Plant Powered Vegetable Soup

A healthy soup that is great for a meal or a side. Full of fiber, veggies and protein.

Serves: 6

Ingredients

2 cloves of chopped garlic , 2 Tablespoons olive oil , 2 large carrots cut into pieces, 3 zucchinis chopped, cauliflower cut into pieces , Approx 2 cups of cut broccoli florets, Handful or two of greens of your choice ( kale, collards, spinach) 2 cups of small red lentils, Approx 8 cups of water or veggie broth ( give or take) 1 tablespoon of “Better Than Bullion”( veg ) or a cube or two of vegetarian bullion (optional)

Instructions

Saute garlic and oil for a few minutes.Add cut up vegetables ( w/ out greens) and saute for about 3-4 minutes. Add water and then lentils. After about 5 minutes add in the greens and the bullion. Stir and cook at medium heat until it comes to a boil. Reduce heat, cover and simmer for about 30-45 min. Keep an eye to see if there is more water needed. Add more if you like a thinner soup. Salt and pepper to taste. These lentils will thicken and break down and you will have a wonderful hearty soup. Great leftovers.

Quinoa Veggie Saute

4 servings

(Note: double up the recipe for more servings during the week but add greens on when your ready to serve)

Ingredients

• 1 cup quinoa, cooked according to package directions (try cooking with vegetable broth/stock instead of water for added flavor.)

• 1 red onion, or leek chopped

• 2 tablespoons olive oil/ coconut oil or you can omit and use vegetable broth

• 1 red or yellow pepper chopped, or a combo of both

• 1 small carrot, chopped

• 1 cup of Cremni and / or Portobello mushrooms

• 2 cup broccoli florets

• ½ cooked sweet potato ( optional)

• 2 garlic cloves, minced

• 2-3 tablespoons fresh basil (or 1-2 tablespoon dried basil)

• 4 cups of arugula

• Sea salt & ground pepper to taste

• Juice of 1/2 lemon (optional, for a zesty kick)

To Prepare

•  In a large sauté pan, heat olive oil ( or broth) over medium heat.

• Add onions and sauté 2 minutes. (Make sure not to “burn” onions.)

• Add in garlic and sauté 2 more minutes.

• Add veggies and sauté another 3-5 minutes or until desired tenderness.

• Add basil (reserving one tablespoon for garnish) for another minute or so.

• In large bowl combine veggie mixture to cooked quinoa, toss gently

• Salt and pepper to taste.

• Add in a few splashes of vegetable broth or water if you want more moisture.

• Squeeze on lemon juice for a zesty, refreshing burst.

• Sprinkle on remaining chopped basil, some cherry tomatoes, micro greens etc

• Add on top of arugula or your favorite greens

Raw Kale Crunch Salad

A great salad to use as a base for any meal. Instead of pomegranates, you can use sesame seeds etc ... Get creative.

Ingredients

• 1 bunch of Curley kale

• 2 tablespoons of olive oil, or favorite dressing.

• ½ cup shredded carrot

• ½ cup shredded cabbage( red or green)

• ½ cup of pomegranate seeds

• juice of ½ a lemon

• 2 tbsp of Orange champagne vinegar

• and a pinch of salt

Instructions

1. Clean and de-rib the kale. Rip into small pieces.

2. Spin kale in salad spinner until dry .

3. Place in a large bowl and massage by hand with dressing mixture. You want to break the kale leaves down a bit.

4. Add other ingredients and toss gently.

5. Sprinkle pomegranate seeds on top.