Your Renew is a place to explore tasty, healthy homemade recipes, nutrition and tips to revitalize
Monday, May 13, 2013
Sunday, May 12, 2013
Baked Eggplant
You will think you are at a five star restaurant when you try this recipe!
Ingredients
Servings size: 2
- 1 Eggplant (sliced)
- 1 cup Wheat pastry flour
- 3 Flax seed eggs
- 1 ½ cups Almond milk
- 1 cup Bread crumbs
- Salt (optional)
- 2 tsp Garlic powder
- 1 tsp Cayenne powder
- 2 tsp Onion powder
- 1 tsp Thyme
Directions
Preheat oven 350 degrees. Coat a baking
sheet with olive oil
Prepare 3 separate bowls in one add milk and flax eggs. In the next bowl add flour, 1 tsp garlic powder, 1 tsp onion powder, cayenne pepper and
salt. In the last bowl add bread crumbs, 1 tsp garlic powder, 1 tsp
onion powder and thyme.
Place sliced eggplant in milk. Coat
each eggplant with flour, milk then bread crumbs (must be in this
order). Place on baking sheet and bake for 15 to 20 minutes flipping
half way. Serve as a sandwich or by itself.
Eggplant is known for reducing cancer,
weight loss and skin tone. It also helps with the heart, brain and digestive system.
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Labels:
African American,
African healthy diet,
baked eggplant,
baked vegetables,
black healthy eating,
brain health,
digestive health,
eggplant,
healthy diet,
heart health,
sandwich,
skin,
vegan,
vegetarian
Friday, May 10, 2013
Avocado Chocolate Frosting
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Frosting goes great with wheat bread and peanut butter!
Ingredients
- 2 ripe Avocados
- 1/2 cup dairy-free Chocolate chips
- 1/4 cup unsweetened Cocoa powder
- 1/4 cup Honey
- 1 tsp Vanilla
- 1/4 cup Almond milk(or soy milk)
Directions
Melt chocolate in microwave set aside
to cool. In a blender mix avocados, melted chocolate chips, cocoa
powder, honey, vanilla and almond milk.
I only had one avocado when I made the
recipe, so it was more like pudding and not too sweet - which tasted
great to me. Taste and adjust this recipe to how you would like it.
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Wednesday, May 8, 2013
Baked Mushroom Brown Rice w/ Cabbage
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Ingredients
- 1 ½ cup Brown rice
- I cup Mushrooms
- 2 cups Vegetable broth
- 3 Tbs Olive oil
- 1 tsp Thyme
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 2 tsp Curry powder
- 2 tsp Cayenne pepper
- 1 tsp dry Parsley (optional)
- Sea salt (optional)
- 1 medium Cabbage (cut center piece out and slice)
- 1 medium Onion (sliced)
- 1 medium Green pepper(sliced)
- 1 cup Baby carrots
- 1 Garlic clove(chopped)
- ½ cup Corn
Directions
Baked Brown rice
Preheat oven to 375 degrees
In a pot heat 1 tablespoon of olive oil. Add rice. Add garlic, onion, curry powder, 1 tsp cayenne pepper and
salt. Cook for 5 minutes or until rice turns slightly brown.
Transfer rice to an 8-inch pan. Add vegetable stock, mushrooms and
parsley. Cover with aluminum foil. Bake for 30 minutes.
Cabbage
Heat 2 tablespoons of
olive oil in a pan. Add onions, green pepper, carrots, garlic, corn,
cabbage, 1 tsp curry powder, thyme, 1 tsp cayenne pepper and salt.
While cooking cabbage, add water (a tablespoon at time) if needed to
control the temperature. Cook until tender. Make sure you stir
frequently and cook at medium heat to prevent cabbage from burning. (Burnt cabbage isn't very tasty!)
Some Health Benefits
Some Health Benefits
Mushrooms are known to boost the immune system and support heart health. Mushrooms are also help in repairing damaged cells - making them useful against inflammation and some cancers.
Parsley also supports the immune system and helps the organs fight cancers and inflammation. It also useful in ensuring bone, joint, blood, heart, nervous system and digestive system health.
Parsley also supports the immune system and helps the organs fight cancers and inflammation. It also useful in ensuring bone, joint, blood, heart, nervous system and digestive system health.
Tuesday, May 7, 2013
Zucchini Bake
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Ingredients
Preheat oven 350 degrees
Drain water from zucchini and place it in a large bowl with red potato, carrot, onion, corn, garlic powder, cayenne pepper, salt, basil, wheat flour, and egg replacer. Heat vegan butter in pan and evenly spread zucchini mixture. Cook for 3 minutes(do not stir. Transfer to oven and bake for 30 minutes. Then turn on boiler and bake for 5 minutes. Keep a close eye on dish to make sure you do not over-bake. When done, flip mixture onto a plate and serve with wheat bread of your choice.
Some Health Benefits
Zucchini supports cell, eye, skin, blood, heart, lungs, liver, prostate and urinary tract health. It also helps release energy from the foods we eat and in healing wounds. Zucchini also helps boost the immune system.
Great dish to share with family or friends as an appetizer!
- 2 medium Zucchinis (grated)
- 1 medium Red potato (grated)
- 1 medium Carrot (grated)
- 1 medium Onion (grated)
- 1/3 cup Corn
- 1 tsp Garlic powder
- 1 tsp Cayenne pepper
- 1 tsp dry Basil
- Sea salt (optional)
- 3/4 cup Wheat flour
- 2 Egg replacers
- 1Tbs vegan Butter
Preheat oven 350 degrees
Drain water from zucchini and place it in a large bowl with red potato, carrot, onion, corn, garlic powder, cayenne pepper, salt, basil, wheat flour, and egg replacer. Heat vegan butter in pan and evenly spread zucchini mixture. Cook for 3 minutes(do not stir. Transfer to oven and bake for 30 minutes. Then turn on boiler and bake for 5 minutes. Keep a close eye on dish to make sure you do not over-bake. When done, flip mixture onto a plate and serve with wheat bread of your choice.
Some Health Benefits
Zucchini supports cell, eye, skin, blood, heart, lungs, liver, prostate and urinary tract health. It also helps release energy from the foods we eat and in healing wounds. Zucchini also helps boost the immune system.
PLEASE EXPLORE OTHER SOURCES TO ENRICH UNDERSTANDINGS OF NUTRIENTS
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