Heart Opening, Healing and Expanding Recipes

This past weekend, we gathered for a truly special event that began with a heart-opening meditation session led by the insightful Bianca. She continued to guide us in a journaling workshop, fostering a deeper connection between heart and mind, and concluded with a beautiful opportunity to share our thoughts and bond with other women in a supportive environment.

Following this enriching experience, I treated the women to a scrumptious, plant-based brunch, where I shared my wealth of knowledge about the nurturing and balancing properties of the delicious foods we enjoyed together. Now, I am thrilled to share the mouthwatering recipes from our event with all of you, so you too can feel connected to yourself and those around you through these heartwarming dishes.

Heart Opening Rose, Raspberry, and Chia cups:

2.4 tablespoons of chia seeds
1 cup of coconut and/or almond milk (I did a blend)
1.5 teaspoons of maple syrup
1/3 tablespoon of rose powder
1/3 tablespoon beet powder
1/4 cup of pistachios
1/8 cup oats
salt
olive oil

Instructions:

Grab a mixing bowl and add chia, milk, 1 teaspoon of maple syrup, rose powder, and beet powder, and stir. Allow sitting in the fridge for at least 20 minutes, if not overnight.

In the meantime, chop pistachios and add them to a frying pan with olive oil and allow to slightly brown before adding oats. Once oats develop color, add 1/2 teaspoon of maple syrup and a pinch of salt. Stir together and remove off the stove to put to the side.

Now, add frozen berries to a saucepan and allow them to soften completely before removing them from the stove. Allow the berries to cool off.

Once the chia is ready, line cups or jars with berry puree before adding the chia pudding. Place pistachio crumb on top.

Heart-Healing Roasted Tomato Toasts with Garlic, Topped with Basil Oil and Plant-Based Parmesan

Feeds: 2 people

Bread of choice, or GF V bread (see below for the recipe)
1 punnet of cherry tomatoes
Kite Hill vegan cream cheese (or see below for a recipe)
4 garlic cloves, minced
1/2 cup nutritional yeast
1/2 cup roasted almonds (pan-roast them for 5 minutes)
1 tablespoon onion powder
1 tablespoon garlic powder
1 cup basil
olive oil
salt

Instructions:

1. Place tomatoes in a baking dish, combine cherry tomatoes, at least 1/4 cup of olive oil, minced garlic, and salt. Bake in the oven at 375°F for 30 minutes. Remove from oven.

2. In a food processor, combine nutritional yeast, nuts, onion powder, garlic powder, and 1 teaspoon of salt. Blend until only small nut chunks remain. Set aside.

3. In a food processor, blend 1 cup of basil, 1/2 cup of olive oil, and a pinch of salt until completely smooth.

4. Toast your bread, then spread cream cheese on top. Add the roasted tomatoes and drizzle some garlic oil over them using a teaspoon. Next, drizzle the basil oil over the tomatoes before garnishing with plant-based parmesan.

NOTES: Gluten-Free/V Bread: https://www.powerhungry.com/2021/02/05/vegan-oat-sandwich-bread-oil-free-gf-yeast-free/#mv-creation-800-jtr

Vegan Cream Cheese: I used a delicious cream cheese made by Kite Hill, but if you prefer to make your own, here’s a fantastic recipe: https://www.noracooks.com/vegan-cream-cheese/

Kale and Brown Rice Salad with Pan-Fried Lima Beans

Feeds: 2 people

Salad:
4 cups kale, chopped
1 cup cooked brown rice
1 cup lima beans

Shiitake Crumble (garnish):
1/4 cup sunflower seeds
1/2 cup shiitake mushrooms, chopped
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt, to taste

1 avocado, sliced (garnish)

Kale Pesto:
1 cup boiled kale, chopped
1 garlic clove, minced
3 tablespoons olive oil
1 tablespoon apple cider vinegar (ACV)
1 teaspoon maple syrup
Salt, to taste

Instructions:

1. In a skillet over medium heat, pan-fry lima beans until cooked through and slightly crispy. Set aside.

2. For the shiitake crumble, preheat the oven to 375F. Add shiitake mushrooms until crispy. Heat a skillet over medium heat. Add sunflower seeds, smoked paprika, onion powder, garlic powder, and salt. Put all the ingredients into a food processor and opt for the ‘chop’ setting so the pieces are somewhat cut but not too refined. Set aside.

3. For the kale pesto, in a food processor, combine boiled kale, minced garlic, olive oil, apple cider vinegar, and maple syrup. Blend until smooth.

4. In a large mixing bowl, toss together chopped kale, cooked brown rice, and pan-fried lima beans.

5. Divide the salad evenly between two plates. Drizzle with kale pesto and top with shiitake crumble and sliced avocado. Enjoy!