8 months post partum: Time To Detox (Creamy Avo-Kale Banana Smoothie)

It's time to retire the maternity gear and poor eating habits...starting with green smoothies for breakfast. Actually, the start of every morning will be a green smoothie. Not necessarily raw but GREEN.
Another smoothie for bone health and development (my daughters, yes even my 8 month old, and nephew, an extremely picky eater, enjoyed it as well)
1/2 hass Avocado
1/2 cup non dairy Milk
1 cup of Kale
1/2 cup Watercress
2/3 frozen banana chopped
Water
Combine all ingredients and blend till smooth


Fortifying Smoothie For Bone health

Ingredients:

1/2 cup coconut yogurt
1 cup spinach
Handful of watercress
2/3 cup of frozen banana
Water

Blend all ingredients and add water for desired consistency. Enjoy!

Sweet Potato-Coconut Curry

Ingredients:
1-2 Tbsp coconut oil
Pinch of cardamom
1/2 cumin seed
2 tsp minced ginger
1/2 fennel powder
1/2 tsp cumin powder
3 Tbsp coconut yogurt
1/2 garam masala
2 sweet potatoes sliced, boil

Directions:
Heat oil in wok or similar pot. When oil is hot add cardamom, fennel powder, cumin seeds. Sauté for 30 seconds. Add ginger and sauté until golden brown. Add yogurt then cumin powder. Then add potatoes and garam masala. Stir well and lower heat to a simmer. Garnish with cilantro. Serve with rice or naan. Enjoy!!!!

Stuffed Poblano Topped w/ Vegan Gourmet Cheese

Ingredients:
1 package of Soyrizo
1 package of Marjon Tofu Crumbles
1 small onion, diced
1/2 tsp Cajun seasoning
6 Plobano peppers, split and de-seeded
1 cup shredded Vegan Gourmet Cheddar Cheese
Directions:
In a mixing bowl, use a fork to mix together the soyrizo, crumbles, onions, and seasoning. Stuff peppers with mixture and top generously with cheese. Place in a greased casserole dish, cover, and cook for 35 minutes on 400°c. Serve with rice and salad or sliced tomato.



Cilantro infused Tofu in a Coconut and Tomato Sauce

1 1/2 Tbsp coconut oil
Pinch of cardamom (opt)
1/2 tsp cumin seeds
2 tbsp ginger minced
1 yellow onion chopped
2 cloves garlic minced
1 bell pepper rough chopped
3 vine ripe tomatoes chopped
1 tsp cumin powder
1/2 tsp coriander powder
1/2 cup coconut milk
1 lb LEASA cilantro tofu cubed
1/2 tsp garam masala
Salt to taste

Direction:
Heat oil on medium high heat. When oil is hot add cardamom powder, cumin seeds then ginger. Sauté until ginger becomes golden then add onion. Fry union until it browned and begins to caramelize. Add garlic and sauté for a minute then add bell peppers and tomatoes. Sauté for 2 minutes then add powders. Stir, then add tofu. Stir to coat all pieces of tofu then add coconut milk. Reduced heat to a simmer and allow to thicken. Add garam masala and stir well. Garnish with cilantro and sliced tomato.


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