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Curry Broccoli Chickpea Salad

This is definitely one of my “go-to” salads for the fall. It has the delicious and highly nutritious broccoli and one of my favorite flavorings of curry. This broccoli salad is not a traditional broccoli salad as I do lay it on a bed of mixed greens topped with my favorite salad dressing. Another aspect of this salad that makes it so savory and filling is the avocado which is full of necessary fats and omegas that our bodies need to thrive.

When visiting my uncle and aunt, I made this for them and they loved it so much so that my aunt made the recipe on her own and added it to her repertoire. I’m such a foodie that I love having delicious flavors of plant based foods in my diet. It’s one of the things that lights me up – being able to make delicious foods, share them with others, and dive into them myself. I’ve been this way since childhood. When I was 10 I developed a fascination with being a chef. I used to watch all the chef shows and would try out different recipes on my family. And of course some were flops,  but a lot of them were great!

So it’s only befitting that I create recipes now and be sharing it with you here on my blog. It’s so wonderful that we live in a time where being all of you is more acceptable and we can utilize platforms like a blog or YouTube videos for us to explore all our passions. That’s why I’m grateful to be alive today, in this time of quantum and infinite experiences and possibilities.

So go ahead and dive into the recipe below!

 

Curry Broccoli Chickpea Salad
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A delicious West Indian inspired salad.

Course: Dinner, Lunch, Main Course
Cuisine: Indian
Keyword: broccoli salad
Servings: 2
Ingredients
  • 1 cup chopped broccoli florets
  • 1 can organic chickpeas rinsed
  • 1 chopped red bell pepper yellow, green, or orange works too
  • 1/2 cup red onions
  • 1 cup portobello mushrooms
  • 2 tbsp curry powder
  • 1 tsp cumin powder
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil extra virgin or coconut oil
  • 4-6 cups mixed greens, spinach, or romaine lettuce
  • 1 small avocado
  • 1/2 cup baby carrots
Instructions
  1. On medium heat add the olive oil, onions, and mushrooms. Sauté for about 3 minutes until they start to soften.

  2. Add the broccoli, chickpeas, bell peppers, curry powder, cumin, salt, and pepper, and sauté for an additional 10 minutes until the veggies have wilted a little and absorbed the seasonings.

  3. Grab your favorite salad bowl, add the mixed greens, and serve the broccoli and chickpea mixture on top. Slice the avocado and place on top. Add the baby carrots to the salad.

  4. Add your favorite dressing and enjoy!

Recipe Notes

*Feel free to add nutritional yeast for an extra cheesy flavor and added vitamin B12 and other B vitamins. I love adding nutritional yeast for an extra boost. Feel free to chop the baby carrots if you prefer. 

Delicious Vegan Carrot Soup

This fall time delight is packed with beta carotene, antioxidants, vitamin K, several B-vitamins and much more! This carrot soup goes great with roasted or sautéed veggies, or your favorite salad!

When I was a little girl my kindergarten teacher told us in class one day that carrots were a great source of vitamin A which helped you to have great eye-sight. Not shortly after that, I ran home that evening and begged my mom to buy us carrots so I could start eating them more to have good eyes.

You see my mom and my dad both wore glasses or contacts for their eyes and I knew that I didn’t want to eventually have to wear them myself. Oh the mind of a 5 year old! But I have to tell you, I’ve never had to wear glasses or contacts in my lifetime because of that one little habit I soaked up as a child. So I guess I have my kindergarten teacher to thank for that!

Eating whole foods and the foods that nourish our bodies definitely help us create the results and health we want in our lives. I’m a living testament to that. So this soup should definitely give you the boost of Vitamin A amongst other vital nutrients you’ll need throughout your day or evening. Root vegetables are great fall and winter foods and many of them can be considered super foods. Super foods are identified as a food that contains more nutrients than the average type of food.

Not only are carrots nutritious, they are super delicious. You know that 5 year old version of me? Well she loved eating carrots RAW! That’s how good they are, especially considering that most 5 year olds can be very picky eaters, I’d say that carrots are definitely a “go-to” snack food, and so naturally would be delicious as a soup. Along with carrots there are plenty of other healthy food swaps that you can utilize this fall. Check em out here.

Tools You May Need:

1. Cookware Set (Copper, Aluminum & Steel with Ceramic Chef Set) | 2. Mixing Bowls (3-Piece, Pyrex, Glass Mixing Bowls) | 3. Kitchen Utensil Set (Silicone Cooking Utensils 11Piece) | 4. Cutting Board (24″x 18″, Michigan Maple Block, Maple) | 5. Measuring Spoons (Set of 6, 1Easylife, Stainless Steel) | 6. Knife Set (6 Pieces, Utopia, Stainless Steel)

Endigo Rae is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites — at no extra cost to you. Thank you for your support!

So let’s dive into this recipe!

Delicious Vegan Carrot Ginger Soup
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

A favorite fall soup for lunch and dinner. 

Course: Soup
Keyword: vegan carrot ginger soup
Servings: 4
Calories: 171 kcal
Ingredients
  • 2 tbsp coconut oil expeller pressed unrefined
  • 1 cup sliced red onion
  • 4 cups vegetable broth
  • 1 lb chopped baby carrots
  • 2 tbsp minced ginger
  • 1 tsp celtic sea salt
  • 2 pitted dates
  • 1 tsp ground cumin
  • 1 tsp curry powder
Instructions
  1. In a medium pot over medium heat, warm 1 tbsp of coconut oil, and saute the onion with a pinch of sea salt for about 5 minutes until a light golden brown.

  2. Add carrots, broth, ginger, salt, the rest of the oil, the curry, and the cumin. Reduce the heat to medium-low, and simmer for 18-20 minutes, until the carrots are fork-tender.

  3. Put the soup in your blender, add the dates, and put on high/ puree for about 1 minute, until smooth and creamy.

  4. Serve with your favorite roasted veggies or top off with cilantro.

Recipe Notes

Leave out dates if you don't want it a bit sweeter.

Vegan Potato Avocado Salad

I love potatoes and cucumbers! I had an anchoring for the both of them as well as avocado and because of that, today’s recipe was birthed! Eating clean and enjoying the plant foods of the earth feels much better than feeding my body some other type of processed foods.

This recipe is hearty and will not disappoint! Of course using my Caribbean roots I had to add some east Indian spices to give it an extra kick and punch. And I’m so glad I did.

This recipe was actually inspired by when I first started making sautéed potatoes for breakfast with a special kick for them 6 years ago. And when my boyfriend and I first started dating he absolutely loved them! Sautéed potatoes for breakfast is definitely fulfilling and gives you enough energy to power your morning.

So having this vegan potato avocado salad for lunch is just as tasty and delicious.

The curry powder and cumin powder give this vegan potato salad a special taste, and the cucumber makes it feel light and refreshing. Normally potatoes can feel heavy and make you feel sleepy, but that’s normally because of all the heavy additives and processed things we add to it like dairy: sour cream, cheese, and butter. But this recipe makes it not only palatable, but also filling without feeling like you’re going to keel over.

Tools You’ll Need

1. Cookware Set (Copper, Aluminum & Steel with Ceramic Chef Set) | 2. Mixing Bowls (3-Piece, Pyrex, Glass Mixing Bowls) | 3. Kitchen Utensil Set (Silicone Cooking Utensils 11Piece) | 4. Cutting Board (24″x 18″, Michigan Maple Block, Maple) | 5. Measuring Spoons (Set of 6, 1Easylife, Stainless Steel) | 6. Knife Set (6 Pieces, Utopia, Stainless Steel)

Endigo Rae is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites — at no extra cost to you. Thank you for your support!

 

Vegan Potato Avocado Salad
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

unconventional potato salad with all plant based ingredients!

Keyword: vegan potato salad
Servings: 1
Ingredients
  • 1 large red potato
  • 1 small cucumber
  • 1 avocado
  • 1 plantain
  • himalayan sea salt to taste
  • black pepper to taste
  • 1 tsp organic curry powder
  • 1 tsp cumin powder
  • 6 tbsp olive oil extra virgin
Instructions
  1. Dice the potato and cucumber in 1/2 inch cubes

  2. Use a non-stick pan and sauté the potato cubes in 3 tbsp on olive oil over medium to low heat. Add the curry powder, cumin, salt, and pepper as it is cooking. 

  3. Cover the potatoes with a lid as it cooks to allow the steam to cook the potatoes and turn the burner to low. Continue to monitor and toss the potatoes as they cook so they don't burn.

  4. Dice the avocado.

  5. Mix the potatoes, cucumber, and avocado together. Add more salt and pepper to taste, and enjoy!

Power Packed Green Smoothie

PowerpackedGreenSmoothiePowerpackedGreenSmoothie1

PowerpackedGreenSmoothie2 PowerpackedGreenSmoothie3Ingredients for this awesome green smoothie:

2 medium apples (I’m using gala apples)

1 avocado

2 cups of kale (I’m using dinosaur kale)

1/2-1cup of sage

3 medium bananas

1 cup of water

Directions:

Blend kale, sage, and water together until smooth. Then add the remaining ingredients and blend until smooth.

Apricot Love Green Smoothie

I never knew how delicious apricots were until I made this smoothie! They have this rich sweet, but not too sweet hint of peach overtone flavor. During my efforts to switch up my flavors and nutritional content of my smoothies every now and then, this bad boy came out. And I must say, well worth the effort and try!

Oh and may I just say, basil with green smoothies…. the best invention ever! Who knew this little herb could pack so much punch and delightfulness.

I absolutely love having basil in my smoothies! It makes such a great pairing also with pineapple and pears :).

So enjoy the recipe!

Serves 1-2 (depending on your appetite 😉

Ingredients:

3 apricots

2 bananas

1-2 cups of coconut water + meat of coconut

1/2 cup of basil

1 cup of spinach

Directions:

Add all the leafy greens, coconut water, and coconut meat into the blender and blend until smooth. Then add the remaining ingredients and blend again until smooth. Then say a mini prayer of thanks and gratitude, and take a sip in presence. Enjoy!

 

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Coconut Kiberry Blast

CoconutKiberryBlast

 

 

 

 

Ingredients for this tasty Green Smoothie

1-2 Cups of spinach

2 kiwi

1-2 cups of strawberries

2-3 medium size bananas

1 cup of coconut water & meat

1 medium size cucumber

Directions

Put spinach, cucumber, coconut water, and coconut meat into the blender and blend until smooth. Then add the remaining ingredients until desired smoothness. For a little bit of chill add some ice or pre-freeze your bananas and/or strawberries.

CoconutKiberryBlast1

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