My new favorite cookbook is The Everyday Ayurveda Cookbook by Kate O’Donnell. I’ve gotten quite a few inspirational cooking ideas from her. I’m not a regular salad eater. Too many raw veggies make my tummy upset. So, when I came across a version of this recipe in her cookbook I just had to make it my own.
Place veggies in a cast iron skillet or roasting pan and cover with oil. Salt to taste and roast in a preheated oven at 425 degrees for 30-40 minutes. About half way through I flip the veggies over. You will know they are done because veggies will begin to brown. Toss quinoa and veggies together and add tahini dressing. Use coconut aminos if you need more of salty flavor. Top with hemp seeds or other seed of choice. Serves 1.
For years I have been searching for the perfect pre-made bottled salad dressing. I have bought more bottles of dressing just to open them up and taste them and be disappointed than I can count. I finally came up with one of my own.
1/2 tsp. Garlic
1/4 cup tahini
2 Tbs. lemon olive oil (I get mine at a local store called the Olive Grove)
1 Tbs. lemon juice
1 tsp. honey
1/4 tsp. salt
3-4 Tbs. water
Mix all ingredients in the blender. Add more water for a thinner dressing. Enjoy!
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Even my taste buds can’t wait for fall. I’ve been making this smoothie for the past couple of weeks now, and I just don’t get tired of pumpkin and pumpkin pie spices. I started using canned pumpkin in my smoothies because my stomach wasn’t digesting all the raw fruits and berries I had been using in my green smoothies. Don’t even get me started on how hard it was to digest the raw greens!
I like having something light for breakfast, and the convenience of a smoothie is so appealing that I had to come up with an alternative plan. Enter the Pumpkin Pie Spiced Smoothie.
2 Tbs. pumpkin seed powder (I use OMG brand because it is more finely ground than other brands). You can also use any protein powder you like.
1/2 c. organic pumpkin puree
2 tsp. pumpkin pie spice
1/2 c. organic coconut milk
1/2 c. flax milk or other milk alternative
10+ drops of vanilla flavored stevia
Notes: Try replacing the coconut milk with 1/2 avocado. You may have to add more liquid.
Mix all ingredients in blender and blend. Add more stevia to taste.
Moringa Powder – high in antioxidants, protein, and vitamins, lowers blood sugar, reduce inflammation, and lower cholesterol.
Powdered Kelp – Rich in minerals, a great source of iodine which is known to help the thyroid.
Spirulina – High in protein, lowers bad cholesterol, reduces blood pressure, helps with muscle strength and endurance.
Ashwagandha – Improves under active thyroid, helps with adrenal fatigue, improves depression, balances blood sugar levels, increases stamina and endurance, helps increase muscles strength.
I have a hard time swallowing pills so I like to take my supplements in powder form. It’s easy to add them to a smoothie. I encourage you to do your research into each of the supplements before trying them. They may not be right for you. And, of course, consult your intuition and your physician before adding anything into your diet that may poorly interact with current medications.
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I am always looking for easy breakfast ideas. Here is a protein-packed chia pudding to start your day off right!
2 Tbs. Chia Seeds
3/4 c. vegan milk ( I used flax)
1 scoop flavored protein powder
Vanilla Flavored stevia
Add chia seeds and nut milk to blender and soak for 5 minutes. You may want to blend for a few seconds to get all the chia seeds submerged. Add the protein powder and blend. Place the pudding in 2 separate bowls and refrigerate overnight.
In a bowl mix the coconut cream and vanilla flavored stevia (to taste) and refrigerate. In the morning top the chia pudding with the coconut cream and you have yourself a yummy breakfast!
Many years ago my niece was working at a restaurant, and she told me they made grilled cheese with cinnamon raisin bread. That percolated in the back of my mind until I could bring my own version to fruition.
Two slices Ezekiel Cinnamon Raisin Bread
Sliced mild cheddar goat cheese
Pesto (I used Trader Joe’s Vegan Pesto)
Place cheese on one slice of bread and pesto on the other. Butter outsides of bread and fry until cheese is melted. Enjoy!
1 – bunch Kale
2 – shallots
1/4 c. – pumpkin seeds
1 tbs. – honey & ginger salad girl salad dressing
1/4 c. – golden raisins
Braggs Aminos (an use coconut aminos for paleo)
Chop kale into bite sized pieces. Massage 1 tablespoon honey & ginger dressing into the kale and let sit. While the kale is resting chop shallots and sautee in a bit of olive oil. Once the shallots are caramelized add pumpkin seeds to the pan. Let the seeds brown. Add some Braggs Aminos to taste. Add the shallot and seed mix to the kale. Stir in raisins. Serve.
My favorite past time is creating new recipes. My other talents include intuitive readings, hands on healing and hypnosis for health and wealth. You can find out more about me here.
When I was a kid I loved orange flavored Creamsicles. As an adult I still like the flavors of my childhood but want to add the benefit of health and wellness to the equation. As a single person I am fond of the cuties oranges. Unfortunately, I can not eat a whole bag by myself. I came up with this smoothie recipe to help use up my Cuties before they go bad.
Another way to salvage your Cuties is to peel them and throw them into the freezer to make into smoothies later.
3 cuties or 1 small orange
1/2 frozen banana
1 serving protein powder of choice
a few drops of orange or tangerine essential oil (I used 7)
handful of greens of choice
milk (I used cashew milk)
vanilla stevia to taste
For as long as I can remember I have tried to get more vegetables into my diet but I just hadn’t been able to. . . until recently that is. By adding a few simple steps into my routine 75% of the food I eat per day is now vegetables.
The only way I could achieve this ratio is by making eating vegetables as simple as possible.
I cheat. A lot. Try these basic ideas to see if they work for you:
Chop all the veggies you’ll need for the week at one time. That way when it comes to tossing a salad or sauteing for veggie hash you are already done. There are many veggies I don’t peel just wash really well like carrots. All the good for you minerals are in the peel. Don’t believe me? Google it!
If you don’t like to chop (like me) buy the already chopped veggies at your grocery store. They cost a a bit more but is worth it to me as I find myself eating more veggies this way. The thought of having to chop vegetables will keep me from eating them. Nuf said!
Vegetable hash is my go to side or main dish for almost every meal. I make this by sauteing some onions or shallots then adding what ever veggies I want. I’ll add some garlic and ginger and Bragg’s Aminos to taste. I will then throw this over some greens with some dressing. I add a protein on top and I’ve got a complete meal in a bowl (see photo). Sometimes I’ll add some gluten free noodles or quinoa into the mix too.
Juicing: Chopping your veggies and cleaning your juicer every day is a pain. in. the. you guessed it! What I do to reduce chopping and cleaning is I make a big batch of juice that will last me a couple of days. The nay sayers will tell you that by not drinking your juice right away it will lose some of its nutrient value. Though this is true I say better some day old juice than no juice at all.
Roasted veggies: One of my favorite foods is roasted veggies. I buy bags of frozen sweet potatoes and roast them in a 425 degree preheated oven, toss in olive oil and add some smoked salt. Roast for about 30 minutes and you have a delicious side veggie or toss them on to a salad. I have also added roasted veggies to stews and it is delish!
I hope you find these ideas helpful. To find out more about me click here.