This is an excellent and simple way to prepare poached eggs! Make them inside a small mason jar. Great idea.
Rhubarb is typically used in deserts. It’s great to find some rhubarb dinner recipes! This was a simple recipe that consists of basically chopping, oiling, salt, pepper, and roasting (or grilling) beets, sweet potato, and rhubarb. We tried grilling, the rhubarb cooks rather quickly so keep an eye on it. The meal turned out delicious.
Here’s a great rhubarb recipe that is something other than a desert!
Check out this simple and tasty red lentil and celery soup recipe.
Butternut squash tastes great when baked in the oven. For this recipe basically just peel and chop the butternut squash into ~½″ to ¾″ inch cubes. Next chop the package of tempeh, and sliced a couple handfuls of brussesls sprouts into halves. Add all ingredients to a large baking dish. Preheat the oven to ~400°. In a separate dish mix liquified coconut oil, apple cider vinegar, and tamari, and for an extra zing, add some honey mustard into the sauce. After sauce is mixed, add to the butter nut squash, tempeh mix and stir until all the veggies are coated. Cover with tinfoil and bake for ~35 minutes. Remove from oven, stir and put back in the oven (uncovered this time) until squash is cooked through (~10 to 20 more minutes). Serve over a bed of spinach.
- ~3 Tablespoons tamari
- 2 Tablespoons liquified coconut oil
- 1 Tablespoon apple cider vinegar
- ½ Tablespoon fresh ginger, grated
- 1 -2 cloves garlic, minced
- 1 – 2 Tablespoons of honey mustard
- 1 package (8 ounces) tempeh, cut into bite-size chunks
- 1 medium butternut squash – peeled, deseeded and cut into bite-size pieces
- 1 medium onion, chopped
- ~2 cups brussels sprouts, chopped in half
- Sea salt and pepper, to taste
- Crushed red pepper flakes, to taste
Original recipe this was based on: Tempeh Butternut Squash Bake
Here’s a basic smoothie recipe that can by adjusted for basically any type of green. This recipe is quick to make and tastes great. Wash and prepare the fruits and greens. Then start with chopping up the pear and banana and put them in the blender along with the blueberries. Add the water, add chia seeds and hemp protein powder. Blend the fruit and powders for a few moments, then add in the greens, blend until smooth. Add more water as needed.
- 1 Pear
- 1 Banana
- 2 small handfuls of frozen blueberries
- 8 to 16oz of water (enough to ensure things blend smoothly, add more depending on desired thickness)
- 1 – 2 Tbs of Chia seeds or hemp seeds
- 1 – 2 Tbs of any other supplements / powders (like hemp protein powder, spirulina or Green Food Feast)
- 1 handful / grab of dandelion greens (about 1/2 to 1/3 of the bunch depending on the size)
This was a pretty simple recipe and it turned out delicious. It was great with some onions and swiss chard cooked with the hash browns, and avocado on the side.
Another tasty soup was required to keep warm during the below zero weather. There were some tomatoes and tomato paste ready to use so this red lentil coconut tomato soup was the perfect solution. The soup has a great combination of spices and herbs (cilantro was used this time). Chopped yams were added to give the soup a little more chunky-ness. This soup definitely tasted like more.
Check out the full recipe on A Cedar Spoon – Red Lentil Coconut Soup
See the full recipe at smarter fitter http://smarterfitter.com/2011/01/09/tofu-mushrooms-and-brussels-sprouts/