Mistake! SORRY GUYS: It’s 4 recipes! Not five. But I’ll be doing another recipe video soon!!
Recipe #1: Hearty Wild Rice Vegetable Soup
Makes approx. 6 servings
This dish really goes with what flavors you like. Bring those flavors forward by adding more of them. Personally, I love lemon, jalapeño, garlic, and mushrooms, so I tend to add a bit more, and of specific kinds as well, so as to bring those flavors forward in the soup.
Ingredients
– 1 cup wild rice
– 2 carrots
– 2 stalks of celery
– 2 heads of broccoli
– 1 onion
– 1 shallot
– 2-3 gloves garlic (depending on how much you like garlic)
– sprig of rosemary
– sprig of thyme
– sprig of sage
– 1/2 tsp jalapeno
– 3 cups diced potatoes (any kind)
– 3 cups mushrooms (any kind)
– 1 jug of vegetable stock
– 1/2 vegetable bullion
– 1 cup of water
– 1/2 lemon (or lime)
– 1 cup nut milk (or regular milk, it doesn’t matter – whatever you like)
– 1 tsp allspice
– 1 tsp black pepper
– 1 tsp red pepper
– 1 tsp Himalayan salt
– 1 tbsp coconut oil
– cheese (optional)
Head up a large dutch oven with a tablespoon of oil of your choice (I did a mix of olive oil spray and a tbsp of coconut oil. Dice up all the veggies and herbs. Add the veggies and herbs on medium high heat and sauté until onions are translucent. Lower the heat to medium low and add the spices, lemon, and and then pour the vegetable stalk and 1 cup water in. Add rice. Cover and let simmer on low heat for about 20-30 minutes, or until the carrots are tender. Lastly, add the nut milk at the end. Top with cheese (optional), and enjoy for up to 5 days in the fridge.
Recipe #2: Tiger Nut Chocolate Chip Cookies (with Walnuts)
Makes approx. 12 cookies
You can adjust the recipe to your liking, omitting the nuts or substituting for a different variation of nuts. Using carob chocolate, dark or milk chocolate. Using bakers flour, regular sugar. Honestly, be creative! But for these, here’s my recipe:
Preheat your oven to 350F.
– 1 cup tiger nut flour (about)
– 6 tbsp coconut sugar
– 2 tbsp maple syrup
– 1 egg
– 1/4 cup nut milk
– 1 tsp baking powder
– 1/4 cup oats
– 1/4 cup walnuts
Mix, place 1 in x 1 in rounds on baking sheet with parchment paper (so they don’t stick) and bake for around 12 minutes. Use a prick to see if they come clean. Remove, let cool for a few minutes, and enjoy!
Recipe #3: Chickpea Bowl
Makes approx. 1-2 servings
– 1 can chickpeas
– 1 lemon
– 1 tsp paprika
– 1 tsp nutmeg
– 1 tsp garlic powder
– 1 tsp lemon pepper
– 1 tsp turmeric
– 1 tsp pepper
– 1 tsp Himalayan salt
– 1 tsp red pepper flakes
– 1 tbsp tahini
– 1 tsp chili lime seasoning
– 1 zucchini
– 1/2 onion
– 1 tsp jalapeno
– 4 cups kale
– sprig of thyme, rosemary and sage
– 2 tsp coconut oil
– 1 can tuna mixed with 1 tbsp vegan mayo (optional for topping)
– 1 cup micro greens (optional for topping)
Sauté the chickpeas on medium heat with 1 tsp coconut oil and all spices until slightly browned. Lower heat to low and add tahini and lemon and mix until incorporated. Transfer to serving bowl. Add 1 tsp coconut oil and sauté all veggies and herbs except for kale. Once the onions are translucent, add the kale and sauté only until wilted just a bit (like the video). Serve up along with the chickpeas, tuna (or other protein or veg), and some micro-greens! Very healthy and very filling.
Recipe #4: Power Protein Bowl
Makes 1 serving
I like to water down the greek yogurt as I’m not a huge fan of bland, 0% greek yogurt.
– 1 cup 0% greek yogurt
– 1/3 cup nut milk
– 1 tbsp maca powder
– 1 tsp cinnamon
– 1 scoop protein of choice (I used vital proteins collagen peptides)
– 1 tbsp peanut butter or 2 tbsp PB2
– Berries, apple, banana, granola, mulberries, gojiberries or coca nibs (optional)
Top with berries and nuts of choice and enjoy!
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