AVOCADO SALAD

 

Ingredients:

1 bunch of spinach

1 avocado

1/4 red onion chopped

2 tbsp olive oil

1 lemon

salt to taste

1/2 tsp cayenne



Directions:

Chop spinach into small pieces.

Place into a mixing bowl and toss

with the olive, lemon juice,

avocado and salt. Add in the onion and cayenne.

Recipes

 

Here are a few sample recipes to get you started! Find more from Integrative Nutrition.
For even more recipes, follow my Recipes board on Pinterest.

Also watch for videos on the Cultural Revivalists YouTube channel and tons more on Facebook and the Cultural Revivalists page.

Beets on the Grill

 

Ingredients

6 beets, scrubbed
2 tablespoons butter
salt and pepper to taste


Directions

Preheat an outdoor grill for high heat.
Coat one side of a large piece of aluminum foil with cooking spray. Place beets and butter on foil; season with salt and pepper.

Wrap foil over beets.

Place packet on the grill grate. Cook 30 minutes, or until beets are very tender. Allow beets to cool about 5 minutes before serving.

You don't even need to peel to enjoy!

VEGETABLE LASAGNA


Ingredients:
1 1/2 tbsp olive oil
2 cloves garlic, minced
2 bunches spinach, large stems removed and chopped
¼ cup vegetable stock
2 cup diced mushrooms
1 zucchini, sliced
1 cup peas
1 24oz jar tomato sauce 
(try to use a sauce without added sugar)

Brown rice lasagna noodles

(pre-cooked)
1 cup cheese for topping



Directions:

1. Set the oven to 350 degrees. 
2. In a small sauté pan, heat 1 tbsp olive oil over medium heat.

Add garlic and sauté until fragrant. Add spinach and 1/4 cup vegetable stock. Continue to sauté until slightly wilted.

Set aside spinach mixture in a bowl.
3. In the same sauté pan, add ½ tbsp oil, chopped mushrooms and zucchini. Sauté 3-5 minutes until fragrant.

Set aside.
4. In a blender combine peas and water with seasoning.

Blend on high until you get a creamy consistency.
5. In the baking dish, spread about 1 cup of tomato sauce to cover the bottom.

Add a layer of noodles, overlapping them slightly to make a solid single layer.

Spread peas and cheese evenly over noodles.

Layer mushroom/zucchini mixture on top of cheese.

Add another layer of noodles, followed by sauce and spinach mixture.
6. Repeat with one more layer of noodles, sauce, and then sprinkle generously with cheese.
7. Bake the lasagna for 35-40 minutes or until bubbly.

Let it sit for 5 minutes or so to firm up before slicing.

DELICIOUS SMOOTHIE

 

Ingredients:

1 cup of almond milk or rice milk
2 tbsp cacao nibs
1 frozen banana
1 tsp coconut butter
1 peach



Directions:

Put all ingredients in a high speed blender and blend until smooth.

PASTA

 

Ingredients:

1 kg of pasta

2 tbsp olive oil

1 clove of garlic, chopped

1/2 cup zucchini, chopped

1 cup chopped heirloom tomatoes

chopped basil

Salt and pepper to taste



Directions:

In a large pot, boil water.

Add pasta and cook for 8-10 minutes.

Meanwhile, in a large pan, warm the olive oil over medium hear.

Add garlic and stir until slightly brown and fragrant.

Add zucchini and stir 3-5 minutes.

Add tomatoes and continue to cook until tomatoes are slightly soft.

Season with salt, pepper, coriander and chopped basil.

Drain pasta and put in a large bowl.

Toss in fresh veggies and serve.

MUESLI

 

Ingredients

4 1/2 cups rolled oats
1/2 cup toasted wheat germ
1/2 cup wheat bran
1/2 cup oat bran
1 cup raisins
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1/4 cup raw sunflower seeds


Directions

In a large mixing bowl combine oats, wheat germ, wheat bran, oat bran, dried fruit, nuts, sugar, and seeds. Mix well. Store muesli in an airtight container. It keeps for 2 months at room temperature.

STIR FRY VEGGIES

 

Ingredients:

1 tbsp coconut oil

1small yellow onion, sliced into strips

4 heads baby bok choy, chopped

6 fresh shiitake mushrooms, sliced

Sesame seeds



Directions:

Heat oil in a frying pan. Add onion, turn heat down and cook 5 minutes, stirring occasionally. Add shiitakes, bok choy, mirin and tamari. Cover and cook 3 minutes.

Serve while hot!

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