Recipes

Hi friend, Here's a list of three new recipes I've been eating lately.  If you'd like to view a tutorial on how to cook all three dishes, you can do so here: VIDEO TUTORIAL BLACK LENTIL AND ROASTED VEG BOWL Ingredients: For the bowl: 3/4 cup dry black lentils, rinsed 1 1/2 cups water 1 small zucchini, chopped 1 small red bell pepper, chopped 1 cup cauliflower florets 2 tsp macadamia nut oil 1 packed cup baby spinach or massaged kale 50 grams of shiitake mushrooms   For the dressing: 3/4 cup cooked chickpeas 1 tbsp olive oil 1 tbsp lemon juice 1 tbsp nutritional yeast 4 tbsp water (more to thin) 1 small garlic clove Optional: a few fresh herbs like parsley or chives for color.    Instructions: Cook the black lentils In a small pot, combine lentils and water. Bring to a boil, then reduce to a simmer.  Cook for 20 minutes until tender.  Drain any excess water and let cool slightly.  Roast the vegetables Preheat oven to 400 ° F Toss chopped zucchini, bell pepper, and cauliflower with 1 tsp macadamia nut oil. Roast for 20-25 minutes, flipping halfway, until tender and slightly golden.  Sautee mushrooms Sautee the chopped mushrooms in a stainless steel frying pan for 3-5 minutes on medium heat with 1 tsp macadamia nut oil.  Remove from heat once done.  Make the dressing  In a blender or food processor, combine chickpeas, lemon juice, garlic, nutritional yeast, olive oil, and water.  Blend until smooth and creamy. Add more water as needed for pourable texture.  Taste and adjust lemon or garlic as desired.  Assemble the bowls In each bowl, layer:  Half the lentils Half the roasted vegetables A handful of greens Drizzle generously with dressing.    BLUEPRINT MEAL PREP GREEN SMOOTHIE Ingredients: 1/2 cup pomegranate seeds 3 pitted dark cherries 1 stalk celery, chopped 1 banana 1 handful katle 1 handful spinach 1 tbsp hemp seeds 1 tsp wheatgrass powder juice of 1/2 lemon 1 tsp chia seeds 1/4 cup macadamia nuts 1 cup macadamia milk 1/4 tsp unsweetened vanilla extract   Instructions: Add all ingredients to a high-speed blender.  Blend until smooth and creamy.  Adjust liquid or add ice for desired consistency.  Serve chilled.    SWEET POTATO CURRY WITH QUINOA Ingredients: 1 1/2 medium sweet potato 1/2 cup cauliflower florets 1/2 cup green beans 1/2 cup chopped broccoli florets 1/2 cup carrots 1/4 cup peas 1 tsp fresh ginger, grated 1 tsp of turmeric powder 1/2 tsp of black pepper 1 tsp fresh lime juice 1 cup fresh cilantro, chopped 1/2 cup macadamia nut milk 1 tsp avocado oil 1 clove garlic, minced 1/4 small onion, diced 1/2 cup cooked quinoa (about 1/4 cup dry) water or broth as needed small pinch black sesame seeds (optional)   Instructions: Cook quinoa Cook the quinoa over medium heat according the package instructions Make the curry Add garlic, ginger, onion, and avocado oil, along with turmeric, black pepper, sweet potato, carrots, broccoli and cauliflower to a sauce pan. Pour in just enough water to cover.  Simmer for 25 minutes until vegetables are tender.  Stir in green beans, peas, and macadamia nut milk. Bring back to a boil, then reduce heat and simmer for 5 more minutes.  Add lime juice and chopped cilantro. Season to taste.  Serve  Serve the curry over cooked quinoa. Garnish with black sesame seeds, if using.  Want more recipes? See all recipes

Ingredients: 1 Japanese Sweet Potato 1⁄2 Head Of Asparagus 5–6 Leaves Kale 1 Red Pepper 2 Carrots 1⁄4 Cup Walnuts Handful Of Cilantro 1⁄2 Tsp Blueprint Extra Virgin Olive Oil Handful Of Green Onions Lemon Handful Of Chopped Dill 1⁄2 Cup White Beans 1 Tbsp Apple Cider Vinegar 1⁄2 Tsp Cumin Seeds   Instructions: Poke a few holes in the sweet potato and slightly cover with Blueprint Extra Virgin Olive Oil. Roast the Japanese sweet potato for 45 minutes to 1 hour at 400°F. Once roasted, pull out of the oven, cut in half, and top with green onions and cilantro. Roast the red pepper in the oven for 25–30 mins at 400°F. Thinly slice the pepper after roasting. Trim off the woody ends of the asparagus and boil in 1–inch water in a large skillet for 2–5 minutes. Rinse and drain the white beans. Top beans with juice of 1 lemon and a handful of chopped dill. Shred the carrots and massage with apple cider vinegar and cumin seeds. Chop the kale, add a splash of Extra Virgin Olive Oil, and massage kale with your hands until kale softens. Assemble the bowl with the sweet potato, asparagus, red pepper, bean salad, kale, and shredded carrots. Top with toasted walnuts and a squeeze of lemon juice. Want more recipes? See all recipes      

Hi Friend, Here is a Thanksgiving meal guide that will: + slow your speed of aging + increase your energy + improve your sleep + leave you feeling proud of yourself 🍞Cauliflower Lentil Loaf 🍄Mushroom Walnut Stuffed Acorn Squash 🌿Herb Seasoned Cauliflower ‘Turkey’ With Sweet Potato And Blanched Green Beans 🍊Fennel, Radicchio, And Citrus Salad Mushroom and Walnut Stuffed Acorn Squash For the Squash: - 2 medium acorn squash, halved and seeds removed - 1 tablespoon olive oil For the Filling: -1 tablespoon extra virgin olive oil -16 oz crimini mushrooms -4 tbs chopped walnuts -4 tbs unsweetened dried cranberries -1 tbs honey -1/2 tbs of cinnamon Instructions 1. Roast the Squash: - Preheat the oven to 425F (204°C). - Place the acorn squash halves on a baking tray. Add 1 tablespoon of olive oil each half, and sprinkle with salt and pepper to taste. - Roast in the oven for approximately 45 minutes to 1 hour, or until the squash is caramelized and fork-tender. 2. Prepare the Mushroom mix: - While the squash is roasting, heat a stainless steel pan on medium high heat. - Add the olive oil and chopped mushrooms. - Sauté until the mushrooms are softened and the extra liquid from mushrooms has evaporated. - Remove from heat and add mushrooms to a mixing bowl. - Add the walnuts, honey, cranberries and cinnamon to the mushrooms. - Give everything a mix and set aside. 3. Assemble the Dish: - Remove the roasted squash from the oven. Fill each half with the mushroom mix. - Drizzle balsamic glaze or honey over the stuffed squash before serving. Herb-Seasoned Cauliflower "Turkey" with Sweet Potato Mash and Blanched Green Beans For the Herb-Seasoned Cauliflower "Turkey": - 1 large head of cauliflower (about 900 grams) - 30 ml extra virgin olive oil - 10 g garlic powder - 10 g onion powder - 10 g smoked paprika - 5 g dried thyme - 5 g dried rosemary - 15 g nutritional yeast - 100 ml vegetable broth (for basting) For the Sweet Potato Mash: - 800 grams sweet potatoes - 30-60 ml almond milk (or any plant-based milk) - 5 g garlic powder - 5 g ground cinnamon For the Blanched Green Beans: - 400 grams green beans, trimmed - Ice water (for blanching) Instructions: 1. Prepare the Cauliflower "Turkey": - Preheat your oven to 425F - Remove the leaves and stem from the cauliflower; slice in thick slices. - In a small bowl, mix the olive oil, garlic powder, onion powder, smoked paprika, thyme, rosemary, black pepper, salt, and nutritional yeast. - Brush the marinade all over the cauliflower and place it in a baking dish. - Roast for 30 minutes, baste with vegetable broth, and roast uncovered for another 20 minutes. 2. Prepare the Sweet Potato Mash: - While the cauliflower is roasting, peel and cut the sweet potatoes into chunks. - Boil in a large pot of salted water for 15-20 minutes until fork-tender. - Drain and return to the pot. Add almond milk, garlic powder, and cinnamon. Mash until smooth and creamy. 3. Blanch the Green Beans: - Bring the pot of water to a boil. - Add the trimmed green beans and boil for 3-4 minutes until tender-crisp. - Drain and immediately transfer to a bowl of ice water to stop the cooking process. After a few minutes, drain again and set aside. 4. Serve: - Slice the roasted cauliflower and serve it alongside the sweet potato mash and blanched green beans. - Garnish the mash and green beans with fresh herbs if desired. Vegan Cauliflower Lentil Loaf Ingredients: - 200 grams cooked brown lentils (about 100 grams dry lentils) - 300 grams raw riced cauliflower - 150 grams chopped sweet onion - 8 oz of chopped mushrooms - 30 grams nutritional yeast - 5 grams minced garlic - 5 grams Dijon mustard - 2.5 grams smoked paprika - 2.5 grams cumin - 1.5 grams black pepper - 1.5 grams chipotle powder Glaze: - 80 ml unsweetened ketchup - 5 ml liquid smoke Instructions: 1. Preheat the Oven: Preheat your oven to 425F 2. Prep the Vegetables: - In a skillet over medium heat, sauté the chopped onion and mushrooms for about 5 minutes. 3. Rice the Cauliflower: - Pulse the cauliflower until it resembles rice. - Squeeze to remove excess moisture. 4. Cook the Lentils: - Cook the lentils according to package instructions and let them cool down. 5. Combine Ingredients: - Combine all ingredients in food processor and pulse until textured. 6. Prepare the Loaf Pan: - Line loaf pan and press mixture firmly. 7. Prepare the Glaze: - Mix ketchup and liquid smoke and spread over loaf. 8. Bake the Loaf: - Bake for 40-45 minutes until set and golden. 9. Cool and Serve: - Let cool 10 minutes, slice and serve warm. Fennel, Radicchio, and Citrus Salad - 2 small bulbs fennel - 1 small head radicchio - 140 grams arugula - 1 orange - 1 pink grapefruit For the Fennel Vinaigrette: - 2 tbs olive oil - 30 ml champagne vinegar - 30 ml fresh lemon juice - 5 grams honey Dijon mustard - 1 handful of fennel fronds Instructions: 1. Prepare the Fennel: - Trim stalks and slice thinly. - Reserve fronds. - Place in lemon water to prevent browning. 2. Prepare the Radicchio: - Remove core and slice thinly. 3. Prepare the Citrus: - Peel and segment the orange and grapefruit. 4. Assemble the Salad: - Arrange radicchio, fennel, and citrus on platter. 5. Make the Dressing: - Blend all dressing ingredients until smooth. 6. Dress the Salad: - Drizzle dressing, season, and garnish. I am grateful for existence. Wishing you a happy holiday. Enjoy, Bryan