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EASY Avocado Cilantro Dressing PDF  | Print |
Healthy Eating
Written by Administrator   

avocado_cilantro_dressing

Recipe: 1 large avocado/2 cups zucchini, peeled and diced/2 medjool dates, pits removed/¼ cup cilantro leaves/1/2 lemon, juiced/optional sea salt and pepper. Blend all ingredients until smooth, adding water as needed to desired consistency, about ½ cup. Enjoy over salad greens or as a dip with raw vegetables.

 
Spaghetti Squash Fritters PDF  | Print |
Healthy Eating
Written by Administrator   

spaghetti_squash_fritter

Recipe: 1 cup spaghetti squash strands from a cooked spaghetti squash / 2 eggs (or egg substitute) / sea salt and pepper to taste / 1-2 tsp. chopped fresh herbs, optional / 1-2 tbs. coconut oil. Place the spaghetti squash strands in a clean kitchen towel and squeeze out as much water as possible over the sink. The squash will reduce in volume by about half. With a fork, gently mix together the eggs and drained spaghetti squash. Season the batter with salt, pepper, and herbs. Heat the oil in a sturdy skillet over medium high heat. Add spoonfuls of batter and cook until golden brown. Flip and cook until golden on the other side. Sprinkle warm fritters with sea salt and serve.

 
Spicy Stuffed Avocado Salad PDF  | Print |
Healthy Eating
Written by Administrator   

avocado_salad

Recipe: 1 cup extra-virgin olive oil /2 shallots, sliced /2 tablespoons fresh lime juice /1/4 cup water/1 clove garlic, sliced /1 tablespoon apple cider vinegar /1 teaspoon chile powder /1 teaspoon paprika /1/2 teaspoon sea salt/1/2 teaspoon chopped fresh cilantro/1/4 teaspoon chopped fresh oregano /1 tomato, diced/1 cup cooked fresh corn/1 cup cooked fresh peas/1 cup chopped cucumber/1/2 red onion, sliced/1 pound fresh watercress, stemmed/4 ripe avocados, halved, pitted and peeled/1/2 cup hemp seeds, to garnish. To make vinaigrette, heat 1 teaspoon of olive oil in a sauté pan over medium-high heat. Add shallots and sauté until soft, about 5 minutes, and remove from heat.  Combine shallots, remaining 1 cup of oil, lime juice, water, garlic, vinegar, chili powder, paprika and salt in a blender. Blend until smooth. Transfer to a bowl and stir in cilantro and oregano. To prepare salad, combine tomato, corn, peas, cucumber and red onion in a large bowl. Add enough vinaigrette to lightly coat vegetables and gently toss together. Arrange watercress on salad plates and top with avocado halves. Scoop vegetable mixture into center of avocados. Sprinkle each serving with hemp seeds and drizzle with more vinaigrette to taste.

 
Vegan Walnut Chocolate Chip Cookies PDF  | Print |
Healthy Eating
Written by Administrator   

walnut_chocolate_chip_cookies

Recipe: 1 1/2 cup white flour, organic/1/2 cup raw organic sugar/3/4 tsp baking soda/3 tsp baking powder/1/2 tsp cinnamon/1/3 cup rolled oats/1/2 tsp sea salt/1 tsp lemon juice/1/4 cup warm water + 1 tsp flax seeds /1/2 cup melted vegan butter/3 Tbsp almond milk/1 tsp vanilla extract/1/2 cup mini chocolate chips, vegan/1 cup raw walnuts.

Preheat oven to 350 degrees, line baking pan with parchment paper. Mix together flax and almond milk and allow to sit for at least five minutes. Combine dry ingredients. Fold in the melted vegan butter and flax until mixture thickens and balls up. Add vanilla extract and lemon. Add another splash of almond milk if dough is too dry. Fold in the walnuts and chocolate chips. Place dough in the fridge or freezer to chill until firmed enough to roll into balls. Arrange dough on baking sheet and bake at 350 degrees for 12-16 minutes or until the edges begin to brown.

 
Pappardelle with Butternut Squash and Chard PDF  | Print |
Healthy Eating
Written by Administrator   

butternut_pappardelle

Recipe: 2 12-oz. pkg. peeled, cubed butternut squash, cut into 1 ½-inch pieces (6 cups)/2 Tbs. olive oil/⅛ tsp. ground nutmeg/8 oz. pappardelle/1 12-oz. bunch rainbow chard, stems chopped, leaves cut into ribbons/4 Tbs. unsalted butter or olive oil/16 whole fresh sage leaves/2 cloves garlic, minced. 

Preheat oven to 450°F. Place squash on large rimmed baking sheet, and toss with oil. Sprinkle with nutmeg and season with salt and pepper, if desired. Roast 20 to 25 minutes or until squash is tender, stirring occasionally. Cook pappardelle in large pot of boiling salted water according to package directions, adding chard stems and leaves during final 2 minutes of cooking. Drain pappardelle and chard, reserving 1/2 cup cooking liquid. Return pappardelle and chard to pot. Heat butter (vegan optional) or olive oil in medium skillet over medium-high heat for 4 minutes, stirring occasionally. Add sage and garlic; sauté 5 seconds. Pour browned butter orolive oil over pappardelle and chard; add squash, and toss to coat. Add reserved cooking water as needed to moisten pappardelle. Season with salt and pepper, if desired. Top with Parmesan (optional).

 
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