Vibrant Roasted Beet Soup with Orange and Ginger
Roasted Beet Soup with Orange and Ginger 1 pound beets, washed and trimmed 3 tablespoons extra virgin olive oil, divided 1 large onion, sliced 2 garlic cloves, chopped 4 cups low sodium vegetable broth 2 teaspoons fresh thyme ½ teaspoon sea salt Fresh ground black pepper 1-2 fresh seedless
Cranberry Apple Compote for a Twist on Holiday Cranberry Sauce
Cranberry Apple Compote 4-6 apples, peeled, cored and chopped Water to cover (about 1 cup) ¼ cup coconut sugar 2 tablespoons maple syrup 1 cinnamon stick 2 cups of fresh cranberries In a medium saucepan, combine chopped apples, water, coconut sugar, maple syrup and cinnamon stick. Bring
Garden Ratatouille
Garden Eggplant Ratatouille 4 tablespoons extra-virgin olive oil, divided 1 medium eggplant, peeled and cubed in 1/2-inch dice 1 sweet onion, thinly sliced half moon 2 snall zucchini, diced 1 red bell pepper, seeded and diced 3 Roma plum tomatoes, diced 4-5 cloves garlic, chopped 1-14.5 ounce can
Garden Chimichurri Sauce
Garden Chimichurri Sauce 1 cup parsley leaves, loosely packed 10 basil leaves, 1 sprig fresh oregano leaves 3 cloves garlic 2 tablespoons apple cider vinegar 1/8 tsp crushed red pepper flakes 1/4 tsp sea salt 1/8 tsp fresh black pepper 1/2 cup extra virgin olive oil In a food processor,
Kale Superfoods Salad
Garden Kale Superfoods Salad 4 cups chopped kale leaves, stems removed 1 cup shredded red cabbage 1 cup shredded Napa cabbage 1 large ripe avocado 1 tablespoon white balsamic vinegar ¼ teaspoon of Himalayan salt Fresh cracked pepper to taste 2 scallions, chopped 1 cup watercress leaves 1 cup fresh