These are absolutely delicious. My toddler loves them too!
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
pepper to taste
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
pepper to taste
1 Tbs. extra-virgin olive oil
1 medium yellow onion, finely chopped (1-1/2 cups)
1 medium carrot, peeled and finely chopped (3/4 cup)
1 medium celery stalk, finely chopped (3/4 cup)
1-1/2 tsp. minced fresh rosemary
2 Tbs. tomato paste
2 large cloves garlic, minced (1 Tbs.)
1 quart homemade or lower-salt vegetable broth
Two 15-oz. cans cannellini beans, rinsed and drained
6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups)
1 Parmigiano-Reggiano rind (1x3 inches; optional)
1-1/2 tsp. cider vinegar
Kosher salt and freshly ground black pepper
2-1/2 cups Chocolate Chips
1/2 cup full fat coconut milk
1/4 cup raw mild honey
Dash of sea salt
1 teaspoon pure vanilla extract
2 large onions, cut in half and sliced
1 large eggplant, sliced, cut in 2 inch pieces
4 small zucchini, sliced
2 garlic cloves, minced
2 large green bell peppers, de-seeded and cut into thin strips
2 large Tomatoes, cut into 1/2 inch wedges
1 (6 ounce) cans tomato paste
1 teaspoon dried basil
1/2 teaspoon oregano
1 teaspoon sugar
2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped
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
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