2 pieces of prepared or freshly made naan bread
4 hearty spoonfuls of marinara sauce
1/2 cup pineapple
1/2 cup feta cheese
1/2 cup black olives
1/2 cup hot banana peppers sliced
1 clove fresh minced garlic
Olive oil
Mix a generous amount of olive oil in a bowl with fresh minced garlic. Brush top of naan bread with mixture. Add marinara sauce covering the entire surface of the naan. Add ingredients as desired depending on the size of the naan bread. Cover each piece of naan entirely with feta cheese, black olives, sliced hot banana peppers and pineapple.
Bake in oven at 375 for 10-15 minutes until naan is golden and cheese is almost melted.
Brussel Sprout & Manchego Cheese Soup
2 cups water
1 1/2 cup brussel sprouts
1 small white onion
1/2 cup shredded manchego cheese
1 cup vegetable stock
Dried cranberries
Hemp seeds
Breadcrumbs
Remove the outside layer from the brussel sprouts, wash and set aside. Chop the small onion and then shred manchego cheese.
Cook brussel sprouts and onion in water for approximately 15 minutes until soft. Set aside 3 cooked brussel sprouts to cool. Once cooled slice all three into pieces.
Place water used for boiling, brussel sprouts and onion in a blender once cooled. Add cheese (put a small bit aside for garnish) and 1/2 cup of vegetable stock. Blend on high to desired consistency.
Reheat blended soup on stovetop. Once heated add in the remaining sliced brussel sprouts.
Sprinkle cheese on top and garnish with breadcrumbs, dried cranberries and hemp seeds.
1 1/2 cup brussel sprouts
1 small white onion
1/2 cup shredded manchego cheese
1 cup vegetable stock
Dried cranberries
Hemp seeds
Breadcrumbs
Remove the outside layer from the brussel sprouts, wash and set aside. Chop the small onion and then shred manchego cheese.
Cook brussel sprouts and onion in water for approximately 15 minutes until soft. Set aside 3 cooked brussel sprouts to cool. Once cooled slice all three into pieces.
Place water used for boiling, brussel sprouts and onion in a blender once cooled. Add cheese (put a small bit aside for garnish) and 1/2 cup of vegetable stock. Blend on high to desired consistency.
Reheat blended soup on stovetop. Once heated add in the remaining sliced brussel sprouts.
Sprinkle cheese on top and garnish with breadcrumbs, dried cranberries and hemp seeds.
Cashew, Cherry, Cucumber, and Green Bean Salad
1/3 cup fresh cherries
1/2 cup curled cucumber
1/2 cup green beans
1/3 cup crushed cashews
2 cups spring mix salad
1 teaspoon of hemp seeds
On a plate layer cucumber, spring mix, green beans, cherries and cashews.
Blend dressing ingredients on high to desired consistency. Drizzle on top of salad and serve.
Top with hemp seeds.
1/2 cup curled cucumber
1/2 cup green beans
1/3 cup crushed cashews
2 cups spring mix salad
1 teaspoon of hemp seeds
Dressing:
1 teaspoon of olive oil
1/2 teaspoon white balsamic vinegrette
1 teaspoon stevia
1 cup diced pineapple
1/2 cup rice milk
1 small peeled and pitted mandarin orange
On a plate layer cucumber, spring mix, green beans, cherries and cashews.
Blend dressing ingredients on high to desired consistency. Drizzle on top of salad and serve.
Top with hemp seeds.
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