For the month of January many of us are starting the year off fasting or cleansing our bodies for an amazing 2020.
Below are some recipe ideas that will help you stay on track with your fast/cleanse while eating very enjoyable food.
4 medium sized eggplants
4 TBSP tahini
Juice of 2 lemons or limes
Cut eggplants in half and generously sprinkle salt on flesh side and leave to sit for 10 min
(The salt draws out excess liquid from the eggplant)
Rinse off salted eggplants, pat dry with paper towel.
Rub olive oil over eggplant halves and place flesh side down on a cookie sheet
Bake at 375 deg F until eggplants are extremely soft (approx 40-45 min)
Allow the eggplants to cool for 15-20 min
Combine lemon/lime juice and tahini in a mixing bowl until mixture is smooth and set aside
Using a spoon, scoop out eggplant flesh into a food processor with the tahini + juice mixture
While the eggplant and tahini mix is pureeing, drizzle olive oil until you reach the desired texture.
Adjust with salt/pepper/garlic powder to taste.
Enjoy with sliced cucumbers/carrots/corn tortilla chips
NOTE: If you don’t have a food processor, a blender works just as fine. Or bake your eggplants a little more and mash eggplants with a fork.
Spinach Quinoa Salad
Serving Size: 4
1c of dry quinoa cooked from instructions
2c spinach finely chopped
1 can of chickpeas*
1 can sliced beets*
1 small can of olives*
1 cucumber sliced
*Thoroughly drain and rinse your canned items.
1/3c balsamic vinegar
1/4c olive oil
salt & pepper [to taste]
Blend until blueberries until smooth.
Mix quinoa, spinach and vinaigrette in a large bowl until vinaigrette evenly coated quinoa and spinach
Garnish with chickpeas/beets/olives/cucumbers as desired
2020 01 06