Homemade Healthy Polenta Recipe

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.


Homemade Healthy Polenta Recipe
Homemade Healthy Polenta Recipe

Pan Fried Zucchini Side Dish Recipe

Pan Fried Zucchini

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


Pan Fried Zucchini
Pan Fried Zucchini

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

Oven Roasted Veggies Recipe

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

portabella mushrooms

Oven Roasted Veggies Recipe
Oven Roasted Veggies Recipe

red and green bell pepper
zucchini and yellow squash

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

     Raw Cauliflower Couscous

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

Healthy Cauliflower Couscous Recipe
Healthy Cauliflower Couscous Recipe
  • 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.



Black Bean Salsa

Black Bean Salsa
Black Bean Salsa
Black Bean Salsa
Her is a wonderful healthy dip!  It is our Black Bean Salsa
  • 4 cups cooked organic black beans
  • ½ organic yellow pepper, ½ organic green pepper, ½ organic red pepper, deseeded
  • 1 large organic onion, chopped
  • 4 garlic cloves, minced
  • 2 large organic tomatoes, chopped
  • 6 T fresh cilantro, minced
  • ¼ cup fresh jalapeno, deseeded & minced
  • 1 can chopped green chiles, drained
  • Juice of one organic lime
  • 3 T red wine vinegar
  • 3 T organic apple cider vinegar
  • Salt & pepper to taste
  Cut all veggies into small pieces; combine liquids and salt and pepper; pour over veggies.   You can also make these into fritters and dip them in a Cilantro Dipping Sauce. Omit the liquids and add 1 Cup non-wheat organic flour (oat, barley, coconut or spelt) and enough non-fat egg substitute to equal 3 eggs. Spray a pan with non-stick spray; heat to medium; add large spoonfuls of bean mixture; cook on each side until golden brown.   Cilantro Dipping Sauce:  
  • 1/2 cup mock sour cream
  • 2 T jalapeno, minced
  • 1 small garlic clove, minced
  • 2 T chopped cilantro
  • 1 tsp agave
  • Sea salt and black pepper to taste
  Mock Sour Cream
  • 1 12.3-ounce box organic, extra firm, silken tofu
  • 1/4 cup fresh organic lemon juice
  • 1/2 teaspoon organic apple cider vinegar
  • 1/4 teaspoon salt
Combine all the ingredients in a food processor and process until smooth and creamy. Use immediately or chill for an hour or two before serving.