Weekly posts & Videos during the 40 Day Fast

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Cowboy Caviar

Recipe from Culinary Hill Serves 12

Cowboy Caviar is packed with colorful, fresh ingredients that also happen to be healthy. Makes a great salsa, dip, or salad at your next party or barbecue! Naturally vegan and gluten free.

Produce

  • 1 (15 ounce) can Black beans
  • 1 (15 ounce) can Black-eyed peas
  • 1 cup Cilantro
  • 1 (11 ounce) can Corn, super sweet
  • 1/2 cup Green bell pepper
  • 1/2 cup Red bell pepper
  • 1 Red onion
  • 1 lb Roma tomatoes

Baking & Spices

  • 1 tsp Chili powder
  • 1 tsp Salt
  • 1/4 cup Sugar

Oils & Vinegars

  • 1/2 cup Olive oil
  • 1/4 cup White wine vinegar

Cauliflower Hot Wings with Vegan Aioli

50 minutes Makes 2-3 servings

Ingredients

Produce

  • 1 head Cauliflower
  • 2 tsp Garlic powder
  • 2 Green onions

Refrigerated

  • 3/4 cup Almond or soy milk, unsweetened

Condiments

  • 1 cup Bbq sauce, spicy
  • 1 tsp Sriracha sauce

Baking & Spices

  • 1 Black pepper
  • 3/4 cup Chickpea flour
  • 1 1/2 tsp Paprika, powder
  • 1 Salt

Liquids

  • 1/4 cup Water

Vegan Corn Chowder

Recipe from theroastedroot.net

Hearty and healthy veggie-packed vegan corn chowder. Blended up corn, potato, and coconut milk make the chowder base for this super delicious meal!

55 minutes

Ingredients

∙ Serves 4

Produce

  • 3 Carrots, large
  • 3 large stalks Celery
  • 4 ears Corn
  • 5 cloves Garlic, large
  • 1 Red bell pepper, large
  • 2 Red potatoes, large
  • 1 White onion, large

Canned Goods

  • 2/3 cup Coconut milk, full-fat canned

Baking & Spices

  • 2 tsp Cajun seasoning
  • 1/2 tsp Paprika
  • 1 1/2 tsp Sea salt

Oils & Vinegars

  • 3 tbsp Coconut oil

Nuts & Seeds

  • 1/4 tsp Cumin, ground

Liquids

  • 2 cups of water

Roasted Potato Vegetable Salad

Recipe from Aberdeen’s Kitchen Serves 4

Southwest Roasted Potato Salad recipe – One pan roasted red potato salad with bell pepper, corn, fresh dill and spices drizzled with olive oil.

Ingredients

Produce

  • 1/4 tsp Ancho chili pepper, powder
  • 2 lbs Baby red potatoes
  • 1 Bell pepper, orange
  • 1 Corn, on the cob
  • 1 tbsp Dill, fresh
  • 1 Green bell pepper
  • 1 Green onion
  • 1 Red bell pepper

Baking & Spices

  • 1 tsp Pepper
  • 1 tbsp Salt, coarse

Oils & Vinegars

  • 3 tbsp Olive oil

Nuts & Seeds

  • 1/2 tsp Cumin

Spicy Spaghetti Squash with Black Beans

Serves 4

Serve these stuffed squash halves immediately or fill with the stuffing and refrigerate them, covered, one day in advance. Simply reheat them before serving

Ingredients: 

  • 1 medium spaghetti squash, halved lengthwise and seeded
  • 2 teaspoons extra-virgin olive oil
  • 1/2 cup chopped red onion
  • 1 jalapeño pepper, seeded and minced
  • 1/2 cup red bell pepper, chopped
  • 1 cup cooked black beans
  • 1/2 cup sweet corn, frozen or fresh
  • 1 teaspoon chili powder
  • 1/3 cup fresh cilantro, finely chopped
  • 1 tablespoon lime juice
  • 1 teaspoon fine sea salt

Method: 

Preheat the oven to 375°F. Arrange squash in a large baking dish, cut-sides down. Pour 1/2 cup water into the dish and bake until just tender, 30 to 35 minutes. Rake with a fork to remove flesh in strands, leaving the shell intact for stuffing.

For the filling, heat oil in a large skillet over medium heat. Add onion, jalapeño and bell pepper and cook for 2 minutes or until soft. Add beans, corn and chili powder; cook, stirring frequently, 1 minute longer. Add cooked squash, cilantro, lime juice and salt, cook 1 minute until heated through.

Fill squash halves with filling, mounding mixture in the center, and serve.

Nutritional Info: 

Per Serving: 160 calories (30 from fat), 3.5g total fat, 0.5g saturated fat, 330mg sodium, 29g carbohydrates, (7 g dietary fiber, 5g sugar), 6g protein.

{Raw} Beet and Sweet Potato Salad

Ingredients:

  • 2 large sweet potatoes
  • 1 bunch beets (3-4)
  • 4 scallions
  • 1/2 cup toasted pepitas (pumpkins seeds)
  • Garlic Lime Vinaigrette

Directions:

  1. Peel the sweet potatoes and beets. Then use a spiralizer to cut the veggies into long curly strips. Use a pair of kitchen shears to cut the pieces into manageable lengths.
  2. Mix the beet and sweet potato ribbons together in a large bowl. Then cut the scallion tops on an angle to make long rings. Sprinkle the salad with scallions and pepitas. Serve with your favorite vinaigrette.

Balsamic Garlic Grilled Mushroom Skewers

Smoky grilled balsamic and garlic marinated mushroom skewers! 20 minutes serves 4

Produce

  • 3 cloves Garlic
  • 2 lbs Mushrooms
  • 1/2 tsp Thyme

Condiments

  • 2 tbsp Balsamic vinegar
  • 1 tbsp Soy sauce

Baking & Spices

  • 1 Salt and pepper

Easy Slow Cooker Butternut Squash Soup

Produce

  • 2 Apples, large
  • 1 Butternut squash, large pitted
  • 4 Carrots, large
  • 4 large stalks Celery
  • 2 cloves Garlic
  • 1 Yellow onion

Canned Goods

  • 1 box Vegetable broth, low-sodium

Baking & Spices

  • 1/2 tsp Nutmeg
  • 1 Salt and pepper

Baked Plantains (yellow)

Ingredients

  • Four (4) very ripe plantains
  • Cooking spray (coconut or olive)
  1. Preheat oven to 450°F.
  2. Coat a nonstick cookie sheet with cooking spray.
  3. Cut the ends off of the plantains and peel.
  4. Cut each plantain on the diagonal into 1/2 inch slices.
  5. Arrange in single layer and coat tops with cooking spray.
  6. Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.

Simple Baked Apples

  • 5-6 medium apples, peeled and cut into chunks
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon cinnamon
  1. Preheat the oven to 350 degrees.
  2. Put the apples in a small to medium baking dish.  Mix the melted coconut oil together and then dump it on the apples.  Toss well to coat all the apples evenly with the cinnamon mixture.
  3. Bake in the preheated oven until the apples are soft, about 20-30 minutes.  Stir once during the baking time. Enjoy