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joyfalzoneweeknight sweet potato dal
No CommentsRead moreI honestly can’t believe I haven’t posted this recipe yet! It is one of my all time favorite, super easy weeknight meals. Packed with plant protein from the lentils and so many other benefits like cancer fighting, blood sugar lowering, and stroke reducing properties! The high fiber content in lentils prevents blood sugar levels from rising rapidly after a meal as well as lowering cholesterol levels! I’ve doubled the original recipe from Laura because my husband and I are big eaters and we like to have leftovers. If you’re wondering if you can skip the leeks, DON’T, they really make the dish! Plus, leeks are great prebiotics which feed the good bacteria growing in our guts!
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joyfalzonearugula soup
No CommentsRead moreI’ve been making this soup for probably a decade and it’s still just as delicious and comforting every time. I know, arugula in a soup may sound weird. You’re probably thinking it will be too bitter. I promise it’s not! The leeks and potatoes balance it all out! Occasionally, like once every 2-3 years occasionally, I will get an incredibly bitter batch of baby arugula that ruins the soup, and I buy arugula ALL THE TIME so the chances of this happening to you are very slim. I really hope it doesn’t! This soup is one of my all time favorites and I hope you love it too!
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joyfalzoneno waste vegetable stock
No CommentsRead moreEver feel like you are wasting vegetable scraps? Well stop! Save them to use in a nourishing vegetable stock. You can use whatever scraps you have accumulated, carrot tops, celery leaves, onion or leek scraps, etc. Homemade stock tastes so much better than that stuff in a box. Ever since I started making it myself I will never go back. If you eat chicken, just add your leftover remains to this non-recipe to make chicken stock. It will keep in the refrigerator for about a week or you can freeze it.
Posts tagged with ‘leeks’
hello wholefoods > leeks