4 tbsp honey
4 tbsp olive oil
1 tbsp cinnamon
Salt and pepper to taste
1. Peel and trim yams into 1.5-inch chunks.
2. Marinate yams with honey, oil, cinnamon, salt and pepper for 1 hour.
3. Preheat oven to 400 F.
4. Arrange yams on a baking tray and bake for 20 minutes.
5. Turn to the other side and bake again for 20 minutes.
6. Serve hot with your favorite dip.
4 stems of kale, any kind (washed and dried)
10 medium sized mushrooms (washed and quartered)
10 brussel sprouts (cut into halves)
1 cup cooked whole lentils
½ cup canned or roasted chickpeas
½ package firm tofu (I used Soyganic smoked tofu)
1 tbsp dijon mustard
2 tbsp avocado or extra virgin olive oil
2 tbsp balsamic vinegar
Salt & pepper
Balsamic glaze (optional)
Sweet Thai chili sauce
Soy or teriyaki sauce
1. Cook 1/2 cup brown lentils in some water for 15-20 minutes or until softened. Drain excess water and set aside.
2. Sauté cubed tofu in a drizzle of olive oil, 2 Tbs of sweet Thai chili sauce and a bit of soy or teriyaki sauce for 5-6 minutes until slightly browned. Remove from pan and then sauté the mushroom in the same sauce for a few minutes. Remove the mushrooms into a small bowl. Now pan fry the brussel sprouts in the same pan for 6-7 minutes until cut sides are slightly charred. Add some sea salt and black pepper, and a touch more olive oil if needed. Set aside.
3. With your hands remove the stems and break the kale leaves into small pieces in a salad bowl. Whisk together the dressing ingredients in a small bowl (oil, dijon mustard, balsamic vinegar, salt & pepper). Mix dressing into the kale to coat the leaves really well.
4. Add tofu, brussel sprouts, mushrooms, lentils, and chick peas. Drizzle with balsamic glaze. Toss and serve.
2 cups cooked rice
1 cup carrot – grated
1 Tbsp ginger – grated
1 Onion – chopped
2 Green chillies – slitted
1/4 tsp Turmeric powder
Salt to taste
1 tbsp oil
Cilantro – chopped
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Urad dal – 1 tsp
Curry Leaves – 1 strand
Coriander seeds – 1 tsp
Dry red chillies – 3-4
Peanuts – 1 tblsp
Grated Coconut – 2 tsp
1. Cook the rice separately and keep it to cool.
2. Heat oil in a pan and splutter tempering ingredients.
3. Add the chopped onions and green chillies and fry for 2-3 minutes.
4. Add turmeric powder and the grated carrot and fry for another 2-3 minutes. Add ginger and fry for 1 minute.
5. Mix the rice and salt.
6. Heat 1 tsp of oil in a small pan and fry the masala ingredients until they turn golden brown.
7. Coarsely grind it and toss this powder along with the rice.
8. Garnish with ribbons of carrot and finely chopped cilantro and serve with yogurt and pickle.
1 cup quinoa
6 large firm tomatoes
1 cup water
1/2 Granny Smith apple, cored and chopped
1 tablespoon fresh lime juice
1 clove garlic, minced
1 teaspoon olive oil
1 1/2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh mint
3 green onions, thinly sliced
sea salt and pepper to taste
1. Bring the quinoa and water to a boil in a saucepan over high heat.
2. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
4. Gently take the pulp out of the tomatoes, leaving a 1/2 inch wall. Finely chop pulp and keep it separate.
5. Toss the chopped apple with the lime juice, olive oil, garlic, parsley, mint, tomatoes, and green onions. Fold in the quinoa, and season to taste with salt and pepper. Add to the tomato pulp.
6. Fill the cut tomatoes with this mixture, and fill the baking dish with about 1/4 inch of water.
7. Bake in preheated oven until the peppers are tender, and the quinoa is hot(about 20 minutes).
1 cup nut mixture (cashews, almonds, hazelnuts, or nuts of choice)
1/2 cup oats
1.5 cups dates
1 tbsp coconut oil
2 tsp agave syrup or coconut sugar (optional, for extra sweetness)
2 tsp cacao powder
1. Powder the nuts, oats and cacao in a food processor.
2. Mix the rest of the ingredients and blend to a sticky mixture.
3. If it is still dry, add 1 tablespoon of coconut oil.
4. Press the mix into balls with your hands.
5. Roll in shredded coconut.
6. Refrigerate and serve.
7. The balls can last for upto two weeks if refrigerated.