Buddha Bowls! Ommm!

Yum! Need something healthy, good for you, filling, quick, and have a bunch of hodge podge left in the refrigerator that you need to use up. This simple and fast recipe is your ticket for cleaning out the fridge, eating clean, and filling everyone’s bellies at the table.

Look through your cabinets and find different ingredients. Don’t have Kale but you have spinach go for it! No chic peas, but have edamame use it! Use all raw ingredients or roast or saute some veggies to make it warm and comforting. Eat this all year round, changing your ingredients with the season. Warm in the winter, cool for the summer. Remember you can make it your own and switch up your bowls. You can also make your own dressings to cut out the extra fats, sugar, and calories. This will also give you the freedom to change up your flavor profiles. Make your portions bigger and you can have multiple meals.

Ingredients:

• 1 cup Basmati Rice or quinoa


• 2 Tbsp olive oil


• 1 cup portabella mushrooms


• 1 cup Brussels sprouts- halved


• 1/4 cup shredded carrots


• 3 large kale leaves- destemmed


• 1/2 cup shredded purple cabbage


• 1/4 cup carrots-matchstick (slice thinly or use a mandolin)


• 1/2 cup garbanzo or chick peas (organic in a can or soaked)


• 1/2 ripe avocado


• 2 cauliflower flowers


• 3 radish slices (watermelon radish-shown in picture)


• 1 Tbsp Hemp seeds

Dressing Ingredients:

• 1 Tbsp Tahini


• 1 Tbsp nutritional yeast


• 1/2 avocado


• 1 lemon juiced


• pinch sea salt


• fresh ground pepper


• water to thin if needed

Directions:

1. In a pot add water (2 cups water to 1 cup of grain), add rice or quinoa and bring to a boil. Reduce to simmer and cover with a top till all the water absorbs about 25 minutes


2. In a saute pan, add olive oil and saute brussels, mushrooms, and cauliflower on medium heat. Season with salt and pepper if you wish. Should be about 10 minutes to saute.


3. Chop, slice, or shred raw vegetables.


4. For chic peas: if soaking they need to soak over night in water. drain off water and rinse. If you did canned. Make sure to rinse really well.


5. In a bowl, spoon in rice or quinoa, add sauteed brussels, cauliflower, and mushrooms, arrange them if you wish :) Add raw veggies around the bowl, carrots, kale, cabbage, radish, avocado. Add chic peas and top with Hemp seeds.


6. For Dressing: in a food processor or immersion blender add all ingredients and blend well. Need a little heat, add a pinch of cayenne. (Add water if you need to thin it out a bit.) Pour on top for desired amount and enjoy!


7. Left over dressing place in an old jar, mason jars work great and use for the next time. Should last a couple days.

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Kale, Pear, and Pomegranate Salad

This a perfect dish for the holidays! Take for as a side dish to a Holiday party, salad for Christmas dinner, or to work for a healthy lighter meal after all the heavy holiday yummies! The Citrus dressing makes it so much better! Here’s to a little health this time of year.

Salad:

• 2 Cups of kale- washed and de-stemmed


• 1 cup of chopped cabbage-purple tends to be sweeter and adds more color


• 1 large pear sliced


• 1/2 cup pomegranate seeds


• 1 cup quinoa- sprouted


• 1/4 cup- chopped Macadamia nuts

Dressing:

• 1 cup good olive oil


• 1 lemon juiced


• 1 lime juiced


• 1 teaspoon sea salt


• 1/2 teaspoon fresh ground pepper

Directions:

1. 1 cup of quinoa soak in 2 cups of filtered water for 4-6 hours or overnight. Drain, rinse, and drain again.


2. Chop kale and cabbage and place in a bowl.


3. Add sprouted quinoa


4. Slice pears and place on top of quinoa


5. Sprinkle pomegranate seeds and Macademia nuts on top


6. In a jar- add olive oil, salt, pepper, lemon and lime juice. Shake well and add to salad


7. Toss until well blended. Serve and Enjoy!

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Summer Slaw

Summer is perfect for all those summer veggies! Sometimes there’s so many from the garden it’s hard to actually be able to use them all before they start to go bad. So, those are usually the days I’m searching through the fridge and scouring the counter for things I need to start using, which always opens the door to new recipes and trying different things. Loving all the summer produce, it’s the perfect time to eat lighter, go raw, and put healthy spins on our favorite recipes. This slaw recipe is perfect for the beach, bbqs, or just for your everyday lunch.

Ingredients :

• 1/2 head red cabbage


• 3 carrots-shredded


• 1/2 small red onion


• 2 small zucchini


• 1 red bell pepper


• fresh cilantro- roughly chopped


• 1/2 lemon juiced


• 1/4 cup olive oil


• 2 tablespoons apple cider vinegar


• pinch of sea salt


• fresh ground pepper

Directions:

1. Chop cabbage, zucchini, red onion, a bell pepper. Shred carrots. Add everything to a large bowl. In a glass jar add vinegar, lemon juice, olive oil, salt and pepper. Shake well. Pour on top and mix well. Top with fresh cilantro. Plate, serve and enjoy.

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Grilled Peaches and Balsamic Glaze with Homemade Cinnamon Whipped Cream

This recipe is a must have for the summer, especially now as peaches are coming into their full season! Simple, fast, and one for the books you can impress your friends with this one! ;)

Peaches:

• 4-5 fresh peaches


• 2 cups balsamic vinegar

Half and pit peaches. Place on grill on medium to high heat. Flip once as they start to caramelize. For balsamic vinegar, boil on stove, then immediately lower to a simmer for 25 minutes until it becomes thick and syrupy. Place grilled peaches on a plate. Pour glaze over peaches. Top with whipped cream

Cinnamon Whipped Cream

• ½ cup almond milk


• 3 cups plain Greek yogurt


• 3 tablespoons honey


• 2 teaspoons cinnamon


• 2 teaspoons nutmeg

In a metal bowl, whip almond milk, Greek yogurt, honey, cinnamon, and nutmeg with electric beater or by hand. (By hand will take a lot longer) Beat on medium until it thickens.

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New Superfood!-Lucuma Powder

There’s a new superfood in town! I am loving it right now! It’s great to bulk up your smoothies to help you feel fuller longer, perfect for making your own ice cream, add it to your pancake mix on Sunday mornings, even add it to any desserts you have your heart set on baking.

Lucuma powder is made from a Peruvian lucuma fruit. It’s a low-glycermic sweetener. It takes on a caramel or maple-like flavor and has an airy or fluffy texture. It’s high in fiber which is great for the digestive system, high in potassium to help with muscle repair and growth, zinc for an immune boost, and lots of trace minerals.

Recipe:

• 1/4 cup Lucuma powder


• 2 cups coconut milk


• 1 banana


• 1 tablespoon soaked chia seed


• 1 to 1 1/2 cups fresh strawberries

Combine all ingredients in a blender on high for about 30 seconds. Enjoy!

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