LUNCH & DINNER RECIPES

Simple Spinach Salad

Servings:  1

Ingredients:
2 c baby spinach
Juice of ½ lemon
1 Tbsp Olive oil
Sea salt, to taste

Directions:
1. Place spinach in bowl
2. Add lemon juice, olive oil, and sea salt and toss

Use the time saved to be completely present and enjoy each bite!

Chickpea Comfort Curry

Servings:  1 – 2

Ingredients:
2 tsp coconut oil
½ onion, minced
1 garlic clove, minced
3/4 c chickpeas, cooked
1 ripe tomato, diced
1 Tbsp curry powder
Sea salt, to taste

Directions:
1. Heat oil in a large pot and sauté onion and garlic until onion is translucent
2. Add curry to the pot and cook, stirring continuously, for 1 minute or until fragrant
3. Add the chickpeas and tomato and cook over medium heat stirring occasionally for 20 minutes
4. Add sea salt and enjoy!

Lentil Soup In A Snap

Servings:  2

Ingredients:
½ Tbsp coconut oil
½ white onion, chopped
1 garlic clove
½ carrot, sliced
½ c cooked lentils
2 c vegetable broth
Sml handful basil
¼ tsp oregano
Juice of ½ lemon
Sea salt and pepper to taste

Optional: ½ c of cooked high quality protein

Directions:
1. Sauté the onions, garlic and carrot in coconut oil until onions become translucent (about 3 minutes)
2. Add the rest of the ingredients except for the basil and lemon, and bring to a boil
3. Reduce heat to simmer, covered, for about 5 minutes, stirring occasionally
4. Turn off the heat and mix in the basil and lemon just before serving

Light some candles, take a deep breath, and warm your soul!

Revitalise Chopped Salad

Servings:  2

Salad Ingredients:
1 head of romaine, chopped
1 medium shallot, thinly sliced
½ avocado, cubed
½ red bell pepper/capsicum, chopped
1 handful raw sunflower seeds
1 carrot, sliced
½ c cherry tomatoes, halved
5 mint leaves, minced
1 slice sprouted grain bread
1 tsp coconut oil
Sea salt to taste

Optional: ½ c of cooked high quality protein

Dressing Ingredients:
2 tbsp lemon juice
1 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp Dijon mustard
Sea salt and pepper to taste

Directions:
1. Mix all of the salad ingredients in a large bowl except for the bread, coconut oil and sea salt
2. Toast the bread and spread the coconut oil and a dash of sea salt to taste
3. Cut into crouton sized squares and sprinkle on top of the salad
4. Whisk together all of the dressing ingredients and pour on top of the salad
5. Toss with your hands to reconnect with the beautiful energy in the food before using it to feed your body and mind!

60-Second Soup

Servings:  2

Ingredients
¾ c vegetable broth
1 avocado
1 tomato
1 leek
½ red pepper/capsicum
1 cucumber
1 c kale
1 handful cilantro
½ clove garlic
Juice of 1 lemon
½ tsp cumin
Sea salt and pepper to taste

Optional: ¼ c of cooked high quality protein 

Directions:
1. Blend avocado and vegetable broth until well mixed
2. Add the rest of the ingredients to the blender and blend on high until smooth

Relax into the moment and savour every spoonful!

White Bean & Spinach Soup

Servings:  2

Ingredients:
1 ½ c Great Northern Beans (Cannellini or Butter), cooked (or 1 x 14 oz. can, drained and rinsed)
1 clove garlic, minced
1 c chopped onion
1 stalk celery, minced
3 c vegetable broth
1 Tbsp lemon juice
2 c fresh chopped spinach
¼ c fresh chopped parsley
¼ tsp dried thyme
Pinch dried oregano
Sea salt and pepper, to taste

Optional: ¾ c of cooked high quality protein

Directions:
1.  Add cooked beans to a pot
2.  Add remaining ingredients and bring to a simmer
3.  Cook until onions are tender, approximately 15 minutes

Breathe in the nourishing aroma, find your favorite spoon, and enjoy in your favorite chair!

Plant Power Antipasto Plate

Servings:  1

Ingredients:
½ c white cannellini beans
1 tomato, sliced
½ c roasted red pepper (sliced)
½ c chopped raw cauliflower
Several leaves of lettuce
1 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar

Directions:
1. Place all ingredients into a bowl, toss and serve with love!

Crunchy Southwestern Insalata

Servings:  2

Ingredients:
1 c black beans
1 c green cabbage, shredded
½ c red cabbage, shredded
1 tomato, diced
¼ red onion, minced
½ avocado, cubed
2 Tbsp cilantro, chopped
1 handful pine nuts
2 Tbsp lime juice
2 Tbsp olive oil
1 sprouted grain bread or gluten free tortilla, sliced into thin strips.
Sea salt and pepper to taste

Optional: ½ c of cooked high quality protein

Directions:
1. Mix the black beans, cabbage, tomato, onion and avocado in a large boil.
2. In another bowl mix 1 Tbsp olive oil with pine nuts and tortilla strips, add sea salt and pepper to taste.
3. Heat a large skillet and add oiled pine nuts and tortilla strips.
4. Lightly brown them (about 4 minutes) and put on top the salad.
5.Whisk together the remaining 1 Tbsp olive oil, lime juice, cilantro, sea salt and pepper and pour over salad.

Savor every bite!

Summer Salad

Servings:  2

Ingredients:
4 c arugula/rocket
1 ½ c cooked chickpeas or 1 (15 oz.) can chickpeas, drained and rinsed
1 medium green bell pepper/capsicum, sliced
1 sml cucumber, diced
1 medium tomato, diced
¼ red onion, sliced thinly
½ avocado
2 Tbsp almond milk
1 Tbsp lemon juice
1 Tbsp virgin coconut oil
2 cloves garlic
2 Tbsp fresh basil leaves
Sea salt and fresh black pepper to taste

Optional: ½ c of cooked high quality protein

Directions:
1. Combine chickpeas, bell pepper, cucumber, tomato, and red onion in large bowl
2. Combine avocado, almond milk, lemon juice, coconut oil, garlic, and basil. Blend until creamy.
3. Place chickpea mixture over arugula and top with avocado dressing.

Find a sunny place to sit and indulge!

Spicy Coco-Potato Soup

Servings:  3

Ingredients:
3 medium sweet potatoes, cubed
1 ½ c coconut milk
1 ½ Tbsp coconut oil
2 ½ c kale
1 medium yellow onion
1 clove garlic
1 tsp cumin
1 tsp mustard seed
¼ tsp cinnamon
¼ tsp cayenne
Sea salt to taste
½ lime, juiced

Directions:
1. Chop the onion and garlic and sauté with the coconut oil and mustard seeds for about 3 minutes.
2. Add the coconut milk, sweet potatoes, cinnamon, cumin, and cayenne and simmer covered until the sweet potato starts to soften, about 10 minutes.
3. Chop the kale leaves (with or without the stem) and add to pot.
4. Cover and simmer for another 10 minutes until the yams are soft
5. Add lime and sea salt to taste and dig in!

Garlic and Lemon Roasted Beets 

Servings:  4

Ingredients:
2 cs beets, peeled and sliced 1/4 inch thick
4 medium garlic cloves, sliced thinly
2 Tbsp lemon juice
¼ tsp lemon zest
1 Tbsp coconut oil
Pinch of sea salt and pepper 

Directions:

1. Preheat the oven to 375°. 
2. In an 8-inch square baking dish, toss the beets with the garlic, lemon juice, lemon zest and coconut oil
3. Season with sea salt and pepper and spread the beets in a single layer 
4. Cover tightly with foil and roast, shaking the pan occasionally, for about 40 minutes, until the beets are tender  

Goddess Soup

Servings:  2 – 3

Ingredients:
1 ½ Tbsp extra virgin olive oil
1 c chopped onion
1 garlic clove, finely chopped
1 handful spinach
½ tsp finely chopped fresh ginger
½ tsp cumin
½ tsp dried basil
2 pinches sea salt, plus more to taste
½ c chopped carrots
½ c chopped potatoes
3 large tomatoes, chopped
3 c low-sodium vegetable broth
1 c water
1 c brown lentils
Ground black pepper, to taste

Optional: ½ c of cooked high quality protein

Directions:

1. In a medium to large pot, heat the olive oil over medium-high heat. Once hot, add the onions and garlic.
2. Once the onions are slightly transparent and tender, add the ginger and stir well for 1 minute
3. Add in the cumin, dried basil, and sea salt, and cook for 2 minutes more, stirring constantly so it doesn’t burn
4. Add in carrots, potatoes, tomatoes, vegetable broth, water and lentils and bring it to a boil
5. Once boiling, reduce the heat and simmer for 30 – 45 minutes, or until the lentils and carrots are soft
6. Add the spinach and cook until slightly wilted
7. Add sea salt and pepper to taste, and serve hot
8. For an extra hearty meal, you can serve this over brown rice or quinoa in your favorite bowl!