Creamy Thai "Peanut" Dressing (Detoxinista)

Creamy Thai "Peanut" Dressing

Source: Detoxinista.

Serves: 4

Adapted from Once Upon a Chef.

Ingredients

• 1/4 cup sunflower seed butter
• 1 tablespoon raw apple cider vinegar
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon tamari, soy sauce, or coconut aminos
• 3 tablespoons honey (use maple syrup for vegan version)
• 2 garlic cloves, minced
• 1-inch knob of fresh ginger, peeled and chopped
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup water, or more for a thinner consistency

Instructions

1. Combine all of the ingredients in a high-speed blender, and blend until completely smooth. Add more water, if a thinner consistency is desired, then serve over your favorite salad ingredients, including sliced red pepper, shredded cabbage or romaine, fresh cilantro, and some sunflower seeds for crunch.

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Sweet Potato and Chickpea Tagine (Whole Foods)

Sweet Potato and Chickpea Tagine

Source: Whole Foods.

Serves: 4

Ingredients

• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1/4 teaspoon black peppercorns
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon ground cinnamon
• 1 cup chopped white onion
• 3 cloves garlic, minced or pressed through a garlic press
• 2 2/3 cup low-sodium vegetable broth, divided
• 3 tablespoons no-salt-added tomato paste
• 1 large sweet potato (about 1 pound), peeled and cut into 1/2-inch pieces
• 1 (15-ounce) can no-salt-added garbanzo beans (also known as chickpeas), rinsed and drained, or 2 cups cooked garbanzo beans
• 1 tablespoon lemon juice
• 2 teaspoons grated lemon zest
• 1/2 cup pitted green olives, chopped
• 1/2 cup golden raisins
• 3 tablespoons fresh parsley leaves, chopped
• 2 tablespoons fresh cilantro leaves, chopped
• 4 cups cooked whole wheat couscous
• 1 lemon, cut into 4 wedges

Instructions

1. In a large skillet, toast coriander seeds, cumin seeds, peppercorns, crushed red pepper flakes and cinnamon over medium heat for 4 to 5 minutes or until fragrant. Transfer to a spice grinder and grind to a powder. Set aside.
2. Heat a large high-sided skillet over medium heat until hot. Add onion and cook about 5 minutes or until beginning to brown and stick to the pan. Add garlic and cook until fragrant. Stir in 1/3 cup vegetable broth and continue to cook 4 to 5 minutes longer or until very tender. Stir in spice mixture and tomato paste; cook 1 minute, stirring. Add remaining vegetable broth, potato, garbanzo beans, lemon juice and zest, olives and raisins. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer about 20 minutes or until potato is tender. Stir in parsley and cilantro. Serve over couscous with lemon wedges.

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Forager Grated Salad (Better Nutrition)

Forager Grated Salad

Source: Better Nutrition.

Serves: 4

You won’t have to do all the digging your forebears did to enjoy this fiber-rich salad.

Ingredients

• 3/4 cup grated organic heirloom carrot
• 1/2 cup thinly shaved organic celery
• 1/2 cup grated organic golden beets
• 1/2 cup peeled grated organic celery root
• 1/2 cup organic Italian parsley leaves
• 2 Tbs. organic pomegranate seeds
• 2 cups shredded organic romaine lettuce
• 1/4 cup fresh-squeezed organic orange juice
• 1 Tbs. organic coconut oil

Instructions

1. Toss carrots, celery, beets, celery root, parsley, pomegranate seeds, and romaine in bowl. Whisk together orange juice and coconut oil, and drizzle over salad.

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Easy Homemade Coconut Milk Using Shredded Coconut (Healthful Pursuit)

Easy Homemade Coconut Milk Using Shredded Coconut

Source: Leanne Vogel, Healthful Pursuit.

Prep time: 5 mins

Total time: 5 mins

Serves: 4

Ingredients

• 4 cups filtered water 
• 2 cups shredded unsweetened coconut

Instructions

1. Add ingredients to the bowl of your high powered blender. Blend on high for 1-2 minutes.
2. Strain mixture using a nut milk bag or a new, never-been-used seamless nylon sock.

Notes

I have heard that paint bags work well as a replacement for nut bags but that they have to be replaced every couple of times. I have had the same nut milk bag for years with no issues… so I am not sure how economical it is to use a paint bag instead.

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Quinoa with Roasted Veggies (Whole Foods Market)

Quinoa with Roasted Veggies

Source: Whole Foods Market.

Ingredients

• 1 cup 1/2-inch cubes peeled butternut squash
• 1 cup 1/2-inch cubes peeled sweet potato
• 1 tablespoon onion granules
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 3/4 cup quinoa, rinsed and drained
• 1 1/2 cup low-sodium vegetable broth
• 1/2 cup slivered almonds, toasted
• 1/4 cup chopped fresh parsley
• juice of 1 lemon (about 2 tablespoons)

Instructions

1. Preheat the oven to 350°F. In a large mixing bowl, stir together squash, sweet potato, onion granules, salt and pepper until evenly coated. Place on a rimmed baking sheet lined with parchment paper and roast about 40 minutes or until squash and potatoes are fork-tender.
2. Meanwhile, in a small saucepot bring quinoa and broth to a boil. Reduce heat to low, cover and cook about 15 minutes or until all the liquid is absorbed. Remove from heat and let stand 5 minutes. 
3. In a large bowl, toss together roasted vegetables, quinoa, almonds, parsley and lemon juice. Serve warm or at room temperature.

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Sweet Potato with Collard Greens and Adzuki Beans (Whole Foods Market)

Sweet Potato with Collard Greens and Adzuki Beans

Source: Whole Foods Market.

Ingredients

• 2 medium sweet potatoes
• 1 cup low-sodium vegetable broth, divided
• 4 green onions, sliced and dark green parts reserved for garnish
• 1 red bell pepper, cored, seeded and chopped
• 1 bunch collard greens, thick stems removed and leaves sliced 1-inch wide
• 1 (15-ounce) can no-salt-added adzuki beans, rinsed and drained
• 4 teaspoons toasted sunflower seeds
• 1 lime, cut into 4 wedges

Instructions

1. Preheat the oven to 400°F. Place potatoes on a large rimmed baking sheet and bake until tender when pierced with a fork, 45 minutes to an hour. Let cool, then peel and cut into 1-inch chunks. 
2. Meanwhile, in a large skillet, bring 1/2 cup broth to a simmer over medium high heat. Add white and light green parts of green onions and red bell pepper and cook about 5 minutes or until onions are translucent. Reduce heat to medium and stir in remaining 1/2 cup broth, collards and beans. Cover and cook 10 to 12 minutes or until collards are wilted and tender, stirring occasionally.
3. Divide greens between 2 bowls. Top with potatoes, sliced green onions, sunflower seeds and lime wedges and serve.

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Vegan Pumpkin Pie (The Spunky Coconut)

Vegan Pumpkin Pie
gluten-free, grain-free, egg-free, dairy-free

Source: The Spunky Coconut.

Ingredients

Crust

• 2 cups almond meal flour (I use Bob's) or ground walnuts*
• 8 soft pitted dates (soak first if they are dry)
• 1 tsp cinnamon

Instructions

1. Add to food processor: almond meal flour or ground walnuts, dates, cinnamon. 
2. Puree until it begins sticking together. 
3. Press into a deep ceramic pie dish.

Note: You don't need to grease or line the dish first. The raw crust won't stick.

Ingredients
Filling

• 1.5 cups coconut milk
• 1.5 cups pumpkin puree
• 1/2 cup coconut sugar (which is low glycemic index)
• 20 drops vanilla liquid stevia
• 1/2 tsp sea salt
• 2 to 3 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp ground nutmeg
• 1/4 1/8 tsp ground cloves
• 1/2 tsp cardamom (optional)
• 4 tsp agar powder (Not flakes! You would need far more if you use flakes!)

Instructions

1. Add all ingredients except agar powder to a small pot. If you'd like a chai flavor, include cardamom.
2. Simmer till coconut sugar is just dissolved.
3. Add 4 tsp agar powder (Not flakes! You would need far more if you use flakes!).
4. Whisk agar powder vigorously while simmering for about one minute.
5. Pour over crust.
6. Refrigerate to set.I prefer to eat it room temperature.

Note: Ground walnuts are my favorite. I think they create a crust that tastes similar to a graham cracker crust. But I used almond flour in the photo above.

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