Buddha Bowls with Avocado Sauce

Buddha Bowls with Avocado Sauce
Prep Time
20 minutes prep, cook time for eggs, quinoa, and lentils, fermentation time for Yin Yang Carrots
Number of Servings
Serves 6
Ingredients

Buddha Bowls

  • 4 cups spinach or other salad greens (about [q:1/2] lb) 
  • 4 cups cooked quinoa or brown rice, warm
  • 4 cups cooked lentils, warm  
  • 4 sheets nori, cut into thin strips 
  • 4 organic fried or hard-boiled eggs (sliced) 
  • 2 cups sliced fresh seasonal veggies (such as carrots, avocados, cucumbers, or bell peppers) 
  • 2 to 3 cups Yin Yang Carrots

Avocado Sauce

  • [q:1/3] cup sauerkraut 
  • [q:1/4] cup roughly chopped fresh parsley 
  • 1 large clove garlic, crushed 
  • 1 large avocado, halved, pitted, and peeled 
  • 2 Tbsp white miso paste*
  • 1 tsp Dijon mustard 
  • 1 cup water 
  • Salt and freshly ground black pepper 
  • 2 Tbsp black sesame seeds, for garnish (optional)
Directions

  1. Make Buddha Bowls

    1.  Divide spinach among 4 shallow bowls and top with equal amounts of quinoa and lentils, dividing them among bowls.
    2. Finish each bowl with a few strips of nori, 1 egg, and equal amounts of the fresh veggies.
    3. Take Yin Yang Carrots out of their jar with a clean fork, letting any extra brine drain back into the jar, and divide equally among bowls. 

  2. Make Avocado Sauce

    1. Put all ingredients except salt and pepper into a blender or food processor, and blend until smooth.
    2. Thin dressing with additional water if needed, and season to taste with salt and pepper. 

  3. Dress and Serve

    1. Drizzle a few tablespoons of the dressing over each bowl.
    2. Garnish with sesame seeds, if desired.
    3. Serve immediately.
Nutrition Info
1,033 Calories, 55 g Protein, 168 g Carbohydrates, 28 g Fiber, 18 g Fat (3 g sat), 564 mg Sodium, [nutrition:5] Vitamin A, B1 (thiamine), B2 (riboflavin), B6, C, K, Iron, Magnesium, Phosphorus, Potassium, Zinc, [nutrition:3] Vitamin B3 (niacin), [nutrition:2] Vitamin E, [nutrition:1] Calcium

Instant Beauty Chocolate Pudding

Instant Beauty Chocolate Pudding
Number of Servings
2
Ingredients
  • 2 avocados, pitted and peeled
  • 1 banana, peeled
  • [q:1/4] cup unsweetened cocoa powder
  • 2 Tbsp Neocell Derma Matrix
  • 2 Tbsp honey
  • 1 tsp pure vanilla extract
  • Berries, nuts, or toasted coconut for serving, if desired
Directions
  1. Combine avocados, banana, cocoa powder, Neocell Derma Matrix, honey, and vanilla in a blender or food processor and process until smooth.
  2. Spoon into small bowl or cups and top with berries, nuts, or coconut, if desired. Eat immediately or refrigerate until serving.
Nutrition Info
467 Calories, 7 g Protein, 0 mg Cholesterol, 54 g Carbohydrates, 26 g Total sugars (17 g Added sugars), 19 g Fiber, 31 g Total fat (5 g sat), 18 mg Sodium, [nutrition:5] Vitamin B6, [nutrition:4] Folate, [nutrition:3] Vitamin K, Magnesium, [nutrition:2] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin C, Vitamin E, Magnesium, Phosphorus, Zinc, [nutrition:1] Vitamin B1 (thiamine), Iron

Sardine Power Lunch

Sardine Power Lunch
Number of Servings
Serves 2
Ingredients
Directions
  1. If using bread, slice and lightly toast then set aside.
  2. Remove sardines from can, cut each in half vertically and then each fillet into three pieces.
  3. On a small plate, coarsely mash the avocado with a fork. Squeeze lemon juice over to prevent browning.
  4. Top each slice of toasted bread (or cracker) with mashed avocado, a few sardine sections, a squeeze of lemon juice and a dash of hot sauce.
Nutrition Info
With 1 slice whole-wheat bread per serving: 328 Calories, 19 g Protein, 38 mg Cholesterol, 25 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 10 g Fiber, 19 g Total fat (3 g sat), 235 mg Sodium, [nut:5] Vitamin B3 (niacin), [nut:3] Vitamin B6, Vitamin C, Phosphorus, [nut:2] Vitamin B2 (riboflavin), Vitamin E, Vitamin K, Iron, Zinc, [nut:1] Vitamin B1 (thiamine), Calcium, Folate, Magnesium, Potassium

Sardine Tacos

Sardine Tacos
Number of Servings
Serves 2
Ingredients
  • Sriracha mayo
  • 4 small soft tortillas
  • [q:1/2] cup guacamole
  • 1 radish, thinly sliced
  • 1 can Wild Planet Wild Sardines in Water
  • [q:1/2] cup chopped or shredded purple cabbage
  • [q:1/4] cup queso fresco
  • [q:1/4] cup chopped cilantro
  • 1 fresh lime
Directions
  1. Spread sriracha mayo, to taste, onto each tortilla.
  2. Top with guacamole, fresh radish slices, Wild Planet Wild Sardines Skinless & Boneless Fillets, purple cabbage, queso fresco, chopped cilantro and a squeeze of fresh lime juice.
Nutrition Info
Made with [q:1/8] cup sriracha mayonnaise): 476 Calories, 19 g Protein, 81 mg Cholesterol, 31 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 5 g Fiber, 33 g Total fat (5 g sat), 612 mg Sodium, [nut:5] Vitamin B12, Phosphorus, [nut:3] Calcium, [nut:2] Vitamin B3 (niacin), Vitamin B6, Vitamin C, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin D, Vitamin K, Iron, Magnesium, Potassium, Zinc

Moisturizing Avocado Mask

Moisturizing Avocado Mask
Prep Time
5 minutes
Ingredients
  • 1 ripe avocado
  • 2 Tbsp honey
  • [q:1/3] c coconut cream
  • 1 tsp lemon juice
  • 1 tsp Plant-Sourced Minerals
Directions
  1. Combine all ingredients in a blender.
  2. Pour into a glass container with tight-fitting lid and store in the fridge for up to one week.
  3. To use: Apply mask to a clean-skin face and leave on for 10–15 minutes. Wash off with warm water and apply moisturizer immediately.

Turkey Wraps with Mango and Curried Mayonnaise

Turkey Wraps with Mango and Curried Mayonnaise
Prep Time
20 minutes
Number of Servings
4
Ingredients
  • 2 tsp curry powder
  • [q:1/2] cup fat-free or reduced-fat mayonnaise
  • 2 tsp fresh lemon juice
  • Salt and freshly ground black pepper to taste
  • 4 whole-wheat tortillas
  • 8 oz thinly sliced turkey
  • 4 cups finely chopped romaine lettuce
  • 2 cups thinly sliced seeded, peeled cucumber
  • 1 ripe mango, peeled, pitted, and chopped (about 1 cup), or 1 cup mango chutney
  • 1 ripe avocado, peeled, pitted, and cut into 8 thin slices
Directions
  1. Heat curry powder, stirring constantly, in a small skillet over medium-low heat until fragrant, about 2 minutes. Transfer to a small bowl. Stir in mayonnaise and lemon juice. Season to taste with salt and pepper.
  2. Chill, covered, until ready to use.
  3. When ready to serve, place one tortilla on a work surface. Spread with about [q:1/4] of the curried mayonnaise. Place [q:1/4] of the turkey in the center. Top with [q:1/4] of the lettuce, [q:1/4] of the cucumber, and [q:1/4] of the mango or mango chutney. Top with 2 avocado slices.
  4. Roll up like a burrito. Repeat process for remaining tortillas. Serve or make up to 4 hours ahead and refrigerate, wrapped tightly with plastic wrap. Bring to room temperature before serving.
Nutrition Info
398 Calories, 19 g Protein, 41 mg Cholesterol, 50 g Carbohydrates, 17 g Total sugars (0 g Added sugars), 8 g Fiber, 15 g Total fat (3 g sat), 871 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Vitamin K, Folate, [nutrition:4] Vitamin B6, Vitamin C, Phosphorus, [nutrition:3] Vitamin A, Vitamin B1 (thiamine), [nutrition:2] Vitamin B2 (riboflavin), Vitamin B12, Vitamin E, [nutrition:1] Calcium, Iron, Magnesium, Potassium, Zinc

Kale Salad with Mustard Dressing

Kale Salad with Mustard Dressing
Prep Time
15 minutes
Number of Servings
4
Ingredients

Salad

  • 4 cups kale, (1 bunch) remove hard stems and discard
  • 1 quart water, for blanching kale
  • 1 tsp fresh lemon juice
  • 2 pinches EDEN Sea Salt
  • 1 cup seedless red grapes, halved
  • [q:1/2] cup seedless green grapes, halved
  • 1 ripe avocado, seeded, peeled, sliced
  • [q:1/4] cup pine nuts, lightly dry pan roasted

Dressing

Directions
  1. Bring water to a boil in a medium saucepan.
  2. Add the kale and blanche 3 to 4 minutes.
  3. Remove, drain, and rinse under cold water to set the bright green color.
  4. Using a knife, slice the kale into small pieces. Place the kale in a mixing bowl and add the lemon juice and pinches of sea salt.
  5. Using your hands, massage the lemon juice and salt into the kale to help soften the leaves. Let sit while you prepare the dressing.
  6. Place all ingredients for the dressing into a blender and pulse until creamy. Pour into a serving container.
  7. Place the grapes in the bowl with the kale and toss.
  8. Add the avocado and gently toss.
  9. Place the salad in a serving bowl and garnish with pine nuts.
  10. Spoon the dressing over the salad before eating.
Nutrition Info
Per serving: 313 calories, 26g fat (69% calories from fat), 6g protein, 21g carbohydrate, 4g fiber, 0mg cholesterol, 289mg sodium

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Contributor
Pamela Bump
Tags
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avocado
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Super Salad

Super Salad
Perfect for lunch
Number of Servings
Serves 1
Ingredients
  • 1 cup red leaf lettuce
  • 1 cup baby arugula
  • [q:1/4] cup diced baby carrots
  • [q:1/2] cup cucumber, chopped
  • [q:1/2] avocado, sliced into quarters
  • [q:1/2] cup chopped red bell pepper
  • 1 hard boiled egg, quartered
  • [q:1/3] cup chopped beets
  • [q:1/2] cup halved grape tomatoes
  • sliced leek for garnish
Directions
  1. Mix together in a serving bowl.
  2. Garnish with sliced leek.
Nutrition Info
354 Calories, 12 g Protein, 160 mg Cholesterol, 39 g Carbohydrates, 15 g Total sugars (0 g Added sugars), 14 g Fiber, 20 g Total fat (4 g sat), 159 mg Sodium, [nutrition:5] Vitamin A, Vitamin B6, Vitamin C, Vitamin K, Folate, [nutrition:3] Vitamin B2 (riboflavin), Vitamin E, Phosphorus, Potassium, [nutrition:2] Vitamin B1 (thiamine), Vitamin B3 (niacin), Iron, Magnesium, [nutrition:1] Vitamin B12, Calcium, Zinc

California Roll

California Roll
Prep Time
30 minutes, plus 30 minutes cook time
Number of Servings
8
Ingredients
Directions
  1. Mix the vinegar and mirin in with the rice evenly. Toss with a fork or wooden spoon to cool the rice. Do not stir. When rice is cool or room temperature it is ready to use. Hot rice will cause the nori to fall apart easily.
  2. Tear or cut each sheet of nori in half, creating eight equal size pieces measuring 4 inches long by [q:7 1/4] inches wide.
  3. Place a sheet of nori on a sushi mat with the smooth, shiny side facing down on the mat. Spread approximately [q:1/2] cup of cooked rice on the sheet, covering the width and length of the sheet, leaving only about [q:1/2] inch of the sheet closest to you uncovered. Moisten your fingers with a little cold water and press the rice down firmly against the nori. Sprinkle roasted sesame seeds on the rice, lightly coating it. Place a sheet of plastic wrap or a damp towel on a sushi mat. Press firmly with your fingers or a wooden spoon to press the sesame seeds into the rice slightly. Turn the rice covered sheet of nori upside down and place on the plastic wrap or damp towel (rice facing down), with the uncovered part of the nori closest to you. About two inches from the bottom of the nori, place one green onion lengthwise on the nori. Then place 2 to 3 slice of avocado lengthwise next to the onion. Sprinkle Eden Shake and ginger pickles over the green onion and avocado. Roll the sushi up in jelly roll fashion, pressing firmly with your fingers and thumbs. Continue rolling until completely rolled. Wrap the sushi mat completely around the roll and squeeze very gently. Remove the sushi mat and plastic wrap or towel from the roll. Set aside. Repeat the above steps until all ingredients have been used. You should now have 8 small California rolls.
  4. With a sharp, moistened knife, cut each roll in half. You will need to moisten the knife each time you slice the roll to prevent rice from sticking to it. Cut each half in half and then each quarter in half. Repeat until all rolls have been coated in seeds and sliced into 8 equal size pieces. Arrange the sushi on a platter.
  5. Any of your favorite toppings may be used to fill the roll in place of or in combination with the above. Other Eden fillings such as Eden Umeboshi Plums or Paste, thin strips of Eden Pickled Daikon Radish or a dip sauce may be made with Eden Wasabi and any Eden Shoyu Soy Sauce.
Nutrition Info
526 calories, 14g fat (24% calories from fat), 11g protein, 86g carbohydrate, 18g fiber, 0mg cholesterol, 170mg sodium
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