Vegan

Zingy Coleslaw

Posted on Sep 2, 2020 in Side Dish, Vegan, Vegetarian, Veggie

“Zingy Coleslaw”

Let’s try an alternative to the usual creamy coleslaw and have a delectably fresh and zingy alternative!

Ingredients: (serves: 4-6)

3 cups shredded, organic green, purple or combo cabbage
1/2 cup chopped fresh, organic cilantro
1/2 cup sliced fresh, organic green onions
2-3 Tbsp. Xylitol
3 Tbsp. organic, cider vinegar
2 Tbsp. organic, olive oil
1/2 tsp. Himalayan salt

Directions:

In medium bowl combine: cabbage, cilantro & onions
In small mixing bottle combine: Xylitol, vinegar, oil, & salt (shake vigorously)

Toss the dressing with the cabbage mixture; refrigerate an hour until serving time
Thoroughly toss the chilled slaw before serving

YOUR HEALTH PLATE COACH – Rita

Avocado Chocolate Mousse

Posted on Aug 12, 2020 in Lunch/Dinner, Vegan, Vegetarian, Veggie

“Avocado Chocolate Mousse”

A simple, satisfying, sweet treat to make a day ahead for any celebration!

Ingredients: (serves: 6)

• 1 13.5 oz can organic coconut milk with cream
• 1 large, organic avocado
• 2/3 cup organic, dark chocolate chips
• 2 Tbsp. organic chia seeds
• 2-4 Tbsp. organic, pure maple syrup
• 1/4 tsp. organic, pure vanilla extract
• 12 organic, fresh mint leaves
• 12 organic, fresh raspberries

Directions:

Remove pit and skin from avocado and combine all ingredients in a high powered blender

Blend on HIGH until smooth, or on ice-cream setting, if possible

Pour into a shallow container and refrigerate overnight; to eat immediately, pour single servings into six glasses and freeze for 30 minutes.

Garnish with mint leaves and fresh raspberries

YOUR HEALTH PLATE COACH – Rita

Kale-Jalapeno Salad

Posted on Aug 5, 2020 in Lunch/Dinner, Side Dish, Vegan, Vegetarian, Veggie

“Kale-Jalapeno Salad”

A tangy delight to enjoy while sitting on the patio on a warm day when you just want a very light bite to satisfy a hunger pang.

Ingredients: (serves: 4)

1 Tbsp. organic olive oil
6 cups chopped, destemmed-deveined organic kale
½ cup packed, organic fresh cilantro leaves
2 Tbsp. fresh organic lime juice
2 Tbsp. chopped, seeded, organic jalapeno chile (one medium-sized)
1 ½ Tbsp. organic honey
¼ tsp. Himalayan salt
½ tsp. organic, ground black pepper
¼ cup organic olive oil
1 organic, medium-sized apple, thinly sliced
1 cup, organic dried cranberries

Massage 1 Tbsp. oil into the kale in a large bowl until kale softens (1 minute); then add the cilantro leaves

In mini processor combine: lime juice, chile, honey, salt, pepper & ¼ cup oil; blend 30 seconds

Pour prepared dressing over the kale-cilantro combo; stir until all well-coated

Dish into four small, bowls and top with apples and cranberries

YOUR HEALTH PLATE COACH – Rita

Cilantro Cauliflower “Rice”

Posted on Mar 11, 2020 in Lunch/Dinner, Side Dish, Vegan, Veggie

Cilantro Cauliflower “Rice”

This gem of a recipe can be served as a side or add some chicken or shrimp and make it the main course. Minimal time is required if you add an already-cooked protein.

Ingredients: (serves: 4)

• 1 cup coarsely chopped, organic cilantro
• 1 small, organic white onion, chopped
• 2 gloves organic garlic, minced
• 2 Tbsp. organic avocado oil
• 4 cups fresh, organic cauliflower “rice”
• 2 tsp. fresh, organic lime juice
• ¼ tsp. Himalayan salt

Place cilantro leaves + stems, onion, & garlic into a mini food processor; process until finely chopped and almost a paste, stopping to scrape the sides as needed

Heat oil in a ceramic skillet over medium heat; add cauliflower
While stirring, cook for approximately 3-4 minutes
Stir in cilantro mixture and cook 2 additional minutes while stirring occasionally
If adding chicken or shrimp, be sure it is pre-heated and add now; mix thoroughly
Final step, stir in the lime juice & salt until well blended

YOUR HEALTH PLATE COACH – Rita