Black Bean Soup

In my opinion, I am still working on this one.... It is very good, and very flavorful but something is missing! I hate to admit, but maybe part of it is that meat flavor that is the base of most black bean soups? Anything that meats can do, veggies can do better! So...let me know what you think and how I can improve this one so that it goes down in the record books!!

3 TBSP olive oil

2 medium onions, chopped

6 garlic cloves, minced or pressed

1 14.5 oz can of veggie broth (or I do roughly 2 cups with 2 bouillons)

1 1/2 cups canned, spicy diced tomatoes (you can also use fresh)

2 TBSP tomato paste

2 tsp Worcestershire sauce

1-2 TBSP chili powder

4 15oz cans of lack beans, drained but not rinsed

Kosher salt and fresh pepper

1 entire bunch of cilantro, chopped

juice of 1/2 a juicy lime

thinly sliced scallions

Sautee all the onions in olive oil until they are translucent. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, paste, Worcestershire, and chili powder. Stir in the beans, and turn the heat to high until it is bubbling/boiling. Adjust the heat so that the soup is bubbling gently and cook for 10 minutes. Your aim is for the liquid to reduce some, so use your judgement when 10 minutes needs to be 15 minutes, etc. Season. As it is cooking, pick off all the cilantro leaves from the bunch and chop coarsely. Add it to the soup once it has been cooking about 10 minutes and is even more thickened (5 minutes or so?). Season again for flavor and add your lime juice. Serve with tons of scallions!!

Quinoa with Toasted Almonds and Sauteed Onions

Quinoa is generally thought of as some uber healthy dish that often isnt something we do somersaults about.... Kind of like kale...really great for us, but, as far as taste buds go, we can easily like without it. But if you know anything about me, I make some kickin' kale.....

So, without further adieu....Ladies and gentlemen....Introducing my kickin' quinoa recipe....

2 cups veggie broth

1 cup quinoa, rinsed

1/3 cup toasted almonds, chopped

1 TSBSP olive oil

1/2 large onion, chopped

1/3 cup chopped italian flat leaf parsley

Salt and pepper

Place the broth and the quinoa in a medium saucepan and bring it to a boil. Once boiling, lower the heat to low, cover, and let it cook about 20 minutes until the quinoa is tender and all the liquid is absorbed. Meanwhile, toast the nuts in a large dry skillet until fragrant - but watch these suckers! Remove the nuts from heat. In the same skillet, sautee the onions in the olive oil until they begin to brown (this is the magic point for the flavor). Once the quinoa is done, toss the onions, nuts, and parsley together and enjoy!

YUMM...

Memories of Panama Banana Black Beans

Backpacking Central America this summer found me cooking off what was local and fresh. Caribbean side Panama meant lots of black beans, bananas, and general tropical deliciousness. This is a quick, easy, and backpacker economical dish you can whip up in 5 minutes....and super yummy! Fatty Patty tip of the day...don't skimp with the lite coconut milk...it isnt even half as rich and decedent!

2 cans of black beans, well rinsed

1/2-3/4 cup coconut milk

1 tsp cayenne (this is a spicy one - adjust accordingly)

1/2 bunch of green onions, chopped

2-3 bananas, sliced

Salt and pepper to taste

Over medium heat, cook the black beans and coconut milk until they begin to reduce and are visibly warm and a little bubbly. Add the cayenne pepper and green onions and allow to cook down further, until the mixture appears to thicken quite a bit more. Add the bananas and cook about 2 minutes more. Before serving, let this cool a little bit since this is when it all really comes together. I serve this over nutty brown rice... Mmmm...

Cherry Cranberry Sauce

It's Thanksgiving time! Honestly, Im a big texture person and canned cranberry sauce grosses me out to no end! This fits my criteria perfectly....easy, healthy, and no gelatinous! :)

1 TBSP Earth Balance

1 piece of ginger (1 inch, peeled)

1/2-1tsp cinnamon

1/4 cup amaretto

1 15oz bag fresh cranberries

1 10oz bag frozen cherries

1/4 cup sugar

Heat the butter in a saucepan over medium-high heat. Cook the ginger and the cinnamon until the ginger becomes fragrant, 1-2 minutes. Carefully add the amaretto and cook until the liquid thickens and reduces by half, about 1 minute. Add the cranberries, cherries, sugar, and about 1/2 cup water. Cover and bring to a boil. Reduce the heat to low and simmer until the cranberries break apart and the sauce thickens, 20 to 25 minutes. Remove from heat and let it cool completely.

Roasted Brussel Sprouts and Grapes

Who knew! I was thinking sweet and a little savory, crunchy,healthy...and BAM! Fall deliciousness! If you follow my blog, you know that I love me some brussel sprouts, and I LOVE my new, unexpected combination. If you're willing to come over to the brussel sprout dark side, you'll quickly agree...

1 1/2 pound trimmed brussel sprouts

1 pound RED seedless grapes

3 TBSP olive oil

3 garlic cloves, sliced

1 TBSP fresh thyme leaves

Kosher/Sea Salt and freshly cracked black pepper

Heat the oven to 375 and get ready to roast! I generally slice the brussel sprouts into halves after trimming them but keep the grapes whole. Toss them with the olive oil, thyme, garlic, and salt and pepper. Turn the brussel sprouts cut side down and roast for 25 - 30 minutes. Let them cool a little bit and enjoy!! Natural deliciousness...

As Good As Apple Pie Baked Apples

Ok... so lets be honest.... There is nothing better than real apple pie, other than my boyfriend... If you don't agree fully with that sentiment, you've never had my mom's apple pie...or met my boyfriend, for that matter :) The closest second is this little vegan ditty I have here for you. You will never see an apple the same again... To really bring this to the next level, I fully suggest topping it with some soy ice cream in some vanilla variety! Enjoy!!

4 cored Macintosh apples

1 TBSP lemon juice

3/4 cup brown sugar

1/4 cup rolled oats

1/4 cup pecans or walnuts

1 tsp cinnamon

4 TBSP Earth Balance, cut into pieces

1/8 cup golden raisins, chopped

1/4 tsp nutmeg

Basically, you core the apples and sprinkle the lemon juice over them. Next, mix all the remaining ingredients together and liberally stuff the insides of those apples and bake for 20 minutes at 425.

WOW.... Top with ice cream if you're feeling really devilish...

Escarole and Leeks

• This surprised the heck out of me... Hello delicious!
• 
  
• 1/4 cup olive oil
• 4 leeks, white and green parts, sliced into half moons
• 4 cloves of garlic, slicesd
• 2 heads of Escarole, torn into 3" pieces
• 1/4 teaspoon crushed red pepper
• kosher salt and black pepper

Directions

1. Heat the oil in a large pot over medium-high heat. Add the leeks and garlic and cook, stirring often, until softened, 6 to 8 minutes.
2. Add the escarole, red pepper, ¾ teaspoon salt, and ¼ teaspoon black pepper and cook, tossing, until tender and beginning to wilt, 3 to 4 minutes.

Hearty Lima Bean Pride and Joy

I could eat this for every meal for a week... As we get into fall and winter, everyone needs a hearty, rustic, one pot meal. You likely need to go to Whole Foods to be able to find these giant lima beans in the bulk bin section.

1 lb dried giant lima beans ("gigantes")

3 Tbs extra virgin olive oil

3 medium onions, coarsely chopped or sliced

3 large green bell peppers, seeded and cut into strips (you can use red or yellow ones instead, or a mixture)

28 oz canned diced tomatoes and juice

2 cup water

4 cloves garlic, minced or crushed

2 tsp dried basil

1 1/2 tsp salt

1/4- 1/2 tsp red chile pepper flakes

freshly-ground black pepper to taste

TOPPING:

About half a loaf of crusty whole wheat bread

4 TBSP Earth Balance or vegan margarine

2 Tbs minced fresh Italian parsley

1/2 cup toasted hazelnuts, processed into a fine powder using your food processor.

Soak the beans overnight or for about 8 hours in plenty of cold water. When ready to cook, drain the water off and rinse the beans.

Preheat the oven to 350 degrees F.

In a large heavy skillet heat the oil over medium-high heat. Saute the onions in the oil until they are translucent. Mix the beans and the sauteed onions in a large medium Dutch oven, or small oval roasting pan with a lid. Pour the water into the skillet and scrape up any brown bits, then pour the water into the beanpot and add the peppers, tomatoes, garlic, basil, salt, pepper, and hot pepper flakes. Cover and bake for about 2 hours, or until the beans are soft inside. Add a little more water if they get too dry. Taste for salt and pepper.

While the beans are cooking, you will make some homemade breadcrumbs for the topping. Cut the loaf up into slices, and CAREFULLY place them under the broiler until they are super crispy toasted but not burnt. The differenc between this state and burnt is about 30 seconds, so watch closely! Let these cool enough to be handled. Take a coffee cup with roughly 1 TBSP melted Earth Balance and hand crumble the bread slices into the cup until it is full (likely about 5 half pieces of bread). Generally, I will take a spoon handle to “churn” the mixture until you get “buttery” chunks of breadcrumbs/croutons. Repeat until you have enough to lightly cover the beans. Mix them all with the parsley.

Bake for one hour covered. After 1 hour, take the cover off and bake for at least 45 minutes. At this point, there should be little liquid remaining in the dish. At this point, for the last 15 minutes or so of baking, sprinkle the top of the pot with this breadcrumb mixture and continue to bake.

Serve hot with crusty bread.

The Perfect Oatmeal

If you know me, you know that Im an oatmeal junkie...particularly in the winter time right before bedtime. I love that warm, full, happy belly feeling.. If you make oatmeal this way, you wont be able to resist being just like me...sitting in bed, under the covers, filling up on oatmeal right before turning out the lights. Mmm... Happy Belly... Oh..and I forgot to mention that you can do this in the microwave! Oh snap!

• 1 apple, preferably McIntosh, cored and coarsely chopped
• 1 cup rolled oats
• 1/4 teaspoon ground cinnamon
• Pinch kosher salt
• 2 cups water
• 2 tablespoons pure maple syrup
• 1/4 cup toasted pecans

Directions

Combine the apple, oats, cinnamon, and salt in a large microwave-safe bowl water, and stir in the water. Cover and seal with a tight fitting lid and heat in the microwave on high until apples are soft and most of the liquid is absorbed, about 8 minutes. Stir in the maple syrup. Divide between 2 bowls and top with the nuts. Serve immediately.

Pistachio Creamy Spinach Salad Supreme

I am going to cheese out with the name of this salad JUST to catch your attention. Get ready for your socks to be blown straight off! And no one ever said that salads were low fat because this dressing is anything but....although worth every bite!

• 1 cup shelled pistachio nuts, plus more for garnish
• 2 cloves, garlic, peeled and roughly chopped
• 1 lemon, juiced
• 1/2 teaspoon Sriracha hot sauce
• About 1/2 cup hot water
• Kosher salt and freshly ground black pepper
• 1/2 cup canola oil
• Splash good extra-virgin olive oil

Salad:

• 1 bag baby spinach
• 1 Fuji apple, cored and sliced
• 1 celeriac bulb, peeled and grated (do this right before serving so it doesn't oxidize and turn brown) - you can only generally get this at a Whole Foods equivalent
• kosher salt and freshly ground black pepper

Directions

Warm a small skillet over medium heat. Add pistachios, shaking the skillet frequently so that nuts don't burn. Toast until the pistachios turn a little brown. They should smell delicious too. Quickly remove the pan from the heat and transfer the nuts to a bowl; otherwise they'll keep cooking and burn.

Add the pistachios to ablender along with the garlic, half of the lemon juice, the hot sauce, if using, hot water, a sprinkle of salt and pepper and the canola oil. Blend until smooth. If it doesn't form a paste, add more water and more oil and blend until smooth. The consistency should be like a thin hummus; don't worry if you feel like you're adding a lot of oil. Taste and add a little extra-virgin olive oil and more lemon juice if you want more zing, which I recommend. It cuts the oils from the pistachios. Set aside once you're happy with it.

Wash the spinach and dry thoroughly, so the leaves can be coated with the dressing.

Toss the spinach, apple, and celeriac in a large serving bowl and season with salt and pepper, to taste. Let it sit for 5 minutes, then garnish with pistachios and serve.

I got this recipe from Aaerti Sequeira..an obvious gem

Perfect Lentils

• These lentils are simple, fresh, and so incredibly good... It is my go-to lentil dish always....
• 
  
• 1⁄2 pound green lentils
• 1⁄4 cup good olive oil
• 2 cups chopped yellow onions
• 2 cups chopped leeks, white and light green parts only
• 1 teaspoon fresh thyme leaves
• 2 teaspoons kosher salt
• 3⁄4 teaspoon freshly ground black pepper
• 1 tablespoon minced fresh garlic
• 1 1⁄2 cups chopped celery (4 stalks)
• 1 1⁄2 cups chopped carrots (3 carrots)
• 1 1⁄2 cups veggie broth
• 2 tablespoons tomato paste
• 2 tablespoons good red wine vinegar

Directions

Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.

Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, veggie stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste.

Roasted Edamame Salad

• Thank Alton Brown for this little ditty.... MMMMMMMM.........
• 
  
• 12 ounces fresh or frozen shelled edamame, about 2 cups
• 1/2 cup fresh corn kernels, about 2 ears of corn
• 1/4 cup finely diced scallion
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup chopped fresh tomato
• 1/4 cup chopped fresh basil leaves
• 1 tablespoon red wine vinegar

Preheat the oven to 400 degrees F.

Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.

Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.

Tomato and Fennel Salad

The ONLY reason this recipe came about was because I accidentally bought some fennel when I assumed it was another way to call celery root. Well, I was wrong....but the good news is that fennel can actually be good!! This is quick, easy, and might impress your "fancy" friends by your use of this more obscure veggie!

• 1 1/2 pounds heirloom tomatoes
• 1 small fennel bulb
• 2 tablespoons good olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon cider vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline.

Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve.

Quinoa Garden Salad

Here is a quick throw together lunch or dinner that is light, healthy, and spectacular! I have been keeping all these ingredients in the fridge and at hand to throw together any time I need a filling and quick meal! These are the ingredients for a SINGLE serving...since I have to chose "Single" from drop down menus...BUT you can easily double or triple this recipe.

1 cup cooked quinoa

1 cup baby spinach leaves

1/2 cup cooked shelled edamame

1/2 cup diced tomato

3 tsp lemon juice

2 tsp olive oil

1tsp - or more :) - pecans

Mix it all together and eat.....mmmm.....

Butternut Squash and Chickpea Stew with Couscous

Sounds random, but this stuff rocks! There is this sweet and savory balance to it from the combination of the squash, raisins, spinach, onions and tomatoes. Either way, served over couscous it is belly filling yum.

3 TBSP extra virgin olive oil

1 medium onion, chopped

3 garlic cloves, smashed and minced

6-8 canned plum tomatoes, crushed (from one large can)

1 large cinnamon stick

1 teaspoon ground corinader

1 teaspoon ground cumin

1/4 teaspoon crushed red pepper flakes

1 2lb butternut squash, peeled and cut into 1 inch cubes

1 16 oz can of chickpeas

3 cups veggie broth

1 inch strip of lemon zest

1/2 cup golden raisins

6 oz fresh spinach leaves

Juice of 1/2 lemon

1/4 cup toasted almond slices

1 package of couscous, prepared according to package directions

Heat the oil in a large saucepan over medium heat. Add the onion and cook until soft and golden, stirring occasionally. Add the garlic, tomatoes, and spices and cook until the cinnamon stick unfurls and the tomatoes are cooked down, about 3-5 minutes. Add the squash, chickpeas, broth, lemon zest, and raisins. Cook together, partially covered, for about 25 minutes until the squash is fork tender. Add the spinach and cook until the spinach is wilted. Add lemon juice and season to taste. As of yet we have not added any salt, so don't be shy with the salt and pepper.

Serve this over a bed of couscous sprinkled with the toasted almonds. Don't forget that since they make it super delicious!

Addicitive Israeli Cous Cous

Oh my God....this is the BOMB. I made this for a picnic....and friends....and other friends....and everyone that had it count not get over how great it was!

• 3 tablespoons extra-virgin olive oil, plus 1/4 cup
• 2 cloves garlic, minced
• 1 (1-pound) box Israeli couscous (or any really small pasta)
• 3 cups veggie stock
• 2 lemons, juiced
• 1 lemon, zested
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup chopped fresh basil leaves
• 1/2 cup chopped fresh mint leaves
• 1/4 cup dried cranberries
• 1/4 cup slivered almonds, toasted

Directions

In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.

In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.

Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.

Spicy Ethiopian Lentil Stew

Who knew that Ethiopians ate so well! This is delicious and will serve MANY Ethiopians! After I made this the first time, it quickly became a regular in my rotation. Don't be deterred by the copius amounts of spices in the blend, please! If you are a regular cook, you will find half of them in your pantry. The others you will find in the bulk section of Whole Foods or any similar market...and for MUCH cheaper than buying the entire bottle. The best part is that it is even better after it has been refrigerated overnight. Serve this with rice, polenta, or injera bread. I love to serve this with my Sage and Corn Polenta.

1 cup dried brown lentils (or are they green?)

1 large yellow onion, diced small

2 carrots, peeled and diced

4 cloves minced garlic

2 TBSP fresh grated ginger

1/2 cup peanut or veggie oil

10 plum tomatoes

1/2 cup tomato paste (or one of those small skinny jars)

1 cup veggie stock

1 cup frozen green peas

Spice Mix:

2 tsp ground cumin 1/4 tsp ground coriander

2 tsp paprika 1/8 tsp ground allspice

1 tsp ground fenugreek 1/8 tsp ground cloves

1/2 tsp thyme 1/8 ground cinnamon

1/4 tsp ground cardamom 1/8 tsp cayenne

1/2 tsp salt

Directions:

Boil the lentils for 30-40 minutes or until they are tender. Meanwhile, create your spice mixture.

In a large pot over medium heat saute onions and carrots in a dab of olive oil for about 10 minutes. Add the garlic, ginger, and spice blend. Saute for an additional five minutes. Add the chopped tomatoes and cook 5 more minutes. Add the tomato paste and mix, then add stock. Simmer this until it is bubbling. Add the cooked lentils and green peas. Simmer an additional 15 minutes or so, season to taste, and serve. If you turn this dish down to low on the stove and allow it to continue simmering, it won't kill it. I generally add more spice to it in the way of cayenne or red pepper, but that is just me.

Carrot Spaghetti

Random thought...but I am full of them lately. Carrots = sweet and can be peeled to resemble spaghetti noodles. Tomato sauce = also sweet...maybe a compliment? And it is....!! An awesome, remarkably delicious one! Veg it out!

2 TBSP olive oil

4 medium carrots, peeled into long strips with the vegetable peeler

3 large garlic cloves, minced

1/2 medium onion, diced

4 hand torn basil leaves

3/4- 1 cup bottled tomato sauce

red pepper flakes

dried oregano

salt and pepper

Saute onions in olive oil for 3 minutes over medium heat. Once they begin in break down, add the garlic and saute for an additional minute. Lower the heat some and add the carrot strips and toss all together. For about 2 minutes, continually toss together the carrot strips and garlic/onion mixture until the carrots begin to soften some. Add the tomato sauce and basil and toss until evenly coated. Add red pepper, oregano, salt and pepper to your taste.

SOOOOO GOOOOD!!!

Avocado Jicama Salad

Hold onto your socks....this stuff is addictive! It is kind of creamy, but crunchy and extremely fresh and Latin. Que rico! The recipe is a two parter, and make sure that you allow enough time for the chimichurri flavors to marry, about 3 hours. In a weird way, this reminds me of a Latin potato salad, kind of.... This might be fantastic with some crusty bread sandwich!

4 ripe tomatillos, husked, rinsed and diced
1 medium jicama, peeled and cubed
2 avocados, peeled and cubed
1/2 red onion, thin sliced
6-8 grape tomatoes, quartered

5 large garlic cloves, minced
1/2 jalapeno, minced
1/2 lime, juiced
3 TBSP red wine vinegar
1/2 cup olive oil
1/2 cup finely chopped cilantro
1/2 cup finely chopped parsley
1 teaspoon sea salt

To prepare chimichurri: Combine garlic, jalapeno, and lime in a small bowl. Whisk in vinegar and olive oil. Stir in parsley and cilantro, add salt, cover, and let stand for about 3 hours to allow the flavors to 'marry' :)

Next, to prepare the salad: Toss together the tomatillo, jicama, avocado, red onion, and grape tomatoes. Pour 3/4 to entire chimichurri over the salad and gently toss to coat.

Broccoli with Orange Peel and Walnuts

This one is different...very Chinese take out inspired! But it is really yummy! Start with 1 TBSP soy sauce or Braggs and then salt from there. The salt in here is a slippery slope since it is also sweet. Serve with some garlicky rice and fortune cookies!

2 cups broccoli pieces (bite size)
1 orange; remove peel in one inch strips with a vegetable peeler, careful not to get pith
1 tablespoon veg. oil
1/4 - 1/2 cup walnuts
1/4 - 1/2 tablespoon finely minced fresh ginger
1 tablespoon reduced sodium soy sauce
juice of the orange from which the peel was removed
1/2 tablespoon lemon pepper

Heat oil over medium heat in a 12 inch non-stick skillet. Add orange peel and nuts. Saute until peel just begins to turn golden on edges. DO NOT BURN! This will take only two to three minutes. Add broccoli and saute five minutes. While cooking broccoli, sprinkle mixture with the orange juice. After about four minutes, add soy sauce and lemon pepper. Stir well and serve either hot, warm, or chilled.

Roasted Brussel Sprouts, Cherry Tomatoes, and Garlic

I think that my local grocery store is wondering what the HELL is happening that they are experiencing a rush on brussel sprouts....because ever since I came up with this one I have been cleaning them out to fulfill my daily craving!!

1 lb brussel sprouts, yellow leaves removed and hard stems removed, halved
1/2 pint of cherry tomatoes, halved
6-7 garlic cloves, smashed
1 TBSP olive oil
1 TBSP balsamic vinegar
sea salt and fresh cracked pepper to taste

Preheat the oven to 425. Mix together the brussel sprouts, tomatoes, and garlic. Coat with olive oil, balsamic vinegar, salt and pepper and toss to evenly coat. Throw the veggies into the oven for about 15-20 minutes, or until they begin to really caramelize. Once they are done, take them from the oven, re-season to taste, toss, and enjoy!!! It is hard to let them cool a little, but they are easier to eat at that point. Ask me..Ive burnt my tongue a couple times :)

Kale and Avocado

This is a kale recipe for the masses... Kale needed FAT to be good!! :)

1 bunch of kale, stems removed and cut into 3" of so pieces
1/2 avocado, cut into small cubes or mashed
1/2 of a lemon, juiced
sea salt
1 TBSP olive oil
2 cloves of garlic, minced

In an 12" sauce pan sautee over low/medium heat the olive oil and garlic for about a minute, add the kale until it softens some. Season with sea salt and lemon juice and toss together. Next, add the avocado and toss around until the avocado almost melts and is evenly distributes. Taste one more time for salt and dig in!

Butternut Squash, Roasted Garlic, and Apple Soup

I told you that I have been really into soups lately.. Here is another one that you can't really go wrong with. I mean...come on...all these things are absolutely delicious! I tend to not specify the exact amount of spices, because that is something that I feel like you 'taste' out. I kept tinkering and got something filling and scrumptious!! Serve this with homemade whole wheat bread for an absolute crowd pleaser! Bring on the cold nights and the need for comfort food!!

1 butternut squash
4 + garlic cloves
2 green apples peeled and chopped
salt and pepper

cayenne pepper

cinnamon

ground cloves

nutmeg
olive oil
3 cups of vegetable stock

Directions:

Heat a little olive oil and add the garlic cloves (just peel them and press them so they are a little crushed and let flavor easier). Fry them in medium heat until they are golden and you can smell it. Add the chopped and peeled apple and squash. Add salt and pepper and stir some more. After 2 or 3 minutes add the veggie stock and let simmer until the squash is done.

Blend everything and serve with good bread. You can add a little lemon before eating. Enjoy!