1. CHAI SPICE, ALMOND AND COCONUT SMOOTHIE
1/4 cup almond milk, or any other nut milk
1/4 cup coconut milk
1 frozen banana
1 heaping spoonful almond butter
1-2 tsp chai spice
1 tbsp flax seed
a squirt of maple syrup or agave nectar
CHAI SPICE INGREDIENTS: (MAKES ENOUGH FOR 3-7 SMOOTHIES)
2 tsp ground cardamom
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
1 tsp ground ginger
1 tsp ground black pepper
1 tsp ground allspice
2. ROASTED CARROTS WITH AVOCADO
1 pound carrots, scrubbed or peeled and cut into two-inch segments
3 tablespoons olive oil, divided
1/4 teaspoon ground cumin
Coarse salt and freshly ground black pepper
1/2 an avocado, pitted and slice
Juice of half a lemon
Roast the carrots: Preheat your oven to 400 degrees. Toss the carrot chunks in a medium bowl with two tablespoons of the olive oil, cumin and as generous of a helping of salt and pepper as you like.
Spread them on a roasting sheet and roast for about 20 minutes, or until tender and browned. Of course, roasting time will vary depending on the thickness of your carrots.
Finish the salad: Once the carrots are roasted, arrange them on a serving platter with slices of avocado on top. Drizzle the salad with the last tablespoons of olive oil, lemon juice and extra salt and pepper, if it needs it. Eat immediately.
Recipe and Image from Smitten Kitchen
3. GARLIC LEMON AND PARMESAN BRUSSEL SPROUTS
1 lb brussels sprouts, rinsed and dried, ends trimmed, sliced in half lengthwise
2 - 3 cloves garlic, minced
2 Tbsp extra virgin olive oil
2 tsp fresh lemon juice, plus more for serving
1/2 tsp (scant) fine sea salt, or to taste
1/4 tsp freshly ground black pepper
1/4 cup freshly grated parmesan cheese
Preheat oven to 400 degrees. Add brussels sprouts and garlic to a large mixing bowl, drizzle with olive oil and lemon juice then toss. Sprinkle with salt and pepper and toss. Spread onto a cookie sheet in an even layer.
Bake in preheated oven, tossing once halfway through baking, until golden brown on edges, about 25 - 30 minutes. Serve warm spritzed with more lemon juice to taste and topped with parmesan cheese.
4. QUINOA BREAKFAST CEREAL
1 cup organic quinoa (white or red, or a combination, your choice)
⅓ cup organic raw hazelnuts
¼ cup organic raw sunflower seeds
¼ cup organic raw pumpkin seeds
2 Tbsp organic raw sesame seeds
2 Tbsp organic raisins (no sugar added)
¼ cup organic cranberries (no sugar added)
2 organic apples (variety of your choice), cut into very small cubes (peeled or not, up to you)
¼ cup organic medium grade maple syrup
high quality organic extra-virgin cooking olive oil
Using spring or filtered water in a medium size pot, bring to a boil and add the quinoa, cover and reduce temperature to medium heat and let simmer for 15-20 minutes. Meanwhile, in a large pan over medium heat, toast the hazelnuts for a few minutes (make sure they don't burn), then add all the other seeds to lightly toast them. Put aside in a plate.
When the quinoa is cooked, drain well. Add a bit of olive oil to your pan and heat to medium temperature. Quickly sauté the cooked quinoa in it, adding the raisins, cranberries and apple pieces. Add the roasted nuts and seeds. Mix well. Add the maple syrup, mix and serve at once.
Tastes delicious like that or you can add a dollop of fresh organic plain yogurt or Greek yogurt on top if you'd like.
Recipe and Image from Eye Candy Popper