No Guilt Tahini Dressing & Dip
1-2 TBS Coconut Aminos
1-2 TBS tahini
As a Dressing add Extra Virgin Olive Oil & Water. This tastes good on everything but here are my favorites:
spinach leaves, dandelion greens, radish greens + radish roots, steamed beets, grated carrot, sprouts, avocado, pomegranate seeds, tangerine slices, olives, hemp seeds (very high in protein) mango, artichoke hearts, asparagus, kale, strawberries, red onion, jicama, apple, garlic...
Honey Mustard Dressing & Dip
1 TBS Raw Organic Honey (I like Trader Joe's)
2-3 TBS of your favorite mustard sauce variety
(I like "Sprouts Ground Mustard")
1 TBS Lime or Lemon juice *optional
For dressing add olive oil and water
Hot Sweet & Sour Dressing & Dip
1 TBS Lime or Lemon juice
1 TBS Raw Organic Honey
1 tsp Hot Chili Sauce - to taste
1/8 tsp Toasted Sesame Oil (use sparingly)
1-2 TBS Coconut Aminos (Soy Sauce Alternative see "Coconut Secret" below
"Teriyaki Sauce" is my favorite)
Freshly grated ginger or powdered - to taste
sea salt - to taste.
For dressing add olive oil and water
Veggie Love Wraps
Rice Wraps ("Vietnamese Rice Wraps)
I feel that as long as you include avocado, you may use any combination of vegetables. Here are my favorites: Carrot (use a peeler), jicama (julienned: french cut long like matchsticks), spinach leaves, red cabbage, red onion, radish, coconut, mango, and all types of greens.
Strong Sweet Detox Tea
1-3 or more TBS fresh ginger finely grated (ginger is a good source of zinc)
*1/2 - 1 lemon juice
1 cup water to taste
*add a tea bag of hibiscus or linden flower (great antioxidant). Boil, steep, strain and add coconut cream and raw organic honey or stevia to taste
Greens for a Lighter Soul
Saute in a large pot: 1/2 cup onion
2 -3 garlic cloves (garlic spikes testosterone!)
2 heaping TBS Coconut Oil
Mix in a separate bowl the following, then add to the pot, cover & stir occasionally
to keep mixture from sticking to the bottom. It's best to use a nonreactive
stainless steel spatula and pot since plastics contain nasty estrogens!
Add 1/4 cup water
pinch of Smoked Salt (available at Whole Foods - optional - Sea Salt is fine too)
1 tsp hot chili pepper powder or flakes (*add more to taste)
1/2 rounded tsp "Coconut Secret" Coconut Aminos Teriyaki Sauce
1 bunch Chard or 1 large bunch of Spinach
cook till soft yet still bright green. (some like it cooked much longer)
Nori Roll Energizers
Nori Roasted Seaweed Sheets ("yaki nori" is a nice thick brand) Instead of Rice you can use Steamed Mashed Potatoes & Sea Salt or make Purple Potato Salad (recipe above)
(potatoes are a great foundational carb for vegan meals and so are bananas) Avocado slices (great for raising testosterone) Grated Carrot and Fresh Ginger. This tastes good with the Tahini dip (recipe at top)
Sweet Potato Rebellion
First, you ideally have a non-reactive stainless steal roasting pan (non-stick is unhealthy, it kills canary birds)
Preheat the oven to 400 degrees. Cut up some nice long sweet potato wedges (julienned: french cut long like matchsticks) I find a cleaver is easier to use. Heat a few tablespoons of coconut oil then coat the fries liberally. Place the frys on the grate so the excess oil drips off
(if you don't have a grate the frys will turn into mush). Sprinkle with sea salt and bake for 45 minutes. When the frys are done slather them in the bottom of the pan in the coconut oil.
optional: add "Pumpkin Pie Spices" from Trader Joes for a spicey taste. Top with more sea salt if needed. mmmmm So good!
Sweet Soulful Oatmeal
1 cup of Gluten Free Oatmeal (Trader Joe's is the best deal)
2 cups water
boil, reduce heat, simmer to your favorite consistency
stir in lots of cinnamon & a little bit of nutmeg
top with "coconut creme" (empty can into a separate bowl and mix with raw honey or stevia till creamy
(coconut creme tastes way better than dairy creme, its way better for you and no one suffered!
"Thai Kitchen" brand is great. Trader Joe's brand is totally gross!)
add *raisins, *bananas, *wild blueberries, *strawberries...
Shawarma Veggie Revolution
1 cup of rice (cook 1 part rice to 2 parts water)
3 or more red peppers, orange or yellow
3 or more baskets of white button mushrooms
2-3 TBS tahini
a few TBS coconut cream or almond milk (something to soften the tahini if needed)
*fresh garlic sea salt to taste
organic virgin coconut oil (frying olive oil ruins it but coconut oil is okay heated)
shawarma seasoning (found in middle eastern or kosher markets)
First cook the cup of rice in 2 cups of water - boil - then simmer till water is gone and rice is fluffy not soggy.
Fry red peppers in a few tablespoons of coconut oil till blackened.
Stir in salt and shawarma seasoning to taste and set aside in a separate bowl.
Repeat with the mushrooms. Now you have a rich sauce in your pan
in which you add your sliced onions to fry till caramelized.
Scoop out a few TBS of tahini in a new bowl and mix with "coconut cream" or almond milk till creamy enough to mix into the rice.
Add some shawarma seasoning to the rice to taste.
*Add 1/2 tsp "Coconut Secret" Coconut Aminos Teriyaki Sauce
Decorate the rice dish with your toppings.
*add nuts, seeds, sun dried tomatoes, avocado, lots of possibilities!
Cruelty Free Cacao Mousse
1/4 of an avocado
1 heaping TBS Raw Organic Honey
1 heaping TBS Cacao Powder
optional strawberries for dipping
Hummus Protein for the Planet
1/2 cup Extra Virgin Olive Oil or less and add water
2 TBS Tahini (ground sesame seeds - the highest vegan source of zinc)
2 tsp lemon juice or lime juice
3/4 tsp sea salt
1/4 tsp cumin powder
*1 tsp red chili powder
1 can BPA free garbanzo beans
*1-3 or more garlic cloves
1/3 cup of water
Add all to blender except beans. At highest setting drop in the beans *add more water if needed. Hummus is awesome with kale, chard, spinach, broccoli, and steamed beets...
Purple Potato Power
1 lb - 1 1/2 lbs. steamed or baked or nuked purple potatoes or "Idaho Gold" potatoes
1/2 cup red onion
*1-3 or more garlic cloves (optional)
1 fresh italian parsley finely chopped
a few tablespoons Extra Virgin Olive Oil
1 TBS lime or lemon juice, *add 1.5 TBS raw honey if its too sour.
*1-2 TBS turmeric powder (optional antioxidant & anti-inflammitory)
*1-2 tsp red chili powder (skip if you have digestive tract issues)
Sea salt - to taste
Black Bean & Chickpea Salad
1 BPA free can of Black Beans
1 BPA free can of Chickpeas (aka: Garbanzo Beans, Egyptian Pea, Chana, Chi Chi...)
1 Celery stalk chopped
1/2 Cup Red Onion or a medium sized onion
4 garlic cloves minced or chopped finely
1 head of parsley chopped finely ( I take the whole thing, stems and all, and chop it)
1/2 Cup of extra virgin olive oil
1 juiced lemon
1.5 TBS of raw honey (mix it with the lemon and or olive oil to thin it out)
*fenugreek sprouts (a natural probiotic that is much better than a pill and less $)
himalayan salt to taste
This is more amazing if its allowed to marinate over night!
(This used to be "3 bean salad" till I realized that kidney beans gave me and
many others unexplained muscle aches! Stabbing pain, especially in my shoulders!)
Sprouts can be made from many types of seeds and legumes.
My favorite is fenugreek. The taste is like bitter maple syrup and after eating them
regularly, you will begin to smell sweet like maple syrup!
The best place to find these is in an indian market's spice section. ("Samosa House," LA)
There are a million YouTube videos on how to sprout.
I use a stainless steel steamer, pot and lid. (no plastic)
A large round stainless steel strainer works too.
1. Soak in a pot of water, lid on, in a very dark place for 12hrs = overnight
You can also put a dark towel over the top.
2. 3 times daily: Rinse well, change the water, and leave in the strainer or steamer
in a very dark place. Never let them sit in water to mold! (I put them under my bed)
3. The sprouts are done and ready to eat when they have grown a 1/2" sprout.
Add to salads, wraps, soups or eat by the handful. They're more nutritious raw.
Learn more here:
Ava's Rome Wraps
Baba Ghanoush (an amazing dip made from oven roasted or smoked eggplants aka: aubergines) Available at Whole Foods Market and Gourmet Markets.
optional olive oil drizzled on top