Author: anonymous

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Bok Choy Chinese Noodle Bowls

Bok Choy Chinese Noodle Bowls

Let me assure you, this quick Chinese recipe really is super-easy, and it needs only a few ingredients that are totally fine to keep in your refrigerator for a long time
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Ingredients
  

  • 1 1/2 pounds bok choy bottom 1 inches cut off and discarded
  • 8 ounces whole wheat linguini or lo mien noodles
  • 1 tablespoon salt
  • 1 tablespoon oil
  • 1/2 teaspoon Chinese Five-spice powder
  • 1 tablespoon minced ginger
  • 1 tablespoon Chili garlic paste
  • 1 tablespoon Better than bouillon roasted garlic base mixed with 2 cups boiling water (use Better than bouillon chicken or other stock in a pinch)
  • 1 cup carrots match sticks
  • 1/2 cup sliced mushrooms or 1- 7 ounce can mushroom pieces coarsely chopped
  • 16 ounce package of ready to eat baked tofu cut into 1-inch dice
  • pepper and soy sauce to season

Instructions
 

  • Fill a stockpot with 5 quarts of water and bring it to a boil.
  • Slice the leaves off from the bok choy stalks. Stack the leaves and slice them into strips. Slice the stalks into pieces about 1/4 inch thick.
  • Add linguini to the boiling water, along with the salt.
  • When linguini is just about al dente, add the bok choy to the salted water, and let it cook along with the pasta, for another 2 to 3 minutes.
  • Reserve about 1 cup of the cooking water, and drain the pasta and bok choy into a colander.
  • In a saute pan, heat the oil, and add the Chinese Five-spice powder, ginger, and chili paste, and stir for about 30 seconds until fragrant.
  • Add the garlic base and water mixture, and stir to combine everything.
  • Let the mixture come to a boil, and then reduce the heat to medium low and simmer for about 5 minutes to thicken.
  • Add the tofu and let it absorb the liquid for 2 minutes.
  • Add the carrots, mushrooms, and linguini/bok choy mixture.
  • Stir to combine and loosen the noodles.
  • If desired, add the tofu and stir to combine.
  • Reduce the heat to low, and add any extra pasta water if the noodles need more sauce.
  • Taste and season with pepper and soy sauce.
  • Serve immediately
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How to Make a Perfect Green Smoothie

How to Make a Perfect Green Smoothie

This blended drink of fresh fruits and dark leafy greens gives you energy and fast healthy meal and that can transform our bodies from the inside out.
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Prep Time 10 minutes
Course Drinks
Cuisine American

Equipment

  • Blender

Instructions
 

Follow the 60/40 formula.

  • When you’re making your first few green smoothies, don’t just throw things in the blender. Chances are, it’ll taste nasty if you wing it right out of the gate. To save you a few smoothie-fails, bust out those measuring cups and follow this simple formula: 60% fruits to 40% leafy greens.

Blend in stages to avoid leafy chunks.

  • Chewing your green smoothie is no fun!  To get a “smooth” green smoothie experience, blend up your leafy greens and liquid-base first. Then add your remaining fruits and blend again.

Ditch the ice and freeze some fruits.

  • Want your green smoothie to be extra chilly? Freeze your favorite fruits like ripe bananas (peel first), grapes, pineapple or berries. This is also a great way to not waste ripe fruits (like those brown bananas on your counter). You can also freeze your leafy greens in a freezer-safe bag. Just make sure to add your frozen greens straight to the blender (don’t defrost these fragile lil’ guys).

Use raw natural sweeteners.

  • Add naturally sweet fruits to any smoothie that tastes bitter or a bit too “green.” By sticking with naturally sweet fruits like bananas, mango, apples, pears or pitted dates, we avoid artificial sweeteners and processed sugars.

Make smoothies ahead for the perfect fast food.

  • We know life can get crazy busy— especially in the morning. That’s why we think green smoothies are the healthiest fast food for people who are constantly on the go.
    You can blend your green smoothie the night before and store it in your fridge (up to 2 days). Use an airtight lid to limit oxidation and keep it as fresh as possible. When ready to drink, give it a good shake before you open.

Notes

If you follow these five green smoothie tips, we pinky promise your green smoothies will be love at first sip!  Now, here’s a favorite recipe we make for friends and family who’ve never tried a green smoothie before…
Keyword Smoothie
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Juice Cleanse Recipes

Healthy Juice Cleanse Recipes

Healthy Juice Cleanse Recipes to give you energy, vitality, and health.
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Prep Time 20 minutes
Course Drinks
Cuisine American
Servings 4

Equipment

  • Electric Juicer

Ingredients
  

Drink Your Greens:

  • 2 cups Baby Spinach Leaves or 4-6 leaves of kale
  • 6 Celery
  • 2 large Cucumber
  • 1/2 Lemon
  • 2 medium Apples
  • 1-2 inch Ginger
  • 1/4 - 1/2 cup Parsley Leaves

The Detoxifier:

  • 2-3 med-lg Beets
  • 6 Carrots
  • 2 medium Apples
  • 1/2 Lemon
  • 1-2 inch Ginger

The Vision:

  • 8 large Carrots
  • 2-3 Navel Oranges
  • 1-2 inch Ginger
  • 1 inch Turmeric optional

Sweet Carrot:

  • 10 large Carrots
  • 2 medium Apples
  • 1/4 cup Parsley optional

Instructions
 

  • Wash, prep, and chop produce.
  • Add produce to juicer one at a time.
  • Serve cold over ice. May store in tightly sealed jars or glasses in the refrigerator for 7-10 days. Shake or stir well before drinking.

Notes

I hope you love these healthy juice cleanse recipes! Leave a comment below to let me know your favorite juice recipe!
Keyword juicing
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Simple Kale Salad

Simple Kale Salad

A quick go to salad when you need a green fix…
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Pin Recipe

Course Salad
Cuisine Vegan

Servings 4

Ingredients

  

  • 2 bunches kale medium
  • 1/2 tsp salt to taste
  • 1/2 tsp pepper to taste
  • 1/2 lemon juice
  • 1 avocado smashed
  • 1 onion diced fine
  • 1 carrot shredded
  • 1 tsp garlic granules
  • 1/4 cup walnuts chopped
  • 1/4 cup raisins
  • 1/4 cup craisins

Instructions

 

  • Combine in a bowl the kale, salt, pepper, and lemon juice.
  • Massage the kale until it breaks down and is soft.
  • Massage in the smashed avocado.
  • Mix in the remaining ingredients and serve.

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Mexican-Style Brown Rice with Avocado

Mexican-Style Brown Rice with Avocado

Really nice substitute based for a Chipotle salad.
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Prep Time 10 minutes
Cook Time 40 minutes
Course Salad
Cuisine Mexican
Servings 4

Ingredients
  

  • 1 tablespoon olive oil
  • 1/2 medium onions diced
  • 1 1/2 whole red bell pepper chopped
  • 4 cloves garlic chopped
  • 1 tbsp tomato paste
  • 1.5 cup brown rice
  • 3 cup broth I used vegetable
  • 1 medium tomato chopped
  • 1 cup frozen corn kernels
  • 1 can black beans rinsed and drained
  • 1 tbsp. cilantro chopped
  • 1/2 tsp cumin
  • 1/2 tsp thyme
  • 1/4 – 1/2 tsp cyan pepper
  • 2 whole avocado diced
  • 4 cups lettuce shredded
  • salsa as much as you like as topping

Instructions
 

  • Heat oil in frying pan on medium heat. Add onion and bell pepper, sauté for 3-4 minutes or until soft. Add garlic and sauté for 1 minute. Add rice and combine with other ingredients.
  • Add broth, corn, beans, herbs, spices, tomato and tomato paste; mix well. Bring to a boil, then lower the heat to medium low. Cover and let cook until most of the liquid is gone and the rice is done. Turn off the heat and let sit until all of the liquid is gone.
  • Divide into servings, top with lettuce, avocado and salsa.
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Wheat Flatbread

Wheat Flatbread

Chewy, homemade flatbread makes any meal seem special. Use in place of pitas, bread, or crackers!
Print Recipe
Prep Time 1 hour 30 minutes
Cook Time 3 minutes
Total Time 1 hour 33 minutes
Course Side
Cuisine Vegan
Servings 6 loaves

Ingredients
  

  • 2 cups white whole wheat flour
  • 1 cup all-purpose flour
  • 1 1/4 cups warm water
  • 2 1/4 teaspoons active dry yeast
  • 1/2 teaspoon sugar
  • 1 teaspoon salt

Instructions
 

  • In a bowl or glass measuring cup, combine the warm water and sugar, stir to dissolve. Then sprinkle the yeast over the top and let that foam up for 5-6 minutes.
  • In a large bowl, combine the flours and salt. Pour the yeasty water mixture in with the flour mixture and stir until dough ball forms. Knead for 3-4 minutes. Place in a lightly oiled bowl, cover, and allow to rise for an hour.
  • Punch the dough down and divide it into 6-7 small balls. On a floured surface, roll the balls until they are flat and about 1/4 inch thick or a little less. You don't have to flatten them into tortillas, but you don't want them too thick or they won't cook all the way through.
  • Cook in a hot (medium/high heat) skillet with a little oil for 3-4 minutes on each side. They may puff a little as you cook them and that's OK! That's how those more pronounced brown spots are formed.
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VEGAN STEW PEAS – INSTANT POT

VEGAN STEW PEAS - INSTANT POT

This hearty Instant Pot Jamaican Stew Peas recipe is the perfect taste of the Island, with delicious Kidney Peas cooked in coconut milk, thyme, allspice and topped with dumplings.
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Course Side
Cuisine Vegan

Ingredients
  

Stew

  • 3 to 4 cans kidney beans 15 ounce cans drained and rinsed
  • 3 cups vegetable broth
  • 1 15oz can coconut milk
  • 1 small onion chopped
  • 2 green onions chopped
  • 3 cloves garlic minced
  • 1/2 teaspoon fresh ginger grated
  • 2 medium carrots cubed
  • 2 teaspoon thyme dried or two sprigs fresh
  • 1 Scotch Bonnet pepper or 1cayenne pepper
  • 1/2 teaspoon allspice
  • 1 1/2- 2 teaspoons salt

Dumplings

  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/2 cup of water

Instructions
 

  • Place vegetable broth and beans in Instant Pot, add coconut milk, onion, green onions, garlic, ginger, carrot, thyme, Scotch bonnet pepper, allspice, and salt
  • Make dough for dumplings by placing flour & salt in a medium bowl and whisk together. Add water, first stirring with a spoon until dough comes together, then use hands to knead, adding more flour as needed so the dough is not sticky. Knead around a couple minutes. Pinch off about 2 Tbsp. pieces of dough at a time and roll in palm of both hands, making the ends thin to create what is called in Jamaica spinner dumplings. Drop onto stew.
  • Place the lid on the Instant Pot and set the knob to sealing. Set Instant Pot to Manual mode, HP for 20 minutes.
  • After finish pressure cooking, allow the Instant Pot to natural release for 10 minutes. Then Quick Release, turn the knob to Venting. Be Careful.
  • Remove lid stir and serve over rice.

Notes

Serve with rice, cabbage or tomatoes with salt and pepper.
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Honey and Bunny Cabbage Salad (No Mayo Coleslaw)

Honey and Bunny Cabbage Salad (No Mayo Coleslaw)

Vinegar based coleslaw is an excellent no mayo coleslaw recipe for those who love coleslaw but don't love or trying to avoid mayonnaise. It's an easy combination of cabbage, carrots and onion mixed with a vinegar dressing.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Main Dish, Side
Cuisine Vegan
Servings 12 cups

Ingredients
  

Ingredients

  • 1 head green cabbage finely shredded
  • 1/4 head head of purple cabbage finely shredded
  • 1 large carrot grated
  • 1 medium yellow or red onion finely sliced
  • 6 mini sweet peppers finely sliced
  • 2 large kale leafs optional

Dressing

  • 1/3 cup apple cider vinegar
  • 2 tbsp. plum or favored rice vinegar
  • 1.5 tbsp. olive oil
  • 1 tbsp. honey or maple syrup (or more depending on sweetness)
  • 1/2 tbsp. Dijon mustard
  • 1 tsp celery seed or celery salt
  • 1/4 tsp cayenne pepper powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions
 

  • Add the shredded green cabbage, carrot, peppers, and onion to a large bowl.
  • In a smaller bowl, whisk together the apple cider and plum vinegar, Dijon mustard, honey, olive oil, celery salt, cayenne, salt and pepper to create the dressing. Taste the dressing and decide if you'd like to add more honey or salt and or pepper.
  • Add the dressing to the salad and gently toss.
  • Serve and enjoy!

Notes

Calories: 62kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 74mg | Potassium: 156mg | Fiber: 2g | Sugar: 4g | Vitamin A: 925IU | Vitamin C: 28.3mg | Calcium: 36mg | Iron: 0.5mg
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Tomato Sauce From Scratch

Tomato Sauce From Scratch

This is a hearty and tasty sauce that goes well with pasta or for making pizza. My spin on the tradiational spaghetti sauce.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Cuisine Italian
Servings 3 Quarts

Ingredients
  

  • 1 medium to large onion diced
  • 2 medium carrots chopped
  • 2 stalks celery chopped
  • 4 cloves garlicminced
  • 1 red bell pepper finely chopped
  • 1 28oz can crushed tomatoes
  • 2 28oz cans diced tomatoes
  • 1 tablespoon of oil for sauté
  • 1/4 cup tomato paste used small can
  • 1 tbsp. basil
  • 1 tbsp. Italian seasoning heaping
  • 1/2 tsp. crushed red peppers
  • 1 tsp. garlic granules
  • 1 tsp. onion granules
  • 1 tsp. celery salt
  • 1/8 cup maple syrup
  • 1 tsp. salt taste before adding...

Instructions
 

  • Heat oil in a large pot or Dutch oven
  • Add onions pepper carrots celery and garlic and sauté until tender
  • Add herbs, spices and maple syrup then sauté for a minute or two
  • Pour in the tomatoes and add salt and pepper
  • Simmer on medium for 1 hour
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Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

This Mediterranean Chickpea Salad is healthy, hearty, and made with only 10 ingredients! A perfect side or main, it’s packed with fiber and plant protein.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Side
Cuisine Vegan
Servings 5 Servings

Ingredients
  

  • 4 cups Chickpeas or two cans
  • 1 cup Fresh Tomatoes diced
  • 1 large Cucumber diced (about 2 cups)
  • 1 Red Bell Pepper diced
  • ½ medium Red Onion diced
  • ½ cup Kalamata Olives cut in half
  • ½ cup packed Parsley finely chopped
  • 2 tbsp Fresh Mint finely chopped
  • Juice of 1 Lemon
  • ¼ tsp Lemon Zest
  • 1 tbsp Tahini or High-Quality Extra Virgin Olive Oil
  • 1 tsp Salt
  • Black Pepper to taste

Instructions
 

  • First, rinse and prep all of the Produce. If you are using Canned Beans, make sure you drain and rinse them well.
  • Add the Lemon, Lemon Zest, Salt, and Tahini or Olive Oil into the bottom of a large bowl. Whisk the mixture together until everything is well-incorporated.
  • Add all of the remaining salad ingredients to the bowl, and mix well. This Salad can be served immediately but is best if you let it sit for 4 hours, preferably overnight. This gives the flavors a chance to mix together!
  • Refrigerate leftovers in an airtight container for up to 6 days.

Notes

Nice over hot rice in the winter time...
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