At the beginning of the year, I made a commitment to go “Plant-based” (yes, completely vegan…no animals or animal products) for at least a year. I had been gradually reducing any animal products and most processed foods from my diet. I naturally eat fresh, local and whole foods, so going “all-the-way” was pretty easy. I’m
Raw Avocado Soup Rating: 51 Servings: 6-8 Ingredients1 cucumber peeled 1 cucumber unpeeled 1/3 cup fresh herbs(sage, rosemary, oregano, thyme, tarragon and basil-any combination of those) 1/3 cup fresh cilantro, chopped 1/3 cup fresh mint, chopped 1/3 cup fresh parsey, chopped 1/4 cup garlic, with peel 1 tablespoon ginger, with peel 1 1/2 teaspoon jalapeño
Ingredients: Rainbow Lentil Soup Rating: 51 Ingredients1 onion diced 4 cloves garlic minced 1 cup red lentils boiled for 20-25 minutes, drain and set aside 4 cups vegetable stock 1 14.5 oz can diced fire-roasted tomatoes 1 14 oz can coconut milk (use regular for a richer favor but you can use light) Rainbow veggies:
