Red Lentil Coconut Soup

2 cups red split lentils
1 onion, finely chopped cone #2
1 red bell pepper cut into 1/2 inch dice
1 fresh jalapeno or serrano chili, finely chopped, including seeds
1 tablespoon fresh minced ginger cone #1
2 garlic cloves, finely chopped
1 tablespoon curry powder
1/2 teaspoon cinnamon
2 teaspoons salt
1 small can tomato paste 
7 cups water with 3 veggie bouillon cubes
1 can coconut milk
1 15-ounce can of chickpeas
1 tablespoon freshly squeezed lime juice
Fresh Parsley or cilantro and lime wedges for serving
Pre Heat 5 Qt or 7 Qt roaster add 1 T. oil add the onions, bell pepper and jalapeno and cook for 5-7 minutes until the vegetables have softened and start to take on some color.  Add the garlic, ginger, spices and tomato paste and continue to cook for 2-3 more minutes until the mixture is toasty and fragrant.  Add the lentils, water, coconut milk and chickpeas and cook  medium click low for 20 to 25 minutes adding the lime juice at the end of cooking.  Taste and adjust with more salt or more lime juice if desired.  Serve the soup topped with a sprinkling of fresh cilantro and some extra limes on the side.

Couscous Lemon Salad

2 medium Zucchini
2 Green onions- scallions
Mint & parsley ½ cup
2 c Couscous  2-1 ratio water
½ cup Roasted almonds - chopped
1 c frozen peas
1 can  garbanzo beans
1 large  or 2 Meyer lemons – using the rind & juice
Red pepper flakes
Pepper & sea salt
Olive oil
Cook 2 c. couscous, fluff with a fork. Let come to room temperature.
Cut zucchini with cone #3 with saladmaster machine
Sauté in 11 inch skillet zucchini in oil on medium heat until tender, add frozen green peas and garbanzo beans.   Just heat peas – don’t overcook. Season with salt & pepper. Remove from heat.
Slice 2 scallions, chop 2 fresh mint and a handful of parsley.
Add 2/3 c. chopped roasted almonds.
Zest the lemons & juice lemons
Mix all the ingredients and toss with olive oil

Banana Pudding

2 T Lecthin
3/4 cup maple syrup or other sweetener
1 cup coconut milk (full fat)
2-3 Tbsp virgin coconut oil
13 ounce silken tofu
1/2 tsp salt (to taste - start out with 1/4 tsp)
1/4 tsp vanilla extract
1 banana
Blend in the vtamix until creamy


1 banana thinly sliced sauteed in earth balance butter and sprinkled with cinnamon &  brown sugar.
Have a Chilled insulated bowl ready & serve.

Use 11 inch Skillet

Saute thinly sliced banana at medium heat in butter until browned. Sprinkle with sugar and cinnamon.

Indian Spiced Lentil Soup

2 chopped onions cone #2
2 garlic cloves minced cone #1
1 tsp grated ginger cone #1
 6 cups water
1 cup lentils
1 (15oz) can garbanzo beans, drained
1 (19oz) can cannellini beans
1 (14.5 oz ) can diced tomatoes
1/2 cup carrots cone #3
1/2 cup celery cone #3
1 tsp garam masala,
1/4 tsp ground cardamom
 1/2 tsp ground cayenne pepper,
 1 tsp ground cumin,
1 tbs olive oil
Salt & pepper - tamari
Chop onions with cone #2, Mince 2 cloves of garlic, grate ginger with cone #1
Sauté onions, garlic & ginger in 1 tbs oil for about 5 min or until translucent.
In the meantime process the carrots and celery with cone #3
To the sautéed onion add lentils, carrots, celery, tomatoes, garbanzos, cannellini beans
cover with 6 cups of water, add 1 tsp garam masala, 1/4 tsp cardamom,1/2 tsp cayenne pepper
1/2 tsp of cumin.  Bring to a high simmer for a few minutes, place lid on and when clicking occurs lower the heat and simmer until the lentils are soft. Puree half the soup in the food processor (or whole soup if you want it smooth), return to the pan, stir and enjoy. 

Pumpkin Apple Walnut Rice

1 3/4 cups cooked brown rice
1 cup canned pumpkin or cooked fresh pumpkin
1 1/2 Tbsp apple cider vinegar
1 small crisp apple, diced cone #3
1 small sweet onion, chopped cone #2
parsley (lots of it chopped fine)
2 tbsp organic raisins (golden or purple)
1/2 cup walnuts, unsalted
1-3 Tbsp maple syrup (depending on how sweet you want it)
1/4 tsp cinnamon
1/4 tsp fine pepper
2 Tbsp olive oil
1/2 tsp salt (to taste)
  Cook brown rice - set aside in large mixing bowl.
In a small bowl, combine the pumpkin, maple syrup, cider vinegar, spices. Mix well. Add this mixture to the warm brown rice. Fold until well distributed. Fold into the rice mixture: raisins, apples, onions, walnuts, olive oil, parsley and salt to taste. Serve warm or keep in warm oven until ready to serve. But do not over-heat. You want the apples and onions to still have crispness to them when you serve. Other optional add-in's cubes of pumpkin, butternut squash or sweet potato..

Kale, Root Vegetable & Citrus Salad

1 Bunch Kale or other greens tough stems removed, chop well
1 yam -raw process with cone #2
1 T Olive oil
2 large carrots (choose different colored carrots if you can find them)
2 medium parsnips
3 Oranges or other citrus, peeled and sliced into rounds
1 Avocado, pit removed, diced
¼ C Raw Pumpkin Seeds, lightly toasted in a dry skillet
Other root veggies- your choice   (celeriac, radish, beets)

Dressing Ingredients:
1 Shallot, diced
3 T olive oil
1 tsp Maple syrup
2 T Vinegar
Salt & pepper
Directions: Place Kale in a large salad bowl and add 1 olive oil. Toss kale lightly to coat. Add orange rounds, avocado and pumpkin seeds. Make the dressing: whisk the olive oil, maple syrup, and vinegar with shallots until well combined. Dress salad lightly in 2 stages, tossing salad in between. Serve immediately and enjoy!