butternut squash, mung bean and split pea stew with miso1 tbsp grapeseed oil or coconut oil
2 large yellow onions, peeled and chopped 1 large butternut squash, peeled and chopped 4-6 cloves of garlic, peeled and minced 1 inch piece of fresh ginger, peeled and minced 1 cup yellow split peas 1-2 tbsp arame seaweed 1 litre chicken stock 3 cups water 1/2 head of cauliflower, cored and chopped 1 1/2 cups mung beans, cooked or from a can 1 zucchini, chopped 1 tbsp tamari 1 tsp ground cumin 1/2 cup miso paste 1 red pepper, chopped 2-3 handfuls of baby spinach a handful of chopped fresh cilantro Optional Add ins: curry powder, cayenne, chilli powder, chilli flakes, hot sauce, cilantro 1. Add grapeseed oil to a medium heated pan. 2. Add the onions and saute until clear. 3. Add the chopped squash, garlic, ginger, split peas, arame, and stock and half of the water to the pot and bring to a boil and then simmer. Once the squash is tender, add the cauliflower, cooked mung beans, zucchini, tamari, and cumin. Continue to cook on low- medium heat until cauliflower is cooked through. 4. Turn the soup off and let cool for long enough that it is not boiling but still hot. Now add the miso paste, red pepper, spinach, and more water as needed. 5. Make sure all of the miso has dissolved and garnish with fresh cilantro. Serve and Enjoy! |
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oven kale chips1 large bunch of kale
1 tbsp olive oil (enough to cover all of the kale) 1 tsp sea salt (or salt to taste) 1/4 cup of nutritional yeast 1. Preheat oven to 175. 2. Wash the Kale and let it dry on a towel. 3. Once it is mostly dry, Take the leaves off of the stems and break it into bite size pieces. 4. Take the bite size pieces and place in a bowl and mix the kale with the olive oil, sea salt, and nutritional yeast. 5. Once the kale is all covered layer it onto a baking sheet with wax paper and put into the oven. Make sure to check the kale and using tongs mix it around so that pieces are being baked evenly. Keep in the oven for about 2 hours and check every 20-30 minutes. Remove the kale once it is crispy. For faster results cook on higher temperature and keep checking it so that it doesn't burn. |
thai curry butternut squash soup1 tbsp coconut oil
1 onion, chopped 5 cloves of garlic, minced 1 inch of ginger, minced 1 butternut squash, peeled and cubed 3 carrots, chopped 1 cup of red lentils, rinsed 6 cups of organic chicken/ veg stock (or water) 1 tsp cumin 1 tsp turmeric 1 tsp curry powder 1/4 tsp cayenne 1 1/2 tsp red curry paste 1 can organic coconut milk sea salt to taste 1. With 1 tbsp coconut oil sauté onion, garlic, ginger, , for a few minutes until the onions are soft and clear. 2. Add the peeled and cubed butternut squash, rinsed lentils and carrot. 3. Add the water or stock to the pot, completely covering all of the veggies. 4. Add all spices and curry paste, bring to a boil and then simmer for 15- 20 minutes, or until lentils and squash are fully cooked. 5. If everything is fully cooked and soft, blend with an immersion blender. Once it is completely pureed, add the can of coconut milk. 6. Add sea salt to taste and garnish with fresh cilantro. Enjoy! 
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pumpkin curried soupNote: This Recipe is a large recipe, it makes one large soup pot. It's a great recipe to freeze for later!
Ingredients: 1 yellow onion peeled and chopped 5 cloves garlic, peeled and minced 1 tbsp coconut oil 2 inches fresh ginger root peeled and minced 1 tbsp yellow curry powder or curry paste 14 cups fresh pumpkin, chopped 3 tbs fish sauce 3/4 lemon (juiced) 1/4 tsp cayenne pepper 1 can organic coconut milk 2 tbsp pure maple syrup 1/2 tsp sea salt 1 pinch chili flakes (optional) water or organic chicken stock to fill pot cilantro to garnish 1. Peel and dice onion, ginger, and and garlic and cook in a large pot with olive oil or coconut oil on low-medium heat until onions are clear. Add the curry powder/ paste. 2. Peel and chop the pumpkin. Place pumpkin in a large pot and cover with water or organic chicken stock. Bring to a boil and simmer for 15-20 minutes. 3. Add lemon juice, fish sauce, sea salt, cayenne pepper, fish sauce, maple syrup, and coconut milk. 4. Blend with a hand blender until smooth. Garnish with cilantro, more cayenne or chilli flakes if desired. Enjoy! |
