AVOCADO SALAD

 

Ingredients:

1 bunch of spinach

1 avocado

1/4 red onion chopped

2 tbsp olive oil

1 lemon

salt to taste

1/2 tsp cayenne



Directions:

Chop spinach into small pieces.

Place into a mixing bowl and toss

with the olive, lemon juice,

avocado and salt. Add in the onion and cayenne.

DELICIOUS SMOOTHIE

 

Ingredients:

1 cup of almond milk or rice milk
2 tbsp cacao nibs
1 frozen banana
1 tsp coconut butter
1 peach



Directions:

Put all ingredients in a high speed blender and blend until smooth.

MUESLI

 

Ingredients

4 1/2 cups rolled oats
1/2 cup toasted wheat germ
1/2 cup wheat bran
1/2 cup oat bran
1 cup raisins
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1/4 cup raw sunflower seeds


Directions

In a large mixing bowl combine oats, wheat germ, wheat bran, oat bran, dried fruit, nuts, sugar, and seeds. Mix well. Store muesli in an airtight container. It keeps for 2 months at room temperature.

VEGETABLE LASAGNA


Ingredients:
1 1/2 tbsp olive oil
2 cloves garlic, minced
2 bunches spinach, large stems removed and chopped
¼ cup vegetable stock
2 cup diced mushrooms
1 zucchini, sliced
1 cup peas
1 24oz jar tomato sauce 
(try to use a sauce without added sugar)

Brown rice lasagna noodles

(pre-cooked)
1 cup cheese for topping



Directions:

1. Set the oven to 350 degrees. 
2. In a small sauté pan, heat 1 tbsp olive oil over medium heat.

Add garlic and sauté until fragrant. Add spinach and 1/4 cup vegetable stock. Continue to sauté until slightly wilted.

Set aside spinach mixture in a bowl.
3. In the same sauté pan, add ½ tbsp oil, chopped mushrooms and zucchini. Sauté 3-5 minutes until fragrant.

Set aside.
4. In a blender combine peas and water with seasoning.

Blend on high until you get a creamy consistency.
5. In the baking dish, spread about 1 cup of tomato sauce to cover the bottom.

Add a layer of noodles, overlapping them slightly to make a solid single layer.

Spread peas and cheese evenly over noodles.

Layer mushroom/zucchini mixture on top of cheese.

Add another layer of noodles, followed by sauce and spinach mixture.
6. Repeat with one more layer of noodles, sauce, and then sprinkle generously with cheese.
7. Bake the lasagna for 35-40 minutes or until bubbly.

Let it sit for 5 minutes or so to firm up before slicing.

I'm a paragraph. Click here to add your own text and edit me. It’s easy. Just click “Edit Text” or double click me and you can start adding your own content and make changes to the font. Feel free to drag and drop me anywhere you like on your page.

I’m a great place for you to tell a story and let your users know a little more about you.

Beets on the Grill

 

Ingredients

6 beets, scrubbed
2 tablespoons butter
salt and pepper to taste


Directions

Preheat an outdoor grill for high heat.
Coat one side of a large piece of aluminum foil with cooking spray. Place beets and butter on foil; season with salt and pepper.

Wrap foil over beets.

Place packet on the grill grate. Cook 30 minutes, or until beets are very tender. Allow beets to cool about 5 minutes before serving.

You don't even need to peel to enjoy!

PASTA

 

Ingredients:

1 kg of pasta

2 tbsp olive oil

1 clove of garlic, chopped

1/2 cup zucchini, chopped

1 cup chopped heirloom tomatoes

chopped basil

Salt and pepper to taste



Directions:

In a large pot, boil water.

Add pasta and cook for 8-10 minutes.

Meanwhile, in a large pan, warm the olive oil over medium hear.

Add garlic and stir until slightly brown and fragrant.

Add zucchini and stir 3-5 minutes.

Add tomatoes and continue to cook until tomatoes are slightly soft.

Season with salt, pepper, coriander and chopped basil.

Drain pasta and put in a large bowl.

Toss in fresh veggies and serve.

STIR FRY VEGGIES

Ingredients:

1 tbsp coconut oil

1small yellow onion, sliced into strips

4 heads baby bok choy, chopped

6 fresh shiitake mushrooms, sliced

Sesame seeds



Directions:

Heat oil in a frying pan. Add onion, turn heat down and cook 5 minutes, stirring occasionally. Add shiitakes, bok choy, mirin and tamari. Cover and cook 3 minutes.

Serve while hot!

©2012 Red Zucchini