Beyond The Guac

😋

This healthy cabbage stew recipe is perfectly balanced. A hearty version of unstuffed cabbage roll soup made without meat, incredibly delicious!
Check recipe in first comment....

Roasted Potatoes in Lemon Parsley Sauce 🌿🍃

Ingredients:

6 medium potatoes, peeled
Oil, salt and pepper for roasting

1 tbsp oil
1/4 cup onion (very finely chopped)
3/4 cup white wine (or broth)
1/2 tsp dried tarragon
1 tsp dried parsley
1/4 to 1/2 tsp kosher salt (start with 1/4)
1/4 tsp pepper
1/4 tsp garlic powder
1 to 2 tbsp vegan butter
Juice of 1 lemon
3 tbsp fresh parsley finely chopped

Instructions:
Preheat oven to 375 degrees F (on convect/fan setting). Cut potatoes into 3-4 chunks depending on size. Try to have the chunks relatively similar sizes. Place potatoes into large microwave safe bowl, fill with water, mostly covering potatoes. Microwave 10 min, carefully (or skip microwave & boil potato chunks for 6 min, they will still be quite hard). You may need to do two batches depending how large your bowl is. Remove potatoes from water carefully, place into large baking pan. Drizzle liberally with oil (used around 1/4 cup oil) coating all surfaces of potatoes. Sprinkle very generously with salt, pepper to taste. Bake for 25 min, toss carefully, bake another 25 min, toss, check for doneness. You may need to bake another 10-2 min. Once cooked, transfer potatoes to serving bowl. Add wine to baking dish and stir around to collect some potato flavor, then pour into a saucepan. Add onions, spices and oil. Simmer gently until wine reduces by 2/3. Stir in lemon juice, butter, cook another 2 min. Spoon over roasted potatoes. Top with fresh parsley. 🌿🍃

Enjoy☺

🌱15-Minute Lentil Veggie Curry (oil-free option)🌱

Ingredients:
2/3 cup dried green, brown, or French lentils
2 tablespoons olive oil (or veggie broth)
1 small yellow onion, diced (about 1 cup)
4 garlic cloves, minced
1-inch piece ginger, grated
1 tablespoon curry powder
2 teaspoons garam masala
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon sweet paprika
½ teaspoon turmeric
1 14-ounce can coconut milk
1 cup vegetable broth plus more as needed
½ cup tomato puree or strained tomatoes (tomato passata)
¾ pound sweet potato (about 2 small), peeled, cut into 1-inch pieces
2 packed cups baby spinach
Fresh lime juice to taste
Salt to taste
¼ cup chopped cilantro, for garnish

Instructions:

1. In a small saucepan, combine the lentils with 2 ½ cups water. Bring to a simmer and cook for about 10 minutes, or until the lentils are al dente. Drain.
2.Meanwhile, in a small bowl, combine the curry powder, garam masala, cumin, coriander, paprika, and turmeric.
3. Meanwhile, in a small bowl, combine the curry powder, garam masala, cumin, coriander, paprika, and turmeric.lucent. Add the garlic, ginger, and mixed spices. Cook for one minute more, stirring constantly.
4. Add the coconut milk, vegetable broth, tomato puree, and sweet potato and stir to combine. Reduce the heat to a simmer and cook for about 10 minutes, or until the sweet potato is just fork tender. Add more broth as needed.
5. Stir in the cooked lentils, and spinach and cook until warmed through. Add lime juice and salt to taste. Garnish with cilantro.

Enjoy☺

Salt & Vinegar Roast Hasselback Potatoes! 🥔 Crispy crunchy ridges and fluffy interior🤩

Ingredients :
1.5 kg(3lbs)potatoes, peeled.
2 cups white vinegar
2 cups water.
Olive oil (or) 50gm vegan butter.
1/4 cup roasted onion flavor olive oil.
5 springs thyme.
1/4 tsp salt & pepper you can make your own onion
Infused evoo (or) improvise with plain olive oil + onion powder.

Instructions:
1. Slice the potatoes into even sized rounds about 1-2cm thick. Try to keep the width similar to prevent and burning whilst they are baking.
2. Place the potatoes in a pot and add the 1/4 tsp salt, vinegar and water. Let the potatoes sit in the vinegared water for 1hour. After an hour, place the pot on the stove and cook the potatoes in the vinegar water for 10-12 min until the potatoes have just started to soften and are cooked
3. Once the potatoes are cooked, drain the water and allow the potatoes to cool slightly until they're able to be handled and hasselbacked
4. Preheat the oven to 200°c (400°F) while you prepare the potatoes
5. To hasselback tge potatoes, place the potatoes with tge flat side down on a board and make even about 10-15 cuts per potatoes
Ensure each cut goes at least halfway through the potato so you get a lot of crispy edged exposure. However, don't cut all the way through as you want the slices to all stay together on the potato
5. To hasselback tge potatoes, place the potatoes with the flat side down on a board and make even about 10-15 cuts per potatoester has melted. Rub the hasselback side of the potato into the oil so that cuts are facing up and each potato is touching the tray but with enough space in between so they are not sitting on top of each other
7. Cook for 25-30 minutes, after this time, the bottoms should be golden brown. Flip and cook for further 10-15 minutes so that all sides are golden brown

Enjoy 😊

Make time for you ❤️ Because you deserve to feel your best.⁠⁠!

Potatoes, Cherry Tomatoes & Chickpea🤭

Avocado, Tomato & Mozzarella Salad🥑🍅🥗

Ingredients:
Cherry tomatoes, halved
Mozzarella balls (or your fave dairy-free alternative)
Avocado, diced
Fresh basil, sliced thin
1/2 cup balsamic vinegar (you can add 1 Tbsp of coconut sugar to this too if you like it sweeter)
Salt & pepper, to taste

Instructions:
1. Bring your balsamic vinegar (& sweetener if using) to a boil in pot on the stove over medium high heat. Let it simmer for 8-10 minutes or until it’s slightly thickened. Let it cool completely.
2. Then add your tomatoes, mozzarella, avocado & fresh basil to bowl & toss with your balsamic “dressing”.
3. Sprinkle it with salt & pepper to taste & serve immediately.

Enjoy😊

Potato and Veggie Soup 😍 Rich, comforting, and super hearty!🧡
⁣
Ingredients:
​serves 6⁣
boil:⁣
5 cloves garlic, minced⁣
1/2 onion, finely chopped⁣
4 medium carrots, cut into half moons⁣
4 celery stalks, finely chopped⁣
1 russet potato, cubed⁣
1 Yukon gold potato, cubed⁣
1/2 cauliflower head, cut into bite sized pieces⁣
4 cups vegetable broth⁣
1 tsp ginger powder⁣
Salt and pepper to taste, ~1 tsp each⁣
⁣
blend:⁣
2 1/2 ladles of soup, ~2 1/2 cups⁣
1/2 cup cashews⁣
1 cup vegetable broth⁣
1/3 cup nutrition yeast⁣
Salt to taste, ~1 tsp ⁣
2 tsp apple cider vinegar⁣
⁣
toppings:⁣
Fresh basil⁣
Crunchy chickpeas⁣
⁣
In a large soup pot saute onion and garlic on medium heat until fragrant ~5 minutes. Add carrots, celery, and ginger powder stirring frequently for 5 minutes. Add potato, cauliflower, vegetable stock, salt and pepper. Bring to a boil and reduce to simmer. Cover and cook until vegetables are fork tender ~20-25 minutes. ⁣
⁣
Into a high speed blender ladel out 2-3 cups of the soup being sure to get a little bit of everything! Add cashews, 1 cup vegetable broth, 1/3 cup nutritional yeast, salt, and apple cider vinegar. Blend until super smooth and a creamy liquid forms. Transfer back to the soup pot and stir to combine. Taste test and add more salt pepper, or vinegar if you feel like it needs it.

Enjoy😊

Creamy Sun-Dried Tomato Pasta w/ Broccoli🍅🥦

Top TEN Summer Fruits and Vegetables - Day 10

Blueberries

Low in calories, blueberries are packed with nutrients and taste amazing!

Some research even suggests that may help keep your memory sharp.

Plant your blueberries in early spring. Mix some peat moss into your planting hole to keep the soil loose and well-draining. Space your blueberry plants about 4-5 feet apart. Incorporating rich organic matter into the soil or as a top dress is ideal.

Blueberries prefer acidic soils.

Eat blueberries:
- Plain, by the handful
- As a light dessert
- In baked desserts
- For breakfast: in bread or yogurt
- In smoothies

LOVE those BLUEBERRIES!

“We know that food is a medicine, perhaps the most powerful drug on the planet with the power to cause or cure most disease.”
– Dr Mark Hyman

Top TEN Summer Fruits and Vegetables - Day 9

Watermelon

Watermelon is a delicious and refreshing as well as good for you.

Watermelon helps to hydrate you, is low in calories and is chock-full of vitamins and minerals.

Some studies show that watermelon may relieve muscle soreness and promote health skin and hair.

If you're going to try growing watermelon yourself, keep in mind they love warm weather, lots of room, and they need a relatively long growing season - about 80 days.

LOVE those WATERMELONS!

Did you know ❓

Pomegranate is great for your skin and to get back your natural glow, but it may also help in weight loss.

According to Delhi-based Weight Management Expert, Dr. Gargi Sharma, “Pomegranates are rich in antioxidants, polyphenols and conjugated linolenic acid - all of which help you burn fat and boost your metabolism. Pomegranate juice also helps in suppressing your appetite.”

Top TEN Summer Fruits and Vegetables - Day 8

PEAS

Botanically, pea pods are fruit, since they contain seeds and develop from the o***y of a (pea) flower.

Whatever...

We LOVE them!

Peas are quite nutritious and contain a fair amount of fiber and antioxidants.

Peas are high in complex carbs called starches, they are considered a starchy vegetable along with potatoes, corn and squash.

Peas are easy to grow - after planting, peas need very little attention other than watering and harvesting.

LOVE those PEAS!

QUINOA KALE TABBOULEH SALAD! 🥬🍅🥗

Top TEN Summer Fruits and Vegetables - Day 7

PEACHES

The peach is a member of the rose family, cousin to apricots, cherries, plums, and almonds.

Peaches are a great fruit to just grab and eat. Wash peaches thoroughly and rub them with a paper towel to remove the fuzz.

Be careful, sliced or chopped peaches will discolor quickly - toss them with lemon juice to keep them from turning brown.

Peaches are rich in many vitamins, minerals, and beneficial plant compounds.

Peaches can be eaten raw, baked, grilled, broiled, or sautéed and are easily incorporated into warm or cold dishes alike.

Peaches continue to ripen after they’re picked, so if your peaches are too firm, try setting them on the countertop in a for one to three days.

Ripe peaches last about one week at room temperature. If you don’t plan to eat them within a week or so, store them in the fridge to keep them fresh.

LOVE those PEACHES!

🌱Quick Pantry Chickpea Curry🌱

Recipe:

✅Roast 1 medium sweet potato at 425F until fork tender. Or use leftover cooked sweet potato.
✅Add to medium saucepan: 1/2 cup unsweetened plant milk (soy, almond, or use coconut milk for thicker curry), 2 tbsp Thai red curry paste, 1 cup vegetable broth, 2 tbsp peanut butter. Whisk well to incorporate all ingredients while heating. Bring to a boil before reducing heat to a simmer.
✅Add 1 tbsp tamari, and 1/2 cup mashed baked sweet potato. Whisk to incorporate sweet potato while simmering. Once sweet potato is mostly incorporated, simmer covered about 5 minutes.
✅Transfer to a blender and blend on high until smooth. Return to stove and add juice of 1 small lime, and 1-15oz can garbanzos. Heat on low until warmed through. Season with salt and fresh lime juice to taste.

Enjoy😊

Top TEN Summer Fruits and Vegetables - Day 6

CORN

Corn is one of the world’s most popular cereal grains.

Whole-grain corn is as healthy as any cereal grain, as it’s rich in fiber and many vitamins, minerals, and antioxidants.

Corn is typically yellow but comes in a variety of other colors, such as red, orange, purple, blue, white, and black.

If you have lots of garden space, you may want to try growing some corn. If you want corn only for fresh eating, plant a minimum of 10 to 15 plants.

Harvest when tassels begin to turn brown and cobs start to swell. Kernels should be full and milky.

Pull ears downward and twist to take off stalk.

Sweet corn varieties begin to lose their sweetness soon after harvesting, so use them as soon as possible.

Prepare for eating or preserving immediately after picking.
LOVE that CORN!

Top TEN Summer Fruits and Vegetables - Day 5

Green Beans

Green beans are a warm weather vegetable and are planted after the last spring frost.
Beans are incredibly easy to grow and you can grow lots of beans in a small space.

Don’t be in a rush to sow bean seeds in the spring because planting too early when the soil is still cold and wet can lead to rot.

Green beans are picked young and tender before the seeds inside have fully developed. Most varieties have been bred to have string less pods, but many gardeners love the flavor and texture of the old-fashioned "string" types.

Consistent moisture results in the best harvest, so water your beans weekly if there has been no rain.

LOVE those Green Beans!

Top TEN Summer Fruits and Vegetables - Day 4

Strawberries

Fresh summer strawberries are one of the most popular, refreshing, and nutritious fruits out there.

Strawberries are super-sweet and incredibly delicious in desserts or on top of ice cream.

Plant strawberries in containers, raised beds, the garden, or incorporate them into edible landscaping.

No matter where you plant them, you'll enjoy sweet and juicy, sun-ripened berries that are great for fresh eating, jams and jellies, and more.

LOVE those Strawberries!

Top TEN Summer Fruits and Vegetables - Day 3

Summer Squash

Plain green zucchini and yellow squash can be found almost year-round in the grocery store. But once summer is here, you can find and even greater variety of squash in all shapes, sizes, and shades of yellow and green.

Green Zucchini
Yellow Zucchini
Romanesco Zucchini
Yellow Squash
Pattypan
Eight Ball Zucchini

There are plenty to choose from and they're all easy to grow and delicious!
What's your favorite?
LOVE those Summer Squash!

Top TEN Summer Fruits and Vegetables - Day 2

Cucumbers

Cucumber’s high water content makes it a refreshing addition to summer menus.

Although made up mostly of water, the cucumber is a great source of vitamin C and silica, which is important for connective tissue health and also does wonders for the skin.

In addition, the skin of the cucumber is a great source of fiber, potassium and magnesium.

Cucumbers are an easy vegetable to grow that loves sun and water, and they grow quickly as long as they get consistent watering and warmth.

Most varieties will grow in any amount of space thanks to the plant's ability to climb.

Enjoy cucumbers added raw to salads, sandwiches, soups or dips and are delicious when paired with chives, dill, mint and salt and vinegar.

LOVE those Cucumbers!

✨ Creamy Chocolate Zoats ✨

INGREDIENTS:
• 1/3 cup rolled oats
• 1/2 medium zucchini
• 1 cup milk (I used soy)
• 1 tsp ground flax
• 1 scoop chocolate protein powder (can potentially sub 1 tbsp coco powder with a dash of honey for the chocolate flavor)
• Toppings: fruit, nut butter, nuts and seeds of choice (I used frozen blueberries, almond butter and h**p seeds!)
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Instructions:
1️⃣ Grate the zucchini by hand OR pulse quickly in a blender until broken down into small pieces (leave some texture).
2️⃣ In a small pot, add the oats, zucchini, milk and flax. Bring to the boil then simmer until thick and creamy, stirring regularly.
3️⃣ Transfer to a bowl. Stir in the protein powder and add your toppings!

Enjoy 😊

Top TEN Summer Fruits and Vegetables - Day 1

Arugula

Arugula is a peppery, distinctive-tasting green that originated in the Mediterranean region. It's also known as rucola, salad rocket, and Italian cress.

A fixture in any great salad, arugula is an excellent source of folate and vitamin C as well as a good source of calcium.

Larger leaf varieties can have a peppery, almost spicy taste so choose your arugula accordingly!
Arugula is a cousin of radish, kale, and cabbage.

Arugula is typically best served in a salad with olives, hard-boiled eggs, onions and salty cheeses and is most flavorful when paired with lemon juice or vinaigrettes with a strong acid content, such as aged red wine.

Have a problem with bloating? Here are foods you can eat.👍

🤩Veggie Pizza🍕

Ingredients⠀
1 gluten free pizza crust ⠀
1 head of cauliflower, chopped into small florets⠀
2 tbsp olive oil⠀
1/4 tsp salt⠀
2 tbsp cornstarch⠀
2 tbsp vegan butter⠀⠀
3 cups vegan mozzarella⠀
1 small avocado, sliced ⠀
⠀
Vegan ranch⠀
3/4 cup plain vegan yogurt⠀
3 tbsp plain nondairy milk⠀
1 tbsp fresh parsley⠀
1 tbsp fresh dill⠀
1/2 tsp fine sea salt⠀
1/2 tsp onion powder⠀
1/2 tsp garlic powder⠀
1/2 tsp agave syrup⠀
1/4 tsp pepper⠀
⠀
Instructions⠀
Preheat oven to 400 F.⠀
Prepare pizza crust according to package directions. Make sure to bake the crust before adding toppings. ⠀
Toss cauliflower florets in olive oil, salt and cornstarch. Spread evenly on a baking sheet and roast for 20-25 minutes, until tender and golden brown. ⠀
In a small saucepan, heat buffalo sauce and vegan butter over medium-low and whisk until well combined. Remove from heat and reserve about 1/4 cup in a separate bowl. Pour the rest over the baked cauliflower and toss to combine. ⠀
Spread remaining 1/4 cup of buffalo sauce over pizza crust in a thin layer. Top with vegan cheese and buffalo cauliflower. ⠀
Bake for about 10 minutes, or until cheese is melted. ⠀
Meanwhile, whisk together all ingredients for vegan ranch. ⠀
Remove pizza from oven and let cool slightly. Top with avocado slices and a drizzle of vegan ranch. Slice into desired size.

Enjoy😊

🤩VEGAN STUFFED PASTA SHELLS🤩

Ingredients:
1 box jumbo pasta shells, cooked according to package instructions
½ cup TVP rehydrated with ⅓ cup water (or sub 1 cup veggie crumbles, crumbled tofu or 2 cup chopped mushrooms)
1 medium onion, chopped
2 celery stalks, chopped
1 large carrot, chopped
1 small red bell pepper, chopped
2 cloves garlic, chopped
1 jar pasta sauce, I used garlic and basil marinara
½ cup vegan shredded mozzarella
2 healing tbsp tomato paste
2 tbsp vegan butter
1 cup veg broth
2 tbsp coconut cream (optional)
Herbs and spices: 1 tsp each dried oregano, dried rosemary, dried basil, onion powder and garlic powder and ½ tsp cayenne (optional)
1 tsp sea salt
Scallions and herbs for topping

Instructions:
Preheat oven to 450°F.
In a pot melt the vegan butter then add the onion and saute 2-3 mins. Add the garlic, carrots, celery and red bell pepper and saute 5 mins.
Add the TVP or veg crumbles and cook until lightly crispy, 2-3 mins then add the tomato paste, veg broth, coconut cream, all the herbs and spices and salt. Cook until veggies are soft and sauce has thickened, ~10 mins. Remove from heat.
Pour the pasta sauce into a casserole dish making sure the bottom is completely covered in sauce. Stuff the pasta shells with the veg TVP mix and lay on top of the pasta sauce. Top with the shredded vegan mozzarella.
Bake for 30 mins, until the mozzarella is nice and melty. Top with scallions and herbs!

Enjoy😊

Quinoa Chickpea Salad with Basil & Olives 🌿 😍w/ avocado, tomatoes and crisp sweet vidalia onions and balsamic vinaigrette 🍃😋

Ingredients:

1 cup uncooked quinoa
1 15 oz. can chickpeas, drained and rinsed
1 tsp avocado oil
1/2 tsp sweet paprika
1/4 tsp garlic powder
1/4 tsp kosher salt
1/3 cup kalamata olives, coarsely chopped
1 pint cherry or grape tomatoes, halved
1/2 medium sweet vidalia onion, thinly sliced
1 avocado, diced
1/4 cup (somewhat packed) fresh basil, thinly sliced
1 tbsp (packed) fresh parsley, thinly sliced
1 tbsp h**p seed hearts
Dressing:
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tsp kosher salt
1 tsp pepper
1 tsp agave nectar
1 tsp dijon mustard

Instructions:
Cook the quinoa according to package directions then set it aside to cool. Cook the chickpeas with the avocado oil, garlic powder and salt for 3 to 4 min over medium heat.

Meanwhile whisk together the dressing ingredients, and add the remaining ingredients to a mixing bowl. Add quinoa and chickpeas to mixing bowl with half the dressing. Add more dressing as desired.

Enjoy😊

Spicy Salmon and Sweet Potato Tacos With Some Guacamole🥑 😋

BLISTERED TOMATO PAN-FRIED GNOCCHI with Fresh Basil, Parm + Chili Olive Oil! 🌶🍝🍃

Ingredients:
2 Tbsp of olive oil
2 Tbsp of butter or garlic ghee
2 packages of refrigerated (good-quality) gnocchi or shelf-stable ones (14 or 18 oz each)
3-4 garlic cloves finely minced
4 cups of fresh cherry tomatoes
1 Tbsp of honey or hot honey
2 Tbsp fresh basil or thyme
2 Tbsp grated parmigiano (the aging process makes it super easy to digest!)
red pepper flakes, to taste
sea salt and pepper, to taste

Instructions:
Warm-up your olive oil in a skillet (medium heat) and add your gnocchi. Make sure they’re separated and not stacked; you may need to do it in two batches. Brown/sear for 3 mins on each side and cover with a lid to create nice steam- this will help them cook faster and soften inside, too. Remove gnocchi and set aside. To the same pan; add your butter or ghee & garlic and stir for 2 mins. Add your cherry tomatoes and allow them to blister & release those juices, I like to muddle them with a wooden spoon. Add your honey, red pepper flakes, and sea salt and pepper, as needed. Bring gnocchi back to the pan and stir. Top with fresh parm and basil right before serving! You could also top it with mozzarella, fontina gruyere, or any other cheese you like. If you go with a softer cheese, place the skillet in the oven on broil for 2-3 mins so it melts completely.

Enjoy 😊