Category: Health Secrets

Smashed Chickpea Avocado Dip – Click SHOW MORE for the Full Recipe

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Full Recipe Here ▸ https://www.forksoverknives.com/recipes/smashed-chickpea-avocado-dip/

INGREDIENTS:

8 (6-inch) pita breads, cut into quarters
1 (15-ounce) can chickpeas, drained and rinsed
1 avocado, peeled and pitted
2 roma tomatoes, finely chopped (about 2 cups)
4 stalks scallions, white and green parts, finely diced (about 1 cup)
½ cup finely chopped fresh cilantro
3−4 cloves garlic, minced (about 2 teaspoons)
1 jalapeño, deseeded and finely chopped (about 2 tablespoons)
¼ cup lime juice (from 2 to 3 limes)
Sea salt and freshly ground white pepper

DIRECTIONS:

-Preheat the oven to 350°F. Line a baking tray with parchment paper and set aside.

-Place the chickpeas and avocado in a mixing bowl, and coarsely mash them with the back of a spoon or a potato masher. Be sure to leave them coarse.

-Add the tomatoes, scallions, cilantro, garlic, jalapeño, lime juice, and salt and pepper to taste.

-Mix well and adjust the seasoning. Keep refrigerated until ready to serve.

-Place the sliced pita bread on the baking tray, and bake for 20 minutes or until crispy.

-Serve the warm bread with the dip. Store the dip in an airtight container in the refrigerator for up to 2 days. You can also store the toasted pita in an airtight container for up to a week

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Lentil Enchilada Pasta – Click SHOW MORE for the Full Recipe

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Full Recipe Here ▸ http://bit.ly/2rJri43

INGREDIENTS:

12 ounces penne (or pasta of choice)
3 cloves garlic, minced
½ cup diced red onion
1 stalk celery, diced
½ cup diced red bell pepper
1¼ cup vegetable broth, divided
1 jar (18.3-ounce) crushed tomatoes (about 2¼ cups)
2 cups cooked lentils
¼ cup nutritional yeast
2 tablespoons whole-grain flour, or as needed to thicken
2 tablespoons chili powder
½ to 1 teaspoon ground cumin
½ teaspoon fine pink Himalayan salt
¼ tsp paprika
Dash of cayenne pepper
Fresh black pepper, to taste
½ cup cilantro

FOR SERVING
Fresh greens (I like a mix of baby kale, spinach, and arugula)
Avocado, chopped
Paprika
Nutritional yeast

DIRECTIONS:

-Cook pasta according to package directions. While pasta is cooking, prepare the sauce.

-Place the garlic, onion, celery, and bell pepper in a medium pot with ⅓ cup water and ¼ cup broth. Cook over medium until the onion and celery are translucent, about 8 minutes.

-Add 1 cup broth, tomatoes, lentils, nutritional yeast, flour, chili powder, cumin, salt, paprika, cayenne, and black pepper. Bring to a boil over medium heat. Once boiling, turn to low and cook 8 minutes.

-Remove from heat and mix in pasta and cilantro.

-Serve with fresh greens and top with avocado and a sprinkle of paprika and nutritional yeast.

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Stuffed Acorn Squash – Click SHOW MORE for the Full Recipe

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Full Recipe Here ▸ http://www.forksoverknives.com/recipes/stuffed-acorn-squash-2/

INGREDIENTS:

FOR THE SQUASH:
3 acorn squash

FOR THE FILLING:
½ cup quinoa
½ cup diced onion
1½ cups diced mushrooms
1 cup diced celery
½ cup finely chopped cabbage
½ teaspoon sea salt
freshly ground black pepper

DIRECTIONS:

-Preheat the oven to 375°F. Halve the squash laterally through the center (rather than through the stem), and scoop out the seeds.

-Place the squash in an 8×8-inch baking dish with the cut side down, and fill the baking dish with ¼ inch of water.

-Loosely cover with foil and bake until the squash and edible skin are totally soft, about 35 minutes. Set aside.

-Combine the quinoa and 1 cup of water in a small pot and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 15 to 20 minutes. Remove the pot from the heat and let cool; then fluff the quinoa with a fork.

-Preheat a large skillet over medium heat for about 1 minute. Add the onions and sauté for about 7 minutes, stirring often, or until the onions turn nice and brown, which brings out the sweetness and gives the dish a nice deep flavor. Add water 1 to 2 tablespoons at a time, to keep the onions from sticking to the pan.

-Add the mushrooms, celery, cabbage, salt, and pepper to taste, and cook for 5 more minutes, stirring occasionally.

-Add the vegetable mixture to the quinoa and stir together.

-Fill each of the cooked squash halves with the quinoa mixture, packing them firmly to fit as much of the mixture into each half as possible.

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Lotsa Vegetable Chowder – Click SHOW MORE for the Full Recipe

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Full Recipe Here ▸ http://www.forksoverknives.com/recipes/lotsa-vegetablechowder.

INGREDIENTS:

8 small Yukon Gold, white, or russet potatoes (about 2 pounds), cut into ½-inch chunks
½ small onion, peeled and chopped
3 ears fresh corn, kernels removed (about 1¾ cups), cobs reserved
2 medium carrots, peeled and diced
2 stalks of celery, chopped
¼ cup chopped red bell pepper
1 cup chopped broccoli and cauliflower stalks, outer fibrous parts removed and discarded (about ½ pound)
1 clove garlic, peeled and minced
2 tablespoons chopped thyme
⅛ teaspoon white pepper
2 teaspoons ground cumin
3 tablespoons chopped dill
Salt to taste

DIRECTIONS:

-In a large pot, combine the potatoes, onion, corn kernels and cobs, carrots, celery, pepper, broccoli and cauliflower, garlic, thyme, white pepper, cumin, and 6 cups water. Bring to a boil over high heat. Reduce the heat to medium-low and simmer for 30 minutes, or until the vegetables are tender.

-Remove the corn cobs and let cool. Remove 1 cup of the soup and puree in a blender with a tight-fitting lid, covered with a towel. (If you like a thicker soup, puree 2 cups.) Return the pureed soup to the pot and add the dill. Scrape corn cobs with back of a knife to remove the creamy corn bits from the kernel, and add the bits to the pot. Season with salt and stir well.

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5-Minute Spinach Ranch Dip – Click SHOW MORE for the Full Recipe

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Full Recipe Here ▸ http://www.forksoverknives.com/recipes/spinach-ranch-dip/

INGREDIENTS:

1 cup frozen spinach, thawed
1 (12 ounce) package soft silken tofu
1 tablespoon white wine vinegar
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
Sea salt and freshly ground black pepper

DIRECTIONS:

-Place the spinach in a kitchen towel and squeeze out any excess water. Place in a blender along with the tofu, vinegar, garlic powder and onion powder. Blend into a creamy paste.

-Transfer the mixture to a bowl and stir in the parsley, dill, chives, and salt and pepper to taste. Mix well and adjust the seasoning.

-Chill before serving. Store in an airtight container in the refrigerator for up to 3 days.

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About Forks Over Knives’ Recipe:
Forks Over Knives recipes and articles are created by a large community of chefs, authors, doctors, and other health professionals representing an array of specialties, from preventive and lifestyle medicine to nutrition, cardiology, psychology, and more.

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