Ingredients: 1 large onion, medium diced 5 to
Ingredients:1 large butternut squash, peeled and chopped into
Ingredients: 1 cup walnuts 1/4 cup sunflower seeds 2 tbsp hemp
Ever since the rise of low-fat foods, sugar
The liver is one of the most important
Everything You Think You Know About Healthy Eating
Sara's Recipes
Raw Cacao Energy Bites
Ingredients:
- 1 cup walnuts
- 1/4 cup sunflower seeds
- 2 tbsp hemp seeds
- 1/4 cup raw cacao powder
- 12 pitted medjool dates, (soaked in water for 5 minutes to soften)
- 1 tsp vanilla powder
- 1/4 tsp sea salt
Instructions
- Add all ingredients, except dates, into a food processor and pulse to break up the nuts and seeds. Then add in dates and blend until mixture sticks together.
- Using your hands, roll into balls and place onto a parchment lined dish.
- Place in the fridge for 15 minutes to slightly harden.
- These will last about 1 week in the fridge.
Butternut Squash Soup
Ingredients:
- 1 large butternut squash, peeled and chopped into chunks
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 2 tbsp curry powder (use less or more, depending on preference
- 1 tbsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tbsp coconut oil vegetable broth and/or water sea salt
- pepper,walnuts, chopped, for garnish (optional)
Instructions
- In a large pot, sauté onion in coconut oil for a few minutes. Once onion has softened, add garlic, spices, salt and pepper and stir. Sauté for 1 minute.
- Add butternut squash and cover with vegetable broth or water. Add just enough liquid to cover the squash. Cook on medium-low heat for 15-20 minutes, or until squash is soft and cooked through.
- Transfer to a blender and puree soup. Transfer back to pot. Time to taste test! Feel free to add additional spices if necessary.
- Serve hot with a tbsp of chopped walnuts and a sprinkle of cinnamon.
Moroccan Chickpea Soup Adapted from Chef Chloe
Ingredients:
- 1 large onion, medium diced
- 5 to 6 cloves garlic, finely chopped
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1 heaping teaspoon sweet or smoked paprika
- 1 (14.5-ounce) can organic chopped tomatoes
- Freshly ground black pepper
- 2 398ml cans organic chickpeas, drained and rinsed well (I use Eden Organic)
- 1 quart organic low sodium vegetable broth
- 1 teaspoon coconut sugar
- 1 tbsp Olive oil
- Sea Salt
- 1 (5-ounce) package pre-washed organic baby spinach
Instructions
- Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions
begin to turn translucent; lower heat if browning starts to occur. - Add spices and saute a minute or so.
- Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh
pepper. Stir well. - Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just
covered - Bring to a simmer, then lower heat and gently simmer for 35-40 minutes.
