Cauliflower, Beets, Carrots and Greens in Mate Tea

Cauliflower, Beets, Carrots and Greens in Mate Tea

4 cups water

3 mate tea bags

5 carrots

3 large beets

1 cauliflower

1 handful of the following: kale, beet greens, swiss chard

Boil water with tea bags until the tea has extracted.  Remove tea bags and add all vegetables to liquid.  Simmer until vegetables are tender.

Serve with a mixed green salad topped with avocado and green sauce.

Sweet Potato and Lentil Stew

Sweet Potato Lentil Stew center stage
served with Steamed vegetables and Salad topped with Green Sauce

Purification Approved

Sweet Potato and

Lentil Stew

1 tbsp olive oil

10 scallions

6 stalks celery

2 medium sweet potatoes or yams diced

1 tsp paprika

½ tsp nutmeg

½ tsp cumin

¼ tsp cinnamon

2 cups dry organic lentils

4 cups water

In a large pot on medium heat sauté onions, celery, sweet potatoes and spices in olive oil until tender on low heat.  Add lentils and water and stir to combine ingredients.  Bring to a boil and then reduce heat to low and simmer for about 25 minutes or until sweet potatoes and lentils are soft and liquid has been absorbed.

Whole Roasted Beets with Green Sauce

Roasted Beets over Sauteed Beet Greens

topped with Green Sauce

 

Wash beets and trim greens.

Arrange beets on a baking dish and drizzle with grape seed oil and sprinkle your favorite herbs. 

Bake at 400 degrees for about 1 hour.

 

While the beets are roasting saute beet greens, scallions and shreaded carrots and cook until tender.

assemble roasted beets ontop of sautee and top with green sauce and ENJOY!!