Tag: Whole Food

Batch Cooking, Beets, Cabbage, Carrots, Celery, Onions, potato, Recipes, Soups

Rick’s Beetroot Borscht

BeGreenWithAmy
Great for Valentine’s Day or Halloween!

A food processor makes preparation for this recipe much easier. This is my favorite food processor. The large 5″ wide feed chute eliminates need to precut most ingredients. It has a large capacity, so I don’t have to keep dumping the container as I am processing. The wide mouth can be adjusted to a smaller mouth to use for carrots, celery, etc. The slicing disc is the real deal. Turn the adjustment knob to the thickness you want and away you go.  https://amzn.to/3sBzTSt

Ingredients

  • 3 Large Beets
  • 6 Stalks Celery
  • 1 onion (medium)
  • 4 carrots
  • 5 cup kale chopped
  • 3 Tblsp Balsamic Vinegar
  • 3 Large potatoes cubed 1“
  • 1 Large or 1/2 small head red cabbage, shredded
  • 3 Tblsp Table Tasty
  • 1 Lemon Juiced
  • 3 Tblsp Dill Weed
  • 1 Tblsp Garlic powder or 3 cloves fresh-minced
  • 1 Tblsp Onion Powder
  • 1 Tblsp Italian Seasoning
  • 1 Tblsp Parsley
  • 2 Tblsp Date Syrup
  • 1 Tblsp Dry Mustard
  • 1/2 cup Hemp Seed
  • 1/2 cup Macadamia Nuts, Raw and Unsalted
  • 1/4 cup Brazil Nuts, Raw and Unsalted
  • 1/4 cup Walnuts, Raw and Unsalted
  • 12 cups Water Divided into 2 cups for blender and 10 cups for Stock Pot

Directions
Shred in Food Processor
Beets, Celery, Onion, Carrots, Cabbage

Blend:
Hemp Seed, Macadamia nuts,
Brazil Nuts, Walnuts
2 cups water
Keep mixture in Blender

In Large Stock Pot:
10 cups water
Simmer remaining ingredients for 30 minutes

Add to the blender with liquid from Stock to the capacity of the blender.
Blend till combined.

Pour contents of the blender into the Stock pot.

Mix and serve.

Watch the Recipe Demo Here!

Black Beans in Instant Pot- Sugar, Oil and Salt Free

I love to batch cook. This recipe uses leftover liquid from my ChickPeas Recipe. 2 Pounds of Dry Black Beans Liquid from ChickPeas Recipe. Filtered Water Rinse and drain black beans with clean water – I use this to rinse my grains and beans. Place rinsed beans into Instant Pot.  Add liquid from ChickPeas recipe. Fill… Continue reading Black Beans in Instant Pot- Sugar, Oil and Salt Free

by BeGreenWithAmy

Please let me know how yours turned out and if you used any other ingredients.

I have helped many people recover from going off the wagon. If you would like help to prevent yourself from going off the wagon and learn other ways to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

If you want to see more recipes, hacks and tips please follow me on this blog.Please subscribe to the BeGreenWithAmy YouTube Channel for ​awesome, WFPB, SOS recipes, tips and ideas!

https://www.youtube.com/watch?v=yXPhDmkCUHQ
Be Green With Amy YouTube!

Be Strong, Be Well and Be Green!

Batch Cooking, black beans, Corn, Recipes, Soups

Black Bean Soup – Sugar, Oil and Salt Free

BeGreenWithAmy


Black Bean Soup

Watch me make this recipe here:

Be Green With Amy Makes Black Bean Soup!

Note: Uses liquid from Black Beans Recipe

1 12 oz bag frozen, organic corn

1 16 oz bag frozen pepper and onion

1 16 oz bag frozen California veggie mix

1 jar low or no salt salsa or 1 can of no salt tomatoes

1 TBS cumin

1/4 cup non-fortified, nutritional yeast

2 TBS Benson Table Tasty (I use this often, but you may use your favorite salt substitute.)

1 TBS Chilly 9000 (or to taste)

1 can no salt Rotell (optional for heat)

4 cups cooked, black beans or 2 cans, unsalted, black beans.

Filtered Water

Add water to max fill line


Put all ingredients in Instant Pot
Cook for 1 minute.


I like to add cooked a starch like farro, brown rice, potato or quinoa also mushrooms to my bowl of black bean soup when I serve it.

I like to freeze extra soup in silicone bags for future, delicious meals.

I use these to remove the Instant Pot liner for easy pouring.

This is so much fun to use to release steam from the Instant Pot. I have a dragon which blows steam!

It is handy to have instant boiling water at your sink. This is what I have at my kitchen sink.

If you would like help to learn how to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

Please follow me so I know you would like me to share more helpful hints.

Check out my BeGreenWithAmy YouTube Channel for lots of whole food, plant based hacks, recipes and more

Be Green With Amy YouTube

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Be Strong, Be Well and Be Green!

Batch Cooking, Beans, black beans, Instant Pot / Pressure Cooker, Recipes

Black Beans in Instant Pot- Sugar, Oil and Salt Free

BeGreenWithAmy
Black Beans
Watch Amy make Black Beans with Chef AJ!

I love to batch cook. This recipe uses leftover liquid from my ChickPeas Recipe.

2 Pounds of Dry Black Beans

Liquid from ChickPeas Recipe.

Filtered Water


Rinse and drain black beans with clean water – I use this to rinse my grains and beans.

Place rinsed beans into Instant Pot. 

Add liquid from ChickPeas recipe.

Fill Instant Pot with water to max fill line. For faster cooking, use boiling hot water. I have this at my kitchen sink for instant boiling water.


Cook for 40 minutes. 

Natural Pressure Release.

Drain cooked beans into colander. 

I use these to grip the Instant Pot liner. Very useful, especially when the liner is hot!

I use this to divert the steam from the Instant Pot. Mine is a steam breathing dragon!

Save liquid for other recipes such as:

Black Bean Soup

Black Bean Dip

Black Bean Brownie

My Favorite, Easy, Filling Recipe -Welcome To Healthy Fast Food

You may freeze liquid into silicone ice cube trays for easy storage.

I love to freeze my cooked beans in 1 or 2 cup silicone storage bags so I will always have delicious, SOS Free, cooked beans which can be quickly defrosted.

If you would like help to learn how to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

Please subscribe so I know you would like me to share more helpful hints.

Be Green With Amy YouTube

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Be Strong, Be Well and Be Green!

Chickpeas, Instant Pot / Pressure Cooker, Recipes

ChickPeas in Instant Pot – Sugar, Oil and Salt Free

BeGreenWithAmy
Chick Peas in Instant Pot

Easy to Cook Delicious ChickPeas in the Instant Pot! Salt free really can taste delicious!

Watch me make this recipe here on Chef AJ’s show!


1 Tablespoon Ground Garlic

Watch Amy make Chick Peas on Chef AJ’s Show!

1 Tablespoon Ground Onion

1 Tablespoon Cumin

3/4 Tablespoon Red Pepper Flakes

2 Pounds of Dry Chickpeas aka Garbanzo Beans


Rinse and drain chickpeas with clean water and place in Instant Pot. I use this awesome bean / grain rinser.

Add remaining ingredients.

Fill Instant Pot with water to max fill line.

The beans will cook faster if you use boiling hot water.

I have so much fun using this to divert steam from my Instant Pot. Mine is a steam breathing dragon!

I have this at my kitchen sink for access to instant hot water.

Cook for 40 minutes. 

Natural Pressure Release.

Drain cooked chickpeas into colander over a large bowl and save liquid for other recipes such as Black Beans.

Check out recipes using Chick Peas!

Check out this Hummus recipe using chick peas!

No Tuna – Tu-No Fish Wraps

Crunchy, Roasted Chick Peas!

I use this to grab the Instant Pot liner. Very useful, especially when it is hot!

You may freeze liquid into silicone ice cube trays for easy storage.

If you would like help to learn how to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

Please subscribe so I know you would like me to share more helpful hints.

Check out my BeGreenWithAmy YouTube Channel for lots of whole food, plant based hacks, recipes and more.

Be Green With Amy YouTube

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Be Strong, Be Well and Be Green!

Cashews, Cheese (vegan), Dressings and Sauces, Hey, I Can Make That!, Recipes, red pepper, Traveling, Tumeric, Vegan Twists on Old Favorites, Vitamix or Nutribullet

Instant No-Cooking Travel Vegan Cheese Sauce

BeGreenWithAmy
Melty Stretchy Gooey Vegan Nacho Cheese

Thanks to our Green Star member JoAnn for this outstanding recipe!

No cooking! You can put this in a ziploc bag.It can be made in a NutriBullet ! 🙂 or any high-speed blender and is great for traveling!! 

Servings: 3 cups

INGREDIENTS

1 cup instant potato flakes or dried potato
1 tsp veggie broth powder (optional)
1/2 cup almond flour or raw cashews
1 Tbsp organic cornstarch or 2 Tbsp tapioca flour
3-4 Tbspnutritional yeast (non-fortified)
1 tsp garlic powder (no salt)
1 tsp onion powder (no salt)
1/2 tsp paprika or smoked paprika
1 good pinch turmeric, optional/purely for color
2 1/2 cups very hot but not boiling water
1 tsp vinegar, apple cider
2 tsp lemon juice
1/2 cup shredded carrot (or 2 tsp carrot powder)
1/4 medium onion, cut into 4 pieces (or increase onion powder to 1 Tbsp total)
                                             ***********************************
***OPTIONAL ITEMS****1 Tbsp light miso (see note)
*1 pinch cayenne pepper
*4 drops liquid smoke or 1/2 tsp chipotle powder
*1 roasted red pepper from a jar (pat dry)
*1/4 cup low sodium, well-drained salsa or pico de gallo
*patted dry, jarred jalapeno peppers
*for mac and cheese: add 1 Tbsp prepared mustard or 1 tsp mustard powder
*Hot sauceSTEPS1) Place all the ingredients through the turmeric into a bowl (or 2 cup liquid measuring cup)and stir together.2) Add the water, lemon juice, vinegar, carrot, and onion to the blender jar. Add any of the optional ingredients.

3) Pour the dry ingredient mixture into the blender jar. Cover and blend away. (See note)*

NOTES

*Blend about 3 to 5 minutes. If using a NutriBullet, blend until it stops. Release the vacuum on the cover and retighten. Reset the blender and blend again. Repeat 2 or 3 more times.

*Refrigerate! Will thicken as it cools.

*Cannellini beans (white kidney or great northern) can be substituted for the almond flour or cashews.

*Add the miso for a wonderful umami addition to the sauce

*This recipe can be doubled, tripled, etc.

* This recipe can be prepackaged by adding all the dry ingredients into zip lock baggies and adding the heated water and choice of acid when you want to make!!!.

*There are prepackaged vinegar packets but vinegar is cheap, does not need refrigeration, and you can use just about any type including distilled white only (no need for lemon juice.

Please remember to follow me by clicking on the FOLLOW link.

Also, Subscribe to my Be Green With Amy YouTube Channel for recipe demos, lifestyle hacks and more! 

Need someone to get you through this? Contact Amy. 

I have helped many people maintain this lifestyle. If you would like help with learning other ways to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

If you would like to help support my blog, consider shopping on my AmazonStore for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!

If you would like to donate to help me with the costs of maintaining this website, recipe development, social media publicity and more, please donate here. 

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Be Strong, Be Well and Be Green!

https://www.youtube.com/channel/UC9O_ApC72YwpXU8F3-DGGBg

Carrots, casserole, Ginger, Hey, I Can Make That!, Salads and Sides, Sweet Potato

Easy, Raw and Delicious Dish

BeGreenWithAmy

I couldn’t believe how easy it was to make this dish! That’s why I included it in my “Hey, I Can Make That!” series which you can watch here.Raw Sweet Potato Salad

1 large sweet potato, grated 

1 large carrot grated 

1 small piece of Fresh Ginger 

2 Apples – slice with apple slicer  & grated

2 Lemons juice with lemon juicer 

2 Tbsp raisins

parsley to garnish

Directions:

Combine all ingredients in a large bowl.

Use a food processor to grate

Allow to marinate for at least 4 hours, preferably overnight.

Note: I do not peel the sweet potato, carrot, apple or ginger (I use organic)

If you would like help with learning other ways to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

If you would like to help support my blog, consider shopping on my AmazonStore for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!

If you would like to donate to help me with the costs of maintaining this website, recipe development, social media publicity and more, please donate here. 

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Be Strong, Be Well and Be Green!

Cashews, Dates, Dips and Hummus, Dressings, Easy Delicious Recipes, Hey, I Can Make That!, Nuts, Recipes, Vinegar, Vitamix or Nutribullet

Delicious Dressing SOS Free!

BeGreenWithAmy

Easy to Make Sauce/Dressing
Hey, I Can Make That Sauce/Dressing!

1 1/4 cup Raw, Unsalted Cashews

1/2 cup No-SALT Stone Ground Mustard 

2 cups Filtered Water

12 Pitted Dates or Date Paste

1/4 cup Apple Cider Vinegar

Put all ingredients in a high powered blender 

Blend until smooth and creamy

Check out my YouTube recipe demo! 

Refrigerate.

Enjoy!

Please remember to follow me by clicking on the FOLLOW link.

Also, Subscribe to my Be Green With Amy YouTube Channel for recipe demos, lifestyle hacks and more! 

If you would like to learn other ways to navigate this lifestyle, pleasecontact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

If you would like to help support my blog, consider shopping on my Amazon Store for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!

If you would like to donate to help me with the costs of maintaining this website, donate here. 

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Be Strong, Be Well and Be Green!

Chocolate, Cocoa, Dates, Desserts, Hey, I Can Make That!, Snacks, Sweet Potato, Treats

How to Make Chocolate Pudding

BeGreenWithAmy

Chocolate Pudding

I had not eaten pudding since adopting this lifestyle in 2012. When Beverly, a member of my WFPB Meetup group, brought this dish to our pot luck dinner, it rocked my world! I hope it rocks your world too! Don’t let the ingredients fool you. As with many dishes in our lifestyle, healthy ingredients can put a delicious twist on a dish. 

This dish is simple to make and you can watch me demo by clicking here

Chocolate Pudding – Sugar, Oil and Salt Free!

4 Cups Mashed Sweet Potatoes

1 Cup Pitted Dates or 4 1/2 ozDate Paste

1/2 Cup Cocoa or Cacoa Powder

2/3 Cup Plant Based Milk

2 Teaspoons Vanilla Powder (optional)

In high speed blender, blend ingredients till creamy and smooth.

Refrigerate for several hours or until cool.

Enjoy!

Also, Subscribe to my Be Green With Amy YouTube Channel for recipe demos, lifestyle hacks and more! 

Need someone to get you through this? Contact Amy. 

I have helped many people maintain this lifestyle. If you would like help to learn ways to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

If you would like to help support my blog, consider shopping on my Amazon Store for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!

If you would like to donate to help me with the costs of maintaining this website, recipe development, social media publicity and more, please donate here

Be Strong, Be Well and Be Green!

 

Chickpeas, Main Dishes, Sweet Potato

Curried Chickpeas and Sweet Potatoes

BeGreenWithAmy

6 cups sweet potatoes, peeled and diced
1/3 cup water or no sodium vegetable broth
2 teaspoons  no-salt seasoning, adjusted to taste
1 large onion, diced
1 tablespoon fresh ginger, minced
3 cloves garlic, minced or pressed
4 scallions (green onions), chopped
2 large red bell peppers, diced
1-2 tablespoons curry powder
3 cups cooked chickpeas or 2 (15 ounce) cans no-salt-added chickpeas, drained
1 tablespoon cider vinegar

INSTRUCTIONS:

Steam sweet potatoes in a large saucepan filled with an inch of water and fitted with a steamer basket for 10 minutes or until cooked through. Set aside and keep warm.

In another large pot, heat 1/3 cup water and stir in salt substitute, onion, ginger, garlic, scallions, red peppers, and curry powder. Stir, cover, and cook for 3-5 minutes or until vegetables are tender. Add chickpeas and simmer uncovered for 5 minutes. Add vinegar and sweet potatoes and heat for a few more minutes, stirring gently so as not to break up potatoes too much. Add additional water or vegetable broth if needed to adjust consistency.

Please remember to follow me by clicking on the FOLLOW link.

Also, Subscribe to my Be Green With Amy YouTube Channel for recipe demos, lifestyle hacks and more! 

Need someone to get you through this? Contact Amy. 

I have helped many people maintain this lifestyle. If you would like help to learn ways to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

If you would like to help support my blog, consider shopping on my Amazon Store for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!

If you would like to donate to help me with the costs of maintaining this website, recipe development, social media publicity and more, please donate here

Be Strong, Be Well and Be Green!

Acorn Squash, Batch Cooking, Brussels Sprouts, Butternut Squash, Cabbage, Carrots, Cauliflower, Eggplant, Hey, I Can Make That!, Main Dishes, Mushrooms, Onions, potato, Sweet Potato

No Oil – Roasted Vegetables Recipe

BeGreenWithAmy

Roasted Vegetables
Easy to make!

Best to make 2 batches because you might eat one all by yourself. I love this method of cooking! If you have a root vegetable that you don’t know what to do with, like a turnip, beet, yam, radish, etc., this is the simple way to make it taste delicious!

You could roast other vegetables as well. I love this method of cooking because you don’t have to stand over a stove and you can fill all the racks of your oven, with trays of deliciousness!

INGREDIENTS:

12 ounces Brussels sprouts
2 large stalks broccoli, cut into florets
1/2 head cauliflower, cut into florets
8 ounces baby carrots, cut in half
1 bunch asparagus, hard ends removed and cut into 2″ pieces
6 cloves garlic, minced

1/4 cup (my favorite) salt substitute

 2 tablespoons Italian Seasoning

 2 tablespoons balsamic vinegar

INSTRUCTIONS:

Preheat oven to 375 degrees F.
To prepare Brussels sprouts, cut off stem base, peel outer leaves and cut a cross 1/4″ deep in base of stem.

Toss all ingredients, (except dry seasonings) in a large bowl. Pour into a large baking pan that has been lined with a silicone baking mat  or unbleached parchment paper and spread evenly. Sprinkle with dry seasonings.

Cover and bake for 30 minutes.

Remove the cover, stir, and bake for an additional 30 minutes or until vegetables are tender, stirring occasionally.

Note: Can use frozen vegetables instead of fresh. In the picture, I just used the vegetable I had, the vegetables in the recipe are just a suggestion. Also, you can vary the seasonings to your taste. 

If you would like to help support my blog, consider shopping on my Amazon Store for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!

Check out my BeGreenWithAmy YouTube Channel for lots of whole food, plant based hacks, recipes and more.

If you would like help to learn ways to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

If you would like to help support my blog, consider shopping on my Amazon Store for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!

If you would like to donate to help me with the costs of maintaining this website, donate here. 

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Be Strong, Be Well and Be Green!