Speckled Piña Smoothie

Ingredients:
1 cup pineapple slices
2 bananas
1 Tbsp coconut sugar
1 Tbsp chia seeds
1/2 non dairy milk
Water & ice opt

Directions:
Blend all ingredients until smooth and ENJOY!!!

Restaurant Style Palak Paneer

Ingredients:
1 cup water
9 oz spinach
1/2 inch ginger chopped
1-2 serrano peppers chopped (opt de-seeded)
3 Tbsp olive oil
1/2 tsp cumin seeds
1/2 tsp tumeric powder
1 small onion minced
2 garlic cloves minced
2 medium Tomatoes puree
1/2 tsp cumin powder
1 Tbsp coriander powder
1 heaping pinch of methi leaves
1/4-1/2 cup cilantro leaves chopped
1/2 tsp garam masala
1/4 cup cream (plain non dairy almond or soy)

1/2 cup cubed and pan fried tofu

1/8 cup cilantro chopped to garnish

Directions:
Heat water to a boil then add spinach, ginger, and peppers. Turn off water and stir. When all spinach leaves has wilted, blend contents of the pot until a smooth paste and set aside. 
Heat oil on medium high. Add cumin seeds and turmeric and cook for 30 seconds. Add onions then garlic. Stir occasionally and cook for 3 to 5 minutes until onions begin to brown. Add tomato purée, stir, and cook until oil begins to separate and the purée begins to thicken to a paste. Then add cumin and coriander powders . Crush methi leaves in the palms of your hands until a powder and add it and cilantro to the tomato mixture and stir well. Add garam masala and cream and stir well. Finally stir in tofu and lower heat and allow to simmer for 15 or more minutes to enhance the flavor. Garnish with cilantro and Serve with rice or naan. Enjoy!!!



Apricot-Cilantro Rice

Ingredients: 
3 Tbsp extra virgin olive oil
2 cardamom pods
1 small onion finely chopped
1 small clove of garlic minced
2 fresh apricots sliced
1/3 cup cilantro
1 cup brown rice 
2 1/2 cups water or broth
Salt & Pepper to taste

Directions:
Heat oil on medium high heat. When oil is hot add the cardamom pods, onion, and garlic. Stir occasionally. When onions become translucent, add the apricots, cilantro, and rice. Cook for 5 minutes stirring often. Add water/broth and increase heat till boiling point. Stir well. When the mixture begins to boil, stir and cover with a lid. Lower the heat to Low. Cook rice for 25 minutes, never removing the lid during the cooking process. Finally, fluff and serve. Enjoy with any meal or time of day.





Sugar-Free Berry Vinaigrette For Your Summer Salads



Ingredients:

1/4 cup fresh sliced strawberries
1/4 cup fresh blueberries
1/4 cup agave nectar
1/4 cup vinegar
1/4 cup extra virgin olive oil
2 springs of dill or herbs of choice (optional)



Directions:

Blend all ingredients until smooth. Dressing should keep for about 5 days in the refrigerator. 

 Enjoy!




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