Recipes for Health

1 19oz can black beans, drained and well rinsed
1/3 cup coconut oil
1/2 cup honey
1 TBSP vanilla
1/2 cup sifted coco
1 tsp baking power
1/2 tsp baking soda
3 eggs
1/4 cup pecans (chopped)

Line 9″ square baking pan with parchment paper. Place all ingredients except eggs in blender and process until all is liquid and has no lumps. Add eggs and blend to incorporate. Pour into cake pan, sprinkle with pecans. Place in oven for 25-30 minutes than cool for 10. Remove from pan and cool completely.

6 Cloves Garlic, chopped
2 tsp minced ginger
1 1/2 TBSP minced jalapeno pepper
3 Cups leaks, split lengthwise, separated, washed and coarsely chopped
2 Cups quartered mushrooms
1 Cup shredded cabbage
2 chopped carrots
2 Cups snow peas
1/2 Cup unsalted peanut butter
1 Cup no salt added, Vegetable broth
1/2 Cup unsweeted soy, hemp or almond milk
1/2 Cup shredded coconut
1 lime, juiced
crushed red pepper or cayenne pepper to taste
2 TBSP chopped cilantro for garnish

In large soup pot, heat 2 TBSP water or medium/high heat and add garlic, ginger, jalapeno pepper, leeks and mushrooms. Cook and stir for 5 minutes. Add carrots, cabbage and snow peas and a little more water if needed. Cook and stir for another 5 minutes or until vegetables are clear.

In small bowl mix together peanut butter, broth, milk, coconut and lime juice and add to soup. Add crushed red pepper or cayenne pepper if desired. Serve hot – garnish with cilantro.

1 TBPS olive oil
1/2 cup minced onion
3 cloves garlic
2 tsp chilli powder
1 tsp cumin
1 tsp oregano
4 cups water
1 can tomato soup
1 can diced tomatoes
1 cup salsa
4 cups cooked ground turkey or turkey chopped left overs
1 TBSP dried parsley
3 chicken no salt added bouillon cubes
1 can black beans
2 cups frozen corn
Toppings
1/2 cup sour cream
1/2 cup cilantro
6 cups organic tortilla chips
1 cup shredded Monterey jack cheddar

Heat oil in large saucepan. Add onions and cook until soften. Add garlic, chilli power, cumin and oregano and cook for 1 min. Stir in water, soup, diced tomatoes, turkey, parsley and bouillon cubes. Bring to boil, reduce heat and add black beans and corn. Simmer for 30 min.

Serve soup with desired toppings.