Raspberry Fudge Brownies (Grain, Dairy, and Nut Free)

Raspberry Sauce:

• ½ c fresh organic Raspberries

• 1 Tbs. Coconut oil

• 1 Tbs. pure Maple syrup or raw Honey

Batter:

• 4 free-range Eggs (or 2 eggs + 2Tbs. freshly ground flax in 4 Tbs. warm water)

• ⅓ c. Coconut oil

• ⅓ c pure Maple syrup

• 2 tsp. pure Vanilla extract

• ½ c. pure raw Cacao powder

• 2 Tbs. Coconut flour

• 2 Tbs. Almond Flour

• 1 Tbs. decaf Instant Coffee (opt.)

• ½ tsp. Baking soda

• ¼ tsp Sea salt

• ⅓ c. Dark chocolate chips or pieces 

• ½ c. fresh organic Raspberries
  
  Preheat oven to 350℉ (175° C).

Directions

Sauce: 
Place ½ cup fresh raspberries and coconut oil in a pot over medium heat for 2-3 minutes.  Stir until raspberries have broken down and you’ve created a sauce.  Take away from heat and whisk in 2 tablespoons of maple syrup or honey. Set aside.

Brownies:
Next combine wet brownie ingredients in mixing bowl.  Add in dry ingredients and stir until incorporated.  Gently fold in chocolate chips and raspberries.  Pour batter into 8”×8” (20.25 cm x 20.25cm) or 9”x9” glass baking pan greased with coconut oil.

Drizzle raspberry sauce over the top and swirl into batter with a knife so it’s barely under the surface.  Bake on lower oven rack for approx. 25 minutes. 
Don’t over-bake this brownie.  It should still be a little soft on the inside. Let it cool for 15 minutes before cutting into squares.

My Gluten-Free Pizza Dough

• 2 ½ c. Bob’s Red Mill All-purpose Flour

• 1 c. Almond Flour

• ¼ c. Olive Oil

• 1 ½ tsp. Sea Salt

• 1 Tbs. Tapioca Starch

• 2 pkgs. active dry Yeast

• ½ tsp. Sugar or Honey (for proofing)

• 1 ½ c. very warm Water

• Add : ¼ c. chopped organic Green Onion, or 1 tsp. dry (1 Tbs. fresh) Oregano to dough for a twist

Place yeast and sugar in warm water to proof.  Set aside for 10 minutes.

Place flours, oil, salt and starch in Food Processor or mixer with dough blade.  Blend until crumbly.  Add herbs if you’re using any, and slowly add 1 c. of the water while processor/mixer is on. 

Add as much of the rest of the water until dough holds together and is soft to the touch, but not very sticky.  If it is too sticky sprinkle a little flour and process until incorporated and dough is smooth.

Place dough in a glass or stainless steel bowl that has been lightly oiled, cover and let rise for 45 minutes.

I like to pat the circles out by hand to 1/4″ thickness (thinner is better), but you can take 4 oz. of dough (for mini pizzas) and roll with a rolling-pin, or make one large or two medium pizzas.

Top with your choice of sauce, and chopped veggies and herbs.. then finish off with shredded plant-based Cheese.

Bake in lower half of 425º oven for 12 – 15 minutes, or until bottom is golden brown and cheese is melty. Will make 6 – 7 small pizzas depending on size.  Also fun for appetizer size pizzas.

~ Enjoy! ♥

Cherry Chip Almond Cookies, Gluten Free

It’s time for summer fruit to take center stage... Cherries!

These little cookies are so tasty, they won’t last a day!  Luckily since they are low in sugar so you can have more than one.

• ·       1 ½ Tbs. grass-fed Ghee (or increase Coconut Oil to 3 ½ Tbs.)

• ·       2 Tbs. Coconut Oil

• ·       1/4 c. Pure Maple Syrup or raw Honey

• ·       1 hi-Omega3 organic Egg

• ·       ¼ tsp. pure Vanilla Extract

• ·       ¼ tsp. pure organic Cherry Extract

• ·       1 c. + 2 Tbs. blanched Almond Flour

• ·       1/3 c. Sorghum or Coconut Flour

• ·       2 Tbs. Flax Seeds, freshly ground (opt.)

• ·       1 tsp. Xanthan Gum

• ·       Pinch of Sea Salt

• ·       ¼ c. organic mini Dark Chocolate Chips, or chopped 80% dark Chocolate Bar

• ·       3 Tbs. fresh organic Cherries, chopped

Preheat oven to 325°.

Line baking sheet with lightly greased parchment paper.

In bowl of a standing mixer (or use hand mixer) whip the butter, coconut oil, syrup/honey, and egg until frothy. Add extracts.

Continue beating on low and add flours, flax, xanthan gum, and salt. Beat on medium until well mixed. Remove bowl from stand and stir in chocolate chips and cherries.

Dampen your hands slightly and roll dough into 12 – 14 balls and place on cookie sheet 2” apart. Press down with tines of a fork in crisscross pattern to 2/3” thickness.

Bake for 14 – 15 minutes. Allow to cool on wire rack. Cookies are delightfully chewy.

~ Cheers! ♥

Hearty Veggie and Bean Bowl

A fillling nutritious meal in a bowl.

Prep Ingredients

• 1 Tbs. Coconut oil or e.v. organic Olive Oil

• 3 medium cloves of Garlic, finely chopped

• 1 cup diced organic White Onion

• 1 Tbs. Ginger, finely chopped

• 2 tsp. Sea Salt

• 1-1/2 tsp. Cayenne

• 1 tsp. grnd Ceylon Cinnamon

• 1/2 tsp. Allspice

• 1/4 tsp. Black Pepper

• 1 organic Broccoli, cut into pieces

• 1 c. organic Carrots, cut in 3/4" chunks

• 2 c. organic Zucchini, cut into bite-size pieces

• 6 - 7 organic Red Radishes, halved

• 6 - 7  organic Mushrooms, sliced (opt.)

• 15 oz. organic Tomato Sauce

• 1/2 - 1 c. hot Water

• 1/2 c. organic Red Lentils, rinsed

• 1 c. cooked Cannellini Beans (or Black beans)

• Chopped fresh cilantro

  Heat oil and 2 Tbs water in a large pot or skillet over medium heat.

  Add the onion, garlic and ginger. Cook for a few minutes until the onions is translucent. Add cayenne, cinnamon and allspice. Stir mixture for 3-4 minutes.

  Add vegetables, tomato sauce and 1/2 c. of water. Bring to a boil. Add lentils and beans, cover and simmer on low heat until lentils are cooked and vegetables are tender, about 25-30 minutes.

  If needed, add the rest of the hot water for stew-like consistency.  Serve in deep bowls garnished with cilantro and chili flakes.

Hoda's Lentil Salad

Lentils have been a staple, like rice, in the Middle East, for many centuries.  Eaten together, they offer a low-fat, nutritious source of complete protein, fiber, iron and other essential minerals.

Glycemic Values

The glycemic index gives us the impact of carbs on our blood sugar levels; the higher a rating, the more it spikes your blood sugar. On a scale where 100 is pure sugar (glucose), white rice has a GI of 64, while lentils are low on the index at 29.

This salad is full of fiber and flavor.

• 2 c. boiled organic Brown Lentils

• 3 organic Scallions, chopped

• 1/2 c. organic Flat Leaf Parsley, chopped

• 1 Tbs. virgin Olive Oil

• 1/2 tsp. Sea Salt

• 1/2 tsp. Allspice

• 1/4 tsp. Cinnamon

• dash of Black pepper

• Splash of lemon juice (opt.)

Mix all together.  Let sit 15 minutes to blend flavors.  Stir and enjoy served in romaine lettuce leaf boats.

~ Sahtein (double health)! ♥

The Most Delicious Non-dairy Ice Cream!

Two new yummy words: ASHTA and MASTIC GUM.

Ashta is the creamy foundation of many Lebanese Desserts. It is made with either dry milk, or for a richer flavor half and half. It is used as a filling in shredded phyllo desserts, and in pastry. It is also served as a dessert with nuts, or frozen.

Lebanese Ice Cream

Lebanese ice cream contains mastic gum, which lends it a gelato-like texture. It comes in a myriad of flavors and is served in narrow cones.

Mastic Gum

This is a resin made from the pistacia lentiscus tree. The mastic plant originated in the Mediterranean nations in the south of Europe, northern portions of Africa, and the Middle East. The gum has a variety of uses in cooking, art, and alternative medicine.

For cooking, mastic gum requires boiling in hot water or another liquid, because the hardened resin will not dissolve in cold water. It comes in 'crystals' and can be crushed into a powder to add to puddings.

mastic gum

• 1 pint organic Vanilla Plant-based Ice Cream

• 1/4 c. Orange Blossom water

• 1/4 c. Rose water

• 1 c. finely chopped Pistachios

• 1/2 tsp. crushed Mastic gum

Crush the Mastic gum in a mortar and pestle till it becomes very fine (powdery).

Transfer ice cream to a bowl.  Add the flavored waters, mastic and 3/4 of the pistachios.

Mix well, but quickly so as not to melt the ice cream.

Transfer to a glass baking dish. Sprinkle remaining pistachios on top. Cover with wax paper and freeze for 2 hours or overnight.

You may cut into squares and store in a freezable container. 

Vidalia Onion Vegan Casserole

It's time to replace the old adage about "An Apple a Day" - with a new one - "An Onion a Day"

While it may not win you more friends, it will relieve inflammatory bowel conditions and boost immune function, break down certain cancer-causing compounds, reduce the body’s absorption of cholesterol, AND also fight fungus!

In Georgia, where

Vidalia onions are cultivated, the mortality rates from stomach cancer are about half the average for the United States. Also, the Chinese rank among the largest population of onion lovers, and guess what?  Their risk of getting stomach cancer is 40 percent lower than it is for people who shy away from them. So let's add onions to our recipes with generous abandon.

Tofu and Vidalia Onion Casserole

Preheat oven to 350ºF, 175ºC.

• 16 oz. Firm organic Tofu, cubed

• 1 Tbs. Extra Virgin Olive Oil

• Cold-pressed organic Coconut Oil (to coat casserole)

• 3 organic Sweet Potatoes, peeled and sliced 1/4"

• 4 c. organic Vidalia Onions, chopped

• 3 c. organic Portobello Mushrooms, sliced

• 1 c. Almond Milk

• 2 Tbs. Brown Rice Flour

• 1 Tbs. Worcestershire Sauce

• Sea Salt, Black Pepper, and Paprika, to taste

• Dash of Cayenne, opt.

Preheat oven to 350°F.

Over medium heat, lightly sauté Tofu in oil and drain on paper towel.

Grease a 2-quart casserole with coconut oil.

Mix milk, rice flour, Worcestershire sauce together.

Layer sliced potatoes, onions, mushrooms. Top with milk mixture and sprinkle with salt, pepper, and paprika.

Bake at 350° for 20 minutes. Serve with whole grains, quinoa, or wild rice Pilaf (1/4 c. serving)

~ To Your Health!

♥

Lime Coconut Cream for Citrus Almond Cake

Make 1 recipe of the Almond Citrus Cake, and bake in a 9" Spring-form pan.

While it cools, make the topping.

Lime Coconut Cream

• 1 15oz. can Coconut Cream (not milk)

• 1-1/2 Tbs. Lime juice or 1 tsp. organic Lime zest (optional)

• 1 tsp. Pure Vanilla extract (2 tsp. if you don't use Lime)

• 2 Tbs. Pure Maple Syrup

• 1/4 c. toasted Cashews or Hazelnuts, crushed

Refrigerate can of Coconut Cream upside-down, for at least 3 hours or overnight.

When ready to use... flip can back upright, and open. Any liquid should be floating on top. Drain the liquid carefully using the lid, so you don't lose any cream.

1. In a dry metal bowl, beat cream with mixer for about 3-4 minutes or until it thickens and holds soft peaks.

2. Add the lime juice and extract and beat another minute.

3. Add maple syrup and beat again, until the consistency is what you desire.

4. Refrigerate for 30 minutes to an hour.  The cream will thicken considerable when chilled.

5. Spread on cake and garnish with nuts and/or fruit of your choice.

If you have leftover cream:

1. Use to top fresh fruit, or in cocoa, or oatmeal

2. Mix in chopped fruit and chocolate chips and freeze for a summer treat!

Broccoli-Carrot Slaw

Broccoli - Carrot Slaw

Lemon juice dresses one of my all-time favorite salads that I invented to get the kids to eat Broccoli! It also gets apple cider vinegar in their diet (wonderful health benefits).

Broccoli_Carrot Slaw

Recipe

• 6 c. organic Broccoli Slaw, or 4 cups chopped up organic Broccoli and 2 c. shredded carrots

• 1 c. organic Parsley, finely chopped

Dressing

• 2 medium organic Garlic cloves, mashed in mortar and pestle with 1/2 tsp. Pink Sea Salt

• 4 Tbs. Vegenaise

• 1-1/2 Tbs. Bragg's Apple Cider Vinegar

• 1 Tbs. Lemon Juice

• 1/4 tsp. Black Pepper

• 1/2 tsp. Celery Seed (or you can add 1/2 c. fresh Celery, chopped

Combine veggies in a large bowl. 

In a small bowl whisk dressing ingredients until well combined. Taste and adjust seasoning. Pour over veggies and toss to coat.

Note:  This is a light dressing, not meant to look like the thicker Slaw dressing we're used to. ~ Bon Apetit! ♥

Hot Cross Buns - Any Day of the Week!

Ever wonder why we seem to feel that traditional Holiday Fare must be served solely on their respective observed Holiday? Wouldn't it be wonderful to both awaken the energy held in said Holidays and enjoy the foods served, during other times of the year?

The dark chocolate chunks made this a dessert. Of course you're welcome to use a few raisins instead.

ChiPPY Hot Cross Buns

Dry Ingredients:

• 3¼ cups gluten-free flour (about 1 lb.).
  For the best results use a GF flour blend; 1-1/4 c. Sorghum flour 1-1/8 c. Gluten Free Oat Flour (e.g. Bob's Red Mill) 1/4 c. Potato Starch, generous 1/2 c. Almond Flour/Meal

• 2 Tbs. Coconut Palm Sugar or Birch Xylitol

• 2 Tbs. Apple Pectin (opt)

• 2½ tsp. Yeast

• 2½ tsp. Psyllium Husk powder

• 1 tsp. Ceylon Cinnamon

• 1 tsp. Pink Sea Salt

• ¼ tsp. each: Ginger, Cardamom, Nutmeg

• 3/4 c. Dark Chocolate Chips or 1/2 c. Raisins

Wet Ingredients:

• 1½ c. Almond Milk

• 3 Range Free Eggs

• 4 Tbs. organic, grass-fed Ghee, melted

• 2 tsp. Pure Vanilla Extract

Next day:

• 1/4 teaspoon Instant Yeast ( or regular yeast mixed with 1 Tbs. warm water and let it sit for 5 minutes)

• 1 Tbs. Warm Water

Egg Wash:

• Mix 1 large Egg with 1 Tbs. Almond or Coconut Milk

Method

1. Combine all dry ingredients (except fruit or chocolate chips)

2. Combine wet ingredients and then add to the mixed dry ingredients. Fold in fruit or chocolate chips.

3. After mixing dough thoroughly, cover tightly with wax paper, then a clean dish towel and refrigerate in a bowl overnight.

4. The next day: Dissolve the 1/4 teaspoon of instant yeast in the water. Stir this into the dough.

5. Grease two 8"x8" square or two 9" round pans with coconut oil, and place 8-9 balls of the dough into each pan. Preheat oven to 350º F.

6. Smooth out the tops of the buns and brush with the egg wash.

7. With a sharp knife, slice a shallow cross (+) in the top of each roll. Let them rest in a warm room (or 100 degree oven) for about 10-12 minutes.

8. Place baking pan in the center of the oven and bake for 25-30 minutes, rotating once during baking, until the buns are golden brown and firm to the touch.

9. Allow buns to cool for about 10 minutes in the pan before transferring them to a wire rack to cool completely... if you can wait that long!

No icing necessary, but you must try them warm with a smear of coconut oil and sprinkle of cinnamon.

Quick Mini Veggie Wraps

Next time you shop buy two packages of Brown Rice Wrappers and Nori sheets to have on hand. You can improvise with the filling. Use organic, no-sugar-added Peanut Butter for the sauce base.

Mini Veggie Wraps with Peanut Sauce

Note: Add 1 tsp. Lime Juice for more zip.

• 4 sheets Brown Rice Wrappers

• 2 sheets sushi-grade Nori

• 1 1/2 c. organic Zucchini, shredded

• 1 c. organic Carrots, shredded

• 4 organic Scallions, cut into thin strips

• 3/4 c. fresh organic Cilantro, stems trimmed

• 1/2 c. organic Mushrooms, sliced thin

• 1/2 c. organic Red Cabbage, shredded

• 1/4 c. organic Yellow or Red Bel Pepper, thinly sliced

Spicy Peanut Sauce

• 1/4 c. organic, no-sugar-added Peanut Butter

• 3 Tbs. Coconut Aminos or Tamari Sauce

• 2 Tbs. Rice Vinegar

• 2 Tbs. organic ev Olive Oil

• 1 Tbs. raw, organic Honey (Maple syrup for vegan)

• 2 tsp. Sesame Oil

• 2 tsp. organic Garlic, minced

• 2 tsp. Ginger

• 1 tsp. crushed Red Pepper flakes (opt.)

• 2 tsp. Water or Lime juice

Mix all ingredients, whisking until smooth.  (You may add a few crushed peanuts if you so desire.)  Place in a bowl.

To make Nori, go through the same process, but do not dip in water.

 Place on a chopping board or kitchen counter covered with parchment paper.

Spread 2 tsp. of sauce along center, and place up to 3/4 cup of filling (1/6 of each veggie), in layers, on wrap. Fold ends in and roll firmly but carefully, so as not to tear sheet.

Cut into 1-1/2" slices with very sharp knife, and place on serving platter. Do this with remaining sheets or rice wraps. Serve with additional peanut sauce, or Tamari.

~ In Good Health! ♥

Dark Chocolate Black Bean Bars

• 3/4 c. cold-pressed Coconut Oil

• 5 oz. 85% organic Dark Chocolate, broken into pieces

• 2 c. cooked organic Black Beans, drained

• 3 Tbs. organic raw Cocoa Powder

• 3 Tbs. Coconut Flakes (more to taste)

• 1 c. organic Walnuts, roughly chopped

• 1 pinch of Pink Sea Salt

• 2 Free Range Eggs

• 3 Tbs. freshly ground Golden Flax Seeds

• 2/3 c. Birch Xylitol or 1 c. Chicory Root powder

Preheat the oven to 325°F and line an 11-inch square or 8 x 11 baking pan with parchment paper.

Melt the coconut oil on low heat in a medium size pan, add dark chocolate pieces. Stir around until the chocolate is completely melted.

Chocolate Black Bean Bars

Put beans, cacao powder, coconut flakes and 1/2 cup of the walnuts in a blender or a food processor. Blend for one minute or until well chopped, then add the chocolate mixture and blend for one more minute, scraping down sides once.

Chocolate Black Bean Bars6

In a separate bowl, whisk the eggs with an electric mixer for about 2 minutes, add the flax seeds and xylitol and beat for one more minute.

Save 1 tablespoon of egg mixture in a separate cup and pour the rest into the chocolate and bean mixture and process just until incorporated.

Add remaining walnuts and dark chocolate and stir gently with a spatula to blend.

Chocolate Black Bean Bars7

Pour into the baking pan.

Drip the remaining egg mixture on top of the chocolate mixture and use a toothpick or a knife to create a marble effect.

Chocolate Black Bean Bars final

Bake for 25 - 30 minutes depending on size of pan. They might still feel a little soft in the middle when you test with a toothpick, but they will harden when they cool. These are decadently chocolaty!

You can spread a little no-sugar-added raspberry jam on top for variation.

~ Enjoy!  ♥

Roasted Vegetables with Tea Leaves

Roasted Rainbow Vegetables

8 Servings

Use Organic ingredients:

• 1 cup chopped Red Cabbage

• 1 cup coarsely chopped Onion

• 3 Zucchini, cut in half lengthwise and sliced 3/4" thick

• 3 Carrots, sliced 3/4" thick

• 1/2 large Eggplant, cut in chunks

• 2 cups Butternut Squash, cut in bite size chunks

• 2 Sweet Potatoes, cut in bite size chunks

• 7 -10 cloves Garlic, halved if large

• 2 Tbs. Green Tea leaves (reserved from making tea, or soaked)

• 2 Tbs. Olive Oil

• Pink Sea Salt

• Black Pepper

• 1 tsp. Caraway Seeds

• 1 tsp. Cayenne Pepper

Pre-heat oven to 425ºF.

Combine veggies in a large bowl with tea leaves. Add Olive oil and toss to coat thoroughly.

Sprinkle with the spices. Toss again until evenly coated with the spices. Spoon into a large ceramic or glass baking dish that has been lightly sprayed with Coconut or Olive oil.

Roast for 30 minutes, then flip with spatula and continue to roast for another 10-15 minutes or until carrots are tender. Adjust seasoning, and serve hot.

Coconut Cilantro Chutney

One of my sweet 30-something nephews came over for lunch today.  We hadn't really visited for some time since he lives an hour away. We caught each other up on news over chicken tacos, chicken Thai curry, whole wheat couscous, kale salad and spinach flat bread (I like eclectic meals).

I realized that I didn't have a chutney to serve, since most are so full of sugar I rarely buy them.  I came across this recipe... It goes very well with fish too, and takes just minutes to whip up.

Coconut Cilantro Chutney Recipe

GreenCoriander chutney

• 3/4 c. shredded unsweetened Coconut

• 3/4 c. fresh organic Cilantro, coarsely chopped

• 1 small seeded organic Serrano chili,  quartered

• 1/2 c. light coconut milk (or green tea)

• Juice of 1/2 organic Lime

• dash of Sea Salt

Place all but Lime juice in blender, or food processor, and pulse until consistency is almost smooth.

Pour into a bowl and mix in lime juice. Taste and adjust seasoning.

As a variation you may add 1 clove of garlic to veggies, or a 1/2 inch slice of ginger.

Makes about 1 cup of chutney.

~ āp kā khānā svādiṣṭa ho! ♥

Eggplant Caponata - King of Vegetables

In the Middle East, the Eggplant is referred to as the King of Vegetables due to its versatility and the large number recipes that feature this violet beauty.

Caponata is served cold as an appetizer.  Since it is versatile, I have heated it up and spooned it over hot millet or quinoa cooked in vegetable broth!

Recipe

Serves @ 10 as an appetizer

eggplant muchroom saute

• 2 lbs. organic Eggplant, peeled and diced

• 2 Tbs. Extra Virgin Olive Oil

• 1 c. organic White Onion, small diced

• ½ c. organic Bell Pepper, small diced

• 2 Tbs. Garlic, finely chopped

• 2 c. organic Tomatoes (peeled, seeded, and small diced)

• ¼ c. organic Basil, fresh chopped

• 2 Tbs. Sherry Vinegar

• 1 Tbs. organic Lemon, squeezed

• 1/8 tsp. Monk Fruit powder

• 1 small Green Chili, minced (opt.)

• ¼ c. Green Olives, chopped

• 2 tsp. Black Pepper, coarsely ground

• 1 Head of Green leaf Lettuce

Sauté diced eggplant in olive oil until lightly browned; removed from pan. In the same pan, sauté onions, bell peppers, tomatoes and garlic for 2 minutes (vegetables should still have some texture, and garlic should not brown). Mix everything else together in a large bowl with the cooked vegetables.

Refrigerate overnight.

Serve over a bed of lettuce and surround with toasted whole wheat pita bread triangles, or scoop onto whole wheat Tuscan bread.

capanota

~ Buon Apetito!

♥

Apples and Butternut Squash

Crock Pots are wonderful for easy, everything-in-one-pot meals. I love recipes that combine fruits and vegetables. 

Recipe

This recipe makes a lovely side dish to curries, grilled chicken or fish.

• 1 Tbs. organic grass-fed, Ghee

• 1/2 ts ground Ceylon Cinnamon

• 1/4 tsp ground Nutmeg

• 1 lb organic Butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 5 cups)

• 2 large tart organic Apples, cored, cut into 1/2-inch cubes (4 cups)

• 1/2 organic White Onions, chopped

• 2 Tbs. pure Maple syrup

• 1 Tbs. Balsamic vinegar

Combine spices in a small bowl, and set aside.

Put squash in Crock-pot. Add apples and onion. Sprinkle with spices and add maple syrup.  Stir to combine well.

Cover and cook on LOW for 6 - 7 hours, or until vegetables are tender.  Stir in butter and adjust seasoning just before serving.

~ En Guete! ♥

Kale and Bean Wraps

Filling

• 1 Tbs.organic extra virgin Olive Oil

• 1 organic White onion, sliced thin

• 5-6 cups mixed organic Greens (Kale, Chard, Spinach, Collards, Watercress…)

• 1 c. organic Carrots, shredded

• 1 c. cooked sprouted Lentils (cook in broth or green tea and spices to give it flavor)

• 1 c. Mung Beans, soaked overnight or till sprouted

• 1/4 c. Water or Vegetable broth

• 2 Tbs. organic Ginger, chopped

• 3 Tbs. organic Tamari Sauce (Gluten Free)

• 1 Tbs. Sweet Chili Sauce

• 1 tsp. Black Pepper

• 1 tsp. Cayenne Pepper

Pour olive oil into a large sauté pan over medium heat. Tilt pan to spread oil on bottom of pan. Add onions and saute for 2 minutes, then add greens and carrots.

Stir for 5 -6 minutes or until greens turn bright.

carrot onion kale saute

Add Mung beans, lentils and water. Stir to mix.  When it starts to simmer, turn heat to low, cover and cook for 10-12 minutes, stirring occasionally.

Add ginger, and seasoning. Stir well, cover and simmer for another 10 minutes, stirring occasionally, until kale is tender. Add more water if necessary.

Taste and adjust seasoning.

Serve wrapped in wilted Chard leaf, whole grain Tortilla, or open face on WASA Rye crackers.  Bon Apetit.