#wholefoods
Beetroot and carrot soup
Just cook 1 onion, 2 carrots and 3 celery stalks (all chopped) in some olive oil, add 4 chopped beetroots, 500g chopped potatoes, 1 bouquet garni, 4 cups vegetable stock and 1 cup cold water and bring to the boil. Simmer, partially covered for 1 hour until the beetroot is tenderserved mine with roasted chickpeas, chives, and coconut cream and this cost me less than $1 per serving yay
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A smoothie a day keeps the doctor away
This one was made with 1 frozen banana, mango, fresh mint, spinach, a dash of lemon and lime juice and 1 cup of coconut water and lets be real I poured it into a cup to drink after taking the photo
insta: @veganzoejessica
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Salted caramel oatmeal (made with 4 Medjool dates, 1 tbsp maca, 1 tsp cinnamon, pinch of sea salt and a dash of vanilla extract) topped with granola, coconut yogurt, orange, tahini, coconut, nectarine and frozen blackberries from the garden insta: @veganzoejessica
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Dinner time sesame orange tofu
Just marinade the tofu with a bit of sesame oil, rice wine vinegar and soy sauce, coat in two tsp of cornstarch (makes the tofu super crispy ) fry in a dash of peanut oil and add orange sauce (¼ cup orange juice, 3 tbsp soy sauce, 3 tbsp maple syrup, 1 tbsp sesame oil and 2 tsp cornstarch)
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Rainbow #buddhabowl with kale, purple cabbage, broccoli, carrots, strawberries, cauli and avocado
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#healthy #healthyfood #veganbowl #salad #plantstrong #vegan #veganfood #cleaneating #cleaneats #detox #eatclean #healthyeating #plantbased #veganfoodshare #foods4thought #wholefoods #vegetarian #realfood #kale #feedfeedvegan #thrivemags #bestofvegan #worldwideveganfood #veganfood (at Boston, Massachusetts)
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Crunchin’ on crucifers with this #buddhabowl —> broccoli, kale (massaged with @carringtonfarms garlic coconut oil + pepper+ Himalayan sea salt), carrots, butternut squash, snap peas, blackberries, avo, beans & @foodsalive sunflower seeds
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#veganfood #veganbowl #veganfoodshare #veganfoodporn #veganbowls #boston #foods4thought
#wholefoods #vegan #worldwideveganfood #bestofvegan #veganfoodspot #kale #veganrecipes #healthy #healthyfoodshare #healthyfood #healthyeating #cleaneats #cleaneating #eatclean #salad #veggies #healthyrecipes #plantbased #plantbaseddiet (at Boston, Massachusetts)
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Cacao-strawberry chia pudding Chia seeds are one of the most nutrient dense foods in the plant kingdom with all 9 essential amino acids (I.e a complete protein), omega-3s, insoluble fiber (to keep you full longer, slow carb absorption,l and prevent blood sugar spikes), antioxidants and more calcium, magnesium and iron than most plant-based foods. Chia pudding is an easy and delicious way to eat your chia Mix in a 1 chia: 4 nut milk ratio and let your chia soak for at least 2 hours. I used @mammachia and mixed with @navitasorganics cacao + @gardenoflife greens/protein powder for the chocolate layer and @healthyskoop endurance beets powder for the pink layer topped with @sunbutter @emmysorganics coconut cookies, pomegranates and @manitobaharvest hemp seeds What are your favorite #chiapudding recipes?
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#healthybreakfast #healthyfoodshare #healthyfood #healthy #cleaneating #cleaneats #eatclean #veganfood #veganfoodshare #veganfoodporn #vegan #veganeats #veganrecipes #mealprep #plantbased #dairyfree #bestofvegan #wholefoods #whole30 #detox (at Boston, Massachusetts)
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A plate full of plants >>> berries, cauliflower, sweet potatoes, yellow peppers, kale + @carringtonfarms garlic coconut oil, pomegranate seeds and edamame
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#veganfood #veganbowl #veganfoodshare #veganfoodporn #veganbowls #foods4thought
#wholefoods #vegan #worldwideveganfood #bestofvegan #veganfoodspot #kale #veganrecipes #healthy #healthyfoodshare #healthyfood #healthyeating #cleaneats #cleaneating #eatclean #salad #veggies #healthyrecipes #buddhabowl #eattherainbow #plantbased #whatveganseat (at Boston, Massachusetts)
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Rainbow #buddhabowl with broccoli, purple cauli, kale (cuz I’m alllll about the crucifers), carrots, mangoes, blueberries, pomegranate seeds and @go_raw watermelon seeds
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#veganfood #veganbowl #veganfoodshare #veganfoodporn #veganbowls #junkfreefood #foods4thought
#wholefoods #vegan #worldwideveganfood #bestofvegan #veganfoodspot #kale #veganrecipes #healthy #healthyfoodshare #healthyfood #healthyeating #cleaneats #cleaneating #eatclean #salad #veggies #healthyrecipes (at Boston, Massachusetts)
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Happy FriYAY! Munching into the weekend with this rainbow #buddhabowl full of antioxidants, fiber and #plantbased flavor kale (+ @carringtonfarms garlic coconut oil + pepper + lemon juice), broccoli, berries, carrots, pomegranate seeds, @go_raw sprouted watermelon seeds, red and yellow peppers
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#veganfood #veganbowl #veganfoodshare #veganfoodporn #veganbowls #junkfreefood #foods4thought
#wholefoods #vegan #worldwideveganfood #bestofvegan #veganfoodspot #kale #veganrecipes #healthy #healthyfoodshare #healthyfood #healthyeating #cleaneats #cleaneating #eatclean #salad #veggies (at Boston, Massachusetts)
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Eat the rainbow!
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#healthy #healthyfood #veganbowl #salad #plantstrong #vegan #veganfood #cleaneating #cleaneats #detox #eatclean #healthyeating #plantbased #veganfoodshare #foods4thought #wholefoods #vegetarian #realfood #kale #feedfeedvegan #thrivemags #bestofvegan #worldwideveganfood #bostonfoodies #buddhabowl #veganfoodspot (at Boston, Massachusetts)
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#BuddhaBowl with a few of my favorite things ➡️ kale, broccoli, berries, pomegranate seeds, cauli rice, sweet potatoes, carrots, chickpeas, @foodsalive almonds and sunflower seeds and @carringtonfarms garlic coconut oil
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#healthy #healthyfood #veganbowl #salad #plantstrong #vegan #veganfood #cleaneating #cleaneats #detox #eatclean #healthyeating #plantbased #veganfoodshare #foods4thought #wholefoods #vegetarian #realfood #kale #feedfeedvegan #thrivemags #bestofvegan #worldwideveganfood (at Boston, Massachusetts)
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Rainbow #buddhabowl with kale, pomegranate seeds, purple cabbage, broccoli, carrots, strawberries, cauli and avocado
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#healthy #healthyfood #veganbowl #salad #plantstrong #vegan #veganfood #cleaneating #cleaneats #detox #eatclean #healthyeating #plantbased #veganfoodshare #foods4thought #wholefoods #vegetarian #realfood #kale #feedfeedvegan #thrivemags #bestofvegan #worldwideveganfood #avocado (at Boston, Massachusetts)
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Everyday breakfast bowl! Recipe below!
Naturally gluten free, a great source of protein, minerals, iron and fats!
Did you know that steel cut oats, peanut butter and maple syrup is something we eat regularly for breakfast because of all the benifits it gives us. Oats are perfect as a boost of complex carbohydrates, has roughly 10g of protein and provide 10% of your iron intake per serving! This macronutrient serves as your main source of energy which is why carbohydrates such as oats, are a beneficial component to your diet! .
I always eat mine with a generous spoonful of peanut butter which is loaded with antioxidant vitamin E, bone-building magnesium, and muscle-friendly potassium, and vitamin B6! Drizzle it all with maple syrup, and all its minerals ( zinc, potassium, manganese, thiamine, calcium, iron, magnesium, and riboflavin) you have got yourself an pretty nurishing breakfast!
Nurish yourself, because your worth it! For more easy plant based recipes go to https://www.instagram.com/p/BuCUv35AnUJ/?utm_source=ig_share_sheet&igshid=1lvmt9uyvpz2
Recipe: serves 4
-1 cup dry steel cut oats
-3 ½ cups water
-Pinch of salt
-½ tsp cinnamon
-1tsp vanilla
1a. Place all your ingredients in your innstant pot, stir close the lid and cook under porridge setting.
1b. If using stovetop add all your ingredients to a medium pot. Bring to a bowl then reduce heat and simmer for 20 minutes or until oats are soft.
2. Spoon into bowls then top with your favorite fruit. Here I used bananas which I lightly pan fried in some vegan butter, frozen blueberries and blood oranges.
3. Top with a generous spoonful of peanut butter and pure maple syrup!
Wow it’s been awhile since I’ve last posted! And a lot has changed during my three month absence.
1. On December 2nd Shamus and I sold Apoyo Lodge and made our move to the beach.
2. This is the last full moon we were able to witness before leaving the laguna behind.
3. - 6. The last of my Culinary Nutrition projects.
- Raw Amuse Bouche. onion cracker. tamarind date chutney. spicy honey garlic pickle. fermented cashew cheese.
- Oat chaptis + a raisin date chutney.
- Homemade body butter. Cacao butter. Coconut + almond oil. aloe vera gel + mint.
- Raw Rainbow Green Papaya Salad. final project.
The last of the Apoyo Lodge posts.
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1. Mushrooms ceviche. chipotle crema
2. Superfood energy truffles
3. Moringa carrot salad. carrot mole. sesame lime dressing
4. Fermented coconut yogurt
5. more truffles!
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Culinary Nutrition online with Matthew Kenney Culinary, Week 1.
1. Cucumber Nori Salad. cashew miso dressing. sunflower croutons. An adaptation of the Seaweed Salad.
2. Goji walnut dark chocolate bark
3. Kimchi!
4. Homemade activated almond milk
5. Pitaya kvass
6. Sprouted cashew nut butter used as the tart filling in the chocolate tart.
7. Chocolate orange tart. coconut whipped cream. citrus glass
8. An adaptation of Brendan Brazier’s pre-workout performance cereal with pitaya almond milk.
9. Kimchi sesame mung bean noodles
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Chickpea miso | almond | homegrown moringa leaf + flower
RECIPE
Cooked Ingredients:
2 tsp extra virgin coconut oil
2 cloves garlic
¼ white onion
1 tsp ginger
1 tsp jalapeño
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green bean glass noodles (or any other fine gluten-free noodle of choice)
1. Finely mince garlic, onion, ginger and jalapeño.
2. Add ingredients and extra virgin coconut oil to a medium sized soup pot or wok. Sauté ingredients on low to medium heat.
Raw Ingredients:
2 cups homemade almond milk (unsweetened)
1 cup purified water
2.5 tbsp unpasteurised chickpea miso (or any other miso of choice)
1 tbsp tamari
½ tbsp coconut aminos
2 tbsp fresh squeezed lime juice
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½ cup shredded white Russian kale
moringa leaves and flowers
black pepper
cayenne
3. Blend the raw ingredients in a high speed blender while the cooked ingredients are sautéing.
4. Once cooked ingredients are opaque, add raw blended ingredients to the pot. Turn up heat and allow the soup to reach a warm temperature. Avoid anything close to boiling as this will destroy the beneficial components in the miso.
5. Once temperature is warm enough, add in the shredded kale and green bean glass noodles. The noodles will soften in about 1 minute. Option to cut them with scissors.
6. Garnish the soup with moringa leaves, flowers, black pepper and cayenne or any other garnishes of choice.
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Fennel Grapefruit Salad from Matthew Kenney’s 5 Day Juice Cleanse.
Substituted the thyme with mint and added star fruit.
Fennel, grapefruit and mint from the organic farm and the mixed greens are grown on our property.
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