World Health Day is celebrated every year on 7 April. The theme for World Health Day 2022 is ‘Our Planet, Our Health’. This presents a unique opportunity for a green and healthy recovery from the COVID-19 pandemic that puts the health of individuals and the planet at the center of actions and fosters a movement to create societies focused on well-being using plant-based recipes.
Niki Connor, a certified professional chef, certified Health & Nutrition Counselor, and Nutrition Consultant shares her top 3 favorite Plant-based recipes for you to try at home.
3 Plant-Based Recipes
Holistic Chef Niki’s Lentil and Mushroom Bolognese
- ⅓ cup red lentils, rinsed
- 1 lb cremini mushrooms, diced.
- 2 tbs EVOO
- 1 yellow onion, diced.
- ½ tsp red pepper flakes
- 3 cloves garlic, minced.
- 1 bay leaf
- 2 sprigs of fresh thyme
- sea salt and ground black pepper, to taste
- 3 tbs tomato paste
- 14.5 oz can organic crushed tomatoes
- 1 tbs tamari
- 1/4 cup red wine
- ½ cup flat-leaf parsley, chopped
- Pasta of choice
- Cook lentils in a small saucepan on medium-high heat for 15-20 minutes. Strain excess water.
- Heat a large pot to medium heat and add oil, then add onion, stirring until translucent, about 5 minutes. Add garlic, red pepper flakes, and the bay leaf. Cook until garlic begins to brown.
- Add mushrooms and stir to combine. Add 1 tbs of water if needed. Add cooked lentils and tomato paste, season with salt and pepper, and stir to combine. Add thyme and cook for another 10 minutes, stirring often.
- Add red wine and Tamari. Simmer for 5 minutes, stirring often.
- Add crushed tomatoes and stir to combine. Simmer for 5 minutes, stirring often.
- Cook the pasta according to package directions, making sure it’s al dente. Once pasta is cooked, drain excess liquid and add to the bolognese. Stir to combine.
- Plate, garnish with chopped parsley, and serve.
Holistic Chef Niki’s Kale Caesar salad
• Tuscan kale
• 1/2 red onion, diced
• 1/4 cup raw unsalted sunflower seeds, soaked for 4hrs or overnight.
• 4 cloves garlic, smashed.
• Juice of 3 lemons, divided
• 1 tsp. capers
• 2 tsp. shredded nori
• 1 tsp. nutritional yeast
• 1 tsp. dijon mustard
• ¼ tsp. tamari
• Ground black pepper, to taste.
• Water to thin as needed.
- Massage juice of 1 lemon and 1 tsp EVOO into the kale to soften.
- Blend remaining ingredients except for the onion in a high-speed blender or food processor.
- Add dressing and red onion to kale and toss to combine.
- Plate and serve with extra ground black pepper
Holistic Chef Niki’s Apple Crisp
- 8 apples (Fuji or Fuji and Granny Smith), sliced thin with a mandolin
- Juice and zest of 1 lemon
- 2/3 cup coconut sugar
- 2 tsp. ground cinnamon
- 3 tbsp. arrowroot starch
- 1/4 cup oat milk
- 3/4 tsp. freshly grated ginger
- 1 pinch nutmeg
- 1 cup gluten-free rolled oats
- 1 cup almond flour
- 1/2 cup coconut sugar
- 1/2 cup maple syrup
- 1/2 cup walnuts (roughly chopped)
- 1 tsp. fleur de sel
- 2 tsp. ground cinnamon
- 1/2 cup melted coconut oil
- Preheat oven to 350F
- Thinly slice apples with a mandolin.
- Add apples to a large mixing bowl and top with the remaining filling ingredients.
- Grease a baking dish with coconut oil (you can use a spatula or paper napkin).
- Transfer the mixture to the baking dish.
- Add topping ingredients to a mixing bowl. Stir to combine, and then pour overfilling.
- Bake for 1 hr.
- Let rest for 20 minutes before serving.
- Serve with coconut whipped cream or coconut vanilla ice cream.
For more interesting plant recipes visit: http://holisticchefniki.com
The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.