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One cannot think well, sleep well or love well until one has dined well.

Compilation of a variety of healthy and delicious recipes

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Shiitake Mushroom Barley Soup

2/28/2014

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Picture

Created by Rose Bryant

2 Tbsp coconut oil

1 onion (chopped)

4 garlic cloves (chopped)

4 large carrots (peeled & chopped)

4 celery stalks

1/4-1/2 lb shiitake mushrooms

1 cup barley

1 quart vegetable broth

1 quart mushroom broth

In pot, melt coconut oil and add onion, garlic, carrots, celery and mushrooms. Cover and cook on medium heat until veggies are tender. Then, add broth & barley. Bring to a boil, then cover & simmer for 20 minutes. Serve hot and enjoy! Can serve with a side of rutabaga mash (in healthful recipes).

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Raw Superfood Chocolates

2/28/2014

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Picture

Created by Rose Bryant

1 1/2 C organic coconut oil

6 Tbsp organic raw local honey

3/4 C organic cacao powder

Yield: 26 chocolates

Filling (optional): slivered or chopped almonds, organic dried fruit, cacao nibs, orange or coconut shavings etc. as you desire. Be creative!

In large bowl, whisk together melted coconut oil, honey and cacao powder. Pour into mini muffin tin. I use a silicone 26 mini muffin tin (easier to get the chocolates out when set). Sprinkle additional fillings into each muffin cup once chocolate has been poured in. Place chocolates in muffin tin on tray (to stabalize/avoid spillage) into refrigerator for 4-5 hours or overnight. Pop out and enjoy! Very rich and nothing but nutrient dense superfoods! Be well. Namaste.

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Ginger Coconut Vegetable Medley with Jasmine Rice

2/23/2014

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Picture
Created by Rose Bryant

To warm the cold winter months

2-3 Tbsp coconut oil
1 large onion
1 lb brussel sprouts, halved
4 cloves chopped garlic
2-4 Tbsp ginger (to taste)
3-4 cups chopped rutabaga, peeled and diced
2 cups carrots, peeled and sliced
4 cups vegetable broth
1-2 cups chickpeas
2 cups coconut milk
zest and juice of one lime
2 cups uncooked jasmine rice


In pot boil 4 cups water with pinch of sea salt and 1 Tbsp coconut oil. Once boiling, add 2 cups dry jasmine rice. Reduce heat to low, cover and simmer for 15-20 minutes.

Saute onion, garlic and ginger in coconut oil until lightly browned. Add rutabaga, carrots, chickpeas, brussel sprouts and vegetable broth to pot. Simmer for 20-30 minutes. Add coconut milk, lime juice and zest in. Stir. Serve over Jasmine rice. Enjoy!
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Vegetable herding shepherd's pie with sweet potato

2/9/2014

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Picture
Created by Rose Bryant

Filling:
1 onion
6 medium carrots
1/2 a butterut squash
5 cloves garlic
2 turnips
1 cup chopped shiitake mushrooms
1 head of cauliflower
4 cups spinach & kale chopped
1 cup vegetable broth
1-2 cups diced tempeh
1 can chickpeas drained
1 can lentils
1/2 can lite coconut milk
1Tbsp sage, marjoram, garlic powder combined
2 Tbsp cocount oil


Topping:

4 large sweet potatoes
1/2 can lite coconut milk
1/2 tsp garlic powder

Sweet potato topping prep and cook directions:
Bring to boil large pot of water. Add sweet potatoes and boil for 20-25 mins or until potatoes are soft when a fork is stuck in to check. When soft, drain and scrape skin off outside and set in large mixing bowl. Mash sweet potatoes and add garlic powder and coconut milk to mix until you get a creamy texture. Set aside.

Filling prep and cook directions:
Chop and saute onions, shitake mushrooms, garlic in large skillet with 1-2 Tbsp coconut oil until browned.
Add chopped carrots, turnips, butternut squash, cauliflower, spinach, kale, vegetable broth and coconut milk to skillet. Sprinkle with sage, marjoram and garlic powder. Simmer 30 minutes covered on low or until vegetables are tender.

In a small sauce pan warm lentils, chickpeas and diced tempeh together. Sprinkle with sage and marjoram. Add to vegetable skillet.

When Vegetables & lentil mixture are cooked to tender, pour into oven safe baking dish. Pyrex dishes work well. Layer the top with the sweet potato mixture. Bake at 375F for 30 minutes. Enjoy!


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Power Oats

2/7/2014

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Picture
Created by Rose Bryant


Raw Organic Oats, Organic Granola, Sliced Almonds, Chia seeds, Hemp Hearts, Organic Frozen Berries, Cinnamon, Raw Honey (optional), Raw Pumpkin Seeds, Hemp Milk (or any non-dairy milk alternative you desire)

Add all ingredients together and refrigerate overnight. Enjoy!

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Goat Cheese Tortellini with Oven Roasted Brussels Sprouts

2/7/2014

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Picture
Created by Rose Bryant


Goat Cheese Tortellini topped with tomato basil spinach sauce accompanied by oven roasted brussels sprouts drizzled with avocado oil, himalayan sea salt and cracked pepper

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Avocado Love Smoothie

2/7/2014

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Picture
Created by Rose Bryant

Coconut water
Avocado
Kiwi
Banana
Frozen Organic Berries
Spinach
Spirulina
Maca-Cacao-Hemp powder
Superfood Greens powder
Organic Raw Protein powder
Walnut & Flax

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Quinoa and Sesame Ginger Tempeh

2/7/2014

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Picture
Created by Rose Bryant

Quinoa boiled in vegetable broth, spinach & garlic sauteed, tempeh marinated in ginger sesame sauce then grilled, avocado and cracked pepper. 

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Superfood Granola

2/7/2014

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Picture
Created by Rose Bryant


Gluten free granola, slivered almonds, pumpkin seeds, dried cherries, goji berries, chia seeds, hemp hearts, walnuts, banana & almond milk 

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