Moroccan Carrot Lentil Soup

October 11, 2015/in Nutrition, Recipes, Soups carrots, peeled, chopped, cinnamon, coriander, cumin, Diced Tomatoes, Garlic, minced, Lentils, olive oil, paprika, Salt and Pepper to taste, sweet onion, turmeric, vegetable broths Soup 0 stars/by GboLey7

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

Moroaccan Carrot Lentil Soup

CourseSoup

Servings	Prep Time
6	20

Cook Time

45

Servings	Prep Time
6	20

Cook Time

45

Moroaccan Carrot Lentil Soup

CourseSoup

Servings	Prep Time
6	20

Cook Time

45

Servings	Prep Time
6	20

Cook Time

45

Ingredients

Servings:

Instructions

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.
Add the spices and saute for an additional 2 mins.
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.
To create a creamy soup, use a blender and blend soup in portions or use an immersion blender.
Serve soup with fresh cilantro, crushed red pepper, and fresh lemon juice.

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Fruited Quinoa

May 7, 2015/in Gluten Free, Low Sodium, Salad, Sides allspice, chicken broth, cinnamon, dried fruit, quinoa Side Dish 0 stars/by GboLey7

Fruited Quinoa

CourseSide Dish

Servings

7

Servings

7

Fruited Quinoa

CourseSide Dish

Servings

7

Servings

7

Ingredients

1 1/2 cup chicken broth
1/3 cup dried fruit such as prunes, raisins, apricots, cranberries
1 cup quinoa
1/4 tsp allspice
1/2 tsp cinnamon

Servings:

Instructions

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

April 25, 2015/in Smoothies and Sport Drinks cinnamon, organic apple, organic blackberries, organic blueberries, organic strawberries, pomegranate juice Drinks/by GboLey7

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

Berry Flush

CourseDrinks

Servings	Prep Time
2 serving	5 minutes

Servings	Prep Time
2 serving	5 minutes

Berry Flush

CourseDrinks

Servings	Prep Time
2 serving	5 minutes

Servings	Prep Time
2 serving	5 minutes

Ingredients

Servings: serving

Instructions

Blend all ingredients in a blender or juicer.

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Flax-Zucchini Muffins Of Joy

April 16, 2015/in Gluten Free, Snacks baking powder, baking soda, brown rice flour, cinnamon, eggs, flaxseed meal, ground cardamom, organic coconut oil, organic soy milk, pecans, raisins, Raw Honey, salt, vanilla, zucchini/by GboLey7

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

Flax-Zucchini Muffins Of Joy

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

Servings	Prep Time
10	20 minutes

Cook Time

20 minutes

Servings	Prep Time
10	20 minutes

Cook Time

20 minutes

Ingredients

11/2 cup brown rice flour
1 cup flaxseed meal
2 tsp tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/2 tsp ground cardamom
1/2 cup raisins
1 cup pecans chopped
1 cup Raw Honey
11/2 cup zucchini shredded
3/4 cup organic soy milk
2 eggs beaten
1 tsp vanilla
organic coconut oil

Servings:

Instructions

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

March 24, 2015/in Gluten Free, Recipes, Snacks Black Tea, cardamon, cinnamon, cloves, ginger root, Organic cow or soy milk, Raw Honey, water Drinks Mediterranean/by GboLey7

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

Ch-Eye Tea

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

CourseDrinks
CuisineMediterranean

Servings	Prep Time
2	20 minutes

Servings	Prep Time
2	20 minutes

Ch-Eye Tea

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

CourseDrinks
CuisineMediterranean

Servings	Prep Time
2	20 minutes

Servings	Prep Time
2	20 minutes

Ingredients

2 tea bags Black Tea Darjeeling is a great choice
1 cup water
1/4 inch ginger root Slice thin
1 stick cinnamon
6 pods cardamon crushed with side of knife
5 whole cloves
2 cups Organic cow or soy milk
1 tbsp Raw Honey

Servings:

Instructions

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

March 6, 2015/in Gluten Free, Nutrition, Sides, Treats bananas, Cayenne Pepper, chopped cilantro, cinnamon, coconut oil, ground cardamom, iodized sea salt, nutmeg, orange liqueur, organic brown sugar, sweet potatoes Dessert, Side Dish/by GboLey7

Sweet Potatoes and Roasted Bananas

CourseDessert, Side Dish

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

CourseDessert, Side Dish

Servings	Prep Time
6	20 minutes

Cook Time

60 minutes

Servings	Prep Time
6	20 minutes

Cook Time

60 minutes

Ingredients

1.5 pounds sweet potatoes Scrubbed
3 medium bananas Peeled and cut in half across
2 tsp coconut oil
3 tbsp orange liqueur can use orange juice and/or rum
1/2 tsp cinnamon
1/2 tsp ground cardamom
1/8 tsp Cayenne Pepper
1/4 tsp nutmeg
1/4 tsp iodized sea salt
3 tbsp organic brown sugar
1 tbsp chopped cilantro optional

Servings:

Instructions

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

February 18, 2015/in Vegetarian Main Dish Carrots, Cauliflower florets, celery, cilantro, cinnamon, coriander, Diced Tomatoes, garlic, ground cumin, Harissa Sauce, honey, lemon, olive oil, onion, Pine nuts, salt, Tempeh- Original or Wild Rice Flavor, turmeric, Turnip/by GboLey7

Moroccan Tajine

Servings	Prep Time
6 people	30 Minutes

Servings	Prep Time
6 people	30 Minutes

Moroccan Tajine

Servings	Prep Time
6 people	30 Minutes

Servings	Prep Time
6 people	30 Minutes

Ingredients

2 tbsp olive oil
1 tbsp cinnamon
1 tsp ground cumin
1 tsp coriander
1/2 tsp turmeric
1 large onion Diced
4 cloves garlic Minced
1 8 ounce package Tempeh- Original or Wild Rice Flavor Cubed
2 14.5 ounce cans Diced Tomatoes
3 Large Carrots Cut in 1/4 inch coins
3 Stalks celery Cut in 1/2 inch pieces
1 Large Turnip Peeled, cut in 1/2 inch cubes
1 lemon Sliced in rounds
2 Cups Cauliflower florets
1 tbsp honey
salt To Taste
2 tbsp cilantro Minced
3 tbsp Pine nuts Lightly toasted
Harissa Sauce To Taste

Servings: people

Instructions

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

January 23, 2015/in Treats baking powder, brown sugar, chocolate chips, cinnamon, coconut oil, eggs, flour, iodized sea salt, milk, pumpkin, vanilla extract, wheat germ or ground flax seed/by TN57gb0

Pumpkin Chocoloate Chip Mini Muffins

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

Servings	Prep Time
24	20 minutes

Cook Time

20-23 minutes

Servings	Prep Time
24	20 minutes

Cook Time

20-23 minutes

Ingredients

1 cup flour all purpose, white, unbleached
1/2 cup flour whole wheat
1/4 cup wheat germ or ground flax seed
2 tsp baking powder double acting
2 tsp cinnamon ground
1/4 tsp iodized sea salt
1 cup pumpkin solid pack
2 each eggs large, raw
1/2 cup brown sugar packed
1/2 cup milk 2%
1/3 cup coconut oil
1 tsp vanilla extract
1/2 cup chocolate chips semi sweet, mini

Servings:

Instructions

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.

Recipe Notes

complete nutrition notes

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Heart Loving Hot Cocoa

January 23, 2015/in Treats cinnamon, cocoa powder, honey, soy milk/by TN57gb0

Heart Loving Hot Cocoa

Servings	Prep Time
1	6 minutes

Servings	Prep Time
1	6 minutes

Heart Loving Hot Cocoa

Servings	Prep Time
1	6 minutes

Servings	Prep Time
1	6 minutes

Ingredients

2.5 tbsp cocoa powder
1 tsp honey dark
1 cup soy milk
1 tsp cinnamon ground

Servings:

Instructions

Mix all ingredients. Microwave and enjoy!

Recipe Notes

complete nutrition notes

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Pineapple Pumpkin Spice Soup

January 23, 2015/in Soups, Vegetarian Main Dish allspice, butter, cinnamon, garlic cloves, ginger root, nutmeg, pineapple, pumpkin, pumpkin seeds, serrano pepper, vegetable broth/by TN57gb0

Pineapple Pumpkin Spice Soup

Servings	Prep Time
10	1 hour

Cook Time

30 minutes

Servings	Prep Time
10	1 hour

Cook Time

30 minutes

Pineapple Pumpkin Spice Soup

Servings	Prep Time
10	1 hour

Cook Time

30 minutes

Servings	Prep Time
10	1 hour

Cook Time

30 minutes

Ingredients

29 oz pumpkin solid pack
1 cup pumpkin fresh, cubes
1 each pineapple fresh
32 oz vegetable broth
5 each garlic cloves
3 tsp serrano pepper fresh, chopped
2 tbsp ginger root fresh
1/2 tsp allspice ground
1 tsp nutmeg ground
1 tsp cinnamon ground
1/4 cup butter light, salted
1/2 cup pumpkin seeds roasted, unsalted

Servings:

Instructions

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!

Recipe Notes

complete nutrition notes

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Moroccan Carrot Lentil Soup

Fruited Quinoa

Berry Flush

Flax-Zucchini Muffins Of Joy

Ch-Eye Tea

Sweet Potatoes and Roasted Bananas

Moroccan Tajine

Pumpkin Chocoloate Chip Mini Muffins

Heart Loving Hot Cocoa

Pineapple Pumpkin Spice Soup

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