1 1/4 cups brown rice
1 1/2 cups edamame (organic, if possible)
1 1/2 cups trimmed and chopped sugar snap peas (can substitute broccoli… whichever sounds better that day)
2 tablespoons low sodium soy sauce or coconut aminos (my FAVE)
4 cups chopped red cabbage, spinach, kale, or romaine lettuce
2 ripe avocados, sliced
1 cucumber, thinly sliced
1/2 of a small bunch of green onions, sliced
Toasted sesame oil (to drizzle on avocado)
Bring 3 quarts of water to boil.
Add brown rice, stir, cover pot.
Cook on low heat for 25 minutes.
Add sugar snap peas and edamame.
Cook for 4-5 minutes.
Drain and return to pan.
Stir in soy sauce or coconut aminos.
Divide rice mixture between 4 bowls and place all of the veggies on top (check picture for placement).
Cover with Carrot Ginger Dressing, green onions, drizzle sesame oil on avocado, and sprinkle with sesame seeds and sea salt. Add lime wedges.
Carrot Ginger Dressing
1/3 cup extra virgin olive oil
1/3 cup rice wine vinegar
2 large carrots, peeled and chopped (2/3 cup)
2 tablespoon peeled and chopped ginger
2 tablespoon lime juice
1 1/2 tablespoons honey
1 1/2 teaspoon sesame oil
1/4 teaspoon sea salt
Blend all of the ingredients until smooth.
Recipe created by Yelena Crawford
Living Healthy with Yelena
1 medium zucchini
Handful of baby arugula, baby spinach, or greens of your choice
zest of 1/2 lime
1/2 cup slivered almonds or cashews
1 avocado, peeled and diced
6-10 basil leaves
1/2 lime, juiced
2 scallions, diced
3 cloves garlic
2 tablespoons tahini
1/4 cup olive oil
Salt and pepper to taste
Prepare the zucchini noodles with either a spiralizer, a peeler for long, linguine-shaped noodles, or a mandoline with the julienne blade.
Cut the pasta strands to the desired length.
Combine zucchini noodles in a bowl with washed arugula, lime zest and almonds or cashews, set aside.
In a food processor chop garlic and scallions until fine.
Add avocado, basil, lime juice, tahini and oil.
Blend until smooth.
Season with salt and pepper – to taste.
In a large salad bowl, combine the pasta mixture with the pesto, toss together.
Serves 1 generously
Note: Can sauté zucchini noodles in a small frying pan with one teaspoon olive oil over medium heat for approximately two minutes before combining with the other ingredients.
3 cups vegetable broth
2 cups water
1 tablespoon olive oil
3 ripe tomatoes, chopped
1/2 onion, chopped
2 garlic cloves
3 mini-sweet peppers, seeded and chopped
1 teaspoon kosher salt, or to taste
1 tablespoon freshly ground black pepper
1 tablespoon chili powder
1 tablespoon cumin
10 corn tortillas, cut into lengthwise strips
1/2 cup orzo pasta
1/2 cup cilantro, chopped
juice of two limes
diced avocado for garnish
Preheat oven to 400°
Line a rimmed baking sheet with parchment paper.
Add olive oil, tomatoes, onion, garlic cloves and mini-sweet peppers.
Toss to combine.
Roast for 40 minutes, or until tomatoes are lightly browned, turning once.
In a soup pot, combine vegetable broth and water.
Bring to a boil.
Add orzo pasta and corn tortilla strips.
Simmer 5-7 minutes, or until pasta is al dente.
Add roasted tomato mixture and cilantro.
Stir in salt, black pepper, chili powder and cumin.
Simmer for an additional 10 minutes, or until heated through.
Garnish with diced avocado and fresh lime juice.
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