Coconut Lentil Soup

Ingredients

• 1 cup yellow split peas
• 1 cup red split lentils
• 7 cups water
• 1 medium carrot, diced
• 2 tbsp fresh peeled minced ginger
• 2 tbsp curry powder
• 2 tsp coconut oil
• 8 green onions, thinly sliced
• 2 cloves garlic
• 1/3 cup tomato paste
• 1 can coconut milk
• sea salt to taste
• handful cilantro chopped

Directions

• Wash the split peas and lentils under warm water and rinse until the water is no longer murky
• Place them in a large stock pot and cover with water and bring to a boil
• Reduce heat to a simmer, add the carrot and 1 tbsp of ginger
• Cover and simmer for about 30 min or until the split peas or soft
• In a small skillet heat coconut oil on low heat, add the curry powder, and brown lightly, then add the green onions, and the remaining ginger
• Saute for 2 min stirring constantly, then add the tomato paste and saute for another 2 minutes
• Add this mixture to the simmering lentils, along with the coconut milk, and the sea salt
• Simmer uncovered for 20 min to thicken the soup.  Add water if you like it to be a thinner consistency
• Garnish with green onions and cilantro and serve

Serves: 6

Prep time and Cook time: 45 min

Recipe courtesy of www.101cookbooks.com with adjustments made by me!

 

 

 

Kale and Sweet Potato Soup

Ingredients

• 1 tsp coconut oil
• 1 cup chopped sweet onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 2 cloves garlic minced
• sea salt and black pepper to taste
• 4 cups vegetable broth
• 6 cups peeled, cubed sweet potatoes
• 4 cups chopped kale

Directions

• In large saucepan, heat oil over medium high heat
• Add onion, garlic, celery and carrot, salt and pepper
• Cook until tender, about 5 minutes
• Pour in broth and bring to boil
• Add sweet potato and reduce heat to maintain a simmer
• Cover and cook until sweet potatoes are tender and crisp, about 10 minutes
• Stir in kale and cook 10 minutes more
• Use a hand blender to blend the soup until smooth
• Serve warm

Serves: 4-6

Cook Time and Prep Time: 50 min

Juiced: The E-Book

In Honor of Fellow Chiropractor Jack Lalanne I decided to share this book

Someone who I admire put this awesome book together and I wanted to share it with our readers.

58 pages of solid information on juicers, juicing tips and recipes! Enjoy and share!

Juiced-Ebook

Babyfood – Carrot, Zucchini & Potato Patties

Ingredients

• 1 large organic potato
• 1 carrot peeled & shredded
• 1/2 zucchini shredded
• Himalayan sea salt to taste
• Coconut oil

Directions

• Boil potato until tender and ready to mash
• Mash potato and mix well with shredded carrot and zucchini
• Add sea salt to taste
• Form into small patties (about 2 inches wide)
• In a small frying pan add a tiny bit of coconut oil and heat on low-medium
• Lightly brown patties on each side

Recommended for children over one

Dr Patel’s Homemade Tomato Sauce

Ingredients

• 2 medium onion diced
• 7-8 cloves garlic minced
• 8-10 fresh roma tomatoes
• 6 mushrooms chopped
• 1 green pepper diced
• 1 carrot diced
• 1 stalk celery diced
• 1 zucchini diced
• 2 tsp fresh basil chopped
• 1/2 tsp dried thyme or fresh
• 1/4 tsp red chili powder
• 1 tsp garlic powder
• 2 tsp balsamic vinegar
• 2 tsp grape seed oil
• sea salt and black pepper to taste

Directions

• Puree tomatoes in a food processor
• In a medium sauce pan, saute onion on medium-low heat until translucent
• Add garlic and saute for 1 min
• Add carrot, green pepper, celery and zucchini saute for another 3 min, then add mushrooms and saute for another 2 min
• Add pureed tomatoes and bring to boil
• Add balsamic vinegar, red chili powder, garlic powder, thyme, sea salt and black pepper
• Boil for another 2 minutes, bring to simmer covered for 15 min
• Add basil and then simmer for another 5 minutes
• Serve with your favorite brown rice pasta!

Thanks to Linda for the farm fresh roma tomatoes!!!!

Carrot, Apple & Kale Juice

Ingredients

• 15 carrots
• 3 cups kale
• 1/2 cucumber
• 4 stalks of celery
• 2 apples cored

Directions

• Put each vegetable through juicer one at a time and mix well
• Serve immediately and Enjoy!

Lentil Chili

Ingredients

• 8 cups low-sodium vegetable broth, divided
• 1 medium yellow onion, chopped
• 1 large red bell pepper, chopped
• 2 large carrots finely diced
• 5 cloves garlic, finely chopped
• 1/4 tsp tumeric
• 1/2 tsp ground cumin
• 1 teaspoons chili powder
• 1 (16-ounce) package brown lentils (about 2 1/4 cups lentils)
• 2 (15-ounce) cans diced tomatoes
• 1/4 cup chopped cilantro
• sea salt and black pepper to taste

Directions

• Bring 3/4 cup broth to a simmer in a large pot over medium-high heat
• Add onion, carrots, and garlic and cook about 8 minutes or until onion is translucent
• Then add bell pepper until it is slightly tender
• Stir in chili powder, cumin, and tumeric and cook 1 minute, stirring constantly
• Add lentils, tomatoes and remaining 7 1/4 cups broth
• Bring to a boil, reduce heat to medium-low and simmer, partially covered, 30 minutes or until lentils are almost tender
• Add sea salt and black pepper to taste
• Uncover and cook 10 minutes longer
• Stir in cilantro and serve

Serves 8

Cook Time and Prep Time: 60 min

recipe courtesy of wholefoods.com with adjustments made by me!

Babyfood – Carrot Lentil Puree

Ingredients

• 2 tbsp red lentils
• 1 carrot peeled and diced
• 3 tbsp water
• 1/4 tsp tumeric
• himalayan sea salt to taste
• 1/2 tsp extra virgin olive oil

Directions

• Wash red lentils well until water is clear
• Soak for approx 30 – 60 min
• Boil red lentils and carrots until tender and cooked (add more water if needed)
• Add tumeric
• Puree with a blender or mash with a fork for lumpier texture
• Add salt and olive oil and mix well

Baby Food – Vegetable Medely Puree

Ingredients

• 1/2 zucchini diced
• 1/2 sweet potato, peeled and diced
• 1 carrot peeled and diced
• 1/2 tsp olive oil (only use if infant is 10 months or older)
• tiny pinch of pink himalayan sea salt

Directions

• Steam zucchini, sweet potato and carrot in a steamer pot until tender
• Blend well and add desired amount of water (from steamer pot) to get desired consistency
• Add olive oil and salt

Apple Watermelon Juice

Ingredients

• 2 slices of watermelon with rind
• 4 leaves of kale
• 8 carrots peeled and washed
• 3 apples cored and washed

Directions

• Insert all vegetables and fruits into juicer one at a time
• Stir well and serve immediately