I believe that ultimate health and well being can be achieved if the majority if not all of your diet is full of raw fruits and vegetables. (raw meaning, not cooked) I love eating raw, I know I am getting the full nutritional benefits from my meals. I never feel slow or sluggish instead I feel alive and vibrant. These lettuce wraps are fully raw and are so delicious.


Ingredients

2 cups of white button mushrooms, chopped
1/2 can of sliced water chestnuts, chopped
1/2 cup of dry roasted, unsalted cashews, chopped
3 green onions, sliced
1 cup of julienned carrots
Butter lettuce leaves

Marinade

3 Tbs of low sodium Tamari
2 splashes of apple cider vinegar
1 healthy dollop of Sriracha
1 Tbp of coconut sugar
1/2 inch of fresh ginger, minced


Directions


Chop all of your nuts and vegetables and put it all in a big bowl. Mix all of the marinade ingredients in a separate bowl, then pour the marinade over. Let your vegetable mixture marinade for at least an hour at room temperature before spooning the mixture into your lettuce cups.


Enjoy and remember to be always mindful and eat with compassion!

Cherry Chia Seed Smoothie

Each morning I start my day with a 32oz of fresh water followed by a fruit smoothie. Fruit smoothies give me proper energy and mental clarity I need for a successful day. I make sure each smoothie is packed full of revitalizing and nourishing nutrients, such as chia seeds. Chia seeds are natural energy boosters, they are packed full of wonderful plant protein, calcium, and omega-3 fatty acids.

Ingredients

2 cups of frozen cherries

4 ripe bananas

3 cups of coconut water

1 Tbs of chia seeds

Directions

Add all of your ingredients to a blender (I use a Vitamix). I usually add the frozen fruit first so its close to the blade and mixes well. Blend for several minutes until the desired creaminess is reached. If you like your smoothies not as thick add a bit more water until you reach the desired consistency. Pour your smoothie into a glass or mason jar and serve.

Enjoy and remember to be always mindful and eat with compassion!

Asparagus Walnut Pesto Pasta

I try not to use a lot of oil in my cooking because of the added fat. I try to keep my meals low fat but a dollop of vegan pesto is alright now and then. This plant based dish is hearty and very flavorful. Toasted walnuts are the star ingredient in this pasta dish. Walnuts alone are so flavorful but when slightly toasted they are unbelievably yummy! Walnuts are rich in omega-3 fatty acids, they boost heart health, and also have anti-inflammatory benefits making them a delicious super food.  

Ingredients

1/2 package of gluten free brown rice spaghetti pasta

1 Tbsp of vegan Pesto (read the ingredients, pesto is usually made with parmesan cheese)

6 cloves of roasted garlic, chopped

1/2 bunch of organic asparagus, chopped

1 handful of organic whole walnuts, toasted and chopped

A dash of red pepper flakes

Directions

Cook your pasta until its al dente, rinse and set aside. In a nonstick pan toast your walnuts on medium high heat until fragrant. Add your chopped asparagus to this pan along with your chopped roasted garlic. Let this mixture cook for about 2 minutes add the pesto to the pan along with your pasta toss until the pasta is well coated. Serve and sprinkle with red pepper flakes for a little kick. 

Enjoy and remember to be always mindful and eat with compassion!

Coconut Blackberry Nice-Cream

Everyone enjoys a cold creamy treat now and then. This nice-cream, is non dairy, a guilty free treat that tastes amazing. This nice-cream isn't just for dessert lovers it's healthy enough to indulge in for breakfast. You won't believe the texture and flavor of this treat, it really is wonderful. 

The secret to a creamy nice-cream is to use ripe bananas. Ripe bananas are covered with dark brown spots and their stems are black. The bananas should be falling off the stems, this means perfect ripeness. Fully ripened bananas have higher levels of antioxidants, immunity enhancement qualities, and are easier to digest.  

Ingredients

1 cup of fresh organic blackberries, plus a few for garnish

1/4 cup of organic unsweetened coconut flakes

6 ripe frozen bananas

1 Tbs of vanilla

1/2 cup of cold water

Directions

Place all of your ingredients in a blender (I use a Vitamix) blend for several minutes until all of your ingredients have made a creamy ice-cream consistency. Spoon your creamy nice-cream into a bowl and top with your leftover blackberries and a sprinkle of coconut. 

Enjoy and remember to be always mindful and eat with compassion!

Mediterranean Pasta Salad

I have a love for cold pasta salads, they remind me of warmer days in the dead of winter. Here is a fresh pasta salad that is simple to throw together and munch on for lunch during the week. I love to add dark leafy greens to pasta loading this salad with lots vitamins and antioxidants, helping in decreasing the risk of cancer and other diseases. Spinach may also play roll in slowing down the aging process.

Ingredients

2 cups of gluten free brown rice pasta (I used a variety of different shaped pasta)

5 cups of fresh organic spinach leaves

1 pint of organic cherry tomatoes, halved 

1/2 cup of pitted and halved kalamata olives

1 cup of marinated artichokes with red peppers (I get these from the olive bar)

1 Tbs of salt free greek seasoning 

Fresh cracked pepper

Directions

Cook your pasta until al dente drain and rinse in cold water, set aside to cool. Halve your olives and tomatoes and add them to a large bowl along with the spinach, artichokes and dry seasoning. The artichokes will be soaking in a bit of marinade which will mix with the dry seasoning and make a tasty natural dressing. Once your pasta is cooled add it to the bowl of vegetables and toss to mix all the ingredients. Top with freshly ground pepper.

Enjoy and remember to be always mindful and eat with compassion.

Vegetable Risotto

I'm excited to create this new food blog, all my new recipes will be 100% vegan Ⓥ. Not only will the recipes be all plant based but they will also be low sodium and cooked with without oil. Some might say that eating vegan is extreme and lacks in flavor, well I am here to prove that not only can you achieve ultimate health being vegan but that it can be delicious. This risotto is hearty and satisfying, a perfect comfort food. 

Ingredients

1 cup of Arborio rice

1 leek, thinly sliced

3 cups of sliced white mushrooms

1 cup of fresh peas

1 bunch of thin asparagus, chopped

1 Tbsp of salt free Italian seasoning

32oz of low sodium vegetable broth

2 cups of white wine 

Directions

Prepare your vegetables, in a separate sauté pan on medium high heat add the mushrooms and let them sauté until golden brown, when done set them aside.  In a large saucepan on medium high heat add your thinly sliced leek. Let the leek sweat and caramelize naturally. When this process is done add the dry arborio rice and let the grain cook dry to the pan cook while stirring until it turns a light golden color, this adds to the flavor of the dish. 

Enjoy and remember to be always mindful and eat with compassion!