Tag Archives: Baked Eggplant

New Recipes from Facebook Page

All recipes are from Posts on the Private Nirvana Lifestyle Cleanse Facebook Page.  If you haven’t joined and would like access please email your request.

Juice

Raw Soup

Salads

Dip/Salsa/Dressings

Non-Starch

Starch

Protein/Flesh

Dessert

Other


 Yummy cucumber dressing – Raw Food Family

Raw Food Family - cucumber dressing • 1 small cucumber, peeled, seeded, and chopped • ¼ cup extra-virgin olive oil • 1 ½ tablespoons freshly squeezed lemon juice • ¼ teaspoon salt • ¼ teaspoon crushed garlic • Dash cayenne (optional) • 1 ½ teaspoons minced fresh dill or basil, or 1/2 teaspoon dried • 1 teaspoon minced onion Put the cucumber, oil, lemon juice, salt, garlic, and cayenne in a blender and process on medium speed until smooth and creamy. Stir in dill and onions. Enjoy!


 Avocado Aioli – Natalia Rose, Fresh Energy Cook Book

Avocado Aioli 1 avocado, coarsely chopped 1 Tbsp. Dijon mustard 3 Tablespoon lemon juice 1 garlic clove 2 Tbsp. olive oil salt & pepper to taste

Combine all the ingredients and blend in a high speed blender until smooth.

Note: Ideal with Kumara Chips and Salad

Kumara Chips – bake in oven with a dash of coconut oil, smoked paprika and sea salt……my favourite lazy Sunday Dinner


Simple and raw bean-free humus recipe – Raw Food Family

The Raw Food Family - Raw bean free humus • 1 cup diced zucchini • 1/3 cup raw tahini • ¼ cup fresh lemon juice • 2 cloves garlic, minced • ¼ teaspoon sea salt, plus more to taste • 1 teaspoons ground cumin • 1/8 tsp chili flakes Blend all ingredients in blender until creamy and smooth. Enjoy!


 Authentic Mexican guacamole recipe – Raw Food Family

Raw Food family - authentic mexican guacamole • 5 large hass avocados (peeled and seeded) • 1 large lime, juice of • 1 medium red onion (diced) • ¾ cup loosely packed fresh cilantro (chopped finely) • 2 large ripe tomatoes (diced) • sea salt • finely chopped fresh jalapeno, or chili powder

Cut avocado in large chunks and mash coarsely in large bowl with a fork. Add remaining ingredients and blend gently Taste and adjust seasoning with salt and jalapeno or chili ( makes 3- 4 servings)


Pumpkin Pie in a Bowl – Natalia Rose

Natalia Rose - Pumpkin Pie in a Bowl • 32 ounces fresh carrot juice • 1 cup raw sweet potato, peeled and cubed • 1 to 2 packets or drops of Nu Naturals • liquid stevia to taste • ½ avocado, pitted • ½ teaspoon pumpkin pie spice Preparation:

Place all of the ingredients in a high-speed blender and blend until smooth. Enjoy right away or store in an airtight container and enjoy within 36 hours.

Makes 4 to 5 cups.


Quick and Simple Bok Choy Soup – Louise Hay

Bok Choy Soup - Louise Hay Preparation time: 15 minutes Servings: 2–4

This soup is easy to make and surprisingly delicious! If you overindulged the day before, this is nice and easy on your digestive system. We’ve had clients double the recipe and eat this soup for an entire day if they’re feeling the need to gently cleanse their system.

• 2 baby bok choy (chopped) • 1 large or 2 small yellow summer squash (sliced) • 1 tsp. coriander (ground) • 1 tsp. fennel seeds • 1 tsp. curry powder • 1 tsp. Celtic sea salt • 2 tsp. ghee • 1 tsp. coconut oil

In a skillet, melt 1 tsp. ghee. Add spices and sauté for one minute. Add 2 cups water and bring to a boil. Add bok choy and sea salt and simmer for 3 minutes, then add yellow squash and simmer for 2 more minutes.

Drain most of the water except for about 1″ (½ cup). With a hand blender or food processor, blend the ingredients until smooth. This makes a soup with a nice consistency (not too watery and not too thick).

At the end of cooking, add additional ghee and coconut oil to taste.


Pumpkin and Leek Soup

pumpkin & leek • 1 Tbsp. coconut oil • ½ red onion, finely sliced • 1 leek, chopped • 2 – 3 garlic clove, diced • ½ tsp. coriander flakes or bunch of fresh coriander • 1 tsp. ground cumin • ½ peeled pumpkin, diced • vegetable stock (cover pumpkin or water with 1Tbsp. vegetable bouillon) • Spike Seasoning • Salt & pepper to taste • Avocado, sliced (garnish, optional)

Add pumpkin and stock to saucepan and bring to the boil. Turn heat to low, cover and simmer for 30 minutes.

Heat coconut oil in a saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured. Add garlic and spices and cook, stirring, for 30 seconds.

Allow pumpkin and leeks to cool slightly then blend together in batches (food processor), until your desired consistency. I like my soups quite chunky, add more liquid if needed.

Return soup to pan, and reheat gently.

Note: for added substance/garnish add a few sliced of avocado


ARE YOU MISSING POTATOES OR MASH PUDS?

Carrot & Swede Mash

mash • ½ swede • 4 carrots • Butter • 1 tsp. raw honey (if not yeasted) or stevia to taste • Salt & pepper to taste

Peel and chop swede and carrots.

Cook the swede and carrots in boiling salted water for 15 to 20 minutes, until tender. Drain well, then return to the pan. Put the pan back on a low heat on the hob for 1 minute to cook off any excess moisture.

Remove from the heat, mash well and stir in the butter knob butter and raw honey. Season with salt and pepper.

Tip: Great with sautéed vegetables or when missing mash potatoes. Remember to start the meal with a salad, to help sheppard the cooked meal through.


Baked Eggplant

egg plant • 1 eggplant • Coconut oil • ½ red onion, sliced • 2 garlic gloves, diced • ½ to 1 zucchini, cubed • 2 tomatoes, cubed • ¼ to ½ pepper (any colour), cubed • fresh herbs; basil, thyme, oregano or coriander • Goats Feta, cubed • Sea salt and pepper to taste

Preheat oven to 200

Cut the eggplant in half, lengthwise, and scoop out the centre, leaving enough meat inside the skin so that it holds its shape. Baked upside down with a small amount of coconut oil. Also bake eggplant pulp at the same time. Season with sea salt & pepper. Bake until lightly tent with fork.

Prepare all other ingredients, combine together in a bowl, and then add baked eggplant pulp. Season with sea salt and pepper.

Turn eggplant up the right way, add a knob of butter in each half and fill with the above mixture.

Bake for another 10 min – 15 mins.

Note: You could sauté the mixture but I like my veggies semi cooked! For added flavour add ¼ cup sun-dried tomatoes (soaked in water, drained and diced)

Non Starch Vegetables

Combine with flesh of your choice!

Non-Starch Vegetable Bake

Use any vegetable from the non-starch list, what you have in the fridge or your favourites!

  • Peppers
  • Eggplant
  • Red onions
  • Silverbeet/spinach, chopped
  • Zucchini
  • Tomatoes
  • Beetroot, grated
  • Garlic, chopped
  • ½ cup mixed fresh herbs (oregano, thyme, basil, rosemary) or ¼ cup dried mixed herbs
  • Goats cheese
  • Salt & pepper to season

Brush ovenproof dish with butter. Slice all vegetables. Peel skin from eggplant and slice into ¼ inch pieces. Slice tomato into ¼ inch slices and grate beetroot. Layer all vegetables in an oven dish, mixed with herbs, garlic and goats cheese. Bake in oven at 180°C covered.


Grilled Veggies

Ingredients for 4 persons

  • 1 zucchini
  • 1 eggplant
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 4 carrots
  • 1 onion
  • 2 cloves of garlic
  • 3 Tbsp. coconut oil
  • Fresh herbs, e.g. oregano, thyme, basil
  • Sea salt and freshly ground pepper

Preheat oven to 350°F (180°C).

Dice eggplant, zucchini and bell peppers to bite sized pieces. Cut the carrots and the onion into fine slices, and crush the garlic.

Place all veggies in a big bowl, add the coconut oil and mix well, so that all veggies are coated lightly.

Now place the veggies onto a baking tray. Season with salt and pepper and drizzle the freshly chopped herbs over the vegetables.

Grill the veggies at 325°F (180°C) for 20-30 minutes. That’s it – enjoy!


Zucchini with Goats Cheese

  • 1 zucchini
  • Tomato, sliced
  • Rosemary, finely chopped
  • Goats Feta, crumbed
  • Sea Salt

Cut zucchini in half, and on top put sliced tomato, salt, rosemary and crumbed goats cheese. Put under grill and cook to your liking. Enjoy!


Vegetable Kebabs with a Twist

IMG_0192 (1024x768)

  • Tomatoes, quartered
  • Red onion, quartered
  • Zucchini, thinly sliced or mandoline
  • Goats Feta, sliced
  • Beetroot, grated
  • Red or green pepper
  • Mushroom, quartered
  • Sprig of Rosemary

Any non-starch vegetable you like and you have in the fridge.

Prepare all above ingredients. Preheat grill. Roll sliced feta, grated beetroot and rosemary in a slice of zucchini. Place vegetables on skewers alternating as you go. Remove from grill when the vegetables are brown and tender. Or pan fry with a knob of butter. Yummy!


Pizza

  • 1 head of cauliflower
  • 2 eggs whisked
  • Grated goat feta (approx. 1 cup)
  • ¼ cup sesame seeds
  • Seasonings (salt pepper, herbs, garlic etc.)

Process cauliflower in food processor until it looks like rice. Then lightly steam cauliflower and then wring out in tea towel, the less moisture it holds the better.

Mix all above to “dough”. Pat into pizza tin or onto baking paper. Bake at medium heat for 20 minutes or until feels drier and baked with browning at edges.

Topping;

  • Tomatoes
  • Goats feta
  • Red onion
  • Basil

Bake at medium heat until feta softens. Enjoy!


Eggplant Steaks with Tomato Sauce

IMG_1048 (1024x768)

  • 1 eggplant, sliced 1-inch thick, skins intact
  • 1/2 cup Basic Tomato Sauce
  • 4 oz. goat cheese, sliced
  • 2 – 3 handfuls arugula

Preheat the oven to 400 F. Place the eggplant in a single layer on a parchment – lined baking tray. Bake for 15 minutes and flip. Bake an additional 10 minutes until golden brown.  Add a layer of pesto or tomato sauce and top with goat’s cheese.  Bake until the cheese is slightly melted.  Serve the eggplant steaks on a bed of arugula greens.

Serves 2

Basic Tomato Sauce;

  • 2 Tbsp. extra-virgin olive oil
  • 4 garlic cloves, minced
  • Pinch of crushed red pepper
  • 1 medium yellow onion, diced
  • 1 medium carrot, diced
  • 1 can peeled whole tomatoes
  • 1 Tbsp. dried oregano
  • 2 bay leaves
  • salt and pepper to taste

Heat the oil in a large saucepan.  Add the garlic and the crushed red pepper and sauté for 1 minute until the oil is fragrant.

Add the onion and carrot and cook until the vegetables are soft (about 8 minutes).

Add the tomatoes and dried herbs and bring to a boil, stirring often. Lower the heat and simmer for 20 minutes.

Break up the tomatoes with a fork or masher and simmer for an additional 10 minutes.  Season with salt and pepper as desired.

Natalia Rose – The Fresh Energy Cookbook


Baked Eggplant

egg plant

• 1 eggplant
• Coconut oil
• ½ red onion, sliced
• 2 garlic gloves, diced
• ½ to 1 zucchini, cubed
• 2 tomatoes, cubed
• ¼ to ½ pepper (any colour), cubed
• fresh herbs; basil, thyme, oregano or coriander
• Goats Feta, cubed
• Sea salt and pepper to taste

Preheat oven to 200

Cut the eggplant in half, lengthwise, and scoop out the centre, leaving enough meat inside the skin so that it holds its shape. Baked upside down with a small amount of coconut oil.  Also bake eggplant pulp at the same time.  Season with sea salt & pepper.  Bake until lightly tent with fork.

Prepare all other ingredients, combine together in a bowl, and then add baked eggplant pulp. Season with sea salt and pepper.

Turn eggplant up the right way, add a knob of butter in each half and fill with the above mixture.

Bake for another 10 min – 15 mins.

Note:  You could sauté the mixture but I like my veggies semi cooked!  For added flavour add ¼ cup sun-dried tomatoes (soaked in water, drained and diced)