Pasta E Fagioli with Spinach

I made this dish last night, and although it isn’t a recipe of my own, I wanted to make sure you could enjoy it, too! This recipe is from one of my favorite cookbooks, Appetite for Reduction. I HIGHLY recommend that this book become a staple in any vegan, vegetarian, or flexitarian kitchen. The recipes are simple, use ingredients that are easily found in any market, and are very low-cal/diet friendly. This pasta is literally a foodgasm and a half!

Pasta E Fagioli with Spinach:
From “Appetite for Reduction” by Isa Chandra Moskowitz (get it here! http://www.amazon.com/Appetite-Reduction-Filling-Low-Fat-Recipes/dp/1600940498/ref=sr_1_1?ie=UTF8&qid=1333376773&sr=8-1)

Active Time: 20 Minutes
Total Time: 30 Minutes
Serves 4
INGREDIENTS
• 1 teaspoon olive oil
• 6 cloves garlic, minced
• 2 pounds plum tomatoes, chopped roughly
• 1/4 cup dry white wine or vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• A few pinches of freshly ground black pepper
• 1 teaspoon salt
• 1 (15-ounce) can navy beans (about 1½ cups), drained and rinsed
• 8 ounces whole wheat small shells or orecchiette
• 1 pound baby spinach leaves, washed well

DIRECTIONS
Bring a pot of water to boil for the pasta and preheat a large skillet over medium heat.

In the pan, saute the garlic in oil for about 1 minute, until the garlic is fragrant. Add the tomatoes, wine, oregano, and salt. Bring to a boil. Once boiling, add the beans and then lower the heat to medium. Cook until the tomatoes are broken down and the sauce is reduced and thickened, about 15 minutes.

In the meantime, add the pasta to boiling water and cook according to the package directions. Once the sauce is thickened, simmer over low heat to keep warm.

Drain the pasta. In a bowl, alternate adding batches of pasta, beans, and spinach to the sauce, stirring with a pasta spoon to incorporate, until the spinach is completely wilted. Mix well and serve.

NUTRITION
Per Serving (1/4 Recipe):
Calories: 440; Calories from fat: 30; Total fat: 3.5 g; Saturated fat: 0.5 g; Trans fat: 0 g; Totalcarb: 85 g; Fiber: 21 g; Sugars: 9 g; Protein: 23 g; Cholesterol: 0 mg; Sodium: 690 mg; Vitamin A: 250%; Vitamin C: 110%; Calcium: 25%; Iron: 45%

Cream Cheese Mexican Pizza!

(Sorry for the crummy photo, had to take it on my crummy phone because my crummy camera didn't feel like turning on :-()

So I was rummaging through Whole Foods the other day, and noticed that they sold vegan pizza dough made in-store! Obviously, being the pizza fiend that I am, I HAD to pick some up! I decided to make a Mexican-style pizza with a cream "cheese" base instead of sauce and it was to...die...for! So, here's what's included:

Cheesy, Creamy Mexicali Pizza
Whole Foods Vegan Pizza Dough
Galaxy Cream Cheese Alternative - 1 Container
Taco Seasoning (many have milk products, so make sure it's vegan!)
Black Beans (I used canned this time, because I found some canned with jalapenos!)
Rotel Diced Tomatoes and Green Chiles - 1 Can
Lightlife Mexican Style Grounds - 1/2 package
Galaxy Rice Vegan Cheddar block
Chipotle-Style Tabasco Sauce

Preheat your oven to 425.
Roll out your pizza dough into whatever shape you can get it (I can't make mine round for some reason, so I mold it into a baking sheet!).
Mix about half the packet of taco seasoning with the container of cream cheese until incorporated. Spread evenly on pizza crust.
Spread the beans, tomatoes and green chiles on the pizza.
Mix the remaining half of the taco seasoning with half a block of the Smart Grounds. Toss onto the pizza.
Shred about half a block of Galaxy Rice Vegan Cheddar and sprinkle on your pizza. Drizzle with some Chipotle-Style Tabasco sauce and toss a few sliced olives on there, if that's your flavor.
Throw in the oven for about 20 minutes, or until the crust is a golden brown.

Throw down some tequila and enjoy!

Back from the *almost* Dead

Hello? Heellllooo??? HEELLLOOOOO?! Anybody out there?? I know it’s been a while, but I’m going to attempt to get this back up and running. I apologize for bolting like I did, but I had to deal with a series of unfortunate events and needed to really scale back on everything in my life and literally focus on one thing at a time so as not to go completely out of my mind. I hope everyone had a pleasant holiday season (I had some amazing vegan dishes, ate at some great vegan places and had lovely vegan treats…but unfortunately lost all my photos due to a tech glitch…damnit!) and I hope you all have high hopes for this New Year. I’m trying, too.



Anyway, I saw this recipe the other day on the Gardein website, and just knew I had to try it…it looked so simple, so hearty, healthy and just plain delicious. Plus, with all the snow and cold, a good soup is always the way to go. Now, you can use canned beans and tomatoes like it calls for and this soup will literally be done in a flash (I believe it said like, 10 minutes!) or you can go old school like me since I try to avoid canned anything and used dried beans and whole fresh tomatoes. I soaked my beans overnight, then cooked them for about 6 hours on low in the slow cooker while I was at work before draining and adding to the soup. For the tomatoes, I just drizzled the tiniest amount of olive oil on them and threw them under the broiler until they were blackened, mushed them up a bit, and added them to the soup. Delish! Also, I only used half a package of the Scallopini instead of the entire package like it calls for, and it still worked great. Please click here to be directed to Gardein’s recipe for this amazing Gardein Chik’n and White Bean Soup!

Hearty White Bean Stew

(Finally got my camera fixed, so hopefully no more cameraphone pics!)
With the weather getting colder by the day, I am finding my mind and body to be drawn towards warm, hearty meals….soups, chilis, etc. Yesterday, I had about half of our “turkey” loaf left from Thanksgiving, so I decided to make a nice stew with it. Now, if you have ever read anything on this blog, you know that I’m a lazy cook. I like to put things together, but I like for something else to do the hard work for me. Which is why I’m so in love with my crock pot. Seriously. I can throw a bunch of stuff in it before work, pop that sucker on low, and when I come home not only does the house smell amazing, but dinner is already ready! Which, on a night like last night (I had a hysteroscopic resection of two fibroids so needless to say I was sore and a little out of it) it was nice to come home to dinner already made so I could eat and go straight to bed. The only prep on this meal is soaking some beans the night before.

Hearty “Turk’y” Stew

1 cup of dry navy beans
5 cups strong vegetable stock
2 tablespoons basil
1 tablespoon marjoram
2 tablespoons garlic powder
1 tablespoon cayenne pepper (or less if you don’t like spicy)
1 onion, diced and caramelized
½ “turk’y” loaf or one package of seitan, chopped into bite-sized pieces


The night before making this, take your one cup of navy beans and soak them overnight.

Rinse the soaked beans, and add them, the stock, basil, marjoram, garlic powder and cayenne to your crock pot. Place on low for about 7 hours or high for about 4 hours.

When you have about 30 minutes of cooking time left, add your caramelized onion and seitan/loaf.

Salt and pepper to your liking (don’t add salt while it’s cooking, as this makes the beans harden and crumble), garnish with some chopped basil, and enjoy on its own or poured over brown rice. Yummy!


Seriously folks, it doesn’t get much easier than that!

Mock "Tuna" Chickpea Sammie

Sometimes, you really can’t go wrong with a good ole’ sandwich like your momma used to make! I was in the mood the other day for something different to put in between some pieces of bread, and I remembered that a few months back I had made a mock “tuna” out of chickpeas that I recalled getting from the Kind Diet book. Well, even though my book was 15 feet away, I was too lazy to get it to re-create the recipe, so I ventured out on my own to make a yummy chickpea sandwich. Well, let’s just say that I made quite a bit, had one sandwich, and when I went to put the rest away, I had realized the man had already inhaled the rest of it on THREE SANDWICHES…so yeah. I’m gonna say it was a successful recipe! I don’t think I’ve had a real tuna sandwich since I was probably 12 or 13, but the texture of this was awesome, and I think it will do the trick for anyone looking for a sandwich in that style.


Chickpea Salad Sandwich

1 can of chickpeas, drained and rinsed well
Brown Mustard
Sea Salt
Garlic
Pepper
Celery, diced
Pickle Juice (optional)

Pop the all the ingredients in the food processor and pulse until chunky, but blended. Spread on your favorite bread and top with your favorite sandwich “fixin’s”…enjoy the hell outta this sandwich!


By the way, none of the ingredients were measured…I just added to the food processor and continually tasted until the flavor was what I wanted. Start with small quantities of each ingredient so you don’t overdo it, and add until it suits you.




As always, check out VeganMoFo for lots of fun vegan food blogs!

And for the VeganMoFo Crowd...

Went to Happy Hour on Friday to a cute little pub by my office called Byrd's Pub and Grill in Middleton. Let me just say, for a small town bar, this place has some yummy vegan options!!! I went with the Spicy Black Bean Wrap (no cheese) in the Garlic and Herb tortilla with their homemade waffle fries. Definitely not waistline friendly, but definitely delicious!! Their guacamole is superbly spicy and the black bean patty crumbled in the wrap is homemade and vegan to boot! So check this place out for great happy hour deals and for good vegan eats!! And check out some of the other yummy foods over at Vegan MoFo!!


Yummy!

Happy Herbivore's Chickpea Noodle Soup...Yes!

Sometimes, no matter how hard you wish for something, it just isn’t possible. Take this week, for example. I have wanted nothing more than to come home from work each night, grab a towel, and lay poolside through the sunset. Well, we’re supposed to get snow today, so like I said, sometimes your wishes just aren’t possible. ANYWAY, the cooler weather, if you haven’t noticed from my last couple recipes, puts me in serious soups, chilis, and desserts-mode. Last night, I was on a super tight schedule, since both the man and I were hungry, and we only had an hour from the time that we both got home until when he had to leave again, and I didn’t want him going to rehearsal on a cold night with nothing but a pb&j in his belly!

So, we looked through the pantry, and I realized that we had all the ingredients for one of my favorite soups by one of my favorite food bloggers, Happy Herbivore!! Not only that, but it’s one of the QUICKEST soups you can possibly put together, it’s super hearty and filling, and it just plain warms the soul! I took the recipe and added a bag of frozen mixed veggies to it since we didn’t have any mushrooms (the frozen mixed veggies were totally our lizard’s food, but he didn’t mind! [and yes, I do realize it’s absurd to feed a lizard organic Trader Joes frozen veggies, but he’s spoiled…don’t judge me!]). The best thing about big pots of soup like this is that you can jar it up and have it for lunches the rest of the week…yummy! Now, on to the recipe!

Chickpea Noodle Soup by Happy Herbivore
1 whole carrot, skinned
2 whole celery stalks, sliced
1 small onion, diced
10 whole cremini (brown) mushrooms (we subbed the frozen mixed veggies)
8 cups vegetable broth
1 tsp yellow miso paste
1 tsp tamari
2 whole bay leaf
4 ounces whole wheat pasta, uncooked
15 ounces chickpeas, drained and rinsed

Instructions:
Line a large soup pot with broth, about 1/4 cup. Add carrots, celery and onion and saute over high heat until onions are translucent, about 3 minutes.

Add mushrooms and more broth if necessary. Continue to cook over high heat until the mushrooms are soft, about 3 minutes. Add remaining broth, bay leaves, miso and tamari. Cover and bring to a boil. Once boiling, add pasta and reduce heat to medium. Cook for another 6 minutes, or until pasta is al dente (adjust time accordingly). Stir in chickpeas and taste test. Add more miso or salt if necessary or desired. Allow soup to thorougly heat the chickpeas. Fish out bay leaves and serve.



I didn't get to feel the sun on my face lying poolside, but I did get to enjoy the warmth and goodness of this soup deep in my soul!



Have you checked out Vegan MoFo yet?!

Meat-Lovers Meat-Free Chili

This weekend, I was overcome with the Autumn-Spirit. From exploring apple orchards and pumpkin farms to sipping hot cider and playing in leaves, the spirit really hit…or maybe it’s just the fact that when I was in Los Angeles, we really didn’t have seasonal changes…I mean, have you ever seen a palm tree change colors? Yeah, didn’t think so! The nice, crisp weather has also gotten me in a soup-making mood…thick, hearty chilis and stews. The smell warms your heart and the taste warms the soul…those kinds of soups. So anyway, I threw together a chili this weekend that was better than any “meat” chili I’ve ever had…and since it’s a crock-pot recipe, there’s nothing to it! I threw all of the ingredients in our crock-pot before leaving to explore the pumpkin farms in the morning around 9:00, and when we got home from exploring and the farmers market at around 2:00, we had a late lunch waiting for us!

Meat-Lovers Meat-Free Chili

1 cup dried kidney beans, rinsed and soaked overnight
1 cup dried black beans, rinsed and soaked overnight
1 package Lightlife Grounds (I used the Mexican Spiced Verson)
2 tablespoons garlic, minced
1 can diced tomatoes
½ onion, diced
4 cups of vegetable stock (or 4 cups of water with a veggie bullion)
3 tablespoons Hot Sauce
2 tablespoons of chili powder
1 tablespoon cayenne pepper
1 teaspoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
(all spice measurements are approximate…use your own taste here and experiment!)


Combine all ingredients in the crock-pot. Set on low and cook 8 hours or high and cook for 4 hours, or until beans are firm but not crunchy. Enjoy!

The dollop in the middle is leftover “cheese” from our burrito meal the day before…it was PERFECT in this chili!!

Gardein Burritos with Cumin-Seasoned Black Beans and Spanish Rice...oh yes!

Chipotle, Taco *Smell* and every other burrito haven out there have all just been put to shame...for real! This meal was super easy, super delicious, and super filling! Feel free to use dry black beans for this meal. I usually do, but have had a can sitting in my pantry for quite some time now that quite honestly, I don't even know where it came from, as I like to have *real* beans, and not the canned ones, but I digress. Either way you want to make them is fine.

"Cheezy" Gardein and Vegetable Burrito
(recipe for 2 burritos)

2 Gardein Scallopini
1/2 an onion, diced
1 jalapeno pepper, diced and seeded
1 small tomato, diced
2 large tortillas
Cheeze Sauce (click for recipe)
Cayenne Pepper
Olive Oil
Garlic Powder
Chili Powder



Put just enough olive oil in a skillet to coat the bottom. Rub cayenne pepper, garlic powder and chili powder on the Scallopini pieces to your taste-liking. Put in hot skillet and cook about 5 minutes on each side, until hot throughout.

Chop scallopini, and throw on a tortilla with your diced veggies and roll, baby, roll! Drizzle the burrito with your "cheeze" sauce...or if you're a chubby vegan like me, drizzle the inside AND the outside of the burrito...LOL!



Cumin-Spiced Black Beans
1 can of vegan black beans
Cumin
Garlic Powder
1/4 diced onion

Throw your diced onion in the same skillet used to grill up the Scallopini pieces in, to conserve the flavors. Sautee until translucent. Put in a small pot with the black beans, 1 teaspoon of garlic powder and cumin (I use 2 teaspoons, but this might be a bit much for some people). Cook until heated.

Beans and Toast the Queen Herself Would Adore

The other evening, I rinsed and soaked some navy beans even though I had no idea what I wanted to do with them. Did I want soup? Baked beans? Bean salad? No. Freaking. Idea. Well, regardless, I put them in a pot to soak overnight. Yesterday morning, before I went to work, I still didn’t know what I wanted to do with them. So, I put them in the crock pot, added some stuff that I thought would taste good, and decided that, when I got home from work, I’d figure it out. Turns out, they were absolutely delicious, and I had the strange desire to put them over a nice, thick piece of toast. Delish! I seriously thought I was a genius. It looked super gross, and probably looked like something that even a bum would turn their nose up at, but man oh man was it ever delicious.

Then, my ego got checked for real. I typed in “beans and toast” on Google to see if anyone else had ever thought of this…and I’m sure you can imagine my surprise and humiliation when I discovered that it is basically like, the national food of Great Britain!! Foiled again!! Well, although it wasn’t as creative as I thought it was, considering it’s been eaten by the Brit’s for hundreds of years, it was still awesome, and I think I came up with a pretty spectacular bean recipe, so I’m going to at least share that with you all.

Spicy, Savory Navy Beans and Toast

1 cup of Navy beans, rinsed and soaked overnight
4 cups of water
4 tsp. vegetable bullion
4 tsp. Onion Seasoning (I use Mrs. Dash salt-free onion seasoning)
3 tsp. dried oregano
2 tsp. cayenne pepper
Combine all ingredients in slow cooker and cook on Low for 7-9 hours or High for 4-5 hours, stirring every couple of hours.
Smother two pieces of whole-grain toast with Earth Balance Buttery Spread and cover with navy beans.

Simple, yet delicious, I promise!!! And if you’re on a budget, a meal doesn’t get much cheaper than this!!


(I got even more than what is in this stock photo I found online!! Amazeballs!!)


By the way, I want to give a huge shout-out to Earth Balance!! I think everyone should become a fan of theirs on Facebook, because they are quite generous! I recently won a contest on their Facebook page for a gift basket. Little did I know that this basket would basically be all the vegan butter tubs, sticks, almond and peanut butter I could need for a year!! Major props there, Earth Balance!!

"Shout at the Devil" Spicy Black Bean Guacamole

Okay, so I’m not gonna lie, I was in the mood for some serious junk food the other day. Well, the sucky thing is, I’m actually trying to avoid said “junk” food as I am trying to make a little less of myself at the moment. Looking through the fridge and the cupboards to see what I had lying around to turn into something I could fool myself into thinking was junk, I came up with a little something special. I took two of my favorite foods, black beans and avocados, and turned them into another one of my favorite foods, guacamole! I was told it would taste better with cilantro, and I’m sure it would! Unfortunately for me, cilantro makes my gums swell up like nobody’s business! So obviously, you won’t find it in my recipes, but feel free to add cilantro to your heart’s content! I also tend to add a lot more chili powder than most people can handle, but I like a burn, so you might want to taste as you add so it isn’t too spicy for you. I ended up smothering this on a whole grain tortilla, popping it in a 450 oven for about 8 minutes, and my junk food craving was more than satisfied, and there was no junk necessary! Definitely give this recipe the good ole’ college try!

Ingredients:
1 avocado, peeled and pitted
1 (19 ounce) can black beans (rinsed and drained)
1 roma tomato (seeded and chopped)
1 jalapeno pepper, chopped
2 teaspoon chili powder (less if you can’t handle spicy heat)
1 teaspoon cumin (toasted and ground)
salt and pepper to taste
1 lime (juice)

Directions:
1. Mash everything together (I prefer to do this part with my hands whilst headbanging to some Motley Crue) until the desired consistency is reached. You may want to use a food processor or whatnot, but I enjoy mashing all things involving avocado with my (clean) hands. It gives it a nice, unpredictable texture, and the oils from the avocado always make my hands feel super good!

Now, I took a couple pictures of this, but let’s be honest. Take a look at these ingredients. Better yet, make this recipe yourself. It doesn’t take a genius to figure out that the end result of this combination probably doesn’t look too pretty. So instead, I leave you with some stock photos of lovely avocados…nature’s perfect food!!

Beans and Birthday Cake!!

Happy Birthday to Me! Happy Birthday to Me! Happy Birthday to Meeee, Happy Birthday to Me!!

Okay, I had to do it! I’ve been feeling the love all day, so I had to give a little to myself! Yes, today is my birthday. I am trying not to celebrate my birthday so much as I am trying to celebrate the One Year Anniversary of my 25th Birthday, so I’m going to leave it at that!

Anyway, I’ve got an amazing recipe that I threw together yesterday that is probably now one of my most favorite meals! The best part…it’s probably also the EASIEST meal I have ever put together! Seriously, I threw it all in the crock pot before work, and when I came home I had some seriously delicious food waiting for me! If you like spice, and if you like good ole’ Creole food, than you’ll love these…


Spicy Red Beans and Rice with “Bacon”

2 cups of red beans, soaked overnight
4.5 cups of V8 plain vegetable juice
1.5 cups water
½ pack of Lighlife vegan bacon, torn into small chunks
2 cups of brown rice
3 Tablespoons of Garlic Powder
3 Tablespoons of Onion Powder
5 Tablespoons of Crushed Red Pepper (or less if you don’t like it spicy)

Combine rinsed beans, V8, water, garlic powder, onion powder and crushed red pepper in the crock pot. Set on “low” setting and let cook 6-8 hours.
When there is about 30 minutes remaining, mix in your veggie bacon.

Cook rice accordingly at this time as well (I use a rice cooker, but if you use the stovetop, cook according to directions).


Can you believe how simple this is?! Seriously, you don’t have to do ANYTHING and it is absolutely delicious!!! I couldn’t get enough of this, and this makes a very large portion as well, which is great, because I can’t wait to have leftovers for lunch today!

So there you have it. The world’s easiest and tastiest vegan recipe for red beans and rice! Although I felt kind of guilty just posting that, especially with it being my birthday and all! This is the first year in a long time that I didn’t bake myself a cake, but I just didn’t seem to have the time. But I couldn’t be without something sweet last night, so I hit up the local grocery store to see what kind of goodies they had. And this is what I came up with:

Super Delicious Chocolate Strawberry Marshmallow Creme Birthday Cake

Basically, its Amy’s Organic Chocolate Cake, which is found in the frozen food section (it is seriously the most moist, rich and delicious cake I’ve ever had!), some vegan marshmallow crème (found in the organic section of my grocer), and some strawberries! Pop it in the toaster oven for a few minutes and experience pure *vegan* heaven!!

(I apologize for the poor photo quality. I have misplaced my camera so these pics were taken on my phone.)

The Spanish Diet

In front of one of many beautiful castles in the Spanish Countryside (I'm in the green zip-up...haha)




In 2005, I studied for a semester in Madrid, Spain. To say it was one of the greatest times of my entire life would be an understatement, to say the least! Anyway, when I was there, I came to a very quick realization – there was not a single overweight person. Seriously! And ironically (and sadly) enough, when I saw an overweight family (after about three weeks of living there) it turned out that they were American (or Canadian…they spoke English w/o a British Accent) tourists…and not really from there. I hate to say this, but I couldn’t help but stare. It had been so long since I had seen anyone that was even slightly overweight that I realized how much it really stood out. Now, I’m not saying that I’m perfect by any means, or that there is no such thing as an overweight vegan, but I did realize a lot of things about their culture that I’m certain had a lot of influence on their physiques and overall health.

1. The Spaniards (at least in the city) literally walk everywhere! I can honestly say that I’ve never walked that much in my entire life as I did when I was living there! The walk to school each day was a little over a mile, and I would walk to school, home for lunch/siesta, back to school, and home again five days a week. Not to mention the walking I’d also do going to different shops and just generally exploring. A few miles a day really add up!

2. Meal portions. The first few times that I went out to eat with fellow students (as well as eating what my host “mom” would cook), I felt like I was getting ripped off. Turns out, they just don’t eat out of control portions like we do here! Yes, even vegetarians and vegans are culprit to over-eating at times. This was probably one of the most important dietary lessons I learned there, which was HOW to eat:
•Small breakfast, just enough to get your system started (apple and slice of bread/toast)
•Lunch: soup, small sandwich on fresh bread
•Dinner: soup, grains and vegetables
Now, I discovered a common denominator between eating at home, eating out, and what everyone else was being served at their host homes…soup! These people ate soup at least two times a day, and would eat it before their main meal. Not only is it super yummy and simple, but it fills you up, leaving less room in that growling tummy to be filled up by huge portions and such. This past week, as soon as I began incorporating soup back into my diet 2x/day, I ended up losing 4 pounds. Coincidence? I don’t think so!

3. Rest. It may seem simple enough, but I truly believe that Americans just don’t sleep enough! Every day, the entire city of Madrid literally seemed to shut down between noon and 3:00pm. Stores would close, schools closed, everything closed! People would go home, eat, and “siesta” for a few hours before returning to work! At first, my roommate and I tried to do this, but felt absolutely absurd taking a ‘nap’ in the middle of the day when we could be out exploring! Well, after a few days of finding nothing to do (since everything was closed) we really began enjoying our siesta time. Not only that, but people really value their sleep at night…you won’t find a television in anyone’s bedroom in Spain! And getting enough rest is absolutely imperative in maintaining a healthy weight!


So anyway, these were just a few keys that I discovered while living there that I really try to value each and every day, especially being back in America. Not only this, but these should really be keys to anyone’s life, vegan, vegetarian, or not! These small changes in how we do things can really make huge impacts on our lives!

And, if anyone was wondering what kind of delicious soup I’d made this week, well, here ya go!

Navy Bean Soup

2 cups Navy Beans, soaked overnight
6 cups water
2 cups vegetable stock
1 cup V8 vegetable juice
8 oz. frozen green beans
1 cup shredded carrots
4 tblsp. Minced garlic
½ onion, chopped
½ tsp. sea salt
Seasonings/herbs to taste

Pop all these ingredients into a slow cooker for 8 hours on low. Enjoy!



Can be kept in an air-tight container in the refrigerator for 2-3 days, and can also be frozen! I like to keep some out to have at lunch and dinner before my meal, or even as my main meal, and when I run out, I’ll thaw a batch out to have for the next 2 days or so! It’s super simple, super delicious, and your digestive system will LOVE you!