Recipes of the Month
Red Lentil Soup with Carrots and Turnip
- 1 cup organic lentils rinsed well
- 5 cups of filtered water (we use HydroMag treated water)
- 1 med organic white onion chopped
- 2 med organic carrots, diced
- 1 small organic turnip, diced
- 3 stalks green onions
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- 1 clove organic garlic chopped
- Small spring of chopped organic fresh parsley/green onions for garnish
- Heat oil over low heat.
- Add onions and garlic sauté for 2-3 minutes.
- Stir in cumin.
- Add water and lentils bring to a boil.
- Add vegetables, cover and simmer until vegetables are soft, 15-20 minutes.
- Sprinkle with parsley.
- Serves 4.
Baked Butternut Squash with Ginger
- 1 medium organic butternut squash
- ¼ teaspoon ground ginger
- 1 Tablespoon organic butter
- sea salt to taste
- Wash butternut squash, split in half and remove seeds.
- Coat the meat with butter and sprinkle with salt and ginger.
- Arrange cut side up in a shallow baking pan in 1inch filter water.
- Bake in a 350 degree oven for about 1 hour or until tender when tested with a fork.
- Serves 4.
Fireside Spiced Mulled Cider
- 6 cups organic fresh apple cider
- 2 organic orange slices
- 2 organic lemon slices
- 1 slice organic fresh ginger, smashed
- 2 cinnamon sticks
- 10 whole cloves
- Combine cider, oranges, lemons, ginger, cinnamon sticks and cloves in a large saucepan and bring to a boil over medium heat.
- Cook stirring occasionally until cider has reduced to 4 cups, about 20 minutes.
- Remove fruit and spices.
- Serves 4.