Veggie Recipe

Preheat the oven to 180°C (350°F). Toss the asparagus with olive oil, sea salt, and lemon zest. Roast in the oven for 10-12 minutes until tender.

In a pot, sauté chopped onions and minced garlic until translucent. Add diced carrots and cook for a few minutes. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes. Blend until smooth, then stir in coconut milk, cumin, and black pepper.

In a bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber. Drizzle with balsamic vinegar and top with crumbled feta cheese.

Cook quinoa in vegetable stock according to package instructions. Meanwhile, grill sliced zucchini and bell peppers until tender. Toss cooked quinoa with grilled vegetables and chickpeas. Garnish with chopped cilantro.

Steam broccoli until bright green and tender. Sauté minced garlic in olive oil, then toss with broccoli, lemon juice, and red pepper flakes.

Blend avocado, cocoa powder, maple syrup, and vanilla extract until smooth. Chill before serving.