8 kale leaves
1 cucumber
5 clementines
1 peeled lime
1 Tbsp. Hemp Powder (optional)
Place everything in blender and bring to a smooth blend. Add water for desired consistency.
What I Eat for BigFou 2019
½ cup carrot juice
2 medium carrots peeled and chopped
½ cup cashews
5 dried apricots (more or less)
1 tsp curry powder
Pinch of salt to taste
Place all ingredients in food processor and blend until smooth.
Refrigerate for up to 1 week.
What I Eat for BigFou 2019
2 tablespoons coconut oil
1 teaspoon cumin seeds
1 medium onion, finely chopped
3 ripe tomatoes, finely chopped
1 medium head cauliflower, stemmed and cut into bite-size florets
1 jalapeno, stemmed, seeded, chopped
1 cup chopped kale
2 teaspoons ginger paste
1 tablespoon cumin powder
1 tablespoon coriander powder
1 teaspoon turmeric powder
1 can full-fat, unsweetened coconut milk
1 teaspoon sea salt
2 tablespoons chopped cilantro
In a medium stock pot, heat the coconut oil for 30 seconds on medium heat.
Add the cumin seeds and stir until they start to sputter. Then add the onions and cook for another minute, and then, add the tomatoes, stir and cook for a few more minutes until the tomatoes soften.
Add the rest of the ingredients and stir together. Cover the pan and simmer for about 15 minutes, stirring every 5 minutes to keep from burning.
5 pounds small beets
1 Tbsp cloves
1 Tbsp mustard seeds
1 tsp allspice
1 cinnamon stick
2 cups water
2 cups white vinegar
1 cup sugar
1 Tbsp sea salt
Cook beets in boiling water until tender under the fork. Peel under cold water. Quarter or slice as desired and set aside.
Bring the spices, water, vinegar and salt to a boil and cook for about 10 minutes. You can drain the spices at this time or leave them in the liquid.
Add the beets and cook for another10 minutes.
Place the beets in sterile jars add the liquid and seal according to directions or cool to room temperature, then refrigerate. Let stand for 48 hours before serving to develop flavours, will last 3 months in the fridge.
Makes 3-4 large jars.
8 carrots with skin left on
1 Tbsp vegetable oil
1 tsp ground cumin
½ teaspoon paprika (smoked if you like that taste)
½ tsp minced garlic
Salt and pepper
1/3 cup feta or goat chees crumbled
¼ cup pumpkin seeds
3 tbsp chopped mint
Preheat oven to 400F
Cut carrots in the shape of fries
Toss with vegetable oil and the spices
Place on parchment paper
Bake in the centre of the oven for 30 minutes, tossing once after 20 minutes
Remove from oven and garnish with remaining ingredients.
¼ block soft tofu or ¼ cup choice of nuts, either cashew, almond, pine, pumpkin seeds.
2 cloves garlic
¼ cup pumpkin seeds
1 tsp salt
½ cup water
1 ½ cup packed cilantro or basil (or a mixture of both)
1/3 cup olive oil
1Tbsp lemon juice
Pinch of pepper
Mix everything in food processor. Add salt to taste.
What I Eat for BigFou 2019
¼ cup nutritional yeast
3 Tbsp flax oil
1 Tbsp maple syrup
2 Tbsp Tamari
2 tsp water
2 garlic buds
Mix all ingredients together and serve.
3 carrots
2 apples
1 inch fresh ginger piece or more
1 cup of water or more to desired consistency
1 Tbsp. Hemp Powder (optional)
Mix all ingredients in blender until smooth or to desired consistency.
What I Eat for BigFou 2019
1 cup unsalted sunflower seed
1 cup unsalted pumpkin seeds
1 chopped onion
2 garlic cloves
1 chopped carrot
1 chopped potato
½ of one lemon juice
1 Tbsp tamari sauce
2 tspn roasted sesame oil
1/3 cup favorite vegetable oil
1 cup hot water
½ cup nutritional yeast
½ cup buckwheat flour
1 tspn dried basil leaves
1 tspn cumin powder
½ tspn turmeric powder
Salt & pepper to taste
Preheat oven to 350F. Place all ingredients in food processor. Blend well. Place the content in a parchment paper lined 9 x 13 inch dish that can go in the oven. Place in oven and cook for 1 hour.
What I Eat for BigFou 2019
Chick pea, spices and lemon soup
2 Tablespoons olive oil
1 chopped onion
2 garlic cloves
2 tsp cumin powder
1 tsp cinnamon
½ tsp dried ginger powder
2-14 ounces chickpea cans rinsed
4 ripe tomatoes cut in small cubes
4 cups of vegetable broth
2 Tbsp. fresh parsley chopped
Juice of ½ lemon
Heat oil in large cooking pot. Cook onion and garlic on low heat 4 minutes. Add cumin, cinnamon, ginger, ½ chickpea, tomatoes, and most of the broth (set aside ½ cup of the broth). Bring to boil and reduce heat let simmer 5 minutes uncovered.
Meanwhile, place rest of chickpeas in food processor with the ½ cup of broth until there are pureed then add to soup with parsley and mix. Add salt, pepper and lemon juice.
What I Eat for bigFou 2020
1 frozen banana
1 ripe avocado
Handful of greens (kale or spinach)
1 cup milk of your choice
1 scoop plant hemp protein powder or 1 teaspoon spirulina or chlorella
1 tsp raw cacao powder
1Tbsp chia seeds
Fresh blueberries, raspberries, blackberries, any other fruits.
1 tsp hemp seeds
Chopped favorite nut
Mix all the ingredients in blender but the fresh fruits and hemp seeds. Place the smoothie in one or two small bowls and embellish with fresh fruits and chopped nuts.
1 Tbsp olive oil
Half onion finely chopped
4 garlic cloves finely chopped
2 Tbsp tomato paste (in a tube is ideal for small dose)
1 can 28ox. cubed tomatoes with juice or same amount of fresh tomatoes diced.
Salt and pepper
3 Tbsp chopped basil
3 cups spinach
1 cup ricotta
¼ cup grated parmesan
4 medium sized zucchini
1 cup mozzarella cheese shredded
¼ cup chopped parsley
Preheat oven to 375
Soften onions in olive oil over medium heat until soft. Add garlic making sure not to burn. Add tomato paste and stir. Add diced tomatoes. Add salt and pepper. Cover and simmer the mixture for 20 minutes.
Remove from the heat and add spinach and basil. Stir well together.
Place sliced zucchini on a baking sheet and brush (or spray) with cooking oil. Broil for 7 minutes or more. (the point here is to remove excess moisture from the zucchini)
In a bowl mix ricotta and parmesan cheese.
In a 9 x 12 casserole spread some tomato sauce in the bottom and layer some zucchini slices over. Place the ricotta mixture over. Repeat the layers until all the ingredients are used.
Top with mozzarella
Bake for 30 minutes covered and 10 minutes uncovered.
Let stand a few minutes before serving. Garnish with parsley.
What I Eat for Bigfou 2019
4 large carrots
1 Tbsp. apple cider vinegar
1 Tbsp. lemon juice
2 Tbsp. extra virgin olive oil
½ inch of grated ginger
1/4 cup fresh parsley, chopped
1/4 cup dried cranberries (optional)
1/4 cup raw pumpkin seeds (optional)
Shred/grate carrots by hand with a food grater or in a food processor.
In a large bowl, combine apple cider vinegar, lemon juice, and extra virgin olive oil, along with grated ginger. Mix together with carrots.
What I Eat for bigFou 2020
1 cup raisins or dates or dried or cranberries or apricots(or a mix of all of them)
1 cup almonds or walnuts or cashews or sunflower seeds(or a mix of all of them)
2 Tbsp. dry cocoa powder (optional)
1 tsp vanilla
Mix all ingredients in food processor until it forms a clump. Form into little balls and place in refrigerator. You can roll the balls in: dried cocoa, dried coconut, roasted sesame seeds, etc.
Be creative!
What I Eat for BigFou 2019
