With each new year comes an opportunity for resolutions and change towards a healthier lifestyle. But, we all know that sometimes resolutions can be tough to follow through on. As the weeks go by, our workouts may become more sporadic, and meals tend to come out of the microwave rather than our local health food store.
To help maintain the motivation behind those nutrition focused New Year’s Resolutions, we brought three of FD’s incredible chefs in to share some of their most delicious and wholesome recipes to get cookin’ in 2018.
Veggetti’s Golden Milk
Turmeric is known for its benefits to digestion, immune function, liver health.
Turmeric also aids in relaxation. When I had trouble sleeping I started drinking golden milk before bed and slept like a baby.
1 Can Coconut Milk
1 Can Water
1 teaspoon Turmeric
1 teaspoon Cinnamon
¼ teaspoon Ground Ginger
1 teaspoon Raw honey or Maple syrup
1 pinch Black pepper
Blend all ingredients in a high speed blender until smooth. Pour into a small sauce pan and heat for 3-5 minutes over medium heat until hot but not boiling.
Uncle Buck’s Spicy Chickpea Shakshuka with Kale
2c cooked chickpeas
2c kale, chopped
1T avocado oil
1qt tomato puree
1T tomato paste
1c yellow onion, small diced
1c green bell pepper, small diced
1c sweet potato, medium diced
2T garlic, minced
1T coconut sugar
1t chili powder
Salt, pepper and red wine vinegar to taste.
In a large pot saute the onions and peppers on medium heat for 5 minutes. Add the garlic and cook until fragrant.
Reduce heat to medium low and add tomato puree and paste.
Add remaining ingredients. Stirring well to combine.
Cook until potatoes are soft, and Shakshuka has thickened.
Season to taste, adjusting spice to your preferred level of heat.
Optional: 2T organic peanut butter
Serve over cooked brown rice, or cauliflower rice.
Kinja’s Cauliflower Alfredo with Zucchini Noodles
2 medium Zucchini
1 tsp EVOO
1c chopped Yellow onion (about ½ an onion)
3 cloves crushed Garlic
3c chopped Cauliflower
2 tsp Sea salt
½ tsp Black pepper, fresh ground
1 ½ cups Vegetable stock or water
½ cup, soaked Cashews (soak at least 1 hour & can be soaked overnight)
1T Nutritional yeast
½ tsp Mustard Powder
1 each, zest and juice Lemon
Using a spiralizer, spin the zucchinis into spaghetti noodles. Place in a large bowl and set aside.
Heat olive oil in a medium-pot over medium-high heat. Add the onion and cook, stirring occasionally, until translucent, 3-4 minutes. Add the crushed garlic, salt and pepper and cook for another 30 seconds.
Add the cauliflower and vegetable stock (or water) to the pot and cover with a lid. Let the vegetables steam for 5 minutes, until cauliflower is very soft.
Transfer the cauliflower mixture to a high powered blender (such as a vitamix) and blend on high until smooth. Note: make sure the lid is well secured so hot liquid doesn’t explode out!
Add the remaining ingredients, except zucchini, to the blender and blend again until smooth.
Taste your alfredo and adjust with salt, pepper, nutritional yeast and/or more water to reach your desired flavor and consistency. Pour over the zucchini noodles and mix well before serving. Note: Alfredo sauce can be kept refrigerated for up to 3 days.
Yield: 4 servings
To order a copy of our very own Out Cooking It with First Descents cookbook, explore our FD Store.
Please note that First Descents does not conduct nutritional research studies, nor does FD encourage readers to ensue any dramatic dietary or nutritional shifts without first consulting a doctor or certified nutritionist.