Cider-Roasted Vegetables

Cider-Roasted Vegetables

Prep and cook time:  1 hour      Serves 8-10 Vegetables: 6      baby gold, purple, or red potatoes, cut up (may also use yams or sweet potatoes) ½     cups butternut squash or pumpkin, peeled and cubed 3      tablespoons avocado oil 1      sweet or red onion, cut into...
Roasted Root Veggies

Roasted Root Veggies

Prep and cook time:  45 minutes       Serves 4-6 1     sweet potato 2     parsnips 1     yam 2     turnips or 1 large rutabaga 1     daikon radish (or substitute/add in a favorite, like squash) avocado oil salt and pepper herbs: rosemary, thyme, and/or sage (fresh if...
Broccoli and Spinach Soup

Broccoli and Spinach Soup

Prep and cook time:  45 minutes      Serves 4-6 1     tablespoon avocado oil 2     cloves of garlic, chopped 2     tablespoons diced onion 1     inch fresh ginger, peeled and chopped 1     inch fresh turmeric, peeled and chopped 4     cups fresh broccoli, cut up ½   ...
Summer Beet Soup

Summer Beet Soup

Prep and cook time:  1½ hours      Serves 6 3-4  medium beets, peeled and ends trimmed 2     tablespoons avocado oil, plus more for drizzling 6     unpeeled garlic cloves 1     large leek (white and light green part), thinly sliced 1½  teaspoons fresh basil leaves,...
String Beans with Garlic Dressing

String Beans with Garlic Dressing

Prep and cook time:  15 minutes      Serves 6 1    pound string beans 2    cloves garlic, minced 2    tablespoons tamari or coconut aminos 4    tablespoons tahini ½   lemon, juiced Wash beans, chop ends off, and cut in half. Fill a pot with about 2 inches of water and...