Cooking Class 7.7.2017

Cooking Class 7.7.2017

 

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Taco Salad
Gluten Free, Vegan
Happily serves 3-4

ALL ORGANIC INGREDIENTS
Salad
2-4 Zucchini
2 Cups Kidney Beans
2 green onions
1 Red Bell pepper
4 Cups Mixed Greens
1 Jalapeño
Handful Cilantro
1 avocado
1-2 TBSP lemon or lime juice
Sea salt to taste

Dressing
8 oz Coconut yogurt
1 cup Salsa

Sprialize Zucchini.
Soak, rinse and drain beans.
Dice Bell pepper, Cilantro and jalapeño, and Avocado.
Adding lemon juice for taste if needed.
Mix salsa and yogurt together.
Mix the veggies and Dressing and place on a bed of greens.

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Sauerkraut Dill Coleslaw
Vegan, Gluten Free, Soy Free
Happily serves 12

ALL ORGANIC INGREDIENTS

1 head Purple Cabbage, Sliced
1 Cup Sauerkraut, plus juice
1 Cup Dill Pickles, save juice
1/2 Red onion
1/2 Yellow onion
1 Tbsp minced garlic
1 tsp ginger, powdered (or Finely chopped fresh)
2 TBSP Hemp Seed oil
2 TBSP Balsamic Vinegar
2 TBSP Coconut Aminos
2 TBSP Lime juice

Slice and quick roast/bake Cabbage for 5-7 minutes until bright purple and still crunchy.
Dice onions and pickles. (You can use dill relish)
Combine all ingredients. Adjusting taste to preference. I used juice from the pickles and sauerkraut for a stronger flavor. You can use any where from 2-4 TBSP of the last 4 ingredients to fine tune to your desired taste.

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Avocado Sweet Potato Breakfast Salad
Vegan, Gluten Free, Refined sugar Free
Happily serves 2

ALL ORGANIC INGREDIENTS

Salad
1 Purple or orange sweet potato, cubed
1 Tbsp avocado oil
Himalayan Sea salt and pepper
4 cups mixed greens (not raw spinach or kale)
1 ripe avocado, chopped
2 Tbsp hemp seeds
1-2 TBSP Fresh chopped parsley
1 cup blueberries, Optional

Dressing
3 Tbsp lemon juice
1 Tbsp Avocado oil or Hemp seed oil
Himalayan sea salt and pepper

Heat a cast iron skillet over medium heat. Once hot, add oil, sweet potatoes, salt, and pepper. Coat well. Arrange in a single layer to ensure even cooking and place a lid on top to steam.
Cook for 3-4 minutes.
Uncover and turn the potatoes. Use medium-low heat. Cook about 10 minutes until golden brown and tender.

Prepare dressing. Add lemon juice, olive oil, salt, and pepper to a mixing bowl and shaking or whisking to combine. Set aside.

To serve, divide greens and top with roasted sweet potatoes, blueberries, avocado, hemp seeds and parsley.
Top with Dressing or Serve on the side.

Amino Turkey Veggie Stir Fry Recipe

Amino Turkey Veggie Stir Fry

Happily serves 4

Gluten Free

All Organic ingredients:

2 tsp avocado oil

1 lb ground turkey (can sub Bison)

1 cup broccoli 

1 cup red and or green cabbage

1 medium yellow onion

3 cloves garlic

1 tsp ground ginger or ginger powder

¼ cup coconut aminos

Salt and black pepper to taste

2-3 green onion stalks, finely chopped

Optional: ¼ tsp red pepper flakes 

Brown the meat in cast iron pan.  Cover and remove from heat while preparing the veggie mix.

On medium to high heat saute chopped yellow onion (not the green onions) and avocado oil for 3 mins.

In a small bowl, mix together the garlic, ginger and aminos and add to pan, and then immediately add veggies.

Cook for a 3-5 minutes, stirring often

Add chopped green onions and meat, combine well.

Salt and black pepper to taste

More Stir Fry Recipes

Thai Veggie Quinoa Bowl

THAI VEGGIE QUINOA BOWLS 

Gluten Free, Vegan

Happily serves 2

ALL ORGANIC INGREDIENTS 

1/2 cup Steamed broccoli, finely diced

1/2 cup Tricolor sprouted quinoa, rinsed and cooked

1/2 small red onion, diced

1/4 cup grated carrots

Handful of chopped cilantro

1/4 cup chopped green onions

2 tablespoons pumpkin seeds or sliced almonds

Dressing:

1 lime, zest and juice 

1 tablespoon Coco Aminos

1 tablespoon Sesame oil (or sub avocado oil)

1 tablespoon Coconut vinegar

2 crushed garlic cloves 

ginger, minced to taste

Combine cooked quinoa, streamed broccoli, red onion, carrots, cilantro, green onions and almonds and/or pumpkin seeds together.

In a small bowl combine dressing ingredients and pour dressing over quinoa mixture.

Quinoa Bowl Recipes