For lunch yesterday, I made a big batch of raw fennel chickpea salad with a bunch of vegetables and spices I found in my pantry and mixed it with some brown rice! Simply throw all the ingredients together and enjoy as a hearty, colorful lunch – easy to make and easy to take on the go 🙂 And, then, for dessert I made a two-ingredient avocado ice cream to satisfy my craving in the hot weather – you won’t even believe that the ice cream is vegan when you taste it (caution: you should like avocados before you try this recipe)! Also, I apologize for the poor photo quality – had to deal with just an iPhone camera.
Yields 2 servings
1 cup chickpeas
1 cup brown rice, cooked
1 cup argula leaves, diced finely
1 tbsp oregano
1/2 green bell pepper, diced
1 cup broccoli, pureed (to make salad creamy)
1 cup blueberries, washed
1/2 lemon worth of juice
30 cherry tomatoes, diced
1 cucumber, diced
1 small onion, diced
2 tbsp fennel seeds
1 tbsp extra virgin olive oil (optional)
1 tsp salt (optional)
I tried to be adventurous for my dessert and pureed 1 pitted avocado with 1/2 a frozen banana and 1/2 a cup of almond milk. It made a creamy texture, which I froze and then enjoyed as ice cream 15 minutes later!! It’s so tasty, especially if you like avocados. If you aren’t a huge fan of avocado alone, blend 1 tsp of vanilla extract and 2 – 4 tbsp of sugar (your choice) with the puree.
Yields 3 – 4 servings
1 cup shredded coconut
2 tbsp honey
2 tbsp virgin coconut oil
1/4 cup water
1/2 – 1 tsp vanilla extract
1. Blend all the ingredients together for about a minute. You just want a cake-texture but don’t need all of the coconut pieces to be ground completely.
2. Mash the puree into a cake pan or onto a plate (like I did) and flatten out. Freeze for ~15 minutes and the cake is ready to eat! Store with some saran wrap around it either in the refrigerator or the freezer – it will last up to two weeks in the fridge!
Sneaky sneaky, that’s how I would describe the lunch I made today for my family. I’m trying to imbed a little bit of a healthy lifestyle into them and healthy in my mind means low-saturated fat, colorful, fiber-heavy, and plant-based (meaning no dairy). So, I made a quick, healthy, simple, and delicious chickpea salad for everyone today. I used a nice olive lime dressing that gave the salad a really extraordinary zest, perfect for a relaxing summer meal! I made it insanely colorful with raw vegetables of all kinds to add different vitamins and minerals into this hearty lunch salad. I even snuck in a daily serving of flaxseeds for everyone, which you can’t even see or taste in the salad – sneaky sneaky hehe! The salad is packed with so many nutrients – high in magnesium, phosphorus, iron, vitamins A & C, potassium, fiber, monounsaturated and polyunsaturated fat. Moreover, it has no cholesterol and is both low-sodium and low-sugar! Plus, it was really easy to make, less than ten minutes and it was ready. And, it was delicious. I don’t like making claims without them being true, but the fact that everyone in my family ate it without any complains or reaching for the salt shaker means that it was perfect taste-wise and fullness-wise. Also, I decided to check out how healthy my salad really was so I calculated its nutrition facts per serving. I was actually really surprised – only 260 calories! What could be better? I hope you like it! It’s the perfect summer salad because of the lime dressing 🙂
Yields 4 Servings
Serving Size: 2 cups of salad
2 cups cooked chickpeas (garbanzo beans)
20 almonds, soaked for an hour (if any allergies, simply replace with some avocados or another chopped nut or take out completely – the salad will still tasty just as delicious!)
1 large yellow bell pepper, diced
2 cucumbers, diced with with peel
3 cups raw spinach (~ 60 spinach leaves)
15 cherry or grape tomatoes, diced
2 tbsp seaweed, dried
3 tbsp freshly chopped parsley leaves
1 garlic clove, grated
2 tbsp olive oil
1/2 lemon worth of juice (~ 2 tbsp)
2 tbsp flaxseed, ground
1 tsp ginger, grated
1 tsp black pepper
1. Cook the garbanzo beans (soak them overnight or cook them with bay leaves if you want to reduce gassiness).
2. Cut all the vegetables and place them on to the side.
3. In a grinder (or blender), slightly pulse the spinach till finely ground and place to the side. Then, pulse the almonds till finely chopped and place those to the side as well.
4. Toss all of the following ingredients together in a mixing bowl – the vegetables, parsley, seaweed, spinach, and flaxseed.
5. In a small bowl, mix the lemon juice, olive oil, garlic, ginger, black pepper, (and salt if you want it). Pour that evenly over the entire salad and toss together.
6. Distribute the salad into four bowls and top each with an even amount of the chopped almonds before serving.
This juice is simply radiating and refreshing! I did some research on juicing vegetables and fruits before I made this blend for the morning, and I discovered that this combination is perfect for individuals who are interested in losing weight. Why? This juice pushes your metabolism, helping you to feel fuller for longer in the morning and pushing your body into a “detox” mood. Moreover, drinking a juice on an empty stomach is best – it’s best to drink it first thing in the morning. This is because juices hydrate you and to reap the benefits of the vitamins and minerals, you should drink it on an empty stomach!
What’s the difference between juicing and smoothies? Well, when you juice vegetables and fruits, you are separating the fiber pulp from the vitamins and minerals. Therefore, when you drink juices, you won’t be increasing your blood sugar because the juice will be absorbed into your body immediately since there is no fiber to weigh down your digestion. That is why I suggested you enjoy juices on an empty stomach! Don’t think that “no-fiber” is bad because as vegetarians and vegans, you are probably getting enough fiber already. And, it’s necessary to get a maximum of vegetable minerals and vitamins a few times a week without the weighing down of the fiber – hence, juices are really good for you since it is made from purely raw vegetables and fruits. You can switch up the ingredients you juice (there are a plethora of options, literally any vegetable or fruit you have in your kitchen), but I recommend using a few or all of the ingredients I used if you are looking for a more detoxing juice (aim to add some carrots, beets, or other citrus fruits as well for anti-detoxing benefits).
Yields 1 Serving
Serving Size: 1 cup (8 fl oz)
2 kale leaves
2 large celery stalks
2 kiwis, peeled
1/2 lemon, peeled
1 large cucumber, with peel
1 tbsp sized ginger root
1. Wash all of your vegetables thoroughly. Peel the lemon and the kiwis.
2. Make sure your juicer is cleaned from your previous use. Juice all of the vegetables, ginger, and the fruits. Drink it right away in order to maximize your intake of vitamins! It’s best to drink juice on an empty stomach.
Yields 18 Servings
Serving Size: 1 cookie/ball
1/2 cup gluten-free rolled oats
6 tbsp creamy organic peanut-butter (if you are allergic to peanuts, you can substitute with cashew, sunflower, or almond butter as well – basically any nut butter you want!)
1 scoop SunWarrior Chocolate Warrior Protein Powder (can substitute with your own protein powder and 2 tbsps of cocoa powder if you don’t specifically have chocolate flavored powder)
2 ripe bananas, peeled
7 deglet noor dates, pitted
4 tbsp chia seeds
1. Place all of your ingredients together in a mixing bowl.
2. Use a masher to mix all of the ingredients together, focusing on mashing the bananas and the dates properly.
3. After you’ve mashed as much as you can, place the batter into the blender and blend on a high pulse for 5 minutes if you think your batter is still not even (the way to tell is if you see date pieces or banana pieces that aren’t fully mashed).
4. Take all of the batter out of the blender and place it back into the mixing bowl. Place the bowl into the refrigerator for about 10 – 15 minutes to harden a little. Be warned that your hands will get very dirty because the batter is sticky – it’s all peanut butter yum!
5. While your batter is in the fridge, line a serving plate or platter with parchment paper.
6. Remove the batter and use your hands or scooper/spoon to make 18 evenly-sized balls. Place them on the parchment paper. You can press down on the balls with the back of a spoon if you want them to be more cookie-shaped.
7. Place the parchment paper into the fridge and eat whenever you want! The cookies will stay fresh in the fridge for about 4 – 5 days. You can enclose them in an airtight container too to store but make sure you line the bottom of the container with parchment paper or your cookie will stick to the bottom of the container.
For lunch today, I made an avocado salad with sprouted moth beans. Everything I used was raw except the moth beans, which I cooked. However, if you’re on a raw vegan diet, you can easily use raw sprouted moth beans in this recipe and have it taste just as good with more crunchiness! What I love about this salad is that it is packed with antioxidants and fiber, and I also threw in some lemon juice and turmeric powder for an anti-inflammatory effect. The salad was a great to-go lunch for work today, and I have to say that the avocado made it perfectly yummy in my tummy for sure. 🙂
Yields 1 Serving main dish
Serving Size: 1 salad bowl
1/2 cup cooked sprouted moth beans (you can use raw sprouted moth beans as well)
2 cups raw spinach, chopped
1 cucumber, diced w/ skin
8 cherry or grape tomatoes, sliced
1/4 avocado, diced
1 tsp turmeric powder
1 lemon wedge juice or 1 tsp lemon juice
Salt as per needed (optional)
1. Wash and cut all the vegetables carefully. On the side, cook the sprouted moth beans if you aren’t looking for a completely raw salad. To learn how to sprout moth beans, click here.
2. Sprinkle the moth beans with turmeric powder and drizzle all of the salad toppings with your lemon juice. You can add a little salt if your tastebuds need it.
3. Once all the ingredients are ready, layer the salad by placing the sprouted moth beans first, then the spinach, followed by the tomatoes and cucumbers, and finally the avocado. Shake/mix up the salad as you wish to mix all of the ingredients together and enjoy!