If you're just starting your healing journey, you'll find that preparing your own meals are healthier and more affordable as well. Here are some easy and quick dishes and snacks to make. They can be eaten as sides, in combination with one another, or just as one altogether. More will be added on a rolling basis. So be sure to check back in later. Have fun!
Spaghetti & Meatballs
INGREDIENTS
Meatballs:
1 1/2 c Cooked Chickpeas
1 1/2 c Portobello or Baby Bella Mushrooms chopped
1/2 c Maitake Mushrooms chopped
1/4 c Red or Orange Bell Peppers chopped
1 t Sea Salt
1/8 t Dulse
2 t Avocado Oil
3 t Seamoss Gel (Chondrus crispus)
2 t Fresh Dill (~2 sprigs)
1 t Fresh Sage (~2 Leaves)
3/4 c Spelt Flour
Sauce:
1 t Avocado Oil
1/4 c Red Bell Peppers chopped
2 c Cherry or Roma Tomatoes
1/2 t Sea Salt
2-3 pieces/halves Sundried Roma Tomatoes
2 T Spring Water
1 t Fresh Thyme (~3 sprigs)
5 Leaves Sweet Basil
A Sprinkle of Cayenne Pepper Powder (more, if you like spicy!)
Spaghetti:
Kamut Spaghetti
4 c Spring Water
1 t Sea Salt
1 t Avocado Oil
Garnish: Homegrown Basil!
DIRECTIONS
Meatballs: Preheat your oven to 350 degrees F. Warm the seamoss gel. Add all other ingredients, except the spelt flour, into your food processor. Add warmed seamoss gel. Process until well incorporated. Put everything into a mixing bowl. Add spelt flour to the mixing bowl. Mix. Make 1-2 inch sized balls. Bake on 350 degrees F for 30-35 minutes. Add them into the pan with the tomato sauce. Simmer for 5 minutes.
Sauce: Soak the sun-dried tomatoes in the water. Sauté the bell peppers in avocado oil. Add the cherry tomatoes. Cook for 3 minutes. Add in the water with the soaked sun-dried tomatoes. Add the other ingredients, except basil. Cook for 1 minute. Transfer everything into a blender. Blend on low speed until smooth. Transfer back into the pan you cooked it in. Chop the basil and add it to the pan.
Spaghetti: Bring the water to a boil. Add Kamut noodles, sea salt, and oil. Boil for 12 minutes. Strain. Toss.
Plate! Garnish! Enjoy!
Butternut Chips
INGREDIENTS
1 Butternut Squash
1 T Hemp, Grapeseed, or Avocado Oil
1 t Sea salt
DIRECTIONS
Preheat your oven to 350 degrees F. Peel butternut squash and slice into thick long pieces (easier to use the top body part of the squash, and not the part that holds the seeds). Use a mandolin or potato peeler to slice thinly into small pieces. Squeeze or pat the pieces with a paper towel so some of the water can come out. Coat with oil. Add sea salt (to your liking). Space them out on your baking pan (no overlapping!). Flip a few times throughout the baking process. Bake until edges brown.
You can add other herbs too like thyme, sage, rosemary, dulse, kelp flakes, or more. Get creative!
Berry Smoothie
INGREDIENTS
3/4 c Wild Blueberries (frozen or fresh)
1/2 c Blackcurrants (frozen or fresh)
1 Burro banana
1/2 c Coconut meat
1/4 c Walnuts
2 Figs (any type)
2 c Spring water
DIRECTIONS
The simplest smoothie is a berry smoothie! Toss everything into a blender and blend. Don’t make it complicated! ;)
Sesame Lentil Pasta Stir Fry
INGREDIENTS
Pasta:
8 oz Red Lentil Pasta
1 t Avocado Oil
1 t Sea Salt
4 c Spring Water
Stir Fry:
1 T Sesame Oil
1 c Cherry Tomatoes
1/2 c Chopped Bell Peppers
1/2 c Chopped Kale
1/8 t Cumin
1/4 t Mustard Seeds
1/3 c Red Onion
1 T Tahini
1/2 t Dulse
2 t Sea Salt
DIRECTIONS
Pasta: Bring spring water to a boil. Add lentil pasta, oil, and sea salt. Boil for 11 minutes. Strain.
Stir Fry: Add Sesame Oil to a skillet. Add other ingredients, except sea salt, dulse, tahini, and pasta. Stir fry the mix for 5 minutes. Add tahini. Mix. Add strained pasta. Add sea salt and dulse. Stir fry for 5 more minutes.
Garnish will dill, thyme, or herb of choice!
Zuchinni Kamut Stir Fry
INGREDIENTS
2 c cooked Kamut grains
1 T Avocado oil
1/2 t Sea salt
1 small Zuchinni cubed (~1 cup)
3 Cherry Tomatoes
1/3 c Bell Pepper Chopped
2 leaves Broadleaf Thyme Chopped
1/8 t Mustard Seeds
1/8 t Cayenne Pepper (optional)
DIRECTIONS
Heat your skillet and add the Avocado Oil and all the other ingredients except the sea salt and cooked Kamut grains. Stir fry for 6 minutes on medium fire. Add the cooked Kamut grains. Add the sea salt. Stir fry for 3 minutes on high fire.
Sprouted Lentils
Add 1/2 a cup of black lentils to a 4 cup wide-mouth mason jar. Add 1 cup spring water. Soak overnight. Drain. Rinse with fresh water. Turn upside down at an angle on a drying rack, so the water can drain out. After 8 hours, rinse with fresh water and drain on the rack. After another 8 hours, rinse with fresh water and drain on the rack. After another 8 hours, rinse with fresh water and drain again. You can use them now or go for another round of 8 hours so that the sprouts have longer tails. It’s up to you! Add to soups, salads, and meals! Steam and eat! Or eat raw! These are versatile. =)
Green Banana Chips & Kale Chips
Make these simple snacks for your kiddies…or for yourself!
Kale Chips: Get Curly Kale (red or green), not dinosaur kale. Remove the long, thick stem in the middle. Break leaves apart, so that you have pieces a little smaller than your palm. Coat with oil and sea salt. Place on baking pan. Bake on 350 degrees F until crunchy.
Green Banana Chips: Remove skin from the green bananas. Slice the bananas thinly with a mandolin or potato peeler. Coat with oil and sea salt. Place on pan, and bake until golden brown, you can flip them once.
You can use hempseed, grapeseed, or avocado oil. And you can add other herbs too like thyme, sage, rosemary, dulse, kelp flakes etc. Make it to your liking! Be creative!
Green Juice
INGREDIENTS
5-6 c Leafy Green Chopped (Kale, Dandelion, Chard, or Collards)
2 c Cilantro Chopped (or other pungent herb of choice)
2 Cucumbers (sliced long in quarters)
2 Apples (cored and sliced in quarters)
4 Key Limes peeled (or 1 Lemon sliced in quarters)
1 thumb Ginger (chopped)
DIRECTIONS
Feed into your juicer! Juice and drink! This makes about 4-5 cups of juice. If you don’t own a juicer, blend all ingredients with 1-2 cups of spring water. Then, strain the mix in a fine sieve. Juice without a juicer!
Coconut Milk
Make Tea with the Sun!
Is mucus really a bad thing?
Blackcurrants vs Zante Currants
Stuffed Kabocha Squash
Apples & Tahini
