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Summery Black Lentil ~ Wild Rice with Curry Dressing

1 cup Black Beluga Lentils Bay Leaf/Carrot/Garlic* 1 Cup Wild Rice Beets Spirilized 1 Japanese Sweet Potato Carrots quartered Creamy Basil V Cheese by The Cultured Kitchen DRESSING:  1/4 Cup EVOO, 1 clove garlic, Ginger grated, 1/2 Lemon, 2 tsp. Curry Powder,  Sea Salt.  Mix together and let merry while you cook.   Adjust flavors as necessary. LENTILS Bring 3 …

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Beautifying Buddha Bowl

1 Package of Tempeh 1 small package Fresh Hummus 1 cup Frozen Peas Bok Choy Carrots Broccoli Garlic Mirin Smoked Shoyu Sauce Lemon infused Chive EVOO Lemons, Chives diced, garlic and ginger diced Quinoa TEMPEH: Marinate the Tempeh for at least 30 minutes in the bbq sauce.  Sauté the tempeh in a little Sesame Oil, garlic, brown on both sides, …

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12 Reasons to Love Quinoa

12 Reasons to Love Quinoa   A staple of the ancient Incas who revered it as sacred, quinoa (pronounced KEEN-wah) is not a true grain, but a seed.  Surprisingly, it is related to spinach and Swiss chard.  If you’re not already enjoying this delicious superfood, here are 12 reasons to start:   Unlike most grains quinoa is a complete protein. …

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Ayurvedic Detox Mung Bean Dahl Bowl and Ayurvedic teachings

1 Cups Mung Beans * Soak for at least 2~ 4 hours Water Garlic Salt Base* Coconut Oil,  1 tbs. of Mustard Seed, Coriander Seed, Cumin, heat lightly in skillet turning until fragrant and lightly browned, Turmeric, Ginger Root Grated, 3 cloves Garlic minced.  Mix all spices into the coconut oil. Garnish* Fresh Herbs:  Thyme, Sage, Parsley, Chives minced finely …

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Heavenly Hummus Bowl

HUMMUS 2 cups Jovial Organic jarred Chickpeas reserve 1/2 the liquid 4 Cloves garlic chopped 1 Lemon juiced 1 tbs. browned Cumin Seed 2 tbs. EVOO Salt Garnish ~ Smoked Paprika, EVOO, Chickpeas sautéd, Marash Red Pepper, and Urfa Black Pepper Blend all ingredients, adding the reserved chickpea liquid until smooth, you can also use water if needed for desired …

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Magic Black Rice/Lentil Buddha Bowl

LENTIL SALAD 2 cups Dark Green Lentils Bay Leaf Salt 4 cups water   Wash and rinse the lentils, add to boiling water, add the bay leaf, simmer for approximately 20 ~ 25 minutes, you may need to add more water as it reduces, keep checking for doneness you do not want mushy lentils!  Add salt.  Remove the bay leave …

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Winter Minestrone Soup

Always Organic 2 Cans White Beans 1 Can Kidney Beans EVOO 1 Jar Whole Peeled Tomatoes, chopped 1 Large Onion diced 6 Carrots peeled diced 1 Red Bell Pepper  diced 8 Fingerling Potatoes finely chopped 1/2 head Dino Kale, finely diced 8 cloves garlic finely diced 6 to 8 cups Veggie Broth Spices:  1 Tsp each of Oregano, Basil, Herbs …

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Raspberry Açai Dreams Forever

1 Package Frozen Açai 2 Cups Homemade Almond Milk 2 Scoops Moonjuice Protein Powder 1 Frozen Banana 2 pintes Raspberries 1 Pint Blueberries Blend all the above and layer your bowl with beauty, hemp seeds, figs were season from my tree, and the raspberries as well.  Eat seasonal as much as possible, Açai is one of my favorite meals for …

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Basil Pesto Kelp Noodles

1 Package Kelp Noodles 1 Jar Organic Vegan Pesto 1/2 Red Bell Pepper diced Black Olives chopped Fresh Thyme, sage, parsley, minced Sister River Foods Parma Combine and let the flavors merry, and top with parma. I love this dish for a light lunch. Nourishing and filling and gluten-free, whole foods. Vegan food is so yummy and healthy you will …