Chickpea Sweet Potato Burger Prep and cook time: 45 minutes Ingredients 1 cup carrots 1 can chickpeas, drained 1 medium sweet potato, cooked (baked or microwaved) and peeled 1 tbsp chia seeds 1 cup kale, stems removed 2 tbsp shallot 2 cloves garlic ½ tsp ground or fresh ginger ½ tsp turmeric sea salt and freshly ground pepper Instructions While preparing ingredients, soak chia seeds in 4 tbsp of water for 10 minutes. Add all ingredients to a food processor and process until well chopped and combined. Mixture should be thick but additional water can be added if needed to process easily. Form into patties – this recipe makes 6 patties. Bake on a lightly greased cookie sheet at 350 degrees for
Vegan Shepherd’s Pie This plant-based variation on the traditional Shepherd’s Pie blends the savory mix of lentils with the sweet taste of sweet potatoes combined with lots of veggies and greens for a spin on a recipe dating back to the 18th century. Total prep and cooking time: 1 hour Ingredients: 1 small yellow onion, chopped 3 cloves garlic, minced 1½ cups uncooked lentils (I used a medley of lentils – green, red, black, brown, golden and French – the mix of colors is visually very nice with the sweet potatoes!) 4 cups + 4 tbsp low sodium vegetable broth ½ tsp turmeric 1 tsp basil 1 tsp thyme 1 cup carrots, halved and sliced 1 cup peas 1 cup spinach, chopped, large stems removed 3 sweet p
Rosemary is an herb that lends itself so well to so many healthful uses. Its use dates back to Egyptian times and many civilizations considered it sacred and was used to protect against evil spirits and plagues. Rosemary was worn by Greek scholars as headdress to help memory. Rosemary’s health benefits include: Anti-inflammatory Neuroprotective: carnosic acid fights free radical damage in the brain, particularly the beta-amyloid induced degeneration characteristic in Alzheimer’s May help decrease growth of leukemia, breast, and ovarian cancer cells May help maintain eye health – has been found to protect against macular degeneration Antibacterial Helps indigestion One of my favorite uses for
Chickpea Quinoa Roasted Vegetable Salad This is my most favorite lunch but it’s wonderful at any meal. It’s satiating and sustaining and so completely versatile. Ingredients: 1/2 cup cooked quinoa – I like tri-color quinoa but any is fine. 1/3 cup chickpeas – drained and rinsed 2 tbsp white balsamic vinegar – this adds a light, almost sweet flavor that complements the other salad components. Tip: Buy the good stuff for the best, natural flavor. Available at most specialty stores and olive oil shops. I like white balsamic as a salad dressing all by itself. 2 cups roasted vegetables – carrots, broccoli, cauliflower, Brussels sprouts, sweet potato, zucchini, butternut squash, red peppers, eggpl
Avocado Sweet Pea Pizza with Cauliflower Crust Prep time: 1.5 hours Makes one 9 inch crust – 2 servings Cauliflower Crust Ingredients 4 cups ‘riced’ cauliflower (about 1 medium head) – ‘Riced’ cauliflower is also available frozen in some stores) 1 flax egg (see recipe below) 2 tbsp nutritional yeast 1 tsp parsley 1 tsp basil 2 cloves chopped garlic 1/8 tsp sea salt 2 tsp cornstarch 1 tbsp cornmeal or psyllium husk powder Instructions Use grating blade of food processor or hand grater to make the cauliflower “rice”. Frozen cauliflower rice is available – prepare according to package directions, cool, and proceed to Step 3. Add riced cauliflower rice to a large pot of boiling water. Cook until
