Simply delicious!

Simply delicious!

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Organic Chickpea pasta with cannellini beans, kale & zucchini

Organic Chickpea pasta with cannellini beans, kale & zucchini


 

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Organic Chickpea pasta with cannellini beans, kale & zucchini

1 15oz can no salt added cannelloni beans rinsed and drained

1 4-servings box organic chickpea pasta

4 zucchini cut into pieces

2-3 cups fresh chopped kale

1 cup cut carrots

Heat oil in pan, add shallots salt & pepper.  Add chopped carrots, zucchini, kale, tomatoes & basil.  Saute'  on medium heat.  Add about half cup water lower heat to simmer with lid oil veggies are cooked, about 30 min.  Boil pasta to directions on box & drain.  Stir nutritional yeast into veggies for final 5-10 minutes It will thicken. Enjoy! 

 

Lentil Kale & Sweet Potato Stew

 
 
 
 
 
 

2 cups cut cherry tomatoes

3 T chopped fresh basil

1/4 cup chopped shallots

2-3 T nutritional yeast flakes

2-3 T Olive oil, salt & pepper to taste


 
1 cup organic lentils.            2 sweet potatoes.                 2-3 Heaping cups fresh chopped kale.             2 Tablespoons chopped shallots          2Tablespoons extra virgin olive oil.         salt and  pepper Wash and poke a few holes in sweet potato and bake at 375 degree oven for an hour or cut each into 4 pieces to cook faster (can use left over baked sweet potatoes from another meal) Cook lentils in 2 cups water in pot (directions are on package) / after comes to boil, lower heat and simmer lentils for about 30 minutes  In iron skillet, heat olive oil and add shallots and salt and pepper and cook on medium heat  for about ten minutes.  Add about 1/2 cup water and add chopped kale. and another 1/2 cup water, Cover and simmer on low heat for about 10 minutes Let sweet potato cool for a few minutes then cut into bite-sized chunks/ Mix it all together and enjoy

1 cup organic lentils.            2 sweet potatoes.                 2-3 Heaping cups fresh chopped kale.             2 Tablespoons chopped shallots          2Tablespoons extra virgin olive oil.         salt and  pepper

Wash and poke a few holes in sweet potato and bake at 375 degree oven for an hour or cut each into 4 pieces to cook faster (can use left over baked sweet potatoes from another meal)

Cook lentils in 2 cups water in pot (directions are on package) / after comes to boil, lower heat and simmer lentils for about 30 minutes 

In iron skillet, heat olive oil and add shallots and salt and pepper and cook on medium heat  for about ten minutes.  Add about 1/2 cup water and add chopped kale. and another 1/2 cup water, Cover and simmer on low heat for about 10 minutes

Let sweet potato cool for a few minutes then cut into bite-sized chunks/ Mix it all together and enjoy

 

Raita

Serve chilled as a snack with raw or cooked veggies or serve as a condiment with fish or chicken 1/2 cup Plain yogurt (greek non-fat)         1/2 cup chopped cucumber         2Tablespoons fresh cilantro or mint        2teaspoons scallion.       1/4 teaspoon ground coriander.       1/4 teaspoon ground cumin

Serve chilled as a snack with raw or cooked veggies or serve as a condiment with fish or chicken

1/2 cup Plain yogurt (greek non-fat)         1/2 cup chopped cucumber         2Tablespoons fresh cilantro or mint        2teaspoons scallion.       1/4 teaspoon ground coriander.       1/4 teaspoon ground cumin