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This “Guatemalan Green Hot Sauce” starts out a

This “Guatemalan Green Hot Sauce” starts out as a bright burst in your mouth followed by a zingy punch. It is so green and raw that you can’t help but feel more alive when you eat it💚🌱 — __ Ingredients * 4 Tablespoons pickled Chili Pequin or Bird Peppers, stems removed * 4 Stalks Celery, chopped * 1 Small to Medium White Onion, large dice * 1 Handful Cilantro Leaves * 1 Handful Parsley Leaves * 1 Tablespoon Sea Salt * Pepper to taste * 6 Cloves of Garlic * 3 Limes, juiced * 2 Tablespoon Olive Oil * 3 Tablespoon Red Wine Vinegar, or what ever you have on hand. — __ Instructions 1. Place all ingredients in the blender. Fill the blender half way up with water and emulsify ingredients until smooth.

This “Vegan Curried Carrot Ginger Soup with Swee

This “Vegan Curried Carrot Ginger Soup with Sweet Potatoes” recipe is spicy, sweet and creamy. Showcasing the best produce fall has to offer and a beautiful color so soup could be better fit for your Thanksgiving table. You can find the complete recipe by clicking the link in our bio🌱❤️🌱 — __ Looking for more #cleaneating tips and homemade #plantbased recipes? Follow @eatingworks and join our community!

For this weeks #meatlessmondaymunchies share, here

For this weeks #meatlessmondaymunchies share, here is buffalo cauliflower pizza from @plantifullybased ! You can find their full recipe by checking out our story❤️ — __ Looking for more #cleaneating tips and homemade #plantbased recipes? Follow @eatingworks and join our community!

Did you know eating pumpkin is good for the heart.

Did you know eating pumpkin is good for the heart. The fiber, potassium, and vitamin C content in pumpkin all support heart health. So make sure you incorporate some pumpkin in your diet this fall🌱🧡🌱 — __ Looking for more #cleaneating tips and homemade #plantbased recipes? Follow @eatingworks and join our community!

Any time I learn about a new culinary technique th

Any time I learn about a new culinary technique that will improve digestion, I literally eat it up. Pressed salads are a Japanese tradition that is rooted in Macrobiotics. In short, a pressed salad is made by combining raw vegetables with salt and then using pressure to press down on the vegetables for two to twelve hours. So with all that being said, please enjoy this “Pressed Cabbage Salad With Ginger Miso Vinaigrette” recipe! — __ Ingredients Ginger Miso Dressing: * 1/3 rd C Rice Wine Vinegar * 1 C Toasted Sesame Oil * 2 T Mellow White Miso * 4 T Ginger Chopped * 2 Pinches Red Chili Flakes — __ Pressed Cabbage Salad: * 1 C Forbidden Black Rice Cooked * ½ Cabbage Chiffonade, Yields 4 C * 2 Carrots Chopped into Matchstick * 2 Celery Stalks Sliced Thinly on the Bias * ¼ C Sesame Seeds * ½ C Mint chopped * Salt to Taste — __ Instructions Ginger Miso Dessing: * Emulsify all of the ingredients in a Vitamix until smooth. — __ Pressed Cabbage Salad: * Cook the rice according to the packaging. Or Add 1 and 1/3rd C of boiling water to 1 C of rice with 1 teaspoon of salt. Bring the water to a boil, then immediately reduce to a simmer and cover. Allow the rice to cook for 25 minutes or until all of the water has been absorbed by the rice. Then allow the rice to sit covered to steam for 5 minutes. Fluff with a fork. * Mix the cabbage with about 1 Tsp. of salt. Place it in a large bowl and then put another heavy pot on top of the cabbage to weigh it down. I also like to add a mason jar filled with water to make the weight as heavy as possible. Allow the cabbage to sit this way for 2 hours to ½ a day. Pour off the excess water and salt. * Mix the cabbage with the rice, sesame, carrots, celery and mint. Mix well and season to taste.

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