Sweet Potato Cauliflower Soup

Ingredients 1 large head cauliflower (the one I used was at least 7″ in diameter) grape seed oil for drizzling Few dashes of garam masala which is a mixture of black & white peppercorns, cloves, cinnamon, black & white cumin seeds (optional) 3 medium to large sized peeled sweet potatoes, cut into 1″ pieces 1 . . . → Read More: Sweet Potato Cauliflower Soup

Tuna and Chickpea Salad with Pesto


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

Spaghetti Squash

From allrecipes.com


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


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

Roasted Cauliflower


1 head of cauliflower grape seed oil sea salt pepper garlic powder or fresh Directions

Preheat oven to 400 degrees. In a gallon size ziploc baggie put a head of cauliflower, grape seed oil, garlic, salt and pepper. You want to put just enough out to coat all the cauliflower, the amount of garlic . . . → Read More: Roasted Cauliflower

Spiced Eggplant-Lentil Salad with Mango


4 TBSP grape seed oil 2 1/2 tsp (or to taste) chili powder, divided 2 1/2 tsp (or to taste) curry powder, divided 2 medium eggplants (3/4 lbs each) trimmed and cut into 1-inch cubes 1/3 cup lemon or lime juice, plus more if desired 1/4 cup prepared salsa 1/4 cup honey 1/4 tsp . . . → Read More: Spiced Eggplant-Lentil Salad with Mango

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