Who doesn’tLove pasta? Yes, love with a capital “L”. For these recipes I used banza pasta made from chickpeas. Bean pasta is awesome! It is super high in nutrients like iron and beneficial fiber. Plus it is loaded with protein. It’s gluten free and only takes 7-8 minutes to cook. Obsessed. I particularly like the Banza brand because it looks just like regular pasta and has a really nice consistency. Some bean pastas that I have tried are a little mealy and chalky, this brand is nice and noodle-y. I don’t know how else to describe it 😛 Hope you enjoy these recipes! xo
Mmmm when I had this recipe the first time I could have sworn it had peanut butter and sugar in it with its gingery garlic creamy deliciousness. Its just sesame seeds and dates!? What!? So simple and I can assure you this recipe will not disappoint!
Adapted from Dr. Joel Fuhrman’s Quick and Easy Chilled Sesame Noodles
8 ounces bean pasta, cooked according to package directions, rinsed under cold water, and drained
1 pound fresh or frozen broccoli florets, steamed
1 pound mushrooms, chopped + steamed (or use another pound of broccoli or any other vegetable you love!)
1 large red bell pepper
6 scallions thinly sliced
For the Sauce
1/4 cup unhulled sesame seeds, lightly pan toasted
1 cup water
2-3 tablespoons raw almonds or cashews (preferably soaked / sprouted)
3 tablespoons lime juice (or rice vinegar / apple cider vinegar)
In a high speed blender, puree all the sauce ingredients until smooth
In a large bowl, toss the cooked pasta, bell pepper, scallion, steamed broccoli, and veggies with the sauce until thoroughly coated.
Divide among 6 plates and serve immediately or refrigerate until ready to use.
Yaaas pesto :-P. This recipe has got all the medicine in it, and TBH: there is nothing I crave more. This pesto is BOMB. Don’t be fooled by the word, “medicine.” Back in the day when you used to plug your nose to get the stuff down. This powerful pesto has got the most potent DNA protecting and disease reversing foods like greens, turmeric, beans, walnuts, and garlic. And this medicine, baby. Just can’t get enoughhh yuuuuuuuuuuuuummmmmmmmmmm!!!!!!!!!!!!!!!!!!!!!!
Hope you had a lovely fourth! Unfortunately, after the stress of the RD (registered dietitian) exam (yes! I passed! 😀), I have not given myself a break and managed to get a pretty nasty cold. My 4th consisted of a couch, good books, and the most hydrating foods I could get my hands on. I drank lots of boxed coconut water, ate an entire watermelon, and had a few oranges, cherries, and fresh picked raspberries here and there; that is all that sounded good to me.
This is what I made myself for breakfast today:
Was going to make a green smoothie bowl of some sort, but was craving something hot and savory. Holy **** it hit the spot. It would be a disservice not to blog about it.
Thai Coconut Curry Soup
Serves ~6 people. 2 ladles per serving.
Keep in mind I did not measure anything. I am amazed at myself- this is truly a special moment. Perseverance and practice make progress. ! Feel it out, use what you’ve got in the fridge, and at first tread lightly with the spices and continue to add until you’ve got the mastermind punch of spice that you desire. 🙂 Throw some fun in too. Makes it taste better.
2/3 box of low sodium vegetable broth
half of a 1lb bag of baby carrots
2 cloves of garlic (used the tiny holes on the cheese grater to finely mince)
1 large marble sized chunk of fresh ginger, peeled (used the tiny holes on the cheese grater to finely mince)
1 can of coconut milk
~1/2 tsp cayenne (you can always add more if needed)
~2/3 tsp turmeric
~2/3 tsp chili powder
1/2 large yellow onion, diced
1 large stalk of celery, roughly chopped
1 boiled potato, peeled and cubed (I always have boiled potatoes in the fridge, yum!)
1/4 head cauliflower, rough chop
1/4 can of Eden’s black soy beans (mom meant to get black beans, w.e)
4 handfuls of baby kale, roughly chopped (I am so lazy I just ripped it up with my hands)
fresh mint and lime to top / garnish
Steps: this is how I made it, I am sure there are better ways…
Pour the veg broth in a med/large pot and bring to a boil with the carrots. (If you decide to substitute winter squash or sweet potato for carrot, I still recommend putting these in first to boil, as well as maybe your cubed potato if it is not pre-boiled already). This allows the carrots to cook and get soft and sweet, as well as add some flavor to the broth.
While waiting for the boil, with the smallest setting on a cheese grater (or just mince), grate the garlic and ginger into the pot. Add in onions, coconut milk, and spices. Allow to boil for about 5 minutes, and turn down heat to simmer.
Add in the celery, boiled potato, cauliflower, and black beans. Let simmer about 2-5 minutes.
I actually put the chopped kale in my serving dish and ladled the soup on top of the kale. I don’t want my kale to lose its beautiful green color or nutrients. Definitely add that in last, after you turn off the heat.
Enjoy with fresh mint and a generous squeeze of lime! Yum!
Make it your own!
I did not plan on making soup today, I simply used the random veggies I had in the fridge and things I happen to find in the cupboard. Play with different vegetables that you might have like bell peppers, zucchini, basil, idk, mm brown rice? Go crazy with it! Nom nom! xoxo much love and good health to you and to me!!
I made these the weekend my beautiful friend Ally came to visit. She LOVED them! These rolls are STUFFED with nothing but veggies and whole plant foods in all their glory. I love this peanut sauce recipe because it tastes BETTER than the processed ish without all the preservatives, colors, oils, salt, sugar, or anything that might make me, you know, depressed! Only happiness fuel for every cell here ladies and gentlemen!
I love not following recipes, don’t you? This is just a crazy good experiment of mine inspired by Healthy is a Verb and Ambitious Kitchen. Came out pretty bomb. I have no idea what the exact measurements are, I was just throwing stuff together. Feel it out, and make it with whatever veggies you like. With V day coming up, this is the perfect one to share with your hubby. Or, save the rest for later gator! Have fun!
The Stir Fry
1/3 cup water, (keep a glass of water close by, this is used to prevent sticking to pan without added oil)
1/3 small onion, thinly sliced
1 garlic clove, grated finely using cheese grater or minced
1/4 cup almonds, chopped (I totally forgot about these until after I took pic and ate some of it, makes a great crunch!)
If you haven’t roasted your squash yet, prehead oven to 400*F. Cut it in half the long way and place it open side down on a parchment lined baking sheet and bake for ~45 minutes or until soft
In a large frying pan over medium to high heat, heat the water, onion, garlic, and ginger, about 3-5 minutes, mixing often
Throw in the broccoli, cabbage, bell pepper, and mushrooms, let it get happy for another 2 minutes
Next comes the bok choy and mix another minute, feel free to add water if needed
Scrape out half of the spaghetti squash (keeping seeds- yum love squash seeds!) and mix that in
Mix in ~1/2 cup of peanut pinto sauce and mix until well combined
Peel orange and cut it into slices perpendicular to the way the sections go to make nice little orange pieces like in the picture. Makes for a delish orange, peanut, gingery kind of asian vibe
Mix in orange chunks, and top with lime to squeeze and crushed / chopped nuts. YUM!
Peanut Pinto Sauce
~1/2 cup dry pinto beans, soaked for 6 hours and boiled for ~30 minutes, [or feel free to use canned no salt added pinto beans, drained and rinsed (I like Eden’s brand the best, if using Eden’s, drain, but no need to rinse)]
~1/4 cup of peanut butter (the kind with one ingredient only: Peanuts. if there are “hydrogenated oils” on the ingredients label, toss it)
~2 Tbsp maple syrup
~1 cup boiling water (from cooking beans)
juice of ~1/2 lime*
Blend all ingredients in a high speed blender until smooth. Not sure about the measurements but I think it would be hard to make this combo taste bad. Hope you’re hungry!
*I put lime or lemon juice on everything, for flavor, for peak iron absorption, and it makes me feel amazing!