Arugula Pesto

for 6 servings

4 cups (80 g) fresh arugula, packed
⅓ cup (35 g) walnuts
2 cloves garlic
1 tablespoon lemon juice
2 tablespoons water
¾ teaspoon salt
⅓ cup (80 g) olive oil


  1. In a food processor, combine the arugula, walnuts, garlic, lemon juice, water, and salt, and process until finely chopped.
  2. Slowly stream in the olive oil while continuing to process until the pesto is smooth.
  3. Serve on grain bowls, pizza, pasta, toast, and more!
  4. Enjoy!


Broccoli Bites

for 3 servings

flax egg, 1 tablespoon flax meal mixed with 3 tablespoons water
2 ½ cups (375 g) broccoli floret
2 cups (340 g) quinoa, cooked
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon pepper
⅓ cup (15 g) nutritional yeast
½ teaspoon baking powder
½ cup (65 g) all-purpose flour
ketchup, for serving


  1. Preheat the oven to 375°F (190°C).
  2. To make the flax egg, combine the flax meal and water in a small bowl and set aside.
  3. Over high heat, bring a small pot of water to a boil. Add the broccoli florets and cook for 4-5 minutes, or until tender. Remove with a slotted spoon and transfer to a cutting board.
  4. Finely chop florets to the consistency of rice.
  5. Transfer the broccoli to a medium bowl and add the quinoa, garlic powder, onion powder, salt, pepper, nutritional yeast, baking powder, flax egg, and flour. Stir well until the ingredients are evenly distributed.
  6. Use your hands to form bite-sized patties, about 1½-2 tablespoons each.
  7. Place the bites on a greased baking sheet and bake for 20-25 minutes, flipping halfway through.
  8. Serve with ketchup (optional).
  9. Enjoy!


Get Your Greens Kale Smoothie

for 1 serving

1 banana
1 cup (245 g) frozen pineapple
1 cup (225 g) frozen peach
1 cup (240 mL) unsweetened almond milk
3 cups (200 g) kale, chopped


  1. Add banana, pineapple, peaches, almond milk, and kale to a blender and blend on high until smooth.
  2. Enjoy!


Spinach Pasta

for 2 servings

1 tablespoon olive oil
5 oz (140 g) spinach
2 cups (250 g) all-purpose flour
1 tablespoon salt, plus ¼ teaspoon, divided
2 tablespoons water
vegetable, roasted, for serving
pesto, for serving
fresh basil, for serving


  1. Bring a large pot of water to a boil.
  2. In a large saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the spinach and cook for 5 minutes, or until wilted.
  3. Add the spinach to a food processor and process until finely chopped.
  4. While processing the spinach, spoon the flour in a little bit at a time until a crumbly dough forms.
  5. While continuing to process, add ¼ teaspoon of salt. Then, add 1 tablespoon of water at a time until dough comes together (the amount of water necessary will vary depending on how wet the spinach is).
  6. Remove the dough from the food processor and knead on a floured surface to form into a ball.
  7. With a rolling pin, roll dough out into an oval, about 18 inches (46 cm) long by 12 inches (30 cm) wide, and ¼-inch (6 mm) thick.
  8. With a knife or pizza cutter, cut the dough into even strips about ½ inch (1 cm) wide.
  9. Roll the strips into thick noodles.
  10. Once the water is boiling, add 1 tablespoon of salt and drop in the pasta.
  11. Cook the pasta for 3-5 minutes, or until the noodles float to the top. Drain.
  12. Toss with roasted vegetables and pesto and top with basil.
  13. Enjoy!

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02:59 2018-4-4

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