Naraya Cooking Health Recipe

• 1 large sweet potato, diced
• 1 cup cooked chickpeas
• 1 large shallot, sliced
• 2 tablespoons olive oil, divided
• garlic powder
• chili, chipotle or smoked paprika powder
• pink salt
• leafy greens of choice (I used baby kale)
• pepitas (pumpkin seeds)

• 3 tablespoons tahini
• juice of 1/2 medium lemon
• 2-3 tablespoons water, + more as needed
• pink salt, to taste

Ingredients

• 1 tablespoon olive oil or 3 tablespoons water 
• 1 onion, diced
• 1 teaspoon garlic powder
• 1 heaping teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 12 oz tomatillos, diced or quartered or 1 can (15oz) crushed
• 2 poblano or Anaheim peppers, de-seeded and diced
• 1 corn off the cob or 1 cup frozen or canned sweet corn
• 1 can (15 oz) cannellini beans or pinto beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup dry quinoa
• 4 cups vegetable broth
• salt to taste

optional garnish

• avocado, diced
• bunch cilantro, roughly chopped
• tortilla strips
• cashew sour cream or cilantro-lime cashew sour cream

In a large pot or dutch oven, heat oil/water over medium heat and sautee onions until softened, about 5 minutes. Add garlic powder, oregano, cumin and chili powder, cook for 1 minute more stirring frequently, or just until spices and herbs become fragrant. Add tomatillos, poblanos, corn, beans, quinoa and vegetable broth, bring to a boil, cover, reduce heat to low and simmer for 30 minutes. Remove from heat, uncover and let rest about 10 minutes before serving.

Serve in individual bowls topped with garnish of choice. Pairs well with corn bread too, either on the side or broken up in your chili!

Serves 4 - 6.

Notes:

Add in a package of organic tempeh for added hardiness. This Three Grain Tempeh is my favorite flavorwise.

You can rinse your quinoa if you like. I honestly usually skip this step but if you prefer you can run the quinoa under cool running water using a fine mesh seive.

Adjust the spices to your taste. If using broth you may like it as is, if using water you may like to add more.

This can also be made in the crock pot/slow cooker, add all the ingredients, cover with the vegetable broth and cook on medium or medium-low for 4 hours.

• 1 1/2 cups cooked chickpeas or 1 can (15oz.), drained and rinsed
• 1 avocado, seed removed
• 1 small carrot, diced
• juice of 1 lemon
• dollop of hummus, optional
• dash or two of garlic powder
• mineral salt & fresh cracked pepper, to taste

• leafy greens
• 6 slices bread of choice
• red onion slices

• 2 cans (15 oz.) black beans, drained and rinsed (about 3 cups)
• 1 red bell pepper, cored and sliced
• 1 yellow bell pepper, cored and sliced
• 1 green bell pepper, cored and sliced
• 1 small white onion, sliced
• 1 tablespoon grapeseed or olive oil or 3 tablespoon water (for water saute)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/4 - 1/2 teaspoon chipotle or cayenne powder, optional
• 1/2 teaspoon mineral salt
• corn or flour tortillas
• 1/4 head of cabbage, shredded (optional), to serve
• lime wedges, to serve

• 2 - 3 avocados
• 1 small jalapeno, most seeds removed and diced
• 1/4 red onion, diced
• small handful cherry tomatoes, quartered or 1 small tomato, diced
• 1/2 teaspoon mineral salt, or to taste
• few sprigs cilantro leaves, diced
• 1 lime, squeezed

Ingredients

• 8 oz. package chow mein noodles or thin spaghetti noodles
• 2 (8oz.) packages tempeh
• 1 tablespoon sesame or grapeseed oil
• 1/2 head green cabbage (about 4 cups), shredded
• 1 large celery stalk, sliced diagonally
• 1 large carrot, peeled and sliced diagonally
• 1/2 onion, sliced

Sauce

• 1/4 cup tamari or soy sauce
• 2 tablespoons maple syrup
• 2 tablespoons water
• 1 tablespoon rice wine vinegar, optional
• 1- 2 cloves garlic, minced or 1 teaspoon garlic powder
• 1 inch knob of ginger, grated or 1/2 teaspoon ground ginger
• mineral salt and pepper to taste (white pepper would be great here)

If using chuka soba or chow mein noodles, bring a pot of water to a boil, add noodles, reduce heat to medium and cook for 4 minutes. Drain, rinse and set aside. If using other noodles, cook as directed on package.

In a small bowl, whisk together the sauce, set aside.

In a large wok, heat olive oil over medium to medium-high heat, add tempeh, crumbling it between your fingers, onion and celery, cook 1 minute. Add a couple tablespoons of sauce mixture, continue to cook for another 2 -3 minutes. Add in cabbage and carrot, stir to mix, cover and cook another 5 - 7minutes, stirring occasionally until cabbage has shrunk down and softened. Add in noodles and remaining sauce, toss to coat, continue cooking until noodles are warmed through. Add additional tamari or other seasoning to taste.

Serve warm topped with scallions, red pepper flakes and cilantro. Sesame seeds and/or chili sauce would also be great!

Serves four.

Notes:

Feel free to use only one package of tempeh instead of two. The two packages does serve four but one package will still add a fair amount of protein to each serving.

I love the added sweet from the maple syrup using 2 tablespoons. Feel free to use 1 tablespoon instead of 2 and add more vinegar or tamari in its place.

Ingredients

Lentil & Quinoa Mix

• 3/4 cup red lentils, sorted and rinsed 
• 1/2 cup quinoa, rinsed
• 2 1/2 cups water, + more as needed
• 1 tablespoon grapeseed oil, optional
• 2 heaping teaspoons cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon pink salt, or to taste
• 1 teaspoon red pepper flakes, optional
• 2 tablespoons chopped parsley
• 1 scallion, sliced

Spicy Tahini Sauce

• 1/4 cup tahini
• 1/2 cup water, + more as needed 
• juice of 1/2 lemon or 1 tablespoon
• pinch of pink salt
• pinch of red pepper flakes
• 1 tablespoon finely chopped parsley

to serve

• shredded cabbage or micro greens
• lavash bread or corn tortillas (flour tortillas work too)
• chili paste or sriracha (may fav chili paste)
• sliced avocado, for tacos (optional)

In a medium sauce pan, bring water, lentils, quinoa and oil to a boil, reduce heat to low, add in cumin, garlic & onion powder, salt and optional red pepper flakes, stir to combine, cover and simmer for 20 minutes. Remove from heat, add in chopped parsley and scallions, let rest for 10 minutes. If you feel it's too dry, add a couple tablespoons of water. Mixture should be creamy, not dry. Add extra spices to taste.

While lentil & quinoa mix is cooking, combine all the ingredients for the sauce in a small bowl. Set aside.

For the wrap, lay your lavash bread on a flat surface. Spread a tablespoon or so of chili paste about 1 1/2 inches from the edge on the first 1/3 portion from top to bottom, leaving an inch on both ends. Layer with about 1/4 cup lentil & quinoa mix and cabbage, fold over and roll. Slice in half and serve with a drizzle of tahini sauce on each bite.

For tacos, warm your tortillas, layer with lentil & quinoa mix, micro greens or cabbage, add chili paste and tahini dressing to taste and sliced avocado.

Notes:

Feel free to use all cabbage, or any greens that you like. I have used micro greens here because I had them on hand and for variation.

Lentil & quinoa mix makes about 3 cups. Refrigerate for up to a week or freeze for longer.

Tahini sauce makes about 3/4 cup. Store in refrigerator for up to a week. Great on salads, steamed or roasted vegetables too! If you prefer it to be thicker, use less water.

If you don't have quinoa available you can still pull this together using all lentils. 1 cup lentils to 2 1/4 cups water. If using brown/green lentils, cook at least 40-45 minutes.