1 Tbs safflower or canola oil
1 Tbs finely minced garlic
2 cups coarsely chopped onions
1 tsp each dried basil, oregano and rosemary leaves
1 tsp whole fennel seeds
1 large bay leaf
2 large carrots, halved lengthwise and cut into 1/4-inch slices
2 large celery ribs, diced
6 cups boiling water or vegetable broth
2 cups dried green split peas, picked over and rinsed
1/4 cup inced fresh parsley
Salt to taste
3 ears of corn, shucked
Extra virgin olive oil
sea salt and freshly ground black pepper
pumpkin seeds, for garnish
3-4 medium tomatoes (heirloom if available), roughly chopped
1/2 small red onion, thinly sliced, rinsed under cold water (helps to remove the bite), drained, patted dry
handful of basil leaves, roughly chopped
Cumin-lime dressing (recipe to follow)
1 medium yellow onion, diced small
1 organic green pepper, diced small
1 cup organic celery, sliced
1 tbsp minced garlic
2 tsp Cajun seasoning (more or less to taste)
1 14 oz can tomato puree
1 14 oz can diced tomatoes
1 bay leaf
10 cups low-sodium vegetable stock
1/2 cup black-eyed peas
1 cup faro or hulled barley
4 cups organic chopped kale or collard greens, stems removed, washed
1/2 cup cut blanched green beans or okra, optional
Kosher salt and freshly ground black pepper
1 tbsp extra virgin olive oil
Louisiana Hot Sauce, optional
1 spaghetti squash
* 2 Tbs. extra-virgin olive oil
* 1/2 red onion, chopped
* 3 garlic cloves, minced
* 1 jalapeno pepper, minced (leave seeds in for more heat)
* 1 red bell pepper, chopped
* 1 Tbs. ground cumin
* 1 Tbs. Mexican oregano
* 1 Tbs. chili powder
* 1 can black beans (drained and rinsed)
* 1 cup frozen corn, thawed
* coarse salt and freshly ground pepper
* 1/2 cup freshly torn cilantro, plus more for garnish
* 1 lime
* 1 cup grated cheddar cheese (use Daiya shreds for a dairy free version)
1/4 c. chia seeds
3/4 c. almond milk
1 T. raw cacao powder
1 banana sliced
1 tsp. raw cacao nibs
Optional - stevia to taste
This is a delicious and low calorie raw food recipe!
Ingredients:
8 ounces cherry tomatoes, cut in half
1 clove garlic, thinly sliced
¼ cup toasted pistachios
2 tablespoons torn fresh basil, plus extra leaves for garnish
2 tablespoons extra-virgin olive oil
1 teaspoon good quality balsamic vinegar
1 zucchini, thinly sliced lengthwise, then cut into ¼ inch long strips
kosher salt
Ingredients
1 cup quinoa, uncooked
2 zucchini, quartered
3 bell peppers (red, yellow, orange), bite size
1 cup cherry tomatoes, halved
1/2 cup (3.8 oz.) black (or green) olives, sliced
4 Tbsp olive oil
1 tsp garlic powder
salt + pepper
