Antioxidant Powerhouse Spaghetti Squash Bowl

Today on my Facebook Live video, I talked about eating Antioxidant Powerhouse foods.  Here’s the deal, we get these list of foods to eat, and then what?  How do we convert them into delicious and balancing meals? Well no worries, I got you. Today I made a Spaghetti Squash Bowl using foods high in antioxidants. So, what’s an antioxidant?

“Antioxidants include some vitamins (such as vitamins C and E), some minerals (such as selenium), and flavonoids, which are found in plants. The best sources of antioxidants are fruits and vegetables. You can find flavonoids in fruits, red wine, and teas.” Source: WEBMD. 

Antioxidant Powerhouse Spaghetti Squash Bowl with sprouted lentils, kale, sweet and smoky pecans and sunflower seeds, dark cherries, and cranberries
Antioxidant Powerhouse Spaghetti Squash Bowl with sprouted lentils, kale, sweet and smoky pecans and sunflower seeds, dark cherries, and cranberries

I truly believe, our well being is in the foods we eat and drink. This recipe is loaded with vitamin C, E, beta carotene and flavonoids. It’s very simple, healthy and above all, super delicious! You can switch out some of the ingredients to truly make this recipe your own. Instead of lentils you can use chickpeas, instead of spaghetti squash, use butternut squash. The possibilities are endless. But, before we get into the recipe, let me share with you a list of delicious super antioxidant foods you might want to try incorporating in your menu this week and some reasons why you should eat them:

 

  • Slower signs of aging, including of the skin, eyes, tissue, joints, heart and brain
  • Healthier, more youthful, glowing skin
  • Reduced cancer risk
  • Detoxification support
  • Longer life span
  • Protection against heart disease and stroke
  • Less risk for cognitive problems, such as dementia
  • Reduced risk for vision loss or disorders like macular degeneration and cataracts
  • Antioxidants are also added to food or household products to prevent oxidation and spoilage Source: Dr. Ox

Antioxidant Powerhouse List:

  1. Dark Beans
  2. Dark Chocolate
  3. Small Red Beans ( adzuki)
  4. Pecans
  5. Red Grapes
  6. Apples
  7. Plum
  8. Extra Virgin Olive oil
  9. Blackberries
  10. Winter Squash
  11. Carrot
  12. Raspberries
  13. Sweet Potatoes
  14. Black Beans
  15. Kiwi
  16. Green Tea
  17. Clove
  18. Butternut Squash
  19. Sweet Cherries
  20. Kale
  21. Blueberries
  22. Cacao Powder

Spaghetti Squash Bowl Recipe

INGREDIENTS:

  • 1 spaghetti squash
  • 2  tbs olive oil, divided
  • 1 cup sprouted lentils
  • 1 cup chopped kale
  • 1 mini red, orange and yellow bell pepper, chopped
  • 1/2 cup pecans, chopped
  • 1/4 cup sunflower seeds
  • 1 tbs honey
  • 1 tsp smoked paprika
  • 1/4  cup chopped cherries
  • 1/4 cup dried cranberries
  • 1 tbs chopped fresh basil
  • 1 tsp orange zest
  • 1 tablespoon orange juice juice
  • salt salt and black pepper to taste
Antioxidant Powerhouse Spaghetti Squash Bowl with sprouted lentils, kale, sweet and smoky pecans and sunflower seeds, dark cherries, and cranberries
Antioxidant Powerhouse Spaghetti Squash Bowl with sprouted lentils, kale, sweet and smoky pecans and sunflower seeds, dark cherries, and cranberries
INSTRUCTIONS
  1. To prepare the spaghetti squash, preheat the oven to 400 degrees F and line a large, rimmed baking sheet with parchment paper for easy clean-up. Use a very sharp chef’s knife to cut off the tip-top and very bottom ends of each spaghetti squash. Stand the squash upright on a stable surface and slice through it from top to bottom to divide it in half.
  2. Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle each squash half with 1 teaspoon olive oil and rub it all over the inside and outside of the squash, adding more oil if necessary. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet. Bake for 30-40, until the interiors are easily pierced through with a fork.
  3. Meanwhile, sauté the chopped kale over a medium heat. Add a tbs of olive in a sauté and chopped kale, a little sea salt and stir.  Cook the kale until it has withered just a bit, you want it to still have some crunch, so about 2 minutes on medium heat.  Remove from heat and set aside. In another sauté pan, add the nuts, honey, paprika and a pinch of sea salt over a medium heat.  Stir and allow the nuts and seeds to heat up, for about a minute, Remove from heat and add to a bowl, so they can harden.
  4. Once the squash is done, remove with from the oven using oven mittens.  Being to assemble the bowls, use a fork to  remove most of the squash, add spaghetti squash to a bowl. Add a little olive to the spaghetti squash, then add the kale, chopped peppers, some of the nuts and seeds, set a few aside as a garnish, add the cherries, cranberries, fresh basil, and orange zest. Toss and drizzle some of the juice from the orange over everything and a little more olive oil, if desired. Add the mixture into the spaghetti squash bowls and garnish with the remaining nuts and seeds. Enjoy.

Raw Apple Cinnamon Balls with a Raw Apple Butter

Breakfast is served and packed with over 15 grams of vegan plant based protein. I love a good breakfast in the morning to get me started with my day. Today I wanted something sweet, dense nutritious and easy to make. So, I made this Raw Apple Cinnamon Balls, but felt they needed something extra special. What is more special than apple butter. This is my raw chunky version of the traditional apple butter, which is not butter at all, but slow cooked apples with spices.

The balls are loaded with hemp seeds, gluten free oats and anti inflammatory spices like cinnamon and ginger. They are a great way to fuel your busy day with a natural sweet treat.

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Raw Apple Cinnamon Balls
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Raw Apple Cinnamon Balls

Ingredients:

For the balls

1 1 /2 cups gluten free rolled oats ( 1 cup to make flour and 1/2 cup or more for texture at the end of the processing)

1 cup raisins

1/4 cup chopped gala apples

1 teaspoons vanilla

2 teaspoons cinnamon

1 teaspoons of grated ginger

pinch of sea salt to taste

RAW Apple Cinnamon Balls with a RAW Apple Butter
RAW Apple Cinnamon Balls with a RAW Apple Butter

For the Raw Apple Butter:

1/2 cup raisins

1 tablespoon of the Raw Apple Cinnamon Ball mixture ( 1 tbsp of distilled or purified water)

1 tablespoon coconut oil, softened but not melted

2 tablespoons honey

1 teaspoon cinnamon

pinch of sea salt to taste

Directions

In your food processor, grind 1 cup of oats until you have a flour and then set aside. Add the raisins and the apples to the food processor and process until it’s smooth, and then add the vanilla, cinnamon, ginger and salt.
Process until thoroughly combined and then add the remaining oats to mixture. Pulse. Remove from the processor and place an a large bowl.  Look at the texture, if it is too sticky add Add ¼ cup of the gluten free oats, a little at a time and stir it all together until well incorporated into the mixture. You do not want a stick or too dry mixture. You want the balls to feel like soft play doh. Roll tightly into balls. You’ll have to squeeze them together to get them to stick and make a nice round ball.
For the Raw Apple Butter : Add the raisins, one tablespoon of the apple cinnamon ball mixture and the water to a processor. Process until you a have smooth chancy mixture. Add the remaining  ingredients. Once processed, stir everything together and add the butter to a nice bowl to serve along side your Raw Apple Cinnamon balls. This butter is also great on cinnamon raisin toast in the morning as well with a cup of tea.