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

Homemade Vegetable Broth

Ingredients

• 2 medium yellow onions sliced
• 2 medium carrots, peeled and sliced
• 5 stalks celery, sliced
• 3 cloves garlic cut in half
• 1 medium potato cut into 1-inch chunks
• 4 bay leaves
• 2 tsp whole black peppercorns
• 8 sprigs parsley
• 16 cups water

Directions

• Place all ingredients in a large pot
• Bring to boil over high heat
• Reduce to simmer and cook for another 2 hours
• Strain and discard solids
• Cool and refrigerate for upto 3 days
• Stir before using if broth separates

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

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!

Asian Rice Salad

I am posting this recipe now (it is on the dinner menu for tomorrow night) because the mung beans in this recipe take 8-12 hours to sprout.  Picture to follow – I’m sprouting my seeds!

Sprouting Method:

• In a bowl, wash 1/2 a cup of mung beans until water is clear
• Soak washed mung beans in about 2 cups of warm water
• Soak for 24-72 hours
• Drain thoroughly once mung beans are sprouted
• If seeds are hard, then it may take even longer to sprout

Ingredients

•  2 cloves garlic minced
• 1 two inch piece ginger, peeled and grated
• 3 tablespoons sesame oil
• 1/4 cup rice vinegar
• 1/4 tsp raw honey
• 2 tablespoons soy sauce or bragg’s liquid amino’s (soy sauce substitute)
• 1 large carrot, shredded
• 2 stalks celery, thinly sliced
• 2 cups snow peas, thinly sliced
• 2 tsp coconut oil
• 2 cups cooked brown rice
• 1 bunch scallions, thinly sliced
• 1/4 head iceberg lettuce, shredded
• 1/2 cup mung bean seeds -see above for sprouting method
• 1/2 cup rice noodles
• chopped peanuts (optional)

Directions

• Whisk the garlic, ginger, sesame oil, vinegar, soy sauce and honey in a large bowl to make the dressing
• Add the carrot, celery and snow peas to dressing and toss
• Heat a large skillet over  medium to high heat and add coconut oil
• Stir fry the cooked rice until toasted, about 2 minutes
• Remove from the heat and let cool
• Add the rice and scallions to vegetable mixture and toss
• Divide among bowls and top with the lettuce, sprouts, cooked rice noodles and peanuts.

Variation – for those who eat seafood, you can add shrimp to this dish.  Just marinate the shrimp in a small amount of the dressing and then saute it and add to rice.

Serves 4-6

Prep time and cook time (excluding sprouting time for mung beans): 30-45 min

Veggie Chili

Ingredients

• 2 large onions chopped
• 1 green bell pepper diced
• 3 large garlic cloves minced
• 1/2 jalapeno chili minced
• 2 carrots diced
• 1 celery stalk diced
• 2 cans diced tomatoes with juice
• 2 zucchini diced
• 1 can black beans, rinsed
• 1 can kidney beans, rinsed
• 3 tbsp cilantro chopped
• 3 scallions finely chopped
• 1/2 red chili powder
• 1 tsp ground cumin
• sea salt to taste
• 1 tbsp coconut oil

Directions

• Heat coconut oil in a stock pot over medium heat
• Saute onion, bell pepper, garlic and jalapeno for about 5 min
• Add chili powder, cumin, sea salt
• Add tomatoes with juice, carrots, celery, and zucchini
• Simmer partially covered for 15 minutes until vegetables are tender. stir occasionally
• Add beans and simmer
• Top with colantro and scallions

Curried Lentil and Garlic Soup

Ingredients

• 2 cups cooked brown lentils (alternatively you can use 1 can chick peas if you do not have lentils)
• 9 cloves garlic pressed
• 1 tbsp coconut oil
• 4 cups veggie broth
• 4 cups water
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp tumeric
• 2 carrots finely diced
• 1 onion finely diced
• 4 celery stalks finely diced
• 1 large potato diced
• juice of one lemon
• sea salt and pepper to taste
• 4 tbsp chopped fresh cilantro

Directions

• Heat coconut oil on medium heat.  Add onions and saute for 5 minutes
• Add garlic and saute for another 2 min
• Add carrots, celery, and lentils, saute for 3 min
• Add potato saute for 2 min
• Add cumin, coriander, and tumeric, sea salt and pepper
• Add veggie broth and water, bring to boil
• Reduce to simmer once boiled, add lemon juice
• Simmer for 20 min or until potato is cooked
• Sprinkle with fresh cilantro

Red Pepper and Kale Soup – Raw, Vegan, Gluten Free

Ingredients

• 1 medium red bell pepper
• 1/2 avocado
• 2 & 1/2 cups kale
• 1/4 cup basil
• 1 green onion
• 1 clove garlic
• 1 stalk celery
• 2-3 tomatoes
• 1/2 cup warm water
• 1/2 lime juiced
• sea salt and black pepper to taste

Directions

• Blend well in Blendtec blender on “soup” setting
• Serve and Enjoy!

Prep time and “Cook” time: 7 minutes

Serves 4

Sunflower Seed Butter and Celery – Raw, Gluten Free, Vegan

Picked up something new at Trader Joe’s today.  Sunflower Seed Butter!

Just wanted to try something new and different.  I must say I was not sure of what to expect, but this stuff tastes amazing on it’s own.  I am very excited on this find.  Another way to get fiber, protein and fat in a healthy ratio.

This can also be added to a smoothie in place of peanut butter or spread onto some crackers or an apple.

The price was 3.99 for a 1 pound jar making it cheaper than almond butter (6.99) but more than peanut butter (2.49)

Kale Soup

Ingredients

• 1 tbsp coconut oil
• 3 cups kale chopped finely
• 2 small potatoes diced
• 1 carrot diced
• 1 stalk celery diced
• 1 medium onion diced
• 4 cloves garlic pressed
• 4 cups organic vegetable broth (so there is no MSG)
• 1 tsp dried thyme (optional italian seasoning)
• 1 tsp dried sage (optional italian seasoning)
• sea salt and ground black pepper to taste

Directions

• Heat coconut oil in medium sized stock pot on medium heat
• Add onions and saute for about 5 min and stir frequently
• Add garlic and saute for another min
• Add carrots, celery and potatoes and saute for another 2 min
• Add broth, bring to boil on high heat
• Once it come to boil, reduce heat and simmer and continue to cook for another 5 minutes
• Add kale, dried thyme, dried sage, salt and pepper and cook for another 10-15 min

Serves 4

Prep time and cooking time: 30-40 minutes