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Vegetarian Pho

Preparation and Cook Time: 50 minutes Serves: 4 Ingredients: 2 cinnamon sticks 3 whole cloves 2 star anise 1 large white onion, peeled and quartered 4-inch piece of fresh ginger, peeled and halved lengthwise 4 cups vegetable broth 4 cups water 2 tablespoons tamari or soy sauce 6 ounces rice noodles 1 tablespoon avocado oil or neutral-flavored oil of your choice 5 ounces thinly sliced shiitake mushrooms Salt to taste Garnishes: Mung bean sprouts Sprigs of fresh basil or cilantro Springs of fresh mint Thinly sliced green onions Very thinly sliced fresh jalapeno peppers Small wedges of lime Directions: Warm a medium soup pot, Add the cinnamon sticks, cloves, and star anise and toast until fragr

Oatmeal Raisin Cookies

Prep Time: 25 minutes Cook Time: 14 minutes Serves: 18(makes 18 cookies) Ingredients: 11-12 pitted Medjool dates, chopped 1 cup organic old-fashioned rolled oats 1 ¼ cup organic old-fashioned rolled oats ¼ cup organic flaxseed meal 2 teaspoons baking powder 1 teaspoon cinnamon ¼ cup plus 2 tablespoons almond butter 1 ½ teaspoons vanilla extract ½ cup raisins (plus extra for the tops of the cookies) ½ cup walnuts, chopped (optional) Directions: Place the dates into a small bowl, cover them with water, and set aside for at least 15 minutes so they can soften. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Grind the 1 cup of rolled oats into a flour with a blender

MOROCCAN SPICED SQUASH AND LENTIL SOUP

This Moroccan dish is the perfect fall weather comfort food! The spices and colors are warm and comforting on those chilly nights! This is a great meal-prep dish and something even the kids will enjoy (just be mindful of the cayenne when making it for the kids!) Recreate this dish and tag us on Instagram @vitality_nwc! Course: Main Dish, Soup Cuisine: Gluten Free, Middle Eastern, vegan, Vegetarian Prep Time 45 minutes Servings 8 INGREDIENTS 1 tbsp olive oil 2 large sweet onion chopped 3 minced garlic cloves 2 inch piece of ginger shredded 1 can chickpeas 1 can cannellini beans 2 cups chopped butternut squash 1 cup red lentils rinsed 4-5 cups water 1 can coconut milk 1 can diced tomatoes 2

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