The most warming, high vibe, comforting, healing thing you could probably ever eat. Kitchari is an Ayurvedic dish that promotes detoxification and helps with all three doshas. This dish is not only known to cleanse the body, but the soul too! Its so nutritious, nurturing and I swear after I eat this for dinner I sleep better than I ever have!
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These enchiladas were inspired by the fact that I got a whole bunch of tomatoes at the farmers market and a huge butternut squash that I needed to do something with! They’re spicy, spiced, flavorful and a little sweet from the butternut squash! The brown rice + white beans insures that you’ll get everything you need nutritionally out of this meal to make it complete!
These artichoke cakes are plant based and they’re so good! They’re baked, not fried making these a crazy healthy option to your traditional version. They’re also gluten-free and packed with protein. The white beans and steamed sweet potatoes act as a perfect binder and flavor booster. This recipe is the perfect appetizer for guests, a date night or the perfect lunch with a micro green salad!
Theres something so hearty, filling and warming about a classic bolognese sauce - not much can beat it. Its a lazy version of spaghetti of meatballs and I’m so here for it.
This salad nails everything I’m looking for out of a salad as a main course. High in protein, packed with layers of flavor and easy to make. Perfect for most seasons, the mint makes this refreshing in the summer, and the roasted cauliflower gives you the warming vibes you’re looking for in the fall/winter. It’s a perfect party dish or a one stop shop to your Sunday meal prep! Versatility is key when eating a plant based diet and this recipe does not dissapoint.
One of the most important spices in this dish sumac, can be a little harder to find! Call your local grocery store to check or order it online! You can make it without it, however the sumac gives you all the moroccan vibes this dish is calling for!
It serves about 4 depending on how hungry you are… :)
The Roasted Veggies:
1 tbsp olive oil
1 tsp sumac
1 tsp paprika
1 tsp granulated garlic
1 tsp maple syrup
1 tsp salt
1 purple sweet potato, diced
1 head cauliflower, chopped
3 cups cooked quinoa
2 carrots, sliced
1 cup pine nuts
1 cup dried currants
1 cup micro greens
1 cup chopped mint
1 orange, juiced and zested
1 lemon, juiced
Drizzle of extra virgin olive oil
salt + pepper
Roasted veggies from above
Preheat your oven to 375.
For the roasted veggies, grab a bowl and mix everything together from that ingredient list.
Pop them on a sheet pan and roast for about 20 minutes.
In a separate bowl, add all of the ingredients for the salad and mix well.
Add roasted veggies once their done and toss into the salad.
Taste test for salt, pepper and enjoy!