Healthy Recipes

Tomato Bisque 

Ingredients: 

3 cups carrot juice
1 1/2 pounds fresh chopped tomatoes or 1 (28 oz) can whole tomatoes, no-salt-added or low sodium
1/4 cup sun-dried tomatoes, chopped
2 celery stalks, chopped
1 small onion, chopped
1 leek, chopped
1 large shallot, chopped
3 cloves garlic, chopped
2 tablespoons no salt seasoning, Mrs. Dash
1 teaspoon dried thyme, crumbled
1 small bay leaf
1/2 cup raw cashews or 1/4 cup raw cashew butter
1/4 cup chopped fresh basil
5 ounces organic baby spinach

Directions:

In a large saucepan, add all ingredients except the cashews, basil and spinach. Simmer for 30 minutes. Discard the bay leaf.    Remove 2 cups of the vegetables with a slotted spoon and set aside. Puree the remaining soup with the cashews in a food processor or high powered blender until smooth. Return the pureed soup along with the reserved vegetables to the pot. Stir in the basil and spinach and heat until spinach is wilted.

---

Sensational Salsa 

Ingredients:

8 roma tomatoes, diced
1 sweet onion grated
2  small cans of Green Chilis
2 15 ozcans Black Beans
1 15oz can Red Kidney Beans
2 15oz cans Corn or preferably fresh corn cut off from 5 cobs
1 each of Red, Green, Orange and Yellow pepper, diced
2 avocadoes diced

Marinade: 

1/2 teaspoon Himalayan Crystal salt
1 dash paprika
1/2 teaspoon chili powder
1/2 teaspoon celery seed
1/2 teaspoon dry mustard
Grated Sweeet onion to taste
1/2 cup vinegar
2/3 cup ketchup
3/4 cup extra virgin olive oil
1 Teaspoon of liquid Stevia natural sweetener, or to taste


Mix marinade in blender.  Mix all ingredients together in 1 gallon bowl and pour marinade into bowl mixing together well.  Cover and let stand overnight in refrigerator, serve cold with corn chips.

---

Grilled Veggie Skewers and Asparagus

Ingredients:

Asparagus
Green peppers
Zucchini
Sweet Onions
Leeks
Small to Medium size Mushrooms
Egg Plant

Marinade:

1/2 cup olive oil (organic extra virgin)
4 garlic cloves, minced
2 Tbsp white wine vinegar
1/4 tsp dried thyme or 1/4 cup fresh, chopped
1/4 tsp dried coriander or 1/2 cup fresh cilantro, chopped
1/4 tsp dried chives or 1/2 cup fresh, chopped
1/4 tsp fresh ground black pepper
1/4 tsp Himalayan Crystal Salt
1/4 tsp oregano

Directions:

Slice zucchini, leeks and egg plant,  in 1/4 inch thickness. Quarter onions. Cut green pepper and remove seeds and top and chop into big pieces.  Half mushrooms or leave whole if not too large.  Mix marinade ingredients in a blender on low speed and after a minute pour into a big bowl. Add chopped veggies and coat them in the marinade. Cover and refrigerate for 30 minutes to 2 hours while wooden skewers soak in water to prevent burning. Remove veggies from fridge and skewer alternating veggie ingredients. Refrigerate for 2 hours. Grill for 5-6 minutes rotating skewers to cook evenly all around.

Lightly coat Asparagus with olive oil and sprinkle very lightly with Himalayan Crystal Salt.  Place tinfoil in cookie sheet, lightly coated with olive oil.  Place asparagus on cookie sheet and sprinkle with favorite herb seasonings.  Place cookie sheet into top shelf of bbq and let cook 10-15 minutes.

---

Incredible Kale Chips

This delicious snack is a super food high in nutrients. It's an easy way to snack on something that's healthy!

Ingredients

• 1-2 heads of curly Kale
  
• Extra Virgin Olive Oil
  
• Himalayan Salt
  

Directions

Preheat oven to 300 degrees. Wash Kale well and pat dry. Tear chip size peices from Kale stems. Place cleaned kale peices in a large bowl and drizzle very lightly with olive oil. Using your hands, massage the kale to coat it evenly and well with the olive oil. Sprinkle on very light high quality Himalayan salt and massage more to blend the salt into the kale leaves. Place kale peices onto lightly oiled cookies sheets in a single layer. Bake for about 7-10 minutes, until edges are crispy. Be careful not to burn. Let cool and enjoy!

---

Roasted Red Pepper Hummus  

Ingredients

• 3 cups (720 g) canned garbanzo beans, drained
• 6 ounces (170 g) roasted red peppers
• 1/2 cup (120 g) tahini paste
• 2 tablespoons (30 ml) olive oil
• Juice from one whole squeezed lemo
• 3-4 garlic cloves, peeled
• 2-3 teaspoons Franks Hot sauce
• 1 teaspoon cumin powder
• 1 teaspoon Himalayan salt
• 1/2 teaspoon black pepper
• 1/4-1/2 teaspoon Red Cayenne Pepper
• 3 tablespoons of water

Directions

1. Place all ingredients into the Blender / Food Processor
2. Start on low speed.
3. Turn machine on and quickly increase speed to High.
4. Blend for 30 seconds or until smooth. Add water as needed to keep mixture flowing freely through blades.

Serve with your favorite veggies or whole grain chips.

2 Tablespoon serving contains:  78 Calories, 2 grams Protein, 4 grams fat and 8 grams carbohydrates. 

---

Veggie Burgers
Click pictures above for full size.

Ingredients to make 8 patties

1 15 ounce can of chickpeas, drained and rinsed 1 cup cooked brown rice
1 red pepper diced
1/2 sweet onion diced
1 cup organic spinach
3 large button white mushrooms
2 tablespoons tomatoe paste
1/2 teaspoon Mrs. Dash
1 teaspoon chili powder
1/2 teaspoon fresh ground pepper
1/2 teaspoon himalayan salt
4 tablespoons fresh cilantro
1.5 cups of oats or gluten free bread crumbs
2 tablespoons of extra virgin olive oil or coconut oil

Directions

 

Dice the red pepper, onion, mushrooms, spinach and add to a food processor together with the cilantro and mix till minced and combined well. Transfer to bowl and add salt, pepper, chili powder, Mrs. Dash and tomatoe paste. In food processor, combine chickpeas and brown rice until combined well. Add to the vegeteble mixture bowl. Add the oats or bread crumbs and hand mix together well. Preheat frying pan with a little olive oil or coconut oil to medium-low heat and add patties to skillet. Cook until golden brown on both sides. Top with your favorite home made bbq sauce. Serve hot with a garden salad or old fashioned steamed corn on the cob!

---

Bean & Lentil Vegetable Soup 

Ingredients:

1tbsp extra virgin coconut oil
1 large onion diced 
4 cloves garlic minced 
1 large shallot diced 
4 stalks celery chopped 
6 carrots peeled and diced 
5 plum tomatoes diced 
2 cups of dried beans/lentils soaked 12 hours 
1 teaspoon dried thyme
1 teaspoon paprika 
1 teaspoon Mrs. Dash 
1 teaspoon Tarragon Leaves
Half teaspoon Himalayan Crystal Salt 
6 cups low sodium organic vegetable stock or broth 
2-3 bay leaves 
Ground black pepper to taste.

Directions

In a large soup pot over medium heat, heat the oil. Add the garlic, onion and shallot and saute for about 10 minutes or until a little brown. Add the celery, carrots, Mrs. Dash, thyme and paprika. Add the tomatoes and splash of veggie stock. Stir to combine and cook covered for about 5 minutes. Add the remainder of the stock, beans/lentils, bay leaves, salt and pepper to taste. Turn up the heat and bring soup to a boil. Reduce to a simmer and cover. Let simmer for about 1 hour.

 

  

---

Thai Vegetable Curry

Inredients:

4 cloves garlic, finely chopped
2 tablespoons finely chopped fresh ginger
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
2 cups carrot juice
1 red bell pepper, seeded and thinly sliced
1 large eggplant, peeled, if desired & cut into 1 inch cubes
2 cups green beans, cut in 2 inch pieces
3 cups sliced shiitake mushrooms
1 (8 ounce) can bamboo shoots, drained
2 tablespoons no salt seasoning
1/2 teaspoon curry powder
2 cups watercress leaves, divided
3 tablespoons unsalted natural chunky peanut butter
2 pounds firm tofu, cut into 1/4 inch thick slices
1/2 cup light coconut milk
1/2 cup chopped raw cashews
unchopped mint, basil or cilantro leaves, for garnish (optional)

Directions:

Place the garlic, ginger, mint, basil, cilantro, carrot juice, bell pepper, eggplant, green beans, mushrooms, bamboo shoots, VegiZest, curry powder, and 1 cup of the watercress in a wok or large skillet. Bring to a boil, cover and simmer, stirring occasionally, until all the vegetables are tender. Mix in the peanut butter. Add the tofu, bring to a simmer, and toss until hot. Add the coconut milk and heat through. Top with the remaining 1 cup watercress and the cashews. Garnish with mint, basil or cilantro leaves, if desired.