Category: Sides - Juice House

TERIYAKI VEGGIE CRUNCH ROLL

12/19/2017

1 cup organic short-grain brown rice
1½ tbsp rice vinegar
1 tbsp evaporated cane sugar
¼ tsp sea salt
1 small Japanese yam
½ ripe avocado
1 carrot
½ cucumber
3-4 sheets toasted sushi nori
¾ cup crispy brown rice cereal

SUN-DRIED TOMATO & BUTTER BEAN HUMMUS

12/19/2017

Two 15-ounce cans butter beans (or lima beans), drained and rinsed
One 10-ounce jar sun-dried tomatoes, drained (6 ounces weigh)
2 tablespoons tahini
Juice of 2 lemons 2 teaspoons 5.ground cumin 2 tablespoons
Olive oil 1/ 2 tablespoon
Apple cider vinegar
Salt and pepper

ROASTED CARROT FRIES

12/19/2017

Carrots
Fresh rosemary
Fresh sage

CURRIED MILLET CAKES

11/24/2017

3 cups low-sodium vegetable stock
1 cup millet
1 large yellow onion
4 cloves garlic
1 tbsp curry powder
½ tsp crushed red pepper
2 tbsp mellow white miso
2 tbsp tomato puree
¼ cup nutritional yeast
salt
1 batch Red Pepper Coriander Sauce

ISRAELI COUSCOUS AND KALE SALAD

11/24/2017

½ bunch kale, thick stems removed, leaves chopped fine (about 2 cups)
3 tablespoons fresh lime juice (from 1 ½ limes)
1 cup vegetable stock or no-oil, low-sodium store-bought vegetable stock
½ small onion, finely chopped (about ½ cup)
2 small garlic cloves, minced (about 1 teaspoon)
½ teaspoon curry powder
¼ teaspoon ground cumin
¼ teaspoon sweet or mild paprika
1 cup whole wheat Israeli couscous
½ medium tomato, cored and cut into ¼-inch pieces (about ½ cup)
½ red or orange bell pepper, cored, seeded, and cut into ¼-inch pieces (about ½ cup)
¼ medium cucumber, cut into ¼-inch pieces (about ½ cup)
4 scallions, white and green parts thinly sliced (about 1 cup)
¼ cup finely chopped fresh parsley
3 tablespoons finely chopped fresh basil
2 tablespoons raisins or currants
2 tablespoons toasted pine nuts
sea salt and freshly ground black pepper

Link to recipe source

CILANTRO LIME HUMMUS

11/24/2017

1 can (15 oz.) chickpeas (or about 2 cups cooked)
1 bunch cilantro, leaves only
¼ cup freshly squeezed lime juice
2 cloves garlic, smashed and roughly chopped
¼ tsp salt
½ jalapeño, deseeded (optional)
1-2 tablespoons water if necessary
Raw, organic veggies for dipping (mini carrots, celery, red peppers, mushrooms, etc.)

VIETNAMESE RICE PAPER ROLLS

11/21/2017

Round rice paper sheets (7-10)
1 small package Cooked brown rice noodles (or you may use vermicelli noodles)
1-2 heads Romaine lettuce leaves – sliced into long thin strips
1-2 large Carrots cut into thin strips
1-2 large Cucumber cut into thin strips
1-2 Red peppers cut into strips
1-2 Avocados cut into thin strips
¼ cup Mint leaves finely chopped
¼ Cilantro chopped finely
1-can sliced black olives

COLORFUL BEAN SALAD

11/11/2016

1 cup chopped of: green onion, green pepper, red pepper, celery
1 can of: white corn, yellow corn, black eyed peas, pinto beans, black beans
Boil for 2 minutes, cool and pour over veggies: 3/4 cup of vinegar and 1/4 cup (or less) unrefined cane sugar
Extras: lime juice, chili peppers

Mix together and enjoy!