Sweet Onion, Greens, and Grits

Another South-inspired meal. Was talking to a patient today raised in the South, and all that talk of greens and cornbread got me craving. Well, nothing like some sweet onions sautéed up to make this meal tick. It could also be a side item or you could add in some shrimp or tofu to make it more substantial. I steamed a butternut squash and then added that in to make this more filling!
You need:

1 sweet onion chopped

1 tomato chopped

1 large bunch beet greens chopped

1 bunch kale chopped

Sesame oil 1 tsp

Coconut vinegar 1tbs

1/2 lemon squeezed 

3tbs chopped fresh parsley 

salt and pepper to taste

Grits, cooked to preference (i make in a rice cooker, or follow package instructions)
Sauté onion in the sesame oil for about 5min, until slightly witlted, then add your other ingredients (except parsley and lemon) to the pan, over medium heat. Sauté for another 10min or so, until greens reach your desired texture. Last add parsely and lemon as you turn off the heat. Mix well. Serve over grits and enjoy!!
   
    
    
    
    
 

Buckwheat Bowl 

Yummmy! Buckwheat groats make such a hearty, nutty base for any vegan meal! Contrary to the name, buckweat is not wheat, and is gluten free.  This is a great meal going into fall, roasted root veggies and pumpkins a top the wonderfully textured buckwheat makes a fantastic texture. Pretty simple too. This dish would be good topped with avocado, green onions, seeds of choice.

You need:

-about 4 whole beets, peeled and chopped to roast

-1/2 butternut squash, chopped to roast

-4 small zuccinis (or about 2 larger ones), cut into about 1 in cubes

Spray a roasting pan with coconut or olive oil and toss you the beets and butternut squash in it. Then sprinkle with herbs. I used garlic powder, parsley, salt, pepper. 

Roast 350×45 min, adding the zucchini for the last 20min
Meanwhile, rinse your buckwheat and cook in a rice cooker, brown rice setting works well. For added flavor, substitute the water for broth of choice.

Meanwhile, briefly steam or blanch spinach. I used a little liquid aminos to flavor mine.
Then combine in a bowl, add toppings of choice listed above, and enjoy!! SO good 🙂
   
    
    
 

Peanut Butter Bran Oatmeal Cookies 

I love making hybrid versions of my favorite foods. I love oatmeal chocolate chip cookie and I love bran muffins. Bond them together with mutually beneficial peanut butter and voilà! Thes taste like dessert but have health benefits like breakfast.

You need:

2/3 cup oats

2/3 cup bran

1/4 cup flax

2 tbs pb

2tbs sunbutter

1/2 cup puréed yellow plums

Vanilla 1 tsp

Baking soda and powder, 1/2 tsp each

Cinnamon, 1tsp

Pumpin spice, 1 tsp 

1/2 cup choc chips

6 dates

Blend wet ingredients ( including dates) on high. Combine dry ingredients in a bowl and mix wet into dry. 

Bake at 350 F x 14 min for heaped tbs sized scoops and enjoy!
   
    
    
    
    
    
   

Succulent Squash Salad

Here’s another simple workday lunch. This warm summer we are having makes me want lots of crisp fresh salads!  This one was delicious!
You need:

2+ cups mixed greens (i love a mix that includes both spinach and arugula)

Kabocha squash, 1/2-1 cup cubed and steamed

Red bell pepper, 1/3 sliced

1/2 cup cooked whole grain pasta of choice

Goat cheese (optional, crumbles sprinkled)

1/2 lemon juiced

1/2 avocado cubed

Kabocha seeds (Scooped out, cleaned and baked until crispy)
 
Toss all ingredients and enjoy out in the sun!