Black Bean Quinoa Veggie Burger
Black Bean Quinoa Veggie Burger 2 cups black beans, drained 1 cup red quinoa, cooked 1 cup riced cauliflower ½ cup chopped scallions or onions 2-3 cloves garlic, minced 1/4 cup chopped cilantro or parsley 1 tablespoon extra-virgin olive oil 1 tablespoon red beetroot powder 1 teaspoon of sea
Roasted Red Beet Hummus
Roasted Red Beet Hummus 2-3 cloves garlic, peeled 1 beet, roasted* 1-2 cups garbanzo beans, cooked 2 tablespoons tahini 1 Tbsp extra-virgin olive oil 1 fresh lemon, zest, and juice 1 teaspoon cumin ¼ teaspoon of sea salt Fresh cracked pepper to taste Fresh chopped parsley for garnish Edible flowers for
Easy Plant-Based Burger
Easy Plant-Based Burger 1 cup millet, rinsed 2 cups sweet potato, peeled and diced 2 cups water 15 ounces low sodium cooked white northern beans, drained ½ cup raw pumpkin seeds (or sunflower) ½ cup shredded carrots 1 tablespoon extra virgin olive oil 1/2 teaspoon Spike seasoning or
Harvest Heirloom Grain Bowl
Harvest Heirloom Grain Bowl 2 cups cooked and seasoned farro 1 cup roasted diced sweet potatoes 1 cup cup quick pickled diced cucumbers 1 cup sauteed shredded Brussels Sprouts 1 cup fresh arugula 1 avocado, sliced thin 2 tablespoons fresh basil pesto 1 tablespoon extra virgin olive oil Pinch
Sensational Autumn Quinoa with Apples and Brussels Sprouts
Autumn Harvest Quinoa 1 cup tri-colored quinoa 2 cups of water 1 butternut squash, peeled and diced 3 tablespoons extra virgin olive oil, divided Sea salt 2 cups shredded Brussels sprouts 1/2 medium onion, diced 1 tablespoon white balsamic vinegar 1 Granny Smith apple, diced ½ lemon, juiced 1/2 cup dried