- Begin with a dry non-stick pan on medium-low heat
- Toast 1/2 tsp fennel seeds and 1/2 tsp dried oregano for about 10 seconds, just until you can smell them open up.
- Add about 3 small onions - chopped
- Cook those for about 8 minutes until fully cooked (translucent)
- Add 3 cloves of garlic, let cook for another minute
- Add the eggplant - (We cut 3 medium eggplant into 1” cubes, put them in a colander with 1 tbsp salt, and let them drain for about 30 minutes.)
- 1 medium box Pomi chopped tomatoes
- Cover and put on low heat, stirring occasionally.
- Cook low and slow for 1-2 hours for best results.
- Add fresh basil and parsley when you’re finished. About 1/3 cup chopped of each. Note: This can also be made in a crockpot or slow cooker. (Just cook herbs for a few seconds beforehand.)
Serve the eggplant on top of the spaghetti squash. Optional…olives. Sliced olives are fantastic!
- 1 spaghetti squash, cut in half, seeds and insides removed
- Place on non-stick foil or a sheet of foil with a tiny bit of oil (just enough so it doesn’t stick)
- Cook at 425 degrees for about 45 minutes
- Remove from the skin carefully after cooling
- Sprinkle a little Kosher salt over the eggplant when you’re finished
- Sauté - large box of spinach, but add spinach a handful at a time. Stirring constantly.
- Add spinach to a dry non-stick pan.
- Let the spinach cool before adding oil.
- Optional, a little salt, garlic, or tiny bit (1/2 tsp-ish) of extra virgin olive oil. The oil we used had chili peppers marinading in it.
- 4 cups water
- Let water come to a boil
- Add 2 cups dried quinoa
- Add 1/2 tsp bayleaf powder or 1 bay leaf
- Add 1 big tbsp turmeric
- Reduce heat and cook on low-medium until finished
For additional flavor, you can also replace the water with vegetable stock or mushroom stock, etc.
- 3 cans organic lentils - rinsed
- Diced yellow and red organic carrots (orange works just as well) - 4 large
- Diced cucumber - 1 large
- Onion - very finely chopped - 1 medium
- Chopped Garlic - 3 cloves
- Orange zest - 1tbsp
- Lemon juice - from 1.5 lemons
- Fresh cilantro - chopped - 1/4 cup
- Fresh mint - chopped - about 10-15 leaves
- Optional - organic olive oil (first press, if possible) - about 1/8 cup drizzled on top
- Kosher salt - 1tbsp
Side note…I wanted a little more orange flavor, so I added juice from one orange. I also added a little guacamole on top when I served it in a bowl. It was fantastic!
Minted fresh fruit
- 1/2 lemon
- 10 fresh mint leaves
- 1 tbsp-ish honey