Zucchini Noodles with Roasted Veggies, Spring Greens and Jade Rice

Ahh mid week and battling procrastination as I'm currently dreaming of these tasty bowls my friend and health coach, Gennett Kaplan and I enjoyed last week. There’s nothing like making a homemade meal enjoyed with great company! 😌

One of our favorite things about the changing seasons is, naturally, all the new food we get to sink our teeth into. And as it gets to be more and more lighter outside, the demand on our tummies for light and fresh dishes is only growing stronger. So today I’m sharing with you a fabulous and healthy recipe, Zucchini Noodles with Roasted Veggies, Spring Greens and Jade Rice. Nutritious food that also leaves us full and satisfied? We can spoon up to that any day.

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Zucchini Noodles with Roasted Veggies, Spring Greens and Jade Rice

Recipe Makes 4 Servings

Gluten-Free, Plant Based, Vegan

What You’ll Need

Rice

1 ½ cups of water

1 cup jade rice 

a pinch of sea salt

Roasted Veggies

1 medium Sweet Potato, washed, pealed and cubed

1 cup mushrooms, sliced

1 cup pearl onions

1/2 tbsp smoked paprika

1 tbsp dried oregano

1/2 tbsp cumin

1/2 tbsp sea salt

1 tbsp olive oil

Salad

4 cups mixed greens (spinach, baby kale, arugula, baby chard, parsley)

1/2 tbsp olive oil

1/2 tbsp apple cider vinegar

1 tbsp hemp seeds

1 radish, thinly sliced

a pinch of sea salt

1 avocado, sliced

Zoodles

1 zucchini, spiralized

1/4 tbsp olive oil

1/4 tbsp apple cider vinegar

1 tbsp hemp seeds

a pinch of sea salt


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What You’ll Need To Know

Rice: Combine 1 ½ cups of water, 1 cup rice and a pinch of salt. Bring to a boil over high heat. Cover, reduce heat and simmer for 20 minutes.

Roasted Veggies: Pre-heat oven to 400F. In a medium mixing bowl, add washed, peeled and cubed sweet potatoes, sliced onions, pearl onions, smoked paprika, dried oregano, cumin, sea salt, olive oil and mix together, coating the vegetables evenly. Transfer to a baking sheet and bake for 30 minutes.

Salad: In a medium mixing bowl, combine greens, olive oil, hemp seeds, sea salt, apple cider vinegar, and radish. Plate salad evenly amongst four plates.

Zoodles: In a the mixing used for the salad toss together spiralized zucchini, olive oil. apple cider vinegar, hemp seeds and a pinch of sea salt and add to plate.

Once veggies are roasted and the jade rice is ready, arrange on each plate. Top each plate with 1/4 sliced avocado. Serve and enjoy!

The Best Vegan Plant Based Mac n' Cheese

This has got to be the best Vegan/Plant-Based Mac n' Cheese.

I’m always trying to re-create a dairy-free mac n' cheese and I feel like I finally nailed down a solid good recipe. I'm particularly excited to use basil and Oregon White Spring Truffles from my Portland Farmer's Market haul today. Fun Fact: I'm obsessed with truffles. And, not the chocolate kind. One of my dreams is to go truffle hunting in Alba, Italy.

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What You'll Need

1 cup nutritional yeast
1/2 cup oat milk
1 tsp cumin
1 tsp yellow mustard seed powder
1/4 tsp cayenne pepper
Juice of 1/2 lemon
1/4 tsp Pink Himalayan salt
1/4 tsp pepper
1/2 tsp basil, finely chopped
1 tbsp olive oil
2 cups quinoa elbow noodles (I used this band)

Optional: Oregon White Spring Truffles Shavings or White Truffle Sea Salt for a mind-blowing boost of flavor and depth. 🤯

What You'll Need To Know

Cook quinoa noodles as directed.

While the water is boiling the noodles are cooking, add to a high-speed blender all ingredients, except basil and blend for 30-60 seconds.

After the noodles have cooked, drain and pour "cheese" all over and mixed together.

Serve and enjoy!


 Pepita Avocado-Lime Sauce

It was several years ago when I found myself first enjoying a fully raw, plant-based meal at Café Gratitude in San Francisco, a plant-based restaurant specializing in gourmet cuisines that later closed in 2011. You can still find CG all over Southern California or in your home through their cookbook, I Am Grateful: Recipes and Lifestyle of Cafe Gratitude.

I remember taking the first bite of a Sundried Tomato Pizza with an olive tapenade and cashew cream sauce. I was blown away at the flavors and how satisfying this all plant-based meal was. And, so began my love affair with this soul-satisfying lifestyle. Yes, of course, I had eaten vegetables in my life – but not like this. This was on another level. The warmth of a bite of flavor-packed forkfuls, layered with a comforting richness, did it for me. This Pepita Avocado-Lime Sauce salad dressing sauce is incredible and takes me back to that first experience.

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Pepita Avocado-Lime Sauce

(Gluten-Free, Vegan, Paleo, Keto)

What You'll Need

1/2 medium avocado
2 cloves of garlic
2 1/2 tbsp apple cider vinegar
1/2 cup olive oil*
1/4 cup pepitas pumpkin seeds (I used this brand)
1 tsp cumin
1 lime, peeled and diced
1/2 cup chopped fresh cilantro
3/4 cup water
1 tsp White Truffled Sea Salt (I used this brand)**

What You'll Need To Know

Place all ingredients into a food processor or high-speed blender, and pulse until smooth (about 30-45 seconds).

This dressing will be thick and can be used as a dip. Add more water for a runnier consistency (another 1/4 cup).

Keep in an airtight container for at least a week, but 3 to 4 days is best.

* I recommend using California olive oil for it's bright and green with a rich, buttery mouthfeel.

** Optional. You can also use plan sea salt. 

Raw Neapolitan Cheesecake

Happy Valentine’s Day, friends! I'll be honest, I don’t buy into the Valentine’s Day hype. Today is really just another excuse to eat copious amounts of chocolate, candy hearts and sweet pink treats like this Raw Neapolitan Cheesecake from my friend Leah Boston, aka @fitgirltreats!  

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Raw Neapolitan Cheesecake

(Gluten-free, Plant-Based, Paleo, Vegan)

What You'll Need

 1/2 cups Purely Elizabeth blueberry hemp granola
1/4 cups raw cacao, 1/4C maple syrup, 1tbsp cashew milk.
1 1/2 cups soaked cashews
1/2 cups natural coconut yogurt
1/4 cups lemon juice
2 tbsp coconut cream
1/3 cups maple syrup, 1 tbsp vanilla powder
1/2 tsp cinnamon
1/4 tsp salt
3/4 cups filtered water. 
1 tsp pitaya powder (dragon fruit)
2 tbsp rose petals

What You'll Need To Know

Crust: 
1 1/2 cups blueberry hemp granola, 1/4 cups raw cacao, 1/4 cups maple syrup, 1tbsp cashew milk. Blend until a sticky dough forms. 

If batter is too dry add a little more syrup. Press tbsp size amounts of crust into a lined cupcake sheet. You’ll get about 9c and set aside.

Filling: 
1 1/2 cups soaked cashews, 1/2 cups natural coconut yogurt, 1/4 cups lemon juice, 2 tbsp coconut cream, 1/3 cups maple syrup, 1tbsp vanilla powder, 1/2 tsp cinnamon, 1/4 tsp salt, 3/4 cups filtered water. Blend for at least ten minutes until batter is super smooth. 

Pour half of your batter into a bowl and set aside. 

Add 1 tsp pitaya powder (dragon fruit), 2tbsp rose petals and blend again until well combined. 

Fill the cupcake holders halfway with your vanilla filling and the top off with pink filling. About 1/8 cups of each color. Allow setting in freezer for at least 2 hours before serving and enjoy.


Valerie Fidan

Valerie is a San Francisco native who gave up the comforts of home to travel the world continuously. Now based in Portland, OR, Valerie is a Social Media Marketing Consultant, helping solo entrepreneurs and small business owners DIY their social media by teaching them the in’s and out’s of SMM. She enjoys health hacking recipes, a good cocktail, yoga, hikes, live shows, puns & dad jokes.

Sea Veggies Gratitude Bowl (Whole30, Gluten-Free, Paleo)

Sea Veggies Gratitude Bowl (Whole30, Vegan, Gluten-Free)

Sea Veggies Gratitude Bowl filled with mushrooms, baked sweet potatoes, avocado, and smoked salmon makes for a perfect meal. 

When it comes to my favorite meals, they tend to be simplistic and nourishing. Food doesn’t need to be over the top or pretentious. Simple, honest food is where it’s at. Our health is the most precious thing we own. Without it, we cannot enjoy life, our family or friends.

This Sea Veggies Gratitude Bowl is perfect for Winter and makes a great nourishing meal as it gives your body a break from grains and you can make the elements in advance and fill your bowl for a quick grab-n-go lunch or dinner.

You can use different vegetables, too. Salmon is packed with protein so you have a complete, balanced meal. These bowls are best eaten at room temperature but if you’re in a hurry, it’s fine to tuck in while the roasted sweet potatoes are still hot.

Sea Veggies Gratitude Bowl (Whole30, Vegan, Gluten-Free)

Sea Veggies Gratitude Bowl

(Whole30, Vegan, Gluten-Free)


Recipe makes 4


WHAT YOU'LL NEED

1 package wakame seaweed

1 avocado

12 oz Smoked salmon

Sesame seeds
 
Mushrooms
1 lb mushrooms, sliced in half
3 tablespoons coconut aminos
1/8 cup nutritional yeast
1 tbsp chili powder
1 tbsp smoked paprika
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp salt
½ teaspoons black pepper

Sweet Potatoes
1 185g sweet potato, washed and cubed
1 tbsp smoked paprika
1/2 tbsp dried rosemary
1/2 tbsp dried oregano
1/2 tbsp dried basil
1/2 tbsp coconut oil
sea salt, to taste

WHAT YOU'LL NEEDTO KNOW

Mushrooms:

In a mixing, whisk together all ingredients except the mushrooms.

Add the mushrooms and coat.

Place in a dehydrator and dehydrate for 3 hours at 115F.

Sweet Potatoes:

Pre heat oven to 350F.

Coat sweet potatoes with coconut oil and spices.

Bake for 30-35 min

Once mushrooms and sweet potatoes are ready, plate wakame seaweed, sweet potatoes, mushrooms, 1/4 avocado with sesame seeds and 3 oz smoked salmon.