edited December 2014 in Recipes
Veggie “Fettuccine”

Ingredients in order of use:

1 bunch broccoli florets

3 curly kale leaves, stems removed

2 medium carrots

1 yellow summer squash

1 zucchini

1⁄2 cup hulled hemp seeds

1 tbsp chopped oregano

1 tsp chopped ginger

2 tbsp olive oil

1⁄4 tsp Himalayan salt

1/3 cup water

Sauce: Add all ingredients except water in a blender or food processor. Gradually add water until desired consistency is reached.

Steam broccoli until tender, about 5-6 minutes, and chop into small pieces. Shred kale by slicing into thin pieces, steam 3-4 minutes, until dark green and tender. Using a veggie peeler, thinly slice the carrots, zucchini and summer squash so they resemble pasta, or fettuccine noodles. Steam together for about 4 minutes. Mix the kale and broccoli to create a bed for the rest of the veggies. Drizzle sauce on top. 



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    Stir-Fry Basically

    Ingredients in order of use:

    1 tbsp olive oil

    1 tbsp fresh ginger, peeled and minced

    1 carrot, thinly sliced

    1 cup any variety of green or yellow beans, cut in 2” pieces 

    2 yellow squash or green zucchini, cut in 1” pieces

    2 cups greens, chopped (your pick! kale, spinach, chard, collards, mustard, etc.)

    1 tbsp water

    Himalayan salt to taste

    Black pepper to taste

    Heat olive oil in a skillet over medium high heat. Add ginger, sauté 20 seconds. Add carrots and beans sautéing another 2 minutes. Follow with squash/zucchini, cook 1 minute. Add greens and water. Cook 1-2 minutes, or until green are just wilted. Add salt and pepper and cook for an additional 30 seconds.

    Tip: Mustard greens will require 2-5 minutes more, and an additional tablespoon or two of water. 

    Phase 1, Phase 2, P1, P2

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    edited December 2014

    Stir-Fried Greens & Asparagus

    Ingredients in order of use:

    6 cups collard greens, sliced into ribbons 

    1 tbsp olive oil

    1⁄2 tsp cumin seeds (or 1 tsp cumin powder)

    1⁄2 tsp coriander

    1⁄2 tsp turmeric

    1⁄2 bunch of asparagus, tough ends trimmed off & cut in 1” pieces

    1 tbsp water

    Himalayan salt to taste

    For collard ribbons: Use a sharp knife to carefully trim the stem from each leaf. Discard stems, wash and dry the leaves. Stack half the leaves and roll them up tightly crosswise into a cigar shape. Cut the rolled greens crosswise into 1⁄4 inch thick slices (ribbons). Repeat with the remaining leaves.

    Heat olive oil in a large skillet over medium heat and add cumin. When cumin is fragrant and a shade darker, add the coriander and turmeric, and sauté
    for a few seconds. Add the asparagus and sauté for 3 minutes. Add the collard greens, water and a sprinkle of Himalayan salt. Sauté greens, stirring 
    frequently until tender, about 2-3 minutes. Taste and add more salt if needed. 

    Phase 1, Phase 2, P1, P2

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    Roasted Veggies

    Choose any mix of the below:

    Asparagus, tough ends trimmed off 

    Summer squash or zucchini, chopped into large pieces

    Green beans, ends snapped off

    Carrots, chopped into 1.5 inch slices 

    Broccoli or broccolini, ends cut off and broken into florets

    Cauliflower, cut into florets

    Brussels sprouts, bottom cut off 


    1 tbsp dried oregano

    1 tsp dried basil

    1 tsp dried parsley

    1⁄4 cup olive oil

    1⁄2 tsp Himalayan salt 1⁄2 tsp black pepper

    Preheat oven to 450F. In a large bowl, add and whisk marinade ingredients until smooth. Add veggies and mix to coat. Pour veggies onto a glass dish or baking sheet and cover with foil. Bake 20 minutes. Remove foil and bake another 10 minutes. 

    Phase 1, Phase 2, P1, P2

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    edited December 2014

    Basil & Mint Stir Fried Snap Peas & Cauliflower

    Ingredients in order of use:

    1 cup cauliflower florets

    1 tbsp olive oil

    1 tbsp fresh ginger, minced

    1 cup snap peas, strings removed

    1 tbsp fresh basil, minced

    1 tbsp fresh mint, minced 

    Himalayan salt to taste

    Place a steam basket in a pot with 2 inches of water. Bring to a boil and add cauliflower, cover and cook for 3 minutes. Set aside. Heat olive oil in a skillet over medium high heat. Add ginger and
    sauté 30 seconds. Add snap peas and sauté until bright green and still crisp.
    Mix in steamed cauliflower and herbs and add Himalayan salt to taste. 

    Phase 1, Phase 2, P1, P2

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    edited December 2014

    Beet Soup    

    Ingredients in order of use:

    3 medium beets

    1 tbsp olive oil

    1 pound carrots, coarsely chopped

    1 tbsp ginger, peeled and minced

    6 cups water or homemade Veggie Broth 

    1 tsp Himalayan salt

    Freshly ground black pepper to taste

    Under running water, peel beets with a veggie peeler. With a large knife, cut beets in half, then lay flat side down and cut into chunks. Heat oil in a stockpot over medium heat. Add carrots and ginger. Cook for 5 minutes or until carrots are tender, stirring frequently. Add beets and water or stock. Cover and simmer for 50 minutes.

    Let soup cool. In a food processor or blender, puree the soup in batches (or use immersion blender). Transfer the pureed soup into another large pot, stir in the salt and pepper. Taste an adjust seasoning if desired. Serve hot or chilled. 

    Phase 1, Phase 2, P1, P2

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    Carrot Gazpacho

    Ingredients in order or use:

    1 tsp olive oil

    1 tbsp fresh ginger, chopped

    4 medium carrots, chopped into small pieces

    1 celery stalk, chopped into small pieces 

    1 avocado, cut into chunks

    3-4 cup homemade Veggie Broth or water

    Himalayan salt to taste

    2 tbsp parsley, chopped

    Heat olive oil in a skillet and sauté ginger until fragrant. Add chopped veggies and cook until tender. Set aside to cool. Place avocado in a blender or food processor with 2 cups veggie broth and salt. Blend until smooth. Add sautéed veggies with remaining broth until desired consistency is reached. Serve chilled or warm, and garish with parsley.

    Phase 1, Phase 2, P1, P2

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    Warm Kale Salad with Avocado Dressing

    Ingredients in order of use: 

    1 large bag baby kale or shredded dino kale

    1 large carrot, shredded 1⁄4 jicama, shredded

    1 tbsp sunflower seeds, for garnish


    1 1⁄2 tbsp apple cider vinegar 1⁄4 cup olive oil

    1⁄4 tsp Himalayan salt

    1 avocado

    Bring 2 inches of water to a boil in a saucepan. Add kale and cook 4-5 minutes. Combine kale with shredded carrots and jicama. Whisk apple cider vinegar with olive oil and salt. Slowly add small pieces of avocado, mashing until creamy. Can be made in blender. Drizzle dressing over salad and sprinkle with sunflower seeds. 

    Phase 1, Phase 2, P1, P2

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