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:
- 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.
- 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.