busy day hummus sandwich

So you’re rushing out of your house, and don’t want to eat out for lunch.

What to do?

Grab some bread and hummus, chop up carrots, kale, onions and red cabbage. Bring them along to work, then create your sandwich on the spot.

It shouldn’t take longer than 7 minutes to make a phenomenal tasting, and healthy vegetarian sandwich during your busy work week.

Here’s how:

Serves 1 – Prep time: 3 minutes – Total time: 7 minutes

Ingredients:

• 2 slices of bread
• 2-3 tbsp hummus
• 1 medium carrot
• 1 leaf of kale
• 2 small slivers of red cabbage
• 2 small slivers of onion

Directions: 

1. Prep your ingredients: Slice your bread, place in a baggie to bring to work. Scoop hummus into a jar. Rinse your veggies, cut your carrots into matchsticks or rounds, slice your kale and cabbage into small strips, dice your onion. Place all veggies into another jar.

2. Assemble on-site: Give yourself 4 minutes to assemble your already prepped sandwich. Layer hummus on the bottom, onions right on top, then kale, cabbage and carrots. It might not be the neatest sandwich, but it sure will be the tastiest!

You will be glad you brought lunch from home, and you might just spark a home prepped lunch revolution!

healthy herbs

In honor of Food Revolution Day, we would like to inspire our readers to go out there and plant something edible!

Planting fresh herbs in Spring is a satisfying experience for both adults and children alike.

Getting your hands in the soil, being outdoors and absorbing some unintentional exercise provides a host of benefits.

Planting your very own herbs not only give you a sense of satisfaction, but they also provide great nutrition and flavor to various dishes.

We recently had the opportunity to plant herbs and flowers at one our schools, and the children had a blast!

We first roughed up the soil, removed rocks and roots, finding worms, grubs and slugs along the way, then we dug some holes, and pressed our flowers and herbs into the soil. We finished off with a nice watering session to satiate the plants’ thirst, then cleaned up.

The students were so excited to see the finished product, while also having thoroughly enjoyed the process.

As the soil warms, and the sun shines, take this time to plant something in the soil. There is no better time than now!

surprise black bean dish

Got some black beans, sweet potatoes and kale?

Mix them together, sprinkle some cumin and chili powder, place them on corn tortillas, and you’ve got yourself a winning lunch or dinner in no time!

Here’s how:

Serves 2 – Prep time 5 minutes – Total time 20 minutes

Ingredients:

• 1/2 cup dry black beans soaked for 8 hours and cooked for 45 minutes – 1 hour, or rinsed from BPA free can
• 2 small sweet potatoes, cut into 1/2 inch pieces
• 3 leaves of kale, leaves removed from stems
• 2-4 corn tortillas
• 1 tbsp olive oil
• 2-3 tsp cumin
• 2-3 tsp chili powder
• 2 pinches of se salt

Directions:

1. Prep your ingredients: Rinse, then cut your sweet potatoes into 1/2 inch pieces. Rinse your kale, then remove leaves from stems and rip into small pieces. Rinse off your beans whether canned or homemade. Take out corn tortillas.

2. Cook: Over medium heat add olive oil to a pan, then place your chopped sweet potatoes and mix. Add your spices and salt, mix again. Cover and let cook for 2-3 minutes. Add in a drop or two of water, cover and let steam for 5-7 minutes, until sweet potatoes soften. Warm up your tortillas. In your pan, add in black beans and kale then mix. Cover and let cook for another 3-5 minutes, until kale is sautéed and beans are mixed thoroughly with the sweet potatoes. 

3. Serve: Place your delicious vegetarian taco filling onto your corn tortillas, serve with cilantro, sour cream, avocado, lettuce, shredded cheese, or au naturale. 

 

asparagus soup

Soup in Spring?

When asparagus season starts, it’s easy to get really excited and buy a whole bunch of these detoxifying spears.

But when it feels as though you have exhausted all of your recipe options, it’s time to take out your immersion blender and make some soup!

Here’s how:

Serves 2 – Prep time 5 minutes – Total time 15 minutes

Ingredients:

• Asparagus, 6-8 spears
• Water, 2 cups
• Small yellow onion, diced
• 1 tbsp olive oil
• Pinch of sea salt
• Crack of pepper
• Dollop of sour cream/creme fraiche/plain yogurt (optional, but recommended)

Directions:

1. Prep ingredients: Rinse asparagus, snap or cut off tough ends of the spears, then cut in half. Dice your onion.

2. Cook: Add water to a pot, then place asparagus in the water. Cover, and bring to a boil then to a simmer. Steam for 5-7 minutes (depending on thickness of spears). While asparagus is steaming, add oil to a pan and caramelize your onions for 5-7 minutes.

3. Blend and serve: Add your caramelized onions into the pot with the steamed asparagus. Insert your immersion blender (or pour contents into your food processor), blend until smooth. Serve in bowls, with a drizzle of olive oil and a dollop of sour cream, top with a little salt and pepper.

Enjoy this seasonal soup hot or cold, and have fun experiencing asparagus in a whole new way!

pamper your mom

Mothers’ day is on it’s way this Sunday.

What better way to celebrate than to cook up a deliberate and delicious breakfast for the moms in your life!

Instead of going out to a brunch spot, why not decorate your own home (or your mom’s) with fresh flowers, hearts, crafts, notes, and the smell of fresh french toast and strawberries wafting into the air?

Start by preparing her favorite morning beverage: hot coffee, tea, fresh squeezed juice, then treat her to some home cooking (and cleaning).

She can take a seat, put up her feet and get pampered!

Here’s a zesty french toast recipe with a special sauce that honors your mama’s sweetness, strength, life and love.

Serves 4 – Prep time 10 minutes – Total time 35

Ingredients:

French Toast:

• 8 slices day old bread (pheasant bread, challah, GF)
• 6-8 large eggs (depending on size of your bread)
• 2 tsp cinnamon
• 2 tsp vanilla
• zest of 1/2 lemon or orange
• canola oil spray

Strawberry sauce: 

• 1/2 lb. strawberries washed, hulled and sliced
• 1/8 cup sugar
• 1/8 cup water
• 1/3 lemon, juiced

Directions

1. Prep and assemble your ingredients:  Turn on your oven to 325F. Take out a baking sheet. Slice bread into 1-2 inch thick pieces. In a bowl, whisk your eggs until fluffy, add in the cinnamon, vanilla, zest and whisk again. Take out a clean plate. Dip the bread into the egg mixture, coat on each side, add coated toast onto the plate.

2. Prep and cook your sauce: After prepping the strawberries, add all ingredients into a pot over medium heat. Bring to a boil, then down to a simmer for 15 minutes. Cover, set aside.

3. Cook the toast: While the sauce is simmering, take out a medium sized pan, or better yet a griddle! Turn on the stove to medium/high heat. Spray with canola oil. Add prepped bread to the pan/griddle, let cook on each side for about 5 minutes, or until golden brown.

4. Heat and hold: To keep the french toast warm, place them on a baking sheet and into the oven.

5. Serve: On beautiful plates, topped with a stunning dollop of your fresh strawberry sauce.

Enjoy the decadence of a leisurely breakfast, expressing your love through food, laughter and memories.

Is your mom vegan? Check out Kris Carr’s Vegan French Toast with Amaretto Creme here.

Photo courtesy of jahofker