Healthy Living Recipes

Our body thrives off of whole foods that are packed with nutrients. Foods like broccoli, blueberries, sweet potatoes, red peppers and spices like ginger, garlic, and turmeric add an extra boost to the immune system. Here are three delicious recipes packed with nutrients and good taste!

ROASTED CAULIFLOWER SOUP (vegan)

1 head cauliflower, chopped into florets

1 head garlic

3.5 T olive oil

1 carrot, peeled & diced

1 small yellow onion, diced

1 t smoked paprika

1 t hot smoked paprika

4 cups vegetable broth

1 can/15oz unsweetened, full-fat coconut milk

2 T nutritional yeast

Preheat oven to 400ºF. Cut the top off the head of garlic, revealing a small portion of each glove. Drizzle with olive oil & wrap in aluminum foil. Toss cauliflower with 2 T olive oil + salt & pepper. Spread in a single layer on a baking sheet. Bake alongside the garlic for 30 minutes. Heat 1 T olive oil in large pot over medium high. Sauté until soft. Add carrots & celery, cook for a few minutes. Add paprika & broth. Bring to boil. Add cauliflower & garlic to the pot, squeezing/ spooning the garlic out. Simmer for 5-10 minutes. Remove from heat. Puree with an immersion blender to desired level of creaminess. Add coconut & nutritional yeast. Simmer for 3 minutes. Serve & enjoy with a simple side salad.

*Props to the genius at www.avocadopesto.com for this delicious recipe!

ROASTED SWEET POTATO STACK (vegan)

4 large orange-fleshed sweet potato

1 bunch/bag of kale, roughly chopped

4 cloves garlic, sliced 1 small yellow onion

sliced 2 cups quinoa 4 cups water (or veg broth)

1 T olive oil 1/2 c veg broth/water

1/2 t ground turmeric

2 t sesame oil

1.5 inch of fresh ginger

freshly grated 1 lemon salt & pepper to taste

Preheat oven to 400ºF. Wrap each potato in foil. Bake for 35 minutes. Prepare quinoa: Boil 4 cups water/veg broth. Add 2 cups quinoa, reduce to low. Cover & cook 10-15 min. Heat olive oil in large skillet. Sauté onion & garlic until soft. Add kale. Cook for 2 minutes. Season with salt, freshly cracked black pepper, turmeric. Add broth. Cover & cook for 2 minutes. Squeeze 1/2 lemon (or more, to taste). Stir. Plate quinoa. Top with kale & sweet potato. LIGHTLY drizzle with sesame oil. Grate fresh ginger over each sweet potato.

*Thank you to @the_vegan_geek for this recipe

Blueberry Breakfast Crepes

Yields 8 crepes

Crepes

2 eggs

1 teaspoon of brown rice syrup or couple drops stevia

2 Tablespoons (DF) butter or coconut oil, plus a little extra to grease the pan

1/8 tsp salt

1/2 teaspoon vanilla extract

1/3 cup coconut milk or almond milk (I used coconut)

2 Tablespoons coconut flour

Fresh mint leaves (optional) – garnish

Can coconut cream - filling

Melt 2 Tablespoons of butter. Whisk the melted butter (oil), eggs, syrup (stevia), vanilla, salt and coconut milk together. Add in the coconut flour and mix well. Grease a frying pan and set your heat to medium high. We used a ladle to spoon our batter into the hot pan. Then you sort of tilt your pan around to help the batter spread out into a thin even layer. If you keep your crepes on the small side they are easier to flip. Cook for about 2 minutes until the bottom is light brown. Use a spatula to flip in one quick motion. Our first crepe or pancake has traditionally been served to the dog since the first attempt usually ends up a smooshy “flip disaster” mess. It is tricky business, but you’ll be flipping perfect crepes by the time you get to the last one

Blueberry Sauce

1 cup fresh blueberries

1 teaspoon brown rice syrup or couple drops liquid stevia

1/2 teaspoon arrowroot or tapioca flour

Heat the blueberries in a saucepan with the brown rice syrup over medium heat. After about 5 minutes they will soften and pop open, releasing their juice. Once the juice is bubbly and the blueberries are all soft, mix the arrowroot powder in a small bowl with a spoon or two of water. Now add that to the blueberry sauce and stir until it has thickened. We served theses crepes by filling them with the blueberry sauce and then topping them with more sauce and some whipped coconut cream and a mint garnish. If you don’t prefer blueberries, any approved detox-friendly fruit would work.