Our Cookbook

Our Cookbook

2 cups lentils 2 cups water 1 cup salsa

1/2 can Coconut milk Garlic (Spice World Squeeze Garlic is easy, or 2 regular garlic cloves) 1 1/2 – 2 Cups Lentils 2 Sweet potatoes Sylvia’s Seasonings, or other favorite spices (Optional) Fresh tomatoes, cubed (Optional) Handful of Raisins Water or broth to cover lentils Frozen kale or broccoli

Bunch of organic celery 4 cups of water 1 tablespoon of honey Juice of 1 lemon 1 avocado, halved Cherry tomatoes, quartered Optional Topping: Nutritional yeast Optional Topping: Pepper Optional Topping: Eden Shake Sesame and Sea Vegetable Seasoning

Sautee 2 leeks, washed and sliced 1 onion, roughly chopped Cook under pressure with the above 3 cloves garlic, roughly chopped 5 Yukon Gold potatoes or 3 Russet 3 tablespoons nutritional yeast 2 teaspoons smoked paprika 3 cups low sodium vegetable broth 2 tablespoons organic sprinkle After cooking 1 cup of coconut milk (alternatively, 1/2 cup of cashews blended with water) Garnish Chives, chopped Pepper

4 cups frozen butternut squash 2 medium apples, seeded and chopped 1 cup roughly chopped onion 2 tablespoons balsamic vinegar 5 cups carrot juice 1 teaspoon cinnamon 1/2 teaspoon nutmeg Add after cooking 1/2 cup unsweetened soy, almond or hemp milk 1/2 cup raw cashews 1/4 cup hemp seeds Add: 4 cups kale, chopped

1 cup quinoa 1 cup veggie broth or water 4 cups water