One of my favorite foods is Love Veggies from Magnolia Cafe in Austin, TX. They published the recipe in the Austin American Statesman one year and I love to make it whenever I can ..
- Prep Time: 60 minutes
- Cooking Time: 10 minutes
- Serves: 4 Ingredients:
Wash and stem spinach and set aside to dry on paper towels. Melt butter in wok or large skillet over medium heat. Add garlic, Serrano pepper, broccoli, mushrooms, yellow squash, zucchini, bell pepper, and onion and sauté for 7-10 minutes or until tender. In large skillet cover with alternate layers of vegetables and spinach. Top with cheese and steam over low heat 3-5 minutes or until spinach is wilted and cheese melts. Pair Love Veggies with brown rice and serve dish with garlic bread or tortillas.
Homemade Sports Drink
Mix together, chill and serve
No Bake Energy Bites
- 1 cup (dry) oatmeal (I used old-fashioned oats)
- 2/3 cup toasted coconut flakes + ¼ cup coconut flakes set aside
- 1/2 cup peanut butter
- 1/2 cup ground flaxseed or wheat germ
- 1/2 cup chocolate chips (optional)
- 1/3 cup honey
- 1 tsp. vanilla
Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Roll balls into remaining coconut. Store in an airtight container and keep refrigerated for up to 1 week. Yield: Makes about 20-25 balls
Key West Grilled Chicken
- 3 tablespoons soy sauce
- 2 Tbs. honey
- 1 tablespoon vegetable oil
- Juice of 3 Limes
- 1 teaspoon minced garlic
- 4 skinless, boneless chicken breast
In a small bowl combine soy sauce, honey, vegetable oil, lime juice, and garlic.Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes. If you prefer kebabs, cut the chicken into large chunks, skewer onto bamboo sticks that have been soaked in water for 5 minutes, adding red onion, zucchini and mushrooms to your kebabs makes a great meal. Grill and enjoy!
- 1 lb 93% lean beef or ground turkey
- 3 cloves garlic
- 1/2 onion
- 1 tsp olive oil
- salt and pepper
- 28 oz can crushed tomatoes
- 2 tbsp chopped fresh basil
- 3 medium zucchini, sliced 1/8″ thick
- 15 oz part-skim ricotta
- 16 oz mozzarella cheese, shredded
- 1/4 cup Parmigiano Reggiano
- 1 large egg
In a medium saucepan, brown meat and season with salt drain and set aside. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40 minutes, covered. Do not add extra water, the sauce should be thick.
Meanwhile, slice zucchini into 1/8″ thick slices, lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.
Preheat oven to 350°.In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.In a 9×12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, top with the mozzarella cheese and repeat the process until all your ingredients are used. Top with sauce and mozzarella and cover with foil.
Bake 45 minutes covered at 375°, uncover 15 minutes. Let stand about 5 – 10 minutes before serving.
Raw Almond Joy Bars
- 3/4 cup raw almond butter
- 1/4 cup coconut oil, softened
- 1/3 cup cacao powder
- 1/3 cup raw coconut sugar
- 1/4 teaspoon vanilla bean paste
- pinch Himalayan salt
1) Whisk all ingredients together and pour into oiled 8 x 8-inch glass pan. Set in refrigerator aside making topping. The bottom layer should be set up (but not completely hard) before adding the next layer.
- 2 cups of dried, unsweetened, raw coconut
- 2/3 cup coconut butter, softened
- 3 tablespoons raw agave nectar (or liquid sweetener of choice)
- 1-2 teaspoons organic almond flavoring (not raw)
Place coconut in medium bowl.
2) Whisk coconut butter (not the same as coconut oil), agave and almond flavor. Pour over coconut and mix well.
3) Pat over first layer, top with chopped almonds and ganache. (see below)
4) Refrigerate to set.
1/3 cup almonds, coarsely chopped
- 1/2 cup cacao powder
- 1/2 cup agave
- 1/4 cup coconut oil, melted
Whisk all ingredients together.
The “OMG I Can’t Believe It’s A Raw Brownie” Recipe
Careful because when you eat this brownie, you may not want to eat another cooked brownie again. It’s that good. The buttery-nuttiness of the walnuts combined with the sweet dates in the base is only complemented with the rich chocolatey icing. It’s simply one of the most delicious and healthiest brownies you will ever taste.
Ingredients (Makes 12)
- 1 cup Walnuts
- 1 cup Medjool dates, pitted
- 1/3 cup Raw Cocoa Powder
- 1 Avocado
- 3 Tbsp Raw Honey
- 1 Tbsp Maple Syrup (skip if you want 100% raw)*
- 3 Tbsp Cocoa Powder
- 2 tsp Vanilla Extract
- dash sea salt
- dash cinnamon
1) Combine walnuts, dates, and the 1/3 cup of cocoa powder in a food processor (or high-end blender) and pulse mixture until it looks like potting soil. Pat this into an 20cm x 20cm (8inch x 8inch) pan.
2) With a food processor (or high-end blender) blend the avocado, honey, maple syrup, second lot of cocoa, vanilla, salt, and cinnamon until smooth.
3) Spread the icing over the brownie base, then put in the freezer for about an hour to set. No matter how long the brownies stay in the freezer, they never become rock-hard mostly because they won’t last that long. Enjoy.
RAW VEGAN CHOCOLATE CARAMEL PECAN CAKE
For the cake
- 1 cup pecans
- 1 cup dates
- 1 teaspoon vanilla extract
- 2 tablespoons cacao powder
For the caramel
- 3/4 cup dates
- 1 teaspoon vanilla extract
- Cinnamon and nutmeg, to taste (I used about 1/2 teaspoon of each)
- 2 tablespoons melted coconut oil
- Water, as needed (I used about 1 cup altogether)
For the topping
- Handful pecans
- To make the cake: put the pecans in your food processor and process until they become small crumbs. Add the rest of the ingredients and process until it all begins to stick together. Press into a small spring form pan (mine was about 6 inches), leaving the sides slightly higher than the center so you can later pour in the caramel. Leave in the fridge for a few hours or overnight.
- To make the caramel: blend all the ingredients until smooth, adding water as needed to get a caramel consistency. Pour into the center of your cake and spread to the sides so it drizzles down and looks sexy. Oh, baby. Top off with pecans or other nuts if you wish. Enjoy with spiced nut milk!
Recipe by: Emily von Euw
Baked Fried Chicken
I am pretty sure someone has discovered the KFC secret recipe! It is DEAD ON! It is also baked…not fried and there isn’t any skin! So you get to enjoy the taste of the seasoning, instead of pulling it off because of the slimy skin!
Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.
Mix in a Gallon Size Ziploc or Large Bowl:
- 1/2 tsp. Salt
- 1 T Season All
- 3/4 tsp Pepper
- 1 c. Flour
- 2 tsp. Paprika
Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9×13 pan. Melt butter in pre-heated oven.
Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.
Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.
Place each piece of chicken in the pan.
Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.
Creamy Lemon & Asparagus Pasta (Vegan)
- 2 teaspoons coconut oil, divided
- 3 cloves garlic, minced
- 1 pound cauliflower florets
- 1 cup water
- 1/3 cup almond milk (or more water)
- 3 tablespoons fresh lemon juice
- 1 1/2 teaspoons sea salt
- Freshly ground black pepper
- 1/2 yellow onion, chopped
- 1 bunch asparagus, woody ends removed and cut into 1-inch pieces
- 1 pound gluten-free pasta, or a vegetable-based noodle of your choiceDirections:Prepare the pasta according to the package directions and set aside.To prepare the creamy lemon sauce, melt 1 teaspoon of coconut oil in large pot (with a lid) over medium heat and sauté the garlic until fragrant, about 1 minute. Add in the cauliflower florets and 1 cup of water, and bring it to a boil. Cover the pot with a lid and reduce the heat to a simmer, steaming the cauliflower until it’s very tender, about 10 to 15 minutes. Once the cauliflower is easily pierced with a fork, transfer the contents of the pot to a blender (including the liquid) and add in the almond milk, lemon juice, sea salt, and black pepper, to taste. Carefully blend the sauce until silky smooth, being careful to cover the vent of the blender lid with a dish towel, to help release the steam pressure. Set aside.In the same large pot, melt the other teaspoon of coconut oil over medium heat and sauté the onion for 5 minutes. Add in the asparagus, and continue sautéing until tender, about 8-10 more minutes. Add in the cooked pasta and pour the creamy cauliflower sauce into the pot, stirring well to combine. Season the pasta with additional salt and pepper, if needed, and serve warm.
- Author: Detoxinista.com
18110 Midway Rd. Suite 120
Dallas, TX 75287
Hours: Monday – Friday 9:00 AM – 5:30 PM
Saturday 9:00 AM – 3:00 PM
BY APPOINTMENT ONLY