CALIFORNIA QUINOA SALAD

1 cup quinoa

1/4 cup balsamic vinegar

1/2 cup shelled edamame

2 Tbsp cilantro, chopped fresh

1/4 cup raisins

1 red bell pepper, diced really tiny

lime juice and zest of 2 limes

1/4 cup slivered almonds

1/4 cup unsweetened coconut flakes

1/3 cup onion, diced really tiny

1 mango, diced really tiny

DIRECTIONS:

• In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
• In a small bowl, whisk together balsamic vinegar and lime zest; set aside.
• In a large bowl, combine quinoa, mango, bell pepper, edamame, red onion, coconut flakes, almonds, raisins and cilantro. Pour the balsamic vinegar mixture on top of the salad and gently toss to combine.

🐝One of my favorite cuisines is Mediterranean.  While some may not agree with garbanzo beans, hummus is a great snack to keep on hand or even make yourself.  Hummus is a lovely dip made from garbanzo beans, tahini (ground sesame seeds), lemon juice, salt, olive oil, and garlic.  Other spices may be added such as cumin.  It’s packed with protein and fiber and pairs well with vegetables.

♡VEGAN STRAWBERRY CREAM TART WITH FIGS AND PISTACHIOS

Ingredients:

CRUST-  200 grams dates,

1 cup rolled oats

1/2 cup shredded coconut

Filling:

200 grams cashews, soaked overnight

200 grams strawberries

50 grams coconut oil, melted

1/2 cup coconut cream

juice from 1/2 of a lemon

2 Tbsp. xylitol

2 tsp. vanilla extract

METHOD:

TO MAKE THE CRUST:

Place all of the dates in a food processor, be sure they’re pitted first. Process until they are all finely ground.

Add the rolled oats and coconut and pulse until they’re all mixed together.  Use moistened fingers to press this mixture into the sides, then the bottom of a 7-8” tart pan with a loose bottom.  Set aside.

TO MAKE THE FILLING:

In a blender, combine the cashews, strawberries, coconut oil, lemon juice, xylitol, coconut cream, and vanilla extract.  Blend this until it is all very smooth, starting on low and increasing to high, about 3-4 minutes or longer if needed.  The filling should be rather thick. Pour the filling into a chilled crust and spread it into an even layer.  Let this chill until it is firm enough to cut and beautiful it with sliced strawberries, sliced figs, and sprinkle on some chopped pistachios.

🐝MY ABSOLUTE FAVORITE GREEN JUICE

(which comes out differently every time)

Any leafy green is going to give you important vitamins and nutrients, The more, the merrier when it comes to our green vegetable friends.  Feel free to experiment with the quantities and ingredients to suit your unique preference.  I have a Breville Juicer that I’ve had for about 7 years now.  It’s a great brand and reasonably priced. It’s definitely been one of my favorite kitchen helpers and I couldn’t possibly be without it. ♡

My preferred ingredients:

1 bunch celery

2 cucumbers

1 lemon, scrubbed, cut into 4 pieces, skin left on

1/2 green bell pepper ( any color will do, but will affect the color of juice)

1-2 Honeycrisp apples

1 green zucchini squash

2 large handfulls of spinach leaves

1 small thumb-sized piece of ginger root

you can also add fresh turmeric for its anti-inflammatory properties, but be careful, it stains.

Feel free to add parsley, dandelion greens, kale,

Once juiced, store it immediately in amber glass jars if possible.  You can make enough for a few days to avoid the cleanup and to avoid any waste.  Drink this every day to feel energized and as an act of self-love.  ♡🐝

♡

GRILLED ASPARAGUS & SHIITAKE TACOS

Ingredients:

3 Tbsp.canola oil

4 garlic cloves, crushed with a press

1 tsp. ground chipotle chili

1/2 tsp. Himalayan salt

8 oz. shiitake mushrooms, cut and discard stems

1 bunch green onions, trimmed

8 corn tortillas, warmed

1 cup prepared guacamole

lime wedges

cilantro, as needed and for garnish

hot sauce for serving, optional

Method:

Heat grill on medium.  In a large baking dish, combine oil, garlic, chipotle, and salt.  Add shiitake, asparagus, and green onions-toss to coat.  Grill asparagus until tender and lightly charred, turning occasionally 5-6 minutes.  Grill shiitake and green onions until lightly charred, 4-5 minutes.  Transfer vegetables to cutting board.  Cut asparagus and green onions to 2” lengths and slice shiitakes.  Serve in warmed tortillas, lime, guacamole, cilantro, and hot sauce.

-Add some grilled chicken or shrimp for non vegans.

♡🐝

This is just such a fantastic and easy way to eat healthy on the run.  Grab an Urban Remedy rainbow salad and some India Life spinach wraps.  Now you’re a chef!  A healthy homemade wrap on the go!  So many gorgeous colors, so it’s going to make you instantly smile.  Packed with vitamins and minerals.