic Corn, Water, Lime, & Salt). Cook both sides stove top on a pan using medium/high heat.
Curried Red Lentil Soup (adapted from Vegan Family Meals by Ann Gentry)
8 Cups of Water
2 Cups Red Lentils, picked through and rinsed
1 Large Onion, finely chopped
4 Celery Stalks, finely chopped
2 Large Carrots, peeled and finely chopped
3 Cloves Garlic, minced
1Tbsp minced peeled Fresh Ginger
Sea Salt to taste
1/4 Cup chopped Fresh Cilantro
1Tbsp Curry Powder
1tsp ground Cumin
1 Lemon, halved
Combine the water and lentils in a heavy pot. Bring to simmer over high heat, skimming off the foam that rises to the top. Decrease the heat to medium-low. Cover and simmer, stirring occasionally, until lentils begin to soften, about 5 minutes.
Add the onion, celery, carrots, garlic, ginger, and desired salt and cook, stirring occasionally, until most of the lentils are falling apart, about 20 minutes. Stir in cilantro, curry powder, and cumin. Cover and cook, stirring occasionally, until vegetables are very tender and the soup thickens slightly, about 20 minutes.
Ladle the soup into bowls. Squeeze a few generous drops of lemon juice into each bowl of soup and serve.
Oil Free Hummus from The Vegan Corner
6.5oz Cooked Chickpeas(canned Beans are fine)
2Tbsp + 1tsp Lemon Juice
2.5oz Silken or Soft Tofu
1Tbsp + 2tsp Tahini
1 small Garlic clove
1/2 tsp of Salt
- Put all ingredients in Food Processor or Vitamix and Blend, top with Paprika
Potato Strong's Cauliflower Wings/Bites (www.potatostrong.com)
-1 head of cauliflower
-1 cup flour (I used whole wheat, others use chickpea flour, etc)
-1 cup non-dairy milk or water (I used unsweetened almond milk)
-spices (optional such as onion/garlic powder, nutritional yeast, salt â€“ I didnâ€™t add)
-1 cup of breadcrumbs (I made them with 5 pieces of whole wheat bread baked in oven until dried out, blended with dashes of onion/garlic powder). Enough to coat your cauliflower florets, you may need more.
-1/2 cup barbecue sauce (I used a no oil regular or garlic sauce, whatever you prefer)
-Tabasco sauce (add to sauce to taste for desired heat tolerance, lots of hot sauce options that you may prefer)
Preheat oven to 450F. Wash and cut cauliflower into florets (bite sized pieces). Mix the flour, non-dairy milk and optional spices and whisk to combine in a large bowl. Put the florets into the flour mixture and mix to coat each floret. Then dip each floret into a bowl of bread crumbs and lay onto a baking sheet lined with silpat non-stick sheet (or parchment paper). Repeat until all florets are coated, breaded and put onto sheet.
Bake the florets until they are crispy and browned, about 15-20 minutes. While that is baking, mix the bbq sauce and tabasco (if using) and put into a large bowl. Then take the florets out of the oven when browned and crispy, use spatula to scrape off the florets into a bowl that contains the bbq sauce mixture. Coat each floret in bbq sauce then re-bake for another 20 minutes. it takes a while for the florets to dry out again.
You can avoid re-baking and just dip the baked breaded florets in bbq/hot sauce. You can also bake them without breading them. Add some celery sticks and this amazing ranch dip.
BananaBlondie's Citrus Tahini Dressing
(serves 2-6 people, you can save for next day)
6tbsp of Orange Juice
3tbsp of Lemon Juice
4tbsp of Tahini
2tbsp of Apple Cider Vinegar or Coconut Vinegar
4tsp of Dijon Mustard
1tbsp of Raw Ginger Root or less
2tbsp of Maple Syrup
1 small clove of Garlic(optional)
Blend all ingredients in Vitamix until smooth
3 Parts Balsamic Vinegar
2 Parts Dijon Mustard
1 Part Maple Syrup
Look for organic minimal ingredient Dijon Mustard. This is a simple favorite of ours, so yummy.
BB Sunflower Tomato Dressing
1 large Tomato
1/3 Red Bell Pepper
1 Stalk of Celery
3 Sun Dried Tomatoes
Juice of 1 Orange
Juice of 1 Lemon
3 Tbsp Sunflower Seeds
Blend and enjoy.
Sweet & Spicy Date Sauce
5 Khadrawy Dates or 3 Medjool Dates
6oz Organic Tomato Paste
1 Tbsp Chili Powder
1/2 Tbsp Apple Cider Vinegar
1/2 Tbsp Dijon Mustard
1/4 Tbsp Garlic Powder
1/4 Tbsp Onion Powder
1/4 Tbsp Black Pepper
Touch of Salt(optional)
Blend in Vitamix adding water to desired thickness, add to sauce pan and heat and simmer. Serve over your favorite Vegan dish.
1 1/2 Cups Green Lentils
1 Small Can of Diced Tomatoes
1 Chopped Onion
1 Red Bell Pepper
3 Cups Water
1Tbsp Chili Powder
1Tbsp Maple Syrup
1Tbsp Dijon Mustard
2Tbsp Soy Sauce
Cook in a slow cooker on low for 6-8 hours.