Fresh Tomato Soup
8-10 medium Roma tomatoes (cut into small cubes)
4-5 cloves Garlic (minced)
1 med. Onion
1 tbsp Avocado oil
1/4 cup Water
1/2 cup coconut cream
2 tbsp Fresh basil (minced)
1/2 Tsp. Dry oregano
Sea salt and black pepper to taste
2 small to medium beets
1 (15.5 oz) can chickpeas, drained and rinsed
(or your own soaked and cooked)
4 cloves of garlic
¼ cup tahini
½ lime juice
2tsp. lemon zest (optional)
1tsp. sea salt
pepper to taste
2 to 3 Tbsp olive oil
3-4 Tbsp of water.
2-3 tsp. of toasted sesame seeds (optional)
Prepare the kale. Add kale, parsley, lemon juice, avocado, extra virgin olive oil, sea salt, and black pepper to a large bowl. Massage the kale and other ingredients with clean hands. The kale should turn a bright green and become softer. Massage until well incorporated. Taste and adjust seasoning as needed.
Add remaining ingredients. Add your chopped apple, onion, and shredded carrots to the kale mixture. Toss. Top with pumpkin seeds and dried cranberries if desired, or hem's seeds.
1 tablespoon avocado oil
1 teaspoon cumin seeds
1 small onion, minced
1 large celery rib, minced
4 large garlic cloves, minced
1-inch piece of ginger, shredded
1 large carrot, chopped
1 bay leaf
1 cup brown lentils
3 cups broth of your choice (or water)
½ teaspoon sea salt
½ teaspoon black pepper
Spinach or kale (optional)
Avocado for serving
Cut tomatoes into cubes. Heat the oil in the pot.
Add garlic and chopped onion. Cook for about 30 seconds.
Add tomatoes, garlic, oregano, and water. Cook on a low heat until soft, mixing with a wooden spoon as needed.
Let it cool down. (10-15 min.)
Add tomatoes into a blender.
Add coconut cream and half of the basil leafs. Blend for about 30 seconds.
Pour the tomato puree back into a pot and simmer over medium heat for 5 min.
Add salt and pepper and the rest of chopped basil.
Mix well and serve.
Massaged Kale with Apple
Create your soup base. In a large pot, add avocado oil. When the oil is hot, add cumin seeds and cook until fragrant (about 1 minute). Then add your minced onion, celery, garlic, ginger, carrot, and bay leaf. Sauté until soft (about 2 to 3 minutes).
Assemble the soup. Add brown lentils and broth (or water) along with sea salt and pepper. Cover and cook on medium-low heat for 30 to 45 minutes, stirring every 15 minutes. The soup is done when the lentils are tender but still holding their shape.
Serving suggestion. Add greens like spinach or kale at the end if you would like.
Allow the soup to settle for about an hour before eating for the best flavor.
Garnish with Avocado!
Roasted Beet Hummus
Makes 2 servings
4 cups of kale, thinly sliced
1 cup parsley, chopped
½ cup of red onion, chopped
1 large lemon, juiced
1 avocado, chopped
4 tablespoons extra virgin olive oil
¼ teaspoon sea salt
¼ teaspoon black pepper
1 large apple, chopped
1 carrot, shredded
Pumpkin seeds, dried cranberries. I like adding Hemp’s seeds/hearts.
Preheat oven to 400 degrees F.
Trim the leaves of the beets so that just a bit of stem is left then clean them very well.
Wrap each beet individually in (Chlorine FREE) parchment paper and roast in the oven for about 1 hour.
Once the beets are done roasting, remove them from the oven, open them up. Run them under cold water to make them easier to peel. Chop them up into smaller pieces.
Add all ingredients into the food processor, and puree for 2 to 3 minutes. Pause in between, scrape the sides and continue pureeing for an additional 30 seconds. Add more oil or water if needed while the mixture is processing until it becomes creamy.
Add toasted sesame seeds as a topping or mix inside the mixture for extra crunch.
Serve with a mix of veggies!
This recipe requires a FOOD PROCESSOR. If using a blender, you will need to add more water!