Serves 4-6
2 tsp oil or ghee 1 small yellow onion 4 large cloves garlic, minced 1 tbsp grated ginger, from 3 inch piece 1/2 cup sun-dried tomatoes, chopped 1 large lemon, zested and juiced (about 2 tbsp juiced) Dash of red pepper flakes (optional) 1 (15 oz) can chickpeas, drained and rinsed 1 pound baby spinach 1 (14 oz) can coconut milk 1 tsp salt 1 tsp ground ginger Whole roasted sweet potatoes Cilantro leaves to garnish Toasted unsweetened coconut to garnish
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Makes 4 servings
1/2 cup sun-dried tomato halves (not packed in oil) 3 tbsp red wine vinegar 2 -15oz cans garbanzo beans, drained and rinsed 1 15oz can artichoke hearts in brine, quartered 1 medium red onion, diced 1 cup fresh basil leaves, chopped 2 tbsp toasted pine nuts (optional) sea salt and black pepper to taste 4 cups arugula or other greens
1 (15 oz) can chickpeas
1 ripe avocado juice from 1/2 lemon salt and pepper to taste Optional toppings: tomato, sprouts, onion, etc
4 cloves garlic, minced
1 tbsp fresh ginger, minced 1 medium yellow onion, thinly sliced 1 bag of broccoli slaw 1 cup carrots, shredded 3 tbsp coconut aminos 2 tsp rice wine vinegar sliced green onions, for garnish 1 lb animal protein if desired (turkey, chicken, shrimp)
Makes about 4 servings
1 head cauliflower florets, grated (Trader Joes sells bags of cauliflower rice in produce section) 2 tbsp avocado oil, or olive oil 1 small red onion, diced 2 bell peppers, diced 3 fresh garlic cloves minced 1 tsp sea salt 1 tsp cumin 1 tsp chili powder 1 tsp dried oregano 15 oz black beans drained and rinsed if canned 1 jar (15 oz) crushed tomatoes Guacamole: 2 avocados pitted 1/2 small red onion diced juice of 2 fresh limes 1/2 jalapeno diced 1/4 cup fresh cilantro chopped
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