Plant-Based Recipes

Roasted Delicata Squash with Yams and Brussels Sprouts

Pre-Heat oven to 385F.

Clean out seeds and slice Delicate Squash.

Slice yams, Brussels Sprouts, Fresh Sage, and Garlic.

Brush sheet pans with Extra Virgin Olive-Oil and Balsamic Vinegar.

Spread the vegetables on sheet pan along with raw almonds, hazelnuts, and season with Salt, Pepper, and Curry powder.

Bake for 43min.

Roasted Kabocha Squash with Red Quinoa

Rinse 1x cup Quinoa, then boil in 2x cups of water. (Add more water if needed).

Cube Kabocha Squash with skin on, then spread onto baking sheet with Raw Almonds, Fresh Rosemary, Fresh Sage, Extra Virgin Olive Oil, Balsamic Vinegar, Salt and Pepper.

Roast in oven at 385F for 30min.

Mix roasted Kabocha Squash with the Quinoa, and top with Pepitas and Dried apricots.

Roasted Root Vegetables

Dice 2x Yams, 1x Beet, a heaping amount of Brussels Sprouts, Broccoli, Raw Almonds, Fresh Rosemary, Fresh Sage, Extra Virgin Olive Oil, Balsamic Vinegar, Curry Powder, Salt and Pepper.

Roast on a large cooking sheet at 385F for 43min.

Farro with Mushrooms and Broccoli

Boil 1 cup of Farro to 2x cups of water.

Slice Mushrooms, Broccoli, Heirloom Carrots.

Sauté Mushrooms, Broccoli, Heirloom Carrots with Raw Almonds, Extra Virgin Oil, Balsamic Vinegar, Salt and Pepper.

Combine Farro and Vegetables.

Broccoli Hummus with Spinach Salad

Blend Garbanzo Beans, Raw Broccoli, Raw Almonds, 1x Roma Tomato with Extra Virgin Olive Oil, Balsamic Vinegar, Salt and Pepper.

Shave Heirloom Carrots over Fresh Spinach, and top with sliced Baby Tomatoes, Pepitas, Extra Virgin Olive Oil, Balsamic Vinegar, Salt and Pepper.

Mashed Yams and Black Beans

Boil and Mash Yams.

Slice Carrots and Tomatoes.

Combine all vegetables with Extra Virgin Olive Oil, top with Edamame, Pepitas, and season with Salt and Pepper.

Mashed Murasaki Sweet Potatoes with Sautéed Brussel Sprouts and Shaved Parsnips

Cube potatoes with skin on, boil in water.

Sauté Brussel Sprouts and shaved Parsnips in Extra Virgin Olive Oil, Balsamic Vinegar, Salt and Pepper.

Combine with shaved Carrots and Sunflower Seeds.

Avocado and Beans Salad

Combine 1/2 Can of Garbonzo/Chick peas, 1x Avocado, Heirloom Tomatoes, Heirloom Carrots, Edamame, Fresh Sage, Pistachios, Extra Virgin Olive Oil, Balsamic Vinegar, Salt and Pepper.

Pair with #SisterShrub Grapefruit, Ginger, Mint and Sparkling Water.

Kale Hummus and Spinach Salad

Blend Garbanzo Beans, Dinosaur Kale, Raw Almonds, Roma Tomato, and Carrots with Extra Virgin Olive Oil, Balsamic Vinegar, Salt and Pepper.

Top Fresh Spinach with sliced Baby Tomatoes, Carrots, Raw Almonds, Edamame, Extra Virgin Olive Oil, Balsamic Vinegar, Salt and Pepper.

Smashed Chickpea Cakes with Fresh Spinach and Almonds

Mash Chickpeas/Garbanzo Beans, Almonds, Almond Flour, Salt and Pepper in Mortar and Pestle.

Sauté Chickpea cakes in a pan with Extra Virgin Olive Oil, Balsamic Vinegar, Salt and Peeper.

Design on a plate with sliced Roma tomatoes, fresh spinach, and Pepitas.

Sourdough Avocado Toast

Toast Sourdough bread.

Top with sliced Avocado, baby Tomatoes, shaved Carrots, Pistachios, Extra Virgin Olive Oil, Balsamic Vinegar, Salt and Pepper.

Triple Workout Day Rolled Oats Masterpiece

Boil 1 cup of rolled oats

Add 1 sliced banana

1 handful of raw almonds

Chia seeds

Flax Seeds

1 tablespoon of Almond Butter

1 tablespoon of Rasberry Jam

Combine

Post 120+ mile Bike Ride Almond Butter and Jelly Sandwich with “Everyday” Green Juice Smoothie

Sandwich:

2 pieces of Dave’s Bread

Spread copious amounts of crunchy almond butter and Raspberry jelly on each piece of bread.

Slice strawberries/raspberries/blueberries, etc., place on top of Almond butter slice of bread, and sprinkle with chia seeds.

Snap large sourdough pretzels and place on Jelly slice of bread.

And then….

“Everyday” Green Juice Smoothie

1-2 handfuls of Dinosaur Kale

1 Banana

The juice from 1 lemon

1-2 Apples

Add a dollop of Maca powder, various adaptogens, chia seeds, dried Gogi berries, Acai powder, Spirulina, Flax Seeds, Fresh ginger

Add water

Blend

Top with Pepitas and dried cranberries

T’s “Go-To” Grocery List, AKA, Everyday Ingredients

Here we go:

• Sparkling Water

• Sister Shrub ACV

• Garbanzo Beans/Chick Peas

• Kidney beans

• Bananas

• Dinosaur Kale (the dark green variety)

• Tomatoes (I am into mini-heirlooms right now, because their colors are gorgeous, but whatever you prefer).

• Apples

• Yams

• Murisaki Sweet Potatoes (when in season).

• Lemons

• Nuts - Raw Almonds, Hazelnuts, Pecans, Brazil Nuts, Cashews

• Chia Seeds

• Flax Seeds

• Fresh Sage

• Fresh Rosemary

• Fresh Basil

• Delicata Squash

• Butternut Squash

• Kabocha Squash

• Carrots

• Sourdough Bread

• Dave’s “Good Seed” Bread

• Salted Crunchy Almond Butter

• Raspberry Preserves

• Quinoa

• Brown Rice Pasta

• Farro

• Riced Cauliflower

• Mushrooms

• Marinara sauce

• Extra Virgin Olive Oil

• Balsamic Vinegar
  Picky Bars

• Bobo's Bars (Lemon poppy seed is my favorite)

• Coffee

• Yogi's Bedtime herbal tea

• Vegan Collagen builder

• Ashgawanda - Adaptogens from mushrooms

• Reishi - Adaptogens from mushrooms

• Lucuma Adaptogens from mushrooms

• Chlorophyll

• Spirulina

• Unsweetened Coconut milk

• Spring Salad Mix - Spinach is great, too, but I like this variety the best.

• Beets

• Beet juice

• Curry powder

• Tumeric

• Cayenne

• Pepper Corn = Grind

• Himalayan Pink Sea Salt = Grind

• Dried apricots

• Dried Cranberries

• Pepitas

• Vegan Chocolate