Sweet Potato Millet Porridge-Breakfast Days 4-5
Ingredients:
3 cups water
2 cups whole milk or almond milk
1¾cup millet
2 cinnamon sticks
1 cup chopped sweet potato
1 tsp cinnamon
1/2½ tsp ginger powder
1/8 tsp turmeric
1/8 tsp cardamon
1 tsp ghee
1 tablespoon shredded coconut (optional if Kapha type)
Splash almond milk
2 teaspoons honey( maple syrup if Pitta)
Bring water and milk to a boil. Once boiling add millet and sweet potato and cinnamon sticks. Cook covered for 20 min. stirring occasionally. You may need to add more water or milk if too dry after 20 min. Once the millet is soft turn off the burner and add spices, ghee and coconut. Cover and let sit for 5 min. Serve and enjoy!
Quinoa bowl with chickpeas, Brussels sprouts, with Red Beet Cumin Hummus dressing- Lunch Days 4-5
Ingredients:
Dressing
¼1/4 cup hummus
¼1/4 cup water
1 tablespoon lemon juice
1 tablespoon olive oil
1/4¼ teaspoon ground cumin
Pinch of salt and pepper
Bowl
1 cup Quinoa (always soak grains for at least 2 hours in water before cooking)
1 Cup chickpeas
2 cups Brussels sprouts
2 cups Fresh Red Beets
*optional-add goat cheese and/or soaked cranberries on top
Prepare the Vegetables:
Cut the beets into cubes, put them in a baking dish, and drizzle olive oil, salt, and pepper over them. Cook them in the oven at 425°F until tender.
Cut the Brussels sprouts and sauté them in olive oil. Add the chickpeas when the Brussels sprouts are almost tender. Squeeze half a lemon over them as they sauté and add a little water.
Cook the Quinoa:
Start the quinoa by soaking it for at least 2 hours in water before cooking. Add salt and pepper to taste.
Make the Dressing:
Add all the dressing ingredients (¼ cup hummus, ¼ cup water, 1 tablespoon lemon juice, 1 tablespoon olive oil, ¼ teaspoon ground cumin, and a pinch of salt and pepper) to a blender and blend until smooth.
Assemble the Bowl:
Put the quinoa in a bowl and add the cooked Brussels sprouts, chickpeas, and beets over the quinoa. Add the dressing.
This recipe makes enough for 2 meals for lunch days 4-5. Enjoy your delicious and nutritious quinoa bowl!
Cauliflower, Fennel & Leek Soup-Dinner Days 4-5
Ingredients
2 Tbs olive oil
2 garlic cloves minced
1-quart vegetable stock
1/2 cup diced Leeks
1 medium head of cauliflower
2 Fennel Bulbs
1 tablespoon ground Cumin
1 tablespoon ground Coriander
1/2 tsp Turmeric
Dash or pink Himalayan salt and pepper
Prepare the Ingredients: Start by mincing the garlic cloves, dicing the leeks, and chopping the cauliflower and fennel bulbs into small pieces.
Heat the Olive Oil: In a large pot, heat 2 tablespoons of olive oil over medium heat.
Sauté the Garlic and Leeks & Spices: Add the minced garlic and diced leeks to the pot. Sauté for about 3-4 minutes until they become fragrant and slightly softened. Then Add your spices and sauté for 1 more minute.
Add the Cauliflower and Fennel: Add the chopped cauliflower and fennel bulbs to the pot. Stir well to combine with the garlic and leeks.
Pour in the Vegetable Stock: Pour 1 quart of vegetable stock into the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the vegetables are tender.
Blend the Soup: Using an immersion blender, blend the soup until it reaches a smooth consistency. If you don't have an immersion blender, you can carefully transfer the soup to a regular blender in batches and blend until smooth.
Adjust Seasoning: Taste the soup and adjust the seasoning if necessary. Add salt, pepper, or spices to your preference.
After the soup is Pureed, add half a cup of milk and stir until blended.
Serve: Ladle the soup into bowls with a few fennel sprigs for garnish on top. Enjoy your delicious and nutritious vegetable soup!
*This makes enough for dinner meals day 4-5.