the ultimate food high
Break 3-4 bananas into pieces and freeze at least 8 hours or overnight (you can keep them in the freezer for a week). Blend bananas, ¼ nut milk, a handful of spinach, 1 tsp. vanilla, and a pinch of salt. Place in a bowl and top with kiwi slices (fresh or candied), and lychee. Sprinkle with coconut flakes, chia seeds, pumpkin seeds, and flax meal and other toppings of your choice. Serve immediately.
Line an 8×8″ baking pan with parchment paper to easily remove bars. Add oats, almonds, pistachios, pumpkin seeds, sunflower seeds, flax seeds, and dried fruit to a large mixing bowl. Toss to combine. Combine peanut butter, honey, coconut oil, salt, cinnamon, and vanilla in a microwaveable mixing bowl. Microwave 30-40 seconds, or until honey is bubbling/foamy. Stir well to combine. Pour melted peanut butter mixture over dry ingredients and use a rubber spatula to combine. Transfer mixture to prepared baking pan. Top with another sheet of parchment paper and press down very firmly with your hand, a plate, or spoon to even out bars. Refrigerate at least two hours, or overnight before slicing into bars.
Wash and drain chickpeas to remove excess salt and brine. Next, create oat flour by blending oats in a high speed mixer for about 20 seconds. Then, combine onion, garlic, parsley, and cilantro in food processor and pulse, but do not overmix. Add all remaining burger ingredients except chickpeas, oil, and oats, and pulse until coarse. Transfer to a bowl and add oats. Stir mixture until a soft, doughy mixture has formed. Chill the dough for 20 to 30 minutes, as it will become less sticky as it gets cooler. Taste and adjust salt and seasonings. Shape into patties and pan fry on a heavy bottom skillet over medium heat for 6 to 7 minutes per side. Serve on a bun with sliced tomato, cucumber, or tahini sauce.
Rinse ½ cup rice or quinoa well. To enhance its flavor, try toasting it in a pan for about two minutes slightly brown and crackling. Place rice in pot and add 1½ cups water. Allow pot to come to a boil, add in ¼ tsp. adobo seasoning or Italian seasoning, and ¼ tsp. salt. Simmer for about 15 minutes, stirring occasionally, until tender and most of the water has evaporated. While it’s cooking, cook 1 medium sweet potato, cut into matchsticks, in a pan with 2 tsp. olive oil on medium heat. Add in salt and pepper. Cook 10-15 minutes, until sweet potato is tender. Then, assemble rice/quinoa, sweet potato, ¼ cup edamame, ¼ cup corn, ½ medium bell pepper, sliced, halved cherry tomatoes, and sliced avocado in a bowl.
Fill a large bowl with warm water. Dip 6 sheets of rice paper in warm water for 2-4 seconds each. Lay the wet rice paper on a large cutting board or a nonstick surface. For tropical mango roll, lay ¼ cup sliced mango, ¼ cup greens of your choice, ¼ cup cucumbers, sliced, and 4 grapes, halved, horizontally across center of each sheet, leaving 1-2 inches at each end for folding. For kiwi roll, lay ⅓ cup coconut sticky rice, ¼ cup mangoes, sliced, and 3 kiwis, sliced. For avocado roll, lay 3-4 avocado slices, ¼ cup shredded carrots, ¼ cup white rice, and a squeeze of lemon juice.
Place the fruits and veggies that you want to be seen from the outside of the roll first. Place greens and rice on top. Fold the left and right edges of rice paper in, then, beginning at the bottom, roll up. Enjoy with sweet and sour sauce for added flavor.