Free Recipes:

Things You Will Need:

1. 1 lb Organic Ground Turkey seasoned to taste (roll into balls)

First cook your veggie noodle until done. Next, add sauce, vegetables, and seasonings to taste. Cook on low for 10 min. 

1. Herbs and spices you normally use
2. Organic Noodles (Miracle Noodle Brand is my top pick)
3. Pinch of Sea Salt (for noodles)
4. Your choice of Organic Pasta Sauce (Bertolli Organic is my favorite brand)
5. 1 tablespoon of Nutiva Organic Garlic & Butter Flavor Coconut Oil (for noodles)
6. 1/2 cup chopped mushrooms 
7. 1/2 cup chopped onion
8. 1/2 cup bellpepper
9. 2 whole chunked tomatoes

 Tip: Buy in bulk whenever possible it always saves you money! Freeze leftover turkey to pan fry quickly over any of the next few mornings as breakfast sausage.

Slow Cooker Vegetable Soup

Things You Will Need:

1. 1 cup of fresh or frozen fresh whole kernel organic corn
2. 1 cup of sliced organic carrots
3. 1 cubed cut potato
4. 1 small diced sweet onion
5. 1/2 teaspoon black pepper
6. 1/2 teaspoon sea salt
7. 1/2 teaspoon paprika or basil
8. 1 1/2 cups of vegetable broth (optional water)
9. 2 1/2 cups of freshly squeezed or organic tomato juice

 Cook on low for 8-10 hours.

Veg Mac and Cheese

For this recipe you will need a typical blender of any size. 

You will need:

1. 3 chunked peeled potatoes
2. 1 whole carrot cut into pieces
3. 1 small onion cut into blender size pieces

1. 1/2 cup cashews 
2. 1 tsp of sea salt
3. 1 tsp garlic powder
4. 2 tbsp of nutritional yeast (optional)

Pour over your choice of healthy macaroni noodle.

A great side dish for this would be steamed broccoli. Entire meal prep and cook time under 20 minutes!

Vegetable Spring Rolls

You will need:

1. spring onion
2. bell pepper
3. shredded cabbage 
4. shredded carrots
5. shredded cucumber
6. Olive OIl
7. Sea Salt
8. red pepper

Mix and let marinate for 10 minutes.

Take a two tablespoons of the vegetable mixture and fill the center of the rice paper. Roll tightly and fry until golden brown in high heat oil. 

Avocado Toast

You will need:

1. Multigrain Bread oven toasted
2. seed or olive oil
3. sliced avocado on top

stack it up and garnish with cilantro.

Breakfast Alkaline Green Porridge

You will need:

1. 1 cup chia seeds
2. 1 cup almonds or sunflower seeds
3. 1 cup coconut milk or almond milk

add some barley grass powder and mix well.

Breakfast Bruschetta

You Will Need:

1. 1 gluten-free English muffin, thickly slice diagonally
2. ¼ cups extra virgin olive oil
3. 4 medium sized tomatoes, quartered
4. Himalayan salt/rock salt to taste
5. 3 garlic cloves, minced
6. 5 tablespoons basil leaves, chopped

Spread:

1. 1/3 cup extra virgin olive oil or avocado oil
2. 1/4 teaspoon Himalayan salt
3. 1 cup fresh chopped basil leaves
4. 1/2 cup organic almonds
5. 1 clove piece, roughly chopped

Place in blender until it forms a creamy paste. Drizzle oil on top of the bread and place it onto a copper baking sheet at 300 degrees for 10 min. Spread the paste and more garlic mince onto your bagel and place a few tomatoes on top. You can toast it again if you want to dry out your tomatoes.  

Sweet Potato Rosti with Avocado and Tomato Salsa

You will need:

1. grated sweet potato (amount depends on guests being served)
2. Parsley
3. Garlic
4. Sea Salt
5. Pepper
6. Healthy Fat of your choice(I would use Grapeseed or Coconut Oil)

Mix these ingredients together and shape into a patty. With the temperature on medium fry patty on both sides until golden brown in a nonstick pan. Plate the patty and top with sliced avocado. Prepare the tomato salsa fresh, to go on top next, for the best vibrancy and taste. 

1. Diced tomatoes
2. Black beans 
3. Diced Red Onion
4. Parsley 
5. Garlic
6. Ground Cilantro or Cilantro substitute
7. Oil of your choice
8. Honey or Honey Substitute

You can top with a poached egg (if not vegan) and chili flakes to add elegance and spice! 

Buddha  Bowl

YOU CANNOT GO WRONG WITH A BUDDHA BOWL!

First, decide if you want it raw or cooked and that is how you will ultimately prepare your bowls ingredients.

You will need:

1. Leafy greens 
2. chickpeas
3. black beans
4. vibrant vegetables
5. Avocado

You can add grains, a dressing or marinade if you want to add textures!

No Bake Chocolate Oatmeal Balls

You will need:

1. pitted dates about 12 dates
2. 1 cup oats (use certified GF for a gluten free version)
3. 3 tbsp coconut oil melted
4. 3 tbsp cocoa powder
5. 2 tbsp cold brewed coffee or almond milk of your choice
6. 0.5 tsp vanilla bean powder (or vanilla extract)
7. pinch of salt
8. Dessicated coconut or cocoa powder optional

Place all ingredients in a food blender and blend until combined. Oil our hands and roll the dough into small balls, about the size of a walnut.
Then roll the balls in desiccated coconut or cocoa powder. Next, place them in the fridge for 20 minutes before you eat them. (not necessary but it will firm up the balls a little)

Zuppa Tuscana

You will need:
2 tablespoons extra virgin olive oil, divided
1 yellow onion, diced
4 cloves garlic, minced
1 tablespoon Italian seasoning blend
1/4 teaspoon red pepper flakes
7 baby yellow potatoes or 3 Russet potatoes, cut into bite-sized pieces
32 oz. vegetable stock
1 bunch kale, de-stemmed and torn into pieces
1 can coconut milk

Chicken Enchilada
Layer Pot until full with 1 part chicken, 1 part ROTEO tomatoeso w/ lime, 1 part cheese, 1 part enchilada sauce, 1 part sour cream if not vegan, 1 part flour tortilla. Order not specific, should layer at least twice to have desired thickness of lasagna. Cook on medium until done.

Chicken and Rice
You will need 1 whole chicken for this recipe. First thing you must do is remove the giblets from inside the chicken, and season to taste the day before use. Cut 1/2 onion and 1/2 bellpepper and add to pot along side the whole chicken. Next, let it cook on high for 4-5 hours if it is a 3-4 lb chicken. Then, after the chicken is done, save the 1/2 of the chicken stock and drain the rest. Finally add 1 cup rice for every 2 cups of water. Cook on low until rice is done.

Pasta Salad
Boil pasta noodles and a pinch of sea salt until done. Dice 1 cumumber, 2 tomatoes, 1/2 purple onion, or any other salad vegetable you would like, add olives and a pinch of seasoning salt and your choice of zesty dressing.

Vegetable Lo Mein

You will need:

1. 1 pk vegan noodle or pho noodle
2. 1 pk vegetable stir fry mix seasoned to taste
3. 3 tablespoons of soy sauce
4. 2 cups of vegetable (chicken stock if not vegan

Cook lo mein, drain, and set aside. Stir fry vegetables with sea salt and pepper.  Next add all remaining ingredients to pot, let simmer and serve once sauce thickens. 

One Pot Vegan Chili
You will need:

1. 1 can of organic tomato soup
2. 1 can of organic tomato paste
3. 1 cup riced cauliflower
4. 2 clove of chopped garlic
5. 1 t 1 chopped onion
6. 1 red and 1 green bellpepper
7. 2 cups of water
8. 1 can of chunky/chopped tomatoes
9. 1 can low sodium pinto beans
10. 1 can of low sodium kidney beans
11. Salt and pepper to taste.

Cook all ingredients on low until done. 

Vegan Mac and Cheese

1. 8-ounce box elbow pasta or your favorite pasta, ( I used gluten-free pasta)
2. 1 cup raw cashews, soaked for a couple hours(if your using a food processor or blender for cheese sauce)
3. 1/2 cup water (for cheese sauce)
4. 2 tablespoons coconut milk, (full-fat from the can, for cheese sauce)
5. 1/4 cup nutritional yeast flakes (if your using a food processor or blender for cheese sauce)
6. 1/2 medium red bell pepper, chopped
7. 2 tablespoons onion, chopped
8. 1 clove garlic
9. 1 tablespoon lemon juice
10. 1 teaspoon salt, or more to taste
11. Pinch Cayenne pepper
12. parsley flakes, for garnish
13. paprika, for garnish

Additional optional ingredients

• 1 cup shredded vegan cheese
• 1 tablespoon vegan mayo
• 1 teaspoon Vegan Butter

Cook pasta in salted boiling water according to package directions until al dente. Drain and return to pot. Drain cashews and discard water. In a high-speed blender process cashews, water, coconut milk, nutritional yeast flakes, red bell pepper, onion, garlic, lemon juice, salt, cayenne until smooth and creamy. Or add optional indgredients together with spices and seasonings for cheese sauce if you do not have a processor.
Pour sauce over pasta and stir to fully coat, add extra salt if needed. Cook on low until thickened.
Serve immediately or transfer to a greased baking dish and bake in a preheated oven at 350 degrees F. for 30 minutes.

Vegan Blueberry Biscuits

Things You Will Need

1. 2 cups all-purpose flour  
2. 1 Tablespoon baking powder
3. 1 Tablespoon cane sugar
4. 1 teaspoon salt
5. 6 Tablespoons vegan butter
6. 3/4 cup almond milk
7. 3/4 cup fresh blueberries 
8. 2 tbsp coarse sugar 

Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside. Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside. Remove your vegan butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture and stir. Cut the butter or use your hands, until the mixture resembles coarse crumbs. Add almond milk, use a wooden spoon or spatula to stir until combined (don't over-work the dough). Fold in the blueberries. Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable. Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough. Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and lightly dust a 2 3/4" round biscuit cutter with flour. Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet. Repeat until you have gotten as many biscuits as possible and place less than 1/2" apart on baking sheet. Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits. Top with coarse sugar and bake on 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.