Healthy No Brainer Recipes Classic Green Smoothie

Healthy No­Brainer Recipes

Classic Green Smoothie
3 cups spinach, kale or collard greens. Washed well & rib removed on kale and collards
1 cup pineapple, cubed
1 mango, diced (fresh or frozen)
½ cup frozen blueberries (fresh or frozen)
1 tbsp chopped ginger
1 tbsp ground flax seed or chia seed
½­1 cup water (if necessary)

Place ingredients in a high­speed blender, placing the orange at the bottom. Blend until smooth, you might
need to stop it part way to press the contents down closer to the blade for smooth blending.

Teff Pancakes
makes 8 pancakes
1 cup teff flour
1/2 cup brown rice flour
2 Tbsp cornstarch or arrowroot powder
1 tsp cinnamon
1 tsp ground ginger
1 tsp baking powder
1 1/2 cup almond milk
2 Tbsp maple syrup or coconut nectar (optional)
2 tsp vanilla extract
2 ripe bananas, mashed

Combine all of the dry ingredients in a large mixing bowl. In another bowl, stir together the wet ingredients,
including the mashed banana.
Preheat the skillet at medium/high heat.
Pour the wet ingredients into the dry, and stir well to combine.
Grease the skillet with a little coconut oil or Earth Balance, and reduce the heat to medium. Scoop about ¼
cup of pancake batter onto the skillet. You’ll probably be able to fit 3 pancakes at a time.
Carefully flip the pancakes once the surface starts bubbling, and cook on the flip side for a couple of
minutes. Remove cooked pancakes from the skillet, and place on a plate while you cook the remaining

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pancakes. Serve with fruit and real maple syrup.

Raw Mango Cobbler
serves 4
2 ripe mangos (preferably Champagne mango), cubed
2 tbsp fresh squeezed orange juice
1 1/2 cup pecans
1/2 cup Medjool dates, pitted and chopped
1 tsp fresh ginger, minced
pinch of sea salt

In a large bowl stir together the mango and orange juice.
In food processor, pulse pecans, dates, ginger and salt until a hearty nut crumble is left. Add this crumble
to the sliced peaches, toss lightly, then spoon into a pie dish to serve.

Tofu Scramble
serves 4
1 package of Organic extra firm tofu
2 tbsp olive or coconut oil
½ onion
2 cloves of garlic, minced
1 bell pepper, chopped
2 cups spinach, chopped
2 tsp cumin
1 tsp Italian seasoning
1­2 tbsp nutritional yeast
1 tsp sea salt
1 tsp black pepper
handful parsley or cilantro, chopped

Remove the tofu from package, and crumble with your hands. It will resemble feta cheese. Crumble it as
much or as little as you like.
Heat 2 tablespoons of oil in a skillet. Add onions, garlic and bell pepper. Saute until onions are translucent.
Add the tofu, and stir well, breaking it up even more. Add the spinach, cumin, Italian seasoning, nutritional
yeast, salt and pepper, and stir very well to combine and coat. Season with more salt to taste, and a dash

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of cayenne pepper. Stir in the herbs, and serve warm over toast, inside a wrap, with homefries or by itself.

Avocado & Chickpea Tartine
serves 2
2 slices of rustic whole wheat bread, toasted
1 avocado, diced
1 cup chickpeas
1/4 cup dill (or another herb you love)
juice of one lemon
sea salt & fresh pepper to taste

Combine the diced avocado, chickpeas and dill in a bowl. Season with fresh lemon juice, salt and pepper.
Serve over toasted bread with a drizzle of good olive oil.

Jenné’s Daily Salad
serves 1­2
6­8 leaves of kale, torn off stem
4 cups of arugula
1/4 head of red cabbage, shredded
3 carrots, shredded
1/2 cup pumpkin seeds
1 ripe avocado, cubed or sliced
pinch of sea salt
juice of 1 lemon (or 1/2 lemon more to taste)

Place the clean kale into a mixing bowl. Into the kale add the juice of 1/2 a lemon, a pinch of sea salt and
1/2 of the avocado. Using your clean hands, massage the toppings into the kale for a minute or so, until the
kale has shrunken in size and become tender. Rinse your hands, then add in the arugula, shredded veggies
and remaining lemon juice. Toss it all together, using your hands then serve topped with more avocado,
pumpkin seeds and a pinch more of sea salt.

Miso Tahini Dressing
2 tbsp tahini
1 tbsp white/mellow miso
2 tbsp lemon juice, freshly squeezed

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1 tbsp water
1 tsp smoked paprika
1tsp cumin

Place all ingredients in a small mixing bowl, and stir well to combine. Add more water to thin if necessary.
Drizzle over veggies, beans and grains.

Shredded Veggie & Lentil Salad
serves 1­2
3 carrots
1 beet
1/2 head cabbage (any variety), thinly sliced
1 cup cooked lentils (or other legume)
1­2 tbsp tahini
juice of 1 or 2 lemons
1 tbsp fennel seeds
sea salt + pepper

Use a food processor with a shred blade to shred the carrots and beets. In a large mixing bowl, toss the
beets, carrots and cabbage to combine. Add the remaining ingredients, and toss well. Season to taste with
sea salt & pepper.

Udon Noodle Bowl
serves 2
package of udon noodles for 2
4 carrots, julienned or peeled into strips
1 cup mushrooms, sliced
2 cups kale (or other green)
1/2 bouillon cube
5 cups of water
1 lime

Bring 6 cups of water to a boil. Add carrots and mushrooms to cook for 5 minutes. Add the udon noodles,
kale and bouillon cube to the boiling water, and cook for 7 minutes, until the udon is cooked­ al dente.
Remove from heat, season to taste, and serve with a squeeze of lime juice.

                                      jenne@thenourishingvegan.com
                                       www.thenourishingvegan.com
                                        www.sweetpotatosoul.com

jenne@thenourishingvegan.com
 www.thenourishingvegan.com
  www.sweetpotatosoul.com