Recipes:
Oven roasted potatoes
2 potatoes
1 sweet potato
1 onion
olive oil to cover ( 2-4 tbsp)
black mustard seeds ( 1/2 tsp)
cumin seeds ( 1/2 tsp)
salt & pepper & chili flakes to taste.
Chop onion, potatoes, sweet potato, place on baking sheet drizzle with olive oil, sprinkle with the rest. Bake 350 for 35-45 minutes or until golden.
Soups:
Spicy Thai noodle Soup
1/2 butternut squash/pumpkin
1 onion
2 carrots
2 celery
2 handfuls of bok choi, spinack, kale etc.
handful of bean shoots
1/2 package of rice vermacelli
vegetable stock cube
3 or more cups of water
1 tbsp olive oil
1/4 tsp black mustard seeds
1/4 tsp cumin seeds
1/8 tsp chili pepper flakes
salt and pepper to taste
fresh cilantro for garnish
In large pot, sautee onion with and oil spices until spices pop and onion has softened. Peel and chop the pumpkin/squash into cubes and add with 3 cups or water to pot. add veggie cube and cook medium heat. Add Carrot and celery next, cook until veggies are soft and pumpkin has become mushy. add greens and vermacelli noodles ( may need more water here) cook until noodles are soft, remove from heat. Serve in bowls,add bean shoots and cilantro to garnish.
Pumpkin soup
1 butternut squash/ pumpkin
1 onion
1 veggie stock cube
3 or more cups of water
1/4 tsp black mustard seeds
1/4 tsp cumin seeds
1/8 tsp chilli pepper flakes
salt and pepper to taste
In large pot, sautee onion with and oil spices until spices pop and onion has softened. Peel and chop the pumpkin/squash into cubes and add with 3 cups or water to pot. Add more water for a thinner soup, less water for a thick soup. Cook until Pumpkin has softened and separated. Use a hand blender to puree or serve as is.
Black Bean Soup
1tbs olive oil
1 onion
4 cloves garlic
1/2 celery stalk
3 chipotle peppers minced
4 cups black beans
1tsp white wine vinegar
1/2 tsp chili powder
1/4 tsp ground cloves
2 sweet potatoes
2tsp sea salt
1 1/2 tsp white pepper
6 cups water
2 veg stock cubes
Heat olive oil medium heat in large pot, add onion., garlic, celery and chipotle peppers. saute until soft. Add remaining ingredients and bring to a boil, simmer 10 minutes until sweet potato is soft. Puree with a hand held blender garnish with fresh cilantro.
Caribbean Chick pea and potato soup
3 tbsp olive oil
2 onions
4 stalks celery
4 cloves garlic chopped
2 red peppers
2 tsp cumin powder
2 tsp fennel powder
1/2 tsp thyme
1 tsp paprika
2 tsp sea salt
1 tsp black pepper
pinch cayenne pepper
8 cups water
2 veg stock cubes
6 potatoes
2 cans chick peas
1 tbsp lemon jc
1 tbs chopped fresh parsley
Heat olive oil over medium heat in large soup pot, add onions, celery and garlic. saute until soft. Add red peppers and spices stir and add potatoes, water and veg stock. Bring to a boil, then reduce to simmer until potatoes are soft. add chick peas and lemon jc. Bring to a boil then remove from heat. Add parsley and serve.
Jenny's Pesto noodle soup
2 cups macaroni noodles
1 carrot
2 sticks celery
1 bunch spinach
1 can black beans
1 onion
2 potatoes
1 zucchini
6 tbsp pesto
1 veg stock cube
1 tbsp Olive Oil
4 cups water
Saute onion in oilive oil over medium heat in large soup pot. When Soft add carrot, potato, celery veg stock and water cook for 10 minutes, add zuchinni and black beans and macaroni. cook another 10 minutes until macaroni is el dente, add spinich and pesto. simmer on low until blended, serve.
Florentine Bean Soup
2Tbsp olive oil
1 onion
3 garlic cloves chopped
2 stalks celery
2 carrots
1/2 tsp thyme
1/2 tsp sage
1 pinch rosemary
1 pinch cayenne pepper
1 tsp garlic powder
1/2 tsp white pepper
1/3 cup dry red lentils
1/3 cup dry green lentils
1/3 cup dried green split peas
1/3 cup barley
1 can kidney beans
1/4 cup fresh parsley
12 cups water
3 veg stock cubes
8 cups spinach
sea salt to taste
Heat olive oil over medium heat in a soup pot. add onion, garlic, celery and carrots. saute until soft. Add spices and stir. Add lentils, peas, barly, parsley stock cubes and water. Boil, then simmer and cook until peas and lentils are soft. Add beans and spinach, stir until heated through. Remove from heat and serve.
Bean and Avocado salad
Can of mixed beans
1 ripe avocado
1 cucumber
2 tomatoes
2 tbsp balsamic vinegar
1 1/2 tbsp olive oil
salt & pepper and Chili flakes to taste.
In a large bowl add all the ingredients and season to taste... enjoy!
Juices
Dr. Sue's Green Monster
1 bunch of greens; spinach, kale, dandelion mustard etc
1-2 carrots
1-2 beets
2-3 stalks celery
1 cucumber
1 inch piece of ginger
1/2 -1 lemon
Alternate the ingredients through your high power masticating juicer. finish with the lemon top cleanse the juicer :)
Smoothies
Simple Protein Smoothie
1/2 cup hemp protein powder
2 bananas
1 cup frozen berries
3-4 cups water.
Mix in blender on high until smooth.
Sweet Thai Treat
1 Thai young coconut- milk and meat
3 ripe persimmons pitted
blend until smooth
Salads
Bean and Avocado salad
Can of mixed beans
1 ripe avocado
1 cucumber
2 tomatoes
2 tbsp balsamic vinegar
1 1/2 tbsp olive oil
salt & pepper and Chili flakes to taste.
In a large bowl add all the ingredients and season to taste... enjoy!
Soups:
Spicy Thai noodle Soup
1/2 butternut squash/pumpkin
1 onion
2 carrots
2 celery
2 handfuls of bok choi, spinack, kale etc.
handful of bean shoots
1/2 package of rice vermacelli
vegetable stock cube
3 or more cups of water
1 tbsp olive oil
1/4 tsp black mustard seeds
1/4 tsp cumin seeds
1/8 tsp chili pepper flakes
salt and pepper to taste
fresh cilantro for garnish
In large pot, sautee onion with and oil spices until spices pop and onion has softened. Peel and chop the pumpkin/squash into cubes and add with 3 cups or water to pot. add veggie cube and cook medium heat. Add Carrot and celery next, cook until veggies are soft and pumpkin has become mushy. add greens and vermacelli noodles ( may need more water here) cook until noodles are soft, remove from heat. Serve in bowls,add bean shoots and cilantro to garnish.
Pumpkin soup
1 butternut squash/ pumpkin
1 onion
1 veggie stock cube
3 or more cups of water
1/4 tsp black mustard seeds
1/4 tsp cumin seeds
1/8 tsp chilli pepper flakes
salt and pepper to taste
In large pot, sautee onion with and oil spices until spices pop and onion has softened. Peel and chop the pumpkin/squash into cubes and add with 3 cups or water to pot. Add more water for a thinner soup, less water for a thick soup. Cook until Pumpkin has softened and separated. Use a hand blender to puree or serve as is.
Black Bean Soup
1tbs olive oil
1 onion
4 cloves garlic
1/2 celery stalk
3 chipotle peppers minced
4 cups black beans
1tsp white wine vinegar
1/2 tsp chili powder
1/4 tsp ground cloves
2 sweet potatoes
2tsp sea salt
1 1/2 tsp white pepper
6 cups water
2 veg stock cubes
Heat olive oil medium heat in large pot, add onion., garlic, celery and chipotle peppers. saute until soft. Add remaining ingredients and bring to a boil, simmer 10 minutes until sweet potato is soft. Puree with a hand held blender garnish with fresh cilantro.
Caribbean Chick pea and potato soup
3 tbsp olive oil
2 onions
4 stalks celery
4 cloves garlic chopped
2 red peppers
2 tsp cumin powder
2 tsp fennel powder
1/2 tsp thyme
1 tsp paprika
2 tsp sea salt
1 tsp black pepper
pinch cayenne pepper
8 cups water
2 veg stock cubes
6 potatoes
2 cans chick peas
1 tbsp lemon jc
1 tbs chopped fresh parsley
Heat olive oil over medium heat in large soup pot, add onions, celery and garlic. saute until soft. Add red peppers and spices stir and add potatoes, water and veg stock. Bring to a boil, then reduce to simmer until potatoes are soft. add chick peas and lemon jc. Bring to a boil then remove from heat. Add parsley and serve.
Jenny's Pesto noodle soup
2 cups macaroni noodles
1 carrot
2 sticks celery
1 bunch spinach
1 can black beans
1 onion
2 potatoes
1 zucchini
6 tbsp pesto
1 veg stock cube
1 tbsp Olive Oil
4 cups water
Saute onion in oilive oil over medium heat in large soup pot. When Soft add carrot, potato, celery veg stock and water cook for 10 minutes, add zuchinni and black beans and macaroni. cook another 10 minutes until macaroni is el dente, add spinich and pesto. simmer on low until blended, serve.
Florentine Bean Soup
2Tbsp olive oil
1 onion
3 garlic cloves chopped
2 stalks celery
2 carrots
1/2 tsp thyme
1/2 tsp sage
1 pinch rosemary
1 pinch cayenne pepper
1 tsp garlic powder
1/2 tsp white pepper
1/3 cup dry red lentils
1/3 cup dry green lentils
1/3 cup dried green split peas
1/3 cup barley
1 can kidney beans
1/4 cup fresh parsley
12 cups water
3 veg stock cubes
8 cups spinach
sea salt to taste
Heat olive oil over medium heat in a soup pot. add onion, garlic, celery and carrots. saute until soft. Add spices and stir. Add lentils, peas, barly, parsley stock cubes and water. Boil, then simmer and cook until peas and lentils are soft. Add beans and spinach, stir until heated through. Remove from heat and serve.
Sides:
Steamed Asparagus
1 bunch asparagus
1/2 lemon
steam aparagus in steamer until bright green. remove from heat squeeze lemon on top and serve.
Steamed Broccoli
1 bunch broccoli
1/2 lemon
steam broccoli in steamer until bright green. remove friom heat squeeze lemon on top and serve.
Oven roasted potatoes
2 potatoes
1 sweet potato
1 onion
olive oil to cover ( 2-4 tbsp)
black mustard seeds ( 1/2 tsp)
cumin seeds ( 1/2 tsp)
salt & pepper & chili flakes to taste.
Chop onion, potatoes, sweet potato, place on baking sheet drizzle with olive oil, sprinkle with the rest. Bake 350 for 35-45 minutes or until golden.