Black Bean Soup

This is one of my favorite soups.  I cook a big batch and freeze it for lunches. 

*From the Whole Life Nutrition Cookbook

Serves 6

Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
1/4 teaspoon sea salt
1 medium red bell pepper, diced
1 large carrot , diced
1 small jalapeno chili pepper, seeded and chopped
1 teaspoon cumin powder
1 1/2 teaspoons oregano
1/2 teaspoon chili powder
1/4 teaspoon chipolte pepper
1 teaspoon paprika
pinch cayenne
2 to 3 cup of water
3 cans of black beans
2 cups chopped fresh tomatoes or one 14-oz can 
1 cup of corn kernels
1/2 cup chopped cilantro
2 teaspoons of sea salt
1 tablespoon apple cider vinegar


Directions:


1. Heat olive oil in a large soup pot over medium heat, add chopped onion and sea salt.  Saute until slightly golden, then add red pepper, carrot, jalapeno pepper, saute-stir a few minutes more.  Add spices and stir to coat.


2. Add water, black beans, tomatoes, and corn, add more water if necessary.  Turn heat to medium-low and simmer until vegetables are fork tender, about 20-25 minutes.


3. Remove pot from heat and add cilantro.  Add sea salt to taste.  Add apple cider vinegar.  Taste and adjust salt and seasonings if necessary. 

Raw Energy Balls

These energy balls are great for a hike or lunch snack.
Recipe makes one dozen balls




Ingredients:
1 cup raw almonds or walnuts
1 cup of medjool dates, pitted
1/4 cup of raisins
1/4 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/4 cup raw almond butter
shredded organic coconut


Directions:
1. In a food processor filled with the "s" blade grind the almonds until finely ground.  Add the dates, raisins, and spices.  Grind to a fine meal.


2. Add the almond butter, process again until thoroughly mixed.


3. Form into balls and roll in shredded coconut.


4. Store in a sealed container on the counter or up to 3 days, or refrigerate for up to a week. 


*From the Whole Life Nutrition Cookbook

Katherine's Orzo

Ingredients:

1/2 cup pine nuts

3 cups orzo

3 tomatoes (seeded and diced

3/4 cup kalamata olives (pitted and halved)

1/4 cup finely chopped parsley (i like the flat leaf variety)

1 1/4 cup crumbled feta

1/2 cup finely chopped basil

Dressing:

1/4 cup lemon juice

1/2 cup olive oil

Brown pine nuts. Cook orzo according to package. Add tomatoes, olives, parsley. Refrigerate. Whisk lemon juice and olive oil - add salt & pepper to taste. Add feta, pine nuts, basil and dressing right before serving.

Cowboy Caviar

• Ingredients
• 2 avocados, cubed
• 1-2 tomatoes, cubed
• 1 can shoepeg corn (white, 8 oz.)
• 1 can black-eyed peas (rinsed and drained)
• 2/3 cup chopped cilantro
• 4 green onions, sliced

Dressing:

• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 garlic cloves, minced
• 1 tsp Cumin
• 3/4 tsp salt
• 1/8 tsp pepper

Directions

Pour dressing over ingredients & let sit in refrigerator. Serve with lime chips.