Tag Archive: yellow pepper


Ingredients

Dressing

  • 1/4 cup orange juice
  • 1 tsp sesame seed oil
  • 2 tsp soy sauce
  • 1 tsp orange zest
  • 1/2 tsp hot sauce
  • 1/4 tsp ground ginger
  • Sea salt and pepper to taste

Salad

  • 12 asparagus spears, julienned
  • 1/4 red pepper, julienned
  • 1/4 yellow pepper, julienned
  • 1/4 zucchini, julienned
  • 1/4 red onion, julienned
  • 2 tbsp grape seed oil
  • 45 g tofu, firm
  • 4 English cucumbers, seeds removed, julienned
  • Handful cilantro leaves
  • 4 handfuls watercress

Directions

  • Preheat barbecue or grill to high.
  • For dressing: Place all ingredients in a bowl, whisk together, and adjust seasoning to taste. Set aside.
  • For salad: Add asparagus, red pepper, yellow pepper, zucchini and red onion to medium-sized bowl.
  • Add 1 tbsp grape seed oil, season with salt and pepper, and toss to coat.
  • Place vegetables on grill and grill until vegetables begin to soften
  • Cut tofu in half to make two flat pieces. Brush on all surfaces with remaining grape seed oil
  • Grill tofu until crispy on all sides. Slice width-wise into 1/2-cm strips and add to grilled vegetables.
  • Add dressing, cucumber and half of the cilantro, and gently toss together.
  • Place equal amounts of watercress on four plates. Top with equal amounts of salad.
  • Sprinkle with remaining cilantro leaves.

Serves 4


Ingredients

  • 1 green pepper cut in 1 inch cubes
  • 1 red pepper
  • 1 yellow pepper
  • 1 orange pepper
  • 8 mushrooms
  • 2 tbsp grape seed oil (like coconut oil, this oil can withstand high temp – at room temp it remains in a liquid form, whereas coconut oil is solid)
  • 1/4 tsp red chili powder
  • 1/4 tsp tumeric
  • 1/4 tsp ground coriander seed
  • 1/4 tsp tandoori powder
  • 1/2 a small jalapeno minced
  • 1 garlic clove minced
  • juice of 1/2 fresh lemon
  • sea salt and black pepper to taste
  • You can also add red onion, tofu and grape tomatoes to the skewers and for those who eat meat, you can add chicken

Directions

  • In a bowl combine grape seed oil, lemon juice, garlic, jalapeno, red chili powder, coriander powder, tumeric, tandoori powder, sea salt and black pepper
  • Mix in mushrooms, red, yellow, green and orange peppers
  • Allow this to marinate in fridge for several hours
  • Using wooden or metal skewers, alternate veggies until skewer is full
  • Grill on barbeque until mushrooms are tender or alternatively you can bake in oven at 375 F for 20 min

Prep Time and cook time: 40 min

Makes about 10 skewers  (If you add more veggies, it will make more skewers)

Yellow peppers are very high in lutein and zeaxanthin which are great for healthy eyes and are both powerful antioxidants! Red peppers are very rich in Vitamin C and contain 11 times more beta-carotene than green peppers.  Beta-carotene is a form of Vitamin A and is great for your eyes.  They promote a healthy heart and healthy lungs.

This soup has an amazing creamy texture, its quite filling, and sooooo fast to make!

Ingredients

  • 1 large red pepper
  • 1/2 cup tomatillos (if available) or 1 tomato
  • juice of 1 lime or lemon
  • 1 small avocado
  • 1/4  small  jalepeno
  • 3/4 cup unchopped cilantro
  • 1 large yellow pepper
  • 1 cup cherry tomatoes
  • 2 cups hot water
  • 1 clove garlic
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Directions

  • Remove seeds from peppers and quarter peppers
  • Peel and remove seed from avocado
  • Throw all ingredients in Blendtec or Vitamix blender
  • Blend on “soup setting”
  • Garnish with cilantro

Courtesy of Victoria Boutenko, with adjustments by me!