Lunch Ideas

Here is Lunch Showcase #1. These are some of the lunches we've had. As I mentioned in the 30 Day Nature Isle Recipe Marathon Wrap Up, these meals are to help trigger ideas as to how you can add more vegetables into your lunch or dinner meal. Some of the pictures are not recent so the picture quality is not as good as others. In cases where the recipe is available I've linked the caption below the picture to the recipe so you can click it to get the recipe. Enjoy!

Ground Provisions with Pumpkin and Spinach in Coconut Milk

Lentils served over plain rice with green banana, avocado, tomato and carrot

Breadfruit with Cucumbers in Coconut Milk

Macaroni salad with avocado and raw ripe plantain

Carrot rice with pumpkin mash, ground provisions and carrot & cabbage slaw

Potato Salad, Black Beans, Sliced Cucumbers and Grated Carrot

Spaghetti, Corn, Green Bean & Spinach Dish with Lentils

Hope you enjoyed this first glimpse into our lunch table. Go ahead and share in the comments some of the vegetarian type of meals you have had.

Tweet

Visit and like the Fruitful Vine Facebook Page for even more articles and links on healthy living.

Yellow Split Pea and Pumpkin Soup

This is the 11th recipe in our 30 Day Nature Isle Recipe Marathon.

Yellow Split Pea and Pumpkin Soup

2 cups yellow split peas
2 cups cubed pumpkin (peeling is optional)
2 potatoes, cubed (peeling is optional)
1 christophene, cubed (peeled)
1 onion
5 cloves garlic
Parsley
 Celery
Small sprig of rosemary
Curry
Coconut oil/Olive oil
Sea salt

Method
Saute onions, green seasoning and garlic in coconut oil/olive oil.  Add curry and saute for about 10-15 seconds more. Add split peas and enough water to about twice the level of the peas.  Bring liquid to a boil and lower heat. When peas are almost done, add pumpkin, christophene, potatoes and sea salt. Stir from time to time because split peas have a tendency to stick to the bottom of the pot.  When pumpkin is cooked, scoop out some and some of the liquid.  Blend and add back into the pot. Stir together, let cook another few minutes.  

N.B. Feel free to adjust the salt and other seasonings to your taste.  Also for an added dimension of flavor you may add some coconut milk and additional coconut oil towards the end.
Serve and enjoy!

Tweet

Visit and like the Fruitful Vine Facebook Page for even more articles and links on healthy living.

White Potato and Spinach Salad

Here is the 4th recipe in our 30 Day Nature Isle Recipe Marathon.

White Potato and Spinach Salad

4 white potatoes
1/2 cup finely chopped spinach
Mayonnaise
Sea salt

Method
Peel white potatoes and steam(or for added nutrition leave potato skins on). Cut potatoes into chunks and place in a bowl. Add chopped spinach, salt and mayonnaise. Mix them all together.
 Enjoy!

Tweet

Visit and like the Fruitful Vine Facebook Page for even more articles and links on healthy living.

Potato Leftover Casserole

I am a fan of leftovers. I don't like to waste good food. So for today's recipe I used some leftover things I had in the fridge. This post will be a bit different because I am including pictures of the process for a little more detail.  This first picture is of the finished product:

Potato Leftover Casserole

Frozen potatoes (the kind used for fries)
Salmon (canned, crushed)
Vegetarian baked beans
1 cup shredded coconut
1 onion (coarsely grated)
5 cloves garlic (finely grated)
Celery (chopped)
Parsley (chopped)
Curry
Sea salt
Apple cider vinegar (1/2 tsp)
1 cup water


Method

Grease casserole dish. Place frozen potatoes at the bottom of the casserole dish. Set aside.  In a separate bowl mix all remaining ingredients.  Add 1 cup water.  Taste and adjust seasonings if needed.  Spread mixture over potatoes.  Cover with foil and bake in 475 degree oven for 20 minutes.  Uncover and leave for another 5 minutes or until golden brown.

Serve and enjoy!

Now for pictures of part of the process:

Frozen potatoes:

Leftover salmon:

Leftover vegetarian baked beans:

 Shredded coconut (leftover from making coconut oil):

 Celery (both leaves and stalk):

 Parsley:

Garlic:

 Chives:

The mixture:

Layered on top of the potatoes:

The finished product:

 Hope you enjoyed the pictures.  Let me know if you tried it how it turned out.