10 Minute Mediterranean Salad (HCLF Vegan)

Serves: 1-2 | Time: 10 minutes

1 cup Israeli Couscous
1.25 cups Veggie Broth
1 tbs chopped Basil
1/2 tsp Turmeric
1/2 tsp Cumin

3 cups chopped Kale Salad Mix*
1 cup precooked Blackeyed Peas
1 cup frozen Peas & Carrots
1 tbs natural Peanut Butter**
1 tbs fresh Lemon Juice
1-2 tbs filtered Water
1 tsp Red Curry Paste

* I buy this from Costco. Trader Joe's also sells an identical product called Cruciferous Crunch Collection
** Make sure the only ingredient is peanuts

In a small to medium-sized pot, add your veggie broth and spices. Cover and set on high heat to boil. Meanwhile, chop your basil. When the water is boiling, add your couscous and basil. Stir and turn heat to low. Cover and let simmer for 8-10 minutes (until water is absorbed).
Meanwhile, in a medium pot or large saucepan add the frozen peas and carrots (can be thawed/defrosted first, but you will need to add a little more water if you do this). Cook, covered, for 5-8 minutes on medium.
Meanwhile, grab a small bowl and whisk together the peanut butter, lemon juice, red curry paste and water. Stir this sauce into the vegetable mix. Add your beans in the last few minutes of cooking.
In a large serving bowl, spoon the spiced couscous and top with the veggie mixture. Enjoy :)

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Peach Banana Bliss Soft Serve (Raw Vegan)

Serves: 1-2

5 frozen Bananas
2 ripe Peaches
1 cup Water

You can omit the water if you have a Vitamix or want a thicker blend but I found it helpful when blending the peaches. You want to make sure to blend the peaches prior to adding the bananas so that the peel gets shredded.
Make sure your bananas are spotty before you freeze them! Mine were ultra ripe and sweet. I broke them into chunks and froze them for about 20 hours. You can let them defrost for an hour if your blender isn't that strong, but then it might get a little too soft.
Make sure your peaches are soft and juicy! Mine were fresh and room temperature.
This will give you good vibes all day!
Enjoy :)

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"Ease Into Raw" Savory Garden Zoodles (GF Vegan)

My parents are not vegans or raw foodists, but they are trying to eat mostly plant-based and enjoy the meals I make for dinner. However, they rarely eat raw fruits and vegetables which is vital for health. I decided to ease them in by making pasta! This provides the warmth and heartiness of a cooked dish with the refreshing lightness of a raw meal.

Serves: 3 | Time: 35 minutes

4-5 medium Zucchini
2 1/2 cups Tomato Sauce
1 1/2 cups Diced Tomatoes
3/4 lb raw Kale, destemed
1 1/2 cups fresh Green Peas
1 cup cooked Lima Beans
1 cup cooked Chickpeas
3 large Carrots, chopped
1/2 Red Onion, diced
2 Celery Stalks, diced
1 Lemon, squeezed
1 cup Vegetable Broth
1 tbs Italian Seasoning
1 tsp Celery Seeds
1 tsp ground Cumin
1 tsp ground Turmeric
1/2 tsp Garlic Powder
1/2 tsp Cinnamon
1/2 tsp Paprika
1/4 tsp Cayenne
Dash of Pink Salt
Dash of Black Pepper
Optional: Cherry Tomatoes

To begin, spiralize your zucchini or any summer squash. Add to a large mixing bowl and squeeze half of your lemon on top. Toss and set aside.

Destem your kale and chop (if  necessary). Add to a steamer and cook for 15 minutes. Meanwhile, chop your veggies.

To a large saucepan, add half of your veggie broth and turn the heat to medium. When small bubbles appear, add your onion and cook for a few minutes. When fragrant, add the rest of your vegetables and simmer for 5 minutes.
When the liquid begins to evaporate, add the rest of your vegetable broth, tomato sauce, diced tomatoes, and spices. Let simmer for 10 minutes with the lid on.

When your kale is done, squeeze the rest of your lemon on top and stir it into your veggie tomato sauce with your beans.
Pour over zoodles, toss and serve in large bowls. Garnish with cherry tomatoes, if desired. Enjoy! :)


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