Vegetable Risotto

This recipe is creamy and delicious, packed with healthy vegetables and exploding with savory Italian flavor. I like to enjoy this dish with a side of vegan sausage for some extra protein. Enjoy!

Preparation + Cook time=  40 minutes

Makes 5-6 servings

Ingredients:

• 1 shallot, diced
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1.5 cups of broccolini, chopped
• 1 carrot, chopped
• 3 Tbsp of olive oil
• 1/4 tsp of minced garlic
• 1 Tbsp of balsamic vinegar
• 1 14.5 oz can of diced tomatoes
• 2 cups of arborio rice
• 4 cups of low sodium vegetable broth
• 1/4 cup of fresh chopped basil
• 1/4 cup of fresh chopped Italian parsley
• salt and pepper

Instructions:

1. Sauté the shallot and garlic in 2 Tbsp of olive oil in a large pot until they are soft and slightly browned.
2. Keeping the pot on high heat, add the red bell pepper, zucchini, broccolini, and carrot to the pot with 1 Tbsp of olive oil and 1 Tbsp of balsamic vinegar. Stir the veggies around in the pot for several minutes.
3. Add the can of diced tomatoes, including the juice. 
4. Now add the rice and mix thoroughly into the veggies.
5. Slowly add the vegetable broth to the pot and stir. Bring the pot to a boil.
6. Cover the pot and turn the heat to low, as the pot simmers for 15 minutes.
7. Remove the lid and stir in the basil and parsley. Add salt and pepper as needed. Serve up!

Benefits of this recipe:

-Tomatoes contain cancer-fighting antioxidants, they improve heart health, helps improve vision and eye health, benefits skin health, and protects bone health.

-Carrots are very high in Vitamin A, which protects eye health and vision. They are high in antioxidants, can help lower cholesterol, help protect against cancer, improve immunity, boosts skin health, and helps improve brain function.

-Zucchini is a good source of energizing B vitamins, has anti-inflammatory properties that can benefit heart health, can help control diabetes, helps improve digestion, and help can balance the thyroid.

The information on the benefits of the ingredients was researched from http://www.healthline.com and http://www.draxe.com

 

Chana Masala with Green Chile Rice

One of my favorite meals to eat is a tasty curry with a side of rice! This chana masala recipe is rich in flavor with a savory tomato-based sauce. The green chile rice is the perfect compliment to the curry. Enjoy!

For the Green Chile Rice

Ingredients:

• 1/2 C Yellow Onion
• 1 C Packed Spinach
• 1 C Packed Cilantro
• 2 T Olive Oil
• 1/2 t Minced Garlic
• 1/2 t Salt
• 1/2 t Black Pepper
• 1/2 C Mild Green Chile (I used mine out of a can from the brand Ortega)
• 1 C Long Grain White Basmati Rice
• 2 C Water

Instructions:

1. Combine all of the ingredients in a blender or food processor except for the rice and water. Blend until liquified. Set aside.
2. Combine the rice and water in a medium sized pot. Pour in the mixture from the blender. Bring to a boil. Simmer for 15 minutes until cooked. Set aside. 

For the Chana Masala

Ingredients:

• 1 1/2 C Yellow Onion
• 1/2 t Minced Garlic
• 1 T Olive Oil
• 1/4 C Mild Green Chiles
• 1 T Garam Masala
• 1 t Grated Ginger
• 1/4 t Salt
• 2 Cans of Diced Tomatoes and their juices (this equals 30 oz.)
• 2 Cans of Chickpeas, drained (this equals 30 oz.)
• 1 Can of Coconut Milk
• 1/2 C Fresh Cilantro, chopped

Instructions:

1. Heat 1 T of Olive Oil in a wok. Add the onion and garlic and sauté until cooked.
2. Add the green chiles and ginger and cook for 3-4 minutes.
3. Add in the garam masala and salt. Stir to combine. Cook for 1-2 minutes until it becomes fragrant.
4. Add in the diced tomatoes and chickpeas. Cook for 2-3 minutes.
5. Add the can of coconut milk. Stir. Turn the wok to low, put the lid on, and simmer for 20 minutes.
6. Stir in the fresh cilantro.
7. Serve in bowls with a scoop of Green Chile Rice and a scoop of Garam Masala. 

A few of the many benefits of this recipe:

-Chickpeas help control blood sugar levels, improves digestion because of high fiber content, helps protect against heart disease, is a good source of protein, and contains many beneficial vitamins and minerals such as zinc, folate, phosphorus, and B vitamins.

-Tomatoes contain cancer-fighting antioxidants, they improve heart health, helps improve vision and eye health, benefits skin health, and protects bone health.

-Spinach aids in detoxifying the body and supporting liver function. It is a great source of fiber, boosts immunity, preserves skin health, and defends against heart disease.

The information on the benefits of the ingredients was researched from http://www.draxe.com

Vegetable Stir-Fry Rice Bowls

Vegetable Stir Fry Rice Bowls are the perfect healthy meal to make when you are craving Chinese food! This recipe is fast and easy to make. Enjoy!

Makes about 4 servings

Preparation + Cook Time= 45 Minutes

Stir-Fry Ingredients:

• 1 Cup of Short Grain Brown Rice
• 4 Cups of Broccoli, chopped
• 2 Cups of Carrots, cut into matchsticks
• 2 Cups of Baby Boy Choy, chopped
• 1 Cup of Red Bell Pepper, chopped
• 1 14 oz Can of Baby Corn, drained
• 3 Green onions, chopped
• 1 t of Ginger, minced
• 2 T of Coconut Oil
• 1 Can of Chickpeas, drained
• 1/4 C Cilantro, chopped
• 1 Avocado (sliced) for Garnish
• 1 T of Sesame Seeds for Garnish

Sauce Ingredients:

• 4 T of Tamari or Soy Sauce
• 4 T of Honey or Organic Maple Syrup
• Dash of Black Pepper
• 3 T of Orange Juice
• 1/4 t of Minced Garlic
• 1 T of Corn Starch

Instructions:

1. In a medium size pot, emerge the brown rice in 2 Cups of Water. Bring to a boil. Once boiled, simmer for about 20 minutes until the rice is fully cooked. Set aside.
2. Chop all of the veggies and set them aside to prepare for stir-frying.
3. Combine all of the ingredients for the sauce into a small bowl. Whisk until thoroughly mixed and set aside.
4. Heat the wok with 2 T Coconut Oil. Add the broccoli, carrots, baby boy choy, red bell pepper, baby corn, green onions, and ginger into the wok. Stir fry for about 5-6 minutes. The veggies should be getting soft.  
5. Add the chickpeas followed by the sauce to the wok.
6. Simmer covered for 10 mins. The veggies should be wilted and very tender. Remove the lid and stir in the rice. Next stir in the cilantro.
7. Add more black pepper to taste.
8. Serve the stir fry into bowls. Top with avocado and sesame seeds.

Benefits of this recipe:

-Carrots are very high in Vitamin A, which protects eye health and vision. They are high in antioxidants, can help lower cholesterol, help protect against cancer, improve immunity, boosts skin health, and helps improve brain function.

-Broccoli aids in digestion, prevents chronic diseases, protects liver health, boosts brain health, reduces allergies, contains anti-aging properties, and improves metabolism.

-Brown rice helps control diabetes, is rich in antioxidants, prevents obesity, prevents Alzheimer’s disease, improves digestive health, controls cholesterol levels, relieves insomnia, and contains anti-depressant properties.

-Ginger relieves nausea, treats cold and flu symptoms, aids in digestion, removes excess gas, reduces arthritis pain, detoxifies the body, prevents menstrual cramps, and prevents infection in the body.

The information on the benefits of the ingredients was researched from http://www.draxe.com and http://www.organicfacts.net