Cut avocados in half, discard pit and scoop flesh into a mixing bowl.
Add scallions, rice vinegar, miso, and sesame oil. Mash until desired consistency.
Taste with the dipper of your choice, such as veggie sticks or tortilla chips. If additional seasoning is required, add additional miso paste or salt to taste.
Thanks to Christine Waltermyer & The Natural Kitchen Cooking School
Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!
Do you have a hard time cooking rice? Thanks to Christine Waltermyer and the Natural Kitchen Cooking School, you can learn the best tips and tricks for making the perfect, fluffy rice – just like your favorite restaurants do!
What could make this even better? Learning how to make Chipotle-Inspired Vegan Bowls!
All ingredients – including Lotus Foods Rice (on sale!) – can be found at your favorite Basil Bandwagon Natural Market today.
1cupLotus Foods pink riceor other uncooked rice of your choice
1tablespoonlime juice
1tablespoonsliced scallion
3tablespoonschopped cilantro
Carrot Pico De Gallo
2large carrotsdiced (about 2 cups)
¼cupdiced red onion
Sea salt to taste
1tablespoonlime juice
Guacamole
2avocados
2teaspoonslime juice
1tablespoondiced red onion
2teaspoonschopped cilantro
Sea salt
Pumfu & Mushrooms
1tablespoonolive oil
8ouncesbutton mushroomssliced
8ouncesPumfudiced
For The Bowls
Shredded lettuce
8ouncesdairy-free sour cream (I used Kite Hill)
4ouncesshredded vegan cheese or cheese of your choice (I used Nuts for Cheese Black Garlic)
Fresh cilantrochopped
Primal Kitchen Cilantro Lime
Instructions
Cook the black beans according to package directions.
Rinse the rice. Bring a medium size pot of water to a boil. Add the rinsed rice. Boil it for a few minutes. Drain through a strainer and rinse. Place the rice back in the pot and add 1 ¾ cup fresh water. Bring to a boil over medium high heat. Reduce the heat to low and cover. Cook for 40 minutes or until tender. Place in a bowl to cool. Add the lime juice, scallion and cilantro. Stir well.
Place the diced carrots in a medium pot. Add 1 cup water. Bring to a boil over medium high heat. Reduce the heat to low and cook, covered, for 20 minutes. Drain any remaining water and place the carrots in a bowl. Add the remaining Pico De Gallo ingredients. Stir well. Set aside.
Make the guacamole. Remove the pits from the avocados. Scoop out the avocado and place it in a large bowl. Partially mash the avocado. Add the remaining guacamole ingredients and stir to combine.
Prepare the Pumfu and mushrooms: Heat a large skillet over medium heat. Add the sliced mushrooms and a pinch or two of sea salt. Cook and stir for a few minutes. Add a tablespoon of the dairy-free sour cream. Cook and stir for a few minutes. Add the Pumfu. If you want to add seasonings like fajita seasoning, add it at this point. Cook for 5 more minutes.
Assemble your bowls: Add a scoop of cilantro lime rice to each bowl. You can arrange the ingredients in rows or scoops around the bowl. Add a portion of beans, lettuce, guacamole, carrot pico de gallo, and Pumfu-mushroom mixture. Top each bowl with a dollop of sour cream, shredded cheese and a drizzle of dressing. Sprinkle with some cilantro.
Enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!
We’re more than halfway through the first half of this school year! 🤓 What better time to switch up your breakfast and lunch routines. Christine Waltermyer and the Natural Kitchen Cooking School have whipped up 6 easy recipes for us – 3 before-school breakfasts to keep them full until lunch 🧇 & 3 school lunch ideas that your kids will look forward to eating! 🥗
Place the shredded coconut and water into a blender. Blend on high for a few minutes, scraping down the sides as needed. Strain through a nut milk bag if desired.
In the blender, place the milk and all remaining ingredients. Puree until smooth.
Optional: Add a scoop of your favorite protein powder or some walnuts to add protein to this smoothie.
2tablespoonsLakanto monk fruit sweetener with erythritol
½cupunsweetened almond milk
¼cupavocado oil or melted coconut oiloptional
2eggs
½cupshredded carrot
Maple Almond Butter Topping:
¼cup almond butter
¼cupmaple syrup
Instructions
In a large bowl, combine the almond flour, coconut flour, sea salt, baking powder, vanilla powder, pumpkin pie spice, and monk fruit sweetener. Whisk to blend together.
Add the almond milk and optional avocado oil if using. In a small bowl, beat the eggs, then add them to the almond flour mixture. Stir well. Add the shredded carrot and fold in gently.
Preheat the waffle iron. Just before adding the batter, lightly brush with a silicone brush or spray the waffle iron with a little avocado oil or coconut oil. Using a spoon or measuring cup, quickly add half of the batter (about 1 cup). Spread it evenly over the waffle iron, then close it.
If you have the kind of waffle iron you can flip, cook for about 2 to 3 minutes on one side, then flip it. Cook for an additional 2 ½ minutes on the other side. If you have a regular waffle iron that does not flip, just cook for 4 to 5 minutes.
Carefully open the waffle iron. Let the cooked waffle cool slightly before removing. Repeat with remaining batter.
To make the maple almond butter topping: In a small bowl, mix together the almond butter and maple syrup. Serve the waffles warm, spread with the maple almond butter.
Heat a medium size cast iron skillet or other skillet of your choice over medium heat. Add the red onion, a small splash of water and a pinch of the sea salt. Cook for a few minutes, until they start to soften. Add the carrots, and another pinch of sea salt and splash of water. Cook for another few minutes, or until all vegetables are tender.
Crack all of the eggs into a large bowl. Beat the eggs. Add the Dijon mustard, sea salt and black pepper. Stir again.
Preheat the oven to 350 degrees F.
Prepare your muffin tin by generously greasing each muffin cup with some coconut oil or avocado oil. Add a spoonful of the cooked red onion-carrot mixture to each cup, evenly distributing the veggies among the 12 muffin cups.
Pour some of the egg mixture into each muffin cup, dividing equally. Bake for 25 minutes or until the tops are set and no longer wet. Cool for 15 minutes. Use a knife around the edges to release the egg muffin cups from the muffin tin.
½teaspoonsea salt (+ more for sprinkling on the finished patties)
a few grinds of freshly cracked black pepper
2tablespoonsavocado oil or coconut oil for frying
For the Dill Sauce:
½cupavocado mayonnaise
1teaspoondijon mustard
1tablespoonfresh dillfinely chopped
2teaspoonslemon juice
Instructions
Drain the canned salmon and place in a large bowl.
Add the eggs, almond flour, scallions, parsley, sea salt and pepper. Mix well, cover and refrigerate for 15 minutes.
Form the salmon mixture into 7 or so patties.
Heat a large skillet over medium heat. Add the avocado or coconut oil, and quickly add the salmon patties. Depending on the size of your skillet, you can add all of them or just 4 patties at a time.
Cook for about 4 or 5 minutes on one side. Using a spatula, carefully turn each patty. Fry for another few minutes on the other side.
To make the dill sauce: In a small bowl, combine all of the dill sauce ingredients. Stir well. Serve the salmon patties warm, drizzled with the dill sauce.
Pat the salmon dry using a paper towel. Sprinkle with sea salt and pepper.
Heat a skillet over medium heat. Add the avocado oil, then quickly add the salmon, flesh side-down. Cook uncovered for 4 to 5 minutes. Use a spatula to turn the salmon. Cook for three more minutes on the other side.
Once the salmon has cooled to the touch, remove any bones. You can also remove the skin and gray-colored fat if desired. Using a fork, flake the salmon apart. Place the prepared salmon in a large bowl.
Add the celery, onion, lemon juice, sea salt and pepper to taste, fresh dill and mayonnaise. Stir to combine and adjust seasoning to taste.
Fill radicchio or butter lettuce leaves with a generous spoonful of the salmon salad per leaf.
1cupbroccoli – a combination of broccoli florets & peeled stemssliced
sea salt
1avocadopitted
2teaspoonsfresh cilantrochopped
½teaspoonsea saltor to taste
black pepperto taste
1tablespoonchopped onion
1teaspoonfresh lime juiceor more to taste
Instructions
In a medium saucepan, bring a few inches of lightly salted water to a boil over medium high heat. Keep a strainer or colander nearby, with a plate underneath. Drop the broccoli florets and peeled stems into the water. Cook for a few minutes.
Remove the broccoli with a slotted spoon. Place them in the strainer to cool.
Bring the water back to a boil, then drop in the carrot planks. Cook for a few minutes. Remove the carrot planks with a slotted spoon. Place them in the strainer to cool.
Make the guacamole: In a large bowl, mash the avocados. Add the sea salt and black pepper to taste. Add the lime juice, cilantro, chopped onion and lime juice. Stir well.
Serve the cooled vegetables and guacamole, or pack them into a portioned lunch container as a snack on the go.
Enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
