Moneybag Smoothie

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

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                    

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

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

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.