Month: July 2015

         Caribbean Black Beans

• 2 cups chopped organic onions

  

• 5 garlic cloves, minced
• 1 1/2 T grated fresh ginger root
• 2 tsp fresh thyme (1 tsp. dried)
• 1 tsp ground allspice
• 6 cups cooked organic black beans, drained & rinsed (4-16-ounce cans)
• 1 1/4 cup organic orange juice
• salt and ground black pepper to taste

Sauté the onions and garlic in a non-stick pan for about 5 minutes or until the onions begin to soften; add the ginger, thyme, and allspice and sauté, stirring often to prevent sticking, until the onions are very soft – about 5 more minutes. Stir in the beans and orange juice and cook on low heat for about 15 minutes, stirring occasionally, until the mixture thickens slightly. Mash a few of the beans with the back of a spoon for a thicker consistency. Add salt and pepper to taste, and serve over organic brown rice.

Homemade Healthy Polenta Recipe

• 4 cups organic vegetable broth
• 1 cup organic cornmeal
• 1/2 tsp garlic powder
• 3 T organic nutritional yeast
• 1/4 cup organic soymilk or organic almond milk
• salt and pepper, to taste

Bring water or vegetable broth to a slow simmer; stir in cornmeal; cook over low heat for 15 minutes, stirring frequently and scraping the bottom to avoid burning. Cornmeal is done cooking when it is smooth and thick. Stir in soy milk and remaining ingredients before removing from heat.

Serve as is for a creamy polenta dish, or, omit the milk, press into a lightly greased loaf pan and chill until firm for a thick polenta loaf.

Pan Fried Zucchini

• 2 medium organic zucchini
• Organic soy sauce, Bragg Liquid Aminos or low-sodium tamari
• garlic powder
• onion powder
• pepper

Cut ends off zucchini and slice lengthwise into at least 4 long slices.

Place zucchini in a large nonstick frying pan; pour a small amount of soy sauce and toss zucchini until all sides are covered with sauce. Sprinkle with garlic powder, onion powder, and pepper; cook over medium heat for about 5 minutes or until golden brown, then turn over and sprinkle cooked side with spices; cook an additional 5 minutes or until golden brown. (If pan needs liquid, add a little water or a bit more soy sauce as you are cooking.)

Oven Roasted Veggies Recipe

Chop 1 cup of each organic veggie in to bite size pieces:

portabella mushrooms

red and green bell pepper
zucchini and yellow squash
onions
cauliflower

Leave whole:
1 Cup organic cherry tomatoes (added during last 5 minutes)

You’ll also need:

4 garlic cloves, minced
1 T rosemary
4 T balsamic vinegar

Preheat the oven to 400. Spray a 9X13 baking dish or large cookie sheet with higher sides with non-stick cooking spray. Stir garlic, rosemary and vinegar together and pour over veggies; toss until evenly coated. Bake until the vegetables are tender but not mushy (about 15 minutes) stirring half way through. Remove from the oven, pour into a large bowl, and season to taste with more balsamic vinegar and pepper. Serve immediately.

     Raw Cauliflower Couscous

A healthy cauliflower couscous recipe is a delicious side dish that your family will love!!!

• 3 cups organic cauliflower, shredded
• 1/2 cup organic carrots, finely diced
• 1/3 cup organic red pepper, finely diced
• 4 tablespoons basil, chopped
• 4 tablespoons parsley, chopped
• 3 tablespoons organic sundried tomato, finely diced
• 2 tablespoons organic Kalamata olives, finely diced
• 2 teaspoons organic lemon zest
• 2 tablespoons organic lemon juice
• 1 tablespoon capers, minced
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Combine all the ingredients in a large bowl and toss until combined. Chill for at least 1 hour to let the flavors combine.