Recipes
Lima Bean and Roasted Red Pepper Dip
Serve with raw veggies or use as a salad dressing. Will keep for 1 week in the refrigerator.Ingredients:
2 tsp olive oil
1 minced garlic clove
3...
Lentil Vegetable Stew
Ingredients:
1-1/4 cups lentils, rinsed
4 cups vegetable or chicken broth, divided
1 cup water
2 cups peeled and cubed sweet potatoes
1/2 cu...
Hummus
Ingredients:
2 cups Chickpeas (cooked)
2 cloves garlic
1/4 cup tahini
1 Tbsp. flax oil
1/2 cup fresh lemon juice
pinch of cayenne pepper
* Fo...
Bean Soup with Kale
Ingredients:
1 Tbsp. olive oil
8 garlic cloves, minced
1 medium yellow onion, chopped
4 cups chopped raw kale
4 cups low-sodium vegetable brot...
Spicy Party Mix
Ingredients:
2 1/2 cups sprouted (1 day) sunflower seeds. Soak overnight, rinse morning and evening for 1 day
1 cup lentils, soaked and sprouted...
Garbanzo Snack
Ingredients:
2 cups cooked garbanzos
2 Tbls. olive oil
1/2 tsp. ground cumin
1 tsp. garlic powder
1/2 tsp chili powder
1/2 tsp. sea salt
pinc...
Beet Kvass
A 4oz glass AM and PM acts as a blood tonic, promotes regularity, alkalizes the blood, cleanses the liver and kidneys, and aids digestion. May be u...
Carrot Fries
Great snack for kids!Ingredients:
3 good sized carrots
2 Tbls. olive oil sea salt and black pepper to taste
chili powder (optional)
Steps:
Prehea...
Bok Choy with Ginger Vinaigrette
Ingredients:
1 pound chopped bok choy
1 Tbls. white wine vinegar
2 tsp. dijon mustard
2 tsp. Braggs Liquid Aminos
1 tsp. honey
1 small garlic ...
Arugula Pesto
Ingredients:
1/2 cup extra virgin olive oil
1 1/2 cups arugula (you could also use spinach, basil, cilantro)
1/4 cup parsley
2 cloves garlic
Sea...