Recipes Archives - Page 8 of 13 - Sole to Soul Coaching

May 28, 2020

MEXICAN CHOCOLATE SAUCE

INGREDIENTS: 3/4 cup almond milk 1/4 cup of dried dates, chopped 1 teaspoon vanilla extract 1 teaspoon cinnamon PREPARATION; In a small pot, combine  almond milk, dates, vanilla, cinnamon, and chipotle powder. Bring to a boil, and then promptly reduce heat to a simmer for 2 minutes. Transfer to blender and blend with cocoa powder

May 28, 2020

MEXICAN CHOCOLATE WITH PINEAPPLE

Mexican Chocolate Sauce with Pineapple INGREDIENTS: 3/4 cup almond milk 1/4 cup of dried dates, chopped 1 teaspoon vanilla extract 1 teaspoon cinnamon 1/4 chipotle powder 1/2 cup cocoa powder (dark, unsweetened) 1 fresh pineapple, peeled and cut into chunks or spears for dipping PREPARATION: In a small pot, combine  almond milk, dates, vanilla, cinnamon,

May 28, 2020

Miso Power Dressing

MISO POWER DRESSING INGREDIENTS: 1/3 hemp seeds 1 tablespoon white miso paste 2 tablespoons of olive oil 1/2-1 lemon 1/4-1/2 cup of water PREPARATION: Put all ingredients in a high speed blender and blend. Use less water and add if too thick. Adapted from: Purple Carrott.

May 28, 2020

Sprouting Broccoli Salad

Sprouting Broccoli Salad INGREDIENTS: 3/4 cup farro 6 -8 Brussels Sprouts 2-4 mini sweet peppers 2 oz Castelvetrano olives 2 garlic gloves 1 lemon 1 cup broccoli florets  FOR THE DRESSING: 1/3 hemp seeds 1 tablespoon white miso paste 1/4 cup sunflower seeds 1/2-1 lemon PREPARATION: Add faro and a pinch of salt to a

May 28, 2020

Stuffed Portabella Mushrooms

Stuffed Portobello Mushrooms INGREDIENTS: 4-5 portabella mushrooms (less if 1-2 servings) 4-5 medium Yukon Gold Potatoes, peeled and chopped (sweet potatoes is an option) 1 medium onion, diced 2 medium red tomatoes or bell peppers, sliced 2 cups of baby spinach (any green you like) chopped 1/2 cup nutritional yeast 1 jalapeño pepper, deseeded finely

May 28, 2020

Wild Rice Stuffing with Apples

Wild Rice Stuffing with Apples: INGREDIENTS: 1 cup of finely chopped onion 1 cup of finely chopped celery 1 cup of finely chopped carrots 6 gloves of garlic, minced 1 cup of Italian parsley 1 teaspoon of mixed seasoning blend (poultry blend — chichis actually vegan) 4 cups of wild rice 2 cups of grated

May 27, 2020

Minty Mocktail Mojito

Minty Mocktail Mojito INGREDIENTS: 6 raspberries + 2 for garnish (preferably frozen) 4 fresh mint leaves plus mint sprig for garnish 1/2-1 cup fresh grapefruit juiced and chilled Grapefruit,bitters to taste  (organic, unsweetened – available online), optional 2-4 ounces sparkling mineral water, chilled Ice PREPARATION: Combine berries and mint in a wine goblet and muddle

May 25, 2020

Thai Coconut Tofu Soup

THAI COCONUT TOFU SOUP INGREDIENTS: 3 lemongrass stalks 1 16 oz can coconut milk 1 tablespoon red chili paste 1 1/2 cups mushrooms, chopped 1/2 small lime juice 1 package organic, non GMO tofu  (or 3 boneless chicken breasts) 8 cups of vegetable broth 1-2 inch ginger, chopped 1 red pepper, sliced 1/2 shallot, sliced

May 25, 2020

BEAUTY AND ENERGY BOOSTING SMOOTHIE

BEAUTY AND ENERGY BOOSTING SMOOTHIE INGREDIENTS: 1/2 cup of water 1/2 cup of coconut water 1 frozen banana 1 cup of mixed berries (raspberries — frozen or fresh) 1/2 pitted date (to cut the taste of the spiraling) 1/2 peeled cucumber (peel tastes bitter blended in a smoothie) 1/2 -1 cup of spinach 1/4 cup

May 25, 2020

STIR FRY VEGGIE WRAPS

INGREDIENTS: 1 head of romaine lettuce 2 cups of baby spinach 2 cups of kale 2 cups of mushrooms, chopped 1 cup of broccoli florets 1/4 yellow onion finely diced 2 medium zucchinis, chopped 2 cups of brown rice 1 tablespoon of olive oil (or water in a non-stick pan) 3 tablespoons of gluten free