Sweet Potato, Carrot, Apple, and Red Lentil Soup

(Anne B. found on allrecipes)

Olive oil
2 large sweet potatoes, peeled and chopped
3 large carrots, peeled and chopped
1 apple, peeled, cored and chopped
1 onion, chopped
1/2 cup red lentils
1/2 teaspoon minced fresh ginger
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
4 cups vegetable broth
plain yogurt

Add olive oil to pan over medium heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.

Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.

Pour half the soup into a blender, return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.

Fresh Garden Veggie Rice

(Anne B.)



2 1/2 cups uncooked brown rice (1 lb)
enough veggie/chicken broth to cook the rice

Cook that up, fluff it and let it cool.

Add to it:
1 cup chopped green onion
1 cup chopped basil
2 cups tomatoes, chopped
1/2 cups pinenuts, toasted

Mix up the dressing:
1/4 cup red wine vinegar
1 teaspoon honey
2 Tablespoon lemon juice
1 Tablespoon olive oil

Toss dressing on rice and veggies. Let sit until you’re ready to devour. Top with feta cheese, chicken, tofu, etc if desired.

Pumpkin Muffins - healthy

(Anne B.)

Cover ½ c. raisins in hot water and set aside (optional)

Combine in a bowl:
1 ½ cups whole wheat flour
½ cup loosely packed brown sugar
½ teaspoon baking soda
½ teaspoon salt
¾ teaspoon baking powder
1 teaspoon cinnamon
scant teaspoon ground ginger
couple of shakes of ground cloves
couple of shakes of ground nutmeg
2 Tablespoons ground flax meal

Add all at once:
1 cup canned pumpkin
1 very ripe banana
½ cup applesauce
2 Tablespoons honey

Stir only until moistened. Drain raisins and add in.

Spoon into greased or papered muffin cups, makes 12 nearly-full muffins.

Bake at 350 for 15-20 minutes.