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HOW TO STOP FEELING OUT OF CONTROL AROUND FOOD

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Ingredients

2 Large leaves of Collard

1 ripe avocado

2 Tablespoons Vegan Mayo

2 Cups Corn and Black Bean Salsa

Instructions

  1. Prepare your corn and black bean salsa. The link is up above.

Lightly steam the collard greens for 1-2 minutes. Fill up a large soup pan with 2 inches of water and bring to a boil. Add your leaves in, stem side down and cover with a lid. Check after 1 minute. They should be a bright green and very flimsy. If needed, let steam for a minute longer.

Then using a sharp knife, remove the stem, and cut the large leaf into to two pieces. Overlap the middle of the leaves about a 1/2 inch.

Spread 1 tablespoon of vegan mayo over the lower third of the collard leaf.

Cut your avocado in half, and slice it into thin pieces. I put half of an avocado into each collard wrap. Laying the slices over eachother in the middle of the leaves.

Then add 1 cup for you corn and black bean salsa over the avocado.

Roll up from the bottom, fold in the sides, and continue to roll all the way up like a burrito.

Secure with a tooth pick if necessary and slice in half.

Repeat for the second collard wrap.




Ingredients

For the Panzanella

4 Tablespoons extra-virgin olive oil, divided

1 baguette, or small loaf, cut into 1 inch cubes

1 Teaspoon pink salt, plus more to taste

1 leek, white and light green parts, cut into thin half moons

1 bunch of asparagus, cut into 1-2 inch sticks

2 1/2 Cups english peas, fresh or frozen

2 large handfuls of snap peas or snow peas, trimmed and chopped in half

2 Tablespoons balsamic vinegar

juice of half lemon

pepper taste

3-4 Cups mixed greens, we used spinach and baby kale

For the Pesto

2 Cups fresh basil, loosely packed

1 Cup fresh mint, loosly packed

1 Cup cilantro, loosely packed

5 springs thyme, stripped

5 Tablespoons walnuts

3 Tablespoons pine nuts

2 cloves garlic

1/2 Cup extra-virgin olive oil

1 Tablespoon lemon juice

pink salt, to taste

Instructions

  1. For the Bread: Start by making the bread. Over medium heat add 2 tablespoons olive oil. Add the bread and a pinch of salt and toss the bread so the cubes are evenly coated in the oil. Stirring occasionally, cook for 10 minutes until the bread is light brown and toasty. Set aside in a large serving bowl.

  2. For the salad: Wipe the pan clean. Heat 1 tablespoon of olive oil over medium heat. Add the leeks, some salt and stir frequently until they start to caramelize. This will take 5 to 7 minutes and they will break down significantly. Be careful to not overcook the leeks, you want them to slowly caramelize.

Once the leeks are cooked, add the asparagus pieces, and cook for 3 to 4 minutes. Then at the peas and cook for 2-3 more minutes. Taste test and make sure your vegetables are slightly cooked, and not raw.

Add the vegetables to the bowl with the toasty bread. Toss in the snow peas, mixed greens, and add the balsamic, lemon juice and pepper. Let set while you make the pesto.

  1. For the Pesto: For the Pesto: in the bowl of a food processor or vitamix, combine the herbs, nuts, garlic and half of the olive oil. Process until everything is chopped into a paste. Keep the motor running and add in the rest of the olive oil until the pesto is smooth. Add the salt and lemon juice and pulse until incorporated. Taste and adjust if necessary.

  2. Assembly: Add ½ the pesto into the panzanella, and give it a good toss. Then add in the rest, if needed and toss again. I used all the pesto for the salad. Spread amongst plates and enjoy!



Ingredients

2 Cups brown rice, water as needed to cook according to package

1/4 Cup olive oil

1/2 small onion, thinly sliced (about 3/4 cup

2 garlic cloves, minced

1/3 Cup white wine

1 bunch of asparagus, cut into 1-2 inch sticks

1/2 Cup veggie broth

zest of 1 lemon

3/4 Cups full-fat coconut milk, canned

2 Tablespoons fresh parsley, chopped

  • Cilantro-Basil-Parsley Hemp Seed Pesto

1 Cup fresh basil, roughly chopped

1 Cup cilantro, roughly chopped

3/4 Cups fresh parsley, chopped

1/3 Cup oilve oil, + more for drizzling

1 Tablespoon lemon juice

1 garlic clove

1/2 Cup hemp seeds

1/4 Cup nutritional yeast (as needed, to taste)

pinch crushed read pepper to taste

pinch pink salt and pepper, to taste

Instructions

  1. Cilantro-Basil-Parsley Hemp Seed Pesto In a food processor combine the fresh herbs, olive oil, lemon juice and garlic and pulse until fine consistency is reach. Then transfer to a bowl and mix in the remianing ingredients by hand.

Taste it an adjust. I like to use only a small amount of nutritional yeast, too much and I think it over powers the other flavors, but start with a little and add as you go until you are happy with how it tastes. You can use real parmesan cheese if your prefer.

  1. Risotto Cook the rice according to the packages directions. You want 4 cups cooked rice. While the rice is cooking, add the oil to a large high sided skillet over low heat and carmelize the onions. This takes time, and you have to continue to stir the onions so they do not burn. Low and slow is the key to carmelized onions.

Fluff the rice with a fork, add it and the garlic to the pan with the onions. Season with salt and peper and cook for 1-2 minutes. Turn the heat up to medium.

Slowly add the white wine to the pan and stir constantly until the liquid is absobed into the rice or evaporated. Stir in the asparagus then slowly pour in the coconut milk and veggie broth. Cook until the asparagus are tender and the risotto is creamy. 5-7 minutes stirring every minute or so.

Remove from the hear and add the lemon zest, parsley and a drizzel of olive oil.

Stirr in the pesto and divide up amongst plates or bowls.

*** This recipe taste even better the longer the flavors have time to combine and mend making it the perfect recipe to make ahead of time and reheat, or to make a large batch as part of a meal prep for the next coming days.

#FoodFreedomBodyPeace

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