tomato

Pasta Fagioli

1 lb. quinoa shells
2 cups cannellini beans
3 celery stalks
2 carrots
1 medium onion
6 cloves garlic
6-8 medium sized tomatoes
Lots of fresh herbs: bunch of basil, oregano, and parsley
or
2-4 tsp. dried basil
1-2 tsp. dried oregano
2-4 tsp. dried parsley
2 tbsp. olive oil
Sea salt and pepper to taste

Steps 1) Cook quinoa pasta as directed.

Mexaroni

1 lb. quinoa macaroni noodles
2 cups black beans
4 oz. olives without pits
4 medium sized tomatoes
1 green bell pepper
4 cloves garlic
2 tbsp. chili powder
½ tsp. chipotle powder
3 ears corn
1 bunch cilantro
Sea salt and pepper to taste

Optional: Jalapeno peppers or even habanero peppers—thinly slice these and sprinkle them right on top to dial up the heat. These are also great soaked overnight in a bit of apple cider vinegar with a pinch of sea salt.

Step 1) Cook pasta as directed.

Rocket Pasta

1 lb. quinoa pasta
1 lb. arugula
4 large tomatoes or grape tomato equivalent (these are the best here!)
1 bulb fresh garlic
1 tbsp. olive oil or steam sauté in pure water
2 tbsp. olive oil (or Superbroth)
Sea salt and pepper to taste

Step 1) Prepare the pasta as directed.

Lily’s Souper Soup

2 tbsp. olive oil or steam sauté with pure water
12 medium sized tomatoes
2 large chopped onions
2 bulbs minced garlic
8 celery stalks
1 bunch chard
1 bunch kale
2 medium zucchini
1 medium yellow squash
3 carrots
2 lemons
1 cup basil
½ cup parsley
24 cups water (ok to add 8 cups more if needed)
Dash of red wine
Sea salt and pepper to taste

Optional: Lots of fresh or dried herbs, some excellent additions include thyme and marjoram. Also, organic potatoes are great in here.

Veggie Gumbo

2 cups brown rice
3 cups water
3 tbsp. sprouted chia powder
3-4 tbsp. white wine
2 tbsp. olive oil or steam sauté
1 stalk celery
1 large white onion
1 green pepper
1 red/orange/or yellow pepper
1 zucchini
3 cloves garlic
¼ tsp. cinnamon
1 tsp. dried marjoram or thyme
1 lb. okra
5-6 medium tomatoes
3 cups water (in addition to the first 3)
Sea salt and pepper to taste

Black Bean and Avocado Salad

2 cups black beans
2 avocados
1 medium tomato
1 small red onion
1 bunch cilantro
2 cloves garlic
1 lemon
1 tbsp. apple cider vinegar
Sea salt and pepper to taste
Optional: Thinly sliced jalapenos or habanero peppers to add some HEAT.

Step 1) In a bowl, add the beans, avocados, and tomatoes.

Step 2) Finely mince the garlic, onion and cilantro, add this to the bowl.