Coconut Liquid Aminos (or tamari or soy sauce if preferred)
Fresh Ground Ginger
Place 1 Cup dry quinoa in a large pot. Add 2 Cups vegetable broth, and bring to a boil. Once boiling, cover and let simmer for 10-15 minutes until all liquid is absorbed. While quinoa is cooking, chop up carrots, cucumbers and avocado.
Place a portion of quinoa on one side of the nori wrap and press down to flatten.
Assemble veggies over the quinoa. Drizzle with coconut liquid aminos and fresh ground ginger.
Tightly roll up the nori wrap.
Hold the rolled up nori wrap firmly, and slice into bite sized portions.
I’ve been traveling excessively lately, and I’m always trying to come up with innovative recipes to stick with clean eating, but also store well. I whipped together a guilt-free green goddess bowl, sans oil, yet loaded with nutrients and flavor.
Apple Cider Vinegar
Steam kale and peas. When I’m in a rush, a microwavable steamer works really well. I buy organic frozen peas, they’re are a great quick dinner staple.
Dice zucchini tomatoes. Mix in large mixing bowl with kale and peas.
Add hemp seeds, flax seeds, pumpkin seeds, spices, and nutritional yeast to taste.
Drizzle with fresh lemon and apple cider vinegar and mix well. Can be served hot or cold for an easy Summer go to. Enjoy!
It’s the start of Summer which means BBQs, picnics and cookouts will soon start to fill your weekend agenda. This raw “pasta” salad is a healthy option for a hot day, and loaded with flavor and antioxidants.
Fresh Ground Pepper
Apple Cider Vinegar
Red Wine Vinegar
Fresh Squeezed Lemon
Optional: Drizzle of Olive Oil
Using a vegetable spiral slicer, slice the zucchini and carrots. Chop tomatoes and jicama. Add pumpkin seeds and spices and vinegar to taste. Mix together and serve!
Sweet potatoes are one of my favorite foods. I eat one almost daily. They’re high in fiber, good for your heart and they’re a top “beauty food” for your hair and skin. Sweet potato fries are a great guilt-free snack, that I also love to add into my salads or quinoa dishes. I like to avoid the additional calories of “dips” (even though organic ketchup tastes amazing!) so I whipped up a recipe that is totally taste bud approved-no dip required!
Preheat oven or toaster oven to 400 degrees F. Cut sweet potato into slices.
Add spices to taste.
Melt coconut oil, and drizzle over sweet potato slices.
Add fresh rosemary and mix well.
Place on foil lined baking sheet and bake 40 minutes or until crisp. (*Cooking times may vary)