Healthy Arugula & Spinach Pesto

Calling all Pesto sauce lovers!!! I have a recipe that you will not only love but it’s actually healthy too.





Do you love Pesto but hate all the calories associated with it? Traditional pesto is loaded with oil which is just empty calories. Did you know that each tablespoon you use will add on 120 calories to your meal? I don’t know about you but I’m not interested in adding on all these extra unneccessary calories. I also don’t know any person that just adds one tablespoon of oil to their food when they cook. Think about how much oil is called for in traditional pesto recipes. Add up all those extra calories. It’s actually pretty horrifying. If those extra calories came from wholesome unrefined foods then I wouldn’t worry about it. Oil of any kind has been refined and adds no benefits to our health contrary to popular belief however.

If you want to read more about the hazards of including oil in your diet I recommend you check out Dr. Mcdougall’s website and pick up some of his amazing books. The Starch Solution will open your eyes to a weath of information and practical tips.

My recipe for pesto is oil free, nut free and dairy free. I eliminated a ton of calories and I only use real whole foods. I believe that the food we eat should be full of nutrients and vitamins. This is the food of vitality and wellness. This is the food I want to fuel my body with and I hope you do too.

So what if pasta isn’t your thing? Yes some people just aren’t big pasta fans. It’s true but hard to believe I know! Don’t fret because you can also use this fresh oil free pesto sauce on baked or boiled potatoes which is amazing. It will take your plain potatoes to a whole new level trust me! It’s also a great alternative to adding unhealthy butter or sour cream to your potatoes. I also like to top my rice with a little of this pesto sauce too. It gives your rice a bit of extra flavour and colour which is really nice.

Here is my healthy and super easy to make recipe for Pesto. This recipe is made using Arugula and Spinach which is probably very easy to find for everyone. I do like to use Fresh Basil when I have it but it doesn’t have to be the staple ingredient in pesto. I love how you can play around with different healthy greens to create new and wonderful pesto recipes. You can never get sick of pesto sauce when you try new greens and create new ways of making this fabulous sauce.

Healthy Arugula & Spinach Pesto Pasta

Ingredients:

• 3 cups Arugula & Spinach Mix
• Juice of 1 large lemon
• 5 cloves of garlic
• 1/2 cup Pumpkin Seeds or Sunflower seeds
• Salt & Pepper
• 1 cup chopped Tomatoes
• 1-2 Tbsp. Nutritional Yeast
• 5 cups pasta of choice. I used Quinoa Pasta.

Method:

1. Boil large pot of water and add in the pasta. Cook according to directions on pasta packaging.


2. Add all ingredients to a food processor. Combine well.


3. In a large bowl add the pasta and mix in the pesto sauce.

* Serves 4 people *

Enjoy!

If you want to see how I made my recipe then just take a peek at my video below. It’s my latest recipe video on my YouTube channel.

Much Love & Gratitude,

Debbie

~VeganMommyDee~

My Epic Immune Boosting Soup

Happy Sunday to you all! I hope everyone is doing well and staying healthy. It’s pretty crazy how quickly things have changed in the world and it’s definitely a scary time.

With all the extra time on most people’s hands I’ve noticed a lot more people cooking up a storm. People are trying new recipes and getting inspiration from each other. I think this is fantastic because we can now get back to basics and learn how to prepare healthier homemade meals.

Many people are worried about weight gain because of all the inactivity during isolation. This is definitely valid but It’s pretty easy to keep our diet clean. By eating whole foods, drinking plenty of water, and making those homemade meals this is easily controlled. Yes we will snack a little more but if we choose wholesome foods then we shouldn’t worry to much about weight gain. When weather permits then get outside and take a walk or go for a run. It’s not only good for our waistline but also for our mental health.

I’ve had many people ask me for my simple instapot immune boosting veggie soup. I decided to make a little video making it so you can see how easy it is to make. It’s filled with amazing immune boosting veggies and you can use fresh or frozen veggies. It will all work for this easy soup. At this point in time it’s sometimes difficult to get certain foods because of the COVID-19 situation. We are also limited to how many items we can buy so this can be difficult at times. I’ve been making this soup a lot because it’s easy to make, fast, I can use whatever veggies I have and I feel like my family could benefit from the immune boosting properties in the soup. It’s a win in every way! Let me know what your go to meal is these days in the comments.

Enjoy my recipe and please tag/mention me here or Instagram if you make it. If you haven’t already followed me on YouTube I would truly appreciate your support.  Please Like and Subscribe to my channel. Don’t forget to stay connected with me across social media as well. Stay Healthy my friends!

Light & Love,

Debbie

~VeganMommyDee~

Delicious Chickpea & Veggie Burger Recipe

I hope everyone is doing well! We’re entering the holiday season already!!! Can you believe it? How are we in November already? For us Canadian’s we’ve already celebrated Thanksgiving and we have Halloween behind us as well now. For my friends in the USA Thanksgiving is approaching for you guys and all the goodies will soon be eaten.

As we head into a season of over consumption that tends to throw our health goals on the back burner. We attend social engagements and host parties for family and friends. This is a time of a whole load of “cheat days”! We can’t say no to all these comfort foods and the loving people who made them. It’s definitely a difficult time and will power is at an all time low.

I don’t like to say no to goodies during the holiday season but I do try to balance my diet on a whole. I will eat super clean and indulge on a few treats or calorie rich foods at parties. I feel like if over all your eating really healthy then it’s not terrible to enjoy the season fully.

One of the things that I’ve already started to do is make as much as possible homemade. Veggie burgers are a wonderfully easy lunch or dinner but boy do they pack in the calories for each little patty! I started thinking I should just avoid eating them during this time because they weren’t as healthy as I originally thought. Then I thought to myself hey wait, I can make my own and then I can control what’s in them! That decision was the best thing I’ve done in a long time. I’ve now created some pretty epic burgers now!

Below is my latest healthy burger recipe. It’s a Chickpea & Veggie burger that’s loaded with nutrition! No mystery ingredients in these healthy burgers. My burgers are made with whole foods and I use gluten free oats in my veggie burgers as well. If you follow a gluten free diet then I got you covered too. Hurray!

If you want to see me make these veggie burgers then check out my latest YouTube video. I’ll add a link below to my channel. If your not already Subscribed to my channel please consider doing so now. Please also share my videos with anyone you know that might find them helpful. I truly appreciate your support. I’ll be posting new healthy recipes this month that will be especially helpful during this holiday season. We all need a little help sometimes and I have your back. Together we can stay on track with our health fitness and wellness goals! We’ve got this! Here’s my recipe below, enjoy!

CHICKPEA & VEGGIE BURGERS

Ingredients:

– 2 cups canned chickpeas

– 2 cups mixed frozen veggies

– 1 cup cooked brown rice

– 1 cup oats flour

– 2 Tbsp. flaxmeal

– splash of coconut aminos

– 1 red bell pepper

– seasonings of choice. I used paprika, garlic, salt & pepper, and chili powder.

Method:

1. Process the chickpeas and pepper and then transfer them to a bowl.

2. Slightly process mixed cooked veggies & flaxmeal.

3. Add the veggies to the Chickpea mixture. Add seasonings & combine well.

4. Slowly add the oats to the mixture a little at a time. Mix well.

5. Place in fridge to set for 2 hour or at least 20 minutes if your in a hurry.

6. Place scoops of the mixture on a non stick cookie sheet or use parchment paper on the pan. Mold them into patties.

7. Bake at 375 for 25-30 minutes. Flip them half way through.

Enjoy!

Have a wonderful day everyone & upcoming week!

Health, Joy & Positive Vibes,

Debbie

~VeganMommyDee~

Creamy Pumpkin Mac & Cheese Sauce

I’m currently obsessed with all things pumpkin these days. Those Fall vibes are going strong at my house! Wreaths, soy scented candles, pumpkin decor pieces and pillows! We have it all covered over here! My kids have always been used to decorating throughout the year for various occasions or putting out seasonal decorations. If I’m late getting the house decorated then they usually just take matters into their own hands and get it done themselves. Off to the basement they go into the endless bins of seasonal decor we keep put away. We reuse our decor year after year and only add a couple new pieces every year. This time of year is cozy and comforting and we all look forward to the Fall season at our house.

I’ve been craving comfort food like pasta & hearty soups these days as the weather gets crisp. I’ve been getting my usual delivery of Organic Pumpkin Pureè from Amazon. I have loads of pumpkin to create new recipes with now. Simple things like this make me a happy mommy.

I’ve been adding the pumpkin to my baked goods, breakfast foods, smoothies and fall themed lattes. This is totally my favourite foodie time of year! So many opportunities to create tummy tasty foods using pumpkin!

This is my simple creamy Pumpkin Sauce recipe below. You can whip it up in 5 minutes! Store it in a Mason Jar to use later or add it straight to your pasta. You can make it ahead and keep it in your refrigerator which is handy if your in a hurry to make dinner on a weekday. Just heat it up in a deep frying pan or pot and just add your hot pasta right into it. Combine well and add any veggies you have on hand to it. Honestly I feel like these simple recipes are the best meals! Food doesn’t have to be complicated!

My Creamy Pumpkin Mac & Cheese Sauce:

– 1 cup raw cashews
– 1/2 cup warm water
– 1/2 cup dairy free milk of choice. I like Flax or Oat milk.
– 1/4 tsp turmeric
– 1 tsp paprika
– freshly ground pepper to taste
– 2 – 3 cloves of garlic
– 1/4 cup nutritional yeast
– 1 tbsp miso paste

You can add any other spices of yoour choice as well. I simetimes add a bit of Mrs Dash and it tastes great with that additional seasoning.

Add a splash of extra milk if you think it needs it. I prefer my sauce on the thicker side.

That’s it! Simple & delicious.

Enjoy!

Enjoy the recipe and please tag me if you try it out! I’d love to see your yummy creations!

Please stop by my YouTube Channel as well and Subscribe! I make this sauce in my latest video on my channel. My channel name is @Vegan MommyDee. I appreciate your support!

Have a wonderful weekend!

Chickpea & Herb Summer Salad

I’m hanging on to Summer until the very end! It’s too short! I also love how we tend to crave simpler food dishes during the summer. I’m loving cold chickpea and herb salads these during these summer days. Simple and healthy! I’ll be sharing one of my latest simple summer salads in today’s post. A few people messaged me asking for the recipe so I’ll just post it here for everyone. It’s so super easy and takes very little time to make.

Chickpea & Herb Summer Salad

Ingredients:

  • 1 can of Chickpeas

  • 1 cup of parsley, chopped

  • 1/2 cup cherry tomatoes cut in half

  • 1 tbsp hemp hearts

  • 1/2 cup Apple Cider Vinegar

  • Drizzle of Olive oil

  • Salt & Pepper

  • 1 tbsp of minced garlic or you can use garlic powder as an alternative

  • 1 bell pepper, chopped

  • 2 cups of Fresh Spinach

  • Method:

    1. Drain and rinse your chickpeas

      Add them into a large bowl

      Chop up your parsley, garlic, tomatoes and bell pepper

      Toss the chopped ingredients into the bowl except the parsley

      Toss in the Apple Cider Vinegar and drizzle in some olive oil as well.

      Mix the ingredients well

      Add in the parsley and fresh spinach to the salad

      Season your salad with Salt and Pepper

      Give the salad another toss

      Sprinkle the hemp heats onto the salad and serve!

    Enjoy!

    * This Salad can be made ahead and stored in the fridge. The longer it sits in the fridge the better it tastes. I suggest you only add the spinach in before serving however. It will get too wilted otherwise. I add my spinach in the morning before leaving for work if I’m taking it for lunch. Adjust the dressing measurements to your desire. If your oil free you can totally skip it in this recipe. I’ve eaten it oil free many times and it’s still great. *

    Have a wonderful day everyone!

    Baby Food Mania

    Now that my vegan son is 7 months old I’m making a lot of homemade baby food. It’s healthy and full of nutrients unlike the store bought stuff sold out there. I feed my son REAL food. In my opinion the store bought jarred stuff isn’t quality food. If its able to sit on a shelf in a store for extended periods of time then its pumped with unpronounceable things I will not let my son ingest.

    It’s incredibly easy to make homemade baby food. I just use what I have on hand and make sure I’m offering him a variety of yummy options. I usually bake his veggies like squash and boil or steam things like green beans. Steaming is better than boiling them in order to preserve more nutrients but when I’m in a rush I’ll boil them because its faster. I reserve some of the cooking water in case I need it when I’m blending it all up. When serving my baby his goodies I add some of his milk to his puree because he likes the added creaminess it provides.

    So far my little man has tried peas, green beans, pumpkin, acorn squash, butternut squash, spaghetti squash, blueberries, raspberries, pineapple, avocado, beets, mango, cherries, carrots, sweet potato, apples and bananas. I’m sure I missed some but you get the picture. He has eaten quite a variety of fruits and veggies along with his brown rice cereal, oatmeal cereal, hemp hearts, chia seeds and coconut yogurt.

    His favouite foods are pumpkin and sweet potato. I swear I can feed him pumpkin everyday and he would happily eat it up! I’ll post some of his favourite dishes below which are super easy to make. Even if your busy running around you can still manage to throw these together. The best part is once you make puree the veggies and fruit you can freeze the mixture in ice cube trays and store them in freezer bags for future use with only a few exceptions like avocado. Eat that right away! I love this idea because when I’m on the go I’ll pop a few cubes of different purees into travel containers and they defrost while I’m out doing errands. That way my vegan baby can eat healthy on the go. I just take them out 1st thing in the morning that way they have plenty of time to defrost. I also bring hemp hearts in a container with me to add to his food for extra nutrition and he loves the added taste from them.

    What are some of your babies favourite foods? Let me know if you have a special way of preparing it below in the comment section. 🙂

    jan-2017-071

    Banana & Avocado puree

    Ingredients & Tools

    1. 1 Banana
    2. 1 Avocado
    3. Blender/Food Processer

    How simple can this get right? It’s the simple things they will eat up though every time!

    Method

    • Just peel a banana and scoop out the flesh of an avocado and toss them into your blender or food presser.
    • Transfer to a bowl and add breast milk or formula to the mixture for added creaminess if desired.
    • Feed this mixture to your little one right away as the avocado in it will start to go brown.

    *Note*

    Top the mixture with Hemp Hearts if desired.

    jan-2017-072

    Baked Acorn Squash Puree

    Ingredients & Tools

    1. 1 Acorn Squash
    2. 1 Baking dish
    3. Blender/Food Presser
    4. Optional: Cinnamon or Pumpkin Spice

    Method

    • Preheat oven to 350 F
    • Prepare a baking dish with about an inch of water in it. Add more later if needed during the baking process
    • Cut you acorn squash in half
    • Sprinkle with a touch of Pumpkin Spice or Pure Cinnamon if desired
    • Place flesh side down into the baking dish
    • Bake for 35 – 45 minutes depending on the size of your squash
    • Allow to cool and then scoop out the squash flesh into the blender or food processer
    • Transfer mixture to an air tight container. I like placing it into glass containers or mason jars.

    * Note*

    I also like adding hemp hearts to the squash mixture when serving it to my son. He loves the added flavour and texture it adds to his meal. You can also add dash of breast milk or formula to it in order to make it a little creamier.

    jan-2017-021

    Chia Pineapple, Mango, Beet & Banana Puree

    Ingredients

    1. 2 Bananas
    2. 1/3 Cup Pineapple
    3. 1 small to medium sized cooked Beet
    4. 1/3 cup Mango
    5. 1 tbsp. Chia Seeds

    Method

    • Add fruit and the beet to the blender and puree
    • Place in an air tight container or mason jar and add the chia seeds. Combine well.
    • Store in the fridge for up to 5 days

    *Note*

    My son loves to eat this mixture with a spoonful of unsweetened coconut yogurt with this mixture. Give it a try if your baby enjoys yogurt too.

    Hope your baby enjoys this healthy grub! Even my 12 year old will ask me if he’s done with his food. She’s the clean up crew who wants to eat up all his yummy leftovers! Ha Ha!

    november-2016-183

    Black Bean Lettuce Wraps

    I tend to eat lettuce wraps a lot! Why??? They are so easy to throw together super fast and most importantly they are incredibly healthy! See fast food CAN be healthy!!! I like to use black beans because they are my favourite bean but you can use what ever bean you prefer. The picture below is of a super plain wrap because that bean mixture was made for my 9-year-old who wanted just beans & hemp hearts. I like to add bell peppers, shredded carrot and sprouts if I have them on hand to my wraps. The beauty of these wraps is that you can pretty much use any veggie you have on hand or that needs to be used asap in them. Another bonus of lettuce wraps is that they are kinder to your waistline compared to wolfing down a bunch of tortilla wraps. Go ahead and wolf these down though because they are delicious and healthy … no guilt required! 🙂

     

    Simple Black Bean Lettuce Wraps

    Simple Black Bean Lettuce Wraps

     

     

    Black Bean Lettuce wraps

    You will need:

    • 1 can of black beans
    • garlic
    • apple cider vinegar
    • hemp hearts
    • salt & pepper , I use Himalayan pink salt
    • parsley
    • lettuce of your choice, *Boston/butterhead lettuce is a great choice because it holds the bean mixture well. I’m inserting a picture I found of Boston Lettuce in case your not familiar with this type of lettuce.*

    Boston Lettuce

    Boston Lettuce

     

     

    Bean mixture:

    • 1 can of black beans, drained and rinsed really well
    • 3-4 cloves of garlic, minced
    • Salt & Pepper, to taste
    • 2 TBSP hemp hearts
    • 1 tbsp. olive oil
    • 1/3 cup fresh torn up parsley
    • 2-3 tbsp. of apple cider vinegar
    • Veggie/veggies of choice, I usually cut up 1 large bell pepper and grate 1/3 cup carrot

    Add all ingredients together in a medium-sized bowl. The longer you let these ingredients sit the better your bean mixture will taste! I sometimes make it the night before and keep it in the fridge.

     

    Method:

    1. Pre wash & dry your lettuce leaves. Make sure they are nice and dry!
    2. Add your bean mixture to the lettuce. If you’re using the Boston lettuce it acts like a cup so it’s really easy to fill up.
    3. Top with more hemp hearts
    4. Eat them all up!!! Without any guilt I might add! 🙂

     

    NOTE: I also sometimes add some brown rice or quinoa to my wraps which makes them a little more filling when I’m enjoying them for dinner. Give it a try! You will love this addition!

     

    Enjoy!

    Garlicky Mushroom Phyllo Triangles!

     Ok these are seriously delicious!!! Mushrooms and garlic go together insanely well as we all know so I thought they would be great for this recipe. I’ve wanted to try working with phyllo for a long time but was too intimidated to. I finally tried yesterday for the 1st time and it actually went pretty darn well! I’ll be making these very often now! I’m also going to try cutting down on the amount of butter used next time I make them. Although I didn’t use an excessive amount of butter in my recipe I think I could probably cut it down even further without jeopardizing the taste.

    I bet these would be great with other filling options as well. I plan on creating some other options soon. My youngest daughter is super picky with her veggies but does enjoy broccoli. I will be making a broccoli filling along with this wonderful mushroom mixture next time. There are so many possibilities and I plan on creating many different options!

    This recipe would be fantastic served as an appetizer during this holiday season for those of you who are entertaining your friends & family. This will definitely be on our Christmas menu at our house. 🙂

     

     

    Garlicky Mushroom Triangles

     

    Garlicky Mushroom Phyllo Triangles

     

    You will need:

    • 1 package of phyllo dough
    • About 2 tbsp’s. melted vegan butter
    • large sharp knife
    • parchment paper
    • 1 baking pan/cookie sheet
    • 1 package of mushrooms, chopped into small pieces
    • 3-4 cloves of garlic, minced
    • Himalayan pink salt and black pepper, to taste
    • small frying pan
    • 1 tbsp. olive oil
    • small plate
    • Small pastry brush

     

    Method:

    1. Add the 1 tbsp. of olive oil to your pan and toss in the minced garlic into it. Sauté it for a minute on a medium/low heat setting.
    2. Next add in your mushrooms and salt and pepper. Sauté them for about 5 minutes until softened at a medium heat. Set aside.
    3. Preheat oven to 350 F and line the cookie/baking sheet with a piece of parchment paper.
    4. Unroll your phyllo dough and using a sharp knife cut 2, approximately 10cm strips. Then you are going to cut each strip in half.
    5. On the small plate your going to add 3-4 pieces of your phyllo squares and lightly brush a little bit of vegan butter on top. You only need a tiny bit of butter! Don’t over do it!
    6. With a spoon scoop a bit of your mushroom mixture onto your phyllo piece. Then shape it into a triangle and seal it shut.
    7. Transfer to your cookie sheet/baking pan. Continue to make more triangles using your phyllo and mushroom mixture.
    8. Once your baking pan is full then lightly brush a tiny bit of the butter on top of each one.
    9. Bake for approximately 18 minutes. Keep an eye on them as ovens vary in temperature.

     

    These went very fast in my house! Next time I will be doubling the recipe! I hope you enjoy them as much as we did. 🙂

    * These made approximately 15 triangles*

    ~Debbie~

     

    Garlicky Mushroom Phyllo Triangles

     

    Baked Mushroom Triangles

    Baked Mushroom Triangles

     

    My baked Garlicky Mushroom Phyllo Triangles!

    My baked Garlicky Mushroom Phyllo Triangles!

     

    Dinner Rush Tacos!

    One of my gotta get dinner on the table fast meals is vegan/vegetarian tacos. They are always a hit with my kids! I love how you can use whatever veggies you have on hand and create a super fast meal. I cook up the veggie “meat” and always add black beans to it because it’s my kids favourite bean. As far as toppings go I use whatever I have in the fridge. I’ve made it using just the “meat” & beans along with chopped bell peppers, mushrooms and cherry tomatoes like pictured below. Other times I add in spinach or other mixed greens, corn and sliced avocado. Top it with a little hot sauce or taco sauce to give it a kick if you like and your cheese of choice. I don’t always top my tacos with “cheese” but if I do then I use a bit of daiya cheese. My kids eat their tacos vegetarian style and use regular cheese because they are not fans of faux cheese at all. As far as the veggie meat goes I try not using it very often because soy is one of the biggest foods genetically modified. When I do buy it I try to get organic when possible for a little piece of mind.

     

    Dinner Rush Tacos!

    You will need:

    • 1 package of tortilla wraps (I use the small size)
    • 1 package of veggie ground round/veggie “meat”
    • Spices and herbs of choice. I use paprika, oregano, chili powder, Himalayan pink salt and black pepper.
    • Veggies of choice, bell peppers, greens, tomato, etc.
    • 2 – 3 cloves of garlic, minced
    • 1 cup water
    • A couple tbsp.’s of olive oil
    • 1 can of black beans, drained and rinsed very well.
    • 1 large frying pan

     

    Method:

    1. Heat olive oil in frying pan and add in garlic and sauté it for a minute on medium heat.
    2. Add your veggie “meat” into the pan and crumble it up.
    3. Next toss in your spices & herbs of choice as well as the black beans.
    4.  Give it a good mix and sauté for about 5 minutes on a medium heat.
    5. Add 1 cup of water and combine well. Cook for about 15 minutes until most of the liquid has been absorbed and your beans are softened.

     

    * You can either add in veggies such as bell peppers & mushrooms to your meat & bean mixture and slightly cook them up or serve them raw in your taco*

     

    To assemble:

    1. Grab a tortilla wrap and add some of the meat & bean mixture to it and add your veggies of choice.
    2. Top with cheese and taco or hot sauce if desired.
    3. DONE!!! Dinner is served! 🙂

     

    Yep it’s pretty much the easiest meal to whip together which is perfect for rushed dinner times!

    Enjoy! 🙂

     

    Image

    Simple Bean & Herb Salad

    Simple & Easy Bean And Herb Salad!

    Simple & Easy Bean And Herb Salad!

     

     

    I’ve had many people ask me for this specific bean salad recipe so I thought I’d just post it here for everyone. I make many different types of bean salads but this is one of my favourite ones. It’s always a hit with family and friends! I use chickpeas and black beans in this salad but the bean possibilities are endless so use whatever you have on hand. I love how you can use whatever staple ingredients you have at home and create a lovely protein packed salad super fast!  I like adding chopped bell peppers into it because it adds a pop of colour to the salad and adds another element of great taste as well. For me fresh parsley is a must for bean salad so I add in a lot of it! I like to top my salad with healthy hemp hearts to finish it off.

     

     

    Simple Bean & Herb Salad

     

    You will need:

    • 2  – 19 oz  can of black beans
    • 1 – 28 oz large can of chickpeas
    • 3 – 4 large cloves of garlic
    • 3 – 4 tbsp. hemp hearts
    • 3 Tbsp.’s Apple Cider Vinegar, adjust to desired taste
    • 3 Tbsp. Olive Oil, adjust according to desired taste
    • Salt & black pepper
    • handful of parsley, I use two handfuls 🙂
    • large bowl or large container

     

    Method:

    1. Mince the garlic
    2. Open up the cans of beans and rinse, rinse, rinse them very well!!!
    3. Add beans to your bowl or sealable container and toss in the garlic
    4. Drizzle with a 3 tbsp.’s of extra virgin olive oil and 3 tbsp.’s of apple cider vinegar. Adjust to desired taste. Add more olive oil or ACV if you need depending on how strong you want the flavors to be.
    5. Season with Himalayan salt and black pepper and add the parsley.
    6. Mix well and top with 3 – 4 tbsp. of hemp hearts on top.

     

    * I keep my bean & herb salad in the fridge to let the flavors marry for a while before serving. The longer it sits the better it will taste!!!*

     

    Enjoy!