Get inspired with some new high fiber meals for weight loss to add into your week.
Watch the video version here:
GREEN JUICE makes 32 oz.
Ingredients
2 apples
1 lemon (peeled)
4 celery ribs
1 large english cucumber
1 inch ginger root
1/4 inch turmeric root
4 to 6 beet greens leaves or other leafy green
Pass all ingredients through a juicer and enjoy as soon as possible.
RAINBOW SALAD makes a very large salad
Ingredients
Dressing:
1 garlic clove (pressed)
1 tbsp tahini
1 tbsp nutritional yeast
2 tbsp balsamic vinegar
1 tbsp soy sauce, or coconut aminos, or tamari
2 tbsp water (to thin)
1/8 tsp garlic powder
freshly ground pepper
Salad ingredients of choice, I used:
spring mix
carrot
tomato
red cabbage
avocado
bell pepper
strawberries
In a large mixing bowl combine all dressing ingredients and whisk together. Feel free to double the dressing and save half for antother salad in the week.
Add desired salad ingredients and toss to combine. Enjoy!
RED LENTIL CURRY serves 4
This beautiful recipe is adapted from Rainbow Plant Life to be bit lower in fat and oil free. See the original here.
Ingredients
1/4 cup water for sautéing
4 cloves garlic (minced)
2 inch piece of fresh ginger (peeled and minced)
1 to 2 serrano peppers, diced (omit, or use one for a less spicy curry)
1 tsp ground turmeric
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp chili powder
2 tsp curry powder
1 tsp garam masala
1 cup red lentils
2 cups vegetable broth
14 oz. can diced tomatoes
13.5 oz. can low fat coconut milk
1 tbsp creamy almond butter
1/2 a small lemon (juiced)
1/2 cup fresh cilantro (chopped)
For serving: basmati or brown rice and steamed veggies of choice (I used cauliflower and green beans)
Rinse the lentils in a colander under cold water until the water runs clear.
Heat a large frying pan or wok over medium-high heat and add the water for sautéing. Once heated add the garlic, ginger, and serrano pepper. Cook for 2 minutes, stirring frequently to prevent burning.
Add the turmeric, cumin, coriander, chili powder, curry powder, garam masala, and cook for 30 to 60 seconds until fragrant, tossing frequently to prevent burning.
Pour in the vegetable broth, and use a wooden spoon or spatula to scrape up any browned bits. Add in the lentils and the diced tomatoes and mix well. Reduce the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes stirring occasionally, adding more broth as needed if the lentils are sticking.
Remove the lid and stir in the coconut milk, and almond butter. Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened and is creamy.
Stir in the lemon juice and cilantro, and turn off the heat.
Serve the curry with rice and/or steamed veggies and garnish with additional cilantro. Store leftovers in the fridge for 3-4 days.
If you enjoy these recipes don't forget to share them with your friends and tag me in your creations #veganmichele
Do you want to adopt a whole food plant based diet, but you don’t know where to start? Are you looking to lose weight and improve your health? It would be my honor to work with you one on one via my Vegan Weight Loss Course or Personal Coaching Sessions.
Do you want MORE easy and heathy whole food plant based recipes? Check out my cookbooks for more deliciousness!
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