Recipes

Moneybag Smoothie

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1 handful of kale

1 handful of spinach

1 cup frozen mango

½ squeezed lemon

½ of an apple

¼ Spring Water

 

Bomb Ass Avocado Toast

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Ezekiel Bread (either the slice toast or english muffins)

½ ripe avocado

pinch of cayenne powder

pinch of garlic

pinch of pink himalayan salt or sea salt

pinch of smoked paprika

note: I added some sauteed veggies on the side because who doesn’t need more veggies?

 

 

Herbal Flax Seed Oil Dressing

½ cup of cold pressed flax seed oil

½ tablespoon of herbes de provence                     olive-oil-salad-dressing-cooking-olive

Dash of Pink Himalayan salt

½ lemon (squeezed) or 1 tsp of Bragg’s apple cider vinegar

Dash of black peppercorn

 

 

 

The Vegan Diva’s Stir Fry

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1 cup of quinoa

½ cup of scallions, chopped

Extra virgin olive oil, use as desired

Himalayan pink salt, use as desired

Assorted peppers

1 cup of your favorite vegetables

½ cup of red onions

1 handful of chopped garlic

Black peppercorn, use as desired

Favorite seasonings

Directions: Bring a pot of water to a boil. Add 1 cup of quinoa to boiling water and simmer till quinoa is soft (10-15minutes). Drain quinoa. Use a frying pan or wok and add onions, peppers, garlic and vegetables. Add quinoa, your favorite seasonings and scallions. Stir fry for a few minutes.

Serve and enjoy!

 

 

The Vegan Diva’s Cauliflower Fried Rice

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Ingredients:

  • 4-6 cups cauliflower crumbles (you can buy at Trader Joes, Whole Foods, or your Local Grocery store)
  • 1 teaspoon olive oil or avocado oil
  • 1/2 medium red onion, finely diced
  • 2 medium plum tomatoes, small dice
  • 1 jalapeno, seeds and membrane removed, minced
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • ½ teaspoon cumin
  • ¼ smoked paprika
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon pink Himalayan salt or sea salt
  • Freshly ground black peppercorn, to taste
  • chopped cilantro

Directions:

  1. Heat the oil in a large skillet over medium-high heat.  When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes.  Add the garlic and cauliflower, sauté until the cauliflower is just tender, 2 minutes.
  2. Add the tomato paste, cumin, paprika, cayenne, salt and pepper.  Stir to evenly coat the vegetables and cook for 1 minute or until heated through. Add chopped cilantro and serve.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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