Coconut Curry Lentil Soup




Coconut Curry Lentil Soup
Ingredients
1 tbsp coconut oil
1 large red onion cone #2
2 cloves garlic, cone1
1 tbsp fresh ginger, cone 1
2 tbsp curry powder
½ tsp hot red pepper flakes
4 cups vegetable broth
1can coconut milk
1 can diced tomatoes
2 cups  dry red  lentils
2-3 handfuls of chopped kale or spinach
salt and pepper, to taste
Garnish: chopped cilantro (fresh coriander) and/or vegan sour cream

Instructions
In the 5 qt  heat the coconut oil over medium heat and stir-fry the onion, garlic and ginger until the onion is translucent, a couple minutes.
Add the curry powder, and red pepper flakes and cook for another minute.
Add the vegetable broth, coconut milk, diced tomatoes and lentils. Cover and bring to a boil, then medium click low heat for 20-30 minutes, until the lentils are very tender. Season with salt and pepper.
Before serving, stir in the kale/spinach and garnish with cilantro and/or vegan sour cream.


Chickpea mock tuna Salad



Chickpea mock tuna Salad
ingredients:
2 can of chickpeas or cooked fresh
2 stalks of celery, diced cone#3
1 carrots, diced cone #2
¼ cup of red onion, diced cone #2
2 dill pickles, diced
¼ cup chopped herbs
salt and pepper to taste
sprinkle of dulse


dressing
1/4 cup tahini (sesame paste)
¼ water
2 tablespoons apple cider  vinegar + lemon juice
Directions
Blend together in a blender until smooth.
directions:
Drain and rinse chickpeas and place in large bowl. Lightly mash chickpeas with a fork or potato masher. Add diced pickles, carrots, celery, red onion, and hummus. Mix well until all ingredients are coated with tahini dressing Add salt & black pepper to taste.

Enjoy with romaine lettuce or on a sandwich





Detox Cruciferous Salad






Detox Cruciferous Salad
1 small head red cabbage  Cone #4
1 apple cone #2
1 bunch Fresh mint  or cilantro, parsley
¼c  seeds pumpkin  +  ¼ c currants
1 oranges cut into chunks
Fresh sprouts or other sprouts
Dressing
5 tablespoons raw cider vinegar or lemon juice
1 cup cashews raw +  1 /2 cup water
2 teaspoon Dijon mustard
4 T nutritional yeast
3 cloves garlic
Freshly ground black pepper and Sea Salt
Directions
Shred cabbage and apple. Blend dressing ingredients in a blender until creamy.  Mix all together and serve