1 sweet potato, diced
1/4 cup cilantro, finely chopped
15 cherry tomatoes, halved and/or quartered
1/2 cup pineapple, diced
1 avocado, halved and diced
Celtic sea salt to taste
Bring about a half inch of filtered water to a boil in a medium pot. Add diced sweet potato. Steam for 3 to 5 minutes, until the potato begins to feel soft when pricked with a fork. Strain and allow to cool.
In a bowl combine tomatoes, cilantro, pineapple, avocado, and cooled sweet potato. Toss until well combined. Season with salt if desired.
4 cups organic new potatoes, quartered and soaked
1/2 cup organic green cabbage, thinly sliced
1/2 cup organic red cabbage, thinly sliced
1 teaspoon dried dill
1/2 cup organic full-fat coconut milk
1 tablespoon apple cider vinegar
2 teaspoons maple syrup
1/2 teaspoon Celtic sea salt
1/4 teaspoon pepper
Fill a large saucepan three-fourths full of filtered water and heat to a boil. Add potatoes and boil gently for 7 to 10 minutes or until potatoes can be pierced with a fork. Strain and rinse with cold water.
Toss red and green sliced cabbage in a large bowl. In a separate small bowl combine coconut milk, dried dill, apple cider vinegar, pepper, salt, and maple syrup. Whisk to combine.
Add cooled potatoes to cabbage, pour dressing over, and toss to combine.
1 cup quinoa
1 large organic tomato, diced
1 organic green pepper, diced
1 large leek, cleaned and sliced
1 large portabella mushroom, chopped
1 cup filtered water
1/2 teaspoon garlic powder
1 teaspoon Celtic sea salt
1/2 teaspoon pepper
In medium kettle on high heat add water, quinoa, tomato, pepper, leek, portabella, garlic powder, salt, and pepper. Stir well to combine. Allow to come to a boil then turn the heat down to a gentle simmer. Cook for 30 minutes or until quinoa is tender. If you feel it needs a bit more water you can add a bit at this time.
8 cups filtered water
1 organic red bell pepper, diced
1/2 cup black lentils
1/2 cup orange lentils
1/2 organic white onion, diced
4 stalks organic celery, diced
3 cloves garlic, minced
1 teaspoon garlic powder
1 teaspoon pepper
3 teaspoons Celtic sea salt
2 teaspoons turmeric
1 teaspoon dried tarragon
1/2 teaspoon spicy paprika
Bring water to a boil in a medium saucepan.Add pepper, onion, celery, and garlic. Allow to simmer for 20 minutes. Add black and orange lentils (any variety of lentils will work well as substitutes), garlic powder, pepper, salt, turmeric, tarragon, and paprika. Cover and simmer for 20 minutes or until lentils are soft. Enjoy!
1 cup uncooked quinoa
2 cups filtered water
1/2 teaspoon ground ginger
1/2 teaspoon sesame seed oil
spiced black beans
1 can organic black beans
1/2 teaspoon garlic powder
1/2 teaspoon turmeric
1/4 teaspoon black pepper
fresh cilantro, if desired
Heat water to a boil in a medium saucepan.Add quinoa, stir, and reduce heat to low. Cook for 20 minutes or until the quinoa is soft and water is absorbed. Squeeze the juice of the lime over the quinoa, add ground ginger and sesame seed oil, and stir to combine.
To make the spiced black beans, add black beans, garlic powder, turmeric, and black pepper to a small saucepan. Heat over medium for 10 minutes, stirring occasionally.
Prepare the simple salsa and simple guacamole recipes on page 31.
Arrange or layer quinoa, black beans, guacamole and salsa in a large bowl. Garnish with a fresh slice of lime and a sprig of fresh cilantro; serve.