Recipe

19February, 2019

Ginger Turmeric Elixir

By |February 19th, 2019|Blog, Recipe|0 Comments

 
1 Serving

INGREDIENTS:

2 inches fresh turmeric
1 inch fresh ginger
3-4 black pepper corns
25ml lemon juice (approx. juice of one small lemon)
½ tsp honey or a few drops of Stevia
1 cup water

INSTRUCTIONS

Place all the ingredients in a high speed blender and blend together until everything is liquified.
Pour into a glass and enjoy. Or, place in jar

2November, 2014

Tri-Color Bean Salsa Salad

By |November 2nd, 2014|Recipe|0 Comments

Tri-Color Bean Salsa Salad
This simple to make bean salad will impress your friends and family.  Great healthy snack or meal with low prep time.

17November, 2013

Roasted Brussels Sprout and Pinto Beans

By |November 17th, 2013|Recipe|0 Comments

Roasted Brussels Sprout and Pinto Beans
Directions:
Coat a roasting pan with olive oil to prevent sticking.
 
Clean and halve Brussels sprouts.
 
Add 1 to 2 tablespoons or of olive oil over the top depending on the quantity of sprouts.
 
Add minced garlic, salt and pepper to taste.
 
Place in a preheated oven at 450 degrees. Turn the sprouts after about

17November, 2013

Hearty Tomato and Garlic Cannellini Bean Soup

By |November 17th, 2013|Recipe|0 Comments

Hearty Tomato and Garlic Cannellini Bean Soup
Ingredients:

3 15 ounce cans of salt free cannellini beans, rinsed and drained

6 cups vegetable broth

5 cloves of garlic, diced

1 large onion, chopped

4 ripe tomatoes

2 cans no sodium diced tomatoes

2 ribs celery, diced

2 cups chopped Kale

1 teaspoon dried parsley

½ teaspoon garlic powder (if you are a real garlic lover!)

Directions:
Place beans,

17November, 2013

Black Bean, Kale and Sweet Potato Hash

By |November 17th, 2013|Recipe|0 Comments

Black Bean, Kale, and Sweet Potato Hash
Ingredients:

1 cup sliced green onion

1 cup chopped onions (white or sweet)

4 cups roasted sweet potatoes

2 cups/cans black beans

2 cups chopped kale (stems removed)

Vegetable broth

Avocado

Directions:

Chop sweet potatoes into 1/4 inch cube, spread in a shallow roasting pan or baking sheet, add ¼ cup of vegetable broth and roast at 325

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