Avocado Pesto Over Spaghetti Squash or Zucchini Noodles

                 Avocado Pesto over Spaghetti Squash 

Serves 2

1 spaghetti squash, roasted

1 ripe avocado

1/2 cup fresh basil

1/2 large lemon juiced

2 garlic cloves

1 tsp ground pepper

1-2 tsp. Brags Liquid Aminos

1 Tbs. water

1 Tbs lemon zest

Put above 8 ingredients into a food processor or high power blender.  Process until smooth.

Sever over Spaghetti Squash or you can use zucchini  noodles instead.  

Lemony Mushrooms, with Quinoa over Greens

Lemony Mushrooms, with Quinoa over Greens

1 Cup quinoa

1 lb fresh mushroom, sliced

2-3 cloves garlic, finely chopped

 6 green onions, sliced

1/4 cup chopped parsley

1/8 cup fresh chives

1/2 large lemon, juiced and zested

1/4 cup balsamic vinegar

1/8 cup white wine with lemon

1-2 tbs fresh ground pepper

Greens of your choice

Cook quinoa according to package directions.

Saute sliced mushrooms with 2 tbs broth or water in a large saute pan over medium heat.  Cook until mushrooms release their water.  Then, add garlic and saute until most of the liquid in the pan is gone.

In a large bowl, combine green onions, parsley, chives, lemon juice and zest, balsamic vinegar, white wine with lemon, and ground pepper.  Add the cooked mushroom, stir to combine. 

Serve the mushroom mixture over greens of your choice, and top with some quinoa.  

Carrot, Ginger, and Red Lentil Soup

Carrot, Ginger, and Red Lentil Soup

1 large white sweet onion, finely chopped

3-4 garlic cloves, finely chopped

1 inch piece of ginger, finely chopped

2 Cups Carrot Juice

6 Cups Vegetable Broth

1 lb Red Lentils

1-2 Tbs Mild Yellow Curry Powder  (Savory Spice Shop)

1-2 Tbs Onion and Garlic Table Side Sprinkle (Savory Spice Shop)

1-2 Tbs ground Indian Spice Blend (Tuscan Market Spices with grinder)

1/2 Lemon, juiced

1/4 to 1/2 cup parsley, chopped

1/4 to 1/2 cup cilantro, chopped

Optional:  5 oz greens of your choice

In a large soup pot, saute onion, ginger and garlic in a small amount of water or broth until soft, about 7 minutes. Add carrot juice, broth and lentils.   Add spices to your desired taste.  Bring to a boil, lower heat and simmer covered, until lentils are soft, about 45-50 minutes.

When lentils are soft add lemon juice, herbs, and greens if using and heat until wilted.

Ladle into bowls, top with fresh cilantro.