Vegetable StockIn large 8 quart stock pan4 Yellow Finn Potatoes, peeled and quartered1 Yellow Onion peeled and quartered4 Garlic Cloves4 Large Carrots peeled, washed and chopped6 Celery Stalks washed and chopped4 White Mushrooms QuarteredGreen Leek TopsSalt/Bay Leaf POTATO LEEK SOUP4 Large Yellow Finn Potatoes, peeled and quartered2 Leeks, washed and sliced, Keep green parts for stock4 tbs Miyoko’s Cultured Butter1/2 …
Marrakesh Chickpea Veggie Bowl
Basil Tahini Dressing 1 cup Tahini1/2 Bunch of Basil 1 Garlic CloveEVOOWaterSalt/Pepper Blend, adding water until desired consistency, creamy and delilsh. CHICKPEAS 1 Jar Jovial ChickpeasSauté in iron skillet until light brown, add Maresh Pepper, salt. KALE Sauté Kale in a little water until lightly steamed, drain and squeeze of lemon. PARSNIP PUREE 4 Carrots 4 Potatoes4 ParsnipsVegetable Broth Boil …
Indian Creamy Coconut Black Lentil Bowl
BLACK LENTILS 1 cup Black Beluga Lentils 2 & 1/2 Cups Water 1 Bay Leaf 1/4 Can Coconut Milk stirred well 1/2 Tbs. Turmeric Powder Ginger grated 3 Cloves garlic minced MUSHROOMS ~ Oysters and Maitake 1 Clove Garlic EVOO Fresh Thyme off stem Madeira Black Truffle Balsamic Glaze for finishing Rinse and drain the lentils, no need to soak, …
Raw Living Medicinal Breakfast ~ Brunch
1 Jar of Coconut Mlyk *Young Living Foods 2 pints Organic Blackberries 1/2 Organic Cantaloupe chopped Organic Figs sliced in half 1 Banana sliced on diagonal So thankful to have this Raw Probiotic Coconut Mlyk locally made, if you don’t have it available you could use any coconut mlyk and combine the following with it in a blender: Coconut mlyk, …
Vegan French Lentil Soup with Greens
2 Cups Lentils Soaked for at least 2 hours* 6 – 7 Cups Veggie Broth or water 1 Large Onion diced 4 Large Cloves Garlic 1 Red Pepper 1 Large Carrot diced Handful of your favorite Wild Mushrooms chopped finely 1 Tsp Ground Cumin Bay Leaves Parsley Branches and Cilantro tied together 4 Cups of Kale, Chard diced finely Pink …