Tag Archives: foodie

Lentils & Okra

When you’re hard at work, whether it be on a spiritual, physical or mental level, feeding your body the minerals it needs to keep it sustained on life can be quite a challenge if you don’t know the health benefits and factors of foods that will literally give you life. Recipe for today are lentils and Okra. 

Because Lentils have a great source of folate and contains a good amount of copper, creating a simple dish was a vital way to fuel the body with alkaline food of the earth. In addition to their health benefits, lentils are filled with iron, manganese, potassium, protein, vitamins B1 and B6. 

My overall goal is to make life and cooking simple without spending hours in the kitchen. So creating meals for my hectic schedule which include kids sports practices and games, running a household, running two businesses and homeschooling my kids. I don’t have much time any longer to cook for hours in the kitchen. However, I still want to provide nutritious meals for my family so now I break my meals down to 20-30 minute cooking times but mostly under an hour including prep time.

Below, you will find the simple recipe to add protein and import vitamins and minerals to your vegan, vegetarian, or carnivorous diet. 

ENJOY!

RECIPE:

1 cup raw green lentils

4 cups water

1/4 cup fresh parsley-chopped

1/4 cup fresh basil leaves-chopped

1 tsp sea salt

15 okra pods- sliced in half or thirds
DIRECTIONS:

  1. Rinse lentils.  Add hot water to saucepan
  2. Boil lentils on high heat approximately 30 minutes
  3. Turn heat down to Med heat and add herbs. Stir. 10 minutes 
  4. Add sea salt and Okra pods. Stir. Approx 10 minutes. (When you notice okra starting to sweat, stir) then Simmer on low heat covered. 

Simple Snack

Life is Simple and so are our bodies. The snacks, fruits and vegetables do not need to be difficult to digest and stored or expelled. So my goal is to make life a little simpler by sharing some of my easy breezy meals, smoothies, snacks to your kitchen table.

Here’s a simple Finger snack to munch on for the kids after school.

INGREDIENTS:

  1. 1 cup dry oats
  2. 5 medjool Dates sliced
  3. 1 ripe banana
  4. 2 Tbls Sunflower Seed butter (any seed/nut butter)
  5. 1/2 cup almonds or walnuts (roasted-option)
  6. 3 Tbls Agave
  7. 1/8 tsp Sea Salt

 

DIRECTIONS:

  1. Slice Medjool Dates and remove seeds
  2. Whisk Banana until smooth
  3. Add seed/nut butter of choice
  4. Add dates
  5. Stir
  6. Add nuts, Agave, sea salt
  7. Stir
  8. ENJOY?
  9. or create round balls and place on cookie sheet
  10. Preheat oven on 250 degrees F
  11. Mix makes 16 rounds
  12. Place in oven for 7-10 minutes
  13. Let cool and Enjoy!

 

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Meatless Monday-Electric Lentils

Known for being a powerhouse packed with folate and protein and low in calories. These Legumes have earned their name on the charts for being the third highest level of protein because the protein in them makes up 26% of the calories that people consume.

As a staple food, I personally enjoy them alone or paired with other foods because my Iron levels drop if I don’t keep enough Iron stored in my body. Not only are Lentils delicious but they are great for the digestive, nervous and immune system.

It is said that they derive from the Middle East over 13,000 years ago. From Syria to Turkey are different countries that cultivated this legumes. However, at that point in time, the Middle East was still part of the continent of Africa but formerly known as Aethiopia (Ethiopia).

Please Enjoy this recipe made with love!


INGREDIENTS:

1 cup dried Lentils

1/2 Red Onion

4 tbls chopped cilantro

1 tbls Sea Salt

4 cups water

1 tsp chili powder

1 tsp ground sage

1 tsp Basil

 

DIRECTIONS:

  1. Soak cleaned lentils for an hour
  2. Sautee chopped onions in skillet with oil of choice approx. 2 minutes
  3. Add cilantro. Cook 1 minute
  4. Add Spices and lentils in pan. Stir
  5. Add 2 cups of water. Bring to a boil.
  6. Simmer about an hour covered.

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ROASTED Mushroom Wrap

Experiments make the best meals! So says my kids tummies. Every now and then, I get ideas in my head on what would different ingredients taste like together. Off to the kitchen I go to recreate the vision I saw in my head.
With sharing my recipes, my goal is to make things that appear difficult simple. Because Life is simple, the body is simple, it is us who make things difficult.
I hope to help with making living an abundant and clean life through simplicity all while having vegan/vegetarian food pleasant to the tongue.
Please try this recipe. This will definitely be the go to tortilla to add just about everything in it. From breakfast wraps to dinner ensembles.
NOTE: Roasted Okra and Greens Recipe will pair well with this wrap.


INGREDIENTS:
1 cup Roasted Mushrooms
1 cup boiling water
1 tsp Sea Salt
1 tsp Basil
1/4 tsp Ground Sage
2 cups Quinoa Flour + 1/2 cup flour of choice for rolling
Sesame seed oil, Grapeseed oil, or Avocado oil (for heating the tortillas)
DIRECTIONS:
1.  Preheat oven to 350 degrees F
2.  Place uncooked Bella Mushrooms on a baking sheet
3.  Bake about 15-20 minutes
4.  After mushrooms are roasted, bring water to a boil
5.  Place water, mushrooms, and seasonings in a blender
6.  Blend until mushroom becomes a thick paste or approx. 2 minutes
7.  Pour mushroom mush in a mixing bowl and add Quinoa Flour
8.  Stir or blend until it looks like dough
9.  Take medium size balls and rolls them
10. Sprinkle flour on a flat surface & your rolling pin
11. Place mushroom ball on it and begin to roll the ball into a round shape
12. Heat a skillet with oil of your choice
13. Place tortilla round in skillet once hot and cook approx. 20 sec on each side or until the tortillas starts to turn brown and form air bubbles.
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Pear & Wild Rice

For months I’ve been experimenting with various alkaline foods from the Dr. Sebi approved list of ingredients and concocted this new side dish that can be eaten by itself but I truly think that this would be great as a stuffing during the “holiday” season for vegans, vegetarians, and meat eaters alike.

Give it a try and tell me your thoughts.

Recipe:
1 cup cooked wild rice
1/2 cup cooked quinoa
1/2 pear sliced
1/4 bell pepper diced
5 mushrooms sliced
3 tbls chopped cilantro
2 key limes-juice

Seasonings:
1/2 tbls Sea salt
1/4 tsp ground sage
1/4 tsp basil

DIRECTIONS:

Cook wild rice as directed or in a rice cooker. (one part rice, four parts water)

Cook Quinoa as directed

Chop and slice all vegetables and fruit.

In a skillet, add grapeseed or Avocado oil and add bell pepper and mushroom.

Add Wild rice and quinoa  and stir approximately 1 minute.

Add spices, chopped cilantro, and key lime juice. Stir continuously until pear start to sweat.

ENJOY!

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Cactus Fruit Juice

Experimenting is always fun when the end results turn out better than your expectations. I  initially experimented with this fruit with my children for a Summer refresher and this was absolutely delicious.This is very refreshing, yet interesting flavor.

I will add strawberries to the next one but this would make it a strawberry cactus lemonade. Sweet yet tart.

INGREDIENTS:

3 cactus fruit peeled
2 limes peeled
1 Apple peeled
8 oz water

1 cup strawberries (optional)
For strawberry cactus lemonade

Blend all ingredients in blender. Strain twice to make smooth juice.

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Roasted Okra & Greens

Stir Fry is an easy go-to meal that almost any family can make in under 30 minutes. Okra has been a fan favorite for decades in the south. Originally from the indigenous people of the Gold coasts of West Africa, Okra made its way  in the bellies of the “New World” in the late 1600’s. However, it’s most commonly known for being included in Creole patois since the 1800’s to the present.

Since Okra and Collard greens are a huge component in the south. I decided to take the two most common items and create a healthy, vegan meal that can be created alongside cornbread and black-eyed peas or as a meal by itself.

My goal was not to overcook the greens so the nutrients still remain in them hence cooking them under 2 minutes.

Here’s the recipe for roasted Okra and Collard Greens stir fry.

 

INGREDIENTS:

Roasted Okra:
1/2 lb okra cut in halves
3 tbls grape seed oil
1/2 tsp sea salt
1 tsp basil
1/4 tsp ground sage
Bake at 400 F approx.10-12 minutes

Sautéed Mixture:
2 cups chopped collard greens
2 cups chopped Kale
1/2 onion
1/2 large Green bell pepper
1 1/2 cup sliced mushrooms
Approx. 3-4 tbls grape seed/Avocado oil
3/4 tbls sea salt

2 cups Garbanzo beans
3/4 cup Black beans

Grains:
1 cup Quinoa
2 cups water
1/4 cup Kamut Approx
1 cup water

DIRECTIONS:

Boil grains as directed on package.

As grains are boiling, preheat oven to 400 F.

Rinse and slice Okra in halves.

Prepare Okra by mixing oils, herbs and sea salt together on a baking sheet.

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Bake Okra approximately 10-12 minutes

As Okra is baking, Chop your Sautee mixture.

Heat skillet on Med-High heat with Grapeseed/Avocado oil

Add onions, peppers, and mushrooms first for a few seconds (coat)

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Then Add greens and Kale and sautee’ approximately 2 minutes.

 

By this time, the  Okra should be done. Remove and Let cool.

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Continuously stir the Greens mixture.

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Grains should be done.

Add cooked or canned Garbanzo beans. Add Sea Salt. Stir

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(If you want to keep this meal Dr. Sebi approved, do not add Black beans)

Add Black beans. Stir

 Add 2 cups cooked quinoa and 1/4 cup cooked Kamut  to the mixture.

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Stir approx. 1 minute

Add Okra and Enjoy!

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*This entire meal was alkaline until we added black beans. If you follow Dr. Debi’s plan, do not add black beans.