Quick. Healthy. Delicious. 50 Favorite Recipes to Feed Your Life!
Purchase your copy today!
Roasted Roots with Fennel
Roasted vegetables are a very satisfying and nutritious snack or side dish. I like to make a big batch and have some on hand to add to salads or just munch as a snack.
They are great at squashing sugar cravings.
- 5 small beets
- 3 big carrots
- 2 parsnips
- 1 fennel bulb
- 2 tablespoons olive oil
- ½ teaspoon Real Salt
- 1 – 3 t. dried thyme (depending on how much you like)
- Optional: add some chopped garlic
Preheat oven to 400 degrees.
Scrub all your vegetables.
Chop vegetables, place into a large bowl and toss well with oil and sea salt. Transfer them to a baking dish.
Bake covered with foil for 30 minutes. Uncover and bake for 15 minutes.
Variations: try using other root vegetable combinations like daikon, sweet potato, carrot and beet; rutabaga, turnip, carrot and onion . . . the options are endless!
Click the button below to get a your copy today and begin a delicious and easy journey to health!
1 t. flax or olive oil
1 clove pressed garlic
8 cups washed and shredded Romaine
1 small lemon
1 t. paprika
½ t. sea salt or Real salt
1/8 t. black pepper
¼ t. apple cider vinegar (raw)
¼ t. dry mustard
Soak garlic in oil while you prep the rest of the ingredients. Coddle the egg in boiling water for 1 minute. Break egg (discard yolk, if desired), add to lettuce and toss. Cut lemon and squeeze thoroughly over salad. Toss. Add the remaining ingredients, plus garlic and oil mix and toss well.
Prep Time: 5 minutes
Yields: 1 cup (dressing)
Ingredients: 3 scallions, finely chopped
1/2 cup dulse flakes
2-3 tablespoons tahini
1 tablespoon umeboshi paste
1/2 cup water
1. Warm the water, add sesame butter and stir until creamy.
2. Stir or blend in umeboshi paste thoroughly.
3. Stir in dulse or scallions.
Velvety Spinach Soup
4 cups chopped spinach
2 cups water
1 ripe avocado, pitted and peeled
1 – 2 teaspoons lemon juice
2 Tablespoons chopped fresh basil
Place all ingredients into blender and puree until smooth.
Lentil Curry Soup
8 large carrots, 5 stalks celery, 1 leek, 1 head broccoli, 1 zucchini, 1 cup mushrooms, 1 cup okra, 1/2 med. Onion (or any other combo of vegetables you like)
1 1/2 cups black, brown, red or green lentils (rinse and sort out any stones)
Equal parts water and Pacific vegetable broth to cover vegetables and lentils
3 teaspoons curry powder or to taste
1 bunch cilantro
Salt to taste
Chop vegetables and place in large soup pot with lentils, curry and liquid. Bring to a boil and simmer until lentils are tender (about 30-45 minutes).
Season to taste with salt and top with chopped cilantro to serve.
Creamy Berry Sorbet
1 cup frozen banana chunks
1/2 cup frozen berries (cherries, raspberries, strawberries, blueberries, blackberries, etc.)
small amount fresh apple juice or water (about 2-4 Tablespoons)
agave or raw honey to taste
optional: 1 teaspoon raw coconut oil
Place all ingredients into processor and process, stopping and scraping down work bowl every so often. It takes a few rounds of stopping, scraping and processing before mixture begins to homogenize and cream into an ice cream consistency. Once this happens do not over process. Eat right away, or it can be stored in the freezer for 1-2 weeks. Great for kids (young and old)!