Good mornings, loves! I hope you are following me and our Back to Eden bunch {vegan forum} on our 30-Day Green Smoothie Challenge. Today is the end of our first week and I am glad to report that we have some pretty awesome testimonies coming in already: improved skin condition, weight loss, improvement with arrhythmia, mental clarity, etc. There was one person, so far, that experienced some detox symptoms, but that is expected and we are moving ahead strong and excited.
To help everyone along this wonderful Green Journey toward better health, through whole foods vegan diet, I am going to share a couple of easy vegan recipes you can make for yourself and your family.
Vegan Veggie Pasta
Serves 4
Ingredients
- 1/2 bag of 16 oz whole wheat organic pasta, cooked until desired tenderness
- 1/2 large onion, chopped
- 2 large carrots, cut into match-stick sizes, or shredded on a mandolin slicer
- 1 tbs olive oil
- 1/2 jar organic, preservative free spaghetti sauce
- 1 zucchini, cut in the same manner as carrots
- 1 cup chopped parsley or cilantro, for garnish
- 3 tbs Veganise [optional, and only if you are not allergic to soy]
Preparation
- Saute onion and carrots with olive oil on medium heat for 5 minutes
- Add sauce, heat up and cover
- When ready to serve, add zucchini to the sauce mixture
- Place pasta in your favorite bowl, pour sauce over it
- Add 2 tsp Veganaise and garnish with parsley
- Mix and enjoy!
If you have been following my blog long enough you know that I don't eat any of my meals without greens--we have to have food that is alive and with enzymes to accompany any foods that have been cooked for easier digestion. There is no food that does it better than fresh organic greens. This meal is no exception. So, here is another delicious vegan recipe for you to add to your recipe book.
Green Salad with Raisins
Serves 4 with pasta, or 2 by itself
Ingredients
- 1 large head of dark leaf lettuce of your choice, chopped or torn into edible size pieces
- 1/4 red onion, thinly sliced, spread on top of lettuce
- 1-1 1/2 zucchini cut into match-stick size or on a mandolin slicer, spread over onions
- 1/4 cup hemp seeds, sprinkled on top
- 1/2 raisins, on top of the salad
for DRESSING
- 4 tbs Hemp seed or extra virgin olive oil
- your favorite seasoning [I use Kirkland organic]
- sea or Himalayan salt to taste
or try it with Honey Mustard dressing-oh so delicious!
I hope you enjoy this meal as my husband and I did.
If you are following us on our Green Smoothie Challenge, drop a note and let me know how you are doing.
Until next time: Eat Greens, Stay Well!
Your friendly Longview, WA vegan :)
