Vegan Avocado Hummus with Lime Vitality

This year I'm dedicated to sharing more recipes and essential oils combined in easy to make meals and food. I am a Young Living devotee and use the Vitality line specifically.

Today I'm sharing a simple vegan hummus with no garlic! I love garlic but wanted to create a version my kids would eat, not just me, and I realize some people don't like garlic (why? I am not judging, just questioning your judgement lol).

Without further ado:

Ingredients:
1 can garbanzo beans
1 bunch hulled pumpkin seeds
1 bunch cilantro
1 avocado
2 drops of Young Living Lime Vitality (or zest and juice of 1 lime)
Salt
1 tbsp oil of coice
Up to 1 cup of water for thinning

Directions:
1. Place garbanzo beans and pumpkin seeds in food processor and process.
2. Add avocado and process. You will need to scrape down the sides of the bowl and process a few times.
3. Add cilantro, and 2 drops of Lime Vitality, or the zest and juice of 1 lime. Process. Scrape down, process again.
4. Consistency will be thick, add oil or water for desired consistency. I use both, but it's your choice.
5. Place in bowl and refrigerate to allow flavors to marinate.

This is packed with nutrients!

Garbanzo beans contain vitamin K, copper, manganese, choline, and selenium. Besides being an excellent vegan and gluten-free source of protein and fiber, they also contain exceptional levels of iron, vitamin B-6, and magnesium. Garbanzo, or chickpeas, are cooling, pungent and pacify kapha dosha.

Pumpkin seeds are a great source of protein and unsaturated fats, including omega-3. They also contain a good range of nutrients including iron, selenium, calcium, B vitamins and beta-carotene, which the body converts into vitamin A. Their biggest claim to fame is that they are an excellent natural source of magnesium and zinc. Pumpkin seeds are heating, pungent and pacify kapha dosha.

Avocados are a great source of healthy fats, specifically monounsaturated fats. They deliver vitamin C, for a healthy immune system; folate, which helps regulate cell function, and vitamin K for bone health. Avocado is sweet, cooling and pacify pitta doaha.

Cilantro is rich in phytonutrients, flavonoids and phenolic compounds. It is very low in saturated fat and cholesterol and is a good source of dietary fiber, vitamins A, C, E, K, calcium, iron, potassium, and magnesium. Cilantro is cooling, sweet and pacifies pitta dosha.

Limes are renowned for their vitamin C content. They are cooling, sweet and pacify pitta doaha.

Let me know if you want to see more quick recipes with video!

I always chant when I cook. I am chanting the Gayatri Mantra to my food. I believe that it infuses the food with good energy, or vibrations, which are healing.

Let me know if you make this!

En-joy!

Dr. Sharon's Mexican Chip and Salsa Vegetarian Soup

In October I was blessed to cater a retreat in Lake Arrowhead for 2 weeks. The Teacher was the multi-talented Healer, Mama Sharon, who shared this delicious recipe with me.

Doctor Sharon has been a healer since the age of 5, and has spent the last 30+ years teaching natural healing and mind-body medicine worldwide.


Without further ado, the recipe.

Serves: 4

Ingredients:
3.5 c veg broth
2-15 ounce cans of black or pinto beans, rinsed and drained
1/2 c green onion, chopped
3 c mild salsa
1/2 tbsp green chilies, diced and canned (add more for hotter soup)
1 c fresh or frozen corn kernels
1/4 c cilantro
1/4 c garlic, chopped
1/4 tsp Spike spice mix
1/4 tsp Trader Joe's 21 Salute
Juice of 1 lime
2 c tortilla chips, broken into bite sized pieces
1 c avocado chunks
1/2 c queso fresco or Havarti cheese


Instructions:
1. Place broth, beans, salsa, corn, green onions, garlic, spices and chilies in a Crock-Pot.

2. Cook on low for 5 hours to blend flavors, or high for 2.5 hours.

3. Place half a cup of chips and 1/4 c of avocado and 1/4 c cheese into each of the 4 bowls.

4. Ladle soup over avocado, chips and cheese. Serve immediately.

Vegan version - skip the cheese.

Let me know if you make this, and if you change anything. I'm notorious for changing recipes!

Enjoy!

Vegan Bolognese with Zucchini Noodles

This recipe is a hit with the vegans and the carnivores! It definitely fools the plant based crowd, as I always hear "does this have meat in it?" because it is so flavorful and chunky!! This was originally from My Darling Vegan but I customized it for the retreat I'm catering this week. Let me know if you make it!!

Mushroom Bolognese with Zucchini Noodles

Ingredients

4 lg. Zucchini

3 tbsp olive oil

2 carrots, chopped

1 c. raw walnuts

¼ c fresh parsley, minced

¼ c. fresh basil, minced

¾ c. coco amino acids

2 lbs. Cremini mushrooms, sliced

28 oz. crushed tomatoes

¼ c. tomato paste

2 tbsp. Nutritional yeast

1 tbsp maple syrup

Salt and pepper to desired taste

Instructions

Begin by slicing mushrooms and cooking in 2 tbsp of oil (your choice). Once they are cooked, allow to cool.

Then

- In a food processor, pulse mushrooms until they are well minced and set aside.
- Pulse carrots and set aside.
- Pulse walnuts a few times until they are well minced, set aside.
- In a large pot heat 2 tablespoons oil over medium heat.

- Transfer carrots to pot and sauté for about 10 minutes, stirring occasionally.
- Once carrots are fragrant and a little soft, add fresh herbs and coco amino acids, bring to a simmer for a few minutes.
- Add mushrooms to the skillet and stir for 5 to 7 minutes.

- Add tomatoes, tomato paste, nutritional yeast, and maple syrup. Stir to combine, season with salt and pepper, then cover again and let cook on low for 45 - 60 minutes.
- While sauce is simmering, make your zucchini noodles with a vegetable spiralizer.
- Top noodles with mushroom bolognese and serve immediately with fresh herbs.

EnJOY!!