Oven Roasted Brussels Sprouts

Oven Roasted Brussels Sprouts Prep: 10 minutes Cook: 40 minutes Total: 50 minutes Servings: 4 INGREDIENTS 20 ounces Brussels sprouts 1 teaspoon turmeric 1 tablespoon olive oil Sea salt and black pepper DIRECTIONS 1. Preheat the oven to 380 degrees F 2. Wash the Brussels sprouts and cut off the stalks 3. Spread onto a parchment paper covered baking sheet 4. Add turmeric, sea salt, black pepper, and a drizzle of olive oil 5. Bake for approximately 40 minutes WHY THIS IS GOOD FOR YOU [restrict level="!subscriber-level"] Newsletter subscribers, log in to view additional content. Not a subscriber? Sign up here. [/restrict] [restrict level="subscriber-level"] Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum. [/restrict]

Mixed Vegetables

Mixed Vegetables Prep: 15 minutes Cook: 30 minutes Total: 45 minutes Servings: 4-6 INGREDIENTS 2 cups small broccoli florets 2 cups small cauliflower florets 1 red onion, cut in half and sliced into 1 inch slices 1 large leek, cut lengthwise and sliced 2 cups mushrooms, sliced 2 cups carrots, peeled and sliced diagonally 6 cloves of garlic, peeled and sliced 4 tablespoons of extra virgin olive oil Salt and pepper to taste Italian seasoning 1 tablespoon turmeric ¼ cup cilantro, chopped Juice of 1 lemon DIRECTIONS 1. Turn on oven to 400 F 2. Pour olive oil into the roasting/baking pan 3. Add all your vegetables and toss, making sure they are all coated with olive oil 5. Add salt and pepper, turmeric and seasoning and toss them together 6. Bake at 400 F for about 30 minutes and until crisp. 7. Add lemon juice and garnish with cilantro. WHY THIS IS GOOD FOR YOU [restrict level="!subscriber-level"] Newsletter subscribers, log in to view additional content. Not a subscriber? Sign up here. [/restrict] [restrict level="subscriber-level"] Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum. [/restrict]

Kale and Lentil Salad

Kale and Lentil Salad Prep: 10 minutes Cook: 15 minutes Total: 25 minutes Servings: 4 INGREDIENTS 1 large Tuscan kale (strip leaves off stem and discard stems), finely chopped 1 cup lentils (yields about 2 cups cooked) ½ cup almonds or walnuts, chopped 2 tablespoons fennel seeds ½ teaspoon turmeric 2 tablespoon extra virgin olive oil Dressing 1 tablespoon extra virgin olive oil 1 cup sour kraut with juices 2 tablespoon soy sauce DIRECTIONS Cook Lentils 1. Add 1 cup of lentils to a medium size pot of salted boiling water 2. Cook for about 10-15 minutes until the lentils are cooked 3. Let it cool in room temperature and set aside Toast the Nuts 1. In a medium size pan heat up 2 Tablespoons of extra virgin olive oil over medium heat 2. Add turmeric and fennel seeds 3. Sauté for about 1 minute 4. Stir in chopped walnuts or almonds (or mix in both) 5. Continue to sauté the nuts for about 2-3 minutes or until golden Putting It All Together 1. Add kale to a large serving dish 2. Mix in cooked lentils 3. Top if with the toasted nuts mixture 4. Add dressing and serve WHY THIS IS GOOD FOR YOU [restrict level="!subscriber-level"] Newsletter subscribers, log in to view additional content. Not a subscriber? Sign up here. [/restrict] [restrict level="subscriber-level"] Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum. [/restrict]

Vegetable Rice

Vegetable Rice Prep: 15 minutes Cook: 30 minutes Total: 45 minutes Servings: 4-6 INGREDIENTS 2 cups brown rice 1 large onion, finely chopped 6 cloves of garlic, chopped 1 fennel bulb, finely chopped 2 cups cauliflower, chopped 1 cup broccoli, chopped 2 cups cherry tomatoes, sliced 1 cup scallions, sliced thinly 1 cup cilantro, chopped 2 tablespoons toasted almonds Salt and pepper to taste 1 teaspoon basil 1 teaspoon cloves 1 teaspoon turmeric 2 tablespoons grated fresh ginger 3 tablespoons of extra virgin olive oil 1/4 cup of water Juice of a lemon DIRECTIONS Cook rice according to instructions. While rice is cooking: 1. Heat olive oil over medium heat in a large skillet. 2. Add onions and sauté for a few minutes until translucent 3. Add turmeric, ginger and cloves and stir gently 4. Add fennel and garlic to the mixture and cook for 2 minutes 5. Mix in tomatoes, cauliflower and broccoli 6. Add water and let mixture cook on medium low heat for about 7-8 minutes 7. Add chives and basil to the mixture 8. Mix in cooked rice and add almonds 9. Sprinkle some lemon juice and garnish with cilantro and serve WHY THIS IS GOOD FOR YOU [restrict level="!subscriber-level"] Newsletter subscribers, log in to view additional content. Not a subscriber? Sign up here. [/restrict] [restrict level="subscriber-level"] Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum. [/restrict]

Spaghetti Squash with Mushrooms

Spaghetti Squash with Mushrooms Prep: 10 minutes Cook: 15 minutes Total: 25 minutes Servings: 4 INGREDIENTS 1 medium yellow onion sliced 1 small leek thinly sliced (use only the white and light green parts) 1 ½ cups of mushrooms (Shitake), sliced 2 cups broccoli florets chopped into small pieces 1 medium spaghetti squash (seeded) 1 ½ cup fresh tomatoes, sliced ½ cup toasted pumpkin seeds, toasted 1 teaspoon lemon pepper 1 tablespoon ginger ½ teaspoon cloves 2 tablespoon olive oil Salt and pepper to taste 1 teaspoon chili pepper (optional) DIRECTIONS 1. Cut the spaghetti squash in half, remove the seeds and wrap each in a paper towel. 2. Place the two halves in the microwave and cook for about 8 minutes. 3. When done, leave in the microwave for 5 minutes to cool before removing. While the spaghetti squash is cooking in the microwave: 4. In a pan, heat olive oil on medium heat and add sliced onions and leeks. 5. Sauté until the onions are translucent, about 5-7 minutes. 6. Add spices (ginger, cloves. Chili peppers, lemon pepper) until fragrant. 7. Add mushrooms and sauté until tender, about 3 minutes. 8. Stir in tomatoes and broccoli and let the mixture cook on medium-low heat for about 5-6 minutes and until broccoli is cooked. 9. Fork in the spaghetti squash into the mixture and gently toss together. 10. Add salt and pepper to taste. 11. Sprinkle toasted pumpkin seeds on top and serve. WHY THIS IS GOOD FOR YOU [restrict level="!subscriber-level"] Newsletter subscribers, log in to view additional content. Not a subscriber? Sign up here. [/restrict] [restrict level="subscriber-level"] Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum. [/restrict]