Delicious Veggie Wraps

It's only fair to share...Share on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someonePrint this page

Sometimes it is easier to prepare a delicious and healthy meal than we think. Many times I find myself discouraged to make something nourishing & healthy at home for fear that it will take too much time. When the fact of the matter is, as soon as we put that fear to the side we start creating wonderfully delicious things.

What’s on the menu for todays lunch & takes less then 10 minutes to prepare?

Delicious Veggie Wraps, Medicinal Kimchi & Locally harvested Tangelos

Delicious Veggie Wraps, Medicinal Kimchi & Locally harested Tangelos

Delicious Veggie Wraps, Medicinal Kimchi & Locally harvested Tangelos

Delicious Veggie Wraps1

Medicinal Kimchi

Delicious Veggie Wraps2

Delicious Veggie Wraps

In my fridge months ago a friend & I made an amazing Kimchi. We made a gallon jar of it, so I am just now getting to the last of it. Earlier this week I went to a friends house to drop off some medicinal item’s & she gifted me with the most delicious tangelos from her backyard! After spending the morning out of the house, running errand and forgetting breakfast, I came home & wanted to create quick nourishing meal, that was warm, satisfying & flavorful. That’s when I looked through the fridge & realized I had all that I needed to create this lovely meal depicted above.

Organic Ingredients:

1 Flatout wraps

4 Baby Portables

Handful Purple Kale

Handful Fresh Spinach

1/4 Purple Onion

1 Garlic Clove

Olive oil

Himalayan Salt

Black Pepper freshly ground

1 Glop Jalapeño Artichoke dip from Sprouts

Method:

Heat olive oil in skillet on medium heat. Dice up onion & garlic, place in pan once oil is heated, cover with salt, cook for about 3-5 minutes. Chop up shrooms, kale & spinach, toss in pan, cover with salt & pepper. Cook for about 1-2 minutes. Spread Jalapeño Artichoke dip onto wrap, place cooked veggies inside, wrap up tightly & place back in pan. Brown each side lightly, takes about 30-60 seconds per side. Remove from pan, slice & enjoy!

I had forgotten to fill wrap with the Medicinal Kimchi, so I added on the side & scooped on top of wrap as I ate it. Peeled a fresh tangelo & enjoyed!

Delicious Veggie Wraps2

Delicious Veggie Wraps

Delicious Veggie Wraps1

Medicinal Kimchi

Hope you enjoyed this easy & simple recipe. Please post a comment if you try it out, I would Love to hear how’s yours came out!

Until Next Time… Peace Be with You…

Nut & Bean Veggie Burger

It's only fair to share...Share on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someonePrint this page

Last night my friend & I wanted to make a really yummy dinner. I had already put a bunch of black bean & garbanzo beans to soak in the crock pot… So I thought Veggie burgers would be really yummy. The last time I tried to make veggie burgers I tried a recipe using quinoa & black beans but it turned out really dry & crumbly, I was not please at all! So I started my search on Pinterest for a yummy, juicy veggie burger. I could not decide on a specific recipe so I used the base of these recipes to make my own creation…

Stupid Simple Bean Burgers With Paprika Garlic Burger Sauce [Vegan, Gluten-Free]

Black Bean Hemp Burgers [Vegan, Gluten-Free]

Veggie burger.JPG1

Nut & Bean Veggie Burger… one of the best burgers I have ever had!

I really liked the idea of using more nuts in the recipe & am glad because after making this recipe I think the nuts make the patties more “meat like” and the patties seem to hold together better.

Organic Ingredient:

  • 1 red bell pepper, diced
  • ½ red onion, diced
  • ½ c. Walnuts nuts
  • ¼ c. pumpkin seeds
  • ¼ c. hemp seeds
  • 4 cloves garlic
  • 2 tsp ancho chili powder
  • 2 tsp cumin
  • 1 tsp. Turmeric
  • 1 tsp. coriander powder
  • 2 tsp sea salt
  • 1 1/2 c cooked & drained beans; I used black & garbanzo
  • 1 cup cilantro, chopped
  • ½-1 c. rolled oats
  • Coconut oil

Toppings

  • 1 c. Homemade medicinal kimchi; click here for recipe
  • 1 avocado, sliced
  • 1 Tomato, sliced

Method:

Preheat oven to 350 degrees.

Place all ingredients into a bowl, mix with a handheld blender. The consistency should be thick, not runny if it is not add more oats until you reach the desired consistency.

Place dough onto wax paper and fork out. I used a large canning jar lid to cut the patties; making sure each patty fills the lid. Then place onto a lightly greased cookie sheet, bake for 20 minutes, pull out, flip and place back in for about 10-15 more minutes. Serve & enjoy.

Spicy Cheese Sauce

  • 1/2 c. Raw Cashew
  • 1/2 c. Nutritional yeast
  • Part of the red bell pepper, diced
  • Part of the tomato, diced
  • 2 Cloves garlic
  • 2 tbs Lemon Juice
  • 1 Tbs. Rice wine vinegar
  • 1 tsp. Curry
  • 1 tsp. coriander powder
  • 1 tsp. cumin
  • Himalayan Salt
  • Cracked Pepper

Method:

While the patties are cooking place all ingredients (except the diced tomatoes) into a blender or Nutribullet, blend until smooth & creamy. After the sauce pleases you add in the tomatoes, stir & slather on your veggie burger along with the other toppings.

Crispy Kale Chips

  • 1 bunch kale, diced into 1 inch squares
  • Several Tbs. Coconut oil
  • 1/4 c. Crushed nut mixture; I have been using a mixture of walnuts, cashew, pumpkin & hemp seeds in replace of bread crumbs, I used this.
  • Himalayan Salt
  • Cracked Pepper

Method:

Dice up kale, place all ingredients into a large ziplock bag, seal & rub all ingredients into one another. Let sit in bag until you flip the burgers. Once you do Place the kale mixture onto a cookie sheet & place into the oven to cook for remainder of cooking time. About 20 minutes seems to be perfect.

Nut & Bean Veggie burger with tomato, avocado & medicinal KimChi & Crispy Kale Chips.

Nut & Bean Veggie burger with tomato, avocado & medicinal KimChi & Crispy Kale Chips.

I served this dish with the toppings & Kale chips. We were very pleased with the entire meal. The patties were thick, juicy & easy to eat they was savory, tasty, filling & satisfying. There is no reason why vegetarian cooking should be boring, bland & tasteless. It can be fun, delicious and juicy!

Vegan Lentil Taco Soup

It's only fair to share...Share on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someonePrint this page

This past weekend I picked up some Ancho Chili spice from Native Seed Search in Tucson AZ. I wanted to make something delicious with this new spice & found a good recipe for lentil taco soup on Pinterest. However I did not have all the ingredients so I bought a few fresh veggies form the store & threw together what I had in the pantry. My version of Vegan Lentil Taco Soup came out so delicious, my taste buds were salivating the entire time eating it that I felt the need to share it on my blog so you all can try the recipe out yourself! If you end up making it please post a comment below to give me your feedback!

Vegan Lentil Taco Soup

Vegan Lentil Taco Soup

For the Taco Soup​:

Ingredients:

2 tbsp. 

​Coconut Oil
​½ red onion, diced
3 garlic cloves, minced
1 jalapeño pepper, seeded and diced
​4​ c. Organic Vegetable broth
2 c. water
1-16 oz. can diced tomatoes​, from my garden​
​1 c. ​Red Lentils
1 c. Green Lentils
2 tsp. ground cumin
1 tsp. ancho chili powder
2-3​ tbsp. lime juice
Himalayan Salt
Pepper
 

Method:

​Place 3/4 of the jalapeno & onion  into a heated pan with coconut oil, sprinkle with ​Himalayan Salt & Pepper, sauté for 3-5 minutes. Toss in all the garlic, stir for 30 seconds. 
 
Then add in the tomatoes (with juice), lentils, veggie stock & water. Bring to a boil, reduce heat & simmer for 30 minutes, stirring occasionally.
Lentil taco soup3

Don’t forget the toppings!

Lentil taco soup2

Absolutely mouth watering!

 
Fill up bowls, be generous with the toppings, serve & enjoy!


​The Toppings:

Diced Jalapeno
​Slice Green Onion
​Fresh Cilantro
Crushed Organic Corn & Chia Seed Tortilla Chips
Himalayan  Salt
Fresh Ground Pepper


The Avocado Lime Crema click here for recipe!

​Avocado Lime Crema

It's only fair to share...Share on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someonePrint this page

Avocado Lime Crema

​I created this delicious Avocado Lime Crema the other day to use as a topping on my Vegan Lentil Taco Soup & wanted to share it with you nice folks for future use. It’s an amazing addition to many dishes. Don’t be afraid to over indulge as it is 100% healthy & good for you!
Avocado Lime Crema

Avocado Lime Crema

Ingredients:
1 large Avocado
1/4 c. GMO Free Almond Milk
2-3 Tbs Lemon Juice
1/2 tsp. Cayenne Pepper
1 Garlic Clove
Himalayan Salt
Pepper
Place into nutribullet, blend, chill in fridge till served. Feel free to adjust more spices to fit your heat spectrum. Enjoy! Let me know what your thoughts are & if you make it I’d love to hear your feedback!

Asian Style Honey Mango Veggies & Quinoa

It's only fair to share...Share on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someonePrint this page

This simple recipe was created out of what was in the fridge, a little Inspiration & Sheer Luck and all with a dear friend)! Okay what’s for lunch I asked myself… hmmm okay I throw some Quinoa in the rice cooker & come back later to decide…

time ticks on by...

time ticks on by…

Okay Quinoa is done now what should I add to it… great I’ve got some fresh veggies in the fridge:

Broccoli
Cauliflower
Zucchini
Red Onion
Carrots

Great… what seasonings should I add:

Oregano
Parsley
WildCrafted False Tarragon
Turmeric
Ginger
Salt
Pepper
Cayenne Pepper
Paprika

Hmmm… What else should I add… Oh I know some:

Honey
Organic Soy Sauce
Chardonnay (Why the hell not… it needs to be used soon anyways!)

Hmmm… something is missing… oh I know I will use this Organic mango & see how that turns out…

Organic Mango that needs to be used...

Organic Mango that needs to be used…

And for the Taste Test… Hallelujah This is AMAZING…

Hallelujah This is AMAZING...

Hallelujah This is AMAZING…

So there ya have it… Super simple Healthy Asian Style Honey Mango Veggies & Quinoa…

Method:

I cut up all the veggies into bite sized morsels.
Turned the cast iron skillet onto low (in between low & medium)
Threw in onions, broccoli & cauliflower.
Waited a minute or two & threw in the rest of veggies.
Sprinkled in the spices (not using too much of anyone so as not to over power)
Added the wine, soy sauce & honey
Hmmm… it’s  a little too watery… okay I’ll add some Organic Arrow Root Powder (this acts as a thickener just like corn starch but with out all those Nasty GMO’s)
Asian Style Honey Mango Veggies & Quinoa

Asian Style Honey Mango Veggies

Asian Style Honey Mango Veggies & Quinoa1

Cooked Quinoa with coconut oil

Oh yea the Mango, some Raw Cashews & Pumpkin Seeds… topped those on at the last moment, Mixed with the cooked quinoa, added a little Coconut Oil, salted to taste & devoured!
Asian Style Honey Mango Veggies & Quinoa

Asian Style Honey Mango Veggies & Quinoa

Seriously guys this was one of the best tasting meals I’ve had in a very very long time… My hopes are that the next time I try this that it will come out as good (if only… if only…)… Please do yourself a “Flavor”, save this recipe, go to the store, buy the ingredients & make this ASAP… It came out sooo Good… I cannot wait for left overs & there are left over veggies I can use later for a delicious wrap!

Till Next Time… Peace Be with You…