Raw Avocado and Tomato Soup


Serves 2

Ingredients

3 avocados
3 tomatoes
2 handfuls of fresh spinach
2 tsp freshly squeezed lemon juice
A pinch of Himalayan Crystal Salt or Celtic Sea Salt
Freshly ground pepper
A small amount of water (depending on how liquid you like the soup to be)

Instructions

Cut the tomatoes into small pieces.

Put all the ingredients apart from the tomato pieces into a mixer. Mix well on the highest setting.

Pour the soup into a soup bowl and add the tomato pieces.

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Edamame Hummus


Ingredients
16 oz. bag of edamame
1 can (15 oz.) chickpeas, drained
2 cloves garlic, peeled
1/4 lemon
2 tbsp. tahini
1/2 tsp. sea salt
1/4 cup olive oil

Add all the ingredients into the Blendtec blender and blend on soup setting until creamy
Serve with Whole Grain Pita (recipe)

Per Serving: 96 calories; 4 grams protein;
7 grams carbohydrate; 6 grams fat; 2.5 grams fiber;
0 gram sugar; 18 servings

Whole Grain Pita


Ingredients
2 cups warm water (110F)
1/ 2 tbsp. yeast
1 tbsp. honey
2 cups whole wheat flour
2 cups all-purpose flour
1/ 2 tbsp. sea salt
1 tbsp. olive oil

Pre-heat oven to 500°F.
Attach HealthMaster™ Pitcher to Base and rotate clockwise to lock in place.
Place water, yeast and honey into a bowl. Let it sit for 5 minutes to let the yeast proof.
Add the remaining ingredients into the Pitcher. Secure and lock the Lid without the Cap. Press ON button. Press RUN button. Set speed to 4. Pour the yeast nmixture into the pitcher while HealthMaster is running until the dough starts to form.
Press OFF button. Remove the Lid. Remove the dough from the Pitcher and place it on a floured surface. Knead it into a ball.
Divide the dough into 12 pieces. Place on a cookie sheet and cover for 1 hour.
Roll the doughs into circles and place on a cookie sheet. Place into the oven for 5 minutes then flip for another 5 minutes. Remove from the oven and serve.

Per Serving: 168 calories; 6 grams protein;
32 grams carbohydrate; 2 grams fat; 3.5 grams fiber;
2 grams sugar; 12 servings

Vegan Cupcakes


Cupcake Ingredients
2/3 cup hemp or soy milk
1 teaspoon apple cider vinegar
2/3 cup agave nectar
1/3 cup safflower oil
2 teaspoons vanilla extract
1 cup all-purpose flour
1/3 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of fine sea saltFudge Frosting
1/2 cup (4 ounces) Earth Balance butter
1/2 cup agave nectar
2 teaspoons vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup soy milk powderPreheat the oven to 325 degrees F
Line a 12-cup muffin tin with paper liners. (liners by “If you Care” at Whole Foods)
Combine the milk and  vinegar in a medium bowl, and set aside for at least 5 minutes or until it bubbles a little.  If it doesn’t bubble, keep stirring the mixture until it does.  Add the agave nectar, oil, and vanilla and stir.

In a separate bowl, combine the flours, baking powder, baking soda and salt.  Add the wet ingredients to the dry, mixing until no lumps remain.
Pour the batter into the prepared muffin tin, and bake for 18 to 22 minutes or until a toothpick inserted in the center of one cupcake comes out clean and the tops are slightly springy when pressed.  Coll the cupcakes in the pan for 10 to 15 minutes then cool completely on a baking rack before frosting.

To make the Fudge Frosting, use a mixer to cream the butter together with the agave nectar in a mixing bowl until very smooth. Add the vanilla extract and about half the cocoa powder, mix on low speed to combine, then add the remaining cocoa powder.  Add in the soy milk powder, and beat at medium-high speed until fluffy. If it is runny, refrigerate the frosting until it sets up a little.

Veg and Fruit Recipes from Reboot Program


Baked Zucchini with Tomatoes and Herbs

5 small Zucchini
4 Scallions, sliced, white and green parts separated
1 small Onion, chopped
2 Plum Tomatoes, coarsely chopped
2 Tbsp. Celery Leaves (from inner stalks), chopped
4 Tbsp. Basil Leaves, chopped, plus extra for garnish
1/4 cup Olive Oil
1 tsp. Sea Salt
1/2 tsp. fresh ground Black Pepper
Preheat oven to 425 degrees. Slice the zucchini in half crosswise. Cut each half
again lengthwise, and slice each of the halves into 4 equal, 1/2 inch pieces. They
should look like sticks.
In a bowl, mix together the zucchini sticks with the white parts of the scallions,
onion, tomatoes, celery leaves and basil. Mix in the olive oil, salt and pepper and
toss to combine.
Pour into a 3 quart baking dish and bake for 20 minutes. Garnish with the sliced
green tops of the scallions and the extra chopped basil.
Makes 4 servings
Per serving:
Calories: 153
Protein: 1.5 g
Fiber: 1.5 g


Pumpkin Potato Bake

1 Sugar/Baking Pumpkin (when seasonal – can substitute canned out of season)
2 medium Sweet Potatoes
1 Tbsp Olive Oil,
Sea/Celtic Salt and Pepper to taste
Roast pumpkin (remove top and seeds – great for baking to save for after your Reboot)
Cut pumpkin into sections and place in baking dish flesh side down with water in the
pan. Roast in over at 450 for 45-60 minutes. Bake sweet potatoes next to pumpkin –
wash well and pierce with fork first.
Cut and remove flesh from potatoes and mix all ingredients in a bowl. Place into a
baking dish and return to oven at 350 to warm.
Calories: 402
Protein: 5 g
Fiber: 8 g

 

Watermelon-Mint

4 cups Watermelon, diced
4 Mint leaves
1/4 cup Scallions diced (optional)
Place watermelon in bowl, top with mint leaves and scallions.
Calories: 48
Protein: 1 g
Fiber: 2.5 g

Rosemary and Lavender Baby Taters


Level:Intermediate      Servings:4    Cook Time:20 min.  Ready in:1 hr. 15 min

Ingredients:

1 pound mixed baby potatoes (Red Bliss, Viking Purple, Yukon Gold or Fingerling)
1 tablespoon good quality fruity olive oil
2 drops culinary grade rosemary essential oil (or 3/4 teaspoon finely chopped rosemary leaves)
3 drops culinary grade lavender essential oil
1 clove garlic
3/4 teaspoon sea salt for divided use
1/2 teaspoon freshly ground black pepper
1 teaspoon finely chopped flat leaf parsley

Preheat oven to 375 degrees F.
Wash potatoes with cold water and dry on paper towels. Place on small baking sheet; set aside.
In a small bowl, stir together the olive oil, rosemary essential oil, and lavender essential oil; set aside.
Mince garlic well and sprinkle with a bit of the sea salt. Cream the garlic into a smooth paste by using the side of your chef’s knife and pressing the garlic against the cutting board; the salt will act as an abrasive.
Scrape up garlic and stir into the oil. Drizzle 2 teaspoons of the oil over the potatoes and season with remaining salt and pepper.
Toss potatoes on baking sheet until well coated. Roast in preheated oven for 40 to 45 minutes or until potatoes are fork tender.
Remove from oven and toss with the remaining teaspoon of oil and finely chopped parsley before serving.

Another great recipe: Lentil Soup

Sweet Beet Salad


Level:Easy Servings: 4 Cook Time:30 min.   Ready in:1 hr. 45 min.

Ingredients

5-6 beets
2 cups water
1 small red onion, peeled and sliced into thin half moons
2 tablespoons fresh dill, minced
Juice of 1 lemon
1/4 cup olive oil
1/4 tsp. sea salt
Bring beets and water to a boil.
Simmer for 30 minutes or until tender. Cool.
Remove beet skins.
Cut beets in half and then into thin half moons.
Combine beets with red onion.
Mix dill, lemon, olive oil and sea salt. Coat beet salad and marinate for 45 minutes.
Transfer to a platter or bowl and serve.
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