Tuna and Chickpea Salad with Pesto

Ingredients

2 15.5 oz cans (3 cups) chickpeas, roughly chopped 1 12 oz jar roasted red peppers, drained and thinly sliced 24 black olives, pitted and roughly chopped 2 stalks celery, thickly sliced 3 6 oz cans tuna, drained 5 TBSP pesto 1/2 tsp sea salt 1/4 tsp black pepper 6 sprigs fresh basil (optional) . . . → Read More: Tuna and Chickpea Salad with Pesto

Red Lentil Soup with Turnip and Parsley

From Whole Living Ingredients 2 TBSP grape seed oil 1 yellow onion, diced 4 garlic cloves, minced 3 celery stalks, finely diced 1 1/2 cups chopped tomatoes 1 1/2 cups dried red lentils 1 turnip, peeled and diced 1/2 cup chopped fresh flat-leaf parsley 1 tsp red-wine vinegar (optional) Coarse salt and pepper Directions . . . → Read More: Red Lentil Soup with Turnip and Parsley

Turkish Carrots and Lentils

Ingredients

3 TBSP grape seed oil 1 tomato skinned and seeded 1 1/2 cups thinly sliced onion 1 garlic clove 1/2 tsp ground Aleppo pepper 1 lb carrots, halved lengthwise and thinly sliced (3 cups) 3/4 tsp sea salt, divided 3 cups water 1 cup uncooked dried green lentils 1/4 tsp freshly ground black pepper . . . → Read More: Turkish Carrots and Lentils

Roman Lentil Soup

From Nourishing Traditions by Sally Fallon

Ingredients

3 medium onions, peeled and sliced OR 3 leeks, washed, trimmed and sliced 3 carrots, peeled and sliced 2 TBSP butter 2 TBSP extra virgin olive oil 2 quarts beef or chicken stock or combination of filtered water and stock 2 cups red or brown lentils, soaked for . . . → Read More: Roman Lentil Soup

Sorrel Drink

From recipes.com

Ingredients

5 Red Zinger tea bags 1 4-inch cinnamon stick 10 whole whole cloves 1/4 tsp crushed allspice 2 3-inch pieces peeled fresh ginger

Directions

Bring all ingredients and 4 cups water to a boil in saucepan. Reduce heat to medium-low, and simmer 10 minutes. Cool, strain, and chill. Sweeten with agave to . . . → Read More: Sorrel Drink

Vegetables Medley with Chiles

From Clean Starting: Inspiring You to Eat Clean and Live Well by Tarry Walters

Ingredients

Roasting is a way to prepare a variety of winter vegetables, from roots and tubers to squashes and cabbages. The addition of habanero peppers gives this dish extra hear, which is always welcome on a cold day. If habaneros are . . . → Read More: Vegetables Medley with Chiles

Winter Root Soup

From Nourishing Traditions by Sally Fallon

Ingedients

3 medium onions, peeled and shopped 2 leeks, washed, trimmed and sliced 4 carrots, peeled and sliced 2 turnips, peeled and sliced 1 rutabaga, peeled and sliced 3 parsnips, peeled and sliced 4 TBSP butter 1 1/2 quarts chicken stock or combination of filtered water and stock several . . . → Read More: Winter Root Soup

Basic Hummus

From Nourishing Traditions by Sally Fallon

Ingredients

1 can/ 3 cups basic chickpeas (rinsed if canned) cooked if not canned 3 cloves garlic, mashed 1/4 cup tahini 1 TBSP flax seed oil 1/2 cup fresh lemon juice pinch of cayenne pepper Directions

Place chickpeas in a food processor. Add remaining ingredients and process until smooth. . . . → Read More: Basic Hummus

Grilled Sweet Potato Medallions in a Garlic Rosemary Butter Sauce

From Life As A Plate

Ingredients

1 large (2 small) sweet potatos, washed and sliced into 1/2-inch rounds 2 TBSP butter, melted 1 tsp finely diced fresh rosemary 1/4 tsp. garlic powder sea salt, sprinkled on top Directions

Wash and slice the sweet potatoes into 1/2-inch rounds and place on foil sheet. Melt the butter . . . → Read More: Grilled Sweet Potato Medallions in a Garlic Rosemary Butter Sauce

Spaghetti Squash

From allrecipes.com

Ingredients

1 spaghetti squash, halved lengthwise and seeded 2 TBSP grape seed oil 1 onion, chopped 1 clove garlic, minced 1 1/2 cups chopped tomatoes 3 TBSP sliced black olives 2 TBSP chopped fresh basil

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Place spaghetti squash . . . → Read More: Spaghetti Squash

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