Used our CSA veggies to make our sloppy joes tonight!! Recipe will be posted soon😊!
Look whats cooking in Joy's Healthy Kitchen tonight!
Used our CSA veggies to make our sloppy joes tonight!! Recipe will be posted soon😊!
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This tasty treat I had at my market the other day, so went right home to try to replicate it the best I could.
Recipe: -1 bunch of kale chopped -5 medium potatoes (Yukon gold) cut just like you would for American fries except not as thin -1 small sweet onion chopped -4 Tbsp. Low sodium vegetable broth -1/2 Tbsp. Of olive oil -3 Tbsp. Of organic horseradish Directions: 1. Place the washed potatoes in a pot and boil for 20-30 minutes (until you can easily pierce them with a fork. Drain and cut the potatoes. 2. While the potatoes are boiling ;cut the kale leaves of of the stem;chop the kale leaves and discard the stems. 3. Chop the onion and place in a skillet with the vegetable broth to sauté until the liquid has evaporated. 4. Add potatoes and olive oil;fry the potatoes until crisp then add in the kale until withered down and cooked. 5. Add the horseradish tablespoon at a time, and taste after each adding more to fit your taste. 6. Enjoy!! Great for breakfast! Crock-pot Quinoa Chili
-2 cups of black beans (low sodium) -2 cups of red kidney beans (low sodium) -1 14 oz. can of low sodium tomato soup or if you like your tomatoes chunky a can of low sodium diced tomatoes -1 green pepper diced -1 red pepper diced -1 jalapeno pepper diced -3 carrots diced -1 cup of frozen corn -4-6 cups of low sodium vegetable broth -2 tsp. garlic powder -2 tsp. cumin -2 Tbsp. chili powder -3/4 cup dry quinoa rinsed Directions: Combine all ingredients in a crock-pot. Cook on low 6-8 hours. Add whatever toppings you enjoy! One of my favorite Christmas treats!! Recipe:
-1 cup of Bahri dates (remove the pits) -1/2 tsp. pure vanilla -1 Tbsp. of almond milk -1/2 cup semi-sweet dairy free mini chocolate chips - Pink himalayan sea salt Directions: 1. Place dates, vanilla, almond milk, and 1/4 tsp sea salt in a food processor. Blend until a thick caramel consistency forms. 2. Place in the freezer for a few hours to harden. 3. Right before you take the caramel out of the freezer melt your chocolate in a microwave safe glass bowl. 4. Use a 1 tsp. spoon to create caramels and roll in the chocolate mixture until coated. Then pace them on a ligthly oiled cookie sheet sprinkle with sea salt right away before the chocolate hardens. You can also put them in the freezer for 30 minutes to harden. 5. Store in the refrigerator, and enjoy!! Recipe
1-2 Tbsp. of water 1 small yellow onion diced 3 carrots sliced 2 celery stalks chopped 4 cloves of garlic minced 8 oz. package of baby bella mushrooms 2 cups of low sodium veggie broth 2 1/2 cups of cashew milk 2 Tbsp of sodium free poultry seasoning 2 bay leaves 1 cup of raw cashews soaked 3 Tbsp of tapioca starch 2 bags of simply balanced wild rice 1 15 oz. can of low sodium chickpeas Directions: 1. Put 1 cup of cashews in a bowl and just cover them with water let soak for at least a half hour. After they have soaked long enough pour the cashews and water into a blender and blend until smooth cream consistency. 2. Add onions, garlic, mushrooms, carrots, and celery to a pot with 1-2 Tbsp of water and sauté for 10-15 minutes (until carrots are slightly tender). 3. Next, add the bay leaf, poultry seasoning, and 2 cups of broth to the pot. Bring to a boil then reduce heat to low and simmer for 10 minutes. 4. Then add two cups of cashew milk and stir to blend well. Take the other 1/2 cup of milk and whisk the tapioca starch into it until blended well. 5. Turn up the heat again to medium high and stir in starch mixture and continue to stir. Bring to a boil while you continue to stir then lower the temperature back to simmer and add cashew cream. 6. Finally , drain, rinse, and mash lightly the can of chickpeas and add to pot along with the wild rice. 7. Salt and pepper to your liking and Enjoy!! Today I was craving wild rice soup, so I started working on a healthy plantbased version. The recipe will be posted as soon as I work out the kinks!
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AuthorI have turned to a plant based diet to control my high blood pressure and have had amazing results in many other areas of my life! Archives
July 2016
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