8 cups frozen peas 5 cups vegetable or chicken broth 1 garlic clove, roughly chopped 2 tablespoons of organic butter Sea salt and black pepper, to taste
Directions:
Over medium to high heat, cook garlic in butter for 2-3 minutes. Add peas and cook for an additional 1-2 minutes.
Add vegetable or chicken broth, bring to a boil, then reduce heat to allow ingredients to simmer for 5 minutes with the lid on. Read more
1 large cucumber, peeled 1 large field tomato, diced 1/4 cup chopped fresh basil 1/4 cup finely chopped red onion 3 tablespoons house dressing, or 3 tablespoons of balsamic vinegar and sea salt, to taste
1 and 2/3 cups of coconut millk 2 teaspoons of coconut oil 1 and 1/4 cups of vegetable broth 6-8 ounces of Yukon or new potatoes, quartered 4 ounces of baby corn cobs 2 teaspoons of raw/unpasteurized honey 6 ounches of broccoli florets 1 orange, yellow, or red bell pepper, seeded and sliced lengthwise Sea salt and pepper (optional) Read more
3 cups raw sunflower seeds (soaked in water overnight, drained)
10 pitted dates (soaked for 1 hour, drained)
1 cup chopped dried apricots (soaked for 1 hour, drained)
1 cup raisins (soaked for 1 hour, drained)
1 cup almond butter
1 tablespoon vanilla (optional)
1/2 teaspoon cinnamon (optional)
Directions:
Blend all ingredients in food processor to a nutty consistency. Roll into small balls and flatten out to about 1/4 inch thickness. Cover and refrigerate for one hour before serving. Read more
1 cup green or yellow split peas 1 tablespoon of extra virgin olive oil 3 shallots, finely chopped 1 teaspoon cumin seeds 1 large clove of garlic, chopped 4 tablespoons of organic butter, softened Sea salt and ground black pepper (optional) 6-8 sage leaves, roughtly chopped (if available) 1 bay leaf
Directions:
Put split peas in a bowl and cover with plenty of cold water. Soak overnight on kitchen counter, rinse and drain before preparing dish. Read more
2 large sweet potatoes, peeled and cubed
1 and 1/2 tablespoons of unsalted, organic butter (omit if dairy-free)
1 garlic clove, minced
Sea salt and ground black pepper (optional)
Directions:
Boil sweet potatoes for approximately 15 minutes or until quite tender. Drain sweet potatoes and put them in a big bowl. Read more
1 cup bulgur wheat Handful of choped flat leaf parsley, fresh 1 bunch of green onions (about 4-6 rods), sliced 1/2 cucumber, diced 1/4 cup extra virgin olive oil Juice of 1 large lemon Sea salt and ground black pepper (optional) 4 wheat tortillas Read more
This crunchy and tasty salad is best made with a good vegetable shredder called a mandolin. If you don't have a mandolin but want to buy one, try your local asian food supermarket. Almost all Korean supermarkets carry an excellent one for around twenty-five dollars.
Jicama is a white-fleshed root vegetable that is a good source of vitamin C. It adds a great crunchy component to salads.
There is a primal reassurance in being touched, in knowing that someone else, someone close to you, wants to be touching you. There is a bone-deep security that goes with the brush of a human hand, a silent, reflex-level affirmation that someone is near, that someone cares.