Real Food Rehab

No rigid rules, labels or dogmas.... just REAL food, for your body, mind & soul!

A “plant-based diet” can be basically another way to say “vegan”, though many people do use the term to mean that you eat almost all plants with some animal products. In this section, I would like to suggest that focus be on cooked vegan recipes, as there are other sections in which to add anything outside of that.

Please share your favorite recipes - with photos, if possible! 

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Immunity Building Vegetable Soup

Besides the ingredients and time allotted for chopping, be sure to add LOTS of love into your preparation. I fully believe there is a very special healing property involved when we intentionally put our loving energy and compassion into whatever it is that we are making for ourselves and our loved ones. Enjoy this delicious, health-promoting soup!

1 teaspoon coconut oil
1 yellow onion, diced
4 - 6 cloves garlic, minced
dash of dried red pepper flakes
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon Himalayan salt
1/4 teaspoon fresh ground black pepper
2 cartons organic vegetable broth (64 oz.)
2 (28 ounce) can diced tomatoes, with juices (I used about 4 cups fresh organic tomatoes - but canned will work)
2 cups carrots (about 4), sliced into bite-sized pieces
1 cup celery (about 3 stalks), diced
1 red bell pepper, seeded & diced (any color but green is good)
1 big handful fresh shiitake mushrooms, stemmed and sliced
1 -2 cups broccoli bits
1/2 cup fresh herbs (use flat-leafed parsley, basil, cilantro - whatever you like), minced
water, as needed to reach desired consistency
1 tablespoon turmeric
1/2 lemon, juiced
Additional salt & pepper, to taste

In a large stock pot, warm the coconut oil over medium heat. Add in onion and cook until softened (about 5 minutes). Add garlic and cook another minute or so until fragrant. Add red pepper flakes, thyme, salt, pepper, and bay leaves. Continue to cook for another minute or so. Add in the broth and tomatoes and stir. Add in the carrots, celery, bell pepper and mushrooms. Allow to simmer until the carrots are almost tender, about 10-12 minutes. Add in the broccoli, herbs and turmeric. Bring back up to simmer and cook until all the vegetables are tender, an additional 10 minutes or so. Finish with a squeeze of fresh lemon juice and additional salt & pepper, to taste. 

Lentil, Cashew, & Quinoa Stuffed Peppers by The Sweet Life

Ingredients:
3 medium bell peppers (red, orange and yellow are the sweetest)
1 cup cooked quinoa
1 cup cooked Puy or green lentils
1 1/2 tbsp olive oil (divided)
1 onion, diced
1/2 cup whole cashews
2 large cloves of garlic, minced
1 tsp dried basil
1 tbsp minced fresh thyme
3-4 sun-dried tomatoes, rehydrated and chopped (optional)
generous handful of chopped kale
2 tbsp water
salt & pepper, to taste


Instructions:
Preheat the oven to 200C/400F. Cut the peppers in half through the stalks and scoop out the sides and any white membrane. Place the peppers cut side up on a baking sheet, drizzle with ½ tbsp of the oil and bake for 20-25 minutes, until the peppers are just tender.
Meanwhile, heat the remaining tbsp. of oil in a large frying pan over medium heat. Add the onion and cashews and cook, stirring, for approx. 5 minutes, or until the cashews are beginning to brown and the onion is translucent. Add the garlic, herbs and sundried tomatoes (if using) and cook for a further minute. Add the kale and water and cook for another 2 minutes. Finally, stir through the cooked quinoa and lentils and season to taste.
Carefully spoon the filling mixture into the pepper halves and return to the oven for 10 minutes.
Serve warm with a green salad.

these look and sound delicious.. looking forward to the tryout! :)

Penni said:

Lentil, Cashew, & Quinoa Stuffed Peppers by The Sweet Life

Ingredients:
3 medium bell peppers (red, orange and yellow are the sweetest)
1 cup cooked quinoa
1 cup cooked Puy or green lentils
1 1/2 tbsp olive oil (divided)
1 onion, diced
1/2 cup whole cashews
2 large cloves of garlic, minced
1 tsp dried basil
1 tbsp minced fresh thyme
3-4 sun-dried tomatoes, rehydrated and chopped (optional)
generous handful of chopped kale
2 tbsp water
salt & pepper, to taste


Instructions:
Preheat the oven to 200C/400F. Cut the peppers in half through the stalks and scoop out the sides and any white membrane. Place the peppers cut side up on a baking sheet, drizzle with ½ tbsp of the oil and bake for 20-25 minutes, until the peppers are just tender.
Meanwhile, heat the remaining tbsp. of oil in a large frying pan over medium heat. Add the onion and cashews and cook, stirring, for approx. 5 minutes, or until the cashews are beginning to brown and the onion is translucent. Add the garlic, herbs and sundried tomatoes (if using) and cook for a further minute. Add the kale and water and cook for another 2 minutes. Finally, stir through the cooked quinoa and lentils and season to taste.
Carefully spoon the filling mixture into the pepper halves and return to the oven for 10 minutes.
Serve warm with a green salad.

I looked here in hopes of finding whole food, high raw, vegan inspiration, since that is my focus now and was glad to see this is the place for me. I would vote for vegan in the heading, but hope other vegan members will look here as I did.
I am finding high raw, high carb, low fat to be working so well for me lately, and have a few recipes I'd love to share that I've really been enjoying.
First is the granola from Tara Stiles - yoga teacher from NYC. The recipe is in her book Make Your Own Rules Diet, which has nice sections on meditation and home yoga practice as well as food.

Granola
4 cups thick cut rolled oats
1 cup mixed nuts (I use almonds, cashews, sunflower and pumpkin seeds)
1/2 cup dried tart cherries or cranberries
1/2 cup melted coconut oil
1/2 cup maple syrup
1/8 cup dark chocolate chips
1 tablespoon cinnamon powder
Mix ingredients together well and bake on a parchment lined cookie sheet at 350 degrees for 25 minutes. Cool and store unrefrigerated, (I use a glass jar)
I serve this with fresh hemp milk that I make in the blender (2 cups water and 2 rounded tablespoons of hemp seeds, lasts a few days in the fridge) , 1/2 sliced banana, and some fresh or thawed frozen blueberries.
Hope you like it !

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