Healty Recipes

1/2 pound red pearl onions 1 tablespoon plus 1 teaspoon vegetable oil 3 very large carrots, cut crosswise 1 inch thick at the wide ends and 1 1/2 inches thick toward the narrow ends Salt and freshly ground pepper 1 teaspoon curry powder 1 cup dry red wine 1 tablespoon dried porcini powder (ground porcini mushrooms) 1 1/2 cups prepared mushroom broth 1/2 cup flat-leaf parsley leaves 2 teaspoons fresh lemon juice ACTIVE: 30 MIN TOTAL TIME: 1 HR 50 MIN SERVINGS: 4     Preheat the oven to 350°. In a large, deep ovenproof skillet, bring 1 inch of water to a boil. Add the pearl onions and cook for 1 minute. Drain and trim the onions, then peel them. Wipe out the skillet. Return the skillet to the heat and add 1 tablespoon of the oil. Add the carrots in a single layer, season with salt and pepper and cook over moderate heat, turning, until browned, about 5 minutes per side. Add the pearl onions, sprinkle with the curry powder and cook, stirring a few times, until fragrant, about 1 minute. Add the wine and simmer over moderately high heat for 3 minutes. Add the porcini powder and...

Here is the Recipe.....Ready...set...go... (1) Tablespoon EVOO (Organic Extra Virgin Olive Oil) (2) organic zucchini (cut into small pieces) (1) organic Red Pepper (sliced into small pieces) (1) Package of  Organic Melissa's Steamed Lentils or (1) cup of dry organic lentils (2) Tetra packs of Crushed Pomi Tomatoes  (3) Organic Cloves of Garlic (1) Package of Jovial Rice Pasta Spaghetti or any other shape you want Salt, Pepper, Crushed Red Pepper, Oregano and Basil Sautee the pepper and zucchini and garlic with the olive oil until semi soft, season as you wish. In the Croq Pot add the lentils, tomatoes, oregano, basil, crushed red pepper, salt and pepper, add the pepper and zucchini mixture to the Croq Pot...stir...season as you wish....add a little water about 1/2 cup or 1/2 cup red wine...let it simmer on Medium in the Croq for about 6 hrs.....you can also make this on the stove in a pot but it tastes better when it has been cooking longer.  When ready to eat, boil the water for the pasta, add a little salt to the water, add pasta cook per directions...voila!!! You can add some goat cheese crumbles or Parmesan as you wish and some fresh basil...

Viance Nutrition ~ Meatless Mondays! www.viance.com/recipes RECIPE: Roasted Red Pepper Tortilla Soup Ingredients 7 medium to large red bell peppers (around 3½ pounds), halved, seeded, membranes removed 6 cloves garlic, in peel 2 tablespoons olive oil 1 large yellow onion, chopped 3 tablespoons tomato paste 2½ teaspoons cumin 1½ teaspoon smoked paprika 1½ teaspoon salt ¼ teaspoon cayenne pepper (optional, skip if you're sensitive to spice) 4 cups (32 ounces) vegetable stock with peppers ½ cup water (optional) 1 tablespoon arrowroot starch or cornstarch (optional but recommended for super creamy soup) Garnishes 3 corn tortillas, sliced into thin, 2-inch long strips 1 avocado, pitted and diced Handful cilantro leaves, chopped Feta, crumbled (optional) Freshly ground black pepper Instructions 1. Roast the peppers: Preheat oven to 450 degrees Fahrenheit with racks in the upper third and lower third of the oven. Arrange your halved peppers, cut side down, in a single layer on a large, rimmed baking sheet (use two sheets if necessary). Place the whole cloves of garlic in between the peppers. Roast on the upper rack (and lower rack, if you're using two baking sheets) until peppers are blackened across the top, around 20 minutes. 2. Steam and peel the...

I love fall food.  And one of my favorite quintessential fall foods is cornbread.  There’s something about the texture and the sweet corn taste that makes it irresistible.  While I often purchase pieces of cornbread at my local co-op, I had never actually tried to make it myself.  So I turned to one of my my BabyCakes Cookbook.  I often use the Babycakes cookbook for bread recipes, because they always yield super moist breads.  I also liked that their recipe didn’t call for refined sugar.  I know there’s a debate about whether sweeteners like agave are healthy, but I personally prefer putting agave in my mixing bowl rather than mounds of granulated white sugar! Ingredients ⅔ cup rice milk 1 tablespoon apple cider vinegar ¾ cup gluten-free flour ½ cup cornmeal ½ cup corn flour 2 teaspoons xanthan gum 1 teaspoon salt ½ cup coconut oil, plus more for greasing pan ⅓ cup agave ⅓ cup applesauce 2 teaspoons vanilla extract Instructions Preheat the oven to 325. Put the rice milk and the apple cider vinegar in a bowl and set aside -- this will develop into vegan "buttermilk." Put the gluten-free flour, cornmeal, corn flour, baking powder, baking soda, xanthan gum, and salt...

Amazing recipe , split pea, lentils, tomatoes, red peppers, leek, potatoes and kale .... Cook for 8-10hrs on high.... Amazing .....