Ingredients: 1 cup Quinoa 2 cups water 1 carrot chopped into cubes 2 yellow onions sliced Handful green beans chopped an inch long 1 red bell pepper sliced 1 yellow bell pepper sliced 6-8 garlic bulbs Thyme (fresh) Toasted Walnuts/Pecans Extra Virgin Olive Oil Himalayan Salt Pepper Lemon Juice Wash and soak quinoa for 2-4 …
protein
Minestrone is an Italian origin thick vegetable soup. What I like about this soup is there is no definite recipe and it can be prepared with whatever vegetables are in season (or rather in the fridge!). Quinoa makes adds the protein to the meal. This is another ‘cook once –eat twice’ meal, that doesn’t need much dressing …
*If you want to eat only half a portion of an avocado and don’t want the rest to turn brown, rub the cut surface with coconut oil, wrap and refrigerate. The oil hardens a bit in the fridge and forms a perfect seal.
1 cup cooked and cooled quinoa 1¼ cup cooked and cooled lentils (I used French green flat lentils, can substitute with Indian brown lentil/ Whole Masoor Dal) ½ cup grated carrot ½ cup curly leaf or flat leaf parsley 3 cloves Garlic minced 1 egg Salt Pepper Red chili powder (optional) Fresh Bread Crumbs (optional) Coconut …
Bring Mediterranean flavors to the table with this quick lentil dip. I have been eating a lot this dip recently. My favorite combination is with cucumbers. There has not been a day in the last ten days that we have not had some of this dip in our refrigerator. I even took some to a …
1 over ripe Banana (frozen or fresh) 1 cup raspberries (frozen or fresh) 4 Table Spoons Organic Hemp Protein 1 Cup Dairy or Non Dairy Milk ½ cup cold water Blend all the ingredients together. Use frozen fruit and reduce the water if you prefer a slush like consistency. Makes 2 , 8 ounce servings. …
