YIELD: 6 Servings PREP: 5 mins COOK: 40 mins READY IN: 45 mins Ingredients 1 large onion, diced 2 cans of crushed tomatoes 2 cans of cannellini beans 2 tbsp of tomato paste 1/2 cup of long-grain white rice 1/2 wild rice Herbamare or vegie stock 4 cloves of crushed garlic fresh continental parsley pepper, chilli flakes 3 cup of hot water Instructions Saute the onions and garlic in a heavy based pan Add the water and wild rice, and bring to a boil Reduce to a simmer, then add the tomatoes and tomato paste Allow to simmer for 30 minutes, then add the white rice Add the beans, and simmer for 10 more minutes, or until the rices are tender Add the seasonings to taste, and big handfuls of fresh parsley...
YIELD: 4 Servings PREP: 5 mins COOK: 25 mins READY IN: 30 mins Ingredients 2 onions, diced 2 garlic cloves, minced 1 can diced tomatoes 1 medium sweet potato, diced 1 1/2 cup water 1 tbsp tomato paste 2 roma tomatoes, quartered 1 cup cannelini beans rinsed and drained Bragg Sprinkle Seasoning Salt and pepper to taste 1/4 cup fresh basil leaves, torn 1/4 cup fresh parsley, torn Instructions Saute onions and garlic for 3 to 4 minutes Add diced tomatoes, water, sweet potato, tomato paste and roma tomatoes Bring to a boil and simmer for 15 minutes or until sweet potato is soft Using a stick blender or processor, puree until smooth (process in batches, and be careful of the steam!) Back in the pot, add the cannelini beans and simmer for another...
YIELD: 2 Servings PREP: 5 mins COOK: 15 mins READY IN: 20 mins Ingredients 1 onion, diced 1 garlic clove, minced 1 tsp freshly grated ginger 1 tsp freshly grated turmeric 1 small red chilli, diced (seeds optional) 1 can diced tomatoes 1 large carrot, sliced finely 1 1/2 cups water 1 cup coconut cream 2 roma tomatoes, quartered 1 tsp dried basil Salt and pepper to taste 1/4 cup fresh parsley, torn Instructions Saute onions and garlic until soft, then add ginger, turmeric and chilli Add diced tomatoes, water, carrot, coconut cream and roma tomatoes Bring to a boil and simmer for 15 minutes or until carrots are soft Using a stick blender or processor, puree until smooth (process in batches, and be careful of the steam!) Season with some salt and pepper, dried basil...
YIELD: 4 Servings PREP: 5 mins COOK: 30 mins READY IN: 35 mins Ingredients 1 tsp coconut oil 1 onion, diced 2 cup sweet potato 1 large zucchini, diced 2 celery stalks, finely sliced 1 cup roma tomatoes, diced 6 cups purified water 2 cups kale, shredded 1 cup parsley, chopped 1 cloves of garlic, minced 1/2 inch ginger, grated 1 tsp turmeric powder 1 tbsp miso paste Juice of 1 lemon Instructions Heat coconut oil in a large pot, and sauté onion until soft Add sweet potato, zucchini, celery, tomatoes and water Bring to a boil, then simmer for 20 minutes, or until sweet potato is tender Add kale, parsley, garlic, ginger and turmeric powder and stir gently Take soup off the heat and leave to sit for 10 minutes Add miso paste and lemon juice,...
YIELD: 6 Servings PREP: 5 mins COOK: 30 mins READY IN: 35 mins Ingredients 1 tbsp safflower oil 1 onion, diced finely 1 zucchini diced 3 small potatoes, diced 2 large tomatoes, diced 1 cup cherry tomatoes, whole 1 can red kidney beans, rinsed and drained 2 cups homemade passata sauce 1 tbsp tomato paste 6 cups water (more if needed) 1 cup gluten-free macaroni 1 cup kale, shredded Fresh black pepper 1 tsp Himalayan sea salt 1/2 tsp turmeric Pinch of dried basil Pinch of dried oregano 1 cup mixed fresh herbs- basil, oregano and parsley Instructions Heat oil in a large soup pot Sauté onions until soft, then add zucchini, potatoes, tomatoes, cherry tomatoes, kidney beans and stir for 2 minutes Add sauce, paste and water, gluten free pasta and kale Bring to a boil, then add...
