Plant-based Life

red lentil coconut soup
beet burger
  • pist red lentil coconut soup beet burger

Recommended Occasionally

We are not endorsing an all vegan or vegetarian lifestyle, as each person’s dietary needs and desires differ tremendously. Though, there is a reason why crazes like #MeatlessMonday and waves of attention toward plant-based diets have been catching on and spreading among many. The options for plant-based

meals are in abundance, and some of them are so good you won’t even crave a piece of meat. Flavor aside, let’s talk benefits. Clean eating is definitely a big factor for clear skin–eating natural unprocessed foods are a no-brainer. Eating tons of veggies is also easier on the digestion system, as your body doesn’t have to work hard breaking down animal protein.

Vegetarian diets are also typically high in fiber and low in fat, which helps keep you at lower risk for things like diabetes, heart disease, obesity, and more.

One of the main misconceptions about plant-based diets is in regards to getting enough protein. Lentils, beans, soy, tofu, and legumes are always a good bet! Calcium is another concern, but many don’t realize that it is found in many dark leafy greens (spinach, kale), as well as other things like almond milk and tahini.

Here are some recipes that do the trick. Try it for 3 meals a week and see how you feel!

Pistachio Kale Pesto with Zucchini Noodles and Cherries:

For the pesto:

  • 3 medium-sized lacinato [dino] kale leaves, torn from the stem
  • 1 small/medium garlic clove, peeled
  • 1/2 cup packed basil leaves
  • 1/2 cup roasted shelled pistachios, if salted nix adding salt to the recipe or very little to taste
  • 1/2 lemon, zested
  • 2 teaspoons lemon juice
  • 1/3+ cup extra virgin olive oil
  • salt and pepper to taste

For the dish:

  • 4-5 small/medium zucchini, 1 1/2-inch diameter max
  • olive oil
  • 1 cup pitted and chopped/sliced cherries
  • lemon zest and pistachios, to top

Full recipe here.

Red Lentil Coconut Curry Stew:

  • 2 tablespoons olive oil, coconut oil, or ghee
  • 1 large onion, small dice
  • 4 to 6 garlic cloves, minced
  • 1 1/2 tablespoons fresh grated ginger
  • Sea salt to taste
  • 2 teaspoons cumin seeds, lightly toasted and ground
  • 2 teaspoons coriander seeds, lightly toasted and ground
  • 3 to 4 tablespoons of Indian curry spice blend, depending on spice blend (used a Vadouvan spice blend)
  • 1/2 teaspoon ground turmeric
  • 1 (28-ounce) can chopped tomatoes with juices
  • 1 pound red lentils, washed and picked over
  • 2 quarts water, vegetable, or chicken stock
  • freshly ground black pepper to taste
  • Cayenne to taste
  • 2 large handfuls, Swiss chard leaves, chopped
  • 1 (14-ounce) can (full-fat) coconut milk
  • Juice of 1/2 lime
  • Chopped cilantro
  • Cashews (toasted in a dry skillet until lightly browned), chopped

Full recipe here.

Beet burgers:

  • 1/2 cup semolina
  • 3 beets, grated
  • 3 carrots, grated
  • 3 leaves of kale, chopped fine
  • 1/2 onion, chopped
  • 2 garlic cloves, crushed
  • oil, for sautéing and shallow frying.
  • salt and pepper
  • 2 green chilies, chopped fine (optional but highly recommended)

Full recipe here.

By Alexis Bendjouia


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Thank you all so much for your messages! I read every one and they make me love what I do even more!!, xxN

  1. Sylvia says:

    Seriously craving these roasted pistachios and dark green veggies!