1/2 cup olive oil
1/4 apple cider vinegar
1 tsp Dijon mustard
1 tsp onion powder
1/8 tsp salt
1/8 tsp black pepper
Whisk together all ingredients in a small bowl and serve. Keeps well in refrigerator for up to one week.
Category: Salads/Soups
Dijon Vinaigrette
1 tsp Dijon mustard
1/8 tsp salt
1/8 tsp black pepper
1 clove chopped garlic
1 oz balsamic vinegar
4 oz olive oil
Mix and serve!
Basic Vegetable Soup
Yields: 8
Ingredients
1 tbsp olive or coconut oil
4 cloves garlic, minced
1 onion, chopped
4 celery stocks, chopped
1 medium zucchini, diced
2-3 carrots, chopped
1/2 head small cabbage, chopped
6 cups vegetable broth
1 28 oz can diced or crushed tomatoes
3/4 cup fresh parsley, chopped
1 tbsp dried dill weed
sea salt and ground pepper
1 bunch kale leaves, stems removed, chopped
Directions
1.Over medium heat, in a large pot add oil and saute garlic, onions, and celery.
2. When onions are translucent, add zucchini, carrots, and cabbage.
3. Stir and heat for another 4-5 minutes. Add broth, tomatoes, parsley, dill, salt, and pepper.
4. Let simmer for at least 30 minutes. About 5 minutes before serving, add kale and allow to simmer for a few minutes until kale melts.
Roasted Acorn Squash & Leek Soup
Yields: 4
Ingredients
2 acorn squash
1 tbsp butter, vegans use olive oil
1 about 1 cup large leek, light green and white part only
4 cups fat free, low sodium chicken broth (vegans use vegetable stock)
2 tbsp pepitas, raw pumpkin seeds
2 tbsp chopped chives
Preheat oven to 350°.
Directions
1. Cut acorn squash in half and bake until tender, about 40 – 45 minutes. Remove from the oven.
2. Discard dark green part of the leek. Leeks usually tend to be sandy, so I like to clean them well by separating the layers and washing them well under cold water. Chop leeks and sauté in a large pot with butter or oil over medium low heat until tender, about 5 minutes.
3. When squash is cool enough to handle, scoop out seeds and discard. Scoop out the flesh from the skin and add to the pot with leeks.
4 Add about 2/3 of the chicken stock to the pot; stir well and simmer about 5 minutes. Using an immersion blender or a regular blender, blend soup until smooth. Add remaining broth and simmer a few more minutes. Adjust salt and pepper to taste. Garnish with pepitas and chopped chives.
Recipe courtesy of https://www.skinnytaste.com/
Massaged Kale Salad
Yields: 6-8
Ingredients
1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced
1 lemon, juiced
1/4 cup extra-virgin olive oil, plus extra for drizzling
Kosher salt
2 tsp honey
Freshly ground black pepper
1 mango, diced small (about 1 cup)
Small handful toasted pepitas (pumpkin seeds), about 2 rounded tbps
Directions
1.In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
2. In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.
3. Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.