Soups and Salads

A delicious soup made with sweet purple potatoes that can be served cold or hot!
Ing:
1 1/2 tbsp of olive oil
2 tbsp fresh chopped ginger
2 stalks of celery chopped
1 leek (white part) chopped
1 very large sweet potato peeled and chopped
1 orange large sweet potato peeled and chopped
1 med potato peeled and chopped
salt to taste
white pepper to taste
salt pepper to taste
1/4 tsp of basil
1 block of burbullion
enough hot water to cover the vegetables
Method:
In a heavy bottom sauce pan add the olive oil and heat it a bit then go ahead and add the ginger saute a bit till you can smell the ginger then go ahead and add the celery and the leek, hit it with some salt, black pepper, basil, and the three different potatoes saute for about 3 minutes add enough hot water to cover the vegetables, lastly add 1 block of the bourboulon bring it to a boil, cover and let it simmer on med low for about an hour until the potatoes are really soft, next blend it with a hand blender until it is nice and creamy, do a taste test and adjust the consistency. This soup can be served hot or cold. Lastly add white pepper and black pepper.
Enjoy!

A delicious and crunchy salad using red spinach and bean sprouts!
Dressing Ing:
1 cup orange juice
1/3 cup olive oil
2 tbsp soy sauce
sriracha per your taste
2 tbsp sweet chili sauce
1 tbsp rice vinegar
1 tbsp black and white sesame seeds
do a taste test and make sure you adjust it to your taste keep it on the side for later use
Salad Ing:
5 stems of the spinach (use the bottom portion for garnish)
1 cup bean sprouts
1 cup coleslaw or shredded cabbage
1/2 cup spring onions (chopped)
2 tbsp each of fresh mint and
fresh cilantro chopped
1/2 red cabbage sliced thinly
1 persimmon optional for garnish
Method:
First wash and prepare all the ingredients including chopping the spinach then in a big bowl mix all the salad ingredients on by one except for the persimmon, then carefully arrange it on a bigger platter and slice up the persimmons and carefully place them on the side of the platter. I usually serve this salad with the dressing on the side, but if you want to premix it you can. Lastly garnish the top with the red stems!
Enjoy!

A quick salad to put together that not only is super delicious but crunchy, satisfying and healthy!
Ing:
3 cups coleslaw or thinly sliced cabbage
1 cup matchstick carrots
1 med sized orange bell pepper diced
1 can red kidney beans
1 can sweet corn
1 small mango diced
1/4 cup caesar salad
14 cup mayonnaise
salt to taste
1/2 tsp black pepper
pepper flakes (optional) per your taste
1/2 fresh lime squeezed
Method:
In a big bowl mix all the ingredients, pls make a note of washing all the canned veggies, toss the salad give it a taste test and enjoy!

This is a great side dish to any meat dish, brings out the wonderful fresh taste of summer!
Ing:
1 peach (cut and cubed)
1 Nectarine (cut and cubed)
1 Mango (cut and cubed)
1 half of a lime (juiced)
several fresh mint leaves (chopped)
couple leaves of fresh lemon basil (chopped)
cajun seasoning (per your taste)
Method:
In a big bowl combine all the cubed fruit and juice the lime in it too, next sprinkle it with some cajun seasoning, give it a taste test and make sure it fits you pallet…. Lastly add the fresh mint and the lemon basil and enjoy!

A super healthy and a great comfort soup that not only tastes great but is very easy to make. A great soup to make on a cold day…..,
Ing:
11/2 cups of green mung dal (soaked)
1 cup chopped onions (preferably in really small pieces)
2 potatoes peeled and cubed in 1 inch cubes
1 tsp ginger and garlic
2 tbsp of white flour
3 tbsp of butter
2 cups beef or vegetable broth
1/2 cup cooked rice (optional)
Method:
In a pot melt the butter and add the onions and also add the potatoes, make sure and stir well to make sure all the ingredients are incorporated nicely, next add the ginger and garlic as well as the flour, and mung dal and again stir, next add the broth, and about 3 to 4 cups of water, you can use hot water if you want to speed up the cooking process, you want the water to cover the soup about an inch above the veggies. Season it well with salt and pepper, cover and let it boil on a slow boil for about 25 min, uncover and make sure the potatoes and mung dal is fork tender…. season with more salt and pepper if needed. Lastly add the cooked rice and enjoy this awesome soup that I had growing up….
Makes about 6 cups
Enjoy!

Homemade delicious salsa made with fresh ingredients with loads of flavor and without the preservatives and sodium
Ing:
5 large tomatoes chopped
4 large fresh limes (including the zest)
1 peppers of your choice
1 small sweet onion chopped
2 tbsp fresh cilantro chopped
salt per your taste
4 baby cucumbers for garnishing
Method:
In a big bowl add the tomatoes, onions, peppers, mix after each ingredient has been added, then add the cilantro, 1 tsp white vinegar, lime juice, and salt mix all together and put it in a serving bowl and enjoy!

A delicious homemade soup, that not only tastes amazing but is amazing for you!
Ing:
2 tbsp white flour
1 bulb fresh garlic sliced
3 small potatoes chopped
2 tbsp unsalted butter
1 block of bur bullion
1 small onion diced
1 to 2 cups sliced cabbage (optional)
1 small bunch cilantro for garnish (optional)
water
Method:
In a pan add the butter and let it melt, once the butter melts add the garlic and saute the garlic till it caramelizes, next add the flour and mix it well, make sure you have some color on it, at this point go ahead and add the onions and potatoes making sure you mix everything really well. Add enough water that the water is about 1 inch above the vegetables, next add the bur bullion, salt, and pepper, cover the vegetables and cook for about 20 min or until they are fork tender. Blend the soup with a hand blender, if you want to use a standard blender make sure the soup is cooled off before you put it in the blender. Add water if you think the soup is too thick, (we personally don’t like very thick soups) add the cabbage and let it boil once, this is going to make sure the cabbage becomes a little soft and yet have a little crunch. Adjust the soup according to your taste with enough salt and pepper.
You can garnish it with fresh cilantro if you like!
Enjoy!

A cup of mom’s hot homemade tomato soup, that warms you up all over!
Ing:
2oz unsalted butter
1 tbsp white flour
4 large tomatoes diced
1 small onion chopped
2 potatoes with the skin taken off and cubed
1 small bell pepper diced
salt to taste
1 tbsp ginger and garlic (optional)
black pepper
1/4 cup whipping cream (optional)
1 tbsp ginger and garlic
2 cups very small noodles
Method:
In a big pot add the butter and let it melt then go ahead and add the flour and cook this until it becomes really fragrant and changes color, next go ahead and add tomatoes, onions, and potatoes, stir well making sure all the ingredients have incorporated really well, next add enough water to just cover the vegetables, to speed up the process you can add hot water, at this time add your salt and the ginger and garlic stir again and cover the pot and let it simmer until the potatoes are cooked. Once the potatoes are cooked thorough and really soft, take the lid off and let it cool down a little bit before you use a hand blender or a regular blender to blend it until it is nice and smooth. Add the noodles and the bell pepper as well as the whipping cream. Serve with crackers or toast drizzled with olive oil!!
Enjoy!

 

 

 

A delicious salad with a mighty crunch!
Ing:
For the salad
1 head of lettuce shredded
1/2 of a head of red cabbage shredded
For the nut mixture
1/2 cup sunflower seeds
3 oz sliced almonds
2 tbsp sugar
1 pkt ramen noodles
t tbsp unsalted butter
Dressing
3/4 cup oil
1/4 cup vinegar
1/2 cup sugar
2 tsp soya sauce
Method:
Shred lettuce and red cabbage, put them in a salad bowl and keep aside.
In a frying pan, melt butter over medium low heat and add sunflower seeds, sliced almonds, sugar and ramen noodles and saute them until golden brown, let the mixture cool down completely, before you mix with the salad. Also make sure to mix the salad just before yo serve it otherwise it will become soggy. In a bottle or different container mix the dressing ingredients, and shake well. Mix the nut mixture and the dressing just before you serve.
Enjoy!

A wonderful blend of beans and vegetables that are soft and crispy mixed together to bring out the wonderful flavors of this Mexican Salad.
Ing
15 oz black eyed peas
15 oz red kidney beans
15 oz great northern white beans
Please wash the beans out so there is no extra salt or sticky mixture in it
1/2 yellow bell pepper
2 fresh tomatoes
1/2 green bell pepper
1/2 red bell pepper
1 unripe mango cubed
4 to 5 spring onions chopped
2 to 4 tbsp chopped cilantro
1 fresh lemon juiced
salt to taste
pepper to taste
2 ears of corn that are boiled than shredded off
Mix all the ingredients well next chop about 2 to 4 tbsp of cilantro and add it to the salad as well as the beans. Next start putting the salt, lemon juice, and black pepper, stir well give it a taste test make sure it is good for your pallet!
Enjoy