Leslie Neri

Holistic Nutrition for Women & Children

Warm Black-Eyed Peas, Broccoli & Brown Rice Bowl

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Warm Black-Eyed Peas, Broccoli & Brown Rice Bowl
 
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Ingredients
  • 1 cup brown rice
  • 1 large crown broccoli, chopped
  • ¾ cup dry black-eyed peas (prepared) or 2 cans drained and rinsed
  • 2 tbsp coconut oil
  • 2 tbsp sesame oil
  • 1 tbsp cashew butter
  • 2 tsp garlic powder
  • 1 tsp ground ginger
  • 1 tbsp hot sauce (I use Frank’s original)
  • Sesame seeds for garnish
Instructions
  1. Bring rice and 2 ¼ cups water to a boil. Cover and simmer on low for 40 minutes.
  2. To a large sauté pan, add coconut oil, broccoli, beans and spices.
  3. Saute for 5-7 minutes until broccoli is tender but still has a little crunch.
  4. Add cashew butter, hot sauce and sesame oil and mix until everything is coated.
  5. Spoon cooked rice into a bowl. Top with pea and broccoli mixture.
  6. Garnish with a little salt, pepper and sesame seeds. Add more hot sauce if desired.

 

Curried Butternut Squash Tacos

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Ingredients
  • 1 small butternut squash
  • 1-2 tablespoons extra version olive oil or coconut oil
  • 1 tablespoon mild or hot curry paste
  • 2 cloves garlic, chopped
  • ½ cup quinoa
  • ½ cup dry (prepared) or 1 can organic black beans, drained and rinsedcorn tortillas (or sprouted grain for an even healthier version)
  • Optional Toppings:
  • Lettuce, tomato, red pepper, avocado
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut squash in half and scoop out seeds.
  3. Drizzle with olive oil and a little salt and pepper.
  4. Place cut side down on baking sheet and add a cup or more of water to fill up the bottom of the pan.
  5. Bake until tender about 30 minutes.
  6. Meanwhile, place quinoa and 1 cup water in a pot and bring to a boil.
  7. Cover and let simmer for 10-15 minutes until liquid is absorbed.
  8. Add garlic, curry paste and a little oil to a large pan on medium-low.
  9. Saute for 2-3 minutes and then scoop out roasted squash and add to the pan.
  10. Turn heat off and mix well so the curry covers the squash evenly.
  11. Assemble tortillas with beans, quinoa, curried squash and favorite toppings.

 

Easy Homemade Pesto

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Ingredients
  • 2-3 cloves garlic
  • 2 cups fresh basil
  • ¼ cup pine nuts
  • Splash of fresh lemon juice
  • ¼ cup extra virgin olive oil
Instructions
  1. Place everything but the olive oil in a food processor and place lid on.
  2. Remove the small center piece in the top and start to slowly pour in olive oil.
  3. Blend until desired consistency.
  4. Season with salt and pepper if needed.
  5. Serve with whole grain bread, over pasta or over white beans.

 

Herby Quinoa with Pistachios

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Ingredients
  • 1 cup quinoa
  • 1 cup pistachios, shelled
  • 1 bunch basil leaves chopped
  • 1 lemon
Instructions
  1. Mix 1 cup quinoa with 2 cups water in a pot.
  2. Bring to a boil.
  3. Cover and simmer 15 minutes.
  4. Remove from heat and let stand 5 minutes.
  5. Fluff with fork.
  6. Add pistachios, basil and lemon juice and mix well.
  7. Season lightly with salt and pepper.

 

Pumpkin Cashew Cream Smoothie

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Ingredients
  • 1 cup almond milk
  • ¼ cup fresh pumpkin purée (or canned organic)
  • 1 banana
  • 1 scoop plant protein powder (such as Plant Fusion vanilla)
  • 1 teaspoon raw maca powder
  • 1 tablespoon cashew butter
  • 1 teaspoon each cinnamon, ground ginger, pumpkin pie spice
Instructions
  1. Mix all ingredients in blender and blend with or without ice.

 

Crispy Kale Chips

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Ingredients
  • 1 bunch organic kale, washed and stems removed
  • 2 tablespoons extra virgin olive oil
  • Pink Himalayan salt and ground black pepper
  • 1 teaspoon each paprika, garlic powder, ground cayenne pepper
Instructions
  1. Preheat over to 400 degrees.
  2. Tear and massage kale leaves and arrange in a single layer on a baking sheet.
  3. Season with olive oil, salt, pepper, and spices and toss to coat.
  4. Bake for 5-8 minutes. Watch carefully so leaves don’t burn.
  5. Enjoy immediately or save for later.

 

Spaghetti Squash Casserole

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Ingredients
  • 1 Large spaghetti squash
  • 2 teaspoons extra virgin olive oil (to bake the squash)
  • 1 cup homemade tomato sauce (or Muir Glen roasted garlic)
  • 2 cups organic baby spinach (torn in half)
  • 2 cans white beans, rinsed and drained (or prepared dry beans)
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Pink Himalayan salt and ground black pepper
  • Garnish with fresh herbs (optional)
Instructions
  1. Preheat over to 400 degrees.
  2. Cut the spaghetti squash in half and scrape out seeds.
  3. Drizzle olive oil, salt and pepper on the inside of the squash and place cut side down on baking pan.
  4. Bake approximately 35-45 minutes until soft and let cool.
  5. Use a fork to scrape the inside of the squash out into a large bowl.
  6. Add tomato sauce, spinach, white beans and spices and mix well.
  7. Transfer to a baking dish and bake at 350 degrees for about 20 minutes or until middle is hot.