I’d made a large batch of my slow-cooked beans (recipe on this site), and I thought it might be interesting to use some of them to make some veggie patties. I’d just received a new CSA shipment that included some sweet potatoes, and the flavor of the beans mixed with the sweet potatoes seemed like it might be tasty. It was, and here’s the recipe:
2 cups slow-cooked beans (from my recipe on here), 3 medium-sized baked/skinned/mashed sweet potatoes, 2 tbsp. Tahini, 1/4 cup sesame seeds, 1 cup each flax/Chia seeds, 1/2 cup #coachsoats 3 cloves crushed garlic, 1 finely chopped sweet onion, 1 tbsp. Westpoint Naturals vegetized sea salt, extra cumin/smoked paprika/pepper to taste (they’re in the slow-cooked beans, but you may want to add more). Mix well, shape into patties. Bake in a 400F oven on a baking sheet lightly coated with olive oil for about 15 minutes on each side.
I made the guacamole from my recipe on here as well. The snap peas and strawberries were from my CSA shipment, too, and I had the English cucumber on hand. I just served all of it platter-style. The leftovers are great for snacking and/or more meals.
Here, I made my Quinoa Tabbouleh recipe, posted on May 13, 2014. The only change I made to that recipe was the addition of 8 oz. of drained and rinsed sliced black olives, and only one bunch of finely diced green onions.
I served it with baby spinach, sliced avocado (what else is new?), and a handful of fresh organic blueberries.
I still have tons of fresh organic blueberries to use, so I made a batch of overnight, quick-cook, organic steel-cut oats. Simply mix 1 1/2 cups oats with 2 tsp. chia seeds, and 2 cups of organic almond milk. Pour into a sealed container, and refrigerate overnight.
I heated a little of it (about a cup) in the microwave this morning, and added a bunch of the blueberries. It was really delicious, and there is enough leftover for several more breakfasts (or snacks). You can add whatever you fancy each morning to this overnight oat mixture. It’s healthy, nutritious, and quite delicious.
I’ve been experimenting with variations of protein bar recipes since they’re a great snack after a workout, but most of them use protein or whey powder. I wanted to make one that was moist and chewy. I finally came up with a healthy balance of ingredients that provide protein, carbs and healthy fat. I sweetened them with pure maple syrup, though you could use any sweetener of your choice.
2 c rolled oats
6 oz almond butter
1 c coconut flakes, unsweetened
12 pitted dates
1/3 c coconut oil
2 tbsp chia seeds
1 tsp pure vanilla extract
1/3 c pure maple syrup
1/4 tsp cinnamon
1/4 tsp Himalayan pink salt
Mix all ingredients together by hand or in a food processor. I did my mixing by hand because I didn’t want the texture to be too smooth. When well mixed, press into a parchment-lined 8×8 glass dish. Make sure the thickness is even throughout. Cover with plastic wrap and refrigerate overnight. Slice into bars and wrap individually. Refrigerate.
“Tofu is a good source of protein and contains all eight essential amino acids. It is also an excellent source of iron and calcium and the minerals manganese, selenium and phosphorous. In addition, tofu is a good source of magnesium, copper, zinc and vitamin B1. Tofu is an excellent food from a nutritional and health perspective. It is thought to provide the same sort of protection against cancer and heart disease as soya beans.” (http://www.bbcgoodfood.com/howto/guide/ingredient-focus-tofu)
Strawberries are in season right now, and I’ve been getting them weekly in my organic Community Supported Agriculture (CSA) shipment from “farmfreshtoyou.com.” They’re chock full of antioxidants, but they should be eaten within a few days since they lose their antioxidant potency relatively quickly. The following site (http://www.care2.com/greenliving/10-super-health-benefits-of-strawberries.html) describes some of the many health benefits of strawberries.
My recipes for the past several days have all included strawberries as a side, or in the dish; I eat them quickly while their antioxidant potency is at its peak.
1/2 c each of cubed super firm tofu and avocado
1 c sliced strawberries
1 tangelo orange
1 tsp chia seeds
Gently mix the avocado, tofu and strawberries together. Sprinkle the chia seeds over top. Slice off a third of the tangelo and place it on the side of the salad. Squeeze the remaining tangelo over the mixture.