2/3 cup pitted Medjool dates
1 ½ tablespoons coconut butter (can substitute coconut oil but coconut butter is best)
1 tablespoon cocoa powder (more or less to taste) – if you want to make them 100% raw use raw cacao powder and add more dates until desired sweetness is achieved
Optional: shredded coconut, cocoa powder, dash of cayenne pepper, vanilla extract, mint extract, crushed pistachios, almonds or other nut
Remember to have fun with this! Experiment and use whatever ingredients you have lying around. Everything but the kitchen sink will work in this recipe. :)
2 – 2 ½ cups cooked quinoa (one cup raw) according to package directions (I add a little olive oil and good quality salt and pepper during cooking)
¼ – ½ cups small diced red onion (whatever you prefer amount wise) – if you don’t like raw onions soak them in the dressing first, this will mellow the onion flavor
Handful of chopped fresh flat-leaf parsley
1 large cooked sweet potato (peel, dice, boil in salted water for 10-15 min till tender while the quinoa is cooking, you can also use a leftover baked sweet potato, won’t be as pretty but still yum)
Few handfuls of baby arugula (Olivia’s organics boxed baby arugula is my fav)
Mix ingredients in large bowl. Add dressing (recipe below). ENJOY!! It can be eaten room temp, cold or hot for lunch or dinner and will last for days in the refrigerator. Really, it’s the perfect meal.
Juice of half a lemon (you can add some zest too if you want to get fancy)
Big spoonful of good Dijon mustard
Salt and pepper
Squeeze of agave nectar, honey or any other natural sweetener you have
1 clove of grated garlic (trust me, amazing) – you can use a zester or the smallest side of a box grater
Extra Virgin Olive Oil
Combine ingredients together and drizzle in olive oil last. You can add more or less mustard, sweetener etc. – the dressing is meant to be customized as well.
1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes
2. Stir in tomato paste, cumin, salt, pepper and chili powder or cayenne, and sauté for 2 minutes longer
3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add more salt if necessary.
4. Using an immersion or regular blender, puree half the soup then add it back to the pot. Soup should be somewhat chunky.
5. Add juice and zest of 1 lemon and chopped herbs. Serve soup drizzled with olive oil and another sprinkle of fresh herbs.