In a large pot or Dutch oven warm the olive oil and butter over medium-high heat. Roughly chop the carrot matchsticks and add them to the pot. Cover the pot. Chop the onion and add it to the pot. Stir and cover. Finely chop the ham. Add it. Stir and
Mix all the ingredients, except the orange zest, in a high speed blender and blend well. Pour into your glass and garnish with orange zest. Vegan/Vegetarian/DF/Paleo Adapted from “Autumn Cleanse”
Preheat your oven to 475F. Pierce your sweet potatoes with a fork. Place them in a baking pan and set on a rack in the middle of your oven. Roast until you can pierce with a fork, about 30-40 minutes. Remove and allow to cool. Melt the ghee or coconut
* If you can’t find split mung beans, then you can use whole. but whole beans must be soaked 8 hours or overnight. Melt your ghee or coconut oil over a medium flame. Sweat the onions, then add the garlic and stir. Add your spices and swirl the pot. Allow
In a large soup pot, melt over medium heat. Add onion, carrots and celery. Sauté for 3-5 minutes, or until the onions are translucent. Add garlic and sauté until fragrant. Stir in quinoa. Add tomatoes, broth, bay leaf, sea salt, pepper and spices. Bring to a boil, lower heat and
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