October Unprocessed - Day 20 - Snobby Joe's

For breakfast I juiced, carrots, 1/2 a beet, ginger, and celery and our son had a mulberry, papaya, mango chia cereal with almond milk and grapes.
For lunch our son had a large salad and leftover Butternut Squash Soup with paleo bread. I went out to Chipotle's for a birthday lunch with friends.
For snack our son had apples and dates. I had a berry smoothie.
For dinner we made Coleslaw with Triple Hot Dressing and Snobby Joe served on steamed in the instant pot potatoes, for me, a gluten free bun and potato for our son and flat bread for my husband. For the Coleslaw we replaced the oil with vegetable broth.

The potatoes we scrubbed and placed on the rack in the instant pot liner. We added 1 cup of water. Sealed the lid, set the Manual button to 3 minutes and allow a natural release.

We made the Snobby Joes in the Instant Pot.
Sautéed the vegetables in juiced from canned tomatoes.
Added the tomato paste, lentils and 3 cups vegetable broth. Set manual setting to 10 minutes, seal lid and start. Use the natural release. Prior to serving add the maple syrup and mustard powder.

October Unprocessed - Day 19 - Apple Butternut Squash Soup

Today is my weekly 24 hour water/herbal tea fast.
Our son will have his normal breakfast, lunch was a salad with leftover Atakit Wat
His snack was apples and dates.
For dinner my husband and I went out for our weekly date. We went to Aladdin's Eatery for dinner.

For dinner our son had Apple Butternut Squash Soup
Ingredients:
1 pound butternut squash, ours was leftover from the instant pot steaming.
2 cup vegetable broth, plus ~1/4 for sautéing vegetables
1 clove garlic, minced
1/2 tsp, ginger, minced
1/2 cup onions, diced
1 tsp cumin
1/2 tsp coriander, ground
dash of cayenne pepper, optional
salt and pepper to taste
2 apples cored and chopped, a third apple, cored and diced for garnish is wanted
Broth sauté onion, ginger, and garlic until soft. Add spices, squash and apples
When apples are soft, place everything in a high speed blender. Blend until pureed.
Return to pot to reheat if necessary.
Serve with diced apple garnish.

October Unprocessed - Day 18 - Atakit Wat

For breakfast I juiced, carrots, cucumber, ginger, and celery and our son had a mulberry, papaya, mango chia cereal with almond milk and plantain and pineapples.
For lunch our son had a large salad and leftover chili with paleo bread. I went to visit my 99 year old grandmother and took her to Panera's for lunch. I had a garden salad.
For snack our son had apples and dates.
For dinner we had Atakit Wat. We used vegetable broth in place of oil and added chickpeas at the end to make it a complete meal.

We made this in the instant pot.

Directions:
Place the diced potatoes in the instant pot liner with 1 cup of water. Set the manual setting to 3 minutes. Allow a natural release for 10 minutes. Drain the potatoes and set aside.
Sauté the onions, garlic, and ginger in vegetable broth until soft using vegetable broth
Add the remaining ingredients including the potatoes and drained chickpeas, plus a cup of vegetable broth. Set the Manual setting to 2 minutes. Allow a natural release.

October Unprocessed - Day 17 - Chili

For breakfast I had a berry smoothie (cherries, blueberries, hemp hearts, almond milk, flax) and our son had a mulberry, papaya, mango chia cereal with almond milk and grapes.
For lunch we had a large salad and leftover butternut squash parmesan.
For snack we had pears and dates
For dinner we made chili with Paleo bread

Ingredients:
1/2 cup dried Adzuki Beans, soaked overnight
1/2 cup dried Black Beans, soaked overnight
1/2 cup dried chickpeas, soaked overnight
Drain and rinse the beans. Cover the beans with water at least 1 inch above the bean level. Set the Instant pot on manual for 5 minutes. Allow a natural release. Drain the beans and place in a bowl.

2 cups starchy vegetable (sweet or white potato, corn, carrots or butternut squash), diced
1 large onion, diced
2 bell peppers, seeded and diced
1 jalapeno, seeded and diced
1 poblano pepper, seeded and diced
3-4 garlic cloves, minced
1 quart canned tomatoes
Sauté the vegetables with the juice from the canned tomatoes in the instant pot
Add the beans and stir in the following
1-2 tsp chili powder
1 TBS molasses
1 TBS paprika
1 TBS cumin
1 tsp coriander powder
1 tsp oregano
1 TBS cacao nibs or one square of unsweetened chocolate
salt and pepper to taste
1/4 cup Worcestershire sauce or liquid aminos (coconut or soy)
1/2 cup red wine (optional)
if needed add vegetable broth to cover the vegetables and beans
Slow cook for 4+ hours, what works best for your schedule or use the manual setting for 10 minutes with a natural release.

top with cilantro, avocado, green onions, and cheddar cheese (aquafaba for us)

October Unprocessed - Day 16 - Butternut Squash Parmesan

For breakfast I had a berry smoothie (cherries, pea shoots, almond milk, flax) and our son had a mulberry, papaya, mango chia cereal with almond milk and grapes.

For lunch we went to Chipotle with our son's bowling team and are having a salad with black beans, fajita veggies, salsa and guacamole.
For snack we had pears and dates
For dinner we made Butternut Squash Parmesan

Ingredients,
12 1/2-inch slices of the long neck of the butternut squash, peeled
favorite spaghetti sauce, we canned ours from the garden
ricotta cheese, we used a zucchini nut based

Herb Ricotta cheese
1 cup raw cashews, soaked overnight, rinsed and drained
3/4 cup macadamia nuts, soaked overnight, rinsed and drained
1/4 cup pinenuts
1 peeled summer squash (zucchini or yellow)
1/2 tsp salt
2 TBS lemon juice
1 tsp dried basil
1 tsp dried parsley
1/2 tsp oregano
1 clove garlic
2 TBS nutritional yeast
1 probiotic capsule
1 cup filtered water
Directions: combine everything in a high speed blender and process until smooth. Place in a glass container leaving on the counter overnight. Refrigerate until ready to use.

parmesan cheese, we used pinenut based
mozzarella cheese, we used aquafaba based

Directions:
1. Spaghetti sauce on the bottom of the pan
2. layer 6 butternut squash disc
3. top with 2 TBS ricotta cheese
4. top with butternut squash disc
5. top with 1 TBS mozzarella
6. Bake for 40 minutes at 350
7. Prior to serving sprinkle with parmesan cheese
8. Serve over pasta or zoodles of choice with a large leafy green salad

October Unprocessed - Day 15 - Creamy Sage Butternut Squash Rice Bowl

Our breakfast were the normal, smoothie and fruit granola.
For lunch we had leftovers and a salad.
For dinner we had the October recipe from Dr Greger's Daily Dozen 2017 Calendar. My vegan artichoke dip recipe was featured as the January recipe in this calendar.
We made this in the instant pot though.



Ingredients:
1 1/2 cups butternut squash
1 1/2 TBS chickpea miso
1/2 cup cashews, soaked, drained and rinsed
1 TBS lemon juice
3 large shallots, diced
2 cloves of garlic, minced
1 cup rice
a pinch of saffron
1 tsp ground sage
1/2 tsp ground black pepper
2 TBS dried parsley
1 can chickpeas, drained and rinsed
3 cups low sodium vegetable broth or water, plus some for sautéing
salt to taste if needed

Directions:
1. Place butternut squash  (cutting to make it fit in the liner) in the instant pot in a bowl on the rack with 1 1/2 cups of water at the bottom of the liner for 10 minutes. I followed these directions
2. Place 1 1/2 cups of the cooked squash in a high speed blender with the soaked cashews, lemon juice, miso, and 1 cup of water or vegetable broth. Blend until creamy.
3. Using the sauté setting, sauté the shallots and garlic in broth or water.
4. add the Jasmine rice, sage, saffron, parsley, butternut squash puree, and 1 1/2 cups of vegetable broth or water. Use the manual setting  for 8 minutes. Use the natural release.
4. Stir in the flax, chickpea, and pepper
5. serve

October Unprocessed - Day 14 - Stir Fry

It is already the end of week 2!!!
We had our usual breakfast, smoothie and fruit granola.
For lunch our son had a almond crust vegetable pizza (the crust recipe will be a recipe from my upcoming cookbook) with aquafaba mozzarella.

For dinner my husband makes his usual vegan stir fry with Pad Thai noodles. I don't know what seasonings he uses.