Preheat oven to 325ºF. Line a baking sheet with parchment paper. Transfer the vegetables to a large bowl. Stir in the walnuts, egg, curry powder, cumin, and a dash of sea salt.
Posts by Marcy Kirshenbaum
Chocolate Chia Pudding
Put chia seeds, almond milk, cocoa, sweetener in a 1 qt glass jar with a lid. Tighten the lid and shake well to thoroughly combine. Or, stir together in a bowl.
Chocolate Almond Cookies
Pre-heat oven to 350ºF. Place the almond meal, butter/oil, baking soda, vanilla, eggs and dates into a food processor and mix until well combined.
Chocolate Almond Butter Bars
In a bowl, mix well almond butter, ghee/coconut oil, ground almonds and coconut sugar. Spread evenly into a 9” square pan.
Chinese Chicken Salad
Whisk together soy sauce, sesame oil, vinegar, honey, hoisin and mustard in a medium bowl; whisk in olive oil. Set aside.
Chili-Lime Chicken Kebabs
Whisk oil, vinegar, lime juice and spices together in a bowl. Add chicken and stir to coat. Cover and refrigerate for at least one hour.
Chicken Cacciatore Slow Cooker
Add chicken and rice to a slow cooker, and then top with remaining ingredients. Cover and cook on Low 7 to 9 hours or on High 4 to 5 hours.
Cauliflower Taco Salad
For the taco filling: Rinse the lentils and drain well. Combine the lentils and 3 cups water in a small saucepan.
Breakfast Hash
Heat a cast iron or stainless skillet over medium heat. Add the ground meat and cook thoroughly. Meanwhile, heat a second skillet over medium heat with coconut oil.
Berry Chia Seed Pudding
In a blender, blend the strawberries, almond milk, buckwheat groats, and cinnamon together. Pour over the chia seeds and stir. Let sit for about 2 minutes and stir again.