Sometimes searching for a yummy recipe that is plant-based, and somewhat simple can really be a challenge so I am sharing with you a few of my favorite ones of recent that I believe take the struggle out of eating plant-based.
These are meals that you can make often enough to really master, find fulfillment in, and make a staple in your own home. From breakfast smoothies to sorbet desserts, and everything in between, you are sure to find a healthy option that will taste delicious and satisfy you.
So let's stop wasting time... check them out!
by Dave Sandoval
1 scoop Can’t Beet This! 1/2 cup frozen organic blueberries 1 cup frozen organic strawberries 1 small organic orange, peeled and de-seeded 8 ounces organic nut milk
Description / Directions
Blend and enjoy 30-60 minutes before a workout or when you just need a little boost!
1 cup quinoa, soaked overnight in 2 cups water, drained and rinsed
1 cup water
1 tsp cinnamon
½ cup sliced apples OR dried apricots, diced
¼ cup soaked, sliced almonds
Maple syrup to taste
Soak the quinoa overnight in 2 cups water. Drain, rinse and set aside. Bring 1 cup water to a boil and add the quinoa. Reduce heat and simmer for 15 to 20 minutes until liquid is absorbed. Add the other ingredients and mix well. Drizzle with maple syrup and serve hot.
by Kelly Rubin
6 oz. really soft Banana about 2 small bananas
2 tbsp Apple Cider Vinegar
1 teaspoon Vanilla Extract
1 teaspoon Cinnamon
1/2 cup Stevia Powder
2 1/2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1 teaspoon ground cinnamon
2 tbsp nutritional yeast
1 cup dairy-free milk or water
5 tbsp LOV Super Meal* or protein powder
2 1/2 tbsp Rice Bran Solubles
2 cups Organic Old Fashion Oats Oatmeal finely ground
2 cups Frozen Blueberries or fresh
In food processor blend oatmeal (old fashioned oats) on high until finely ground and set aside. Skip this step if using pre-ground oat flour.
In a medium bowl add banana and mash well. Then add all ingredients in order, including the oat flour. Combine well and let sit for about 5 minutes while oven pre-heats.
Pre-Heat oven to 375*F
After the batter rests, scoop it into a cupcake tin with FOIL cupcake liners - not paper - or they will stick like crazy. Fill them until the batter completely covers the top of the liners. This makes 12 Muffins
Bake for about 18 minutes (until muffins bounce back when touched) Let cool before eating and store in refrigerator or freeze.
3 cups cooked whole or steel-cut oats
8 scoops Purium L.O.V. Supermeal Vanilla Chai
1 cup ground Organic Flax Advantage or Flaxseed meal
1/2 cup chocolate chips optional... you can also substitute for any dried fruit
1 cup nut butter of your choice almond, cashew, sunflower seed, peanut, etc.
1/2 cup raw honey
1/2 cup Purium Tropic Coconut Oil
Mix everything together and roll them into bite-sized balls. Next, place them in the refrigerator to set. Enjoy!
Shell options: Romaine or leaf lettuce, watercress leaves, nori sheets
Tomato, halved baby tomatoes, re-hydrated sun-dried tomatoes (cut in thin strips)
Almond cheese – limited to 3 times a week
Fresh raw corn
Mixed salad greens
Shredded beets, golden beets
Soaked nuts and seeds, chopped
Red and yellow bell peppers
Sweet potatoes, lightly steamed or wet sautéed in AVM Broth
Shitake mushrooms, wet sautéed in water
1 onion, chop in a food processor, then add: ¼ cup fresh lemon juice 2 cloves garlic 1 jalapeño 1 cup sun-dried tomatoes 1 ½ tsp cumin
3-4 Organic tomatillos
2-3 Organic jalapeño peppers
2-3 Green hatch chiles or pasilla chiles use whatever chiles are in season
1/2 Organic brown onion
2-3 Organic mini bell pepper
3 Organic cloves of garlic
1 tbsp Lemon juice
1/2 c. Cilantro
Himalayan Pink Salt and Pepper to taste
Place all veggies minus the garlic on a sheet pan. Drizzle with olive oil. Sprinkle with pink salt and pepper. Roast at 375° for 35 minutes turning every ten minutes. Once roasted remove the skin from all the chiles. Pro tip: use a paper towel to wipe off as much skin as possible. It's okay if there is a little left. Place all veggies in a blender add the lemon and pulse until smooth. Taste for flavor. Add more salt and pepper if necessary.
Serve with baked sweet potato chips, baked kale chips and organic blue corn chips. Enjoy!
½ large tomato
1 yellow mini pepper (or ¼ large)
¼ red onion (optional)
Baby handful of cilantro leaves
1 ½ tbsp olive oil
½ lime - juice only
Blend in a blender or processor, then add:
½ tsp garlic
½ tsp celery seed
½ tsp coriander, ground
Dash cayenne (optional)
2 large or 3 small avocados
Serving suggestion: Serve on a small bed of lettuce with soaked sunflower seeds, sprouts, sprinkled with nutritional yeast.
1 tbsp fresh orange juice
Pinch of cayenne
¼ tsp ground coriander
½ cup yellow grape tomatoes halved
1 small cucumber, peeled, cut in half lengthwise, seeded and cut into ½ inch dices
1 large, or 2 small radishes, halved and thinly sliced
4 large watercress or iceberg lettuce leaves, washed and patted dry
Halve and pit the avocado. Scoop out the avocado flesh, cut into chunks and transfer to a medium bowl. Add orange juice and coriander, mix gently to combine. Add tomatoes, cucumber and radish, stir and then divide the mixture between lettuce leaves. Serve immediately
¼ cup organic raw balsamic or apple cider vinegar
½ cup water
1 tsp organic minced dried garlic
½ tsp organic dried rosemary
½ tsp organic dried thyme
½ tsp organic dried basil
½ tsp organic dried oregano
½ tsp celery seed
⅛ tsp organic cayenne pepper or paprika
3 organic bell peppers
3 organic zucchini or other variety of summer squash
2 large organic onions
¼ cup organic olive oil - save to drizzle on vegetables after cooking
Marinating vegetables ahead of time is a wonderful way to make vegetable dishes a bit more interesting. You may also add broccoli, cauliflower, carrots, eggplant, bulb fennel root, or whatever vegetables appeal to you. Combine all ingredients but the veggies in a large bowl. Cut bell peppers into large pieces, discarding seeds and membranes. Cut summer squash, onions, and whatever other vegetables you choose to add into a size similar to the peppers. Add vegetables to marinade; toss to coat. Cover and chill for two hours or longer.
To prepare, simply roast the vegetables in the marinade, in a shallow baking dish in a pre-heated 350-degree oven until tender, about 15 to 20 minutes. Drizzle olive oil over veggies and serve. May be served over quinoa or millet or enjoyed as is.