Margarita Restrepo and Michele Lastella Archives - Forks Over Knives

Manna Quinoa Breakfast Bowl

Margarita Restrepo and Michele Lastella — Mon, 16 Jul 2018 17:13:27 +0000

Brighten up your morning routine with a vibrant smoothie breakfast bowl that takes just minutes to assemble. Kiwifruit is blended with wheatgrass and kale for bright green color and tangy-sweet flavor, then the mixture is topped with quinoa, fresh fruit, and seeds. And you don’t even need a cutting board to prep the kiwifruit! Simply halve it through the middle, then scoop out each side with a spoon. Feel free to improvise with the toppings suggested here. Quinoa can be replaced with any other whole grain, and different fruits can be switched in according to what’s in season. Just be sure to always use a banana, which gives the smoothie base its creamy texture.

Recipe from Master Plants Cookbook

Yield: Makes 2 bowls

1 cup unsweetened plant milk, such as almond, soy, coconut, or rice
2 large kale or Swiss chard leaves, thick stems removed
1 banana, broken into pieces
1 kiwifruit, halved and scooped into chunks
½ cup chopped wheatgrass
1½ cups cooked quinoa
⅓ cup sliced apple
¼ cup pomegranate seeds or berries
2 tablespoons pumpkin or chia seeds or sunflower kernels

Instructions

Combine the plant milk, kale, banana, kiwifruit, and wheatgrass in a blender and purée for 20 seconds. Divide between cereal bowls.
Top with quinoa, apple, pomegranate seeds, and pumpkin seeds.

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Jordanian Roasted Chickpeas

Margarita Restrepo and Michele Lastella — Wed, 22 Mar 2017 19:00:38 +0000

A prominent part of the Jordanian diet, the chickpea (or garbanzo bean) is one of the major food legume crops in Jordan. Though they appear in a variety of entrées and side dishes such as stews or hummus, in this recipe, chickpeas are seasoned and roasted to eat as a fun snack.

From the Master Plants Cookbook.

Yield: Makes 3 servings

1½ cups cooked chickpeas (or a 15-ounce can, rinsed and drained)
½ tablespoon organic garlic powder
½ tablespoon organic onion powder
1 dash freshly ground black pepper
1 dash ground turmeric
Pinch of paprika

Instructions

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
Combine all ingredients except for the chickpeas in a small bowl. Mix well.
Place the chickpeas in a single layer on the prepared baking sheet.
Sprinkle some of the spice mixture over the chickpeas, reserving some to sprinkle over when turning the chickpeas. Bake for 25 minutes, or until the chickpeas are lightly browned.
Shake the baking sheet gently to turn the chickpeas over. Sprinkle with the remaining spice mixture and continue baking for 15 minutes more. Serve.

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Potato and Onion Bake with Rosemary and Tomatoes

Margarita Restrepo and Michele Lastella — Tue, 06 Oct 2015 13:54:02 +0000

This simple dish of roasted potatoes and tomatoes has amazing flavor and is easy to throw together.

From Naked Food Magazine

Find this recipe and more in the Forks Over Knives Recipe App.

Yield: Makes 1 Dish

16 Yukon gold (or any round yellow) potatoes, washed
1 red onion, peeled and chopped
8 vine tomatoes
Fresh rosemary, chopped
Fresh bay leaves, chopped
1 Tbsp. tamari
1 cup water

Instructions

Preheat oven to 425 degrees. With a sharp knife, puncture potatoes in several spots to accelerate the cooking process. Arrange them in a large silicone, ceramic, or glass baking dish so they do not overlap. Add onions, tomatoes, and herbs.
Mix tamari in one cup of water and pour over the potatoes. Bake for 30 minutes, checking occasionally. If the potatoes begin drying out, add 1-2 cups of water-tamari mix. Serve and garnish with fresh rosemary.

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Raw Choco Bites With Oats and Carrots

Margarita Restrepo and Michele Lastella — Fri, 11 Sep 2015 15:43:44 +0000

These raw choco bites might look and taste decadent, but they’re mainly made of banana, carrot, and oats. You can make them for dessert or use them as a raw power snack, as they’re sweetened with energizing figs, dates, and raw cacao.

From Naked Food magazine

Yield: Makes 10 Bites

1 carrot
1 banana
½ cup gluten-free rolled oats
3 dried figs
3 dates
2 tsp. raw cacao
Shredded coconut (optional)

Instructions

Chop carrot in large pieces. In a food processor, blend carrots, figs, and dates for 10-15 seconds or until minced. Set aside.
In a large bowl, add banana and oats and mash with a fork or bare hands. Add carrot mix and raw cacao. Blend together until mixture is uniform. Shape into 1-inch round bites and set aside.
Pour some shredded coconut (if using) on a small bowl, and roll each bite until coconut covers the surface. Store in an airtight container in the refrigerator for up to 3 days.

https://www.youtube.com/watch?v=UlF0sI2lew4

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Herb-Crusted Asparagus Spears

Margarita Restrepo and Michele Lastella — Mon, 20 Jul 2015 23:36:42 +0000

These garlic and ‘Parmesan’-crusted asparagus spears make a tasty side dish, snack, or party appetizer. Easy and elegant!

From Naked Food Magazine.

Yield: Makes 4 Servings

1 bunch of asparagus (about 12 spears)
2 tablespoons hemp seeds
1/4 cup nutritional yeast
1 teaspoon garlic powder or 3 garlic cloves, minced
1/8 teaspoon ground pepper
Pinch of paprika
1/4 cup whole wheat breadcrumbs
Juice of ½ lemon

Instructions

Preheat the oven to 350°F.
Wash the asparagus. To remove the white bottom end, hold each asparagus spear with both hands and bend it near the white end. The white end will snap off.
Transfer hemp seeds to a small bowl and mix in the nutritional yeast, garlic, pepper, paprika, and breadcrumbs. Stir and set aside.
Arrange the asparagus spears side by side in a baking dish and sprinkle with the hemp mixture.
Bake for 20-25 minutes or until asparagus are crispy.
Serve and sprinkle with some lemon juice.

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