BANANA ICE CREAM

4 ripe bananas

Preparation:1.     Slice ripe bananas2.     Place slices in a single layer on a baking sheet.3.     Freeze for 1 ½ to 2 hours4.     Remove from freezer and puree in a food processor until the texture is like that of ice cream.5.     Top with cinnamon

Strawberry Almond Milkshake

Ingredients• 1 cup water• 2 Tbsp almond butter• ½ cup unsweetened vanilla almond milk• 2 bananas (ripe, but not frozen)• 7 walnuts• ¼ cup unsweetened shredded coconut• 1 cup frozen strawberries• 1 cup frozen pineapple• 1 cup baby spinach, baby kale or other greens

Instructions1. Place all ingredients in Vita-mix or other blender and blend well.2. If using a blender that's not as strong, blend frozen fruit and greens with liquid before adding the rest of the ingredients.

WHOLE GRAIN TORTILLAS

2 cups whole wheat flour1/2 cup brown rice2 tablespoons flaxseed meal, optional 1 teaspoon salt 1 cup warm water

Mix flours, flaxseed meal, salt, and water in a food processor until dough forms a ball. Turn dough onto a floured work surface, and knead for 5 minutes. Transfer to a bowl, and cover tightly with plastic wrap. Let dough sit at room temperature 30 minutes.

Divide dough into 8 equal pieces, and roll each piece into an 8-inch circle to ¼-inch thickness. Rub a skillet with olive oil, and set over medium-low heat. Cook tortilla for 1 minute. Turn over, and cook 2-3 minutes on second side or until flatbread bubbles up. Repeat for remaining tortillas.

Yield: 8 servings (serving size: 1 tortilla)

One Pan Mexican Quinoa

INGREDIENTS:• 1 tablespoon olive oil• 2 cloves garlic, minced• 1 jalapeno, minced• 1 cup quinoa• 1 cup vegetable broth• 1 (15-ounce) can black beans, drained and rinsed• 1 (14.5 oz) can fire-roasted diced tomatoes• 1 cup corn kernels, frozen, canned or roasted• 1 teaspoon chili powder• 1/2 teaspoon cumin• Kosher salt and freshly ground black pepper, to taste• 1 avocado, halved, seeded, peeled and diced• Juice of 1 lime• 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:• Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.• Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.• Serve immediately.

SPAGHETTI SQUASH WITH BASIL-WALNUT CREAM SAUCE

2 pounds spaghetti squash

Sauce:1 cup unsweetened almond milk1 cup walnuts1 cup fresh basil leaves, lightly packed (about 10-12 large leaves)½ cup fresh parsley, lightly packed2 cloves garlic, minced¼ teaspoon salt1/8 teaspoon pepper

Preheat oven to 375 degrees. With a fork, prick squash all over and place in baking dish.

Cook 1 hour.

During last 10 minutes of baking time, put sauce ingredients in a food processor or blender. Process 15-20 seconds or until smooth (less time if you prefer a chunkier texture). Heat in a small saucepan over medium to low heat; do not boil. Cook 10-15 minutes, stirring occasionally.

While sauce is cooking, remove squash from oven, and let cool 10-15 minutes before cutting in half and removing the seeds. Discard seeds. Pull a fork lengthwise through the flesh to separate it into long strands. Place strands in a large bowl.

Pour sauce over spaghetti squash, and stir well to coat. Serve immediately.

Yield: 8 servings (serving size: about ½ cup)

CINNAMON ROASTED ALMONDS

2 cups whole almonds1/2 tablespoon extra-virgin olive oil1/2 teaspoon cinnamon1/4 teaspoon salt

Preheat oven to 250 degrees. Line an 11 x 17-inch baking sheet with parchment paper or lightly rub with olive oil and set aside. Put almonds in a large bowl, add olive oil and stir well. Sprinkle in cinnamon and salt and toss to coat. Spread almonds evenly on baking sheet. Bake 1 hour, stirring occasionally. Cool and serve or store in an airtight container.

Yield: 8 servings (serving size: about ¼ cup)

Baked Potato Chips

Ingredients• 1 bag russet potatoes (use as many or as few as you'd like)• 2-4 tbsp avocado oil• Real Salt

Instructions1. Preheat oven to 400 degrees.2. Slice potatoes thinly, using a knife or a mandolin. I use a salad shooter! It's so easy!3. Drizzle sliced potatoes with avocado oil and stir them up to coat. 4. Spread evenly in one flat layer on a stainless steel cookie sheet or silpat liner. 5. Sprinkle generously with salt. 6. Bake for about 20 minutes, or until desired crispiness. 

Options1. Sprinkle with any other seasoning before cooking. I like black pepper, my daughter likes a little cayenne pepper! Experiment a little to see what you like best!

Stir-Fry Vegetables with Brown Rice

Ingredients• 1 tablespoon sesame oil• 3 green onions (finely chopped)• 3 tablespoons fresh ginger (minced)• 4 cups fresh broccoli (chopped)• ½ pound fresh green beans (chopped)• 2 carrots (peeled and sliced on diagonal)• 1 bell pepper (red, yellow, or orange)• 2 cloves garlic (minced)• 4 cups greens (chopped (kale, bok choy, spinach, collards, etc))• 1 can sliced water chestnuts (drained)• 3 cups cooked brown rice• 2 tablespoons soy sauce• 1 ½ cups peas (if frozen run under water to thaw)• ½ cup toasted sliced almonds

Instructions1. Heat a deep skillet or wok over medium heat for about 1 minute. Add oil and heat for 1 minute.2. Add green onions and ginger. Sauté for 5 minutes.3. Add broccoli, green beans, carrots, bell pepper, and garlic. Stir fry for 8-10 minutes.4. Add greens and toss for about 2 minutes or until greens are wilted.5. Stir in water chestnuts, brown rice, soy sauce, peas, and almonds.6. Serve as a complete meal

3 Ingredient Oatmeal Cookies

2 ripe bananas, mashed1 cup quick-cooking oats, uncooked1/4 cup raisins, coconut(optional), chopped nuts

1. Heat oven to 350 degrees2. In a bowl combine mashed bananas, oats, and your add-in ingredient3. Spoon tablespoons of mixture onto cookie sheet. Bake 15 minutes or until edges are brown

Vegetarian Tortilla Soup

INGREDIENTSFor the tortilla strips• 6 6-inch corn tortillas• Olive oil• Kosher SaltFor the vegetarian tortilla soup• 1 yellow onion• 1 green bell pepper• 4 medium garlic cloves• 2 15-ounce cans black beans• 2 tablespoons extra-virgin olive oil, plus more for brushing• 2 teaspoons dried oregano• 1 teaspoon cumin• 1-2 tomatoes, crushed• 1½ cups frozen corn• 1 tablespoon adobo sauce (from 1 can chipotle peppers in adobo sauce)• 1 quart (4 cups) vegetable broth• 1 teaspoon kosher salt, and more for sprinkling• 4 radishes, for garnish (optional)• 1 lime, for garnish• 1 handful cilantro, for garnish

INSTRUCTIONS• Heat oven to 375°F.• Make the tortilla strips: Brush the tortillas lightly with olive oil on each side. Using a pizza cutter, slice them in half, then into thin strips. Place the strips on a baking sheet and sprinkle with kosher salt. Bake for 10 to 12 minutes until crispy and lightly browned.• Prep the veggies: Peel and dice the onion. Dice the green pepper. Peel and mice the garlic. Drain and rinse the beans.• Make the soup: In a large pot or Dutch oven, heat 2 tablespoons olive oil and sauté the onion until translucent, about 5 minutes. Add the green pepper and the garlic and sauté for 2 minutes. Stir in the oregano and the cumin for 1 minute. Add the tomatoes, beans, corn, adobo sauce, broth, and kosher salt. Bring to a boil, then simmer for 10 minutes. Taste and add additional adobo sauce or kosher salt if desired.• Prep the garnishes: Slice the radishes. Slice the lime into wedges.• Serve: To serve, ladle the soup into bowls and allow to cool to warm. Garnish with the tortilla strips, radishes, torn cilantro leaves, and plenty of lime juice.

Fully Loaded Mexican Style Twice Baked Potato Skins

Ingredients6 - 8 medium potatoes (about 3 pounds)2 tablespoons olive oil1/2 cup sweet whole kernel corn1/2 cup cooked black beans1/2 cup diced tomatoes1 jalapeño pepper, minced1/2 to 1 cup guacamole for serving (optional)

Taco Seasoning:1/4 teaspoon oregeno1/4 teaspoon paprika1/4 teaspoon chili powder1/4 teaspoon onion powder1/4 teaspoon garlic powder1/2 teaspoon salt1/2 teaspoon cumin1/4 teaspoon black pepper

InstructionsPreheat oven to 400 degrees F (200 C). Scrub potatoes and dry then pierce with knife in a few places and wrap in aluminum foil. Bake for 45 minutes to 1 hour or until soft when squeezed. Remove from oven and allow them to cool enough to handle. Cut them in half lengthwise and use a spoon to scoop out center leaving a little bit of flesh.Mix taco seasoning in a small bowl. Brush both sides of potatoes with oil, place potatoes face-down on lined baking tray, and sprinkle with seasoning mix. Bake for about 10 minutes until skins start to crisp then remove pan from oven, flip them over onto their backs and fill each skin with tomatoes, corn, black beans, jalapeños, and additional taco seasoning. Bake for another 10 minutes until edges are crisp.Remove from oven and cool for about 5 minutes, then top with guacamole if desired and serve warm.

The Best Veggie Burger Recipe in the World  Serves: 20 small patties

Ingredients• 1 cup red onion, finely chopped• 1 cup broccoli (peel and chop stalk too!), finely chopped• 1 cup carrots, grated• 1 15.5 ounce can pinto or roman beans, rinsed, drained• 1 teaspoon cumin powder• 1 teaspoon garlic powder• 1 teaspoon onion powder

Instructions1. In a large bowl, add the pinto beans and mash with a potato masher or a fork. Add the rest of the ingredients and incorporate evenly by hand. Form into meatballs and flatten. Each patty should be about ½ inch thick and the diameter can be as large as you want.2. In a large frying pan over medium high heat, add the veggie patties. Brown the bottoms (2-3 minutes) and flip to brown the other side, 2-3 more minutes. Serve on a bed of lettuce or as desired.

Vegetable Stuffed Eggplant

Ingredients• 4 eggplants• 2 garlic cloves, crushed• 1 onion, diced• 1 cup quinoa, cooked• 4 mushrooms• 1/2 sweet potato, cubed• 1 zucchini• 1 tomatoFor the Topping:• 3 tablespoons sesame seeds• Black olives• Fresh thyme and oregano• Olive oil, for drizzling• Salt and pepper, to taste

Preparation• Preheat oven to 350°F.• Cut the eggplants in half, leaving the tops on and score the surface of the flesh with a knife.• Place face-up on a baking tray up, drizzle with olive oil, and season with salt and pepper.• Bake for about 20 minutes, or until soft.• Gently sauté the onions, garlic, mushrooms, all other vegetables, and quinoa until golden brown.• Remove the flesh from the roasted eggplants and stuff with vegetable mixture.• Drizzle with olive oil, return to oven for a final five minutes, until crispy brown.• Sprinkle with toppings to your liking and serve warm.

Creamy Pinto Bean Dip

INGREDIENTS• 1 tablespoon olive oil• 1/3 cup chopped red onion• 1 (15-ounce) can low-sodium pinto beans, rinsed and drained• 2 garlic cloves, chopped• 3 tablespoons chopped red bell pepper• 3/4 teaspoon chili powder• 1 1/2 teaspoons red wine vinegar• 1/4 teaspoon dried oregano• 3/4 teaspoon kosher salt, plus more• 1/4 teaspoon freshly ground black pepper, plus more

PREPARATION• Heat oil in a large skillet over medium. Add onion and cook until softened, 4–5 minutes. Add beans, garlic, and bell pepper and cook, stirring, until softened and warmed through, 4–5 minutes. Stir in chili powder and cook until fragrant, about 1 minute more.• Pulse bean mixture, vinegar, oregano, 3/4 tsp. salt, 1/4 tsp. pepper, and 1/4 cup water in a food processor, adding water by the tablespoonful if needed, until smooth. Taste and adjust seasoning. Serve warm or at room temperature.

BAKED SQUASH WITH KALE AND BEANS

2 pounds delicata or butternut squash1 tablespoon extra-virgin olive oil1 cup chopped onion1 clove garlic, minced½ cup water or vegetable broth 1 (15-ounce) can cannellini beans, rinsed and drained4 cups chopped kale, stems removed ½ teaspoon dried thyme1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley

Preheat oven to 375 degrees. Cut squash in half lengthwise, and scoop out seeds (a small ice cream scoop works well). Place halves, cut side down, in a 9 x 13-inch baking dish. Pour in water to 1/4-inch deep. Bake 35-40 minutes.Remove from oven until cool enough to handle. While you are waiting, heat olive oil in large skillet over medium heat. Add onions, and cook about 5 minutes or until soft and translucent. Stir in garlic, and cook 30 seconds, stirring constantly so garlic doesn’t burn. Pour in water or broth, beans, kale, thyme, and parsley. Stir well, and cover. Cook 3-5 minutes or until kale is slightly wilted.Lay squash halves cut side down on a cutting board. Slice from top to bottom, following the ribs, to make wedges. Use a paring knife to remove skin. Cut wedges into 1-inch cubes, and add to skillet. Cook 5 more minutes, and serve.

Yield: 6 servings (serving size: about 1 cup)

Mexican Pinto Beans

Ingredients• 1 cup dried pinto beans • 3 cups reserved vegetable broth • 1 small onion, chopped • 1 small green bell pepper, chopped • 2 teaspoons ground cumin • 2 teaspoons chili powder • 3/4 teaspoon salt • 1/2 teaspoon pepper

How to Make ItStep 1Sort and wash pinto beans; place in a large saucepan. Cover with water 2 inches above beans, and bring to a boil. Boil beans 1 minute. Cover, remove from heat, and let soak 1 hour. Drain.Step 2Bring beans, broth, and remaining ingredients to a boil. Cover, reduce heat, and simmer 2 hours. Chill, if desired; reheat over medium heat. *Add minced jalapeño for more heat.

Best Quinoa Chili

INGREDIENTS• 3/4 cup dry quinoa• 1 large yellow onion• 4 cloves garlic• 2 large carrots• 2 celery stalks• 1 green bell pepper• 15-ounce can black beans• 15-ounce can red kidney beans• 2 tablespoons olive oil• 3 tablespoons soy sauce• 2 tablespoons adobo sauce (from 1 can chipotle peppers in adobo sauce)• 2 large tomatoes, crushed• 1 ½ cup frozen corn• 4 ounces chopped green chiles• 1 tablespoon chili powder• 2 teaspoons garlic powder• 2 teaspoons paprika• 1 teaspoon ground cumin• 1 bay leaf• 1 tablespoon white wine vinegar• Kosher salt• Fresh ground black pepper

INSTRUCTIONS• Place 3/4 cup quinoa in a saucepan with 1 1/2 cups water. Bring to a boil, then reduce the heat to very low. Cover the pot, and simmer where the water is just bubbling for about 15 to 20 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit covered to steam for 5 minutes.• Meanwhile, chop the onion. Mince the garlic. Peel and chop the carrots. Chop the celery. Dice the green peppers. Drain and rinse the beans.• In a large pot or Dutch oven, heat the olive oil, then saute the onion for 5 minutes. Add in garlic, carrot, celery, and green pepper, and saute about 5 minutes, stirring occasionally. Stir in the soy sauce and adobo sauce and cook 30 seconds more.• Add the black beans, kidney beans, tomatoes, 2 cups of the cooked quinoa (reserve remainder for future use), corn, and green chiles. Add enough water to obtain a liquid consistency, about 3 cups. Season with the chili powder, garlic powder, paprika, and ground cumin and a bay leaf. Simmer chili on low for 30 minutes.• When ready to serve, stir in the white wine vinegar and several pinches of kosher salt. Taste, and add additional salt and pepper to taste. Serve with chili fixings of your choice (lime, cilantro, and so forth).

Southwestern Black Bean Tacos

1/3 cup of lime juicesalt and pepper2 tbsp olive oil2 cups of frozen corn kernels2 cans (or about 3 1/2 cups) of black beans1 ripe avocado, chopped1/4 green bell pepper, chopped1/4 red bell pepper, chopped1 small onion, chopped fine1/4 cup finely chopped cilantro

Whisk the first three ingredients (for the dressing) in a small bowl; set aside.Heat a lightly oiled frying pan over medium high.  Lightly toast corn until spotty brown but not charred, about five minutes.  Remove from heat.

In a large bowl, add the remaining ingredients and the toasted corn.  Drizzle with the dressing and mix well.  Season with additional salt and pepper if desired.

In the same skillet that you used to toast the corn, heat about three tablespoons of oil and lightly toast some whole-grain tortillas of your choice, one at a time. You may need to add more oil to the skillet as you go.

Roasted Cauliflower with Smoked Paprika

Ingredients• 1 large head cauliflower, broken into 1-inch florets (about 8 cups)• ¼ cup coconut oil• 1 teaspoon smoked paprika• ½ teaspoon garlic powder• ½ teaspoon salt

Instructions1. Preheat oven to 450 degrees. Place cauliflower in a large bowl. Combine coconut oil, paprika, garlic powder, and salt. Pour oil mixture over cauliflower, and stir well.2. Place a silicone mat on an 11 x 17 baking sheet or rub sheet with coconut oil. Bake for about 20 minutes.

Berry Blast SmoothieIngredients1 cup water or any unsweetened non-dairy milk (such as almond, coconut, rice or soy)1 cup frozen blackberries, blueberries, and raspberries1 banana, peeled

Yield: 1 serving (serving size: about 8 ounces or 1 cup)

Recipe Notes Your smoothie will taste best if either the berries or the banana is frozen. To freeze bananas,

remove peels before placing in freezer. Put in a plastic zip-top bag until completely frozen. To make this a “green” smoothie, add 1 cup of fresh spinach or kale leaves (stems removed

from the kale). Add 1 tablespoon flaxseed for a fiber boost.

Italian Salad DressingIngredients1/2 cup extra-virgin olive oil2 tablespoons fresh lemon juice1 clove garlic, minced1 teaspoon dried basil1/2 teaspoon dried oregano1/4 teaspoon sea salt

Combine all ingredients in a blender. Refrigerate until chilled.

Brown Rice Stir-fry with Orange SauceIngredients1 tablespoon extra-virgin olive oil2 cups chopped broccoli (stems and florets) or ½ 16-ounce bag cut broccoli, cooked1 cup chopped carrots ½ cup chopped onion ¼ cup Bragg’s Liquid Aminos ¼ cup freshly squeezed orange juice1 clove garlic, minced 1 teaspoon fresh grated ginger root or ¼ teaspoon ground ginger3 cups cooked brown rice>¼ cup toasted chopped walnuts2 tablespoons chopped green onion

InstructionsHeat olive oil in a large skillet over medium heat, and add broccoli, carrots, and onions. Cook until vegetables are softened, about 5-7 minutes, stirring occasionally. Increase heat to medium high. Add Bragg’s Liquid Aminos, orange juice, garlic, ginger root, brown rice, walnuts, and green onions. Cook another 5 minutes or until heated through, and serve.

Yield: 4 servings (serving size: about 1 ¼ cups)

Recipe Notes Use a cheese grater for the ginger root. Add 1 cup canned chickpeas, drained. Bragg’s Liquid Aminos is an alternative to soy sauce that has no added salt or

preservatives. Bragg’s Liquid Aminos is a Certified NON-GMO (not genetically modified) liquid protein concentrate, derived from healthy soybeans, that contains 16 essential and non-essential amino acids.

CABBAGE SALADPrep Time

15 minsTotal Time

15 mins Easy light healthy cabbage salad that you can whip up in no time! Great for detox and/or for serving as a side dish.Course: SaladCuisine: InternationalKeyword: Cabbage SaladServings: 4 servingsCalories: 125 kcalAuthor: Precious Nkeih of preciouscore.com

IngredientsCabbage Salad

4 cups shredded cabbage (loosely packed) 1 small cucumber 2 stems green onions substitute with two tablespoons chopped red onion

Cabbage Salad Dressing 3 tablespoons extra virgin olive oil 1 tablespoon apple cider vinegar (or another kind of vinegar) 1/2 teaspoon salt 1/2 teaspoon ground black pepper

Instructions1. Mix all ingredients for the dressing and set aside.2. Peel and thinly slice the cucumber and place in a bowl. Chop the green onions and add to the bowl. Add the

cabbage then drizzle the dressing on top. Toss to combine and serve immediately or refrigerate until ready to serve. When ready to serve, taste to ensure seasoning is okay then adjust if needed before serving.

Recipe Notes1. This cabbage salad will keep well for 2 days in the fridge.2. Instead of a regular cucumber, you could use an English cucumber. No need to peel if you choose to use an English cucumber.

Kale SaladIngredients1 ½ bunch Kale chopped½ cup olive oil½ cup fresh squeezed orange juice¼ cup Apple Cider vinegarDash of Bragg’s Liquid Amino1 Tablespoon sesame oil Grate a little red onion (optional) InstructionsMix all liquid ingredients in a bowl then toss in onion and kale. Place in refrigerator to chill. Serve chilled.

Peachy Keen Smoothie

Ingredients1 cup unsweetened non-dairy milk (almond, coconut, rice, soy) or water1 cup sliced fresh or frozen banana, peeled (about 1 medium banana)1 cup sliced fresh or frozen peaches1 cup fresh spinach or kale leaves2 tablespoons finely chopped walnuts (about ½ ounce)1 tablespoon ground flaxseed, optional

Place all ingredients in a blender, and process until smooth.

Yield: 2 servings (serving size: about 8 ounces or 1 cup)

Recipe Notes

If your smoothie is too thick, add a little more non-dairy milk or water. Make sure either the banana or peaches are frozen so your smoothie is chilled. To freeze bananas, remove peels before placing in freezer. Put in a plastic zip-top

bag until completely frozen. Flaxseed is high in fiber and a good source of Omega-3 fatty acids.

Simple Baked ApplesIngredients

5-6 medium apples, peeled and cut into chunks 2 tablespoons coconut oil, melted 1 teaspoon cinnamon

Instructions

1. Preheat the oven to 350 degrees.2. Put the apples in a small to medium baking dish.  Mix the melted butter or coconut oil together

and then dump it on the apples.  Toss well to coat all the apples evenly with the cinnamon mixture.

3. Bake in the preheated oven until the apples are soft, about 20-30 minutes.  Stir once during the baking time. Enjoy!

Stir Fry Zucchini Noodles

Ingredients 1 10.7-ounce package Veggie Noodle Co. Zucchini Spirals 1 Tablespoon Extra Virgin Olive oil 1 onion sliced 1 green bell pepper sliced 2 teaspoons minced garlic 1 teaspoon minced fresh ginger 1 teaspoon sesame oil 2 Tablespoons Bragg’s Liquid Aminos 1/2 teaspoon crushed red pepper (optional)

Instructions1. In a large skillet over medium heat, add oil. Saute the sliced onion and bell pepper for

about 2 minutes. Add the Veggie Noodle Co. Zucchini Spirals and cook for a couple of minutes until softened. Add garlic and ginger and stir for a minute.

2. Add sesame oil and Bragg’s Liquid Aminos and stir. Add crushed red pepper, if desired.3. Serve the Stir Fry Zucchini Noodles hot.

Sweet Potato and Black Bean Chili

Ingredients Instructions

ROASTED VEGETABLE SOUP

Ingredients:

3 Parsnips – chopped (bite sized)3 Large Carrots – chopped (bite sized)2 Red or Yellow Peppers – chopped3 Celery stalks – chopped2 Sweet Potatoes – chopped (bite sized)1 Russet Potato – chopped (bite sized)1 cup Grape Tomatoes 1/2 Large White Onion – chopped3 Garlic cloves – mincedhandful of fresh parsley – chopped (optional)salt & pepperOlive Oil (about 3 TBS)6 Cups Vegetable broth

Directions:

1. Heat oven to 400 degrees.  On foil lined baking sheet - toss all vegetables with olive oil and salt & pepper.

2. Roast about an hour - or until all veggies are softened. Remove from oven and let cool.

3. Transfer 1/2 of the vegetables to a soup pot - add about 2 cups of broth to the vegetables and using a hand mixer on slow speed - whip the vegetables for about 1 minute - add the rest of the broth and vegetables - simmer on low heat to warm through.

4. Add the parsley - and cook another 5 minutes.  Serve immediately.

Potato, White Bean, and Kale Vegan Soup

Prep Time: 20 mins / Cook Time: 40 minsServes: 6

Ingredients:

1 large yellow onion chopped medium, about 2 cups 2 teaspoons olive oil 3 garlic cloves finely minced, about 1.5 tablespoons (2) 32 ounce containers of veggie stock 2 pounds yukon gold potatoes chopped medium, about 4 cups (2) 15 ounce cans cannellini beans (also known as white kidney beans) 2 tablespoons fresh rosemary, finely chopped 3 cups kale, ribs removed and torn into 2″ pieces salt & pepper

INSTRUCTIONS

1. Preheat oven to 350 degrees.2. Heat a large pot over medium heat with 2 teaspoons olive oil. Saute onions for 5-7 minutes until

translucent. Add in 1.5 tablespoons minced garlic and cook until fragrant, 1 minute.3. Pour in vegetable stock, potatoes, cannellini beans and rosemary. Bring to a low boil, reduce heat to low

and simmer uncovered for 30 minutes.4. Add the kale to the soup and cook 5 more minutes. Remove from heat, salt & pepper to taste, then allow

to rest for 5 minutes. 5. Will keep in an air container in the fridge for 7 days.

NOTESIf cooking in a slow cooker, after the onions have sauteed add all

Eggplant StewINGREDIENTS

1 eggplant (1 and 1/2 pounds), cut in 2 inch cubes (approximately) ; the eggplant can be either peeled or unpeeled. the recipe works either way.3-4 zucchini, sliced2-3 summer squash, slicedsliced mushrooms (8 oz.)garlic crushed ( 1 teaspoon)1 large onion, chopped coarse1-2 large tomatoes, dicedolive oil (1 tablespoon)1 can of chickpeas (optional)saltpepper to taste1 tablespoon of chili powder, if desired

DIRECTIONS

In a large pot (about 10-12 quarts) add oilve oil, garlic and onion. Cover and cook under medium flame about 5-10 minutes, then add mushrooms. Continue cooking, 5-10 minutes, and add tomatoes.When the mixture begins to bubble add eggplant, reduce heat and simmer for about 45 minutes, then add the zucchini and the squash. Continue cooking for approximately 30 minutes longer until all the vegetables are tender. Add chickpeas and spices.

Number of Servings: 10

SAVORY STUFFED PEPPERS

Ingredients:

4 Bell Peppers of any color 1 cup Brown Rice 2 cups Water 2 cups Cooked Black Beans (canned beans will do in a pinch) 16 oz Natural Salsa (Trader Joes has one with no preservatives or extras) 2 Avocados 1 Red Onion 4 Green Peppers 2-4 Eggplants, depending on size (2 cups chopped) 2 TBSP Olive Oil 1 TBSP Chili Powder Salt and Pepper to taste 1 bag Frozen Corn

Method:

1. Cook rice and water in a large pot until fluffy.2. Soak the peppers and eggplant in the warm vinegar solution for a few minutes to clean. Rinse and pat them dry with a kitchen

towel.3. Heat the cast iron skillet on medium heat.  If you don’t have an insulated handle, please use an oven mitten to pick up your

skillet.4. Chop the onion, eggplant, and green peppers according to size preference, “finely” if you aren’t a fan of chunky veggies or

coarsely if you like a slightly different flavor in each bite.  Leave the skin on the eggplant to conserve nutrients (i.e. don’t peel it).  Chop the avocado lengthwise in half by rotating the blade around the giant seed (“pip”-U.K., “pit”-U.S.A.) in the middle; use a spoon to scoop out the green, fleshy contents and mash with a fork.  For the bell peppers, cut in half from stem to stern and de-seed; it is up to you if you want to take the stalks off.  Sometimes removing them weakens the pepper halves.  Arrange the eight pepper halves in the glass casserole dish.

5. Add Olive Oil to the skillet and fry the chopped onion until translucent, followed with the chopped green pepper, and finally the chopped eggplant. Fry for a few minutes until cooked through, then turn off the heat and set the skillet aside.

6. Preheat the oven to 350F.7. When the rice is done, add salsa, seasonings, mashed avocado and beans.  If you are using canned beans, make sure to rinse

them in the colander first; if you are using frozen beans, extend the cooking time until the beans are thawed (a few minutes).8. Empty the skillet contents into the pot; stir.  Using the “avocado spoon”, scoop out the stuffing into the pepper halves.9. Bake the stuffed peppers in the oven at 350F for 20-30 minutes, depending on how crispy you like the peppers to be.  To

reduce baking time, you may steam the pepper halves while the rice is cooking (put steamer insert over rice pot) and then bake them stuffed for 10 minutes.  If you prefer the peppers to have a little crunch to them: 20 minutes in the oven.

10. If you have extra stuffing leftover in the pot, store in a clean glass salsa jar (or to be super-frugal, put it in the salsa jar you just used!)  You can use it later to make Stuffed Pepper Soup by adding 2 cups of Broth (vegetable or bean for the Daniel Fast) or Stock (if you’re not fasting).

11. Wash the pot and add frozen corn; cook according to directions on the packet.12. When peppers are done, serve two halves per adult with plenty of sweet corn on the side.  Voila!

Cajun Red Beans and Rice½ tablespoon extra-virgin olive oil½ cup chopped green pepper½ cup chopped red onion½ cup sliced celery¼ cup water2 teaspoons Creole Seasoning (see recipe below)1 (15.5-ounce) can red kidney beans, rinsed and drained2 cups cooked brown rice

Heat olive oil in a large, deep skillet over medium heat. Add green peppers, onions, and celery. Cook until vegetables are softened, about 3-5 minutes. Add water and Creole Seasoning. Stir well. Mix in kidney beans and rice. Lower heat and cook another 5 minutes or until heated through.Yield: 8 servings (serving size: ½ cup)

Recipe Notes

Serve with sliced avocado and/or sliced green onions. Add diced tomatoes. Stovetop directions using dry rice: Sauté vegetables as directed. While vegetables are cooking, bring 2

cups water to a boil. Lower heat, and add vegetables, 1 cup uncooked brown rice, and beans. Cover, and simmer about 45 minutes, or until rice is light and fluffy.

Creole Seasoning2 tablespoons paprika1  teaspoon onion powder1 teaspoon garlic powder1 teaspoon salt½ teaspoon pepper½ teaspoon thyme½ teaspoon dried basil½ teaspoon dried oregano½ teaspoon cayenne pepperMix all ingredients in a small glass jar. Cover, and store until ready to use.Yield: 12 servings (serving size: about 1 teaspoon)

SOUTHWESTERN BLACK BEAN SALAD

INGREDIENTS:

15.5 oz can black beans, rinsed and drained 9 oz cooked corn, fresh or frozen (thawed if frozen) 1 medium tomato, chopped 1/3 cup red onion, chopped 1 scallion, chopped 1 1/2 – 2 limes, juice of 1 tbsp olive oil 2 tbsp fresh minced cilantro (or more to taste) salt and fresh pepper 1 medium hass avocado, diced 1 diced jalapeno (optional)

DIRECTIONS:

In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Squeeze fresh lime juice to taste and stir in olive oil. Marinate in the refrigerator 30 minutes. Add avocado just before serving.

Yield: 13 servings, Serving Size: 1/2 cup

Minestrone SoupIngredients:8 cups vegetable stock1½ cups of dried garbanzo beans2 cups dried red kidney beans½ cup carrots3 medium tomatoes ½ cup fresh parsley1 cup cabbage¼ teaspoon oregano¾ teaspoon basil¼ teaspoon thyme½ cup celery½ cup onion1 clove garlic1 package spinach noodles, cookedsea salt, to taste

Directions:1. Soak garbanzo and kidney beans overnight, drain and rinse.2. Peel and dice tomatoes.3. Cook and drain garbanzo and kidney beans as per directions on package.4. Mince garlic and parsley.5. Chop carrots, onion, celery, cabbage and garlic and sauté in water or soup stock over

medium heat for 5 to 7 minutes.6. Stir in cooked and drained garbanzo beans, kidney beans, diced tomatoes and minced

herbs.7. Bring to a simmer, then turn heat down and simmer 10 minutes.8. Stir in cabbage and parsley with lid partially on for about 15 minutes or until cabbage is

tender.9. Add more soup stock or tomatoes as needed. Serve over cooked spinach noodles.

ROASTED CHICKPEAS:

1 (12 ounce) can chickpeas (garbanzo beans), drained2 tablespoons olive oilsalt (optional)garlic salt (optional)cayenne pepper (optional)Add all ingredients together:

Directions:

Prep: 5 m / Cook: 40 m / Ready In: 45 m

Preheat oven to 450 degrees F (230 degrees C).

Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.

SPICY BLACK BEAN VEGETABLE SOUP

1 tablespoon olive oil1 onion, chopped1 clove garlic, minced2 carrots, chopped2 teaspoons chili powder1 teaspoon ground cumin4 cups vegetable stock (use less for a thicker soup)2 (15 ounce) cans black beans, rinsed and drained1 (8.75 ounce) can whole kernel corn (or frozen)1/4 teaspoon ground black pepper1 (14.5 ounce) can stewed tomatoes

Directions:Prep: 15 m / Cook: 35 m / Ready In: 50 m

In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.

Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Muesli

1 cup barley flakes1 cup old-fashioned rolled oats or oat flakes1 cup rye flakes½ cup chopped raisins½ cup chopped pecans½ cup slivered almonds¼ cup flaxseed meal¼ cup raw sunflower seeds2 teaspoons cinnamonAlmond milk, rice milk, or soy milkFresh fruit – blueberries, chopped apples, sliced bananas, sliced strawberries

Mix ingredients together, and store in an airtight container. Store in a cool, dry place, and it should stay fresh for about a month.

Cold Muesli: For each serving, use ½ cup Muesli and ½ cup almond milk. Place in a bowl appropriate for the number of servings. Cover with plastic wrap and refrigerate 2 hours or overnight. When ready to eat, add fresh fruit and more almond milk, if desired.Hot Muesli: For each serving, use ½ cup Muesli and ½ cup almond milk. Place in a bowl appropriate for the number of servings. Cover with plastic wrap and refrigerate 2 hours or overnight.

To serve, place Muesli and ¼ cup almond milk per serving in a medium saucepan, and bring to a boil. Lower heat, and simmer about 5 minutes. Add fresh fruit, if desired.

Yield: 10 servings (serving size: ½ cup)

Cuban Black Bean Salad

1 Canned black beans, (canned) drained & rinsed2 Tomatoes, diced (or cherry tomatoes)1 Red Yellow and Green Bell Peppers, finely chopped1 Red onion, chopped1 cup Sweet corn, steamed1 teaspoon Dried oreganoParsley leaves, small bunch, finely choppedSalt, to taste

Ingredients for Mojo Sauce Dressing

2 tablespoons Olive Oil3 tablespoons Fresh-Squeezed orange juice2 cloves Garlic, minced1/2 teaspoon Orange Zest (Rind)1/2 teaspoon Dried oregano2 teaspoon Cumin (Jeera) powder1/2 teaspoon Black pepper powderSalt, to taste

1. To begin making the Cuban Black Bean Salad Recipe, first get all the ingredients ready. If you don't find black beans, you can also cook Rajma (red kidney beans) ahead of time and use it in this salad.

2. In a small mixing bowl, whisk all the ingredients for the mojo sauce until smooth.3. In a large salad mixing bowl, add all the ingredients for the salad and the mojo sauce and stir well to

combine. Check the salt and seasonings and adjust to suit your taste.4. Serve the Cuban Black Bean Salad along with a bowl of soup

ROASTED POTATO VEGETABLE SALAD

Prep Time: 10 mins / Cook Time: 1 hour Total Time: 1 hour 10 mins Yield: 4

2 lbs. baby red potatoes, halved 1 corn on the cob, husk on 1 red bell pepper, diced 1 orange bell pepper, diced 1 green bell pepper, diced 1/2 teaspoon cumin 1/4 teaspoon ancho chili pepper powder 1 tablespoon coarse salt 1 teaspoon pepper 1 tablespoon fresh dill, minced + extra roughly chopped to garnish Green onion, thinly sliced to garnish 3 tablespoons olive oil

1. Preheat oven to 400˚F.2. Toss potatoes, bell peppers, cumin, ancho chili pepper, salt, pepper, minced dill, and olive oil until

coated on a roasting pan. Spread the vegetables out into a single layer, leaving an empty space for the corn on the cob. Place the corn on the cob, husk still on, in the empty space.

3. Put the pan on a middle rack in the oven and bake for 30 minutes. Remove the corn on the cob and set aside. Put the pan back in the oven and cook for another 30 minutes, or until potatoes are tender.

4. While vegetables continue to cook, remove the husk from the corn and slice off the kernels.5. When the potatoes are tender enough to be pierced with a fork, remove the pan from the oven. Stir in the

corn kernels and add the remaining fresh dill and green onion to garnish.

BAKED BUTTERNUT SQUASH FRIES

Ingredients• 1 Large Butternut Squash• 4 Tsp. Olive Oil• 1/4 Tsp. Sea Salt

Instructions

Pre-heat oven to 400° F. Peel and remove seeds from one large butternut squash. Cut into even "fries". Toss in olive oil and sea salt. Spread out on lightly oiled baking sheet. Bake for 20-30 depending on size of your squash. Turn squash several times to ensure that each side gets lightly browned. Enjoy!

Vegetarian Chili (Makes 5-6 servings)

1 medium onion, diced1 carrot, diced2 celery stalks, diced1 bell pepper, diced (Best if you use half a red and half a green)3 cloves garlic, minced1 cup chopped mushrooms (baby bella or white will do)1 8 oz. package tempeh2 whole tomatoes, diced15 oz. hand-crushed tomatoes2 tsp cumin1 tsp chili powder1 tsp onion powder1/2 tsp garlic powder1/4 tsp red pepper flakes1 cup lentils1 15 oz. can of your favorite beans, rinsed and drained (Try using a combination of black and pinto beans)*optional toppings: serve with diced avocado or cilantro

In a large frying pan, heat 1 Tbsp olive oil and add diced onion and carrot. Cook for about 10 minutes, until slightly softened. Add diced celery, bell pepper, garlic, and mushrooms and continue cooking over medium heat.

In a medium-large cooking pot, add 1 tsp olive oil and crumble tempeh into the pot using your fingers. Fry until tempeh has turned golden-brown in color, about 3-5 minutes.

In a separate smaller pot, bring 2 cups of water to a boil. Add your lentils and cook for about 15-20 minutes, stirring occasionally, until they are mostly cooked. It’s okay if they’re not completely cooked through (see step 5).

While the lentils are cooking, add cooked veggies to tempeh, along with both diced tomatoes and hand-crushed tomato. Stir in your spices and bring the chili to a boil, then return to a simmer.

Add the cooked lentils to the chili, along with the beans. Let the chili simmer for another 15 minutes or so to let the flavors really intensify. Serve with optional toppings and enjoy.

Ethiopian Cabbage Dish

Ingredients• 1/3 cup olive oil• 4 carrots, sliced• 1 onion, thinly sliced• 1 teaspoon salt• 1/2 teaspoon black pepper• 1 teaspoon cumin• 1 teaspoon turmeric• 1/2 teaspoon ground ginger• 1 head cabbage, thinly sliced• 5 red potatoes, cut into bite-sized pieces

Instructions1. Heat the olive oil in a 6.5-Quart Covered Stockpot over medium high heat.2. Toss in the carrots and onion and saute them in the oil for about 5 minutes.3. Stir in the seasonings (salt, pepper, cumin, turmeric, ginger) and toast for a

minute.4. Add in the cabbage and potatoes. Stir to combine. Cover the pan. Reduce

the heat to medium-low. Cook until the potatoes are soft, about 30 minutes. (actual time will depend on how big you cut your potatoes).

MICROWAVED CINNAMON APPLESINGREDIENTS 1 Sweet Apple of your choice 1/2 Tbsp Coconut Oil 1 tsp Ground Cinnamon Dash Ground Nutmeg Small Glass Bowl Plastic Wrap or Lid for the Bowl

INSTRUCTIONS1. Using an apple slicer (or a knife), cut your apple into wedges. You can

either peel it before or after (I prefer after). Cut wedges in half or thirds to make bite-size pieces.

2. Put the coconut oil in the small bowl (I use a Pyrex dish with a lid for this) and microwave it for about 15-20 seconds until it's melted.

3. Place apples and all other ingredients into the glass bowl. Mix it around to coat the apples with the spices and oil.

4. Place the lid or plastic wrap on the top of the bowl. Leave a small vent open for steam to escape.

5. Microwave on HIGH for 2:15.6. Be very careful removing the bowl from the microwave. It will be

extremely hot and there will be steam. Use potholders here, it really helps.

7. Give everything a quick little stir, let them cool a minute or two (so you don't burn your tongue) and eat warm.

ROASTED POTATO VEGETABLE SALAD

Prep Time: 10 mins / Cook Time: 1 hour Total Time: 1 hour 10 mins Yield: 4

2 lbs. baby red potatoes, halved 1 corn on the cob, husk on 1 red bell pepper, diced 1 orange bell pepper, diced 1 green bell pepper, diced 1/2 teaspoon cumin 1/4 teaspoon ancho chili pepper powder 1 tablespoon coarse salt 1 teaspoon pepper 1 tablespoon fresh dill, minced + extra roughly chopped to garnish Green onion, thinly sliced to garnish 3 tablespoons olive oil

6. Preheat oven to 400˚F.7. Toss potatoes, bell peppers, cumin, ancho chili pepper, salt, pepper, minced dill, and olive oil until

coated on a roasting pan. Spread the vegetables out into a single layer, leaving an empty space for the corn on the cob. Place the corn on the cob, husk still on, in the empty space.

8. Put the pan on a middle rack in the oven and bake for 30 minutes. Remove the corn on the cob and set aside. Put the pan back in the oven and cook for another 30 minutes, or until potatoes are tender.

9. While vegetables continue to cook, remove the husk from the corn and slice off the kernels.10. When the potatoes are tender enough to be pierced with a fork, remove the pan from the oven. Stir in the

corn kernels and add the remaining fresh dill and green onion to garnish.

Mexican Quinoa Stuffed Sweet PotatoesPrep Time: 5 mins / Cook Time: 40 mins (Serves 4)

Ingredients 2 large sweet potatoes 1 tablespoon olive oil 1/4 cup chopped red onion 1/4 cup chopped bell pepper 1/2 cup frozen corn 1/2 cup cooked quinoa 1 cup canned black beans drained & rinsed 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon smoked paprika Sea salt to taste

to garnish:

1 avocado mashed Tahini Hot sauce Chopped cilantro

Instructions1. Preheat the oven to 400ºF. Place sweet potatoes on a baking sheet and prick with a fork. Place in the

oven and bake for 40 minutes.2. Meanwhile, heat the oil in a large skillet. Add the onion and pepper and saute until tender, about 5

minutes.3. Add corn, quinoa, black beans and spices and cook 2 - 3 more minutes.4. When sweet potatoes are fork tender, remove from oven and let rest for 5 minutes. Slice in half and

place each half on a plate. Top with quinoa mixture, avocado and a drizzle of both tahini and hot sauce. Finish with a sprinkle of cilantro and enjoy!

SWEET & SPICY JICAMA SALAD

1 large jicama, peeled and julienned2 navel oranges, peeled and cut into chunks1 large red bell pepper, cut into bite-size pieces 1/2 hothouse cucumber, diced3 small sweet yellow peppers, sliced2 small sweet orange peppers, sliced4 radishes, thinly sliced3 Thai Chile peppers, minced1/2 jalapeño pepper, diced1/2 bunch cilantro, chopped1 lemon, juicedground black pepper to taste

DirectionsPrep 20 min / Ready 50 mins

Combine jicama, orange chunks, red bell pepper, cucumber, sweet yellow and orange peppers, radishes, Thai Chile peppers, jalapeno pepper, cilantro, lemon juice, and black pepper in a large bowl.

Cover the bowl with plastic wrap and refrigerate until flavors blend, about 30 minutes.

Potato and Pepper Breakfast with Avocado

Ingredients (serves 1)

1/2 russet potato 3-4 mini sweet peppers 1/2 small onion 2 cloves garlic 1/4 avocado Red chili flakes Black pepper Extra Virgin Olive Oil

1. Chop up potato, peppers, onion, and garlic. Stick potatoes in a bowl and microwave for 3 minutes to soften2. Heat up some olive oil in a pan and cook potatoes, peppers, onions, and garlic until onions are translucent and veggies get a little bit soft.3.Top with pepper, red chili flakes, and sliced avocado. 

Roasted Butternut SquashPrep Time: 10 mins / Cook Time: 30 mins(Serves 4)

Ingredients

4 cups cubed butternut squash 1 tablespoon extra-virgin olive oil ½ teaspoon ground cinnamon ¼ teaspoon ground cumin ¼ teaspoon salt ¼ teaspoon pepper

Directions

1. Preheat the oven to 450°F.2. In a large mixing bowl, toss the cubed squash in all the remaining ingredients until well coated.3. Spread the coated squash on a sheet pan in a single layer, and bake for 25–30 minutes, stirring halfway

through. Squash is done when well caramelized and fork-tender.