A quick, easy and healthy way to cook.
3 tablespoons extra-virgin olive oil
1 large red onion, diced
A bunch of pre cut brussel sprouts
3 Cups of Organic Cherry Tomatoes, whole
1 Large zucchini, cut
1 Cup water
1/2 cup chopped fresh basil (Added in the end)
Pink Himalayan Sea Salt to taste
3 Cups Brown rice & Quinoa Fusilli Pasta
Pink Himalayan Sea Salt
Add Olive oil to your frying pan and heat it up to full heat. Reduce heat and then add all the veggies after they have been cut into your frying pan.
Bring a large pot of salted water with olive oil to a boil. Add the pasta to the boiling water and cook as the label directs.
After you have sautéed the vegetables for a few minutes, add some salt and the water. Sauté your veggies until you have reached your desired softness. When pasta is down, drain the water and add how much you would like to a plate. Stir in the basil in your Veggie sauce and top it to the pasta. Enjoy!
These are amazing! Enjoy!
10 min cook | 2 servings | 5 min prep
Almond milk 1 cup
Plain flour 1 cup
Baking powder 2 tsp
Sugar/sweet stuff (I used evaporated cane sugar or agave syrup) 1 tbsp
Salt 1/4 tsp
Earth balance butter or Vegetabe oil 2 tbsp
Cinnamon 1 tsp
Combine dry ingredients.
Add almond milk and oil to the mix and mix it all up.
Heat pan to medium heat.
Cook the pancakes as usual – wait until bubbles form in the middle of pancake and flip over.
Add apple sauce and a few slices of apple. Sprinkle cinnamon over and then serve.
Superyummy Vegan Blueberry Pancakes
1 Cup Organic Whole Wheat Flour (Or your own preference)
2 tablespoons Organic Agave Nectar
2 tablespoons baking powder
1 teaspoon Pink Himalayan Sea Salt
1 Cup Almond milk
2 tablespoons Earth Balance Butter
1 Cup blueberries
Pour Four and Almond milk in a bowl and stir. Melt the butter and add to mixture with baking powder, salt and agave. Lastly add the blueberries in to mixture. Try not to puncture to many blueberries while stirring. In a non stick pan, add Earth Balance butter and pour some pancake mixture into the pan. Let them fry for about 2-3 minutes. Check to see if they are ready to be flipped. If they seems to break, let it fry a little bit more on lower heat. Put pancake on plate and add some fresh organic blueberries and serve.
7 beans (Any kind. ex. Lentils, black bean)
2 Liter water
1/2 Butternut squash
12 small carrots
3 celery stalks
1 medium sized red onion
1/2 cup Coconut oil
2 tablespoons kosher salt
1/2 teaspoon Coriander
1 teaspoon Turmeric
1 dash Cumin
Soak beans in water 24 hours before you start to cook them. Drain the water they have soaked in and add the new water in to a large pot combined with the beans. Turn stove on high and let water start heating up. Add the butternut squash, carrots, celery, and red onion in to the pot. Pour the coconut oil in to the soup mix and lastly add the salt and spices.
Boil for a total of 45-60 minutes. Check the beans every 10 minutes or so to see how soft and tender they are. Decide your own preference.
Serve and garnish with Rosemary.
1 cup Raw organic Oats
2 cups water
1 tea spoon Pink Himalayan Sea salt
1/2 cup Organic Blueberries
Combine the oats, water and salt in a small pot. Bring to a boil for about 5 minutes. Add the blueberries in the end of the process so that you do not over-boil the berries.
Serve with a little Agave and Coconut Milk. Kids with LOVE this.