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6. Vegetable soup

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Ingredients for the soup:

  • 3/4 cup raw cashews, soaked
  • 6 cups vegetable broth, divided
  • 1 tablespoon olive oil
  • 3 large cloves garlic, minced
  • 1 onion, diced
  • 3 medium carrots, peeled and chopped
  • 1 red bell pepper, chopped
  • 1½ cups peeled and chopped sweet potato
  • 2 stalks celery, chopped
  • 1x 28 oz. can diced tomatoes
  • 2 bay leaves
  • sea salt and black pepper to taste
  • 2 cups baby spinach leaves
  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 1 tablespoon 10-Spice Blend (recipe below)

10-spice blend ingredients:

  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon dried oregano
  • 1 tablespoon onion powder
  • 1 tablespoon dried basil
  • 2 teaspoons dried thyme
  • 1½  teaspoons freshly ground black pepper
  • 1½  teaspoons fine grain sea salt
  • 1 teaspoon white pepper
  • 1 teaspoon cayenne pepper

Instructions:

  1. Soak the cashews in a bowl of water overnight. Drain and rinse.
  2. Add the soaked cashews to a blender along with 1 cup of vegetable broth. Blend until smooth and set aside.
  3. Over a medium-heat, heat the oil, adding in the garlic and onion. Saute for 5 minutes, until the onion is translucent. Season with salt.
  4. Add the carrots, bell pepper, potato, celery, and diced tomatoes remaining 5 cups broth, and cashew cream. Spice with 1 tablespoon of the 10-Spice Blend, and stir to combine.
  5. Bring the ingredients to a boil, and then reduce to a medium-low heat.
  6. Add the bay leaves and season with salt and pepper.
  7. Simmer the soup for 20 minutes, leaving it uncovered. Stir occasionally.
  8. In the last 5 minutes add the spinach leaves and drained beans.

7. Salmon cakes

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Ingredients:

  • 1 (14.75 oz) can pink salmon
  • 1 cup cooked sweet potato, mashed
  • 2 large eggs, beaten
  • ½ cup almond flour
  • ½ cup fresh parsley leaves, minced
  • 2 scallions, thinly sliced
  • 1 tablespoon Old Bay Seasoning
  • 1 teaspoon salt
  • 1 teaspoon hot sauce
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • Zest of 1 lemon
  • 2 tablespoons melted ghee

Instructions:

  1. Preheat the oven to 425˚F (218˚C).
  2. Line a large baking sheet with parchment paper.
  3. Using your fingers, crumble the salmon. Remove the bones and flack the fish in a large mixing bowl.
  4. Add the sweet potatoes, eggs, almond flour, parsley, scallions, Old Bay seasoning, salt, hot pepper sauce, paprika, black pepper, and lemon zest to the bowl and mix well
  5. Refrigerate this mixture for 10 minutes.
  6. Brush the parchment paper with some of the ghee.
  7. Use a ⅓ cup measuring cup to form patties of 2.5-inches wide and 1-inch thick.
  8. Place the patties on the baking sheet and brush with ghee.
  9. Bake for 20 minutes, and then flip the patties with a spatula.
  10. Bake for another 10 minutes until the patties are crisp and golden brown.
  11. Serve with lemon juice and a sauce of your choosing.

8. Sweet potatoes, Mediterranean style

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Ingredients:

  • 4 medium sweet potatoes
  • 1 x 15 oz. can of chickpeas, rinsed and drained
  • ½ tablespoon olive oil
  • ½ teaspoon of cumin
  • ½ teaspoon of coriander
  • ½ teaspoon of cinnamon
  • ½ teaspoon of paprika
  • Pinch of sea salt

Ingredients for garlic herb sauce:

  • ¼ cup hummus
  • Juice of ½ lemon
  • ¾ teaspoon dried dill
  • 3 cloves garlic, minced
  • Unsweetened almond milk to thin

Instructions:

  1. Preheat the oven to 400˚F (204˚C).
  2. Line a large baking sheet with foil.
  3. Rinse the potatoes and cut them in half, length wise.
  4. Add olive oil and spices to the drained chickpeas, placing them on the baking sheet.
  5. Rub the sweet potatoes with olive oil and place them face down on the baking sheet .
  6. Remove after 25 minutes - the sweet potatoes should be tender and the chickpeas golden.
  7. Serve the potatoes flesh side up and top with the chickpeas and sauce.

Sauce instructions:

  1. In a mixing bowl add all the ingredients, whisking them to combine.
  2. Add almond milk to thin the mixture so that it can be poured.
Dinner

9. Coconut shrimp with zucchini pasta

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Ingredients:
  • 600g cauliflower, chopped
  • ¾ cup water
  • 1 cup coconut water
  • ½ teaspoon fine sea salt
  • ½ teaspoon black pepper
  • 225g mushrooms, sliced
  • 1 small onion, finely chopped
  • 300g cooked shrimp
  • ½ cup coconut cream
  • ¼ cup cilantro
  • Juice of 1 lime
  • ¼ teaspoon garam masala
  • 2 large zucchinis, julienned

Instructions:

  1. Bring a medium saucepan with the cauliflower, water and coconut water to the boil. Cover, lower the heat and cook for 7 minutes, until the cauliflower is soft.
  2. In a large skillet cook the mushrooms adding the onion, salt and pepper. Cook until they are soft and golden
  3. Blend the cauliflower in a food processor, until the mixture is smooth.
  4. Pour the cauliflower mixture over the mushrooms.
  5. Add the shrimp, coconut cream, lime juice and garam masala.
  6. Simmer this mixture over a low-medium heat.
  7. Cook to warm the shrimps, and add the cilantro.
  8. Pour the shrimp sauce over the stringed zucchini pasta.
  9. Microwave the whole dish for two minutes to soften the zucchini.

 

10. Bean and cauliflower risotto

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Ingredients:

  • 1 tablespoon olive oil
  • ½ medium head of cauliflower, chopped
  • 2 cups spinach, chopped
  • 1 can white beans, drained and divided
  • ½ cup vegetable broth
  • 1 large shallot, diced
  • 3 cloves garlic, minced
  • 2 tablespoons sundried tomatoes
  • 1 tablespoon capers
  • ½ teaspoon fresh thyme
  • Toasted pine nuts

Instructions:

  1. Heat 1 tablespoon olive oil in a medium-sized pot, until warm. Add the shallots, garlic, and thyme and sauté for 3 minutes, until translucent.
  2. Add half of the can of beans and vegetable broth, and let this simmer for 5 minutes.
  3. Gently blend all the contents using an immersion blender until the mixture is smooth and creamy.
  4. Add the remaining beans, cauliflower, spinach and sundried tomatoes. Cover the pot with a lid and allow the dish to heat through for 5 minutes.
  5. Add the capers, and garnish with pine nuts.

11. Crispy chicken with herb sauce

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Ingredients:

  • 1 whole chicken, quartered and backbone removed
  • 1 tablespoon, plus ¼ cup olive oil
  • Kosher salt and freshly ground pepper
  • 2 tablespoons red-wine vinegar
  • 1 cup packed parsley or basil or tarragon  chopped
  • ½ teaspoon minced garlic
  • ½ teaspoon red-pepper flakes

Instructions:

  1. Preheat the oven to 450˚F (230˚C).
  2. Quarter room temperature chicken.
  3. Pat the chicken dry with paper towels.
  4. Transfer it to a baking sheet.
  5. Rub the chicken with 1 tablespoon oil.
  6. Season the chicken with salt and pepper.
  7. Arrange the chicken on the pan, skin side up.
  8. Roast for 30 minutes.
  9. In a food processor blend the sauce. Add the basil, garlic, red pepper flakes, ¼ cup olive oil and red wine vinegar.
  10. Pour the sauce over the chicken and let it rest for 10 minutes before serving.   

12. Pork chops with onion and nectarine

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Ingredients:

  • 6 pork chops, bone-in
  • 3 nectarines, quartered
  • 1 large onion, quartered
  • 2 teaspoons dijon mustard
  • 1½  tbsp lemon juice
  • ¼ cup mint, chopped
  • 2 tablespoons cooking fat, plus extra for rubbing the chops
  • Sea salt and black pepper to taste

Instructions:

  1. In a bowl mix the nectarine and onion quarters with 2 tablespoons of cooking fat and season with salt and pepper to taste.
  2. Add the vegetable mixture to a medium heated skillet. Cook for 8 minutes, stirring frequently until the vegetables have softened. Set aside.
  3. Clean the skillet for cooking the pork chops.
  4. On both sides of the pork chops, rub the additional cooking fat, and season with salt and pepper.
  5. Cook the pork chops on the skillet on a medium heat. Cook for 3 minutes on each side until they are well cooked.
  6. Cut the vegetable quarters into ¼ inch slices and then add the lemon juice, mustard and mint to the mixture. Pour over the pork chops and serve the meal.
h/t: buzzfeed
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