Healthy Eating Habits
Healthy Living Video to get you started!
- 1 Cup of Quinoa Cooked - according to package or just as you would rice
- 1 Red Bell Pepper chopped
- 1 Bunch of Green Scallions chopped
- 1 Bunch of Fresh Parsley chopped
- 1 Cup of Craisins or Raisins
- 1/3 Cup of Grapeseed or Olive Oil
- 1/3 Cup of Lemon Juice
- 1 Tablespoon of Liquid Amino Braggs
- Lemon Pepper and Garlic Powder
Avocado & Banana Tartar
Avocado & Banana Tartar
1 pack Sprouts
1 Stalks of Celery
1/2 tbsp Olive Oil
1/2 tsp Salt
2 tbsp of Coconut Milk
1/2 tsp Curry Powder
1/2 Tsp Turmeric
Salt (as needed)
- Cut 1/2 bananas, avocados and celery into small cubes (dice). Put into bowl and adjust flavor with olive oil and salt.
- Add remainder of bananas and all of Curry Sauce ingredients into a blender/mixer and mix until smooth.
- Place spoonfuls of Avocado & Banana Tartar onto spinach leaves and top with Curry Sauce.
1 Cup Cacao Powder
1/2 Cup Sweetner (honey or agave)
1/4 Cup Almond Milk
1 tsp Cinnamon
Food Process or Blend for 3 minutes on high until smooth. Serve chilled.
ATY Veggie Roll
½ Red bell pepper
½ Cucumber or Zucchini
1 cup Alfalfa sprouts
3 sheets Dried layer seaweed (Nori)
1 T. Miso
½ T. Sesame oil
Soy sauce or Bragg Liquid Aminos as needed
Mix all Miso dressing ingredients. Set aside.
Thinly cut all veggies except Alfalfa (you can use a julienne peeler for this)
Layout your first Nori sheet. About 1/3 of the way down spread the dressing on the remaining 2/3 of the sheet
Place carrots on top of dressing lined up and evenly divided between the edges of the Nori
Repeat with other veggies, layering as you go. Alfalfa is the last
Beginning at the bottom with all the veggies, gently roll into a tight, long roll
Use Miso dressing to seal roll. You can use a bamboo mat carefully placed over roll and shaped around it to tighten
Using a sharp knife, carefully cut roll into 6 pieces.
Rhemas Vegan Oatmeal Raisin Cookies
3/4 Cup Or 1.5 Sticks Vegan Butter/Regular Butter, Unsalted (Room Temp)
1 Cup Organic Light Brown Sugar
1 Teaspoon Flax Seed Powder
1/4 Cup Water
1 Teaspoon Vanilla Extract
3/4 Cup Brown Rice Flour (You can use whole wheat pastry also)
1/2 Teaspoon Baking Soda
1/2 Teaspoon Ground Cinnamon
3 Cups Old Fashioned Rolled Oats (Not Instant)
½ cup Raisins
½ cup Chocolate chips
Or 1 Cup Dried Cranberries Or Cherries Or Raisins Or Vegan Chocolate Chips (all Optional)
½ to 1 Cup Toasted And Chopped Walnuts Or Pecans (Optional)
Preheat oven at 350F/180C for 15 minutes. Prepare 2 large nonstick baking sheets
Cream the butter and sugar until smooth and creamy (by hand or use a hand mixer)
In a blender, add flax seed powder and water and blend it until it's foamy.
Add the flax seed mixture and vanilla extract to the creamed butter. Stir it well using a wooden spoon/spatula.
In a medium size bowl, sift together the flour, baking soda, salt and cinnamon.
Add the flour mixture to the wet ingredients and combine it well using a spatula.
Now stir in the oats and other optional ingredients
Drop the batter by a table spoon 2 inches apart. I just formed small balls with my hands
Wet your hands and flatten the cookies so that they are about 1/2 an inch thick.
Bake it for 12-15 minutes or until the edges are golden brown and the center is a little wet.
Remove from the oven and let it cool in the baking sheet itself for 5 minutes. (Optional. We ate them right away, hot and delicious!!)