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  Fresh Orange Juice

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  Up to 10 servings
  

  Fresh Orange Juice

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  Recipe adapted from:

  Dassana Amit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreeReduced FatSoy FreeVeganVegetarian

  Bright and sweet orange juice is delicious to enjoy on its own for a healthy beverage, or include in your favorite drink recipes. And even without a standing juicer it’s very easy to make freshly squeezed orange juice at home. Here I share with you step-by-step instructions for how to make orange juice using a blender or mixer. Note: If you have a simple juicer this will save some time.

  Fresh Orange Juice quantity

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  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Peel the oranges and take the orange segments in a blender jar.
  • Add 1 tablespoon lemon juice. This is optional and you can skip if you want.
  • Run the blender on low to medium speed for some seconds till the mixture becomes pulpy and the oranges are crushed. Avoid blending too much as we just need to crush the segments and not the seeds.
  • If the seeds gets crushed, the juice will become bitter. So don't blend at a stretch. You can also use the pulse option of the blender. If you prefer you can remove the orange seeds before juicing them.
  • Line a juice strainer over a bowl or pan. In the juice strainer, pour the orange juice.
  • Strain the juice with a help of a spoon. Keep on pressing and moving the spoon, so that the all the juice is strained well.
  • You should only have the stringy orange pulp remaining after all the juice is strained.
  • The juice will be collected in the bowl or pan. If you want you can add some sugar or honey or jaggery to the juice to sweeten it.
  • Pour immediately in glasses and serve orange juice.

  Notes

  Try to include sweet tasting oranges so that you don’t need to add any additional sweetener. If the oranges are not sweet you will have to add some sugar or honey or your preferred sweetener.
  Drink the juice as soon as it is prepared. Don’t keep it standing for few hours as then it will turn bitter.
  For a colder juice place the oranges or the orange segments in the refrigerator for a couple of hours.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 ½ pound orange
  • 2 tablespoon fresh lemon juice

  Optional:

  • sugar
  • honey
  • jaggery

  Cooking Tools Required

  Blender, Cutting board, Fine-Mesh Strainer, Kitchen towels, Large pitcher, Measuring cups and spoons, Mixing spoon, Sharp Knives, Spatula

  Nutrition

  Calories: 97kcal | Carbohydrates: 24g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 373mg | Fiber: 5g | Sugar: 19g | Vitamin A: 459IU | Vitamin C: 110mg | Calcium: 82mg | Iron: 1mg

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  Out of This World South American Stew

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  Up to 10 servings
  

  Out of This World South American Stew

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  Recipe adapted from:

  KaiaFIT 7-day reseat ebook

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 1/2 cups

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Green and chipotle chilis add some kick to this vegan and vegetarian stew, made from quinoa and sweet potatoes, plus assorted vegetables.

  Out of This World South American Stew quantity

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  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Heat olive oil in a large Dutch oven over medium heat. Add onion and sauté until tender, about 5 minutes. Add garlic and sauté for 30-60 seconds, stirring constantly so it doesn't burn.
  • Add the chipotle, quinoa, vegetable broth, ¾ tsp salt, turmeric, cinnamon, fresh ground pepper, and stir well. Cover and bring to a boil for about 7 minutes.
  • Lower the heat to a simmer, and add the sweet potatoes and cook for about 12 more minutes. Add corn, squash, green chilis, tomatoes, beans, and cilantro and continue to simmer for about 7-8 more minutes. Let sit for a few minutes, and then ENJOY!

  Cook Times

  Active Prep15

  Hands-On Cook30

  Hands-Off Cook0

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 2 each yellow onion medium, chopped
  • 6 clove garlic minced
  • ½ cup canned chipotle in adobo sauce chopped, check ingredients for potential allergies
  • 1 ½ cup quinoa rinsed and drained
  • 8 cup vegetable broth
  • 1 ½ teaspoon Kosher salt
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon freshly ground black pepper more or less to taste
  • 3 pound sweet potato chopped into big chunks
  • 3 cup frozen corn kernels
  • 2 each yellow squash halved and sliced
  • 8 ounce canned chopped green chilis
  • 30 ounce canned whole peeled tomatoes drained and juice reserved for another use
  • 30 ounce canned black beans rinsed and drained

  Optional:

  • 1 cup fresh cilantro chopped

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Dutch Oven, Kitchen towels, Ladle, Measuring cups and spoons, Mixing spoon, Sharp Knives, Spatula, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Heat in microwave on medium power, or saucepan over medium heat until heated through.

  Nutrition

  Calories: 404kcal | Carbohydrates: 79g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Sodium: 1630mg | Potassium: 1323mg | Fiber: 15g | Sugar: 11g | Vitamin A: 20002IU | Vitamin C: 26mg | Calcium: 127mg | Iron: 5mg

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  Turmeric Drink

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  15 servings
  

  Turmeric Drink

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1.5 ounce

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreePaleoReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company.

  Turmeric Drink quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 15 people

  Instructions

  • In a blender, mix coconut water, turmeric root, and ginger. After it’s blended well, strain the liquid and pour into a jar. Add the lemon juice, salt, and honey, and mix well
  • Note: Take a shot of the mixture every morning with food to maximize absorption.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size15 people

  Ingredients

  Ingredients

  Blend:

  • 2 cup coconut water with no added sugar
  • 1 ounce fresh turmeric
  • ½ ounce fresh ginger

  Stir in:

  • 1 lemon juiced
  • 1/4 teaspoon sea salt
  • 1 tablespoon honey

  Cooking Tools Required

  Blender, Fine-Mesh Strainer, Large pitcher, Measuring cups and spoons, Mixing spoon

  Reheating/Serving Instructions

  Keep refrigerated for up to 5 days.

  Nutrition

  Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 73mg | Potassium: 95mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 1mg

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  15

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  Banh Mi Mushroom

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  Rated 0 out of 5
  Up to 10 servings
  
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  Banh Mi Mushroom

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  Recipe adapted from:

  An Le

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  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 sandwich

  Vegan

  Banh Mi Mushroom quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Shred the carrots and daikon and marinate in sugar and vinegar
  • Slice jalapenos thin and soak in water to dilute spiciness
  • chop cilantro
  • cut cucumbers into 3 inch wedges, 1/4 inch thick
  • Heat oil and saute mushrooms
  • Cut baguette horizontally down the middle and open face it
  • slather on the mayo on one side and spoon on braggs aminos on the other
  • Place prepped ingredients evenly across on one loaf and close sandwich
  • Cut into 4 inch sandwiches

  Cook Times

  Active Prep30

  Hands-On Cook5

  Hands-Off Cook10

  Passive30

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 loaf baguette
  • 10 tablespoon Braggs Aminos 1 for each banh mi
  • 2 jalapeno pepper
  • 2 carrot shredded
  • 1 daikon shredded
  • 1 1/2 cup white vinegar
  • 1/2 cup granulated sugar
  • 1 bunch fresh cilantro
  • 1 English cucumber sliced vertically, about 4-inch slices
  • 8 cups oyster mushroom sauteed
  • 1 cup mayonnaise

  Cooking Tools Required

  Cutting board, Sharp Knives

  Nutrition

  Calories: 315kcal | Carbohydrates: 31g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 1285mg | Potassium: 492mg | Fiber: 3g | Sugar: 13g | Vitamin A: 2201IU | Vitamin C: 13mg | Calcium: 44mg | Iron: 2mg

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  Benihana® Style Ginger Sauce

  $0.00 Cooking Fee

  Rated 0 out of 5
  12 servings
  
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  Benihana® Style Ginger Sauce

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 tablespoon

  Dairy FreeEgg FreeGluten FreeKetoNut FreeOil FreeReduced FatVeganVegetarian

  This dipping sauce, made popular by Japanese steakhouses, is the secret to delicious chicken, seafood, and vegetables. Makes about 3/4 cup

  Benihana® Style Ginger Sauce quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 12

  Instructions

  • Place everything in a blender and blend until smooth, about 30 seconds.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1/2 cup yellow onion roughly chopped
  • 1 1/2 tablespoon fresh ginger peeled and roughly chopped
  • 1/3 cup tamari sauce
  • 2 tablespoon rice vinegar
  • 1 tablespoon fresh lemon juice

  Cooking Tools Required

  Blender, Cutting board, Measuring cups and spoons, Sharp Knives, Vegetable Peeler

  Reheating/Serving Instructions

  Keeps in the refrigerator for up to 1 week in an airtight container.

  Nutrition

  Calories: 8kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 360mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

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  12

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  Kale with Spicy Chickpeas Soup

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  Up to 10 servings
  

  Kale with Spicy Chickpeas Soup

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  Recipe adapted from:

  121 Tribe Wellness Programs

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeVeganVegetarian

  Kale with Spicy Chickpeas Soup quantity

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  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Preheat oven to 350 degrees F.
  • Mix chickpeas with half the olive oil, turmeric, chili and cumin and roast for 15 minutes or until crispy.
  • Add the vegetable bouillon in 2 cups hot water and mix until well combined.
  • Finely chop all veggies.
  • With the remaining olive oil, cook onion, garlic and cumin at a low heat and until soften.
  • Add kale and spinach and cook for 1 minute. Add the vegetable broth and cook for 10 min.
  • Mix everything in a blender until smooth.
  • In a bowl whisk tahini, lemon juice and some water. Add the roasted chickpeas, salt, pepper and stir to combine.

  Cook Times

  Active Prep25

  Hands-On Cook11

  Hands-Off Cook15

  Passive0

  Total Time51 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 24 ounce kale
  • 10 ounce baby spinach
  • 14 ounce onion
  • 10 clove garlic
  • 1 1/4 cup extra virgin olive oil
  • 5 cube vegetable bouillon
  • 10 teaspoon ground cumin
  • 11 ounce canned chickpeas drained and rinsed
  • 10 teaspoon ground turmeric
  • 5 teaspoon crushed red pepper
  • 10 tablespoon tahini
  • 10 tablespoon fresh lemon juice
  • 5 teaspoon Kosher salt
  • 2 1/2 teaspoon freshly ground black pepper
  • 15 cup water

  Cooking Tools Required

  Baking sheet, Blender, Can Opener, Cutting board, Kitchen towels, Ladle, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Stock pot or >5 Qt pot, Top Stove, Whisk

  Reheating/Serving Instructions

  Heat in a saucepan over medium heat until heated through.

  Nutrition

  Calories: 461kcal | Carbohydrates: 27g | Protein: 10g | Fat: 37g | Saturated Fat: 5g | Sodium: 1262mg | Potassium: 850mg | Fiber: 6g | Sugar: 4g | Vitamin A: 9802IU | Vitamin C: 101mg | Calcium: 221mg | Iron: 6mg

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  Spicy Kohlrabi Fries

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  Up to 10 servings
  

  Spicy Kohlrabi Fries

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 bulb

  Dairy FreeEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These kohlrabi fries are a great alternative to French fries, and they are seasoned with paprika and chili powder for a bit of a kick.

  Spicy Kohlrabi Fries quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10 people

  Instructions

  • Preheat oven to 400° F.
  • To prepare the kohlrabi for roasting, treat it like a turnip. Cut off all of the leaves, slice off the top and root ends, so it balances nice and flat on your cutting board, and slice off all of the outer skin
  • Next, slice it into roughly 1/2 -3/4 inch sections, and then across each of those sections, just as if you were cutting up potatoes for french fries.
  • In a large bowl toss the fries in the avocado oil, sea salt, pepper, paprika, and chili powder (if you’re using it).
  • Place them on a greased baking sheet and bake for 40 minutes, or until they are golden brown and tender.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 10 kohlrabi stems removed
  • 5 tablespoon avocado oil
  • 2½ teaspoon sea salt
  • 2½ teaspoon freshly ground black pepper
  • 2½ teaspoon paprika
  • 2½ teaspoon chili powder (optional, but delicious)

  Cooking Tools Required

  Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives

  Reheating/Serving Instructions

  Bake in 350 degree oven for 15 minutes or until heated through.

  Nutrition

  Calories: 106kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 620mg | Potassium: 553mg | Fiber: 6g | Sugar: 4g | Vitamin A: 451IU | Vitamin C: 93mg | Calcium: 41mg | Iron: 1mg

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  Thanksgiving Veg Gravy

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  Up to 10 servings
  

  Thanksgiving Veg Gravy

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  Recipe adapted from:

  Syd Bailey

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  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6oz

  Egg FreeNut FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  A vegan/vegetarian classic holiday gravy. I like pairing this with french bread, sourdough, and shitake mushroom stuffing.

  http://www.chefsydbailey.com

  Thanksgiving Veg Gravy quantity

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  http://www.chefsydbailey.com

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Make a roux over med-low heat using butter and flour.
  • Once you have a light blond roux (about 8-10 minutes) add shallots, thyme, sage, salt, and pepper. Increase heat to medium and cook for a minute or two. Add stock slowly whisking the entire time and turn heat to high. Bring to a boil stirring frequently. After it comes to a boil reduce heat and simmer for 5 minutes.
  • Adjust seasonings as necessary

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook5

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 6 ounce vegan butter or regular butter if vegetarian
  • 6 ounce all-purpose flour
  • 2 tablespoon shallots minced
  • 1/4 cup fresh sage finely minced
  • 2 teaspoon dry thyme
  • 2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 64 ounce vegetable stock no salt preferred

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Saucepan, Stock pot or >5 Qt pot, Top Stove, Whisk

  Reheating/Serving Instructions

  reheat in saucepan over med low heat for 5 minutes until warmed through

  Nutrition

  Calories: 173kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Sodium: 1301mg | Potassium: 30mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1044IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

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  Peruvian Quinoa Amontillado Warm Salad

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
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  Peruvian Quinoa Amontillado Warm Salad

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  Recipe adapted from:

  An Le

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  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Often referred to as "the mother grain," quinoa has been an important ingredient in South American cooking since Incan times, but not until recently did it become popular in American cuisine.

  Peruvian Quinoa Amontillado Warm Salad quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Place the quinoa and enough water to cover in a medium saucepan and bring to a boil over high heat.
  • Lower the heat and simmer for 10 minutes or until quinoa is done.
  • Drain and rinse under cold water.
  • In a saute pan over medium heat, saute the garlic in the oil for a minute.
  • Add the bell pepper and saute until soft.
  • Fold in the remaining ingredients into the quinoa and serve at room temperature or chilled.
  • Zest and squeeze of lemon for ganish.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook10

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 pound quinoa
  • water enough water to cover the quinoa
  • 3 clove garlic chopped
  • ½ cup extra virgin olive oil
  • 1 red bell pepper diced
  • 1 cup Italian parsley chopped
  • 1 cup Kalamata olive or nicoise olives, diced
  • 1 teaspoon Kosher salt
  • 1 lemon

  Cooking Tools Required

  Cutting board, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing spoon, Refrigerator, Saute pan, Spatula, Top Stove

  Reheating/Serving Instructions

  N/A

  Nutrition

  Calories: 292kcal | Carbohydrates: 32g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Sodium: 217mg | Potassium: 338mg | Fiber: 4g | Sugar: 1g | Vitamin A: 937IU | Vitamin C: 29mg | Calcium: 41mg | Iron: 3mg

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