Chelly

PP Chelly's 4 Way Veg Loaf & Potatahs

Chelly potato dishes.jpg

Chef:   Chelly
Makes:  4-6 Servings
Prep Time: 10 min
Cook Time:  45 min to 1 hr
Total Time:  55 min to 1 hr 10 min

 

 

 

 

 

INGREDIENTS

Rice & Sweet Potatahs Base

  • 1-2 c brown rice, cooked
  • 2 medium Japanese sweet potatoes
  • Quick Lentil Loaf
  • 1 c cooked lentils (brown, green or French)
  • ¼ onion
  • 2 cloves of garlic
  • 1 T Your favorite herbs (Basil, Oregano, Rosemary/Italian blend) 
  • ½  t Your favorite spices (Cumin, Smoked Paprika, Cayenne)
  • ½ t sea salt
  • pepper 
  • 2 c oil-free bread crumbs/toasted oil-free bread 

Sauces

  • Commercial Oil free Teriyaki, Vegan Worcestershire Sauce, Marinara Sauce, Sriracha or BBQ Sauce

DIRECTIONS

Sweet Potatahs and Rice Base

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Wash Japanese sweet potato & wrap in foil.
  3. While Sweet Potatahs are baking, cook brown rice following package directions.
  4. Bake until soft (approximately 35-40 minutes, but firm enough to slice. (Test with fork)
  5. Cool before slicing into ½”  slices.

Quick Veg Loaf

  1. At the same time rice is cooking, cook lentils following package directions (brown/green take about 20 minutes, French about 35-40 min)
  2. Place drained (if necessary) cooked lentils in blender.
  3. Place onion, garlic cloves, herbs, spices, salt & pepper in blender, also.
  4. Add the bread crumbs/torn bread.
  5. Blend, until ingredients can hold together in a ball.   If not, add more bread crumbs/torn bread.
  6. Form fit veg loaf into a loaf. 
  7. Place in a parchment lined pan and bake at 350 degrees for 30 minutes.  
  8. Allow to cool.

Constructing recipe

  1. Place rice on the bottom of a baking dish
  2. Slice cooled baked sweet potatahs and place slices atop the rice.
  3. Slice cooled baked veg loaf into ¾ “ slices
  4. Place veg loaf slices atop the brown rice & Sweet Potatahs
  5. Pick your favorite sauce, or use all different sauces for the 4-way Veg loaf
  6. Enjoy! 

Raw Chef Chelly, "Serving the Message of Health One Dish at a Time" is a RAW VEGAN EXPERT & HOLISTIC HEALTH PRACTITIONER who can help you learn the art are eating healthy food that taste amazing!   Check out her amazing work at WWW.IHAVEDIVINEHEALTH.COM & WWW.NO-BONEZ.BLOGSPOT.COM.

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PP Chelly's Raw Summertime BBQ Stir-fry

Chelly Raw Stir Fry.jpg

Chef:  Chelly
Makes:  4-8 Servings
Prep Time:  20 minutes

INGREDIENTS

Vegetables

  • 2 zucchini or squash, spiralized
  • 1 head of broccoli, cut into individual florets
  • 2 carrots, sliced
  • 1 red bell pepper, julienned
  • 1 orange bell pepper, julienned
  • ½ red onion, sliced
  • 4 stalks of celery, sliced

Sauce

  • ¼ c vegan bbq sauce
  • 1/8 c Bragg liquid Aminos
  • 3 T Bragg Apple Cider Vinegar

DIRECTIONS

  1. Wash and spiralize zucchini and cut and prep other vegetables, add them to a large bowl.
  2. Add sauce ingredients to a small bowl.  
  3. Whisk and pour over the stir fry vegetables.
  4. Mix well and enjoy or save for later.  

TIPS

  1. You can marinate in your refrigerator overnight.
  2. Last 5 days.

Raw Chef Chelly, "Serving the Message of Health One Dish at a Time" is a RAW VEGAN EXPERT & HOLISTIC HEALTH PRACTITIONER who can help you learn the art are eating healthy food that taste amazing!   Check out her amazing work atWWW.IHAVEDIVINEHEALTH.COM & WWW.NO-BONEZ.BLOGSPOT.COM.

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PP: Mediterranean Sprout Salad

Chef: Chelly
Makes: 1-2 servings
Total Time: 5 minutes

Ingredients

  • 4 c sunflower sprouts
  • 1 medium cucumber, chopped
  • 1 c cherry tomatoes 
  • 1 c raw corn or sprouted chickpeas
  • 1/2 c red onion, chopped

Directions

  1. Mix all ingredients together or top last four ingredients on top of sprouts and enjoy. 

Tip:  To sprout chickpeas soak overnight and rinse well or cut organic corn right off the cob. 

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PP: Succatash

Chef: Chelly
Makes: 4-6 servings
Prep Time:  5 minutes

Ingredients

2 cups mango salsa
1 can diced tomatoes
1 can black eyed peas
4 cups fresh chopped vegetables or  bag frozen mixed vegetables
4 Tbsp Dulse seaweed


Directions

Mix together in a soup pot.  Warm or cook until frozen vegetables (if used) have thawed.  Enjoy alone or with quinoa, brown rice, mung bean noodles.  


CHELLY
HOLISTIC HEALTH PRACTITIONER & RAW/VEGAN EXPERT CHEF, INSTRUCTOR
VITAMIX DEMONSTRATOR & ZIN* ZUMBA INSTRUCTOR
Faith, Hope, Love & Health

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PP: 5 Ingredient Southwest Bean and Sweet Potato Wrap

Chef: Chelly
Makes: 2-4 wraps
Prep time: 45-75 min. 

Ingredients

  • 2-4 medium sized collard greens
  • 1 can rinsed & drained black beans
  • 1 medium sweet potato, baked in foil
  • 1/2 cup chopped cilantro
  • 1/2 cup Kimchi

Directions

  1. Wrap sweet potato in foil and bake for 45 minutes (small to med.) or up to 75 minutes (larger potato).
  2. While sweet potato is baking, rinse and chop cilantro, rinse and pat dry collard greens.
  3. Warm black beans 5-10 minutes in 1/2 cup water or vegetable broth.
  4. Lay collards flat, stem side up.  For smaller wraps cut collards down each side of the stem.  
  5. Add mashed or cubed sweet potatoes, 1/4-1/2 Cup black beans, sprinkle cilantro and top with kimchi.
  6. Wrap collard like a burrito or enjoy like a taco, Enjoy!
  7. Optional wraps:  Wheat wrap, rice paper wraps, nori or your favorite bread and have as a sandwich. 

Chelly; Faith, Hope, Love & Health
WWW.IHAVEDIVINEHEALTH.COM

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PS or PP: Spinach Soup

 

 

Chef:  Chelly
Make: 1-2 servings
Prep time: 15 minutes

 

Ingredients

  • 4 c spinach
  • 1/4 slice lemon with rind
  • 1/8 c chopped onion
  • 2 c rice or hemp seed milk
  • 1 t of sea salt
  • pepper to taste
  • 2 T nutritional yeast!
  • 1/2 avocado (optional; if added PS)

Directions

  1. Put all ingredients in Vitamix/high speed blender except avocado (if  Plant Perfect).
  2. Add avocado (if Plant Strong) last for creaminess.

Tips:
1. This soup can be enjoyed as a savory green juice as well. 
2. Add chopped vegetables or raw vegan zucchini or squash noodles.

 Chelly; Faith, Hope, Love & Health
WWW.IHAVEDEVINEHEALTH.COM

 

 

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PP: Watermelon Smoothie

Chef: Chelly 
Makes: 4-8 servings, 32-64 oz
Prep time: 5 minutes

Ingredients

  • 4-8 cups watermelon

Directions

  1. Blend in Vitamix/high powered blender  if using seeded watermelon, seedless watermelon blend in regular blender for 14 seconds.
  2. Pour into your favorite glass and sip with a straw!
  3. Optional additions: add fresh mint sprigs or blend some with the watermelon, add a piece of ginger, 1/8 cup lemon or lime juice

Chelly; Faith, Hope, Love & Health
WWW.IHAVEDIVINEHEALTH.COM

 

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3 IN 1 SMOOTHIE SMASH UP; CEREALS, OATMEAL OR PUDDINGS

Chef:  Chelly
Makes: 1 serving
Prep time: 8 minutes

Ingredients

  • 3 cups water
  • 1 orange, peeled
  • 2 cups pineapple
  • 1 cup berries
  • 2 cups ice
  • 1 bunch kale
  • 2 handfuls spinach
  • 1-2 bananas


Directions

  1. Add first 5 ingredients, blend in Vitamix/high speed blender on high for 60 seconds.
  2. Add greens through hole in the lid while machine is blending.
  3. Add banana last.
  4. Blend 60  seconds or until smooth. 
  5. Enjoy!

Tips:  

  1. Enjoy this smoothie with 2 c of smoothie and 1/4-1/2 c of chia seeds or 1c of oatmeal, granola, 6 hour soaked buckwheat or soaked and dehydrated buckwheat for a delicious breakfast cereal.
  2. Remember “Fresh is Best”, however your smoothies can be made in advance, frozen or prepare your ingredients the day before.
  3. Add different fruits and use a variety of dark leafy greens

 

 

 

Chelly; Faith, Hope, Love & Health
WWW.IHAVEDIVINEHEALTH.COM

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PP: Zucchini Manicotti

Chef:  Chelly
Makes: 4 servings
Prep time: 30 minutes

Ingredients

  • 2 large zucchini, sliced like lasagna noodles
  • 1 c sun dried tomatoes
  • 1 large carrot
  • 1 T Italian seasonings
  • 1 T nutritional yeast
  • 1/4 c onion
  • 2 cloves garlic
  • 1/8 c lemon juice
  • 2 c collard greens, chopped, reserve 1/2 c for garnish! !

Directions

  1. Cut the ends off and slice zucchini length wise using a mandolin to resemble lasagna noodle set aside.
  2. Blend together remaining ingredients but remember to add Italian seasoning last and blend for 10 seconds to incorporate seasonings.
  3. Place sun dried tomato filling and spinach in a bowl and mix.
  4. Using 6 pieces of zucchini, overlap zucchini by laying them side by side but on the piece before it.
  5. Add 1/2 cup of tomato and spinach filling to the zucchini and roll it up.
  6. Garnish with chopped greens and extra tomato and spinach filling.

Optional Add ins (plant strong), "Cheese Sauce"

  • 2 c nuts or seeds of choice
  • 1 lemon juiced
  • 1 tsp sea salt
  • 1-2 T nutritional yeast
     
  1. Blend on high in Vitamix/high powered blender until smooth.

Tips:

  1. Place manicotti in the dehydrator for an hour before serving to warm slightly.
  2. If you use nuts add 1 cup cashews or almonds to sun dried tomato filling blend then add spinach.
  3. Instead of making the lasagna noodles out of zucchini; shred it or use a spiralizer to make spaghetti noodles, add other vegetables and whole plant based"cheese" sauce or sun dried tomato sauce.

Chelly; Faith, Hope, Love & Health
WWW.IHAVEDEVINEHEALTH.COM

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PP: Vegetables on Main Street

Chef:  Chelly
Makes: 2-4 servings
Prep time: 20 minutes
Dehydrate time: 4 hours, 105 degrees

 

Ingredients

  • 1 bunch broccoli
  • Red, orange, yellow bell peppers
  • 1 small onion, sliced
  • 1 head cauliflower
  • 5 carrots
  • 2 jalapeños, seeds removed
  • 1-2 large portabella mushrooms
  • 1/2 bunch Cilantro sprigs
  • 1 c raisins

Marinade:

  • 2 lemons juiced
  • 1/2 c liquid aminos or Nama Shoyu 
  • 1/4 c apple cider vinegar
  • 1 t fresh ground pepper
  • 1/8 t cayenne pepper
  • 2-4 T Maple Syrup, optional

Directions

  1. Cut, slice, chop or use your mandolin to make your vegetables pop with artistic design.
  2. Mix them all together. 
  3. Add marinade, then dehydrate in a glass pie dish until soft or just leave out on the counter for 4-6 hours mixing a few times or enjoy immediately.

Tips:
1. Enjoy these vegetables on a salad, on the go, with hummus or dehydrate until dry and use
to make soups by adding hot water to re-hydrate.  
2. These dried vegetables can also be used to make vegetable broth anytime, just store dried vegetables in the refrigerator.

Chelly; Faith, Hope, Love & Health, www.ihavedevinehealth.com

 

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PP: Slaw Vegetable Seduction

 

 

 

Chef:  Chelly
Makes: 6 servings or more
Prep time: 20 minutes

 

 

 

 

Ingredients

  • 1 head green cabbage, sliced
  • 1/2 head red cabbage, sliced
  • 1 large onion, slice
  • 3-4 medium to large carrots, julienne
  • 1/2 bunch parsley, sprigs
  • 1 yellow squash, julienne
  • 1 bunch radish, sliced

Dressing

  • 1/2 c apple cider vinegar
  • 1/4 c liquid amino acid
  • 3-4 T celery seed
  • 2 t fresh ground pepper

Directions

  1. Mix together all slaw vegetables in a large bowl.
  2. Add dressing and enjoy for 4 days as vegetables get softer. 

Chelly; Faith, Hope, Love & Health, www.ihavedevinehealth.com

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PP: Wonderful Wraps

 

 

Chef:  Chelly
Makes: 1 serving
Prep time: 15 minutes

 

 

Ingredients

  • 1 collard leaf or 1 un-toasted sushi wrap
  • 1-2 c chopped vegetables of your choice

Sauce

  • 1/2 gala apple
  • 1 carrot

Directions

  1. Using a Vitamix/high speed blender, process apple and carrot until smooth, mix chopped vegetables in the sauce. 
  2. Lay collard or sushi wrap flat and cover with spinach or romaine lettuce. 
  3. Add vegetable mixture and roll/wrap collard like a burrito folding in the ends and tucking them in. 
  4. Using the Nori wrap, cover 3/4 of the wrap with spinach or romaine and cover half the greens with vegetables, roll, wet the very end with your finger to “glue” Nori together. 
  5. Slice nori with a sharp knife. (You should be able to get 5-6 pieces)

Tips:
1. Add amino acids to the sauce recipe or use as a dip.

 

 

 

 

Chelly; Faith, Hope, Love & Health
WWW.IHAVEDEVINEHEALTH.COM

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PP: Yo Mamma's Raw Yogurt

 

 

 

Chef:  Chelly
Make: 1 servings
Prep time: 5 minutes

 

Ingredients


Yogurt:

  •       1 c dried mango, packed
  •       1/4 c lemon juice or 1/4 lemon with rind
  •       1/2 c dried pineapple, loose
  •       1 c frozen rice milk ice cubes

Date Sprinkle

  •      1 c dates, chopped
  •      1/2 c chopped nuts, (PS if added)

Fruit Toppers

  • Fresh/dried berries
  • Your favorite fruit fresh/dried

Directions

  1. Blend yogurt ingredients in a Vitamix/high speed blender until creamy add iced milk until yogurt consistency.
  2. Sprinkle with chopped dates sprinkle with (plant strong) or without (plant perfect) nuts -OR- fruit. 

Tips


1. Yogurt can also be made with 1 cup frozen berries, 1 cup nuts and 1/4 of a lemon with the
rind

2. This yogurt can be made with or without nuts and still be delicious! Add 1 cup granola,
oatmeal or dried buckwheat, 1/2 cup sprouted quinoa or 1/8 cup of chia seeds for a delicious
and nutritious treat as well.

Chelly; Faith, Hope, Love & Health
WWW.IHAVEDEVINEHEALTH.COM

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PP: Chinese Asian Pineapple Stir Fry

Chef:  Chelly
Makes: 1-2 servings
Prep time: 20 minutes

Ingredients

  • 1-2 large parsnips
  • 1/2 c hemp seeds (optional)
  • sea salt and pepper to taste!
  • 1 bunch chopped scallions
  • 2 c of chopped assorted vegetables

Pineapple sauce

  • 1 c pineapple
  • 1/2 c tamari sauce
  • 1 t pepper or cayenne
  • 1/4 c agave, maple syrup, (whole plant based sweetener)

Directions

  1. Add pepper and parsnip to your Vitamix/high speed blender with the “S” blade and chop until it resembles rice.
  2. Add hemp seeds and vegetables mix well. 
  3. Add pineapple sauce.
  4.  Enjoy!

Tips:
1. This stir fry can be served on a bed of dark leafy greens.
2. Wrap the stir fry in a collard leaf and enjoy as a wrap.

Chelly; Faith, Hope, Love & Health
WWW.IHAVEDEVINEHEALTH.COM

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PP: Banana Split

 

Chef:  Chelly
Makes: 2 servings
Prep time: 10 minutes
Blend time: 90 seconds

 

Ingredients

  • 2 banana, slice down the middle
  • 2 c frozen blueberries
  • 2 c frozen raspberries!
  • 2 c frozen pineapple!
  • 1 orange
  • 4 T maple syrup

Directions

  1. Slice banana down the middle to open not to separate, place bananas in two separate bowls
  2. Blend up peeled orange with maple syrup until chunky or smooth

  3. Blend frozen fruit separately in your Vitamix/high speed blender for 30 seconds until it resembles ice cream. Clean the Vitamix/high speed blender after each ice cream flavor 

  4. Place one scoop of each of the frozen fruit ice creams on the banana

  5. 4. Pour orange glaze over banana split and enjoy. Be creative with healthy toppings.

Tips: 
1. Add fresh diced small vegetables like beets, carrots or sweet potatoes. This adds crunch,
color and fiber to your breakfast dessert.!
2. Add fresh fruit like apples, cherries or any type of dried fruit, nuts or seeds if you eat them.!

Chelly; Faith, Hope, Love & Health
WWW.IHAVEDEVINEHEATLH.COM

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PP: Apple Pie Treat

Chef:  Chelly
Makes: 1 servings or more
Prep time: 5 minutes

Ingredients

  • 1 gala apple, cubed
  • 1 banana, sliced
  • 1 c granola (oil free)
  • 1/2 c currants
  • 1  julienne greens
  • 2 T sweetener of choice

Directions

  1. Combine ingredients in a bowl
  2. Mix well
  3. Enjoy


Tips:  This is great for breakfast or lunch, travels well and is very filling.   Experiment with different vegetables.


Chelly; Faith, Hope, Love & Health
WWW.IHAVEDEVINEHEALTH.COM

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PP: 3 Way Oatmeal


Chef:  Chelly
Makes: 1 serving
Prep time: 10 minutes

Ingredients

  • 1 c oats
  • 1 c shredded carrots
  • 1-2 c rice milk

Directions

  1. Mix all ingredients
  2. Enjoy!


Tips:     Optional additions: 1/2 t cinnamon, nutmeg, vanilla, 1/4 c Nuts or
seeds, dried fruit, 1 c fresh fruit.


Faith, Hope, Love & Health, www.ihavedevinehealth.com
 

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