Buddha Bowl

Serves 2-4 (depending on if being served as a main or side dish)

INGREDIENTS:

• One cup quinoa or brown rice, cooked according to package directions (Tip: cook in vegetable broth instead of water for fuller flavor.)
• 1 1/2 cups broccoli florets, chopped
• 1 1/2 cups cauliflower, chopped
• ½ cup raw shredded beets
• 1 cup carrots, peeled and diced or whole baby carrots
• 1 cup spinach, coarsely chopped
• ½ cup canned chickpeas
• 1 red pepper, chopped (you can use yellow or orange peppers as well, or a mixture)
• 1/4 to 1/2 cup fresh parsley, finely chopped (optional but so healthy)
• 1/4 to 1/2 cup sunflower seeds, pumpkin seeds or a mixture
• Juice of 1/2 lemon
• Sea salt and pepper to taste
• A drizzle of olive oil (or use one of the dressing recipes)
• Dash cayenne (optional if you like a little kick!)
• 6-8 oz diced organic cooked Tofu or Tempeh (optional) or protein of choice
• Sliced avocado

TO PREPARE:

Steam broccoli, carrots, and cauliflower for 5-7 minutes, (depending on your desired tenderness) adding peppers for the last 2-3 minutes. In a large mixing bowl, toss together cooked quinoa or brown rice, steamed vegetables, spinach, red pepper, and parsley. Add the raw seeds, sliced avocado, and protein choice and drizzle with lemon juice, oil, and salt & pepper to taste. Serve warm or room temperature (For a heavier meal you can also add in a sweet potato, chickpeas etc.)  

All options are available for you to create your own Buddha Bowl! 

Plant Powered Vegetable Soup

A healthy soup that is great for a meal or a side. Full of fiber, veggies and protein.

Serves: 6

Ingredients

2 cloves of chopped garlic , 2 Tablespoons olive oil , 2 large carrots cut into pieces, 3 zucchinis chopped, cauliflower cut into pieces , Approx 2 cups of cut broccoli florets, Handful or two of greens of your choice ( kale, collards, spinach) 2 cups of small red lentils, Approx 8 cups of water or veggie broth ( give or take) 1 tablespoon of “Better Than Bullion”( veg ) or a cube or two of vegetarian bullion (optional)

Instructions

Saute garlic and oil for a few minutes.Add cut up vegetables ( w/ out greens) and saute for about 3-4 minutes. Add water and then lentils. After about 5 minutes add in the greens and the bullion. Stir and cook at medium heat until it comes to a boil. Reduce heat, cover and simmer for about 30-45 min. Keep an eye to see if there is more water needed. Add more if you like a thinner soup. Salt and pepper to taste. These lentils will thicken and break down and you will have a wonderful hearty soup. Great leftovers.

Quinoa Veggie Saute

4 servings

(Note: double up the recipe for more servings during the week but add greens on when your ready to serve)

Ingredients

• 1 cup quinoa, cooked according to package directions (try cooking with vegetable broth/stock instead of water for added flavor.)

• 1 red onion, or leek chopped

• 2 tablespoons olive oil/ coconut oil or you can omit and use vegetable broth

• 1 red or yellow pepper chopped, or a combo of both

• 1 small carrot, chopped

• 1 cup of Cremni and / or Portobello mushrooms

• 2 cup broccoli florets

• ½ cooked sweet potato ( optional)

• 2 garlic cloves, minced

• 2-3 tablespoons fresh basil (or 1-2 tablespoon dried basil)

• 4 cups of arugula

• Sea salt & ground pepper to taste

• Juice of 1/2 lemon (optional, for a zesty kick)

To Prepare

•  In a large sauté pan, heat olive oil ( or broth) over medium heat.

• Add onions and sauté 2 minutes. (Make sure not to “burn” onions.)

• Add in garlic and sauté 2 more minutes.

• Add veggies and sauté another 3-5 minutes or until desired tenderness.

• Add basil (reserving one tablespoon for garnish) for another minute or so.

• In large bowl combine veggie mixture to cooked quinoa, toss gently

• Salt and pepper to taste.

• Add in a few splashes of vegetable broth or water if you want more moisture.

• Squeeze on lemon juice for a zesty, refreshing burst.

• Sprinkle on remaining chopped basil, some cherry tomatoes, micro greens etc

• Add on top of arugula or your favorite greens