Meatless Mondays August 2012

Rice Pesto Dish

Pesto:

2 cup fresh basil leaves

½ cup extra virgin olive oil

2 T pine nuts or walnuts

1/2+ t sea salt

1-2 garlic cloves

Rice:

2 cups brown rice (can substitute with quinoa)

4 cups water

1 t sea salt

½ t cayenne

½ t turmeric

2 cloves garlic

1, 15oz can Great Northern Beans, rinsed well

4 cups cabbage chopped

4 roma tomatoes chopped

1 cucumber chopped (de-skinned and de-seeded)

¼ cup Pine nuts to sprinkle on bowls

  1. Mix all rice      ingredients and cook 30min or until water is absorbed.
  2. Blend all      Pesto ingredients in Blender or food processor.
  3. Mix rinsed      beans and pesto together
  4. In bowls      layer rice, cabbage, bean pesto mixture and top with romas and pine nuts.  Garnish with basil leaf.

I keep quinoa or brown rice in my fridge at all times for a quick breakfast or lunch (add pine nuts, hemp hearts, avocado, olive oil)

 

Greens Smoothie

2 handfuls of Greens (arugula, kale, chard, spinach, or other)

1 T Lemon juice

1 cup frozen berries

Other fruit  (Apple, Banana)

1 cup Coconut Milk or other non-dairy milk (or water)

1t Tumeric (anti-inflammatory)

1 T Maca Root (hormones, energy)

2 T plant protein powder

Barbado’s molasses for sweetness

  1. Blend until smooth. Enjoy.

This is a morning staple for me.  Start my day with fabulous greens and protein to ensure I get some great nutrition.  Whatever else happens that day, I’m better off.

 

Trail Mix

1 cup Nuts & seeds of Choice (pecans, peanuts, almonds, cashews, brazil, sunflower)

½ cup dried Fruit (raisins, cranberries, blueberries, raspberries)

  1. Disperse nuts and seeds on cookie sheet.  Bake for 5-7min in over on 300 degrees. Stir once during baking
  2. Put in container, add dried fruit, mix.
  3. Use for quick snack, sprinkle on salads or in grains (rice, quinoa)

This has become a staple in my house.  Add a handful to salads or grains and always keep a bag in my purse to avoid hunger during a busy day.

 

Kale Chips

3 bunches kale (curly best)

3 T olive oil

1 T sea salt, pepper and cayenne mixture (to your spicy liking)

  1. Wash and dry kale, rip into chip size pieces (discard cord)
  2. Preheat oven to 325 degrees F
  3. Place parchment paper on cookie sheet
  4. Brush each piece of kale lightly with olive oil
  5. Sprinkle spice mixture lightly on sheet of kale
  6. Bake 10min and check.  Bake up to another 10min.  Take out when crispy.  Do NOT let leaves brown.
  7. Taste each batch and adjust spice mixture accordingly.  Chips should not be greasy (too much oil).

 

Peanut Butter Treats

½ C organic peanut butter

1/8 C pitted and chopped Medjool dates

¼ C chopped pecans

¼ C sesame seeds

¼ C agave nectar syrup

1 T flax seeds ground (recipe called for arrowroot powder)

1/8 t ground cardamom

  1. Line cookie sheet with baking parchment
  2. Place all ingredients in mixing bowl and stir together until mixed well.
  3. Roll into balls and place on cookie sheet. Chill until set.

Great protein boost during the day or satisfy that sweet craving after a meal.  A healthy way to curb your appetite or a quick grab as you run out the door.  

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