This guacamole is not for everyone because it is so hot. You can just simply remove the jalapenos and habaneros off of the ingredients list.
1/4 of an onion
2 cloves of garlic
1 habanero pepper (optional because these peppers are CRAZY hot)
juice of one lemon or 2 limes
2/3 cup of a cilantro
Throw everything in the food processor.
Serve with chips, burritos, tacos, etc.
avocado, cilantro, garlic, guacamole, habanero, hot, jalapeno, lemon, lime, onion, pepper, salt, spicy, tomato
Ingredients for pesto sauce:
2 qt bag or 1 to 1.5 cups of fresh basil
2 cups of fresh spinach
1.5 cloves of an elephant garlic or 4 to 6 cloves of regular garlic (NOTE: We love lots of garlic in our pasta, if you don’t, then reduce your amount to a few cloves of garlic.
2/3 cup of nutritional yeast
1/4 to 1/3 cup of pine nuts (Note: I sometimes add a few tablespoons of cashews to make it a bit creamier)
1/2 cup of olive oil
1 fresh tomato (medium)
Cook quinoa noodles..
First saute the pine nuts and cashews (cashew optional) in a little bit of olive oil until it is brown and toasted.
After it is toasted, place the nuts in the food processor with oil, tomato, nutritional yeast, and garlic.
Process together until it is smooth.
Add spinach and basil, then process again for a few minutes.
Add salt ant pepper to taste.
Add to quinoa noodles.
Top it off with some more pine nuts (optional).
Dinner, Lunch Ideas
basil, garlic, gluten free, nutritional yeast, olive oil, pasta, pepper, pesto, quionoa noodles, salt, spinach, tomato, vegan
I LOVE this sammich!
It is packed with all kinds of goodness and awesome flavor.
2 tablespoons of freshly squeezed lemon juice
1 teaspoon of fresh minced garlic
Carn-asada-style tempeh Sliced tomatoes
5 grain Italian Bread
Make Garlicky Avocado Sauce: Avocado, lemon, garlic and a pinch or two of cayenne pepper )mash together)..
Spread on both pieces of bread.
Add tempeh and veggies.
Dinner, Lunch Ideas
avocado, carne asada, cayenne pepper, garlic, lemon, salt, sprouts, tempeh, tomato, vegan
This is a healthier banana bread, so it won’t be as sweet and greasy as the other banana breads, but it is still just as moist and delicious!
2 mashed bananas (extra ripe)
1 3/4 cups whole wheat flour
1/3 cup vegetable oil
1/2 cup raw agave
1/4 cup of carob chips (note: you can also use vegan chocolate chips and or 1/4 cup of raisins)
3 tablespoon of vanilla extract
2 egg replacer (I use ENER-G Egg replacer)
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup warm to hot water
3 tablespoons of sunflower seeds (for topping)
Preheat oven to 325 degrees.
Mash bananas and add vanilla, oil, egg-replacer, and raw agave together.
Add flour, baking soda, salt, and water into the mixture and mix together.
Then, add carob chips and mix some more.
Place in an 8″ x 8″ pan (greased/four) and top off with sunflower seeds. Note: you can use also use walnuts…I just didn’t have any today
Bake for 45 minutes.
Let cool for about half an hour and serve.
I love Mexican Food! …..And, I especially LOVE HEALTHY Mexican food!
I used Rudi's Organic Spelt Tortillas.
1.5 to 2 cups of cooked and drained green lentils
4 small potatoes (diced)
1 small onion (diced)
1 tablespoon of grape seed oil
1 tablespoon chili powder
2 to 3 minced garlic
1 teaspoon dried oregano
1/2 teaspoon paprika
1 teaspoons ground cumin
1 teaspoon sea salt (adjust to taste preference)
1/2 to 1 teaspoon black pepper
1 tablespoon grape seed oil
2 teaspoon vinegar
Saute onions in 1 or 2 tablespoons of grape seed oil.
Add diced potatoes that are half cooked (either baked or boiled).
Cook for a few minutes until the potatoes are a bit golden or fully cooked.
Add cooked lentils.
Cook all together for a few minutes.
Build your taco or burrito using veggies: tomatoes, onions, cilantro, avocado, lettuce, etc.
*NOTE: HERE IS A QUICK AND EASY FRESH
Dinner, Lunch Ideas
chili powder, cumin, garlic, grape seed oil, lentils, onion, oregano, paprika, pepper, potato, salt, vegan
This is a delicious and healthy “burger” without the guilt. This dish is packed with protein, antioxidants, grains, vitamins, and flavor. I have also used it to make a “burger” burrito (place in a wrap with salad and salad dressing). Love it!
Note: You can double the ingredients and make a lot more “burger” patties and store in the freezer.
1 cup of lentils
1 cup of flour (whole wheat)
1/2 cup of oats
1/2 cup of brown rice (cooked)
1 small eggplant
1 small onion
2 to 3 cloves of garlic
1/2 cup of corn (optional)
1.5 to 2 tsp salt (adjust to your taste preference)
2 tsp of oregano
1.5 tsp coriander
1/2 tsp cumin
1/2 tsp of nutmeg
1/2 tsp of pepper (optional or adjust to your taste preference)
cornmeal to cover the “hamburger” patty
Roast Eggplant: Place in a foil and bake for 20 minutes in a 375 degree oven…or until it is soft.
Cook lentils in boiling water (15 to 25 minutes).
Cook brown rice.
Throw carrots, onions, garlic, cooked eggplant and rice in a food processor and process together.
After the lentils are cooked, add the processed veggies and rice in, smash together with your hands or with a potato masher. Note: try not to smash all of the lentils.
Add corn (optional), oats, flour, and seasonings.
Make “burger” patties.
Cover in corn meal.
Cook in a little bit of oil until the outside is crunchy.
Place in a whole wheat bun and add your favorite fix ins.
Dinner, Lunch Ideas, Recipes
brown rice, burgers, carrot, coriander, corn, cumin, eggplant, flour, garlic, lentil, nutmeg, oats, onions, pepper, salt, vegan