Hearty Shiitake Kale Soup w/ Wheat Berries & Garlic
Yields: 6 Servings
Time: 45 Minutes
7 Ingredient Recipe
Health Properties of this Soup:
This delicious soup provides heart-healthful nutrition. Kale
and garlic are good for the cardiovascular system; wheat berries are high in fiber; and shiitake mushrooms
contain eritadenine, an amino acid that speeds up processing of cholesterol in the liver. Once the wheat berries have been pre-soaked, the soup can be ready in under an hour.
**I like to soak the wheat berries the night before to simplify the cooking process.**
- ½ cup wheat berries
- 2 Tbs. olive oil
- 3.5 oz. shiitake mushrooms, stemmed and thinly sliced (1 cup)
- 10 cloves garlic, peeled and thinly sliced
- ¼ cup brown rice vinegar
- 4 cups low-sodium vegetable broth
- 1 bunch kale (10 oz.), stemmed and coarsely chopped
Soak wheat berries in large bowl of cold water overnight.
Heat oil in saucepan over medium heat. Add mushrooms. Sauté mushrooms 10 minutes, or until beginning to brown. Add garlic, and sauté 2 minutes more. Stir in vinegar; simmer until vinegar is almost evaporated, stirring to scrape up browned bits from pan.
Drain wheat berries, and add to mushroom mixture with vegetable broth and 1 cup water. Bring to a boil, then reduce heat to medium-low, and simmer 20 minutes. Add kale, and cook 10 to 20 minutes more, or until kale is tender. Season with sea salt and pepper to taste.
Per 1-cup serving:
- Calories: 138
- Protein: 4 g
- Total Fat: 5 g
- Carbohydrates: 20 g
- Cholesterol: 0 mg
- Sodium: 80 mg
- Fiber: 3 g
- Sugar: 4 g
Tomato Onion Eggplant w/ Agave Mint Sauce
Yield: 6 Servings
Time: 30 Minutes
11 Item Recipe
Naturally Vegan & Vegetarian
- 1 Tbs. Olive oil
- 1 lb. organic Japanese eggplant, trimmed and diced (3 cups)
- 1 medium red organic onion, thinly sliced (1½ cups)
- 4 small to medium Organic tomatoes, chopped (2 cups)
- 3 Tbs. organic Agave
- 2 Tbs. organic low-sodium Tamari
- 2 tsp.organic lime juice
- 1 ½ tsp. chile-garlic sauce, such as Huy Fong (optional)
- 3 cups organic bean sprouts
- 1 8-oz. Organic bamboo shoots, sliced, rinsed and drained (optional)
- ½ cup Fresh organic mint, choped
Heat pan then add oil to large skillet on high heat. Add eggplant and onion; stir-frying for 10 minutes.
Stir in tomatoes, agave, tamari, lime juice, and chile-garlic sauce.
Cook for 2-3 minutes more. Add bean sprouts and bamboo shoots; stirring for 2 minutes.
Top dish with fresh chopped mint.
Fresh mint adds a cool and refreshing element to this hearty eggplant stir-fry.
If you are looking for a spicy dish then you will enjoy the chili garlic sauce added.
It is always best to try the chili garlic sauce before adding to ensure you will enjoy the extra layer of spice.
Vegan Gluten Free Brownies w/ Strawberries & Agave Coconut Cream
Time: 30 Minutes
Yield: 8″ brownie pan
(9 Item Recipe)
Naturally Gluten Free
3/4 cup Rice Flour
1/4 cup cocoa powder
1/2 tsp baking powder
1/2 cup full fat coconut milk (The thick part scooped out of the top – Do not shake can)
1/4 cup extra virgin olive oil
3/4 cup agave nectar
1 tsp vanilla
1/2 cup dairy free chocolate chips
Strawberry & Coconut Cream Ingredients:
1 Can full fat coconut milk (refrigerate overnight)
2 – 3 Tablespoons Organic Agave Necatar
Pint of organic Strawberries, washed, dried and cut into quarters
Preheat the oven to 350 degrees. Use nonstick cooking spray (we use olive oil spray) on an 8″ square baking dish or pan. Take flour, cocoa powder, baking powder into a bowl and set aside. In another bowl mix together the coconut cream, olive oil, agave and vanilla. Fold in dry ingredients until well mixed. Fold in the chocolate chips. Pour mixture into baking pan. Bake 15 minutes if you like really gooey brownies, 20 minutes for firmer. Remove from the oven, let cool and set for 1 hour. Once brownies are cooled.
Strawberries w/ Agave Coconut Cream Directions:
Take your washed and dried strawberries and cut them into quarters then set aside in a bowl. Next take your refrigerated can of coconut milk out. Open the can without shaking it or turning upside down. Spoon out the top layer of opaque white stuff that has gathered at the top of the can only. You can hold onto the light liquid in can for other recipes. Spoon into a mixing bowl and Add 2-3 Tbsp of agave nectar. With a beater whip Grab a whip the coconut milk froth until creamy. Start on low then beat at medium, be sure to move the beater up and down to give the mixture as much air as possible. Once it is nice and fluffy it is ready to serve. It is best served right after beating. You can also use it on top of ice cream, for cream pies, tea, coffee, as a fruit dip and more. In a serving bowl take one brownie then add cut strawberries to the side around the brownie and top with agave coconut cream.
Adapted from Paula Qui’s Top Chef recipe
Brussel Sprouts w/ Agave Basil Chili Sauce
Time: 40 Minutes
Yield: 4-6 Servings
(10 Item recipe)
Naturally Vegan & Vegetarian
2lbs Organic Brussel Sprouts, halved
4 Tbsp. Extra Virgin Olive Oil
2 Organic Lemons, squeezed
6 Organic Basil Leaves, Chopped
1/2 Organic Red Chili Pepper, chopped or in rings (optional for extra heat)
Ingredients for Agave Chili Vinegar:
1 Cup Organic Agave
1 Cup Organic apple cider vinegar
1/2 Teaspoon Black Pepper
1 1/2 Teaspoons Organic Crushed Dried Red Pepper
1/2 Head Organic Garlic, minced
Preheat oven to 400,. On a baking sheet, toss brussel sprouts with olive oil and sea salt. Roast for 35 minutes, until outer leaves are crispy. While hot, place sprouts in mixing bowl. Stir in 1/2 to 1/4 cup sweet chili vinegar. Stir in lemon juice. Toss with agave chili sauce and top with fresh chopped basil.
Directions for Agave Chili Sauce:
Take all ingredients in a saucepan over low heat. Cook 3-4 minutes.
If you were on the fence about brussel sprouts and haven’t found a way you can enjoy them you have got to try this recipe. They are super nutritious and provide a wonderful sweet, sour and spicy flair. This is my new favorite way to make brussel srpouts. We have removed the white sugar, white vinegar and sea salt from the recipe making it a perfectly healthy side or entree for any meal.