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Showing posts with the label celtic sea salt

Mango Salsa

This mango salsa been a big hit at the Sabbath potlucks. It is an adaptation of the one on “Gone Raw”. Combine in a large bowl: 3 ripe large  Mangos  (or 6 ripe peaches, nectarines, etc.), chopped up Handful of minced fresh organic  Cilantro 16 oz.organic  Cherry Tomatoes , chopped up 1 organic  Red Sweet Pepper , chopped up 1/2 organic  Purple Onion , chopped up Juice of 2-3 organic  Lemons Celtic Sea Salt  (to taste) Cayenne , just a blessing with it (tiny sprinkle) (or not)

Black Bean-Kale Soup - Vegan, Gluten-Free

Today I was out doing some tentative Spring gardening (cleaning up the plot, seeding some baby lettuce).  I was hanging out with our "kale trees"-- tall, gnarly tree-like plants that snake along the surface of the garden and then abruptly shoot upwards.  They grow for many seasons like this.  They bolt to blossom and seeds fairly early, but there are always lots of somewhat leathery, small leaves. I love these "kale trees" and decided that it was time for a kale soup-- so this Black Bean-Kale Soup was born! INGREDIENTS: 1 T.   Coconut Oil (or Olive Oil) 1       Organic Onion , chopped 1       Organic Red Pepper , seeded and chopped 3       Organic Garlic cloves, chopped 2       Organic Carrots , peeled and shredded (or chopped) 1       Organic Sweet Potato (orange flesh), chopped 2      Large handsful of organic Kale , slightly chopped 2  C. "Simply Natural" Organic Tomato & Basil Pasta Sauce (or Tomato Sauce, etc.) 6  C. Filtere

Lentil Bowl #4: Savory Middle East Lentil Stew

Savoury Middle East Lentil Stew This is a quick-to-put-together comfort food for cool winter days or nights, as long as you have the Quinoa (or Rice) and Red Lentils pre-cooked.  A green salad and a piece of fresh flat bread will round it out nicely.  I've made it a little more "world" foodie than actual Middle Eastern, but you can always sub Brown Rice for the Quinoa and Cayenne and Paprika for the Chipotle (I just love the smoky hot quality of Chipotle if you are wondering why it turns up in so many recipes).  I also use Coconut Oil instead of Olive Oil, but please use what you have available, or what you prefer.  If you have other veggies that you would like to saute up with the onions (bell peppers, egg plant, minced garlic), go ahead!  Enjoy! INGREDIENTS: 1 T. Coconut Oil   2 Onions , chopped fine  1 tsp.  Turmeric powder 1 tsp. ground  Cumin  (I grind the seeds up in a Coffee Bean grinder-- you could just buy the powder) 1 tsp. ground  Cinnamon

Lentil Bowl #3- Mexican Red Lentil Stew with Lime and Cilantro

Lentil Bowl #3- Mexican Red Lentil Stew with Lime and Cilantro over Oven Baked Potato Sticks (Serves 8-12, and can be halved). INGREDIENTS: 2 C. Red Lentils   4 C. Water   2 T. Coconut Oil   2 Onions, chopped fine (I did mine in Food Processor)  2 C. Celery , finely chopped (also did in Food Processor)  1 Red Bell Pepper , seeded and chopped  1-2T Garlic , minced (for DIY jar mince, go here  )  1/2 tsp. ground Turmeric   2 tsp. ground Cumin (grind the seed in a Coffee Bean Grinder)  2 tsp. Chipotle spice (or Chili Powder)  2 cans roasted tomatoes or Organic Roma Tomato Sauce (Costco)  2 C. Vegetable Broth   Celtic Sea Salt to taste  1/2 C. fresh-squeezed Juice of Lime   1+ C. chopped fresh Cilantro   METHOD:    Put rinsed and drained Lentils into a medium pot and add 4 cups water. Bring just to a boil, turn heat off, and put lid on. Let lentils sit for 30 minutes.   While lentils sit for 30 minutes, chop onions, celery and red bell pepper.