Rigatoni with Ratatouille Bolognese
Rigatoni with Ratatouille Bolognese

Prep Time
45 minutes prep time
Number of Servings
4
Ingredients
- Salt
- 1 lb eggplant, peeled if you like and cut into chunks
- 1 onion, peeled and cut into chunks
- 1 fennel bulb, trimmed and cut into chunks
- 1 zucchini, cut into chunks
- 1 red or yellow bell pepper, cored and cut into chunks
- 6 garlic cloves
- [q:1/4] cup plus 2 Tbsp olive oil, divided
- 1 cup tomato paste
- 1 (28 oz) can crushed tomatoes
- Pepper
- 1 lb whole-wheat rigatoni or other cut pasta
- [q:1/4] cup chopped fresh parsley, for garnish
Directions
- Bring a large pot of water to a boil and salt it. Put eggplant, onion, fennel, zucchini, bell pepper, and garlic in a food processor with [q:1/4] cup of the oil. Pulse, stopping to scrape down sides once or twice, until finely chopped but not puréed.
- Put remaining 2 tablespoons oil in a large skillet over medium-high heat. When it’s hot, add vegetables and cook, stirring often, until onion becomes translucent, 3 to 5 minutes. Add tomato paste, turn heat to medium-low, and cook, stirring frequently, until tomato paste caramelizes, 3 to 5 minutes. Add crushed tomatoes and sprinkle with salt and pepper. Bring mixture to a boil, and then reduce heat so it bubbles gently but steadily. Cook, stirring occasionally, until sauce thickens and vegetables are tender, 15 to 20 minutes.
- Add pasta to boiling water, and cook, stirring occasionally, for 5 minutes, and then start tasting. When pasta is tender but still has some bite, scoop out 2 cups cooking water, and then drain pasta.
- Immediately add pasta and a splash of cooking water to skillet and turn heat to medium-high. Toss to coat in sauce, adding a little more reserved pasta water if necessary to create a slightly creamy, but not soupy, sauce. Taste and adjust seasoning; then garnish with parsley and serve.
Nutrition Info
776 Calories, 26 g Protein, 131 g Carbohydrates, 14 g Fiber, 23 g Total fat (3 g sat), 1,233 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), B3 (niacin), B6, C, E, K, Iron, Magnesium, Phosphorus, [nutrition:4] Vitamin B2 (riboflavin), Folate, Potassium, [nutrition:3] Zinc, [nutrition:2] Calcium, [nutrition:1] Vitamin A
Rigatoni with Fresh Cherry Tomatoes and Olives
Rigatoni with Fresh Cherry Tomatoes and Olives

Prep Time
30 min prep time
Number of Servings
4
Ingredients
- Salt and pepper
- [q:10 1/2] oz rigatoni or other short-cut pasta
- 4 Tbsp olive oil, divided
- 5 or 6 garlic cloves, thinly sliced
- 14 oz cherry tomatoes, halved
- [q:3 1/2] oz mixture of Picholine, Nocellara, and Kalamata olives or whatever you have on hand, pitted and roughly chopped
To Serve
- [q:1 1/2] oz Parmesan cheese, grated
- [q:1/2] oz basil leaves, thinly sliced (chiffonade)
Directions
- Bring a saucepan of water to boil, add salt, and cook pasta for 12–14 minutes, or until al dente. Drain, reserving some pasta water.
- Meanwhile, warm 2 tablespoons of the oil in a frying pan and cook garlic for 2 minutes. Remove with a slotted spoon and set aside.
- Add tomatoes to pan and cook for 5 minutes. Add pasta and olives and return garlic to pan, along with a little pasta water. Cook for 3 minutes.
- Serve drizzled with remaining 2 tablespoons of oil. Sprinkle with Parmesan, basil, and some pepper.
Nutrition Info
492 Calories, 15 g Protein, 63 g Carbohydrates, 5 g Fiber, 20 g Total fat (4 g sat), 536 mg Sodium, [nutrition:3] Phosphorus, [nutrition:2] Vitamin B6, E, K, [nutrition:1] Vitamin B1 (thiamine), B3 (niacin), C, Calcium, Iron, Magnesium, Zinc
Rosemary Skewers with Sweet & Citrusy Italian Dressing
Rosemary Skewers with Sweet & Citrusy Italian Dressing

Prep Time
5 minutes, plus 12-18 minutes cook time*
Number of Servings
6 skewers/sprigs
Ingredients
- Suggested veggies:
- Cremini mushrooms (halved)
- thick-sliced zucchini
- chunks of peppers
- whole cherry tomatoes
- chunks of eggplant
- thin discs of sweet corn
- Rosemary sprigs
- [q:1/4] cup Udo’s Oil
- 2 Tbsp frozen orange 100% juice concentrate
- 1 Tbsp dried Italian herb mix
- 2 tsp minced dried or roasted garlic
- Salt and pepper to taste
Directions
- Coat veggies in a light amount of olive oil
- Pierce tough veggies with a skewer or toothpick to create a hole large enough to thread the woody end of the rosemary sprig through
- Thread rosemary through pierced veggies
- Sprinkle salt and pepper over skewers and grill on the barbecue
- Combine remaining ingredients until mixed and drizzle or brush dressing over cooked skewers
Nutrition Info
Per Skewer (sauce only): 11g carbs, 9g fat
Vegan Ginger Wasabi Sushi Roll
Vegan Ginger Wasabi Sushi Roll

Prep Time
10 minutes + 25 minutes cook time
Number of Servings
Serves 4
Ingredients
- 4 nori sheets
- [q:1/2] cup sushi rice
- [q:1/2] cup Nutty Infusions™ Cashew Butter, Ginger Wasabi
- 2 Tbsp Agave Nectar, Amber & Organic
- 2 tsp rice vinegar
- 2 tsp Extra Virgin Sesame Seed Oil, Organic
- 1 cucumber, sliced
- 1 avocado, sliced
Directions
- Place sushi rice with 1 cup of water in a pot on high heat.
- Allow for rice to reach boil, cover and place on low for 15 minutes.
- Once sushi rice has been cooked, combine with agave, rice vinegar, and sesame oil.
- Place [q:1/4] cup cooked sushi rice on nori sheet and add cucumbers, ginger wasabi Nutty Infusions™, and avocado.
- Place water on outer corners of the nori sheet.
- Roll nori sheet until maki roll is formed.
- Cut into eight pieces and serve with soy sauce.
Nutrition Info
419 Calories, 9 g Protein, 0 mg Cholesterol, 43 g Carbohydrates, 9 g Total sugars (7 g Added sugars), 5 g Fiber, 26 g Total fat (5 g sat), 11 mg Sodium, [nut:3] Phosphorus, [nut:2] Vitamin B6, Magnesium, Zinc, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin K, Folate, Iron, Potassium
Raw Cauliflower Rice
Raw Cauliflower Rice

Prep Time
20 minutes prep time
Number of Servings
makes about 4 cups (serves 4)
Ingredients
- 1 head (about 2 lb) cauliflower
- Salt and pepper to taste
Directions
- Wash and dry cauliflower. Pull off and discard outer leaves and cut head into 4 quarters. If using a box grater, position it over a large bowl and grate cauliflower to size of cooked rice grains. Alternatively, divide quarters into florets, place half of them in the bowl of a food processor, and process until cauliflower is size of cooked rice grains, about 20 seconds.
- Transfer to a large bowl. Repeat with remaining cauliflower.
- Season to taste with salt and pepper.
Nutrition Info
58 Calories, 4 g Protein, 11 g Carbohydrates, 5 g Fiber, 1 g Total fat, 359 mg Sodium, [nutrition:5] Vitamin C, [nutrition:3] Vitamin B6, K, Folate, [nutrition:1] Vitamin B2 (riboflavin), Phosphorus, Potassium
Spiral Pasta Salad with Tofu Feta
Spiral Pasta Salad with Tofu Feta

Prep Time
2 hours 10 minutes plus 10 minutes Cook time
Number of Servings
Serves 5
Ingredients
- 12 ounces Eden Kamut Spirals, 1 package
- or any Eden Spiral Pasta
- [q:1/2] pound organic tofu feta (see notes)
- 3 Tbsp Eden Extra Virgin Olive Oil
- 6 Tbsp Eden Red Wine Vinegar
- 2 cloves garlic, minced
- [q:1/4] tsp freshly ground black pepper
- 1 cup organic cherry tomatoes, sliced in half
- [q:1/2] cup pitted Kalamata or any black olives, rinsed
- [q:1/4] cup fresh basil, finely chopped
- 2 cups baby salad greens
Directions
- Cook pasta as package directs, rinse quickly, drain and place in a large mixing bowl.
- Whisk together the olive oil, vinegar, garlic and pepper. Pour over pasta.
- Mix in tomatoes, olives, and fresh basil. Place the salad on top of the baby salad greens or mix in.
- Crumble the tofu feta over the salad. Serve room temperature or chilled.
Nutrition Info
363 calories, 12 g fat (29% calories from fat), 12 g protein, 56 g carbohydrate, 7 g fiber, 0 mg cholesterol, 215 mg sodium
Tropical Acai Bowl
Tropical Acai Bowl
Number of Servings
Serves 2
Ingredients
- Ezekiel 4:9 Sprouted Flake Cereal
- [q:1/2] cored pineapple
- 1 cup frozen Acai puree
- 1 cup frozen banana
- [q:1/2] cup spinach
- [q:1/2] frozen mango
- [q:1/2] cup frozen mixed berries
- 1 tbs chia seeds
- [q:1/2] cup almond milk
- Pitaya
- Fresh mango
- Coconut flakes
Directions
- Cut pineapple in half
- Remove core
- Blend acai, banana, spinach, mango, mixed berries, chia seeds and almond milk in blender until smooth
- Pour smoothie into pineapple
- Top with fresh mango, pitaya, coconut and Ezekiel 4:9 Sprouted Flake Cereal
Nutrition Info
520 Calories, 9 g Protein, 0 mg Cholesterol, 113 g Carbohydrates, 63 g Total sugars (1 g Added sugars), 18 g Fiber, 9 g Total fat (3 g sat), 156 mg Sodium, [nut:5] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B6, Vitamin C, [nut:4] Vitamin K, Folate, [nut:3] Iron, [nut:2] Vitamin B3 (niacin), Vitamin E, Calcium, Magnesium, Phosphorus, Potassium, [nut:1] Vitamin A, Zinc
Chickpea Patties with Mango Chutney
Chickpea Patties with Mango Chutney

Ingredients
- 2 tsp olive oil
- 1 small onion, diced
- 3 Tbsp minced celery
- 2 Tbsp minced red bell pepper
- 2 Tbsp minced parsley
- 2 garlic cloves, minced
- 2 tsp curry powder
- [q:1/4] tsp ground cumin
- Pinch cayenne
- Pinch sea salt and pepper
- 2 cups chickpeas, drained and rinsed
- 1 egg, beaten
- [q:1 1/3] cup whole-wheat panko breadcrumbs
- 1 Tbsp olive oil
- 4 whole-grain buns, toasted (optional)
- 4 slices tomato
- 4 lettuce leaves
- Your favorite mango chutney
Directions
- Heat the 2 teaspoons of olive oil in a cast iron skillet over medium heat. Add onion and sauté for 3 minutes. Add in celery, bell pepper, parsley, and garlic, and sauté for 2 minutes. Add curry powder, cumin, cayenne, and a pinch of sea salt and pepper, if desired, and remove from heat.
- Purée chickpeas in a food processor or blender, adding a little water, if necessary. Pulse until you have a coarse purée. Add chickpeas to a bowl. Add in vegetable mixture, egg, and breadcrumbs and mix well. Adjust seasonings with additional salt and pepper, if desired.
- Form mixture into 4 patties. Heat cast iron skillet over medium-high heat. Add the 1 tablespoon of olive oil. Add patties and brown on both sides for about 5 to 6 minutes per side.
- Add patties to toasted buns and top with tomato slices, lettuce leaves, and mango chutney. Serve alongside Cucumber and Vinegar Salad.
Nutrition Info
756 Calories, 29 g Protein, 131 g Carbohydrates, 16 g Fiber, 15 g Total fat 2 g sat), 601 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), B6, Folate, Phosphorus, [nutrition:4] Vitamin K, [nutrition:3] Vitamin B2 (riboflavin), Iron, Zinc, [nutrition:2] Vitamin B3 (niacin), C, Calcium, Magnesium, Potassium, [nutrition:1] Vitamin E
Cucumber and Vinegar Salad
Cucumber and Vinegar Salad

Prep Time
5 min prep time
Number of Servings
serves 2
Ingredients
- 1 cup diced cucumber
- 1 tsp balsamic vinegar
Directions
- Toss cucumber with balsamic vinegar.
- Serve.
Nutrition Info
9 Calories, 2 g Carbohydrates, 2 mg Sodium, [nutrition:1] Vitamin K
Mexi Chilli Bowl
Mexi Chilli Bowl

Prep Time
35 min prep time
Number of Servings
4
Ingredients
For the Chilli
- 1 onion, diced
- 3 garlic cloves, minced
- 2 red bell peppers, diced
- 1 (approximately 13 oz) can diced tomatoes
- 1 (approximately 10 oz) can brown lentils, drained and rinsed
- 1 (approximately 9 oz) can kidney beans, drained and rinsed
- 1 red chilli, diced
- 2 tsp smoked paprika
- 2 tsp ground cumin
- [q:1/2] tsp salt
For the Bowl
- 2 handfuls corn tortilla chips
- [q:1/2] cup Fresh Salsa (recipe follows)
- 1 avocado, sliced
- [q:1/4] cup cilantro leaves
- Handful watercress or sprouts
- 1 lime, quartered
Directions
- Heat a large saucepan on low. Lightly sauté onion, garlic, and bell peppers.
- Add all other Chilli ingredients and stir well. Simmer for 30 minutes or until cooked through.
- Spoon into serving bowls and serve with chips, salsa, avocado, cilantro, watercress or sprouts, and a wedge of lime.
Nutrition Info
682 Calories, 39 g Protein, 118 g Carbohydrates, 33 g Fiber, 11 g Total fat (2 g sat), 568 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), B6, C, Iron, Folate, Phosphorus, Potassium, [nutrition:4] Vitamin B2 (riboflavin), B3 (niacin), K, Magnesium, Zinc, [nutrition:2] Vitamin A, E, [nutrition:1] Calcium