Recipe Category Archives: Garden Vegetable Levana Meal Replacement

Chilled Pea Soup with Mint Recipe

By on July 31, 2017 in

adapted from Levana Cooks using Garden Vegetable Levana Nourishments

Chilled Pea Soup is a delightful summer soup:

Bright green, vibrant and deeply flavored.

We are not paying enough attention to the possibilities of Fresh-Pea Soup, or to fresh peas for that matter. Often, fresh peas are demurely located on one side of our plate and generically called a side dish. In my chilled Pea Soup, the Fresh Peas are front and center, and responsible for the vibrant color and sweet and fresh flavor of this soup. Now, my Fresh Pea Soup vindicates the humble pea. I guarantee it!

Don’t get me wrong: I do love split pea soup: Take a look at my Moroccan Split Pea Soup! But my Chilled Pea Soup uses fresh peas, so you end up with a much less starchy soup. It’s ideal when you are looking, as I always am, for lower carb options. Also, it is totally natural and vegetarian.

I love to use frozen peas:

They are always there for you and every bit as delicious and nutritious as fresh peas.

Sometimes fresh loose (shelled) fresh peas are available and affordable, so go for them.

Although what I originally had in mind when I developed my fresh pea soup was a chilled soup, I can see no reason not to serve it hot as well. In this case, add the yogurt in each bowl as a garnish (do not cook it).

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Herb Cauliflower Salad

By on July 31, 2017 in

adapted from Levana Cooks using Garden Vegetable Levana Nourishments

herb cauliflower

Cauliflower salad makes regular appearances at our table!

There seems to be nothing you can’t do with it: Grind it with the right seasonings, and you get a Pizza crust; Throw in a handful frozen cauliflower with your other smoothie ingredients and it’s a leaner and no delicious smoothie; Throw it in a frittata; make a fantastic soup; make roasted cauliflower pasta. OK, there’s a lot more but you get the idea!

Is Cauliflower the new grain?

It seems perfectly suited to play the role of the grain in many dishes where we would rather not have too much starch.

Cauliflower is the “new” foodie darling:

Ideally nutritious, delicious and lean, and no carbs. Once considered boring but somewhat compulsory food, now it finds its way in no end of exciting dishes!

My herb cauliflower salad here is inspired from its cousin: Tabouleh.

But instead of starring wheat or quinoa, it stars the humble cauliflower.

You will be amazed at how many delicious ways to serve it you will enjoy: Scroll down for variations!

Give your Food Processor all your chopping and mincing!

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Cauliflower Leek Soup Recipe

By on July 19, 2017 in

Cauliflower gets another permutation in this nutrient dense soup!

It seems to be popping up everywhere today. What was once a humble vegetable avoided on vegetable platters is now showing up on every trendy menu! When combined with leeks, a milder, sweeter tasting member of the onion family, cauliflower thickens this light yet creamy soup.

There is nothing I don’t do with cauliflower:

Try rubbing the florets with oil, sprinkling them with smoked salt and maybe some nutritional yeast, and roasting them. Didn’t make it to the dinner table? Oy, thought so! I know, it happens to me all the time.
I make a grain-free tabouleh with it.
I throw it in smoothies. Yes, smoothies. Love how it adds bulk and texture and loads of nutrition, at no extra caloric cost.
I make curries, pizza crusts, kugel, pasta, you name it!

 

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Moroccan Semolina Soup Recipe

By on March 19, 2017 in

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments  

semolina soup

Semolina soup is often breakfast in my native Morocco.

That was our hot cereal! In fact it is equally at home as breakfast or dinner

Semolina soup takes minutes from beginning to end and costs pennies, and it is so satisfying. I have whipped it up countless times when I needed to round out a meal in a jiffy.

You can save even more time by grinding the garlic and cilantro in a food processor.

For an occasional splurge, add some freshly grated parmesan.

Gluten-free: Look for brown rice farina, or simply use fine or medium corn meal.

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Balsamic-Roasted Chicken Breasts Recipe

By on March 19, 2017 in

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

chicken breasts

Your chicken breasts will never come out dry ever again.

I guarantee it!

These chicken breasts are succulent and fork-tender. The marinating step is important here, so please do not skip it, the reward is a fabulous dish. Even if you marinate it briefly, for one hour, it will work great.

I like to make the full size recipe

Even if we are only two people. It freezes so nicely. Plus the leftovers are delicious cold, sliced in a salad or in a sandwich. You will be happy to find a couple tucked carefully in ziplock bags in the freezer!

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