Chickpea Curry Wraps – Lunch On-The-Go!

These Chickpea Curry Wraps are sooooo good. They are perfect to make ahead, pack for lunch and have ready to go for busy days. The combination of flavors is so delicious – a little sweet, spicy and salty. I use 100% sprouted whole grain tortillas from Food for Life brand to wrap up this homemade salad mixture. These tortillas are 100% organic, non-GMO, a great source of complete protein and a favorite staple around here. I also show you how to make chickpeas from scratch (not from a can – although you can still use canned, as long as the can is BPA-free) in a video below.

And for those of you who don’t like curry, I’d challenge you to try this recipe and see what happens. I think you’ll be pleasantly surprised. 


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Creamy Kale and Artichoke Dip With Homemade Chips

This is one of my favorite appetizers to make for a get together, take to a party or just have while watching something really great on TV. This creamy kale and artichoke dip is full of flavor and vegetables! The nutmeg and cayenne pepper really take it up a notch. I have 2 options below for semi-homemade chips that will be WAY BETTER than anything you can find at the store because they will come out of the oven fresh, hot and crispy (something you can’t get out of a bag!) and won’t have inflammatory oils like corn, soy and canola. 


Kale and Artichoke Dip

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How To Get Someone To Eat Their Greens: Roasted Beet & Carrot Salad

I’m getting hungry just thinking about this roasted beet and carrot salad again! I made it during a family dinner recently and everyone enjoyed it – including a reluctant family member that hates anything green. Maybe it was all the red beets and orange carrots covering up all the arugula – who knows, but it worked and that’s all that matters. The warm sweet vegetables on top of the cold spicy greens go really well together.

I used to hate beets until I finally started preparing them myself. Those canned beets I was first exposed to in my school cafeteria totally scarred me into my late twenties. I’m so happy to love them now – they are incredible detoxing vegetables helping cleanse the blood. And who doesn’t need a little cleansing after all the nasty stuff we are exposed to day in and day out? Hooray for beets and this salad! Hope you enjoy it as much as we did!

Beet and Carrot Salad

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Raw Brussels Sprouts Good Fortune Salad

I’m calling this amazing salad I made the other day “Good Fortune” for several good reasons. First, its’ star ingredient is one of the most powerful and under-appreciated cruciferous vegetable there is: brussels sprouts. Secondly, it incorporates brussels sprouts in their raw form, another under-appreciated thing. And thirdly, it has lentils that symbolize good fortune for the new year. 

I love to combine cooked foods with raw foods for maximum nutrition. If you’ve never tried raw brussels sprouts before, you’ve got to try this salad! Remember to shred or cut your brussels sprouts finely for maximum enjoyment. I like to chop raw brussels sprouts as garnish for cooked dishes and sandwiches… you could even make a coleslaw using them instead of traditional cabbage – the opportunities are endless! 


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