Ingredients: 2 medium, organic beets with greens (chopped) 4-6 medium, organic carrots (peeled and chopped) 1 large, organic sweet potato (cubed) 1 medium, organic red onion (chopped) 3-4 cloves organic garlic (minced) 4 large, organic kale leaves (chopped) 1 cup organic purple cabbage (chopped) 1 organic green pepper (chopped) 1 bunch organic parsley (chopped) 1 can (14.5oz) organic diced tomatoes 1 Tbsp. ground turmeric 1 tsp. ground cinnamon 8 cups low-sodium, organic vegetable broth Filtered water ½ organic avocado Pink Himalayan sea salt (to taste) Fresh cracked pepper (to taste)
1. Add all vegetables to a heavy stock pot. 2. Add turmeric, cinnamon, vegetable broth, and 3 cups of filtered water. 3. Cover and cook over medium high heat for 30 minutes, stirring periodically. 4. After 30 minutes, remove lid, and reduce heat to medium/low. Add 1 cup of filtered water as necessary to maintain consistency. 5. Cook for another 30-60 minutes until tender. 6. Garnish with sliced avocado and season to taste with salt and pepper. Enjoy!
1. Place squash, onion and carrots on parchment-lined baking sheet. Roast in oven at 375° for ~35 minutes. 2. Remove from oven and let cool a bit. 3. Place squash, onion, carrots, cinnamon, sage, nutmeg, vegetable broth, and coconut milk in high-speed blender (VitaMix works well). 4. Blend on high for 3-4 minutes. 5. Pour soup into bowls and top with raw pumpkin seeds. Enjoy!
The Simple Tossed Salad
Ingredients: 2 handfuls organic spring mix, washed and pat dry 1 organic red pepper, washed, seeded and thinly sliced ½ large red onion, thinly sliced 1 Tbsp. grapeseed oil Pink Himalayan sea salt (to taste) Freshly ground black pepper (to taste) ½ avocado, pit removed, sliced 2 thin slices lemon
1. Place spring mix in large mixing bowl. Add red pepper and red onion; lightly toss. 2. Drizzle grapeseed oil over mixture and lightly toss again. Add salt and pepper to taste. 3. Serve salad with side of lemon slices and/or avocado. Enjoy!
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