Moroccan Carrot Lentil Soup

Recipe adapted from http://www.acedarspoon.com/moroccan-carrot-red-lentil-soup/

Moroaccan Carrot Lentil Soup
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Servings Prep Time
6 20
Cook Time
45
Servings Prep Time
6 20
Cook Time
45
Moroaccan Carrot Lentil Soup
Print Recipe
Servings Prep Time
6 20
Cook Time
45
Servings Prep Time
6 20
Cook Time
45
Ingredients
Servings:
Instructions
  1. Heat 2 tablespoons in a large pot over medium heat. Saute the onion and garlic until soft. Add the carrots and saute until carrots are tender. About 10-12 mins.
  2. Add the spices and saute for an additional 2 mins.
  3. Add the vegetable broth, diced tomatoes, and lentils and stir to combine. Simmer on low heat for about 20 mins, or until lentils are tender.
  4. To create a creamy soup, use a blender and blend soup in portions or use an immersion blender.
  5. Serve soup with fresh cilantro, crushed red pepper, and fresh lemon juice.
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Fruited Quinoa

Fruited Quinoa
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Servings
7
Servings
7
Fruited Quinoa
Print Recipe
Servings
7
Servings
7
Ingredients
Servings:
Instructions
  1. bring broth to boil. Add fruit, quinoa, allspice, and cinnamon. Turn to medium low heat or simmer and cover 15 minutes. Turn off heat and let stand about 10 minutes. Fluff with fork, add salt to taste.
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Berry Flush

Adapted from Chakra Foods for Optimum Health by Deanna M. Minich, Ph.D., C.N.

Berry Flush
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Servings Prep Time
2 serving 5 minutes
Servings Prep Time
2 serving 5 minutes
Berry Flush
Print Recipe
Servings Prep Time
2 serving 5 minutes
Servings Prep Time
2 serving 5 minutes
Ingredients
Servings: serving
Instructions
  1. Blend all ingredients in a blender or juicer.
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Flax-Zucchini Muffins Of Joy

Adapted from Chakra Foods for Optimum Health by Deanna M. Minich, Ph.D., C.N.

Flax-Zucchini Muffins Of Joy
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Servings Prep Time
10 20 minutes
Cook Time
20 minutes
Servings Prep Time
10 20 minutes
Cook Time
20 minutes
Flax-Zucchini Muffins Of Joy
Print Recipe
Servings Prep Time
10 20 minutes
Cook Time
20 minutes
Servings Prep Time
10 20 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. Turn oven to 375 degrees F. In a large bowl, mix together dry ingredients. In a separate bowl, combine zucchini, honey, soy milk, beaten eggs, and vanilla. Pour combined liquid ingredients into dry ingredient mixture. Stir by hand until ingredients are moistened. Grease medium-sized muffin pan with organic coconut oil. Fill each muffin well about 3/4 full with muffin batter. Bake for 15-20 minutes or until slightly brown. Allow to cool before eating. Stores well in the freezer.
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Ch-Eye Tea

adapted from Deanna M. Minich, Ph.D., C.N. book on Chakra Foods for Optimum Health

Ch-Eye Tea
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adapted from Deanna M. Minich, Ph.D., C.N. book on Chakra Foods for Optimum Health
Servings Prep Time
2 20 minutes
Servings Prep Time
2 20 minutes
Ch-Eye Tea
Print Recipe
adapted from Deanna M. Minich, Ph.D., C.N. book on Chakra Foods for Optimum Health
Servings Prep Time
2 20 minutes
Servings Prep Time
2 20 minutes
Ingredients
Servings:
Instructions
  1. In a sauce pan, bring water, tea, ginger, cinnamon, cardamom, and cloves to a boil- turn heat down to simmer for 10 minutes. Add milk. Strain into mug (can strain with a coffee filter or cheese cloth). Add honey to taste. Enjoy!
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Sweet Potatoes and Roasted Bananas

Sweet Potatoes and Roasted Bananas
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Servings Prep Time
6 20 minutes
Cook Time
60 minutes
Servings Prep Time
6 20 minutes
Cook Time
60 minutes
Sweet Potatoes and Roasted Bananas
Print Recipe
Servings Prep Time
6 20 minutes
Cook Time
60 minutes
Servings Prep Time
6 20 minutes
Cook Time
60 minutes
Ingredients
Servings:
Instructions
  1. 1. Preheat oven to 400 degrees. Use a sharp fork to pierce the potatoes in several places; place on oven rack with foil covered baking sheet on rack below to catch drips. Bake 50 minutes or until flesh is tender when pierced by fork. 2. While potatoes are baking, put bananas in a baking dish coated with coconut oil and bake until they are oozing caramel, about 20 minutes (you can put them in the oven along with the sweet potatoes). 3. Pour the orange liqueur over the bananas, scrape the brown bits off the bottom of the dish and mash the bananas well. 4. When potatoes are cool enough, peal and cut into chunks. Put in a miscuing bowl. Add bananas, spices, and brown sugar. 5. Mash or beat with mixer to desired consistency. 6. Serve in ramekins and garnish with cilantro.
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Moroccan Tajine

Moroccan Tajine
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Servings Prep Time
6 people 30 Minutes
Servings Prep Time
6 people 30 Minutes
Moroccan Tajine
Print Recipe
Servings Prep Time
6 people 30 Minutes
Servings Prep Time
6 people 30 Minutes
Ingredients
Servings: people
Instructions
  1. 1. Coat a large Dutch oven with olive oil and place at low heat. Add cinnamon, cumin, coriander, and turmeric. Stir spices until fragrant, about 3 minutes. Add onion, garlic and ginger; increase heat to medium and sauté about 3 minutes. (cover if vegetables start to stick). 2. Meanwhile, place enough water in a small saucepan to cover the cubed tempeh. Boil water, then add tempeh. Cook 5 minutes. Drain well. 3. To the Dutch oven, add tomatoes, carrots, celery, turnip,and lemon slices. Cover and simmer about 10 minutes. Add the cauliflower and tempeh; simmer 10 to 15 minutes, until all vegetables are tender. Remove and discard lemon rounds. Add honey and salt to taste. Garnish with cilantro and pine nuts; serve with harissa sauce. Note- Serve it over fruited cous-cous or quinoa.
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Pumpkin Chocoloate Chip Mini Muffins

Pumpkin Chocoloate Chip Mini Muffins
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Servings Prep Time
24 20 minutes
Cook Time
20-23 minutes
Servings Prep Time
24 20 minutes
Cook Time
20-23 minutes
Pumpkin Chocoloate Chip Mini Muffins
Print Recipe
Servings Prep Time
24 20 minutes
Cook Time
20-23 minutes
Servings Prep Time
24 20 minutes
Cook Time
20-23 minutes
Ingredients
Servings:
Instructions
  1. 1. Preheat oven to 350 degrees. Lightly oil or coat 24 mini muffin cups with nonstick cooking spray and set aside. 2. Whisk together the all-purpose flour, whole wheat flour, ground flaxseed, baking powder, cinnamon, and salt in a large bowl. 3. In a separate bowl, whisk the pumpkin, eggs, brown sugar, oil, milk, and vanilla until well combined. Pour the liquid ingredients over the dry ingredients and stir until just combined. Stir in the chocolate chips. 4. Spoon the batter into the prepared muffin cups. Bake 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. transfer the pan to a wire rack and cool 5 minutes. Remove the muffins and cool an additional 5 minutes before serving. When making 12 full-size muffins, bake for 20-23 minutes.
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Heart Loving Hot Cocoa

Heart Loving Hot Cocoa
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Servings Prep Time
1 6 minutes
Servings Prep Time
1 6 minutes
Heart Loving Hot Cocoa
Print Recipe
Servings Prep Time
1 6 minutes
Servings Prep Time
1 6 minutes
Ingredients
Servings:
Instructions
  1. Mix all ingredients. Microwave and enjoy!
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Pineapple Pumpkin Spice Soup

Pineapple Pumpkin Spice Soup
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Servings Prep Time
10 1 hour
Cook Time
30 minutes
Servings Prep Time
10 1 hour
Cook Time
30 minutes
Pineapple Pumpkin Spice Soup
Print Recipe
Servings Prep Time
10 1 hour
Cook Time
30 minutes
Servings Prep Time
10 1 hour
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. Turn oven on to 375 degrees. 1. Hollow out a whole pumpkin and save at least 1 cup of the meat (to make this soup easier, you can skip this step and just use the canned pumpkin). 2. Chop up whole pineapple, peel garlic to whole cloves, and peel ginger root/chop into 1-2 inch chunks. 3. In baking casserole pan, add 1 to 2 cups pumpkin meat, 1 to 2 cups of pineapple, cinnamon, serrano chili, garlic, ginger,and 1 cup vegetable broth. Bake for 30 minutes covered. 4. Let pumpkin and pineapple cool slightly. Add to food processor or blender and blend until smooth/ add in vegetablebroth as needed. If room, add some of canned pumpkin puree and blend until smooth. 5. If serving in carved out pumpkin, put the carved out pumpkin in the oven at 200 to warm up. 6. Transfer puree to a stock pot. Add the rest of the vegetable broth and pumpkin puree to a consistency of your liking. Add in the butter if you feel the flavor needs more richness. Simmer 20 minutes. Stir in nutmeg and allspice, Add salt and pepper to taste. 7. Transfer to hollowed out pumpkin. Sprinkle pumpkin seeds on top and serve!
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