Coconut Fruit Wrap

Coconut Fruit Wrap

Ingredients

  • 2 tbsp. almond butter
  • 1/2 banana
  • 1/4 cup raspberries/blackberries (or whatever berries you have)
  • 1/4 cup mango
  • 2 tbsp. pomegranate seeds
  • 1/2 tsp hemp seeds
  • 1/2 tsp chia seeds
  • 1/2 tsp toasted almonds
  • 2 tbsp. coconut yogurt
  • 2 coconut wraps
  • orange zest for garnish

Instructions

  1. Divide ingredients in half as recipe makes 2 wraps
  2. Spread almond butter on wrap
  3. Add fruit in layers, banana, then berries, then mango, pomegranate seeds
  4. Sprinkle hemp seeds, chia seeds, toasted almonds
  5. Top with tbsp. yogurt
  6. Roll wrap
  7. Garnish with orange zest
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http://greenschemetv.net/2016/12/coconut-fruit-wrap/

 

 

Red & Green Healthy Holiday Salad

Red & Green Healthy Holiday Salad

Ingredients

    Salad
  • 3 zucchini, cut in spiral, noodle shape
  • 1/2 cup green onions
  • 1 cup cherry tomatoes
  • 1 cup fresh raspberries
  • 2 cups of baby kale
  • 1/4 cup toasted almonds
  • 1/2 sliced avocado
  • 1/2 cup pomegranate seeds
  • Garlic Cashew Cream Dressing
  • 1 cup raw cashews, soaked for 2 hours
  • 1 cup water
  • 1/2 tsp sea salt
  • 1/4 organic lemon, with rind
  • 5 cloves of garlic

Instructions

    Garlic Cashew Cream Dressing
  1. Add all ingredients to high speed blender and blend until completely smooth
  2. Salad
  3. Mix all ingredients except kale, almonds, avocado and pomegranates in large salad bowl
  4. Add 1 cup of garlic cashew cream dressing, or less if going for a lighter version.
  5. Place zucchini salad mixture on bed of baby kale.
  6. Top with sliced avocado, pomegranate seeds and toasted almonds for a festive presentation.
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http://greenschemetv.net/2016/12/red-green-healthy-holiday-salad/

Vegan Pumpkin Chili With Polenta Croutons

 

Saucy Vegan Pumpkin Chili

Ingredients

    Chili
  • 1 can kidney beans, 15 oz.
  • 1 cup white beans
  • 1 box organic vegetable broth, 32 oz
  • 1 onion, chopped
  • 1 tbsp. chili powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp red pepper
  • 1 can tomatoes, 15 oz
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1 cup chopped pumpkin, or 8 oz of canned pumpkin
  • 1/2 leek, sliced for garnish
  • Polenta Croutons
  • 4 oz of cooked polenta, preferably in sleeve

Instructions

    Chili
  1. Put all ingredients in crockpot and cook 4-5 hours on high or 8-9 hours on low.
  2. Polenta Croutons
  3. Preheat oven to 375
  4. Slice polenta into rounds, and then again into pie shapes
  5. Bake on cookie sheet for 20 minutes, or until thoroughly heated
  6. Serve chili topped with polenta croutons and sliced leeks.
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http://greenschemetv.net/2016/12/vegan-pumpkin-chili-polenta-croutons/

 

Persimmon Maple Rounds

Auto Draft

Ingredients

  • 2 ripe persimmons cut into rounds
  • 1/4 cup herb and garlic nut cheese
  • 1/2 cup pomegranate seeds
  • 1/4 cup maple syrup
  • rosemary for garnish

Instructions

  1. Cut persimmons into rounds and spread nut cheese.
  2. Sprinkle Pomegranate seeds and sprinkle chopped rosemary
  3. Drizzle with maple syrup.
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http://greenschemetv.net/2016/12/persimmon-maple-roundsp/

Spinach, Mushroom & Smoky Polenta Bowl

Spinach, Mushroom & Smoky Polenta Bowl

Ingredients

  • 1 cup of shredded broccoli/carrot slaw
  • 1 cup of sliced leeks
  • 2 cloves of garlic, minced
  • 3 tbsp. olive oil
  • 2 cups whole mushrooms
  • 1/2 tsp red pepper
  • 1/2 tsp smoked paprika
  • ***The red pepper and smoked paprika made this dish spicy hot. If you don't want that much heat, reduce the red pepper and smoked paprika.
  • 1/2 tsp sea salt
  • 8 oz cooked polenta, cubed
  • 4 cups fresh spinach
  • Red pepper flakes for garnish

Instructions

  1. Saute broccoli slaw, leeks, garlic, mushrooms. Drain any excess water.
  2. Add spinach, spices, salt and polenta and simmer for 6 minutes or until polenta is thoroughly heated.
  3. For vegetarian option, top with baked egg and red pepper flakes.
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http://greenschemetv.net/2016/12/spinach-mushroom-smoky-polenta-bowl/