INGREDIENTS
- 1 teaspoon avocado oil
- 1 small carrot
- 1 celery stalk
- 1/2 small white onion
- 2 cloves garlic
- 1 inch piece of ginger, grated
- cauliflower head, shredded in food processor (can use bag of cauliflower rice)
- 1 cup green beans
- 1 cup peas
- 1/2 cup organic, non-GMO corn
- 4 scallions, chopped
- 1-2 tbsp liquid aminos or coconut aminos (non-GMO, low sodium, gluten-free)
INSTRUCTIONS
- Cut cauliflower head into florets + pulse in food processor until rice texture achieved.
- Dice small: carrots, celery, white onion; mince: garlic; grate: ginger.
- Add 1 teaspoon avocado oil to pan.
- Saute carrots, celery, garlic, ginger, onion + green onions in large pan until all slightly softened (onions should be translucent).
- Add cauliflower rice after ingredients soften + stir until fully combined.
- Once cooked partially down (cauli will have softened), throw in beans, peas + corn.
- Add aminos + mix well to combine.
- Once almost finished cooking – toss in extra green onions.
- Served top with black and white sesame seeds and some raw green onions. Pictured here with organic, non-GMO tofu + roasted veggies. Enjoy!
INGREDIENTS
- 1 cup mashed sweet potatoes
- 1 flax egg (1 tbsp flaxseed meal + 2 tbsp water)
- 1 brown banana, mashed
- 1 1/2 cups whole grain gluten-free oats
- 1 tbsp baking powder
- 2 tbsp coconut oil, melted
- 1 3/4 – 2 cups almond milk
- 1 1/2 tsps cinnamon
- 1/4 teaspoon pink himalayan salt
- 1 tsp vanilla extract
INSTRUCTIONS
- Peel + chop sweet potatoes, then roast or steam until fully cooked. Mash until smooth, reserve 1 cup.
- Prepare flax egg + let sit until a thick mixture forms.
- In a mixing bowl, add dry ingredients: oat flour, baking powder, salt + cinnamon.
- In a separate bowl, whisk together mashed sweet potatoes, flax egg, almond milk (start with smaller amount and add more as needed), melted coconut oil + vanilla until smooth.
- Pour liquid ingredients into the dry and mix well to combine.
Heat a pan or skillet to medium heat, spray with coconut oil cooking spray. Measure 1/4 cup of batter into the pan.
- Cook 1-2 minutes until bubbles start to form, flip then cook for a few minutes more minute until the perfect color.
- Continue until all the batter is used up. Enjoy warm with some fresh fruit + almond butter!
INGREDIENTS:
- 1 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 1/2 red onion, chopped
- pink himalayan salt + black pepper to taste
- sprinkle of red chili flakes for spice
- 1-2 zucchinis depending on size, cut lengthwise, then sliced horizontally (they should resemble little slices of watermelon).
- 1 cup eggplant, chopped
- 1 can organic whole roma tomatoes, smashed.
- 1 can canellini beans, drained + rinsed.
- 2-4 cups raw spinach – or just throw the whole bag in 🙂
- 1 box Banza chickpea pasta
INSTRUCTIONS
- Add extra virgin olive oil to pan over medium heat.
- Add chopped garlic and onions and cook until softened.
- Sprinkle with salt, pepper + chili flakes.
- Add zucchini and eggplant, cover + stir occasionally.
- While this cooks, pour tomatoes into a large bowl and smash with a spoon.
- Once zucchini + eggplant has softened, add crushed tomatoes.
- Turn heat to high, bring to a boil then reduce to a simmer.
- While sauce is cooking, start to boil the water.
- Cook sauce until thickened (you’ll know it’s thicker when the sauce stays separated when you stir)
- Once sauce is thick enough, add the beans and spinach. Cook until spinach is wilted.
- Bring a large pot of water to a boil
- Add in box of pasta. Cook al dente for desired time.
- After cooked, strain.
- Drizzle with a little extra virgin olive oil.
- Sprinkle with a little pink himalayan sea salt, garlic powder, black pepper + nutritional yeast (1-2 tbsp) to taste.
- Mix to combine. Add pasta to finished sauce, mix to combine on low heat.
- Serve with some fresh basil on top + enjoy!
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