Moroccan Couscous and Chickpeas

The goods:

knob of coconut oil

1/2 onion, chopped finely

1 garlic clove, minced

1/4 tsp cinnamon, cumin, coriander, ginger, tumeric

1 1/2 cups chickpeas

1/2 cup couscous

1/4 cup raisins

1/2 orange juice

1/2 water

1/2 lemon, juice and zest

sprinkle salt and pepper

1/4 cup sliced almonds

Saute the onions, garlic and spices for a couple minutes. Add everything else except for almonds. Bring to a slow boil, then turn the heat down and cover with lid, simmering for about 10-15 minutes. Fluff with fork and serve in a wrap or on its own. 

Key Lime Smoothie

The goods:
1 cup coconut water
1/2 lime, juiced
1/2 avocado
2 tbsp shredded coconut
1-2 cups greens
2-3 dates
1 tbsp flax/hemp/chia seeds
couple ice cubes

Add coconut water and lime first followed by the ice cubes, avocado, dates, coconut and super seeds, and lastly greens. Blend till smooth.

Slow-Baked Tofu

Serves 4

The goods:

1 package extra firm tofu

1/2 cup diced celery

1/2 cup diced carrots

2 shallots, diced

2 cloves garlic, minced

1/4 cup veggie broth

2 tbsp olive oil, apple cider vinegar

2 tsp thyme

1 tsp sage

Cube the tofu and mix all ingredients in a small baking dish. Cover with foil and bake for 30 minutes and 425 degrees. Remove foil, stir and bake for an additional 30-45 minutes. 

Hummus Rice Bowl

Serves 1

The goods:
1/2 cup cooked rice
1small carrot, grated
1small head broccoli florets

2 stalks kale, torn

1 clove garlic, minced

3/4 cup chickpeas

cucumber and tomato slices

plain hummus
salt and pepper 

hemp seeds
paprika

Preheat oven to 400 and roast the chickpeas for 10 minutes with a little olive oil and salt. Steam broccoli. Saute kale with garlic. Put rice in a bowl top with vegetables and a dollop of hummus, salt and pepper and a sprinkle of paprika and hemp seeds.