Ingredients:

2 large sweet potatoes (peeled)

1 zucchini

1 yellow squash

1 can quartered artichokes

Optional (tomato sauce to top)

For Basil Ricotta: 

1 cup cashews

6 (ish) Basil Leaves

Juice of one lemon

3 tbsp nutritional yeast

Splash almond milk 

Directions:

1. Preheat oven to 400 degrees

2. Slice sweet potato into thin round slices (see picture above). Be sure to use a sharp knife!

3. Slice zucchini and squash 

4. Place sweet potato rounds to cover the bottom of the casserole dish

5. Layer zucchini on top of sweet potato 

6. Place all ingredients for the basil ricotta in a food processor and blend

7. Cover sweet potatoes and zucchini with half the ricotta. Place remaining ricotta in a bowl and blend quartered artichokes in the food processor

8. Spread blended artichokes on top of the veggies

9. Layer remaining sweet potatoes and the yellow squash

10. Top with remaining ricotta. Top with tomato sauce (optional)

11. Bake at 400 degrees for 50 minutes  

The post Sweet Potato, Zucchini, and Yellow Squash Bake appeared first on Wellness Training Institute.

This recipe is not only detox friendly, but it’s delicious too! It’s perfect for the fall weather that’s soon to be here. We topped this with our Basil “Ricotta” Sauce and we used just about the same ingredients for this recipe as we did to make the Creamy Coconut Zucchini Casserole. Enjoy!

Ingredients

• 2 Cups Button Mushrooms
• 2 Shallots
• 6 Garlic Cloves
• 5-6 Zucchini
• 3 Raw Banana peppers
• 1 can coconut milk

Directions:

1) Cut up garlic and let it sit for 10 minutes

2) Cut up shallots and mushrooms

3) Add shallots, mushrooms, and garlic in a pan and start to sauté in vegetable broth for 10-15 minutes or until brown

4) Add coconut milk and continue cooking.

5) Cut up zucchini and add it into the pan with mushrooms, shallots, and garlic

5) Cook for about 10-12 minutes

6) Serve as a soup and add toppings like the Basil “Ricotta” sauce. 🙂

The post Cream of Zucchini and Mushroom Soup appeared first on Wellness Training Institute.

For this month’s Cooking Day recipe, we used up some FRESH zucchini that one of our members generously gave to us (along with many other veggies!). We are so grateful to have such amazing gardeners who think of us. And check out the size of this zucchini!!

We made a Creamy Coconut Zucchini Casserole with Basil “Ricotta” Sauce and a Cream of Zucchini and Mushroom Soup. If you’re someone who isn’t new to our recipes here at WTI, you will notice a pattern and that is… COCONUT MILK! We use this as a substitute for regular dairy milk. It adds such a GREAT and UNIQUE flavor that is bound to set your dish apart at any party.

Ingredients

• 2 cups Button Mushrooms
• 2 Shallots
• 6 Garlic Cloves
• 5-6 Zucchini
• 3 Raw Banana peppers
• 1 can coconut milk
• 1 bottle of tomato sauce (we used organic Bello Spicy Marinara)
• 1 1/2 cup Basil “Ricotta” Sauce

Directions:

1) Cut up garlic and let it sit for 10 minutes.

2) Cut up shallots, mushrooms, and banana peppers.

3) Add shallots, mushrooms, banana peppers, and garlic in a pan and start to sauté in vegetable broth for 10-15 minutes or until brown. Add coconut milk and cook for an addition 2-3 minutes. 

4) Cut up zucchini into little discs and add them to a glass pan while mushrooms are cooking.

5) Start layering tomato sauce, zucchini, and mushrooms mix in your glass pan.

6) Add a layer of Basil “Ricotta” Sauce on top.

7) Cook in the oven for about 45 minutes at 350 degrees.

8) Let cool down and serve 🙂

The post Creamy Coconut Zucchini Casserole appeared first on Wellness Training Institute.

Creamy Zucchini Alfredo (Dairy-Free, Gluten-Free)

This recipe uses our creamy garlic herb sauce to make a delicious Pasta Alfredo that is completely plant based, oil-free, and gluten-free!  

Ingredients:

– 5 zucchini, spiralized (here is the spiarlizer we used, but any spiralizer will work!)

– 1 cup low sodium vegetable broth

– 2-3 cups mushrooms

– 1-2 cups creamy garlic herb sauce (see recipe here)

– 3 cups spinach

Directions:

– Heat ½ cup vegetable broth in a saucepan or wok, and add 2-3 cups sliced mushrooms. Stir frequently.   You should not need to add much more broth to this because mushrooms have a lot of water in them already. Cook for about 20 minutes, stirring frequently.

– After 20 minutes of cooking, drain out some of the excess broth / water in the mushrooms, then add the creamy garlic herb sauce into the saucepan and mix. Cook for another 1-2 minutes.

– In a separate pan, heat 2 cups water on medium heat.  Add 3 cups spinach, and let cook down for 1-2 minutes, or to desired texture.  Drain the water.

– While the spinach is cooking,  heat 3-4 cups water to medium heat. Add spiralized zucchini, and heat for 2-3 minutes. You don’t need to let the water boil, or let the zucchini stay in the water for too long, because they can overcook quickly.

– Strain the zucchini noodles, add the strained spinach, then add to the creamy mushroom sauce. Stir, and enjoy!

– Add red pepper flakes for some spice!

The post Zucchini “Pasta” Mushroom Alfredo (Dairy-Free, Gluten-Free) appeared first on Wellness Training Institute.

15 Minute Zucchini Pesto (Dairy Free)

Who doesn’t love pasta?  Why not make a pasta that is delicious AND healthy!

Ingredients: 

– 1 cup basil

– 1 garlic clove

– 2 tbsp. nutritional yeast

– Juice 1/2 lemon

– 1 can navy beans/cannellini beans

– 1 tbsp water

– Sea salt to taste (optional)

– 5 zucchinis 

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Directions:

For Zucchini Noodles   

– Spiralize zucchinis

– If you don’t have a spiralizer, you can simply use a vegetable peeler (as we did) to create a wide “egg noodle”

– For a softer & warm noodle, place the zucchini “noodles” in hot water for 1-3 minutes before serving with pesto

For the pesto: 

– Combine basil, garlic, nutritional yeast, lemon, beans, water, and salt in a food processor (a blender would work also)

– Pulse in the food processor to desired texture

– Mix in with zucchini noodles, this dish can be enjoyed cold, or warmed up!

Enjoy!

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