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Accessible and easy-to-follow, The Greenprint is a movement to embrace your absolute best and healthiest life. Through his more than two decades of experience working with clients, including some of the world’s biggest celebrities, and spearheading exercise and nutrition research, Borges developed the groundbreaking “22 Laws of Plants,” which he’s determined are the most important plant-based diet, exercise, and lifestyle secrets for losing weight, increasing energy, boosting metabolism, and reducing inflammation, not to mention helping minimize your carbon imprint to help the planet. The Greenprint outlines three simple, step-by-step plans to implement the 22 Laws into your life, depending on where you are on your journey. Whether you are ready for a gradual shift or excited to tackle them all full-on, in just weeks you will be on your way to a healthier, cleaner approach to eating that includes plenty of whole grains, bountiful veggies, legumes, nuts and more. You’ll also find meal plans, more than 60 delicious recipes, countless tips, and inspirational stories to help you along the way. Take control of your diet, create your own Greenprint and forever alter your weight, your health and the planet.
From the Publisher
“We want to challenge you, as we challenge ourselves, to move toward plant-based foods. We all have a responsibility to stand up for our health and the health of the planet. Let’s take this stand together. Let’s spread the truth. Let’s make this mission a movement. Let’s become The Greenprint.” – From The Introduction By Jay-Z and Beyonce
Black Bean And Squash Quinoa Bowl
Prep: 10 Minutes | Cook: 30 Minutes | Total: 40 Minutes | Serves: 2
This delicious and nutritious bowl is made with heart-healthy plant foods like butternut squash, quinoa, black beans, avocado, tomato, and spinach.
Preheat the oven to 400ºF. Line a baking sheet with parchment paper.Spread the butternut squash over the prepared baking sheet and sprinkle with the paprika and a pinch of salt. Roast for 30 to 35 minutes, flipping halfway through, until tender and golden brown.Meanwhile, rinse the quinoa in a fine-mesh sieve and drain well. Transfer the quinoa to a small saucepan and add 1 cup water and a pinch of salt. Bring to a boil, then reduce the heat to medium-low, cover with the lid slightly ajar, and simmer for 12 to 15 minutes, until the water has been absorbed. Remove from the heat, cover completely, and let stand for 5 minutes. Fluff the quinoa with a fork.In a separate small saucepan, stir together the black beans (with the liquid from the can), tomato paste, and a pinch of salt. Bring to a simmer over low heat and cook for about 10 minutes.
Juice of 1 lime.
1½ tablespoons red wine vinegar.
1 tablespoon extra- virgin olive oil.
Pinch of garlic powder.
Sea salt and freshly ground black pepper.
To Make The Dressing In a small bowl, whisk together the lime juice, vinegar, olive oil, and garlic powder and season with salt and pepper.
2 cups spinach.
1 cup cherry tomatoes, halved.
½ avocado, sliced.
To Assemble The Bowls Divide the butternut squash, quinoa, black beans, spinach, tomatoes, and avocado between two bowls. Top with the dressing and serve.
2 cups cubed peeled butternut squash
½ teaspoon paprika
½ cup uncooked quinoa
1 cup canned black beans (do not drain)
1 tablespoon tomato paste