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Issue 82: Beautiful You Recipes

Roasted Red Pepper and Sweet Potato Soup

4 red peppers, roughly chopped with seeds and stems removed
3 tablespoons olive oil
4 sweet potatoes, peeled and roughly chopped
1 medium onion, diced
2 garlic cloves, chopped
3 thyme sprigs
6 cups veggie or chicken stock
½ cup heavy cream

Preheat oven to 450 degrees. Drizzle 1 tablespoon of olive oil on peppers, rub to coat, place skin side up on baking sheet, and place in oven. Roast until the skins turn black, 20-25 minutes. Remove from oven and using tongs or a fork, transfer the peppers to a plastic bag and seal. Let stand for 15 minutes and then peel the black skins off the pepper.

In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the onions and sweat for 5 minutes, then add the garlic and cook for 3 minutes more. Add the roasted peppers and thyme sprigs and cook for 5 minutes. Add potatoes and stock and bring to a boil. Boil until sweet potatoes are tender, about 12-14 minutes.

Remove from heat, remove thyme sprigs and puree using either a stick blender or an upright blender. Stir in cream and serve.

By: Jason Longman of Atlanta


Navy Bean and Spinach Dip

1 can navy beans, drained
1 pound fresh spinach
5 cloves garlic
2 tablespoons olive oil
1 lemon
½ teaspoon cumin, freshly ground
½ teaspoon coriander, freshly ground
salt to taste

Heat a large, heavy bottom sauté pan over medium heat. Add olive oil and whole garlic cloves, and sauté for 4 minutes. Add the spinach and cook until wilted, working in batches if the pan is not big enough. Place beans, spinach, garlic, lemon and spices in food processor and blend to desired consistency. (Add water for a thinner dip.) Serve with fresh vegetables or whole wheat pita for dipping.

By: Jason Longman of Atlanta


Black Bean and White Cheddar Omelet

3 eggs, preferably from pastured poultry
1 tablespoon butter
¼ cup onion, diced
1 garlic clove, chopped
1 tablespoon cilantro, chopped
¼ cup black beans
¼ cup white cheddar, grated

In a small bowl, whisk eggs with 1 tablespoon of water. Heat a small non-stick sauté pan over medium heat. Melt butter, add onions and garlic, and sauté for 3-5 minutes. Add black beans and cilantro and mix thoroughly. Add eggs and swirl around the pan to evenly distribute. Using a heat-proof spatula or wooden spoon, gently pull the edges of the omelet away from pan as it cooks. When eggs are cooked to your preference, sprinkle with cheese, fold over, transfer to a place and serve.

By:  Jason Longman of Atlanta


This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.

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