Hi, gang! Hope everyone is doing well and staying well during the onset of the winter season. If you have not yet read how I stay well and fight flues and colds, you absolutely MUST to protect yourselves. I promise you that what I talk about is tried and true--I just got over a cold in less than 48 hours myself! YES, you can beat a cold in 2 days NATURALLY! No fever, coughing, sneezing or a runny nose in under 48 hours, just like I planned! [I did not plan getting sick, of course ;)!]
You can read following articles to learn the trick of the trade: Comfort Food--Vegan Bread Pudding, Staying Well During the Flu and Cold Season and Treating Colds and Flues Naturally. It is certainly not something your doctor will tell you about, but it sure works like a charm every time.
Today, in preparation for a full day and later on teaching a power yoga class I started off my morning with a healing green smoothie and then a vegan bread pudding [you can find recipes for both in yesterday's post: Comfort Food--Vegan Bread Pudding].
For lunch I whipped up a delicious duo: home-made Spaghetti with Chunky Veggies and Spinach/Pomegranate Salad with Cranberry dressing.
Would you like to know HOW to make these? I bet you would! Especially the salad :)
So, here we go.
Spaghetti with Chunky Veggies
Spinach/Pomegranate Salad with Cranberry Dressing
Salad Ingredients
Dressing Ingredients
You can read following articles to learn the trick of the trade: Comfort Food--Vegan Bread Pudding, Staying Well During the Flu and Cold Season and Treating Colds and Flues Naturally. It is certainly not something your doctor will tell you about, but it sure works like a charm every time.
Today, in preparation for a full day and later on teaching a power yoga class I started off my morning with a healing green smoothie and then a vegan bread pudding [you can find recipes for both in yesterday's post: Comfort Food--Vegan Bread Pudding].
For lunch I whipped up a delicious duo: home-made Spaghetti with Chunky Veggies and Spinach/Pomegranate Salad with Cranberry dressing.
Would you like to know HOW to make these? I bet you would! Especially the salad :)
So, here we go.
Spaghetti with Chunky Veggies
- 1 bag whole wheat pasta, cooked to your liking
- 1 jar of your favorite organic vegan pasta sauce [I used Eggplant sauce made by Whole Foods in-house brand 365]
- 1/2 large eggplant, cubed into 3/4-1 inch squares
- 1 red bell pepper cubed into 1/2 inch [or smaller] squares
- 1 yellow onion cubed, or cut to your liking
- 2 zucchinis, cubed into 3/4-1 inch squares
- 4 tbs olive oil
- 4 garlic cloves, crushed
- 3/4-1 tbsp your favorite seasoning [I use Kirkland's organic blend]
- any one of your favorite herb for garnish
- Pour oil and add remaining ingredients, except for pasta sauce and garnish herb into a frying pan;
- Turn the stove on HIGH until veggies begin to sizzle, then reduce to medium high
- Stir once in a while, sauteing for 5-10 mins
- Add pasta sauce and simmer for 5 minutes
- Serve on top of prepared pasta, garnishing with cilantro, parsley or dill.
Spinach/Pomegranate Salad with Cranberry Dressing
Salad Ingredients
- 3 LARGE handful of spinach, washed and chopped
- 1 cup chickpeas
- seeds of 1/2 pomegranate
- 1/2-3/4 cup raisins
Dressing Ingredients
- 3-4 tbsp freshly made cranberry sauce [I make mine with: cranberries, honey and lemon grind]
- 2 tbsp olive oil [optional]
- 2 tbsp apple cider vinegar
- 1 tbs soy sauce
- 1 tbsp honey
- Shake all ingredients until well combined
- Pour over your salad and ENJOY with your freshly made spaghetti!
