DAY 261

Protein-Power Sesame Slaw!

Ingredients

1/2 small cabbage, sliced thin and chopped

2 small carrots grated

1 small zucchini grated

1 small red onion, finely diced

1 bunch parsley, chopped

1/2 small avocado chopped, sprinkle with lemon juice

1/2 cup Sesame Tahini Dressing

1/4 cup Raw apple cider vinegar

1 tsp Raw blue Agave

3 Tbsp Hemp Seeds

2 Tbsp Chia Seeds

2 Tbsp raw pumpkin Seeds

1 Tbsp Dried Kelp

Mix everthing together, serve cold or room temp.

My Favorite Tahini dressing:

1/4 cup each: Braggs liquid aminos, water, agave, and tahini

1/2 cup Olive oil

1/4 cup Nutritional yeast

1/4 cup Rice wine vinegar

1 Garlic clove and 1" piece fresh ginger, minced to a paste. Combine all

in a blender until well mixed. keep in the fridge

DAY 261

Quinoa with Kale & Bean Curry

1 cup Quinoa

2 cup water

1/2 tsp salt
1 tbsp olive oil
1 cup cooked beans ( chickpeas, black eyed peas, or your choice)
4 cloves garlic, minced
12 oz Flat-Leaf Kale, stemed and sliced
1 small onion, small dice

2 scallions, sliced

1 small tomato, diced
1 tsp ground cumin

1/2 tsp Garam Masala

1/2 tsp Chili powder

1 tsp. agave
salt and pepper to taste

Cook quinoa with water and salt over medium heat for 15-20 minutes until tender

Heat oil add onion and cook until translucent, add garlic , beans and tomato., and saute 5 minutes.
stir in Kale  and 1/4 cup water. cover and cook till tender but still bright green. when halfway done stir
in the scallinos. Add the quinoa and spices, agave and salt and pepper to taste and stir. Serve warm

DAY 260

Red Pepper Polenta with Roasted Mushroom & Eggplant Ragout

 

 

INGREDIENTS
-1 pack cremini mushrooms, sliced

1 eggplant cubed
- 4 cloves garlic, unpeeled
- 1 tbsp oil
- 1/4 tsp salt
- freshly ground pepper
- 3 cups water
- 1 large red pepper, cored, seeded and chopped
- 1 onion, chopped
- 1/2 cup plain coconut milk
- 1 cup polenta
- 1 tsp oregano
- 1/2 tsp sage

1/2 tsp agave
- salt and pepper to taste
- fresh parsley for garnish

Preheat oven to 400 degrees
 Toss sliced mushrooms, eggplant and garlic in olive oil,  Spread out on a baking sheet and sprinkle with salt and pepper. Roast for 20 mins, turning a few times to keep from burning. Remove from oven, let cool, then peel and mince garlic.
While mushrooms roast, place water, red pepper, and lonions in a blender and blend until relatively smooth. Bring to bubbling in a sauce pan, then whisk in polenta. Lower heat and stir in coconut milk. turn to low and cook stirring often for 15-20 minutes. Stir in garlic and spices, cook for another 3-4 minutes.  Combine roasted mushrooms and eggplant, if using and season with salt and pepper and 1/2 tsp agave. Spoon polenta onto plates. Place mushrooms/eggplant in the centre. Garnish with parsley and serve.

DAY 258

Garlicky Red Potatoes & Kale

Ingredients
1 small bag of red potatoes,cut in 1/2 and steamed till tender with

one small sweet potato, diced
1 bunch flat leaf-Kale
2 Tbsp Olive OIl
6 cloves garlic-Minced
1 Tbsp lemon juice
1 tsp dried basil

1/2 tsp Chili powder- to taste

salt and pepper to taste

De-stem the cale and cut kale into strips and then into bite sized pieces
 Heat the oil and  garlic and saute for a minutes or so..add potatoes and greens with 1/4 cup water.

Turn up heat to medium and cook for 4-5 minutes until potatoes are light brown here and there and greens are tender and bright green.
remove from heat add lemon juice and sprinkle with basil. season with salt and pepper

*adapted from Wild about Greens

DAY 257

Grilled, Sesame-Marinated Baby Bok Choy

 

 

Marinade

 

1/2 cup olive oil
2 tbsp sesame oil
1/3 cup rice wine vinegar
2 Tbsp soy sauce
2 tsp fresh grated ginger
1 tbsp sesame seeds

1 Tbsp Raw Blue Agave

 

Slice the Baby bok choy's and cover in marinade. Let sit for 15 minutes or more.

Grill on the grilled till lightly charred, sprinkle with salt and pepper and drizzle with marinade.

Marinade is a great salad dressing too! 

DAY 256

Black-Eyed Peas & Greens with Brown Rice
 

Ingredients
1 cup brown Rice
4 cups vegetable broth + 1 tsp salt
2 Tbsp Olive Oil
3 Medium Carrots, sliced and steamed
2 celery stalks, minced
4 scallions, chopped
4 cloves garlic, minced
2 cups fresh corn kernals
1 large bunch Collard greens, destemmed and cut into strips
1 16 oz can black eyed peas
2 Tbsp balsamic vinegar
1 tsp salt
1 tsp. Chili powder
salt and pepper to taste

Boil rice and broth with salt until tender ,about 50 minutes
Heat oil and add carrots, celery, and white parts of onion and saute until golden, add the garlic and saute several minutes. Add the green parts of the onions and corn.
Stir in the green with about 1/4 cup of water or broth and continue cooking until greens are almost tender. Add the peas and vinegar, chili,  and salt and pepper to taste. cook for several minutes.
Add the brown rice and stir well to incorporate
Serve hot or room temp.