Recipes

Hearty Lentil Soup

You'll want to use a pot large enough to hold about 10 cups of broth.

7 cups of chicken broth (use low salt broth or salt-free broth so you can add as much as you prefer)
500g of mixed vegetables of your choice
2 cups of brown lentils
14oz of diced tomatoes
1 sweet potato chopped up into small cubes
2 teaspoons of olive oil

Set pot to medium heat with olive oil.
Add veggies and saute until tender.
Add tomatoes and cook for 4 -5 minutes stirring occasionally.
Add broth, then the lentils and bring to a boil.
Simmer at low/medium heat until lentils are tender (be careful not to over cook them or they'll lose their nutritional value)


Black Bean Brownies

2 cups of cooked black beans (non-salted)
10 Medjool Dates
2 Apples (peeled and cored)
1 tsp Vanilla Essence
2 tbsp Almond Butter
1 tbsp Ground Chia Seeds
1/2 cup Cocoa Powder
Blend all ingredients together and pour into an 8" x 8" baking dish.
Bake for 1 hour @ 275 degrees.
Special thanks to Maxine Gibson for a great recipe!

Celery and Almond Butter

Essential Fatty Acids, Fat burners and protein.  Prep time 2 min.

Curried Quinoa

Season pot first, tasting water after adding each ingredient until desired taste is reached.  Have approximately 24 ounces of water at almost a boil.

Add ingredients..

Margarine/Vegan spread	2 Tablespoons
Turmeric	2 Tablespoons
Curry Powder	3 Tablespoons
Black Pepper and Salt	(use discretion)
Anise Seed	(use discretion)
Cumin	(use discretion)
Fresh Rosemary (dried. crushed)	(use discretion)
Thyme	2 or 3 twigs
Chives	2 Tablespoons
Green Onions (chopped)	1 stalk
All Purpose Seasoning	2 Tablespoons
Cloves	3 pieces
Pimento Seed (crushed)	4 or 5

Add approx. 12 oz of frozen vegetables, boil on high for 2-3 minutes

Add approx. 8 oz of washed quinoa.  Let boil for 2-3 minutes, turn down to simmer for 15-20 minutes or until water is absorbed.

This is a great meal that tastes good and is nutrient jam packed.

This became a favorite of mine quickly.

Thanks to Benny London for this recipe.