A delicious vegetarian dish with fun colors. Packed with flavonoids and vitamins.
In a Nutribullet (is what I used) or blender, combine on high:
- 2 cups Organic 100% pure Grapefruit Juice with no added sugars
- 1/3 cup fresh organic Lemon juice
- 1/2 cup fresh Organic pineapple slices
- 1/4 cup fresh organic Ginger root, peeled of course
- 2 tbsp raw Honey
- a pinch of Cinnamon
I then strained the juice because of the ginger shreds or hairs or whatever, and then poured it into these little cute little tiny jars I found at Target on sale.
This is a wake up call drink if I've ever had one! Feel free to play with the ingredients. Carrot would be a nice addition, or beet juice. The pineapple and honey sweeten it up a bit but I love Grapefruit and Ginger so I'm used to that healthy burn. I especially love this in the morning!
Note: You can obviously use a juicer too, but I like to blend up the actual ginger to get more of the natural fibers and nutritional components.
1 15.5 oz can of Kidney Beans
1/2 tsp Oregano
1 tsp Cumin
1/4 tsp Cayenne
1 Garlic clove, peeled
1/2 c Green or Red Pepper, chopped
2 tbsp Olive Oil
Juice of 1/2 of a Lime
Salt & Pepper
Pulse together all of the ingredients in a food processor until it's at the consistency you like. You can add any ingredients you think would go well with this! I just added what I had in the fridge with a "chili" inspired theme. It's basically hummus with Kidneys rather than Garbanzo beans, so you could even go with Greek flavors like Olives, sun-dried Tomatoes, and Garlic!
I spread my dip over a couple of Rice Cakes, which my mom always had in our pantry growing up, so they remind me of home - they're light and crunchy which I love! I then topped them with sliced Cucumber, Radishes, and Cilantro.
Have fun with this recipe, especially during your Menstrual Phase where Kidney Beans are a necessity!
This is one of my favorite dishes I've created to date! It has the perfect balance of texture and salty sweetness!
- 3 medium to large Sweet Potatoes with the skins left on, washed and cut into fries
- 12 oz. fresh (not frozen!) Brussels Sprouts, cut into quarters
- 1/3 cup Extra Virgin Olive Oil
- 1 tsp Cinnamon
- 1 tsp Curry
- 1 tsp Cumin
- 1 tsp Garlic Powder
- 1 tsp ground Oregano
- 1/4 tsp Red Pepper Flakes
- 1 cup Bulgarian Yogurt
- 1/3 cup Honey
- a pinch of Nutmeg
- a pinch of ground Ginger
- Salt and Pepper
Cut your veggies and place them together in a large bowl. Mix the oil and spices together until well blended, and let the oil sit for a minute or so until the oil is infused with the flavors (or even better - do this step the night before!). Toss the Sweet Potato fries and Brussels quarters in your oil mixture until they're all well-coated. Roast them all together at 400° for 45 minutes or until they are fork tender and the Brussels are crispy and browned on the edges.
While the veggies are roasting, combine all of your sauce ingredients. Be careful with the Nutmeg because the flavor is very strong! Add salt and pepper to taste. Try the mixture and see if you can taste the flavors - adding more of something if you'd like.
When the veggies come out of the oven, serve them with the sauce drizzled over top and enjoy! This is a great meal in and of itself, or paired well with a nice piece of salmon and herbed quinoa!