Asian Stir-Fry and Baked Sweet Potato

Ingredients

• 1 Tbsp. coconut oil
• 2 cloves garlic, chopped
• 1 Tbsp. grated fresh ginger
• ½ medium carrot, cut into thin diagonal slices
• ½ cup broccoli florets
• ¼ medium red bell pepper, sliced
• 1 small head bok choy, chopped into bite-sized chunks
• 1½ tsp. sesame oil
• 1 Tbsp. Bragg Liquid Aminos

Directions

1. Heat coconut oil in large skillet or wok over high heat. Add garlic, ginger, and carrot; cook, stirring constantly, for 1 minute.
2. Add broccoli; cook, stirring frequently, for 4 to 5 minutes. Add bell pepper and bok choy. Reduce heat to medium. Cook 2 to 3 minutes, or until tender-crisp. Turn off heat.
3. Add sesame oil and Bragg Liquid Aminos. Mix well.

Sweet Potato and Roasted Red Pepper Bisque

Ingredients

• 1 sweet potato (aka garnet yam)
• ¼ red bell pepper
• 1 cup vegetable broth or water
• 1 tsp. finely grated peeled ginger root
• 1½ tsp. extra virgin olive oil
• 2 tsp. miso paste, diluted in 1 tsp. hot water
• Tamari or Bragg® Liquid Aminos, Himalayan salt, and herbal seasoning (to taste)

Directions

Peel and cube sweet potatoes. Cook in boiling water until tender. Drain and set aside. Meanwhile, roast a whole red bell pepper on gas stovetop or grill, turning frequently until evenly charred on the outside OR in your oven at 400 degrees for 15 to 20 minutes, turning every 10 minutes or until skin is charred.

Put pepper in bowl and cover with towel for 10 minutes to steam. Clean off skin and seeds by running under cool water. Remove seeds, cut in quarters, and chop one quarter into ½-inch cubes. (Set remainder of pepper aside for another use.)

Place sweet potato, pepper, broth or water, ginger, oil, and miso in blender. (If you want chunky soup, set aside some chunks of pepper.) Blend thoroughly, adding more liquid to achieve desired soup consistency. Transfer to a pot and gently heat on low until hot. Add tamari or aminos, salt, and seasoning as desired. Serves 1.

Microgreen Salad and Lime Lintal

Ingredients

• 1 cup cooked green lentils (see recipe on pg. 88)
• 1 medium carrot, shredded
• ¼ cup finely chopped fresh cilantro
• 1½ tsp. sesame oil
• 2 Tbsp. fresh lime juice
• Braggs Liquid Aminos (to taste; optional)
• Himalayan salt (to taste; optional)
• ¼ tsp. ground cumin (optional)
• Herbal seasoning blend (to taste; optional)

Directions

1. Combine lentils, carrot, cilantro, oil, lime juice, and Braggs Liquid Aminos, plus salt, cumin, and seasoning blend (if desired); toss gently to blend.
2. Let salad marinate, covered, in refrigerator for 2 hours before serving.

Nori Roll with Tempeh and Veggies

Ingredients

• ½ tsp. extra-virgin olive oil
• 1 strip smoky tempeh (like Lightlife® brand, or use ¼ serving Baked Tempeh, recipe on pg. 75)
• 1 sheet nori seaweed
• ⅓ cup cooked brown rice (see recipe on pg. 75)
• ¼ medium avocado, sliced
• ¼ medium carrot, cut into matchstick-sized pieces
• ¼ medium cucumber, cut into thin strips
• 1½ tsp. Nori Gomasio (see recipe on pg. 90) (to taste; optional)

Directions

1. Heat oil in large skillet over medium heat. Add tempeh; cook, stirring frequently, for 2 to 3 minutes, or until crisp.
2. Place nori on cutting board. Top with rice, covering half the nori lengthwise. Top with tempeh, avocado, carrot, and cucumber.
3. Sprinkle with Nori Gomasio (if desired). Roll up from bottom, being careful not to tear nori seaweed; wet end of nori to seal.

Tip: 1 cup uncooked brown rice generally yields 3 cups cooked brown rice. As a convenience, you can cook some up in advance, store it in the refrigerator, and use it for up to 4 days.

Microgreen Salad and Quinoa

Ingredients

• 3 cups baby salad greens
• ¼ medium carrot, shredded
• ½ medium cucumber, chopped
• ½ medium red bell pepper, sliced
• ¼ cup sprouts (like radish, alfalfa, or broccoli)
• ½ medium tomato, chopped
• ¼ cup chopped jicama
• 1 Tbsp. fresh chopped cilantro (optional)

Quinoa Stuffed Bell Peppers

Loaded with protein, veggies and healthy grains, these stuffed bell peppers will provide the nutrition that you need for a healthy, balanced meal! INGREDIENTS 3 cups cooked quinoa 1 (4-ounce) can green chiles 1 cup corn kernels 1/2 cup canned black beans, drained and rinsed 1/2 cup petite diced tomatoes 1/2 cup shredded pepper jack cheese 3 tablespoons chopped fresh cilantro leaves 1 teaspoon cumin 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon chili powder, or more to taste Kosher salt and freshly ground black pepper, to taste 6 bell peppers, tops cut, stemmed and seeded Boneless Chicken Breast (optional)

Tomato and Watermelon Salad

Watermelon

 Grape Tomatoes

 Lemon Juice and Zest 

Olive Oil 

Black Pepper 

Himalayan Pink Salt 

Mint

Mix everything together, refrigerate for 1 hour and serve