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Food & Recipes
A big thank you to Living Plate for coming out for part 2 of our Preparing Healthier Versions of your Favorite Holiday Food cooking series in Chester. The ladies did a phenomenal job and the recipes were outrageously good!   Weren't able to attend? You're in luck! We have the recipes for you right here:  Zucchini Bread Green Smoothie: (Gluten-Free, Paleo, Vegan)Zucchini Bread Green Smoothie INGREDIENTS
  • 1 1/2 cups unsweetened almond milk
  • 2 tablespoons walnuts, raw
  • 1 small zucchini, chopped
  • 1 banana, frozen
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon orange zest
  • 1 tablespoon coconut oil
  • 1 cup kale leaves [about 2 leaves, spines removed*]
  • 1/2 teaspoon ginger, grated
*Use the spines in this Kale Stem Pesto! INSTRUCTIONS
  1. Chop zucchini and kale.
  2. Grate ginger.
  3. Add liquid first and then the rest of the ingredients to your blender and process until smooth.
Roasted Carrot and Parsnip Soup:(Gluten-Free, Paleo, Vegetarian)Roasted Carrot and Parsnip SoupINGREDIENTS
  • 1 1/2 tablespoons coconut oil
  • 3/4 onion finely chopped
  • 2 3/4 clove garlic minced
  • 1/2 tablespoon ginger root grated
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin powder
  • 1/2 tablespoon turmeric
  • 1 1/2 stalk celery diced
  • 2 3/4 parsnips peeled and chopped
  • 4 carrots peeled and chopped
  • 8 cups vegetable broth
  • 1 1/2 can coconut milk
  • 1 teaspoon salt & pepper (to taste)
  • 2/3 cup plain greek yogurt (omit if paleo / vegan)
  • 1/3 cup cilantro chopped
INSTRUCTIONS
  1. Pre-heat oven to 375°F.
  2. Chop onion/mince garlic
  3. Peel and chop parsnips and carrots
  4. Chop celery
  5. In a large bowl, toss carrots and parsnips with olive oil and some slat.
  6. Place carrots and parsnips on parchment-lined baking sheet and bake in oven for about 20-30 minutes until soft.
  7. Meanwhile, in a large soup pot, heat coconut oil and saute onion until soft. Add garlic, ginger, coriander, cumin, and turmeric and saute for 2 minutes until fragrant. Add celery and stir to coat.
  8. Remove from heat until carrots and parsnips are done.
  9. Once vegetables are done roasting, add to pot. Add coconut milk and enough broth to cover vegetables. Bring to a boil and reduce heat to simmer.
  10. Simmer soup for about 15-20 minutes. Remove from heat and let stand for another 15 minutes before pureeing.
  11. In batches, add soup to blender and process until smooth and creamy.
  12. Serve garnished with yogurt and cilantro.
Brussels Sprouts Salad with Pecans and Pomegranate Seeds: (Gluten-Free, Paleo, Vegan)INGREDIENTS
  • 2 1/2 lbs. Brussels sprouts, finely shredded
  • 1 cup pomegranate seeds
  • 1/2 cup pecans, rough chopped
  • 1 pear, chopped
  • 1/3 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tsp Dijon mustard
  • 2 tsp maple syrup
  • salt and pepper to taste
INSTRUCTIONS
  1. Wash and trim Brussels sprouts and shred. The easiest way to do this is to pass them through the feeder on you food processor with the slicing blade in place. You can pass through feeder again for a really fine cut [we love it this way!]
  2. Chop pecans.
  3. Place the first four ingredients in a large bowl and toss gently.
  4. To make dressing put all dressing ingredients into a small jar and shake well.
  5. Dress salad right before serving. You will have leftover dressing.
For more delicious recipes from Living Plate, visit: http://livingplate.com/recipes-index/

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