Purely Elizabeth: March 2010

Food Revolution: Quick Lunch Ideas

Did you catch Jamie Oliver's Food Revolution preview last night? What did you think? Where you moved to upgrade your own daily lunch or that of your kids? How can your food choices be healthier? Where can you add in more nutrition so that you have more energy during the day, stay focused and maybe even lose a few pounds?!

Here are 7 easy lunch ideas:

1.The classic peanut butter and jelly sandwich gets a much needed upgrade. Try almond butter and berries on millet bread. Make your own spread by combining blueberries, ground flaxseed, lemon and agave nectar.

2.Make a big mixed greens salad, loaded with a rainbow of vegetables and some protein (beans, legumes, organic chicken, etc) that you can serve for several days.

3.Use leftover veggie stir-fry from dinner and put it in a sprouted grain or brown rice wrap to make your own rendition of a burrito.

4.Stock your freezer with go-to options, like Amy's Bistro Veggie Burger. It is both gluten free and vegan. Serve in a wrap with lettuce, tomato, avocado and organic ketchup.

5.Make a veggie sandwich on sprouted grain or millet bread with leftover salad ingredients such as arugula, tomato, red pepper and Bobbi's black bean hummus (by far the best hummus brand ever!).

6.Give the standard turkey sandwich a twist, by adding sliced avocado and cranberry chutney. Be sure to purchase organic turkey, free of nitrates (which are thought to be cancer causing), like Applegate Farms.

7.Instead of a mayonnaise based chicken salad, try this gluten-free vegetarian option: Chickpea Salad with Celery, Walnut, Vegenaise and Cranberries on Millet Bread.

Don't forget to sign Jamie Oliver's Food Revolution petition here to get healthier food options in schools.

Gluten Free Vegan Vegetable Lasagna

Here's a look at one of the many delicious recipes in our upcoming earthday e-cookbook- all vegan, all gluten-free.

[Gluten Free Vegan Vegetable Lasagna]

Ingredients:
1 1/2 tbsp olive oil
2 cloves garlic, minced
2 bunches kale, large stems removed and leaves chopped
¼ cup vegetable stock (optional)
2 cup diced mushrooms
1 zucchini, sliced
1 cup cashews
½ cup nutritional yeast
1 24oz jar tomato sauce (here I use Rao’s Arrabbiata Sauce- the best sauce in the world, plus no added sugar)
Brown rice lasagna noodles (pre-cooked, such as tinkyada)
1 cup vegan cheese for topping (daiya is one of my favorites)

Directions:
1. Set the oven to 350 degrees. Have on hand a 8-by-8-inch baking dish.
2. In a small sauté pan, heat 1 tbsp olive oil over medium heat. Add garlic and sauté until fragrant. Add kale and optional 1/4 cup vegetable stock. Continue to sauté until slightly wilted. Set aside kale mixture in a bowl.
3. In the same sauté pan, add ½ tbsp oil, chopped mushrooms and zucchini. Sauté 3-5 minutes until fragrant. Set aside.
4. In a high speed processor (vita-mix would be ideal) combine cashews, nutritional yeast and water (just enough to cover the cashews. Blend on high until you get a creamy consistency. Add salt to taste.
5. In the baking dish, spread about 1 cup of tomato sauce to cover the bottom. Add a layer of noodles, overlapping them slightly to make a solid single layer. Spread cashew cheese evenly over noodles. Layer mushroom/zucchini mixture on top of cheese. Add another layer of noodles, followed by sauce and kale mixture.
6. Repeat with one more layer of noodles, sauce, and then sprinkle generously with vegan cheese.
7. Bake the lasagna for 35-40 minutes or until bubbly. Let it sit for 5 minutes or so to firm up before slicing.

Sneak Peek Preview....

I'm excited to share a sneak peek preview of my earth day e-cookbook. Filled with delicious gluten-free, vegan and refined sugar free recipes that are good for the health of your body and the planet.