1/2 Cup Coconut Oil
2 Overripe Bananas
3/4 Cup Peanut Butter
You will also Need:
Step 1: Melt Coconut oil in the sauce pan. Add to the blender. This is the only liquid in the recipe, so if the liquid does not cover the blades in the blender feel free to add more.
Step 2: Add peanut butter and banana. Blend
Step 3: Eat it
1 Large Apple
2 Cups Dark Leafy Greens (Fresh)
(Extra lemon juice may be required)
You will also Need:
Step 1: Cut the lemon in half. Squeeze juice into the blender. Peel the lemon and place everything but the peel in the blender. The liquid should cover the blades of the blender. Extra lemon juice or water can be added to cover the blades.The sugar in the apple will balance out the tartness of the lemon juice.
Step 2: Cut the apple and place in the blender. Blend.
Step 3: After the lemon and apple have become one immerse the leafy greens in the mixture. Blend.
Step 4: Eat, and enjoy a vegan boost of iron! The vitamin C in the lemon will help your body absorb the iron present in the leafy greens.
This is what I eat for breakfast.
1 Tbsp Virgin Coconut Oil
3 Egg whites
1 Tsp Black Pepper
1/2 Cup Tofu
1/4 Cup Hemp Seeds
You Will Also Need:
A Frying Pan
Step 1: Put the coconut oil into the pan. Heat on low until the oil has melted. (Coconut oil is solid at room temperature)
Step 2: Add egg whites to the pan and scramble on low heat.
Step 3: When the eggs have almost finished cooking add black pepper and tofu. Stir together and cook until tofu is thoroughly warmed. (you can leave the tofu and eggs chunky or go for smaller pieces depending on preference)
Step 4: Remove from stove and put in a bowl. Add hemp seed and mix. (Click here to read about why hemp seed is awesome)
~Extra! I like to half cherry tomatoes and add them at the end. It’s a good combo.
When I was growing up scrambled eggs always had a salty flavor. The coconut oil gives this recipe a strange sweetness, but the pepper effectively counters it. If you’re into it you can leave the pepper out and stick with a sweet breakfast.
This recipe can be used as a soup, or a sauce. It can be put on top of spaghetti, quinoa, pilaf, potatoes, bread, salad, or rice. YUM
5 Large Meaty Tomatoes
4-8 Cloves Garlic (depending on your love of garlic)
1 Medium Sized Onion
2 Tsp Oregano
1 Tbsp Black Pepper
1 Tsp Red Pepper Flakes
1 Tsp Cumin Powder
You will also need:
A 5 Quart Stock Pot
This recipe is really flexible. The important part is the tomatoes and garlic. Everything else is optional and amounts can be changed to suit your tastes. Other spices can be added and anything can be deleted. I enjoy this balance and I think that the onion really makes it, but I do often make it without onion because they’re hard to find in good condition where I live.
Step 1: Cut the tomatoes into quarters.
Step 2: Squeeze/mush tomatoes with hands into 5 quart stock pot.
Step 3: Dice garlic into small pieces.Add to the stock pot.
Step 4: Chop onion into your favorite size Add to the stock pot.
Step 5: Add all spices to the stock pot. Stir.
Step 6: Simmer on low to medium heat until the water boils down. The flavors will cook together and produce something magical for you.
You can also use a blender to even out the sauce if you like, but if you like it chunky this is better.
I also sterilize old spaghetti and jam jars in boiling water for 10 minutes then put any left over sauce in the jars to save for future eating. It’s a good way to keep the sauce safe, but it never lasts long in my house 😀
These are some macro style pictures of flowers from
Tae-Hwa River Park in Ulsan, South Korea. October 2012.