Farmer 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 MoreCaribbean Roasted Root Veggies
DRESSING: 3 TBSP tamari/soy sauce 2 TBSP coconut oil 2 TBSP red wine vinegar 1 TBSP natural sugar 1 small onion, coarsely chopped 1/2 tsp dried thyme 1/2 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp ground black pepper 2 tsp grated fresh ginger 1 large garlic clove, minced or crushed Puree dressing ingredients in a blender. VEGETABLES: 12 cups (more or less) mixed root vegetables, chopped This time, I used a combination of rutabaga, beet, sweet potato, and carrot. Other good options are parsnip, turnip, white potato, or any type of winter squash. Preheat oven to 400. Peel and chop...
Read MoreOven-Roasted Chipotle Potatoes
3 & 1/2 lbs potatoes (red or white) 1/4 cup melted butter, ghee, or coconut oil 1 tsp pure salt 3/4 tsp garlic powder 1/2 – 1 tsp chipotle powder (or regular chili powder) freshly ground black pepper to taste Preheat oven to 425. Wash potatoes well and chop into bite sized pieces (leave skin on). Melt ghee (or whatever you choose to use) and pour into a large bowl (big enough to eventually hold the potatoes). Add seasonings and mix well. Add the potatoes and toss to coat. Transfer to two cookie sheets lined with parchment paper. Roast for 45 mins to an hour, depending on how...
Read MoreCoconut Milk Smoothie
3/4 to 1 cup coconut-milk-tonic** 2 TBSP high-quality protein powder (optional) 1 banana 3/4 to 1 cup fresh or frozen fruit Add to blender (in that order), and blend. Yields one serving (approx 16 – 20 oz). ________________________________________________________________________ SIDE NOTES: **The COCONUT-MILK-TONIC is just coconut milk, thinned out with some water (equal parts of both). Nothing fancy or difficult to prepare. ~ I load the blender in that particular order for a reason. If you add the milk first, you can measure it accurately right in the blender (most blenders have...
Read MoreCaramel Sauce
1/2 cup cashew butter 1/2 cup maple syrup 1/2 cup DATE-PASTE 2 tsps vanilla extract 1/8 tsp sea salt Place all ingredients in a blender & process until smooth. Will keep for 2 weeks in the fridge. Once refrigerated, the sauce will need to be warmed (to at least room temp) before serving in order to obtain the proper consistency. ______________________________________________________________________________________ SIDE NOTES: ~ Adapted from “Raw for Dessert” ~ There’s not too much to the date paste. It’s only dates blended with water so it’s no big deal to...
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