Prehistoric Diet Recipes
Breakfast: It’s Easy Being Green Smoothie
Ingredients
4 cups of your favorite leafy greens, such as kale, spinach, collard greens
2 tbsp hempseeds and/or flaxseeds
1 cup frozen blueberries
1/4 cup frozen cherries
1/4 cup frozen raspberries
1/4 cup frozen pineapple pieces
1/4 cup frozen mango chunks
1 medium frozen peeled banana, broken into pieces
2 cups unsweetened almond milk
Directions
In a high-powered blender, combine greens, hempseeds, blueberries, cherries, raspberries, pineapple, mango, banana and almond milk.
Blend on high speed for 60 seconds or until smooth. Enjoy icy cold.
Lunch: Mexican Noritos
Ingredients
2 sheets of nori
3 tbsp guacamole
1/4 cup jicama, julienned
1/2 tbsp fresh cilantro, chopped
2 tbsp salsa
Directions
Place nori sheet on a flat surface. Evenly fill with guacamole, jicama, salsa and cilantro. Tightly roll nori like a burrito and enjoy!
Dinner: Beans and Greens Chili
Ingredients
1 medium yellow onion, chopped
2 medium carrots, chopped
3 ribs of celery, chopped
2 cups vegetable broth
2 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can chickpeas, drained and rinsed
1 (28 oz) can chopped tomatoes with juice
1 (6 oz) can tomato paste
8-12 medium baby bella mushrooms
1 (15 oz) can corn, rinsed and drained
2-3 tbsp chili powder
1 tbsp freshly ground black pepper
1 tbsp curry powder
4 cups leafy green vegetables, chopped
Directions
In a large soup pot over medium heat, sauté onions, carrots and celery in 1/2 cup vegetable broth for 5 minutes or until onions are translucent.
Add kidney beans, chickpeas, chopped tomatoes, tomato paste, mushrooms, corn, chili powder, black pepper, curry powder and remaining 1 1/2 cups vegetable broth. Stir to combine. Reduce heat to medium-low, and simmer for 40 to 50 minutes, stirring occasionally.
When chili appears soft, mix in leafy greens and turn off heat. Serve warm.
Recipes courtesy of
The Complete Idiot’s Guide to Plant-Based Nutrition by Julieanna Hever, M.S., R.D., C.P.T.
