Easy Plant-Based Burger
Easy Plant-Based Burger 1 cup millet, rinsed 2 cups sweet potato, peeled and diced 2 cups water 15 ounces low sodium cooked white northern beans, drained ½ cup raw pumpkin seeds (or sunflower) ½ cup shredded carrots 1 tablespoon extra virgin olive oil 1/2 teaspoon Spike seasoning or
Creamy Roasted Beet Hummus
Creamy Roasted Beet Hummus 3 large beets, trimmed 1 Tbsp extra-virgin olive oil 3 cloves garlic, peeled ¼ cup sesame tahini 1 cup plain, whole milk Greek yogurt ½ fresh lemon, squeezed ¼ teaspoon sea salt Fresh cracked pepper to taste ¼ teaspoon cayenne pepper Fresh chopped parsley for garnish Edible
Vibrant Roasted Beet Soup with Orange and Ginger
Roasted Beet Soup with Orange and Ginger 1 pound beets, washed and trimmed 3 tablespoons extra virgin olive oil, divided 1 large onion, sliced 2 garlic cloves, chopped 4 cups low sodium vegetable broth 2 teaspoons fresh thyme ½ teaspoon sea salt Fresh ground black pepper 1-2 fresh seedless
Lamb Meatballs with Cucumber Yogurt Sauce
Lamb Meatballs with Cucumber Yogurt Sauce 1 pound ground lamb 1 teaspoon ground cumin 1 teaspoon red pepper chile flakes ½ teaspoon sea salt Freshly ground black pepper 1 cup finely chopped fresh baby spinach 2 tablespoons chopped parsley Preheat oven to 375◦. In medium bowl, combine ground
Grilled Watermelon and Arugula Salad
Grilled Watermelon and Arugula Salad 1-inch thick watermelon slices, rind removed 2 tablespoons extra virgin olive oil 1 tablespoon white balsamic vinegar Sea salt and pepper to taste 5 ounces arugula or rocket lettuce ½ cup crumbled goat cheese ¼ cup toasted pine nuts 5 fresh basil leaves,