Sano di Vita

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LENTILS AND BUTTERNUT SQUASH

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lentils

Ingredients

  • 2 cups cooked organic lentils. (A quick alternative is buying already cooked Melissa’s brand lentils).
  • 1/4 cup organic olive oil (Thrive Market brand)
  • 2 cups organic vegetable broth (Bonafide. Thrive Market, Vitacost or Amazon
  • 1 organic onion chopped
  • 1 cup small cubed organic butternut squash
  • 1 Simply Organic bay leaf
  • 2 tablespoons organic lemon juice
  • 1 teaspoon Simply Organic Thyme
  • Organic Cherry tomatoes
  • Alfalfa Sprouts (or favorite micro-green)

Directions

Put the 1/4 cup olive oil in a skillet.
Add the onion. Salt slightly. Cook on low until the onion is caramelized.
Add 2 cups broth, 1 bay leaf, 1 cup cubed butternut squash.
Bring to boil, turn down to a simmer and let simmer until the butternut is tender.
When squash is tender add Lemon juice.
When ready to serve add the cherry tomatoes and micro-greens.

RED LENTIL PENNE WITH SWISS CHARD AND BABY BOK CHOY

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photo

Ingredients

  • 1 box organic Red Lentil Penne (Food to Live. Amazon, Whole Foods)
  • 2 cups firmly packed organic Swiss Chard, washed and chopped fine.
  • 1 cup firmly packed washed organic Baby Bok Choy
  • 3/4 cup halved raw organic walnuts (Terrasol. Terrasol.com or Amazon)
  • 2 tablespoons organic lemon juice
  • 1/2 teaspoon Simply Organic Thyme
  • 2 cloves crushed organic garlic
  • Organic Cherry Tomatoes (halved)
  • Fresh organic Red Pearl Onions
  • 1/4 cup organic olive oil (Thrive Market brand)
  • 1/4 cup organic nutritional yeast

Directions

Chop and soak Swiss Chard in salted water for 15 minutes. Drain and add the lemon juice.
Chop up the Baby Bok Choy. Set the Swiss Chard and Bok Choy to the side.
Cook the noodles according to directions on box. Drain and coat with olive oil
Set aside in a serving platter.
Put the pearl onions in boiling water for 3 minutes so they can be popped out of the skin.
In a stir fry pan add the olive oil with dried Thyme.
Add garlic, then add Swiss Chard and Bok Choy. Just heat through, don’t over cook.
Add those veggies to the platter of Penne
Scatter with halved Cherry Tomatoes, Walnuts and those little Red Pearl Onions all over the Penne. Sprinkle with the nutritional yeast.

STUFFED GRILLED PORTOBELLO

By

mushroom

Ingredients

  • 3 raw organic portobello mushroom caps cleaned with stem removed (the stem can be chopped and added to the spinach.
  • 1 cup of cooked organic Rice/Quinoa mixture
  • 1/4 cup organic olive oil
  • 2 tbs. chopped organic shallot
  • 1 chopped organic garlic
  • 2 cups firmly packed fresh spinach
  • 1 tbs. gluten free Tamari
  • 1/4 cup Eden organic Spicy Pumpkin Seeds
  • 1/4 cup finely ground pecans
  • 6 fresh ripe figs chopped up

Directions

  • Put the oil in a frying pan.
  • Add the shallot and garlic, sautéing until clear.
  • Add the spinach, chopped mushroom stems, and Tamari. Sautéing it until wilted and juicy.
  • Stir in the rice/quinoa. Add pumpkin seeds and pecans. Mix well.
  • Mash in the chopped figs. This will help hold it together.
  • Stuff each mushroom with the stuffing.
  • Spray the mushrooms with spray oil.
  • Go outside and grill them up.

Sammie and Roxie inspired Gazpacho Soup with Young Living Spearmint and Pepper Essential Oil

By

soup

Ingredients

  • 2 cups chopped tomatoes
  • 1/2 cup grilled red pepper
  • 1/3 cup grilled onion
  • 3 cloves roasted garlic
  • 3 tbs. olive oil
  • Juice of 1lemon
  • 2 drops Spearmint and Pepper essential oil
  • Sprigs of fresh Tai Basil
  • Salt to taste
  • Hot Sauce

Directions

Put all the ingredients in the Vita Mix and blend until smooth and creamy on a higher  speed. Chill overnight. Before serving splash in hot sauce if desired.

GREEN BEAN – TOMATO – CUCUMBER SALAD

By

photo (46)

Salads are always quick, easy and so nutritious because most of the ingredients are raw. They are also pretty to look at. 

This salad contains:

*Organic Green Beans.  Blanch the beans in boiling water for 3 minutes then put them in an ice bath to cool. Drain.
*Organic Heirloom Tomatoes, cut up.
*Organic Baby Cucumbers, sliced thin.

BASIL SALAD DRESSING

1/ 4 cup organic olive oil

1/4 cup organic lemon juice

1 tbs organic gluten free Tamari

2 tbs honey

1 1/2 tsp organic ginger juice (or 1/2-1 teaspoon grated ginger)

1/2 tsp salt

1/4 cup finely chopped organic basil

1 tsp finely chopped organic garlic

1 tsp finely chopped organic shallot

1 tsp organic dried chives

Put all ingredients in a blender and mix well.

Pour on the salad.

Eggplant and Arugula Wraps with Young Living Lemon, Lime, and Oregano Essential Oils

By

eggplant

Ingredients

  • 1 medium eggplant  (the bigger is not better. It can be tough and bitter)
  • 1 red onion
  • 3 cups firmly packed arugula
  • 1 lemon, juiced
  • 1/8 cup olive oil
  • 1 drop oregano essential oil
  • 3 drops each lemon and lime essential oil
  • Salt and Pepper
  • 1/2 cup finely chopped pecans
  • Cream of Balsamic (I used Isola, Blood Orange)

Directions

  • Cut the eggplant into thin circles. Lay the eggplant out evenly on paper towels. Generously salt both sides. Let them sit and sweat 30 minutes. It will keep the eggplant tender and take away any bitterness.
  • Put arugula in a bowl. Mix together the squeezed lemon, the three essential oils, and olive oil. Mix well. Pour over the arugula and toss in the pecans. Mix all together so all the arugula is well coated.
  • Cut the red onion thick enough to grill without falling apart.
  • Spray oil on the eggplant and onion. Grill them up.
  • Now it is time to assemble. Take a piece of the grilled eggplant, put some of the arugula salad in the center, a piece of grilled onion on top, and toothpick it together.  Line the assembled eggplants on a serving dish and drizzle the cream of balsamic over the top of them all.

QUINOA BREAKFAST CEREAL

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photo (45)

Ingredients

  • 1/2 cup organic white quinoa, washed.
  • 1 1/2 cup unsweetened almond milk (Elmhurst. Elmhurst.com or Thrive Market)
  • 1/2 teaspoon Simply Organic cinnamon
  • 1 organic apple, chopped
  • 1 tbs. Organic flax meal
  • Raw organic pumpkin seeds (GoRaw. Thrive Market, Vitacost or Amazon)
  • Organic Coconut cream
  • organic granulated maple sugar to taste

Directions

Place the first 3 ingredients in a sauce pan and bring it to a boil. Turn it down and let it simmer 15-20 minutes, covered.  If it thickens too much add more almond milk.
To keep some raw in the diet, when the cereal is cooked, then add all the toppings.
The sweet crunch of the apple is the best. Add flax and pumpkin seeds for roughage and omegas. To keep in the theme of an alkaline morning add almonds for a favorite nut.
Coconut cream will give it a sweet creamy texture, and with added yacon syrup
it will keep it more low glycemic than with any other sweetener.

MEXICAN LASAGNA

By

mexicanlasagna

Heat up your grill and Preheat oven to 350° 

Ingredients

  • 2 large organic zucchini
  • 2 organic red peppers
  • 2 organic red onion
  • 4 cups cooked quinoa
  • 6 cups black refried beans
  • 1 cup coconut cream
  • 2 cups chopped green olives
  • 1 egg or chia egg
  • 1 teaspoon Simply Organic Oregano
  • 1 teaspoon Simply Organic Basil
  • 1 teaspoon organic black pepper
  • 1/2 teaspoon Simply Organic Coriander
  • 1 teaspoon Simply Organic Cumin
  • 1 teaspoon organic Ancho Chile
  • 1 teaspoon sea salt
  • 1/2 cup olive oil
  • 1 tablespoon organic lime juice
  • 4 tbs. balsamic vinegar
  • 2 tsp. organic agave syrup
  • 16 oz. jar of your favorite organic salsa. I used mango/peach.

Directions

lasagnaveggies

Cut the zucchini length wise so you get 4 pieces out of each zucchini.
Cut the pepper in thirds.
Cut the onion in large slices so they don’t fall apart on the grill.
These are going to marinade in a covered bowl or zip lock bag for
at least 30 minutes.

MARINADE

In the bowl mix together: 1/2 cup olive oil, 4 tbs. balsamic vinegar,
2 tsp. Agave, oregano, basil, salt, pepper,
Add the veggies tipping and turning so they get coated in marinade. Marinade 30 minutes.
When the time is up for the marinade, go outside, enjoy the weather and grill them.

THE FILLING

All ingredients will be layered in a lasagna pan.
Quinoa is first. Beat the 1 egg OR chia egg into the quinoa. Salt and pepper to taste. Mix well into the quinoa. Evenly spread on the bottom of the lasagna pan. Shake a bit of red pepper flakes on the quinoa.

Next, thickly spread the 6 cups of refried black beans. Try not to disturb the quinoa layer on the bottom. Sprinkle with the powdered cumin and ancho chile. Salt and pepper to taste.

Layer on the zucchini, strips of red pepper, and grilled red onion.
Top off with cut green olives

Pour the 16 oz. jar of salsa over the entire top of the lasagna.

To the 1 cup of Kite Hill add 1 tablespoon of lime juice and mix well.
Pour that over the top too.
Bake at 350 degrees for 45 minutes or until heated throughout.

Greek Lemon Soup and MicroGreens with Young Living Lemon Essential Oil

By

photo (44)

Ingredients

  • 1 quart chicken or vegetable broth warmed. (Preferably homemade)
  • 2 beaten eggs
  • Juice of 3 lemons
  • 10 drops Young Living Lemon essential oil
  • MicroGreens of your choice (I used Kale)
  • Salt and Pepper to taste

Directions

In a bowl with the beaten eggs, keep beating them as you slowly drizzle the lemon juice into the eggs. You will then add the egg-lemon mixture to the warm soup, slowly, as you are beating the soup. Pour and beat. Heat through. Pour into soup bowl and add the Micro-Greens.

SPAGHETTI SQUASH with LEMON PESTO

By

photo (43)

Ingredients

Preheat oven to 350° 

  • 6 cups cooked spaghetti squash
  • 2 cups firmly packed fresh basil
  • 2 cloves garlic
  • Juice of 1 lemon
  • 1 teaspoon Simply Organic lemon flavor
  • 1/2 – 1 teaspoon organic pepper
  • 2/3 cups organic olive oil (Thrive Market brand)
  • 1/2 cup raw organic walnuts
  • 1/2 cup raw organic pecans
  • 1/2 cup raw organic pumpkin seeds

Directions

Cut the spaghetti squash in half and scrape out the seeds. Place the 2 halves face down in an inch of water in a baking dish.

Bake 350 degrees about 1 hour for a large spaghetti squash. Scrape the squash out of its shell with a fork into a baking dish. Set aside.

PESTO

In a blender add basil, olive oil, lemon, lemon flavor, garlic, black pepper, salt to taste, 1/2 cup each walnuts, pecans, pumpkin seeds. Blend until smooth. Pour and toss into the spaghetti squash.

Cover and heat through in a 350 degree oven.