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NO MEAT. NO PROBLEM. EASY RECIPES

Liver Detox Broth
A simple broth with potent healing properties to help clear the body and soothe the emotions.
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Ingredients:
Makes 4 Servings

 4-6 cups Water
4 Garlic Cloves
1/2 organic Lemon
1 large sprig of Rosemary
1-2 teaspoons of Black Salt (found at Indian grocers) or pink Himalayan Salt
1 Artichoke stemmed and halved
1/4 cup Olive Oil 

Place all ingredients into large pot an bring to a boil. Reduce to low, cover and simmer for 20 minutes.
Add olive oil.  Stir, strain and sip warm broth throughout the day. Or drink 1 cup on an empty stomach in the morning and a second cup in the evening, over two to three days. The cooked artichoke, garlic and rosemary can be eaten, as well.
Eat primarily plant-based foods while enjoying this easy detox.
A Dr Lori Original Favorite Recipe
​HIGH FIBE' BREAKFAST BOWL

This high fiber brown rice, fruit and granola bowl will satisfy you for half of your day.
Low in sugar, high in flavor this breakfast bowl is quick and easy to eat at home or take to work.
 
Ingredients:
Makes 1 Serving

½ cup cooked Brown Rice, warmed or room temp
¼ - ½ cup low sugar Granola (less than 4 grams of sugar per serving)
½ cup chopped Apples
¼ cup chopped Walnuts
1 Tbsp. dried Cranberries
1 Tbsp. Chia Seeds
1 Tbsp. shredded Dried Coconut or Coconut Flakes
¼ - ½ teaspoon ground Coriander or Cardamom
¼ tsp powder Cinnamon
(optional) dash of salt
 
Thoroughly mix all ingredients in a cereal bowl. (If you have digestive concerns, grind dry walnuts and chia seeds separately in a blender or food process before adding)
Enjoy this high fiber breakfast that needs no additional toppings unless desired.
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 A Dr Lori Original Favorite Recipe
​BREAKFAST SLAW
If you're wondering how to add plant-based foods to your breakfast menu, try this. This breakfast slaw goes well with hot cereals, vegan sausage and eggs or avocado and toast.

Ingredients:
Makes 2 Servings
  •  2 cups Red Cabbage finely shredded
  • ½ cup Almonds sliced
  • 2-3 Tbsp.  Scallions sliced
  • 4 Tbsp. Hulled Hemp Seeds
  • 2 Tbsp. Coriander Seeds
  • 2 Tbsp. Dried Cranberries
  • 2-3 Tbsp. Brianna’s Red Vinegar Dressing ( or substitute: 2 Tbsp. Pomegranate Juice with 2 tsp. Olive Oil)
  • Sprinkle to taste with Ms. Jane’s Crazy Mixed Salt
​(Optional: Add chopped fresh herbs such as ginger or cilantro)

Directions:
Mix all ingredients. Toss thoroughly and enjoy!
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Avocado Chocolate Pudding

​Such an easy recipe to satisfy your craving for something creamy, chocolate and semi-sweet. Non-dairy, gluten free and loaded with healthy fats, both comforting and satisfying.
 
Ingredients:
Makes 6 Servings
2 whole Avocados
1 cup Unsweetened Cocoa Powder
¼ to ½ cup Maple Syrup
½ cup Coconut Milk
(Optional: Adding Vanilla or Almond extract will result in smaller amounts of maple syrup required)
 
Directions:
  1. Peel and dice the avocados and put them in a blender.
  2. Add the cocoa powder, maple syrup, and coconut milk. Blend until smooth, scraping the sides as needed to mix in  all of the cocoa.
  3. Divide the pudding  into 6 bowls and chill for one hour until firm.​ Yum!
​Recipe adapted from The One Pot Weight Loss Plan. Author: Shelley Rael MS, RDN
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​Creamy Vegan Mac-n-Cheese
This macaroni is for the entire family with vegetables that the kid will never know are there. Add a large mixed green salad and this side dish becomes a meal. Try it now and for the holidays.
Ingredients:
Makes 6 Servings
  • 10 ounces dried macaroni or about 2 2/3 cups
  • 1 cup peeled/diced yellow potatoes or russets
  • 1/4 cup peeled/diced carrots
  • 1/3 cup chopped onion
  • 3/4 cup water preferably use liquid from pot of boiled veggies
  • 1/2 cup raw cashews (or ¼ cup cashew butter)
  • 1/4 cup coconut milk
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon lemon juice
  • 1 teaspoon salt or more to taste
  • 1/4 teaspoon garlic powder
  • 1 pinch cayenne pepper optional
  • 1 pinch paprika
​Directions:
  1. Cook macaroni al dente, according to package instructions (usually requires boiling for 6-8 minutes in salted water), drain, and set aside.
  2. Bring several cups of water to boil in a small pot. Place chopped potatoes, carrots, and onion in the boiling water, and cook for about 10 minutes, or until vegetables are tender and soft enough to blend. Cooking time will vary slightly, based on how small you have chopped your veggies.
  3. When veggies are soft enough to blend, use a slotted spoon to remove them from cooking water, and place them in your blender. Add 3/4 cup of that cooking water to your blender, along with your remaining ingredients including cashews (if using cashew butter pour in ½ cup water, first)
  4. Blend until smooth. Add remaining water as needed
  5. Pour sauce over your cooked macaroni noodles in a dish of your choice, taste for salt, and serve immediately.
  6. Or, place macaroni mixture in a baking dish, sprinkle with bread crumbs, and bake at 350 degrees Fahrenheit for 15 minutes, or until crumbs are turning golden brown.
            Recipe adapted from veganyumminess.com  Author: Lindsay Reynolds 
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Carrot Hot Dogs
Get your dose of immune protective vitamin A with one of my summer Saturday favorites! So easy and, no kidding, they have the same flavor of the hot dogs you remember. Add pickles, red cabbage cold slaw and chips on the side. Children love them! And, you will too.
Ingredients:
Makes 4 Servings
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  • 4 carrots, cut to fit the buns 
  • 1/8-1/4 cup rice vinegar (or apple cider vinegar and a dash of salt)
  • 1/4 cup water
  • 2 Tbsp. soy sauce or amino acids 
  • 1/4 tsp. garlic powder (or 1/2 clove garlic, minced) 
  • 1/4 tsp. liquid smoke 
  • black pepper to taste
  • 4 hot dog buns, toasted 
Directions:
  1. Boil water in a pot large enough for all the carrots. Lower the heat to medium and add the carrots. Cook until just fork-tender—you want them to have a snap when you bite into them. Remove from pot and run under cold water. (OR You can boil the carrots, directly, in the marinade then allow to cool before grilling. Do not over-boil.)
  2. In a container with a tight-fitting lid, combine the remaining ingredients to make the marinade. Mix well.
  3. Place the carrots in a container in which they can lie flat. Pour the marinade over them and marinate at least 3-4 hours. The longer they marinate, the more vinegar flavor they take on.  Cut the vinegar to 1/8 cup, if the carrots are very thin.
  4.  Grill in a skillet or on a hot grill 10-15 minutes.  Cook until heated but still slightly firm.
  5.  Serve in a toasted hot dog bun or wrapped in a lettuce and pile on your favorite toppings, including mustard, relish, tomatoes, onions, sprouts, purple cabbage, and peppers.
Recipe adapted from PCRM.org/good-nutrition

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Barbeque Portabella Mushrooms
 This recipe makes a great sandwich while adding to your vitamin D. Add a potato salad and your favorite greens and your meal is delicious and complete or serve this with quinoa, brown rice, or pasta.
Ingredients:
Makes 2 Servings



  • 2 large portabella mushrooms 
  • 1/2 cup vegetable juice 
  • 1/4 cup apple juice concentrate 
  • 1/2 cup roasted red peppers sliced 
  • 1Tbsp. reduced-sodium soy sauce 
  • 1 Tbsp. seasoned rice vinegar 
  • 2 tsp. chili powder 
  • 1/2 tsp.  garlic powder 
  • 1/4 tsp. black pepper 
  Direction:
  1. Clean mushrooms and remove stems. Cut into 1/2-inch strips. 
  2. Combine vegetable juice, apple juice concentrate, red peppers, soy sauce, vinegar, chili powder, garlic powder, and black pepper in a blender.
  3. Process until smooth, then transfer mixture to a nonstick skillet and heat until bubbly.
  4. Add mushroom strips, turning to coat evenly with sauce.
  5. Cover and cook over medium-high heat, turning occasionally, until mushrooms are tender, about 10 minutes. Serve.
Recipe adapted from PCRM.org/good-nutrition

A seafood alternative

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Crab You’ve Never Had

These crab bites are really delicious for both taste and texture. Keep it simple by dipping in cocktail sauce, or you can place them in a taco or lettuce wrap. You can even make sushi. No cholesterol and less sodium than seafood. They are made with soy and gluten. (For those who have thyroid or inflammatory conditions, these two ingredients may not be preferred.) All others enjoy, occasionally! Available in the frozen foods section.
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