Italian Chickpea Stew
2 TBSP [real] butter 7 oz shiitake mushroom, chopped (give or take), or mushroom of choice 8 cloves of garlic, chopped into chunks 1/2 tsp crushed red pepper 1 dollop of chopped, jarred, sun-dried tomatoes 28 oz can [or box] chopped or crushed tomatoes 2 cans of chickpeas, rinsed & drained 1 bunch of kale (or greens of choice), about 12 large leaves Fresh basil (large handful), chopped Generous drizzle of extra virgin olive oil Salt & pepper to taste Melt butter in a stock pot over medium heat and sauté chopped mushrooms until cooked down a bit (about 5 mins) Add chopped garlic, a...
Read MorePasta & Peas
Butter 1 large onion, chopped 2 cups broth of choice 1/2 lb pasta (small shape like shells / elbows / ditalini, etc) 1 tsp pure salt 1 lb frozen peas 1/2 cup freshly grated parmesan cheese Swirl of olive oil & freshly ground black pepper to taste Melt some butter in a medium sized sauce pot. Add chopped onion and sauté about 5 minutes (until the onions look good to you – depending on how you like them) Add broth, bring to a boil, and stir in pasta and salt. Lower heat, cover, and simmer (stirring occasionally to prevent pasta from sticking to bottom of pan). Add the peas when...
Read MoreNachos for Dinner :)
Coconut oil 2-6 cloves of garlic (chopped or minced) – optional 2 jalapeños, chopped (with or without seeds) – optional 1 pound ground beef (see vegetarian substitute below) 2 TBSPs taco meat seasoning Tomatoes (chopped) Avocado (chopped) Cilantro (chopped), divided Lime juice Tortilla chips (preferably blue corn) 8 ounces sharp cheddar (shredded) 8 ounces pepper-jack cheese (shredded) Preheat the oven to 350. Sauté the garlic and jalapeño in coconut oil over medium-low heat for a minute or 2. Add the ground beef and crumble it in the pan using a blunt utensil (etc – edge...
Read MoreFarmer Bean Soup
1 & 1/2 cups dried red kidney beans 2 carrots, peeled and cut into quarters 1 medium yellow onion, peeled and quartered 1 celery stalks, quartered 6 scallions, green tops only, cut into quarters 1 large sprig rosemary, needles only 3 TBSP extra virgin olive oil 8 cups broth (veggie or chicken) 1/2 tsp pure salt freshly ground black pepper to taste 1 thinly sliced onion for garnish (optional) a few dashes of your favorite hot sauce or worcester sauce (optional) lime wedges for serving (optional) Soak the beans overnight in cold water. Rinse and drain the beans. Put the beans in a soup...
Read MoreSpicy Tomato Lentil Stew
1 cup brown or green lentils 1/4 cup coconut oil 1 large onion, chopped 2 carrots, peeled & chopped 4 cloves garlic, crushed or minced 2 TBSP fresh ginger, grated or finely chopped 28 oz package chopped tomatoes 1 cup broth (veggie or chicken) 1 cup fresh or frozen peas Spice Blend: 2 tsps ground cumin 2 tsps paprika 1 tsp ground fenugreek (optional) 1/2 tsp pure salt 1/2 tsp dried thyme 1/4 tsp ground cardamom 1/4 tsp ground coriander 1/8 tsp ground cloves 1/8 tsp ground cinnamon 1/8 tsp cayenne pepper Boil lentils for about 45 minutes or until tender. In large saute pan over medium...
Read MoreEasy Black Bean Chili
1/4 cup coconut oil 2 cups chopped onions (one medium to large onion) 2 medium red bell peppers 6 garlic cloves, chopped 2 TBSP chili powder 2 tsp dried oregano 1 & 1/2 tsp ground cumin 1/2 tsp cayenne pepper 3 cans black beans, drained, 1/2 cup liquid reserved 1 16-ounce can tomato sauce Optional Add-ins: chopped fresh cilantro sour cream grated monterey jack or cheddar cheese chopped green onions Heat oil in large saute pan over medium heat. Add onions, bell peppers, garlic, and sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, cayenne, and cook 2...
Read MoreEasy Curried Lentils
2 to 4 TBSPs butter, ghee, or coconut oil 1/2 tsp garlic powder 1/2 tsp curry powder 1 cup (dry) sprouted lentils (truRoots brand) salt & pepper Add lentils to 3 cups boiling water. Cook for 5 mins, turn off heat, cover w/ lid & let sit for 2 mins. Drain excess liquid. Melt butter in saute pan. Stir in curry & garlic powder until combined, then add drained lentils. Saute for about 5 mins, or until done to your liking. Add salt & pepper to taste. Serves 2 to 4 depending on the accompaniment....
Read MoreIndian Spiced Lentils w/ Kale
1 cup lentils (green or brown) 1 tsp pure salt 1 bunch of kale, stems removed and chopped 2 TBSP coconut oil, butter, or ghee 1 heaping tsp ground coriander 1/2 heaping tsp ground cumin 1/2 heaping tsp ground mustard 1/2 heaping tsp hot red pepper flakes 2 garlic cloves minced 2 tsps minced fresh ginger root Bring lentils, 6 cups water, and salt to boil in medium saucepan; boil for 5 mins. Reduce heat; simmer until lentils are tender but still hold their shape, 20 – 25 mins Add kale during the last 5 mins of cooking. Meanwhile, heat oil (or butter) in large skillet over medium heat....
Read MoreChickpea Patties
1 cup dry chickpeas soaked 24 hours 1 cup steel cut oats, soaked 4 – 8 hours 1/2 cup sunflower seeds, ground 1/2 cup whole grain flour (I use teff flour) 1 medium onion, finely chopped 2 TBSP tamari/soy sauce 2 TBSP melted butter, coconut oil, or ghee 2 tsps pure salt 1 well beaten large egg Rinse the soaked chickpeas thoroughly. Put the drained chickpeas in a food processor and process until coarsely ground. Drain the oats, add them to the chickpeas & process until combined. Add the remaining ingredients & combine. Tear off 12 square sheets of wax paper. Divide the bean...
Read MoreBrown Rice & Adzuki Bean Patties
1 & 1/2 TBSP coconut oil 1 & 1/2 cups red onion, roughly chopped 1 cup celery, chopped 3 large garlic cloves, finely chopped (or pressed) 1/4 tsp pure salt freshly ground black pepper to taste 2 cups cooked short grain brown rice 1 can adzuki beans (or black beans) 2 & 1/2 TBSP high quality ketchup (no HFCS !) 2 TBSP good quality BBQ sauce 1 & 1/2 tsp dijon style mustard 1 & 1/2 tsp fresh rosemary, finely chopped 3/4 tsp pure salt 1 & 1/2 cups whole grain breadcrumbs 2 TBSP coconut oil (for frying) Heat the oil In a skillet over medium heat. Add the onion,...
Read MoreRice Bean & Cilantro Salad
For the Rice 1 cup Lundberg wehani brown rice 2 cups of water 1 TBSP coconut oil or butter (optional) 1/2 tsp pure salt (optional) For the Vegetables 1 can black beans 1 & 1/2 cups frozen corn, thawed 1 red bell pepper, diced 1 scallion, diced LOTS of fresh cilantro! 1 garlic clove, minced juice of 1 lime (about 2 – 3 TBSP) 1 & 1/2 tsp cumin 1/2 tsp pure salt Combine rice, water, oil and salt in a small pot. Bring to a boil, then cover and simmer for 45 mins. Remove from heat (still covered) and let sit for 10 mins. Fluff with fork, then mix together with the rest of the...
Read MoreGreens Beans & Shells
butter, ghee, or extra virgin olive oil garlic (6 – 8 cloves), chopped crushed red pepper (optional) 11 oz spinach (more or less) 2 cans cannellini beans 32 oz vegetable broth pure salt & pepper 1 pound medium whole grain shells Cook pasta. Saute garlic in olive oil until lightly browned. Shake in some crushed red pepper if using. Add spinach & saute until wilted (just a few mins). Add beans & vegetable broth & stir until heated through. Toss in cooked pasta & serve. ______________________________________________________________________________________ SIDE...
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