Recipes

The Ultimate Pho Bowl

April 25, 2017

I adapted this recipe from TheBlenderest.com and it’s soooooooo BOMB! I made mine with vegan ramen noodles instead, but I’d love to try this with zucchini noodles sometime soon. Either way, this one was a hit in my house!

The Ultimate Pho Bowl

The Ultimate Pho Bowl

Ingredients

    Broth:
  • 1 white onion
  • 1 2-inch piece of ginger
  • 1 stick of cinnamon
  • 1 tsp coriander seeds
  • 3-5 cloves
  • 4 cups vegetable stock
  • 2-3 drops anise extract
  • 2 tbsp soy sauce
  • ramen noodles
  • Toppers:
  • Sriracha
  • Lime
  • Fresh Basil
  • Bean Sprouts
  • Hoisin Sauce

Instructions

  1. Begin by toasting your spices in a small pan on medium heat. Combine 1 stick of cinnamon, 1 tsp of coriander seeds, and 3-5 cloves. Toast until they begin to brown and become fragrant. Place in a cheese cloth and tie with cooking twine. Set aside.
  2. Halve a white onion and a two inch piece of ginger. Place them on a baking sheet and broil until they are slightly charred. Remove from heat and begin to assemble the broth.
  3. In a medium sauce pan combine 4 cups of vegetable stock, charred onion and ginger, the bag of toasted spices, 2-3 drops of anise extract, 2 tbsp of soy sauce. Bring to a boil, reduce to low, and simmer for 25-30 minutes.
  4. Once reduced, remove the onion, ginger, and spice bag from the broth. Drop in the ramen noodles and cook according to instructions. When the noodles are perfectly tender, begin to plate.
  5. Carefully pour the pho into a large bowl and top with your favorite toppings. I went with plenty of fresh basil, bean sprouts, siracha, hoisin sauce, and a lot of freshly squeezed lime juice!
http://racheltalbott.com/the-ultimate-pho-bowl/


 XO,

Rachel

Recipes

Cilantro Lime Burrito Bowl

April 25, 2017

This burrito bowl puts Chipotle to shame! It is beyond YUMMY and the best part is how guilt free it is! It’s entirely plant based!! Best dish to serve for the whole fam—minus the jalapeños if you have little guys or prefer something a little more mild. SO GOOD!

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Cilantro Lime Burrito Bowl (VEGAN)

Cilantro Lime Burrito Bowl (VEGAN)

Ingredients

    Cilantro Lime Rice:
  • quarter of a diced white onion
  • 2 cups cooked brown jasmine rice
  • drizzle of olive oil
  • 1 lime juiced
  • Avocado Tomatillo Salsa:
  • 1 avocado
  • half a deseeded serrano
  • half a white onion
  • pinch of cilantro
  • half a large tomatillo
  • 1 lime juiced
  • 1 clove of garlic
  • pinch of salt
  • 2-4 tbsp water (as needed)
  • Toppers:
  • 1 jalapeno
  • 1 can of black beans
  • 1 cup charred corn kernels
  • half a sliced avocado
  • pinch of cilantro
  • pico de gallo

Instructions

  1. Drain excess liquid from canned black beans. Transfer to a small sauce pan and heat on medium-low until needed.
  2. Begin making the rice by adding the diced onion to a pan on medium heat. Let them sweat until they begin to brown and then add a drizzle of olive oil and 2 cups of cooked brown rice. Give this a few tosses and heat for 1-2 minutes. Set to the side until needed.
  3. Make a quick and delicious tomatillo salsa by blending 1 avocado, 1/2 a deseeded serrano, 1/2 a white onion, pinch of cilantro, 1/2 a large tomatillo, juice of 1 lime, 1 clove of garlic, pinch of salt, 2-4 tbsp of water (as needed), and blend on medium speed until smooth.
  4. Begin plating with a bed of cilantro lime rice. Add toppings as desired. Drizzle with the avocado tomatillo salsa and ENJOY!
http://racheltalbott.com/cilantro-lime-burrito-bowl/


 XO,

Rachel

Recipes

Quinoa Salad Bowl

April 25, 2017

I’m a huge quinoa bowl girl! I usually make it simply by combining some freshly made quinoa with a little arugala, avocado, squeeze of lemon juice, salt and pepper to taste and oh my goodness—SO GOOD! If you want to take that recipe to the next level, this is the recipe for you. It’s still so simple to make and the flavor components are on point =)

Greek Quinoa Salad

Greek Quinoa Salad

Ingredients

  • 1/2 cup cooked quinoa
  • 2 handfuls of arugula
  • 1/2 cup cherry tomatoes
  • 1/2 cup sliced cucumber
  • 1/2 of a sliced avocado
  • pinch of fresh parsley
  • 2 tbsp of hummus
  • 1/2 of a lemon
  • drizzle of olive oil
  • salt and pepper to taste

Instructions

  1. Cook 1/2 a cup of quinoa according to instructions. Typically it's a 1:2 ration of quinoa and water; cook covered on medium heat until the water is completely absorbed.
  2. In a medium bowl start by adding a bed of arugula. Top with cherry tomatoes, sliced cucumber, 1/2 of a sliced avocado, the warm quinoa, pinch of fresh parsley, 2 tbsp of hummus, 1/2 of a squeezed lemon, drizzle of olive oil, salt and pepper to taste. ENJOY!
http://racheltalbott.com/quinoa-salad-bowl/


 XO,

Rachel

Recipes

Super Simple Popsicle Trio

March 27, 2017

Oliver and I have been really into making homemade popsicles lately! It’s super easy, all you need are the molds, and you can make just about any flavor imaginable! This time around we went with creamy coconut, tangy mango, and chai latte popsicles. All three were a major hit!

Screen Shot 2017-03-27 at 1.04.41 PM

Super Simple Popsicle Trio

Ingredients

    Coconut Popsicles:
  • 1 Cup Coconut Milk
  • 1 Tablespoon Maple Syrup
  • Dash of Vanilla Bean
  • Shredded Coconut (optional)
  • Mango Popsicles:
  • Frozen Mango
  • Coconut Milk
  • 1/2 Lemon
  • Tablespoon Maple Syrup (Optional)
  • Chai Latte/ Chai Popsicles:
  • 1 Cup Tazo Chai Concentrate
  • 1 Cup Almond or Coconut Milk
  • little bit of vanilla bean.
  • Add over Ice, or to a Popsicle mold.

Instructions

  1. Coconut Popsicles: Combine all ingredients and pour into popsicle molds. Freeze overnight and enjoy.
  2. Mango Popsicles: Combine all ingredients. Blend on high until smooth (no chunks), Pour into popsicle molds, freeze overnight, and enjoy.
  3. Chai Latte Popsicles: Combine all ingredients and pour into popsicle molds. Freeze overnight and enjoy.
http://racheltalbott.com/super-simple-popsicle-trio/


 XO,

Rachel

Recipes

60-Second Salsa

March 27, 2017

The easiest salsa recipe EVER! Not to mention the tastiest (; If you ever find yourself in a hurry or with a craving, this should be your go-to recipe!

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60-Second Salsa

Ingredients

  • 2 Large Tomatoes
  • 1/4 White Onion
  • Few Sprigs Cilantro
  • Juice of 1/2 a Lemon
  • Juice of 2 Limes
  • 1/2 Jalapeño Pepper
  • Salt to Taste

Instructions

  1. Add all ingredients to a blender or food processor.
  2. Pulse several times until desired texture is reached (chunky or fine).
  3. Serve right away or chilled.
http://racheltalbott.com/60-second-salsa/


 XO,

Rachel