Lunch Archives - Page 2 of 6 - Sole to Soul Coaching

March 12, 2021

LIVER Green LOVE Tonic

LIVER Green LOVE Tonic INGREDIENTS: 4 cups of filtered water 1/2 cup dandelion greens or mixed greens 2-inch peeled piece of fresh ginger, peels and sliced 1 lemon, juiced 3-4 sprigs, fresh parsley 8-10 fresh mint leaves OR 2-3 drops doTerra Peppermint Essential Oil 1/8 tsp cinnamon  PREPARATION: Combine water, dandelion greens ginger, lemon juice,

February 23, 2021

Lemon Braised Chickpeas with Rosemary & Cashew Cheese

LEMON BRAISED CHICKPEAS WITH ROSEMARY & CASHEW CHEESE INGREDIENTS: 1 onion 2 garlic gloves 1/4 oz fresh rosemary 1/4 cup Kalamata olives 13.4 oz chickpeas 8 oz red bliss potatoes 2 TBS capers 4 oz or more of curly kale 2 lemons 2 oz cashew cheese (brand: Treeline Soft French-Style  PREPARATION:  Preheat the oven to

January 10, 2021

Tropical Salad

TROPICAL SALAD INGREDIENTS: 1 avocado diced 8 pineapple slices, cubed 1 papaya or mango, cubed 1/2 cup celery, diced Option: Top with fresh mint PREPARATION: Toss all ingredients and enJOY. Adapted from: The Metagenics Detox

January 10, 2021

Vegetarinan Chili

Vegetarian Chili INGREDIENTS: 1 TBS Olive Oil 1 medium onion chopped 2-4 whole carrots, diced 4 gloves of garlic, minced 1 sweet red bell pepper, chopped 1 green bell pepper, chopped 1 jalapeno pepper, chopped (optional) 2 TBS chili powder 1 tsp cumin 1 can low sodium,  organic kidney beans (rinsed or keep liquid) 1

January 09, 2021

Smokey Bean Tacos

Smokey Bean Tacos INGREDIENTS: 15 oz can of no salt added fire roasted tomatoes (I could not find fire roasted tomatoes so I added about a tablespoon of Liquid Smoke 1 cup diced onion 1 cup diced seeded poblano pepper 1 TBS minced garlic 1 TBS fresh oregano or 1 tsp dried 1 tsp ground

January 02, 2021

Spinach and Mushroom Lasagna from “UNDO IT!”

Spinach and Mushroom Lasagna from “UNDO IT!” INGREDIENTS: 32 tunes frozen chopped spinach, thawed 16 ounces cremini and/or button mushrooms 1/4 tea fine sea salt, divided 1/4 freshly ground black pepper 2/3 cup Roasted Garlic,puree  24 ounces tofu, blotted dry and finely crumbled 1/4 cup nutritional yeast 1/2 cup finely packed basil leaves, finely chopped

December 27, 2020

“Om” Oatmeal

“OM” OATMEAL INGREDIENTS: 1 cup rolled oats 2 TBS Hemp Hearts 1/4 dried dates 1 TBS ground flaxseed Filtered Water Pumpkin and/or sunflower seeds to garnish Top with berries (optional) PREPARATION: Combine first four ingredients into a stainless steel pot.  Fill with filtered water to just cover the oat mixture.  Cook on low-medium heat until

December 26, 2020

Restorative Strawberry-Banana Smoothie

Restorative Strawberry-Banana Smoothie INGREDIENTS: 1 1/2 cups water 2 bananas (frozen works best) 12 frozen strawberries 20 raw walnuts PREPARATION: Combine all ingredients except the walnuts in blender.  Blend for one minute or until smooth.  Pour into two tall glasses, and top with walnuts.    FROM:  “Happy Healthy Gut”  Jennifer Browne 

November 05, 2020

Wild Mushroom, Ginger and Minted Brussels PHO SHOW

WILD MUSHROOM, GINGER and MINTED BRUSSELS PHO SHOW INGREDIENTS: 1 TBS olive oil or spray oil 1/2-1 onion diced 1 pound Brussels s sprouts trimmed 4 cups low-sodium vegetable broth 1 TBS fresh grated ginger 4 ounces wild mushrooms (mix them up) 1 large or 2-3 small portobellos mushrooms, cubed 8 ounces white button mushrooms,

November 01, 2020

Wild Mushroom, Ginger and Minted Brussels Pho Show

Wild Mushroom, Ginger and Minted Brussels Pho Show INGREDIENTS: 1 TBS olive oil or spray oil 1/2-1 onion diced 1 pound Brussels s sprouts trimmed 4 cups low-sodium vegetable broth 1 TBS fresh grated ginger 4 ounces wild mushrooms (mix them up) 1 large or 2-3 small portobellos mushrooms, cubed 8 ounces white button mushrooms,