3-4 large sweet potatoes
2-3 tbsp of grape seed oil
1-2 tsp of cayenne pepper
2 tsp of coriander powder
1 tbsp of dried rosemary
Sea salt and black pepper to taste
Preheat oven to 425 degrees F. Wash sweet potatoes well and then cut them in half. Place sweet potatoes on a baking sheet and sprinkle with grape seed oil first and then with the remaining ingredients. Bake until potatoes become soft. Serve immediately. Enjoy.
1 14oz package of rice sticks
1 large onion
1/2 to 1 cup of grape seed oil
Sea salt & black pepper to taste
Cook rice sticks in a large cooking pan. While rice pasta is cooking, fry chopped onion in grape seed oil in a large frying pan on a medium heat. Stir often until the onion gets very golden. Add chopped mushrooms, sea salt and black pepper to onion and fry for about 5 min on medium heat. Add mushrooms with onions to cooked, drained rice pasta. Mix and serve.
2 cups of quinoa1 medium size onion 2 cloves of garlic 3 tbsp of coconut oil Salt to taste Green onions for decoration
Rinse quinoa in a stainer for about 1 min and then place in cooking pan. Add 4 cups of water and chopped onion. Turn heat to medium and wait for a gentle boil. After boil, turn heat to low and add salt, coconut oil and minced garlic. When the water dissipates turn heat off and serve.
2 1/2 pounds of potatoes 1/2 of large onion 4 tbsp of grape seed oil Salt and pepper to taste
Wash potatoes really well. It’s up to you if you want to leave or remove the potato skin. Slice clean potatoes into longer stripes. Warm the grape seed oil in the frying pan on medium heat. Add potatoes and cover with a lid. Chop the onion and add it to potatoes. Add salt and pepper and stir occasionally. Best when served imidiatly after its ready. Serve it as a main dish.
sauce: 3 medium ripe tomatoes 1 small clove of garlic 1 tbsp apple cider vinegar 1 tsp of dried onions
1 tsp olive oil
2-3 vines of parsley, basil or cilantro
Salt and pepper to taste
You can add dried tomatoes and other spices you’d like.
Shred zucchini on vegetable spiral slicer. Place your shredded zucchini pasta onto serving plate.Add all ingredients for the sauce into the blender. Pour sauce on pasta. Decorate with parsley and serve.
1 1/2 cups of quinoa
4 small red bell peppers
1 medium onion
7 medium mushrooms
2 tbsp of coconut oil
Dash of cayenne pepper or to taste
Dash of black pepper
Salt to taste
Rinse quinoa well in cold water.
Slice bell peppers,chop onion,
slice mushrooms and mix everything with quinoa.
Add coconut oil, cayenne pepper, black pepper and salt.
Cover all with water and cover with a lid.
Set temperature on medium, then to low after boil.
When all the water is evaporated it’s ready to serve.