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Easy Street Lunches: Recipes From The Marilyn Denis Show

 

Are you ready to power it up with Raw Food Power on March 24th!. I know you are.  Oooor- how about another group challenge? We are gearing up for spring by lightening our load and trying Veggie living for 5 days. Join the group fun for The Veggie Transition beginning March 27th!

Did you catch my segment on the show? And? Did you love it like I love raw chocolate and coconut kefir?

If you missed it, you can watch it here.

And if you'd LOVE to see me on more often, tell them! Facebook them or Tweet them and tag your FB comments and tweets with @meghantelpner!  Thanks muchas!

Ms. Marilyn and I were chatting it up about how to lighten the load in Spring. My best advice is always to start loading up on more veggies, mixing in a healthy dose of raw along with the cooked as we transition to lighter brighter weather.

Some of my all time Springing into Spring lunch time faves include:

Now let's get to the recipes from the show! Now if you saw my segment on the show, or online afterwards and loved it- please send them an email and let the peeps over there know. I think they're getting tired of hearing from my mom :)

Veggie Powered Quinoa Bowl

(2 servings)

1/2 cup Quinoa
1 cup water
2 tsp curry powder (optional)
1/2 can organic chickpeas, rinsed thoroughly
1 cup broccoli, coarsely chopped
1 cup cauliflower, coarsely chopped
1 cup carrots, coarsely chopped
1 cup spinach, coarsely chopped
1 red pepper, coarsely chopped
1/4 cup fresh parsley, chopped fine
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 Tbs flax oil
2 Tbs tamari
juice of 1/2 lemon
dash of sea salt and cayenne pepper to taste

  • Rinse quinoa thoroughly and place in pot with water and curry powder. Bring to a rapid boil and then lower simmer. Cook for 15-20 minutes until water is absorbed. Remove from heat, allow to sit for 5 minutes and then fluff grain with a fork.
  • While quinoa is cooking, steam broccoli, carrots and cauliflower just until soft- but not mushy- about 6 minutes. They should be very vibrant in colour
  • In a dry pan, lightly toast the sunflower and pumpkin seeds over medium heat just until they become slightly browned and aromatic. Remove from heat and allow to cool.
  • In a large mixing bowl, toss together quinoa, chickpeas, steamed veggies, spinach, red pepper, and parsley.
  • Add seeds to the mix along with flax oil, tamari, lemon juice, sea salt and cayenne.
  • Toss well and taste. Add more sea salt, pepper and/or lemon juice to taste
  • Can be served warm or at room temperature.

Mix and Match Grain Bowl. Make It Your Own!

(2 servings)

1/2 cup grains of choice (Brown rice, quinoa, millet, and barley are great options) Or use what you have already cooked in your fridge. You'll want about 1 cup)
1 cup water (omit if using already prepared grains)
2 tsp curry powder (optional)
1/2 can organic beans or lentils of choice (chickpeas, kidney beans, adzuki beans and green lentils are great options)
5-6 cups of vegetables (a mix of steamed and raw is nice)
1/4 cup fresh parsley, chopped fine
1/2 cup lightly toasted nuts or seeds of choice
1/4 Tbs flax oil
2 Tbs tamari
juice of 1/2 lemon
dash of sea salt and cayenne pepper to taste

  • If cooking a grain: rinse thoroughly and follow recommended cooking time.
  • While grain is cooking, prep your vegetables. If steaming, make sure you catch them once they get soft but not too mushy. They should be very vibrant in colour
  • In a dry pan, lightly toast the nuts and seeds over medium heat just until they become slightly browned and aromatic. Remove from heat and allow to cool.
  • In a large mixing bowl, toss together grains, beans, steamed and raw veggies and the parsley
  • Add nuts and seeds to the mix along with flax oil, tamari, lemon juice, sea salt and cayenne.
  • Toss well and taste. Add more sea salt, pepper and/or lemon juice to taste
  • Can be served warm or at room temperature.

Great vegetable options for this dish include broccoli (steamed), cauliflower (steamed), sweet potato (steamed), shredded purple cabbage (steamed), collards (steamed), zucchini (steamed), red or yellow pepper (raw), cucumber (raw), tomatoes (raw), kale (raw), spinach (raw), celery (raw), avocado (raw) or whatever veggies you have in your fridge.

Easy Pizza

(2 Servings)

2 Tortillas of choice
1/4 cup pesto and/or organic tomato paste
1/4 cup red onion, chopped
1/2 cup organic shiitake mushrooms, sliced
1/2 bell pepper, sliced
1/4 cup black olives, pitted and sliced
1/2 cup cherry tomatoes, sliced
celtic sea salt and cayenne to taste
2 handfuls kale, shredded
flax oil to drizzle post baking

  • Preheat oven to 350
  • Lay out tortillas on a pizza pan or parchment lined cookie sheet
  • Evenly spread out pesto and/or tomato paste
  • Layer vegetables over tortillas, reserving the kale for a moment.
  • Sprinkle pizzas with sea salt
  • Add kale last, this will allow it to crisp up at the top of the pizza
  • Place in oven and bake for 15 minutes, until edges of tortilla start to crisp and kale is crispy on top.

Additional Topping ideas: steamed broccoli or cauliflower, artichoke hearts, sundried tomatoes, fresh herbs like oregano, thyme, rosemary etc., shredded carrot, shredded cabbage, green beans, eggplant, zucchini, garlic, arugula, or thinly sliced sweet potato.

 

Quick Pizza Sauce

No time to make a pesto and plain tomato paste is too plain? Try this easy solution.

1 can organic tomato paste
1/4 cup olive oil
1/4 cup dried herbs (oregano, basil and parsley are a great combination)
2 cloves garlic, minced

  • Mix all ingredients together.
  • Spread on pizza crust.

 

Pizza Pesto

3 cups basil leaves
2 cloves garlic
1/4 cup olive oil
2 teaspoons lemon juice
1/2 cup sunflower seeds, lightly toasted
1/4 teaspoon salt

  • Combine the basil, olive oil and lemon juice in a food processor and process until smooth.
  • Add the toasted sunflower seeds and garlic and blend until pureed.
  • It’s now ready to be used on your pizza, or stored in the fridge in an air tight container. You may also wish to freeze in an ice cube tray and transfer to a freezer safe container to use later.

Question Of The Day: What is your favourite pizza topping of all time?

 

20 Responses to “Easy Street Lunches: Recipes From The Marilyn Denis Show”

  1. [...] Mix and Match Grain Bowl [...]
  2. [...] The verdict: Too many ingredients, too many uknowns and GMO items. If it’s not building our health what’s the point? I’m sure we can do better in the taste department too. [...]
  3. Best dinner idea! http://t.co/9qI49fxV

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