Season 1 Episode 5
Claudia's Vegan Surprise
Stir-Fry Ingredients serves 4-6
1 cup natural quinoa
2 carrots (chopped)
1 bell pepper (chopped)
1 bunch asparagus (chopped)
4 scallions (chopped)
1 cup cherry tomatoes (halved)
1/4 cup chopped parsley
1/2 cup butter-flavored coconut oil
3 cloves garlic (minced)
Add 2 Tablespoons butter-flavored coconut oil to a large skillet and bring to medium low heat.
Add garlic and sauté for a minute then add the vegetables and begin to cook slowly. Salt and pepper to taste.
In a medium pot add 1 cup of natural quinoa to 2 cups water. Stir in 1 teaspoon butter-flavored coconut oil.
Cook over medium-low heat (covered) for about 20 minutes. Remove from heat.
When vegetables are done, add quinoa and stir.
Squeeze the juice of 1 lemon to mixture add parsley and fluff with a fork.
Simple Spinach Salad serves 2-6
Add 1 bunch fresh spinach to a large salad bowl.
Add 1/4 cup sliced dates and 1/4 cup candied walnuts.(see below)
Mix 1/4 cup olive oil, 1/2 cup apple cider vinegar, salt, pepper and 2 teaspoons coconut sugar together.
Toss dressing with salad and serve.
Peanut Butter and Date Paste Desert Balls
1 cup pitted Medjool dates
1 cup natural peanut butter
2 tablespoons cacao powder
1 tablespoons maca powder
1 cup1 candied walnuts
Melt 2 tablespoons butter-flavored coconut oil in a medium skillet.
Add 1 cup of chopped walnuts and 1/3 cup coconut sugar.
Cook over low heat until evenly coated.
Remove pits for the dates and add to a food processor. Process until the dates become a past.
Combine peanut butter, maca powder, cacao powder and date paste together.
Make 1" balls out of the mixture. Roll in a little coconut sugar and some of the candied walnuts!