Sweet Potato Peanut Butter Soup

Ingredients

• 1 large Onion (chopped)
• 2 Garlic cloves (chopped)
• 2 tsp Ginger (ground)
• 1 tsp Cinnamon
• 1 1/2 tsp Cumin
• 3 Tomatoes (chopped)
• 2 medium Sweet potatoes (peeled and chopped) 
• 1 Carrot ( peeled and chopped)
• Sea salt to taste
• 1 tsp Cayenne pepper
• 2 Tbs Olive oil
• 4 cups Water

Directions

In a large pot heat oil add onions, garlic, ginger, cinnamon, cumin, cayenne and sea salt. Cook for 5 minutes then add water, potatoes, carrots and tomatoes.  

Cook for 30 minutes or until sweet potatoes are soft. Take half of the soup and blend until smooth in a food processor. Add mixture to the remaining soup along with peanut butter. You may need to add more water and salt depending on your taste. It is a thick soup. If you prefer it a little lighter just add water to make it your desired consistency. Serve warm.

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Corn Chips

Ingredients

Corn chips

• 1 cup Masa
• 1 cup Water
• 1/2 tsp Sea salt
• Oil for baking and frying

Seasoning Mix

• 1/4 tsp Sea salt
• 1/4 tsp Cayenne pepper
• 1/4 tsp Garlic powder
• 1/4 tsp Onion powder
• 1/4 tsp Cumin
• 1/4 tsp Basil

Directions

Preheat oven 350 degrees. Grease a baking sheet.

In a small bowl mix seal salt, cayenne pepper, garlic powder, onion powder, cumin and basil. Set aside.

In a bowl mix together masa, water and sea salt. Dough will be wet so you will need to use flour to prevent it from sticking to your hands. You can shape them any way you like. I found it difficult to cut after rolling it out so I took small balls and flattened them in-between my hands. Arrange on cooking sheet and bake for 10 minutes.

Heat oil then add a few chips at a time. Cook until golden brown and drain on paper towel.  Immediately sprinkle a little seasoning on them as soon as they come out of the oil.

Enjoy with your choice of dip or beans!

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Your Renew

Kale w/ Brown Rice

Ingredients

• 1½ cup Brown rice
• 2 cups Vegetable broth
• 1 Tbs Sofrito
• 1 Tbs Tomato paste
• 1 Garlic glove (chopped)
• 2 Tbs Olive oil
• 1 large Onion (chopped)

• 2 bunches of Kale (stems removed and kale chopped)
• Sea salt to taste
• 2 Tbs Apple cider vinegar
• ½ tsp smoked Paprika
• 1 Garlic glove (chopped)
• 1 tsp Onion powder
• 4 cups water

Directions

Cook onions with 1 Tbs olive oil until golden brown. Set aside

Heat oil in a pot. Add rice and garlic. Cook oil until slightly brown. Add vegetable broth, sofrito, and tomato paste. You may need to add additional water. Boil for 45 minutes or until soft. Remove from heat and add onions.

In a large pot heat water, sea salt and apple cider vinegar. When the water starts to boil, add kale, smoked paprika, garlic and onion powder. Cook until kale is soft. Serve with brown rice.

Some Health Benefits

Kale is good for blood, heart, bone, joint, eye, lung, respiratory, liver, immune system and overall cell health (it helps against cancer and inflammation). Its fiber content makes kale useful in digestive health and in balancing the body's weight.

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Caramel Cinnamon Bars

Ingredients

Caramel Sauce

• ¼ cup Honey
• ½ cups Cane sugar
• ¼ cup Water
• ¼ tsp Baking soda
• 1 Tbs Vegan butter
• 1 Tbs Soy milk

Bars

• 1 cup unbleached all-purpose Flour
• 1 cup pastry wheat Flour
• 1 tsp Sea salt
• 1 tsp Vanilla extract
• 1 tsp Cinnamon
• 7 Tbs Vegan butter (softened)
• 1 Egg replacer
• 1 tsp Baking powder

Directions

Preheat oven to 350 degrees. Oil and flour an 8-inch pan.

In a bowl combine flour, sea salt, cinnamon and baking powder. Set aside.

In a pot heat water, honey, cane sugar. Cook at medium heat until you see big bubbles - and when you run your finger down the back of the spoon it should not come together. Reduce heat, then add 1 Tbs vegan butter and baking soda. Pour caramel sauce in a large bowl and mix for 1 minute, then add soy milk.

Into the caramel sauce mix vanilla, egg replacer, and 7 Tbs vegan butter. Add flour mixture and combine.

Pour into 8-inch pan. Bake for 30 minutes or until toothpick or knife comes out clean.

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Masa Turnovers

Ingredients

Filling

• 1 large Onion (chopped)
• 1/2 cup Mushrooms (chopped)
• 2 cups Broccoli (chopped)
• 1 tsp Garlic powder
• 1 tsp Oregano
• Sea salt to taste
• 1 Tbs Olive oil
• Oil for frying

Dough

• 1 cup Masa
• 1 cup unbleached All Purpose flour
• 1 tsp Sea salt
• 11/3 cup warm Water

Directions

In a pan, heat olive oil. Add onions, mushrooms, broccoli, garlic powder, oregano and sea slat. Cook for 10 minutes or until vegetables are slightly soft. Set aside

In a bowl, add masa, flour, sea salt, and water. Add water a little at a time. You may or may not need all the water. The dough should not be too wet. When touched it should not stick to your hand. 

Flour your surface, take a small piece and roll it out. Add a small amount to center. Fold dough over and flip edges to close.  

Heat oil in a pot and cook masa turnovers until golden brown.

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Fruit Oatmeal Bars

Ingredients

• 1 1/2 sticks vegan Butter (cold cut into cubes)
• 1 1/2 cups unbleached all-purpose Flour
• 1 1/2 cups Oats
• 1 cup Cane sugar
• 1 tsp Baking Powder
• 1/2 tsp Sea salt
• 1/2 Fruit filling
• 1/2 cup Tofutti 

Directions

Preheat oven to 350 degrees

In a bowl mix flour, butter, oats, sugar, baking powder and salt. Mix until it resembles crumbs. 

Put half of the mixture into a 8-inch square pan. Spread the fruit filling over the top. Put dollops of tofutti all over the fruit mixture. Top with remaining crumbled mixture.

Bake for 30 minutes or until slightly brown.

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