~2 cups of uncooked red lentils
~1 tablespoon of coconut oil
~1 small organic yellow onion, diced
~2 bell peppers (orange and red or 2 of the same color), diced
~3-4 organic zucchini, diced into small cubes
~2 large cans of organic diced tomatoes (28 oz each)
~1/4 teaspoon of cumin
~1/4 teaspoon of chili powder
~1/4 teaspoon red pepper flakes (omit or lessen if you want it mild)
~1/4 teaspoon of coriander
~Sea salt and pepper to taste
~Chives for garnish
Heat oil in a soup pot and add onions and bell peppers and cook until onions are translucent and both are soft.
In a separate pot, boil water and cook the lentils for 10 minutes.
Add cumin, chili powder, red pepper flakes and coriander to the onions and bell peppers and stir until mixed. Add zucchini and both cans of tomatoes with juice.
When lentils are cooked, drain the water and add to the chili pot. Add salt and pepper to taste and let it cook for 30 minutes. Garnish with sliced chives
~ 2 bundles or 1 pound radishes, greens removed and halved
~1/2 tablespoon olive oil
~ salt and pepper, to taste
~ 1 tablespoon ghee
~ 1-2 teaspoons whole grain mustard
~ 1 tablespoon finely chopped fresh chives
- Preheat oven to 425°F. Line a large baking sheet with parchment paper, then set aside.
- In a medium bowl, toss halved radishes with olive oil and a sprinkle of both salt and pepper until evenly coated. Bake 30-40 minutes, tossing half way and cooking until radishes begin to become lightly golden in spots and are tender throughout.
- Five minutes before radishes are finished cooking, melt butter. Whisk melted butter and mustard together until combined. Lightly stir in chives.
- Remove radishes from baking sheet, and place back into previously used medium bowl. Pour mustard mixture over radishes and toss until evenly coated. Serve immediately.
~6 tablespoons of coconut oil or ghee
~4 organic yellow onions, thinly sliced
~1 tablespoon or raw/local honey|
~3 garlic cloves, pressed or minced
~1/4 cup apple cider vinegar
~7 cups vegetable or chicken broth
~1 tablespoon sea salt
~1/4 teaspoon fresh thyme
~2 bay leaves
~Heat oil in a large pot over medium-high heat. Stir in onions until translucent. Add honey and reduce heat to medium.
~Stir onions occasionally and allow to cook for another 30 minutes.
~Add garlic and apple cider vinegar. Cook on low for 2-4 hours. Use handheld/immersion blender to puree and serve.
~ 4 tablespoons fresh lime juice
~ 6 tablespoons olive oil
~ 1 tablespoon sesame oil
~ 1 tablespoon coconut amino acids or gluten free soy sauce
~1 tablespoon fresh ginger, minced
~ ½ garlic clove, minced
~ 1 fresh red chili pepper, deseeded and sliced