Indian Sweet Carrots

This little dish can be a great side or dessert.

4 TBSP melted unsalted Butter
2 Cups Grated Carrots
1/2 Cup Coconut Milk
1 tsp. Vanilla
1 tsp. Sea Salt
1/2 Cup Maple Syrup
1/2 tsp. Cinnamon or A toothpick dipped in Cinnamon essential oil and then stirred into the melting butter.
2 Cups of already Steamed Brown Rice
1/2 Cup cashews (roasted or raw to garnish on top or mix into the carrot and rice pudding.

If you're using the cinnamon oil, just dip a toothpick into your bottle and stir it into the melted butter.  A full drop will be too much.  It's a very hot and potent oil.  On medium heat, stir the carrots into the butter.  Add coconut milk, vanilla, sea salt & maple syrup.  Keep stirring to infuse the flavors and soften the carrots.  Toss in the 2 cups of brown rice once the carrots are a bit soft.  Stir the mixture until the rice has absorbed all the milky gooey mess.  You can then either throw the cashews into the mixture for softer cashews or roast them and at some crunch to this yummy pudding.  Sweet and yummy.  Who says sweet things can't be healthy too?

Melissa's Roasted Eggplant Pesto

I love pesto! Even though olive oil is good for you, I probably get an excess when I'm on a pesto kick. This recipe uses a roasted eggplant to replace most of the oil. I love this pesto served on pasta, on top of a tortilla as the basis for a pizza or veggie wrap, and served over roasted zucchini strips or raw zucchini noodles.

Melissa's Roasted Eggplant Pesto



1/4 c. almonds -blend first
1 large eggplant, roasted and peeled
2 sundried tomatoes
2 cloves garlic
2 cups spinach
1 Tbsp. nutritional yeats
1 Tbsp. lemon juice
1 Tbsp. Italian seasoning
1 tsp. dried basil
1/2-3/4 tsp. salt
pinch red pepper flakes

Hot water
olive oil

Blend all ingredients. I used maybe 1/4 cup hot water and 1 Tbs. olive oil, but just add those ingredients to achieve desired consistency. Enjoy!

Rice Lentil Patties

These are one of my family's favorite recipe.

2 c. brown rice (cooked)
2 c. lentils (cooked)
1 med. onion chopped
1/2 red pepper
1 carrot shreded (optional)
2 green onions
1 garlic clove
Italian seasoning or your favorite mexican spice
salt and pepper to taste
2 egg whites (for dipping)

Combine rice and lentils, if you have a food processor put all your veiggies in it and chop, it does a great job, the smaller the veggies the better. Once chopped add them to your rice and lentils. Spice the mix to taste. Don't be shy with the spices. Make patties measure about 1/4 to 1/3 cup

roll them in your hand like a ball , dip into egg whites. Put them on a greased pan. You can flaten them to look like a burger if you like. Bake 350 degree oven for 20 min. turning once. You can bake them a little longer for a golden crispier look. Serve with tomatoe sauce, or with a salad, Yum.

Quick and Easy Black Beans

I found this recipe on http://www.ourbestbites.com/. I've always loved black beans, but putting lime in was a whole new idea for me. I made these for dinner last week but almost ate all of the beans before my husband got home. I just couldn't stop eating them, they are that good.

Quick and Easy Black Beans

2 Cans Black Beans, drained and rinsed
1 T olive oil
2/3 C diced onion
2-3 garlic cloves, pressed or finely minced
1 C vegetable broth
1/4 t cumin
1/4 t coriander
1/4 t oregano
1/2 t salt
1/4 t pepper
1 lime

In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then mash some of the beans. Just smash enough to thicken the sauce. They will thicken more upon standing. If you want a more soupy consistency, just add a little more broth. Serve as a side dish, or on top or rice.