You’ve heard it said by me and other health experts…”…eat more fruits and vegetables, every day…” Yes, it’s easier to grab and go…a bagel, muffin, croissant, or a coffee to give you a spring in your step. But it’s like pumping normal gas in a Ferrari. It’ll go but performance, speed and function won’t hit its full potential.
In this episode, my goal is NOT to turn you into a vegetarian or vegan, it’s to get you to eat more fruits, veggies, whole grains, beans, legumes, nuts, and seeds – aka PLANTS. Listen below, then try out three of my favourite veggie-packed recipes below.
Beany Green Dip
Dairy, Egg, Gluten, Nut and Wheat Free. Vegan and vegetarian.
Makes about 1.5 cups
Ingredients
- 1 can (14 oz) cannellini beans, drained and rinsed
- 1 clove garlic, roughly chopped
- 1/3 cup fresh basil or cilantro, roughly chopped
- 1/4 cup extra virgin olive oil, hemp oil, or flaxseed oil
- 4 tsp fresh lemon juice
- 1/4 tsp sweet paprika
- 1/4 tsp ground cumin
- 1 handful dinosaur kale or other dark leafy green, chopped
Directions
- Purée all ingredients in a food processor or with a hand blender—then it’s ready to eat!
- This dish is best eaten fresh. Refrigerate in an airtight container for up to 4 days or freeze in food containers for up to 1 month.
Warming Green Drink
Dairy, Egg, Gluten, Nut and Wheat Free. Vegan and vegetarian.
Makes about 2 cups
Ingredients
- 1 very ripe pear
- 2 large handfuls baby spinach or baby kale
- 1/4 avocado, pitted and peeled
- 1 tsp dried ground ginger
- Juice of 1 lemon
- 1 scoop protein powder
- 1/2 cup warm water
Directions
- Place the pear, spinach, avocado, ginger, lemon juice, protein powder, and water in a high-speed blender. Blend on high for 1 minute until completely smooth.
- Serve immediately.
Roasted Veggie Tagine
Dairy, Egg, Gluten, Nut and Wheat Free. Vegan and vegetarian.
Serves 4
Ingredients
- 4 medium carrots, cut into chunks
- 4 small or 3 large parsnips, cut into chunks
- 1 medium sweet potato, peeled and cubed
- 3 red onions, cut into wedges
- 2 sweet red peppers, seeded and cut into chunks
- 2 tbsp olive oil, divided
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp ground cinnamon
- 1 tsp mild chili powder
- 1 can (14 oz) diced tomatoes
- 2 cups filtered water
- 1/2 cup soft dried unsulphured apricots, chopped
- 2 tsp liquid pure honey
Directions
- Heat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
- Add the carrot, parsnip, sweet potato, onion, and red pepper to a large bowl. Add 1 tablespoon (15 mL) olive oil and toss to coat.
- Evenly divide the vegetable mixture between the 2 prepared baking sheets. Bake for 30 minutes until vegetables are fork-tender and beginning to brown.
- Meanwhile, heat the remaining 1 tablespoon (15 mL) olive oil in a medium skillet over medium heat. Add the cumin, paprika, cinnamon, and chili powder and stir for 1 minute until the spices sizzle and start to smell aromatic.
- Add the tomatoes, water, apricots, and honey. Simmer for 5 minutes until the sauce has reduced slightly and the apricots are plump. Stir in the roasted vegetables and serve.