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. 

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