I’ve been working on my future cafe menu, and I am doing my best to meet the needs of a wide range of people and their ‘diets.’ Many of my past students with special needs had and still have food allergies or sensitives to certain foods. Reactions range from rashes to behavior challenges, so it’s important to me to make sure to have homemade options on the menu that are dairy free, no meat, etc. I have purchased multiple vegan baking books, recipe magazines, etc. I tend to utilize many of these outlets but some how still tweak recipes to make them more my cup of tea.
This soup is purely vegetarian. It’s made with fresh veggies and herbs and spices. Don’t worry, I’ve included a few short cuts to help you during the process.
Ingredients: (serves 8 to 10)
- 1/2 cup chopped celery
- 1/2 cup sliced carrots
- 1 small bag of Yukon gold potatoes chopped
- 1 bag of lentils
- 1 tbsp olive oil
- 3 cloves of diced garlic
- 6 oz can of tomato paste
- 8 oz of chopped kale
- 1/2 cup diced yellow onion
- 8 cups veggie broth
- 2 tsp paprika
- 1 tsp salt
- 1/2 tsp pepper
- 2 1/2 tsp ground cumin
- 1 tsp coriander
- Using a Crock-pot or large stove pot pour in the olive oil, garlic and diced yellow onion. Let it heat up and cook for a little while until barely sauteed.
- Pour in the broth and tomato paste. Stir until well blended.
- Add in the celery, carrots, potatoes and lentils (make sure all veggies are washed and cleaned before adding to the soup).
- Sprinkle in the salt and pepper, paprika, coriander and ground cumin (to taste) and stir (let it come to a boil if using the stove top).
- Add in the chopped kale and then cover.
- If you are using a crock-pot, cook on high for 6 to 8 hours. If you are using the stove top, cook at medium high heat (low boil) for 3 to 5 hours (may need to go down to medium low heat once boiling).
- Make sure to stir occasionally and taste. You may want to add more seasoning depending on your taste buds.
Hope you enjoy this soup as much as I do. It’s pleasing to the nose and the body. Hoping to bring you more enjoyable dishes that benefit your health and is simple to make.
As we enter into October I have started to long for fall foods. And not just your traditional pumpkin flavors but those amazing Thanksgiving flavors of turkey and cranberry. It is such a lovely combo that I just had to make these delicious pinwheels. Trust me you’ll love them!
6 oz whipped cream cheese
½ cup of avocado cilantro dressing
2 lbs of Turkey meat
1 container of sprouts or spinach
10 large flour tortillas, spinach tortillas or flat bread
1 cup of dried cranberries
- Mix together the whipped cream cheese and dressing until well blended.
Made with yogurt
- Layout the tortilla and spread the cream cheese dressing leaving ½ inch clear from the edge.
- Sprinkle the dried cranberries evenly across the cream cheese dressing.
- Lay the sliced turkey meat across the tortilla leaving a one inch area open (this is so the turkey isn’t wasted and sticks out the end when wrapping). You can do one layer or more.
- Spread your choice of sprouts or spinach over the sliced meat.
- Carefully roll your tortilla tightly starting at the opposite end of the one inch opened area.
- Wrap the rolled tortilla tightly in cling wrap and place in the frig for about one hour before slicing and serving.
A nice, healthy snack or lunch item to satisfy the taste buds.
Add your favorite dressing to the cream cheese to make it your own. I’ll be trying honey mustard dressing next.
You can also leave it as a wrap and enjoy. I highly recommend adding pecans or walnuts to give it some crunch and extra flavor. Thanks for reading and that it was everything you were hoping for! 🙂 You can check out my sweet potato casserole dish that would pair well with this recipe.
Another great fresh salad to cleanse your palate. There are a few choices on the dressings. My favorite is the mint and honey lime dressing, although I really like coconut A LOT. If you are searching for a nice fresh fruity salad with a slight kick, well I suggest you try the ginger and honey lemon dressing. It’s sweet yet spicy. Once again, another simple fruit salad to enjoy on any day really.
2 seedless cucumbers
1 seedless watermelon
Whisk ingredients until well blended and pour over the salad. Stir salad well so dressing covers all chopped pieces evenly. Let sit a few hours in the refrigerator to heighten the flavors.
|Mint and honey lime
||Ginger and honey Lemon
||Coconut and lime
|1 cup of honey
5 or 6 limes
½ cup of chopped fresh mint
|An inch of ginger root juiced
4 or 5 lemons
¾ cups honey
|½ cup of coconut cream
5 or 6 limes
½ cup of chopped fresh mint
- Rinse and skin the seedless cucumbers.
- Use a sharp knife and cutting board to slice and dice the cucumbers into bite size pieces (in the photos I left the skin on so you could see the difference in the honeydew and cucumber – I highly recommend skinning the cucumber. It goes better with the rest of the fruit that way.).
- Place cut cucumber into a large dish that can be sealed tight.
- Using a large knife, slice and chop up the seedless watermelon, and add to the large dish.
- Cut the cantaloupe and honeydew in half. Using a spoon scrape the seeds out.
- Slice and chop up the honeydew and cantaloupe (if you want it to look a bit more neat – use a melon ball and scoop out circles of each melon – it takes longer but looks great). Add both melon pieces to the large dish.
- Stir/mix the fruit and cucumber until well blended.
8. Add your choice of fruit dressing a few hours before serving for best flavor.
Mint and Honey Lime Dressing
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