Shamrock Smoothie

Shamrock Smoothie
Prep Time
10 minutes
Number of Servings
Serves 3
Ingredients
  • 1 (13.5 oz) can coconut milk
  • [q:1/4] tsp mint extract*
  • 1 tsp vanilla extract
  • 1 cup loosely packed fresh baby spinach
  • [q:1/4] cup fresh mint
  • 2 Tbsp agave nectar
Directions
  1. Blend all ingredients in a high-speed blender until mixture is smooth.
  2. Divide between 3 glasses and serve.
Nutrition Info
301 Calories, 3 g Protein, 15 g Carbohydrates, 10 g Total sugars (10 g Added sugars), 1 g Fiber, 27 g Total fat (24 g sat), 27 mg Sodium, [nutrition:4] Vitamin K, [nutrition:3] Iron, [nutrition:1] Folate, Magnesium, Phosphorus

Ginger Rice Pudding

Ginger Rice Pudding
with Raspberry-Lime Sauce
Prep Time
50 minutes
Number of Servings
6 servings
Ingredients
  • 1 cup arborio (risotto) rice
  • [q:4 1/2] cups unsweetened coconut milk beverage
  • 1 1-inch piece ginger, peeled and finely minced
  • Finely grated zest and juice of 1 organic lime
  • [q:1/3] cup honey
  • 1 tsp vanilla extract
  • 3 cups frozen raspberries
  • [q:1/8] cup water
  • 3 Tbsp honey
Directions
  1. Rinse rice under cold water. Drain and set aside.
  2. Bring coconut milk beverage to a boil in a large pot. Add rice, ginger, and lime zest. Lower heat to a simmer.
  3. Cook for 30 minutes, stirring every few minutes, until rice is soft and creamy and most of the liquid has been absorbed. Remove from heat and stir in the [q:1/3] cup of honey and the vanilla. Taste and add more honey if a sweeter pudding is desired. Set mixture aside to cool.
  4. Place frozen raspberries in a saucepan set over medium-low heat. Add water and the 3 tablespoons of honey. Cook for approximately 10 to 15 minutes, until raspberries soften and sauce forms. Remove from heat and stir in lime juice.
  5. Serve pudding warm or at room temperature, topped with Raspberry-Lime Sauce.
Nutrition Info
336 Calories, 5 g Protein, 67 g Carbohydrates, 9 g Fiber, 7 g Total fat (5 g sat), 165 mg Sodium, [nutrition:3] Vitamin C, [nutrition:2] Manganese, [nutrition:1] Copper, Magnesium, Potassium

Potato & Mushroom Pierogi

Potato & Mushroom Pierogi
Prep Time
30 minutes
Number of Servings
24 pierogi
Ingredients
Directions

  1. Make Dough

    1. Place flour and sea salt in a medium mixing bowl and mix.
    2. Add water and oil. Mix with a spoon until cool.
    3. Using your hands, form a ball of dough. Place dough on a lightly floured surface and knead 2 to 3 minutes.
    4. Place back in mixing bowl, cover, and refrigerate for 30 minutes.

  2. Caramelize Onions

    1. Heat oil in a heavy skillet and sauté onions with a pinch of sea salt until translucent and golden brown, stirring frequently. Set aside.

  3. Boil Potatoes

    1. Place potatoes in a pan with water to cover and add a pinch of salt. Bring to a boil.
    2. Reduce heat to medium and simmer until potatoes are tender.
    3. Remove, pour into a colander, and drain water. Divide in half for each type of filling. Set aside to cool.

  4. Make Mushroom Filling

    1. Place maitake and shiitake in a small saucepan and cover with cold water. Bring to a boil.
    2. Reduce heat and simmer for 10 minutes. Remove, drain, and coarsely chop.
    3. Heat oil in a skillet and sauté fresh mushrooms with the soy sauce for about 2 to 3 minutes.
    4. Add the maitake, shiitake, and garlic. Sauté 3 to 5 minutes.
    5. Add [q:1 1/2] cups of cooked potatoes and mash with a potato masher or fork.
    6. Add [q:1/2] cup caramelized onions, sauerkraut, black pepper, and sea salt. Mix well. Set filling aside.

  5. Make Potato Filling

    1. Heat oil and sauté onions until translucent.
    2. Add [q:1 1/2] cups cooked potatoes and mash with a potato masher or fork.
    3. Add remaining half of the caramelized onions, sauerkraut, salt, and pepper. Mix.

  6. Make Peirogi

    1. Form the Pierogi

      1. Divide the dough into thirds and roll out on a lightly floured surface until about [q:1/8]-inch thick. Using a pastry cutter or glass, cut the dough into 3 to [q:3 1/2]-inch circles for the pierogi shell.
      2. To form the pierogi, place [q:1 1/2] to 2 teaspoons of filling in the center of each dough circle. Moisten edge of half the dough with a little water, fold it over the filling, and pinch the edges together firmly.
      3. Repeat, alternating fillings. Keep the filled pierogi covered until all have been formed.

    2. Boil the Pierogi

      1. Bring 3 to 4 quarts of water to boil in a medium pot.
      2. Working in batches of 5 or 6, cook pierogi in boiling water until they float to the surface - about 3 to 4 minutes.
      3. Remove and drain in a colander. Repeat until all pierogi have been boiled.

    3. Fry the Pierogi

      1. Heat 2 to 3 tablespoons oil in a heavy skillet and fry pierogi until golden brown on each side.
      2. Continue boiling and frying the pierogi until all have been cooked.
Nutrition Info
118 calories, 5 g fat (36% calories from fat), 3 g protein, 16 g carbohydrate, 1 g fiber, 0 mg cholesterol, 106 mg sodium

Sweet Potato Lentil Patty Sandwiches

Sweet Potato Lentil Patty Sandwiches
Number of Servings
8 sandwiches
Ingredients

Sandwiches

  • 8 Ezekiel 4:9 Sprouted Grain Low Sodium English Muffins
  • [q:1 1/2] cups cooked lentils
  • [q:1 1/2] cups cooked sweet potatoes, peeled and mashed
  • [q:1 1/2] tsp smoked paprika
  • 1 Tbsp ground flax seed + 2 tbs water
  • [q:3/4] cup panko breadcrumbs
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • [q:1/2] tsp sea salt
  • [q:1/2] tsp black pepper
  • 2 tbs olive oil
  • 2 avocados, sliced
  • Micro greens
  • 8 vegan cheese slices of choice

Creamy Maple Mustard

  • [q:1/4] cup maple syrup
  • [q:1/2] cup Dijon mustard
  • [q:1/2] cup vegan Mayo
Nutrition Info
1 sandwich: 503 Calories, 15 g Protein, 61 g Carbohydrates, 11 g Total sugars (6 g Added sugars), 13 g Fiber, 24 g Total fat (2 g sat), 551 mg Sodium, [nutrition:5] Vitamin A, Folate, [nutrition:4] Vitamin B1 (thiamine), B6, [nutrition:3] Phosphorus, [nutrition:2] Vitamin B2 (riboflavin), K, Iron, Zinc, [nutrition:1] Vitamin B3 (niacin), C, E, Magnesium, Potassium

Spiced Apple Crisp

Spiced Apple Crisp
Ingredients

Filling

  • 4 green apples, peeled, cored, and sliced into [q:1/2]-inch-thick slices
  • [q:1 1/3] cup (split) Monk Fruit with Erythritol, Organic Powder
  • 2 Tbsp cornstarch
  • 1 tsp fresh lemon juice
  • 1 tsp cinnamon
  • [q:1/2] tsp ground nutmeg
  • [q:1/2] tsp salt

Topping

  • [q:3/4] cup vegan butter, cut into cubes
  • [q:1 1/2] cups Rolled Oats, Organic
  • 1 cup flour
  • [q:1/2] tsp salt
  • 1 Tbsp cinnamon
Directions
  1. Preheat oven to 350 degrees. For the filling, into an 8 x 8-inch pan, add all ingredients including [q:1/3] cup NOW Monk Fruit Sweetener and toss to combine.
  2. For the topping, into another bowl, add all ingredients including 1 cup NOW Monk Fruit Sweetener. Combine using a fork, until crumbly. Add topping to pan.
  3. Bake 30 minutes. Let cool for 10 minutes before serving.
Nutrition Info
Made with monk fruit: 356 Calories, 4 g Protein, 0 mg Cholesterol, 72 g Carbohydrates, 9 g Total sugars (0 g Added sugars), 6 g Fiber, 22 g Total fat (19 g sat), 414 mg Sodium, [nutrition:1] Vitamin B1 (thiamine), Iron, Magnesium, Phosphorus

Sesame Stir Fried Udon

Sesame Stir Fried Udon
Prep Time
10 minutes, plus 10 minutes cook time
Number of Servings
Serves 4
Ingredients
Directions
  1. Cook udon per package directions, rinse, and drain.
  2. Heat the oils in a large skillet and add the cooked udon, shoyu, and green onions.
  3. Stir fry over medium heat until hot, stirring frequently.
  4. Serve with any Eden Gomasio as garnish.
Nutrition Info
245 calories, 5 g fat (19% calories from fat), 10 g protein, 41 g carbohydrate, 3 g fiber, 0 mg cholesterol, 327 mg sodium

Sweet Potato Stew with Lentils and Spinach

Sweet Potato Stew with Lentils and Spinach
Prep Time
45 minutes
Number of Servings
4 servings
Ingredients
  • 2 Tbsp oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 Tbsp fresh minced ginger
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 2 sweet potatoes(unpeeled), chopped into bite-size chunks
  • [q:1 1/2] cups red or yellow lentils, rinsed
  • 6 cups baby spinach
  • Salt and freshly ground black pepper
Directions
  1. Heat oil in a medium pot set over medium heat. Add onion and sauté for 5 minutes. Add garlic and ginger and sauté for 2 minutes. Add cumin and turmeric and sauté for 1 minute, stirring constantly.
  2. Add sweet potatoes, lentils, and enough water to just cover ingredients in pot.
  3. Simmer until lentils and sweet potato are tender, approximately 20 to 25 minutes.
  4. Add spinach and simmer for a few minutes, or until spinach is soft and wilted. Season with salt and pepper and serve.
Nutrition Info
395 Calories, 20 g Protein, 64 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 11 g Fiber, 8 g Total fat (1 g sat), 346 mg Sodium, [nutrition:5] Vitamin A, Vitamin B1 (thiamine), Folate, [nutrition:4] Vitamin B6, [nutrition:3] Iron, Phosphorus, [nutrition:2] Zinc, [nutrition:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin C, Vitamin E, Vitamin K, Magnesium, Potassium

Slow-Cooker Maple-Pear Butter

Slow-Cooker Maple-Pear Butter
Prep Time
25 minutes
Number of Servings
2 half-pint jars
Ingredients
  • 2 lb ripe pears, peeled, cored, and cut into 1-inch chunks
  • [q:1⁄4] cup maple syrup
  • Juice and grated zest of 1 organic lemon
  • 2 cinnamon sticks
Directions
  1. Place pears, maple syrup, lemon juice and zest, cinnamon sticks, and [q:1⁄3] cup of water into a slow cooker. Cover and cook on High for 4 hours, or until pears are very soft.
  2. Remove cinnamon sticks from slow cooker and discard. Using a slotted spoon, remove pears from slow cooker. Reserve cooking liquid.
  3. Purée pears in a food processor. Add cooking liquid as needed to create a thick and spreadable texture.
  4. Transfer pear butter into clean half-pint glass canning jars. Leave [q:1⁄2]-inch of headspace. With a clean towel, wipe jar rims and screw on canning lids.
  5. Process for 20 minutes in a boiling water bath.
Nutrition Info
93 Calories, 0 g Protein, 25 g Carbohydrates, 17 g Total sugars (6 g Added sugars), 4 g Fiber, 0 g Total fat (0 g sat), 2 mg Sodium, [nutrition:1] Vitamin B2 (riboflavin), Vitamin C

Cucumber Wakame Salad

Cucumber Wakame Salad
Prep Time
20 minutes
Number of Servings
Serves 4
Ingredients
Directions
  1. Soak wakame for ten minutes in cold water to cover. Drain water from wakame and discard.
  2. While soaking, place cucumbers and sea salt in bowl and mix well. Let sit 10 to 15 minutes. Drain water from cucumbers.
  3. Mix wakame and cucumbers together. Add vinegar, maple syrup, sesame oil, and shoyu. Toss to mix.
  4. Serve garnished with gomasio. Serve room temperature or chilled.
Nutrition Info
48 calories, 2 g fat (30% calories from fat), 1 g protein, 8 g carbohydrate, 1 g fiber, 0 mg cholesterol, 703 mg sodium

Apple Cranberry Stuffing

Apple Cranberry Stuffing
Number of Servings
Serves 6
Ingredients
  • 10 slices Ezekiel 4:9 Sprouted Whole Grain Bread
  • 4 Tbsp olive oil
  • 1 cup onion
  • 1 cup celery
  • [q:1 1/2] cup green apple
  • [q:3/4] cup dried cranberries
  • 2 tsp rosemary
  • 1 tsp thyme
  • 2 tsp sage
  • 2 cups vegetable broth
Directions
  1. Cut 10 slices of bread into crouton-sized pieces. Toast for 10 minutes at 400° F.
  2. Pour olive oil, onion, celery and green apple into a heated cast iron skillet. Sautee until soft.
  3. Add toasted bread pieces into a large bowl. Combine with vegetable and apple mixture.
  4. Add dried cranberries, rosemary, thyme and sage. Mix well.
  5. Pour two cups of vegetable broth on top. Stir.
  6. Transfer all ingredients into casserole dish.
  7. Bake at 325° degrees for 25 minutes.
  8. Enjoy!
Nutrition Info
304 Calories, 7 g Protein, 0 mg Cholesterol, 45 g Carbohydrates, 22 g Total sugars (0 g Added sugars), 7 g Fiber, 12 g Total fat (2 g sat), 215 mg Sodium, [nut:2] Vitamin K, [nut:1] Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin B6, Vitamin E, Folate, Iron, Magnesium, Phosphorus
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