RENEW WEEK 1 VEGETARIAN RECIPES

SALAD DRESSINGS

ITALIAN DRESSING

BALSAMIC DRESSING

GINGER LEMON DRESSING

HERBED DRESSING

Instructions: Place all ingredients in a small glass jar or bottle. Cover with the cap and shake well to mix.

HOW TO GROW YOUR OWN BROCCOLI SPROUTS AND /MICROGREENS(CLICK LINK FOR A TUTORIAL)

MUNG SPROUTS SALAD

1 Serving

In a small sauce pan, add the sprouts and the water and cover and cook on low heat for about 4-5 mins until all water is evaporated and the sprouts are cooked (do not over cook or they’ll become mushy)

To make the salad, all the other ingredients in a large mixing bowl. Toss the sprouts in and mix everything well. Let sit for 5 mins before serving. You could also make this salad the previous night and keep in refrigerator as it tastes good cold too!

QUINOA AND LENTIL KHICHDI

Ingredients:

Add everything into a pressure cooker or instant pot and cook for either 4 whistles (in cooker) or 10 mins pressure cook (for instant pot). Serve warm with ghee on top.

For variations:

Use different combinations of vegetables everytime you make this for a different taste.

Sprinkle with fresh cilantro, lime juice and extra virgin olive oil.

CABBAGE AND CHICKPEAS SOUP

Ingredients:

Instructions:

INSTANT POT VEGETABLE MINESTRONE

Serves 6

Ingredients:

Method:

  1. Select ‘Saute’ function. Add oil. When oil is hot, add onions, garlic, celery, carrots, and mushrooms. Cook, stirring occasionally, until veggies start to soften, about 5 minutes.
  2. Add zucchini, crushed tomatoes, water (or broth), kidney beans(canned), Italian seasoning, salt, and pepper. Lock lid into place and flip valve to ‘sealing’ position. Cook under high pressure for 12 minutes.
  3. Cook GF pasta separately according to package directions.
  4. If using dry beans, cook the presoaked beans separately.
  5. When cooking time is up, allow for 5-10 minutes of natural pressure release before flipping valve to ‘venting’ position to release residual steam.
  6. If you reserved the beans for adding later, stir them in here. Add cooked pasta to bowls then ladle soup over pasta. Garnish servings with cilantro.

EGG BURRITO WITH GRAIN FREE/GLUTEN FREE TORTILLAS

Serves 2

Ingredients:

Instructions:

VEGETARIAN TACOS WITH PINTO BEANS

Serves 2

Ingredients:

Instructions:

VEGETABLE KORMA (CLICK LINK FOR THE RECIPE)

QUINOA DOSA (CLICK LINK FOR THE RECIPE)

MUNG DAL OR MUNG SPROUTS SOUP

Ingredients:

Instructions:

TURMERIC DRINK

Ingredients:

Boil the water in a sauce pan. And add cinnamon, ginger and boil for 2 mins. Then turn heat off and add the turmeric, salt and lemon juice. Stir and strain using strainer. Let cool a little bit and then sip it slowly.

CINNAMON/TURMERIC/CHOCOLATE LATTE

Ingredients:

Boil the coconut milk(or almond milk) in a sauce pan. Add the tea/coffee or chicory brew. And add cinnamon (or turmeric or cocoa) and boil for 2 mins on low heat. Then turn heat off and add the honey and salt and vanilla. If adding gelatin, then add and blend using hand blender.

SMOOTHIES

GREEN DETOX SMOOTHIE

Ingredients:

Blend everything well until smooth

*: You can slice bananas and place in a container or ziploc in the freezer in advance. Frozen bananas give a good texture to the smoothie. Collagen or pea protein also give a good texture as well as increase the nutrient potential.

BERRY SMOOTHIE

Ingredients:

Blend everything well until smooth

*: You can slice bananas and place in a container or ziploc in the freezer in advance. Frozen bananas give a good texture to the smoothie. Collagen or pea protein also give a good texture as well as increase the nutrient potential.

You can use different combinations of berries to change things up – you can use blueberries, blackberries, strawberries, cherries etc

IMPORTANT NOTE FOR THOSE WITH HYPOTHOIDISM

For the green detox smoothie, replace the greens with lettuce and / a mix of lettuce, cilantro and parsley

CHIA PUDDING 

Ingredients:

Directions:

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