A delicious simple soup inspired by a national dish of Tanzania in Africa. This dish is traditionally served with Ugali, a corn flour porridge and also delicious served with bread and salad!
115 1/2 oz canred beans, drained and rinsedor 3/4 c. dry beans, cooked
2tbspolive oil
1/2small onionchopped
1/2green pepperchopped
1/2tspcurry powder
1/2cupchopped tomatoescanned if not in season
1/2tspsaltoptional
1/4tspfreshly ground black pepper
1 1/2 cupsunsweeetened coconut milk
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Instructions
If using dried beans, soak in large bowl, covered with 2-3 inches of water overnight. Drain, place in pot, cover with fresh water and bring to boil. Reduce heat to simmer, stirring occasionally until desired tenderness is reached, for 1-2 hours.
In a pot or large skillet, heat oil on medium high and sautee onions and peppers for 2 minutes until soft.
Stir in spices and tomatoes, cooking for another 2 minutes.
Add beans and coconut milk. Reduce heat and simmer for 10 minutes.
In a large bowl, combine all ingredients except brussels sprouts and mix well.
Trim stems from brussels sprouts and cut them in halves or if large, cut in quarters. Add to marinade and toss to thoroughly coat them.
Marinade for 2-4 hours, tossing occasionally.
Preheat oven to 400 degrees.
Transfer to baking sheet, arranging in a single layer and bake for about 35 minutes, checking and flipping them every 12 minutes until browned and loose leaves are crispy.
Line a baking sheet with parchment paper or spray with high heat oil spray such as grapeseed or sunflower. Lay kale leaves in a single layer on the prepared baking sheet.
Lightly sprinkle sea salt and garlic powder over the kale.
Roast kale for 8-10 minutes in preheated oven. Kale should be crispy and lightly browned mostly dark green. The leaves will crisp further on sitting. Make sure they retain their color – if they get too dark, the flavor will be bitter. If some leaves don’t look too crispy, turn them over and bake for another 1-2 minutes, then remove.
Drizzle lemon juice over the kale and enjoy!
Note: Crisps do not store well so make what you want to eat!
Super fast and easy to make appetizer that is always a hit! High in omega 3, but remember--small portions when eating high fat...even if it's good fat!
1/2whole grain baguettesliced into 24 1/4-inch slices (For a low carb version, use cucumber slices)
8ozsmoked troutcut into 24 bite sized pieces
6ozchevre
1/2cupmicrogreens
1/4cupcapers
2tspolive oil
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Instructions
Preheat oven to 400 degrees F
Arrange baguette slices on a baking sheet and brush with olive oil. Flip and brush other side. Bake for 5 minutes until browned, flip and bake another 5 minutes until browned.
Remove from oven and cool. Place on a serving platter. Place a pinch of microgreens on each, then a tsp of chevre, then a piece of trout. Top with a tiny dollop of chevre and a press a couple capers onto the cheese on top. Sprinkle a few microgreens over the top for a garnish.
Place the sliced okra in a large bowl with enough water to completely cover.
Add the vinegar and mix well.
Let stand for 15 minutes, stirring every 5 minutes.
Drain and rinse the sliced okra.
Pat dry with paper towels.
Place the prepared okra in a large bowl and drizzle over the olive oil.
Sprinkle in the salt and garlic powder.
Toss until all pods are coated evenly with the oil and seasonings.
Put the seasoned okra on a foil-lined baking sheet.
Bake for 20 minutes, turning halfway through the cooking time.
Remove from the oven and lower the temperature to 170 degrees. When the oven has cooled to 170, return the pan to the oven and prop the door open. Continue to bake for 2-3 hours or until crisp.
Remove from the oven and cool for at least 30 minutes.
