Rice Pesto Dish
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
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
- Mix all rice ingredients and cook 30min or until water is absorbed.
- Blend all Pesto ingredients in Blender or food processor.
- Mix rinsed beans and pesto together
- 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)
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
- 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.
1 cup Nuts & seeds of Choice (pecans, peanuts, almonds, cashews, brazil, sunflower)
½ cup dried Fruit (raisins, cranberries, blueberries, raspberries)
- Disperse nuts and seeds on cookie sheet. Bake for 5-7min in over on 300 degrees. Stir once during baking
- Put in container, add dried fruit, mix.
- 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.
3 bunches kale (curly best)
3 T olive oil
1 T sea salt, pepper and cayenne mixture (to your spicy liking)
- Wash and dry kale, rip into chip size pieces (discard cord)
- Preheat oven to 325 degrees F
- Place parchment paper on cookie sheet
- Brush each piece of kale lightly with olive oil
- Sprinkle spice mixture lightly on sheet of kale
- Bake 10min and check. Bake up to another 10min. Take out when crispy. Do NOT let leaves brown.
- 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
- Line cookie sheet with baking parchment
- Place all ingredients in mixing bowl and stir together until mixed well.
- 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.