Uncategorized Archives - Page 2 of 3 - Sole to Soul Coaching

May 18, 2020

Sweet Potato and Zucchini Stew

Sweet Potato and Zucchini Stew INGREDIENTS: 1 chopped onion 2 1/2 cups diced sweet potato 3 garlic glove, minced 2 1/2 cups roughly chopped zucchini 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon turmeric 1 teaspoon paprika 1/2 teaspoon red pepper flakes 1 cup diced tomato 2 Tablespoons tomato past (without additives) 1

May 14, 2020

SPLIT PEA VEGETABLE SOUP

INGREDIENTS: 2 Cups of split peas 1 large onion, chopped 3 ribs of celery, chopped 2 cups of fingerling potatoes 2 gloves of garlic, crushed or minced 2 tablespoons parsley 2 bay leaves 1 teaspoon mustard powder 1/2 teaspoon smoked paprika Freshly ground white pepper 1 large tomato, cut into 1/2 cubes 1/2 cup coarsely

May 09, 2020

BLOATED REDUCING TEA

INGREDIENTS: 2 decaffeinated organic green tea bags 2 organic mint tea bags 2 teaspoons freshly grated ginger 1/4/ teaspoon of cinnamon 2 slices organic lemon 2 teaspoons raw organic honey 16 ounces of boiled water PREPARATON: Put grated ginger, sliced lemon, cinnamon, and honey in a saucepan or teapot and muddle until flavors are infused. 

May 05, 2020

Plant Based-No Oil Pesto with Tortilla Chips

INGREDIENTS 1/2 cup-1 cup pine nuts or cashew (or combine) 1/4-1/1  teaspoon  Liquid Aminos 1 cup fresh basil (or more) 1/2 cup tofu OR 1/2-1 avocado 1-2 garlic gloves 1/4 cup Nutritional Yeast 1/4 teaspoon sea salt 4-6 whole wheat or corn tortillas PREPARATION: Preheat the oven to 350 Grind the pine nuts and/or cashews

May 04, 2020

APPLE CINNAMON STUFFED DATES

INGREDIENTS; 1 apple 1/2 teaspoon cinnamon 6 medjool dates PREPARATION: Cut the apple into thin wedges  removing the core and seeds. Lay the slices flat on a plate or platter and sprinkle with cinnamon. Make an incision on one side of the date and remove the pit.  Open the date and place a cinnamon apple

May 03, 2020

PLANT BASED LASAGNA

INGREDIENTS: Lasagna noodles of your choice (whole wheat, buckwheat, quinoa, edamame, spelt, etc. For the Cashew Cream: 1/45 cups of soaked cashews 1/3 cup of nutritional yeast 1/4 cup and 1 tablespoon of lemon juice 1 teaspoon  garlic powder 1 teaspoon of salt OPTION:  mushrooms, spinach, onion… For the Tomato Sauce: 1 large can of

May 03, 2020

Smokey Roasted Chickpeas

INGREDIENTS: 1 15 oz can of salt free chickpeas  (BPA free lining), 1 tablespoon Date Sugar  1 tablespoon nutritional yeast  2 teaspoons white misto paste 1 1/2 teaspoon smoked paprika 1/4 teaspoon onion powder 1/2 teaspoon Savory Spice Blend DATE SUGAR: 1 cup of pitted dates 1 cup of boiling water 1 -2 teaspoon lemon

May 02, 2020

FRENCH TOAST WITH BERRY DRIZZLE

INGREDIENTS: Berry Drizzle: 1 cup of fresh or frozen berries of choice 1-2 tablespoons Date Sugar French Toast: 1 1/4 cups Almond Milk 2 Tablespoons ground flax seeds blended with 1/4 cup warm water 1 tablespoon date sugar 1 – 1 1/2 inch vanilla pod or 1/3 teaspoon vanilla 1 1/4 inch piece of fresh

May 01, 2020

Wild Blueberry Mini Muffins

INGREDIENTS 1/4 cup white chia seeds 1 cup mashed bananas 1/2 cup gluten-free oat flour 1/2 teaspoon baking soda 1/4 teaspoon sea salt 1/4 cup maple syrup 1 tablespoon maple syrup 1 TBS lemon juice 1/2 cup frozen wild blueberries PREPARATION: Preheat oven to 375 Place white chia seeds in the blender alone and blend

April 30, 2020

Chickpea “Egg” Salad Sandwhiches

INGREDIENTS 1 15 oz can chickpeas drained and rinsed or 11/2 cups cooked chickpeas 1/4 cup vegan mayo + extra for spreading on toast 2 teaspoons of kala namak (Indian Black Salt) or any salt 1/2 teaspoon ground turmeric and freshly ground pepper 1 medium carrot peeled and very finely chopped 1 rib celery, finely