high nutrient vegan

Chickpea Quinoa Salad with Kale

1 cup quinoaSummer Chic Pea Salad with Kale
2 cups chopped kale
1 avocado, divided
Juice from 2 lemons and 1 lime
1 red bell pepper, chopped
1 cucumber, cut in 1/4 inch cubes
2 cups grape tomatoes cut in half
1 cup fresh corn
2 cups cooked chickpeas
1/2 cup finely chopped red onion
1/2 cup finely chopped parsley
1 clove garlic, minced
1 avocado, cubed
Sea salt

Bring 2 cups water to boil. Add quinoa, reduce heat to low and cook until tender, about 15 minutes. Let cool before adding to salad. To speed up the cooling process, spread out on a small baking pan and place in freezer for 5 minutes.

Place chopped kale in a large salad bowl. Massage kale with 1/4 of the avocado and lemon juice until tender. Add remaining ingredients and toss. Salt to taste.

 

Banana Bread Muffin Bites

Recipe from Whole Food American FavoritesBanana Bread Muffin Bites

 

25 small pitted dates

1 cup rolled oats*

1 cup raw pecans or walnuts

1 very ripe banana

1 t vanilla

1/4 t nutmeg

1 t cinnamon

1 T apple cider vinegar

1 t baking soda

 

Soak dates in 1/2 cup water for at least 4 hours. Add oats, nuts, banana, vanilla, spices, and dates, including soak water, to food processor. Grind to a chunky dough. In a small bowl, mix together vinegar and baking soda. Add to dough and process a few more seconds to mix. Scoop out dough, place on a cookie sheet lined with parchment paper, and bake at 350 for 15 minutes.

*If the dough is too moist, add more oats to reach desired consistency. 

Hummus Wrap

This is such a quick and easy lunch or dinner anytime!Humus Wrap

Whole-Food Hummus 

2 ½ cups garbanzo beans (drained and rinsed if canned)
1/4 cup brown sesame seeds         ground in a coffee grinder
3 tablespoons lemon juice
2 cloves chopped garlic
1 teaspoon ground cumin
1/4 teaspoon paprika
1/2 teaspoon salt or to taste

Process all ingredients in a food processor or strong blender until smooth. Add water or vegetable broth as needed for smoother consistency.

Home-cooked beans make this taste so much better! To cook beans from scratch, soak dry beans in water to cover for 8 to 24 hours. Drain well, rinse, and transfer to a crock pot. Cover with water about 1 inch above top of beans. Cook on low for 7 or 8 hours or until soft.

To make a wrap

Spread hummus on a whole wheat tortilla. (My personal favorite is a Food For Life sprouted wheat tortilla.) Top with avocado, mustard, dairy-free dressing, and veggies, such as lettuce, spinach, sprouts, red or green cabbage, shredded carrot, onion, tomato, etc.

Seed Cheeze

1 cup raw sunflower seeds
1 cup water
1 red bell pepper, seeded and quartered*
6 tablespoons lemon juice
3 – 4 tablespoon nutritional yeast
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon sea salt

Blend all ingredients until smooth. If needed, soak seeds in water to soften for 4 hours before blending.

*For a spicier cheeze sauce, add 1 or 2 red jalapenos, with or without the seeds, in place of the bell pepper.

Broccoli Bean Tostadas

You’ve never had tostadas like this before!

12 corn tortillasBroccoli Tostadas
1 onion, finely chopped
1 cup chopped mushrooms, cremini or white button
2 cloves garlic, minced
2 cups finely chopped broccoli
1 tablespoon chili powder
2 teaspoon cumin powder
2 teaspoon oregano
1/2 cup diced green chilies, canned or bottled
2 tablespoons tomato paste
2 cups cooked pinto beans
Sea salt
Seed Cheeze Sauce 

Bake corn tortillas on cookie sheet at 275 F until crisp, about 20 minutes. Water saute onion, mushrooms, and garlic over medium-high heat until soft. Add chopped broccoli and about 1/2 cup water, and cook until tender. Stir in seasonings, chilies, tomato paste, and beans. Cook 5 to 10 minutes. Salt to taste. Spread evenly on a baked corn tortilla. Top with Seed Cheeze Sauce, shredded green cabbage or shredded lettuce, chopped tomatoes, and guacamole.

Mediterranean Zucchini Salad

This is an easy and delicious salad that is great for hot summer days. For a Mexican flare, use black beans instead of kidney, avocado instead of olives, use Mexican seasonings and use rice vinegar instead of balsamic vinegar.

 

 1/2 cup quinoa or millet, uncooked185854_4391207383406_707019508_n

3 zucchini, chopped (approx. 4 cups)

1/2 cup finely chopped red onion

2 cups raw corn, fresh off the cob

2 cans kidney beans or garbanzo beans, drained (or 1 can of each)

2 cloves garlic, minced

1 red bell pepper, chopped

2 medium tomatoes, chopped

1 can black olives, finely chopped

1 cup fresh basil, chopped

1/4 cup balsamic vinegar

Sea salt and pepper

 

Boil 1 cup water in small saucepan. Add quinoa and cook 15 – 20 minutes until tender. Let cool. Place remaining ingredients in a large salad bowl. Mix in cooled grain and salt and pepper to taste.

 

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Cookbooks by April

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Whole Food Goodness

“Thank you April for your cookbook. We have been using your recipes for about 10 weeks now and I’ve lost 25 pounds. We’ve not been perfect but darn near. Best of all, I’m feeling healthier and I don’t feel deprived.” Rob - Pocatello, Idaho
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Whole Food American Favorites

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“I’ve been using the recipes in your cookbooks. I love the Spicy pumpkin soup and your mustard potatoes…. yum! I cook up a batch of the potatoes and freeze them to use for meals for my brother. Usually potatoes get mushy in the freezer but these seem to be OK. I tried the Peppermint Patty’s and really liked them too! Thanks!”  K. Page, St. George, Utah
"Your recipes are making it much easier for us to keep on the diet." Yvonne, St. George
“I just love your cookbooks! I’ve been gradually working towards a plant based diet since about 2012 and have used a few really good cookbooks – the happy herbivore books, the China Study Books, Engine 2 etc — which all gave me a great foundation for this approach. Your cookbooks have offered new ways of seeing some of the recipes . I’ve made a few of the deserts, some of the loafs, and breakfasts. Great use of herbs and spices, and I like the fact that the ingredients are very simple to use. ” Thanks again, Sue

Whole Food Goodness and Whole Food American Favorites contain a collection of my favorite high nutrient whole food plant based recipes. My recipes are unique in that they contain no extracted oils, minimal processed sugars, and limited processed grains. I use an abundance of leafy green vegetables, which are the healthiest foods on the planet and have the greatest power to cleanse, detoxify, and repair damaged cells and bring you greater health for life.

Along with the recipes, you will find quotes from some of my favorite nutrition experts and documented research studies that will tell you why it's important to eat a plant based diet. Knowledge is power and it is my hope and prayer that these books will help you gain the strength and determination to make the changes necessary that will bring you excellent health throughout your entire life!

You can purchase a copy of Whole Food Goodness at these locations:

Downtown Yoga
50 E Tabernacle
St. George, Utah 84770
http://downtownyogasg.com/

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111 W. 535 S, Cedar City, Utah

Harvest Moon Health Foods
1241 North Main, Layton, UT 84041
(801)-719-6028