This salad is colorful, refreshing, and delicious. It’s quick to put together and is light yet very satiating.

Dressing:

• clove garlic
• pinch salt plus 2 teaspoons
• juice of 1.5 limes (about 3 Tablespoons
• 2 tsp kosher salt
• cumin
• 1/4 tsp chili powder
• 1/4 cup olive oil

This dish is my favorite way to enjoy broccoli; it’s sweet and the toasted pine nuts really complement the flavor of the broccoli. It’s very simple to make and can be enjoyed in under 15 minutes. I got this recipe from eatingwell.com and have been making it consistently since. Enjoy!
 

4 servings, 3/4 cup each

Ingredients:

• 3 tablespoons pine nuts, or chopped slivered almonds
• 2 teaspoons extra-virgin olive oil
• 1 cup chopped onion, (about 1 medium onion)
• 1/4 teaspoon salt, or to taste
• 4 cups broccoli florets
• 2 teaspoons balsamic vinegar
• Freshly ground pepper, to taste

Preparation:

1. Begin by steaming the broccoli until just tender, 4 to 6 minutes. Transfer to a large bowl.
2. Toast pine nuts (or almonds) in a medium dry skillet over medium-low heat, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.
3. Add oil to a cast iron skillet and heat over medium heat. Add onion and salt; cook, stirring occasionally, adjusting heat as necessary, until soft and golden brown, 8 to 10 minutes.
4. Transfer broccoli, onion, pine nuts, and pepper to large bowl, add vinegar and toss until ingredients are coated evenly.

Per serving : 102 Calories

Risotto is a creamy and delicious comfort food. Yet it’s a comfort food that is also healthy: this recipe has lots of Vitamin A, copper, manganese, and B vitamins. Creamy and bold, the cayenne really pumps up the flavor. I found this recipe on Healthy Happy Life. The author Kathy calls cooking a risotto “meditation cooking”, as you stand over the saucepan and stir the rice until all the liquid is absorbed. This recipe is 100% vegan.

Image by Kathy at Healthy Happy Life

Ingredients:

• 1 1/2 cup Arborio rice
• 5 scallion stalks
• 2 small sweet potatoes
• 1 bunch fresh sage, 6+ leaves
• 1 bay leaf
• 1/4 cup Olive Oil
• 2.5 cups water
• 2 cups soy milk, unsweetened
• 1 red onion, small
• 2 tsp. garlic salt
• 2-3 dashes of cayenne

Preparation:

1. Wash scallions. Chop onion and scallions. Set aside.
2. Bake or steam sweet potatoes (20 minutes in oven or 2 minutes in microwave.) Should be slightly firm – not too mushy. Peel skin and dice potatoes into large 1″ cubes. Divide into two portions. Set aside.
3. Roughly chop sage leaves into dime-sized bits. Keep 2-3 leaves whole, for garnish.

Directions:

1. Heat olive oil and 3 Tbsp. water in saucepan over medium heat. Add a dash of garlic salt, red onion, most of the scallions, a few bits of chopped sage and half of the portion of sweet potato cubes. Saute for 3-5 minutes, until liquid is absorbed.
2. Add rice, remaining salt, cayenne, bay leaf and a bit more sage. Cook one minute, or until rice is slightly translucent, stirring constantly. Turn up heat to medium high.
3. Add 1/2 cup soy milk and cook until absorbed, stirring constantly.
4. Add 1/2 cup water. Stir until absorbed. Repeat this process (alternate water and soy milk). Do not add next portion of liquid until all the previous liquid is absorbed.
   IMPORTANT: YOU MUST STIR AND FOLD THE RICE MIXTURE CONSTANTLY.
   Estimated time of stirring while adding liquid: 25-35 minutes.
   Tip: Remove bay leaf half way through this process. You don’t want the bay leaf to overpower the sage.
5. When all the liquid has been added and absorbed your consistency should be that of a very thick oatmeal. If is seems too mushy, stir it quickly over the heat until it firms up. Be sure to taste test the rice firmness. If the inner grain is still hard-go for another round of liquid.
6. Once the texture and consistency is perfect, turn the heat to low and add remaining sweet potatoes, sage leaves and scallions. Fold over a few times. Turn heat off and cover with foil. Let sit for two minutes.
7. Serve in a warm shallow soup bowl or a small appetizer plate. Garnish with fresh sage and ground pepper. Drizzle a bit of olive oil for a richer dish.

Enjoy!

Roasting peppers really brings out the flavors and subtle texture. This recipe is vegan and is rich in fiber potassium, and vitamin A. Low potassium levels can cause muscle tiredness, feelings of fatigue and make you irritable and anxious.

Stuffed peppers are such an amazing way to invigorate the senses. Lush colors, savory flavors, and mouth watering-smells will ensure your dinner is never a bland one. Pure bliss…Happy eating!
 

Ingredients:

• 2 Large red bell peppers

For the filling:

• 1 large sweet potato (3 cups of flesh, baked)
• 1 cup vidalia onion, chopped
• 1/3 cup garlic hummus
• 1 large carrot, chopped
• 1 T olive oil
• 1/4 cup fresh orange juice
• 1 1/4 cup parsley, chopped
• 2 T maple syrup
• 1 tsp cayenne
• liberal amount of freshly ground pepper