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Spring Tostadas with Sprouted Corn Tortillas

Spring Tostadas with Sprouted Corn Tortillas
Ingredients

  • Tortillas

    • 2 Food For Life Sprouted Corn Tortillas
    • 1 to 2 tbsp of Olive Oil
    • 1 can of refried black beans
    • [q:1/2] cup shredded cabbage or slaw mix
    • 2 sliced radishes
    • [q:1/2] cup chopped mango
    • [q:1/3] cup fresh cilantro, chopped

  • Seasonings

    • [q:1/2] tsp cumin
    • [q:1/4] tsp paprika
    • Pinch of chili flakes
    • Salt & pepper to taste
    • 1 to 2 tsp of Lemon Juice
    • Optional: a dash of hot sauce, cotija cheese, and lime wedges
Directions
  1. Lightly fry tortillas until crisp and golden in avocado oil in a frying pan.
  2. Warm the refried beans with cumin, smoked paprika, chili flakes, and a little salt and pepper. Add the optional dash of hot sauce.
  3. Add cabbage, radishes, mango, and cilantro to a bowl and add in the lemon juice and salt, and pepper. Mix until everything is combined and coated.
  4. Spread seasoned beans over the crispy tortillas.
  5. Top with cabbage, radishes, mango, and cilantro mix.
  6. Finish with your favorite hot sauce or crumbled cotija and a squeeze from a lime wedge if desired.

Mediterranean Veggie Sandwich

Mediterranean Veggie Sandwich
on Food For Life Gluten-Free Sprouted for Life Bread
Number of Servings
Makes 1 sandwich
Ingredients
  • 2 slices Food For Life Gluten-Free Sprouted for Life Bread, toasted
  • 2 Tbsp hummus
  • [q:1/4] cup cucumber, thinly sliced
  • [q:1/4] cup tomato, thinly sliced
  • [q:1/4] cup roasted red peppers, sliced
  • [q:1/4] cup shredded carrots
  • [q:1/4] cup purple cabbage, thinly sliced
  • [q:1/4] cup red onion, thinly sliced
  • Handful of baby spinach or arugula
  • [q:1/2] Tbsp toasted sunflower seeds 
  • 1 tsp extra virgin olive oil
  • 1 tsp lemon juice
  • [q:1/2] tsp oregano
  • Salt & black pepper to taste
Directions
  1. Toast the bread to your desired crispiness.
  2. Spread hummus evenly on both slices.
  3. Layer on the veggies:
    • cucumber
    • tomato
    • roasted red peppers
    • shredded carrots
    • purple cabbage
    • red onion
    • leafy greens
  4. Sprinkle with sunflower seeds.
  5. Season it up with oregano, salt, and black pepper.
  6. Drizzle with olive oil and lemon juice.
  7. Close, cut in half, and enjoy.

My Basic Sofrito

My Basic Sofrito
Prep Time
60 minutes
Number of Servings
Serves 4
Ingredients
  • 1 small tomato
  • 1 large onion, chopped
  • Salt
  • Extra-virgin olive oil
  • 1 garlic clove
  • Pimentón (Spanish smoked paprika)
  • Saffron
Directions
  1. Cut tomato in half and, skin side out, grate using a coarse metal grater over a bowl to catch pulp. Discard skin, and set pulp aside. 
  2. In a heated pan or cazuela, sauté onion lightly seasoned with salt in a glug of oil until it begins to caramelize, which will take about 25 minutes, stirring occasionally with a wooden spoon. Add garlic—whole, chopped, or best of all, crushed, because studies show that crushing garlic and allowing it to stand for 10 minutes before cooking enhances anticancer properties. Add tomato pulp, another glug of oil, and a touch more salt, stirring constantly. 
  3. Continue to sauté until tomatoes break down and meld with onions, about 25 to 30 minutes. Adjust salt. A teaspoon of pimentón can also be added at this point. Stir gently and cook a few minutes more, making sure to crumble a few saffron threads into sofrito during final minutes of cooking. A good sofrito takes about an hour, which activates the protective synergy of the antioxidant foods in the mixture.

Roasted Parsnips, Green Beans, Cabbage, and Yellow Summer Squash

Roasted Parsnips, Green Beans, Cabbage, and Yellow Summer Squash
Topped with Saffron Sofrito
Prep Time
60 minutes, plus 60 minutes for sofrito
Number of Servings
Serves 4
Ingredients
  • Sofrito
  • 3 parsnips, scrubbed and cut into chunks
  • 2 yellow summer squash, halved lengthwise
  • [q:1⁄2] savoy cabbage, cut into 4 sections
  • [q:1⁄2] lb very fresh green beans, with tips removed
  • [q:1⁄4] cup extra-virgin olive oil
  • 3 cloves of peeled, crushed garlic
  • Salt and ground black pepper
  • 2 tsp dried rosemary powder
  • 1 tsp pimentón (Spanish smoked paprika)
  • [q:1⁄3] cup organic chicken stock
Directions
  1. Make sofrito according to instructions.
  2. For the vegetables, preheat oven to 425°. Combine parsnips, squash, cabbage, and green beans in a large bowl with oil, garlic, salt and pepper to taste, rosemary, and pimentón. Transfer to a medium-sized roasting pan. Add chicken stock to periphery of pan, cover, and roast for 10 minutes. 
  3. Reduce heat to 375°, uncover pan, and continue roasting until beans and tips of parsnips caramelize. At this stage, remove parsnips and beans. Turn over cabbage sections and halved squash, add a little more oil, a touch more salt, and continue to roast uncovered until remaining vegetables are tender, about another 20–30 minutes. Remove from pan and combine with rest of vegetables on a serving platter with warm sofrito. Serve.
Nutrition Info
325 Calories, 5 g Protein, 1 mg Cholesterol, 33 g Carbohydrates, 12 g Total sugars (0 g Added sugars), 10 g Fiber, 22 g Total fat (3 g sat), 637 mg Sodium, [nut:5] Vitamin C, Vitamin K, [nut:4] Vitamin B6, [nut:3] Vitamin E, Folate, [nut:2] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Phosphorus, Potassium, [nut:1] Vitamin B3 (niacin), Calcium, Iron, Magnesium, Zinc

Green Beans with Toasted Bread Crumbs

Green Beans with Toasted Bread Crumbs
Prep Time
25 minutes
Number of Servings
Serves 6
Ingredients
  • 4 Tbsp olive oil, divided
  • 1 cup gluten-free panko-style bread crumbs
  • Salt and freshly ground black pepper to taste
  • [q:1 1/2] lbs fresh green beans, trimmed
  • 2 Tbsp lemon juice
  • [q:1/2 cup] slivered almonds
Directions
  1. Heat 2 tablespoons of the oil over medium heat in a small skillet. Add bread crumbs. Toast, stirring constantly, until golden brown. Remove crumbs from heat and add salt and pepper to taste.
  2. Steam green beans until crisp-tender.
  3. Heat remaining 2 tablespoons of oil in a large skillet over medium-high heat. Add green beans and sauté until they’re heated through, approximately 2 to 3 minutes. Add lemon juice and almonds and sauté for 1 minute.
  4. Transfer green beans to a serving platter. Top with bread crumbs. Serve.
Nutrition Info
257 Calories, 7 g Protein, 0 mg Cholesterol, 24 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 5 g Fiber, 16 g Total fat (2 g sat), 333 mg Sodium, [nut:4] Vitamin K, [nut:3] [nut:2] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), [nut:1] Vitamin B3 (niacin), Vitamin B6, Vitamin C, Calcium, Folate, Iron, Magnesium, Phosphorus

Braised Cabbage and Apples

Braised Cabbage and Apples
Prep Time
45 minutes
Number of Servings
Serves 4
Ingredients
  • 3 Tbsp olive oil
  • [q:1 1/2] lbs white or red cabbage, cored and shredded
  • [q:1/2] lb apples, peeled, cored, and roughly chopped
  • Pinch ground cloves
  • [q:1/2] cup apple cider, plus more as needed
  • 2 tsp apple cider vinegar
  • Salt and freshly ground black pepper
Directions
  1. Heat oil in a large, deep skillet set over medium heat. Add cabbage, apples, and cloves. Sauté for 3 minutes.
  2. Pour in apple cider. Reduce heat to medium-low.
  3. Cover skillet and cook, stirring every 5 minutes or so, until cabbage is tender (not mushy), about 25 minutes. Add more apple cider if cabbage and apples become too dry.
  4. Stir in vinegar, season with salt and pepper, and serve.
Nutrition Info
Made with white cabbage: 177 Calories, 2 g Protein, 0 mg Cholesterol, 21 g Carbohydrates, 14 g Total sugars (0 g Added sugars), 6 g Fiber, 10 g Total fat (2 g sat), 324 mg Sodium, [nut:5] Vitamin C, Vitamin K, [nut:1] Vitamin B1 (thiamine), Vitamin B6, Vitamin E, Folate

Savory Ezekiel 4:9 Flax Cereal & Vegetable Stuffing

Savory Ezekiel 4:9 Flax Cereal & Vegetable Stuffing
Number of Servings
Serves 5
Ingredients
  • 1 cup Ezekiel 4:9 Flax Sprouted Whole Grain Cereal
  • 2 cups wild rice
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 celery stalks, diced
  • [q:1/2] cup mushrooms, chopped
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme leaves (or [q:1/2] tsp dried thyme)
  • [q:1/2] tsp ground black pepper
  • [q:1/4] tsp sea salt (adjust to taste)
  • 2 cups vegetable broth (low sodium)
  • [q:1/4] cup parsley, chopped
  • [q:1/4] cup pecans or walnuts, chopped (optional for extra crunch)
Directions
  1. Preheat the oven to 350°F
  2. In a large skillet, heat the olive oil over medium heat. Add the onion and celery. Sauté for 5 to 7 minutes until the vegetables begin to soften.
  3. Meanwhile, heat vegetable broth in a saucepan add wild rice when boiling, and then turn it down to low and cook until the broth has evaporated.
  4. Add the mushrooms and garlic to the skillet with the vegetables, cooking for another 3 to 4 minutes until the mushrooms release their moisture.
  5. Stir in the Ezekiel 4:9 Flax Sprouted Whole Grain Cereal, thyme, pepper, and salt. Mix well to combine.
  6. Gradually pour the vegetable broth and rice into the skillet, stirring frequently. Cook until the mixture begins to thicken.
  7. Remove from heat and stir in the chopped parsley (and nuts if using).
  8. Transfer the mixture to a lightly greased baking dish and bake for 20 minutes, until the top is slightly golden and crispy.
  9. Remove from the oven, let cool for a few minutes, and serve warm.
Nutrition Info
Made with pecans: 452 Calories, 14 g Protein, 0 mg Cholesterol, 82 g Carbohydrates, 5 g Total sugars (1 g Added sugars), 10 g Fiber, 10 g Total fat (1 g sat), 314 mg Sodium, [nut:4] Vitamin K, Phosphorus, [nut:3] Vitamin B3 (niacin), Iron, Magnesium, Zinc, [nut:2] Vitamin B6, Folate, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin E, Potassium

Spiced Honey Roasted Carrots

Spiced Honey Roasted Carrots
Prep Time
40 minutes
Number of Servings
Serves 4
Ingredients
Directions
  1. Preheat oven to 400 degrees.
  2. In a medium bowl, place cut carrots.
  3. In a small bowl, whisk together olive oil, honey, vanilla, salt, cinnamon, garlic powder, onion powder, cumin, coriander and black pepper.
  4. Pour over carrots; toss well to coat. Transfer carrots to a sheet pan.
  5. Roast for 30 minutes, stirring about every 10 minutes, until carrots are golden brown and fork-tender. (It may take longer, depending on the thickness of your carrots.)
  6. Serve warm with cilantro, pomegranate seeds and (optional) feta.
Nutrition Info
Garnished with cilantro and pomegranate seeds): 262 Calories, 3 g Protein, 0 mg Cholesterol, 42 g Carbohydrates, 30 g Total sugars (17 g Added sugars), 7 g Fiber, 11 g Total fat (2 g sat), 626 mg Sodium, [nut:5] Vitamin A, [nut:3] Vitamin K, [nut:2] Vitamin B6, Vitamin E, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin C, Folate, Phosphorus, Potassium

Blue Zone Vegetable Quesadillas

Blue Zone Vegetable Quesadillas
Number of Servings
2 quesadillas
Ingredients
  • Olive oil spray to coat
  • 4 (6-inch) corn tortillas
  • 1 cup shredded cheese (Mexican blend or Jack), divided
  • 1 cup vegetarian refried beans, divided
  • 1 cup roughly chopped fresh spinach, divided
Directions
  1. Coat a skillet lightly with the spray and warm over medium heat. Place 1 tortilla in the pan.
  2. Top with [q:1/4] cup cheese, [q:1/2] cup refried beans, and [q:1/2] cup spinach.
  3. Top the mixture with [q:1/4] cup of additional cheese and another tortilla.
  4. Press the top tortilla down lightly, then cook for 2 to 3 minutes on each side or until the quesadilla is golden brown and the cheese has melted.
  5. Move the quesadilla to a cutting board and cut into quarters.
  6. Repeat to make the remaining quesadilla. Serve hot with your choice of salsa and guacamole.
Nutrition Info
2 quesadillas: 484 Calories, 27 g Protein, 59 mg Cholesterol, 42 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 9 g Fiber, 23 g Total fat (13 g sat), 839 mg Sodium, [nut:5] Vitamin K, Calcium, Phosphorus, [nut:2] Vitamin A, Vitamin B2 (riboflavin), Vitamin B12, Zinc, [nut:1] Vitamin B6, Folate, Magnesium

Black Bean Pita Pockets

Black Bean Pita Pockets
Number of Servings
4 pita pockets
Ingredients

Pita Pockets

  • Ezekiel 4:9 Whole Grain Pocket Bread
  • 1 can of black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1 cup sliced cherry tomatoes
  • 1 jalapeño, seeded and finely chopped
  • 2 tbsp Fresh cilantro, chopped
  • [q:1/2] cup Red onion, diced
  • [q:1/4] cup Olive oil
  • 2 tbsp Lime juice
  • 1 tsp Garlic powder
  • [q:1/4] tsp Chili powder
  • [q:1/2] tsp Cumin
  • 1 tsp Sea Salt
  • [q:1/2] tsp Pepper

To Serve

  • 1 avocado, sliced
  • Feta cheese, crumbled
  • Mixed greens
Directions
  1. In a separate bowl, mix together [q:1/4] cup olive oil, 2 tbsp lime juice, 1 tsp sea salt, [q:1/2] tsp pepper, [q:1/2] tsp cumin, [q:1/4] tsp chili powder, and 1 tsp garlic powder.
  2. Whisk to combine. Mix well, then set aside.
  3. To a large mixing bowl, combine the can of drained and rinsed black beans, 1 cup thawed corn, 1 cup sliced cherry tomatoes, 1 jalapeno, seeded and chopped, [q:1/2] diced red onion, and 2 Tbsp fresh chopped cilantro.
  4. Pour the dressing over the black bean salad. Mix until combined.
  5. Warm the pitas up in pan. Slice in half and open the pockets.
  6. Line each pita pocket with a handful of the mixed greens of your choice.
  7. Add sliced avocado and a scoop of the black bean salad. Finish with a sprinkle of feta cheese.
Nutrition Info
1 pita pocket: 565 Calories, 19 g Protein, 17 mg Cholesterol, 65 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 17 g Fiber, 28 g Total fat (6 g sat), 836 mg Sodium, [nut:3] Vitamin B2 (riboflavin), Vitamin B6, Vitamin K, Folate, Phosphorus, [nut:2] Vitamin B1 (thiamine), Vitamin C, Vitamin E, Calcium, Iron, Potassium, [nut:1] Vitamin A, Vitamin B3 (niacin), Vitamin B12, Magnesium, Zinc
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