September 26, 2012

Almond-Vanilla Oatmeal & Apple-Berry Compote Reduction w/ Sunflower Seeds:

Oatmeal:
- Vanilla Almond Milk (1 cup)
- Oatmeal (1/2 cup)

Compote & Reduction:
- Organic Granny Smith Apple (1/4 of apple)
- Fresh/Frozen Blueberries (handful)
- Fresh/Frozen Raspberries (handful)
- Fresh/Frozen Strawberries (handful)
- Raw, Unsalted Sunflower Seeds (handful)
- Water (1/4 cup)
- Agave Nectar (2 Tbsp)
- Cinnamon (optional)

Instructions for Compote & Reduction:
1. Add water to the pot and bring to slight boil. Then add agave nectar.
2. Add berries and sunflower seeds and stir.
3. Remove berries and sunflower seeds once soften, using strainer to preserve the liquid. Set berries and sunflower seeds aside.
4. Place liquid back in to pot, with heat on medium-low and add apples.
5. Cook apples in pot for 2 minutes. Then remove, leaving liquid in the pot.
6. Turn the burner up to medium until liquid is boiling rapidly, then remove from heat.
7. Place fruit and nuts on top of oatmeal and drizzle reduction on top. Sprinkle cinnamon on top.


Apple-Veggie Salad Topped w/ Sunflower Seeds & Vinaigrette:

Ingredients:
- Romaine Hearts (5 leaves, in bite size pieces)
- Tomato (1/2; sliced and diced)
- Organic Carrots (1/2 a stick; cut into thin circles)
- Organic Granny Smith Apple (1/4 of apple, thinly sliced)
- Raw, Unsalted Sunflower Seeds (1 Tbsp)

Vinaigrette:
- Extra Virgin Olive Oil (2 Tbsp)
- Lemon Juice (2 tsp)
- Apple Cider Vinegar ( 1 tsp)
- Agave Nectar (2 tsp)
- Paprika (1 tsp)
- Black Pepper (1 tsp)

Homemade Black Bean Soup:

Ingredients:
- Organic Black Beans (2 cans, strained and rinsed)
- Water (2 cups)
- Canola Oil (2 Tbsp)
- Organic Carrots (2 sticks)
- Celery (2 stalks)
- Celery Leaves (1/8 cup)
- Yellow Onion (1/2 an onion, sliced)
- Cumin (1 Tbsp)
- Black Pepper (1/2 Tbsp)
- Onion Powder (1 Tbsp)
- Garlic Powder (1 Tbsp)
- Salt (1/2 Tbsp)

Vegetable Stock Instructions:
1. Place canola oil into a pan at medium heat.
2. Once pan is hot, add onions, celery, carrots, salt, and pepper.
3. Stir veggies frequently until slightly softened.
4. Then turn heat to low and add water, celery, and the remaining seasonings.
5. Turn the heat back up to medium and let cook for about 10-15 minutes.
6. Then remove from heat and let sit for 2-3 minutes.

Soup Instructions:
1. Add black beans and the liquid NOT the veggies to the blender/ food processor and puree.
2. Once the beans and stock have incorporated, add the veggies and puree.
3. Soup is done when consistency is slightly lumpy with pieces of veggies and beans.

Favorite Meal of the Day: Almond-Vanilla Oatmeal & Apple-Berry Compote Reduction w/ Sunflower Seeds