Ingredients:

• 2 large oranges, peeled and segmented


• 1 ripe banana, peeled and sliced


• 1 cup coconut milk


• 1/2 cup plain vegan yogurt


• 1 tablespoon maple syrup or agave syrup


• 1 teaspoon vanilla extract


• 1/2 cup ice cubes

Instructions:

In a blender, combine the oranges, banana, coconut milk, vegan yogurt, maple syrup or agave syrup, and vanilla extract

Blend on high speed until smooth and creamy

Add the ice cubes and blend again until well combined

Taste and adjust sweetness if needed by adding more maple syrup or agave syrup

Pour into glasses and serve immediately

Enjoy the refreshing and creamy Orange Creamsicle Smoothie!

Ingredients:

• 1 cup quinoa


• 2 cups water


• 1 can 15 oz black beans, drained and rinsed


• 1 cup corn kernels fresh or frozen


• 1 red bell pepper, diced


• 1/2 red onion, finely chopped


• 1 cup cherry tomatoes, halved


• 1/4 cup fresh cilantro, chopped


• 1/4 cup fresh lime juice


• 2 tablespoons olive oil


• 1 teaspoon ground cumin


• 1 teaspoon chili powder


• Salt and pepper to taste


• Avocado slices for garnish optional

Instructions:

Run cold water over the quinoa several times to clean it

Put the quinoa and 2 cups of water in a medium-sized saucepan

Slowly raise the heat, cover, and let it cook for 15 to 20 minutes, or until the quinoa is done and the water is absorbed

Use a fork to mix the quinoa up, then set it aside to cool

Cook the quinoa and put it in a large bowl

Add the corn, red bell pepper, red onion, cherry tomatoes, and cilantro

Mix the ground cumin, chili powder, salt, and pepper with a whisk in a small bowl with fresh lime juice

Pour the dressing over the salad ingredients in the large bowl

Toss the salad to make sure that all of the ingredients are covered in the dressing

Add avocado slices as a garnish if you want

Serve right away or put in the fridge to use later

Ingredients:

• 1 cup dried lentils


• 4 cups vegetable broth


• 1 can 14 oz diced tomatoes


• 1 onion, chopped


• 3 carrots, sliced


• 3 celery stalks, chopped


• 3 cloves garlic, minced


• 2 tablespoons curry powder


• 1 teaspoon ground cumin


• 1 teaspoon ground turmeric


• 1/2 teaspoon paprika


• 1/4 teaspoon cayenne pepper


• Salt and pepper to taste


• 2 tablespoons olive oil


• Juice of 1 lemon


• Fresh cilantro for garnish

Instructions:

After rinsing with cold water, set the lentils aside

Warm up the olive oil in a big pot on medium heat

Add the chopped celery, carrots, and onion

Saut the veggies until they become tender

Add the cayenne pepper, curry powder, cumin, turmeric, paprika, and minced garlic

Cook until fragrant, one to two minutes

To the pot, add the lentils, diced tomatoes, and vegetable broth

Once the lentils are soft, bring to a boil, lower the heat, and simmer for 20 to 25 minutes

To taste, add salt and pepper for seasoning

Add the juice from one lemon

Top the hot curry lentil soup with a handful of fresh cilantro

Savor this colorful and nutritious curry lentil soup!

Ingredients:

• 4 chicken legs


• 1 tablespoon olive oil


• 1 teaspoon ground cumin


• 1 teaspoon ground coriander


• 1 teaspoon paprika


• Salt and pepper to taste


• 1/2 cup dried apricots, chopped


• 1/4 cup raisins


• 1/4 cup chicken broth


• 2 tablespoons honey


• 2 cloves garlic, minced


• 1 tablespoon fresh ginger, minced


• 1 tablespoon lemon juice

Instructions:

Warm the oven up to 190C 375F

Put cumin, coriander, paprika, salt, and pepper in a small bowl and mix them together

Cover the chicken legs with the spice mix

Put chicken legs in a baking dish and cover them with chopped apricots and raisins

Mix honey, garlic, ginger, and lemon juice with a whisk in a different bowl

Then, pour the mix over the fruit and chicken legs

Put foil over the baking dish and bake for 30 minutes

Take off the foil and baste the chicken with the sauce

Bake the chicken without the foil for another 15 to 20 minutes, or until it is golden brown and cooked all the way through

If you want, you can serve it hot and top it with fresh herbs

Ingredients:

• 1 can 15 oz white beans, drained and rinsed


• 1/4 cup tahini


• 2 tablespoons lemon juice


• 2 cloves garlic, minced


• 1/4 teaspoon ground cumin


• 1/4 teaspoon salt


• 1/4 cup marinated artichoke hearts, drained and chopped


• 2 tablespoons pine nuts, toasted


• 1 tablespoon extra virgin olive oil


• 2 tablespoons water adjust for desired consistency

Instructions:

In a food processor, combine white beans, tahini, lemon juice, garlic, cumin, and salt

Process until smooth and creamy

Add water gradually until desired consistency is reached

Transfer the hummus to a serving bowl

Top with chopped artichoke hearts, toasted pine nuts, and a drizzle of extra virgin olive oil

Serve with pita bread, crackers, or fresh vegetables for dipping

Ingredients:

• 1 cup quinoa, rinsed


• 2 cups kale, chopped


• 1 medium eggplant, diced


• 3 tablespoons olive oil


• Salt and pepper to taste


• 1 cup muhammara sauce

Instructions:

Cook quinoa according to package instructions

In a large skillet, heat 2 tablespoons of olive oil over medium heat

Add diced eggplant to the skillet and saut until golden brown and tender

In the last few minutes of cooking the eggplant, add chopped kale to the skillet and cook until wilted

Season with salt and pepper to taste

In serving bowls, layer cooked quinoa, sauted eggplant, and kale mixture

Drizzle muhammara sauce over the top

Finish with a drizzle of the remaining olive oil

Serve warm and enjoy!

Ingredients:

• 1 packet frozen unsweetened acai puree


• 1/2 cup frozen blueberries


• 1 ripe banana, frozen


• 1/2 cup almond milk


• 1/4 cup granola


• 2 tbsp shredded coconut


• 2 tbsp sliced almonds


• 1 tbsp chia seeds

Instructions:

In a blender, combine the frozen acai puree, frozen blueberries, frozen banana, and almond milk

Blend until smooth

Pour the smoothie mixture into a bowl

Top with granola, shredded coconut, sliced almonds, and chia seeds