Here are some of our favorite recipes, packed with nutrition and wholesome goodness!

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EASY LEMON ROSEMARY WHITE

INGREDIENTS

  • 2 tablespoons olive oil or ¼ cup water
  • 1 small onion, diced
  • 3 large carrots, sliced or diced
  • 2 stalks celery, sliced
  • 2 cloves garlic, minced
  • ½ teaspoon thyme½ teaspoon rosemary
  • 3 cans (15oz) white beans (cannellini, great northern or chickpeas), drained and rinsed
  • 4 – 5 cups low sodium vegetable broth
  • 2 tablespoon tahini
  • 1 – 2 lemons, juice of 1
  • salt + pepper
  • fresh chopped parsley, to serve

DIRECTIONS

In a large pot, heat oil or water over medium heat, add onion, carrots, and celery, saute for 7 minutes. Add garlic, thyme and rosemary and cook 1 minute more. Add the white beans, vegetable broth, tahini, and salt + pepper, give a good stir, bring to a boil, reduce heat to low and cover, then let simmer for 10 minutes, stirring occasionally. Remove from heat, add lemon juice and let cool a bit before serving. The broth will thicken upon standing. Season with more salt, pepper or herbs as desired.


INGREDIENTS

PUMPKIN SPLIT-PEA SOUP

3 cups pumpkin purée
1 bag split peas
2 red bell peppers
1 can condensed cream of mushroom
2 – 3 cups water
1 tablespoon oregano
1 tablespoon thyme
1/2 cup nutritional yeast (optional)