On The First Day of Christmas, My True Love Made For Me……

Lets start the holiday feasting with a warm and hearty soup that’s packed with protein. This soup contains plenty of healthy ingredients such as, black beans, pumpkin seeds, kale and garlic which all combine so well to make it taste amazing! In addition to being so healthy, its fast and easy to make!

Spicy Black Bean Soup

Ingredients

• 1 – 15 oz can black beans
• 1 – 15 oz can yellow corn
• 1 – 15 oz can diced tomatoes
• 1 zucchini diced
• 4 cloves garlic
• 1 onion diced
• 1 cup collard greens or kale chopped
• 4 cups vegetable broth
• 1 tsp taco seasoning
• 1/2 tsp red chili powder
• 1/2 tsp ground cumin
• 1/2 green jalapeno minced
• 1/4 cup pumpkin seeds or sunflower seeds
• 1/2 cup chopped cilantro
• sea salt and black pepper to taste
• 1 tsp coconut oil

Directions

• In a large stock pot heat coconut oil and saute onions until translucent
• Add garlic and zucchini
• Add vegetable broth, black beans, corn and diced tomatoes and bring to boil
• Add red chili powder, ground cumin, taco seasoning, jalapeno, sea salt and black pepper
• Reduce heat to simmer, add collard greens or kale, pumpkin seeds or sunflower seeds and simmer for 15 minutes
• Turn stove off and add chopped cilantro
• Serve and Enjoy!

Serves: 4

Prep time and cook time: 30 min

Vegetable Pad Thai

Ingredients

• 8 ounces dried, wide, and flat rice noodles (pad thai noodles)
• 1/4 tsp raw honey
• 3 tbsp fresh lime juice, plus wedges for serving
• 4 tbsp soy sauce or 2 tbsp Bragg’s liquid amino’s soy sauce alternative
• 2 tsp coconut oil
• 3 scallions, white and green parts separated and thinly sliced
• 1 medium onion diced
• 1 large red bell pepper thinly sliced
• 1 & 1/2 cup green cabbage thinly sliced
• 2 garlic cloves, minced
• 1 inch piece of ginger, minced
• 1/2 tsp Sriracha sauce (add more if you would like it more spicy)
• 2 large eggs (optional), lightly beaten
• 1/2 cup fresh cilantro, chopped
• 1/4 cup chopped roasted, salted peanuts

Directions

1. Soak noodles according to package instructions. Drain.
2. In a small bowl, whisk together honey, lime juice, and soy sauce.
3. In a large nonstick skillet, heat oil over medium-high.
4. Add onion and cook until translucent, then add one clove garlic and red bell pepper and stir fry for 2 min.  Then add green cabbage and ginger and stir fry for an additional 3 min.  Add 1/4 of soy sauce mixture and cook for additional 2 min. Transfer to a plate.
5. Add scallion whites and garlic and cook, stirring constantly, until fragrant, 30 seconds. Add eggs (if using) and cook, scraping skillet with a rubber spatula, until eggs are almost set, about 30 seconds. Transfer egg mixture to a plate. If not using eggs, just stir fry scallion whites and garlic and set aside.
6. Add noodles and remaining soy-sauce mixture to skillet; cook, tossing constantly, until noodles are soft and coated with sauce, about 1 minute. Add veggies and egg mixture (or just scallion whites and garlic if not using eggs) and toss to coat, breaking eggs up gently. Add Sriracha sauce and mix well.
7. Serve noodles with lime wedges, garnish with scallion greens, cilantro, and peanuts.

Prep Time and Cook Time: 35 min

Serves: 4

Vegetable Curry

Ingredients

• 2 tsp coconut oil
• 1 medium yellow onion, diced small
• 1 tbsp red curry paste
• 1 cup unsweetened coconut milk
• 1 potato, peeled and cut into 1-inch pieces
• 1 small cauliflower, cut into florets
• 1 can (15.5 ounces) chickpeas, rinsed and drained
• sea salt and black pepper to taste
• 1/4 tsp red chili powder
• 1/4 tsp tumeric
• 1/2 green chili minced
• 2 cloves garlic minced
• 1/2 inch ginger piece minced
• fresh cilantro, for serving

Directions

1. In a medium pot, heat 2 teaspoons oil over medium-high. Add remaining onion and cook, stirring often, until soft, 3 minutes.
2. Add curry paste and stir until fragrant, about 1 minute. Add red chili powder, tumeric, green chili, and garlic
3. Stir in coconut milk and 1 cup water and bring to a boil.
4. Add potato and cauliflower and season with salt, pepper and ginger.
5. Reduce heat to medium, cover, and simmer until vegetables are tender, 10 to 15 minutes.
6. Stir chickpeas into curry and increase heat to high. Simmer rapidly until liquid reduces slightly, 2 minutes.
7. Serve curry over rice with cilantro.

Cook Time and Prep Time: 30 min

Serves: 4

recipe courtesy of marthastewart.com with adjustments made by me!

Coconut Lentil Soup

Ingredients

• 1 cup yellow split peas
• 1 cup red split lentils
• 7 cups water
• 1 medium carrot, diced
• 2 tbsp fresh peeled minced ginger
• 2 tbsp curry powder
• 2 tsp coconut oil
• 8 green onions, thinly sliced
• 2 cloves garlic
• 1/3 cup tomato paste
• 1 can coconut milk
• sea salt to taste
• handful cilantro chopped

Directions

• Wash the split peas and lentils under warm water and rinse until the water is no longer murky
• Place them in a large stock pot and cover with water and bring to a boil
• Reduce heat to a simmer, add the carrot and 1 tbsp of ginger
• Cover and simmer for about 30 min or until the split peas or soft
• In a small skillet heat coconut oil on low heat, add the curry powder, and brown lightly, then add the green onions, and the remaining ginger
• Saute for 2 min stirring constantly, then add the tomato paste and saute for another 2 minutes
• Add this mixture to the simmering lentils, along with the coconut milk, and the sea salt
• Simmer uncovered for 20 min to thicken the soup.  Add water if you like it to be a thinner consistency
• Garnish with green onions and cilantro and serve

Serves: 6

Prep time and Cook time: 45 min

Recipe courtesy of www.101cookbooks.com with adjustments made by me!

 

 

 

Asian Quinoa

Ingredients

• 1 carrot, shredded
• 1 cup edamame
• 2 cups steamed or raw broccoli
• 1/4 cup cilantro chopped finely
• 2 scallions chopped finely
• 1/2 cup quinoa cooked as directed on package
• optional 1/2 cup cabbage shredded
• 1/4 cup mama tangs salad dressing

Directions

• Combine all ingredients, except quinoa together in a large bowl
• Once quinoa has come to room temperature, add to bowl and mix well

Prep time and cook time: 30 min

Serves: 4

 

Colorful Quinoa

Ingredients

• 4 cups quinoa cooked
• 1/4 cup grated raw beets
• 1/4 cup grated raw carrots
• 1/4 cup tightly packed finely chopped cilantro or parsley
• 1/3 cup finely chopped green scallion
• 2-3 tbsp extra virgin olive oil
• 1/4 cup freshly squeezed lemon juice
• sea salt to taste

Directions

• Combine all ingredients in a large bowl.  Mix well and serve

Eggplant Curry – Baingan Bharta

Ingredients

• 2 medium eggplants cut in half lengthwise (you can also use baby eggplants)
• 1 onion diced
• 1 large tomato diced
• 2 cloves garlic pressed
• 1/2 small green chili minced
• 1/2 tsp ground cumin
• 1/4 tsp red chili powder
• 1/2 tsp ground coriander seeds
• 1/2 tsp tumeric
• 1 inch of ginger minced
• 2 tsp grape seed oil
• 5 sprigs cilantro chopped
• sea salt to taste

Directions

• Grease baking sheet and place eggplants face up.  Bake in preheated oven at 375 F for 20-25 min until skin is slightly charred and inside is soft
• In an skillet, heat grape seed oil on low-medium heat and add onion. Cover and cook until onion is translucent
• Add garlic, saute another minute
• Add green chili, ginger, cumin, red chili powder, cumin and ground coriander, saute for 1 min
• Add diced tomato and saute covered until it is well cooked
• Add sea salt
• With a potato masher, mash this mixture well
• Once eggplant is finished roasting, allow it to cool.  Scoop out inside into a bowl and remove skins.  Mash the eggplant with the potato masher
• Add eggplant to the onion and tomato mixture in skillet
• Mix well and cook for another 2 min
• Garnish with cilantro

Fresh Tomato Mint Salsa

Ingredients

• 1 large ripe tomato diced finely
• 1 tbsp fresh mint chopped finely
• 1 tbsp fresh scallion chopped finely
• 1 tbsp fresh cilantro chopped finely
• 1 tsp fresh ginger minced
• 2 cloves garlic minced
• 2 tbsp extra virgin olive oil
• 3 tbsp fresh lemon juice
• sea salt and pepper to taste

Directions

• Mix all ingredients well in a medium sized bowl
• Serve with any mexican dish, or any vegetable side dish
• For those who eat seafood, you can serve this with fish as well

 

Asian Sauteed Cauliflower

Ingredients

• 1 medium head cauliflower, trimmed of green parts
• 5 tbsp vegetable broth
• 1/2 tsp grated fresh ginger
• 2 medium cloves garlic, pressed
• 2 tbsp rice vinegar, or fresh lemon juice
• 1 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp extra virgin olive oil
• sea salt and white pepper to taste
• 1/2 tbsp chopped fresh cilantro

Directions:

• Cut cauliflower florets into quarters
• Heat broth in large stainless steel skillet
• When broth begins to steam, add cauliflower and cover,  sauté for 5 minutes
• Whisk together rest of ingredients and toss with florets
• Marinate for about 5 minutes for more flavor
• Allowing the cauliflower to soak up the dressing for a few moments before serving makes it even better
• Garnish with chopped cilantro

Cook Time and Prep Time: 15 min

Serves: 4

Recipe courtesy of whfoods.org

Cilantro Lime Dressing

Ingredients

• 1/2 small jalapeno pepper, seeded and chopped
• 1 clove garlic
• 1 teaspoon minced fresh ginger root
• 1/4 cup lime juice
• 1 tbsp honey
• 2 teaspoons balsamic vinegar
• sea salt to taste
• 1/4 cup packed cilantro leaves
• 1/4 cup extra-virgin olive oil

Directions

• Place the jalapeno pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped
• Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend
• Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing
• Season to taste with salt before serving
• Drizzle on mixed mesclun greens