TOMATO SOUP & GRILLED CHEESE SANDWICHES 2T. oil + 2T. butter or extra oil 2 med. yellow onions, chopped 2 med. carrots, chopped 6 garlic cloves, minced 2T. balsamic vinegar 2 (28oz) cans diced tomatoes 3c. water or vegetable broth 1 1/3 c. full fat coconut milk + 1t. dried thyme 1/2t. red pepper flakes 1t. sea salt + ground pepper Fresh basil to taste Heat oil, Saute' onion, carrots, garlic, pinch of salt (aprox 8min) Add vinegar, tomatoes, water, coconut milk, thyme, red pepper flakes, salt and ground pepper Simmer 20-25min. stir occasionally, until desired tenderness Scoop 4c. out and set aside. Puree remaining in blender, then combine all (or blend all if desired) Season to taste GRILLED SANDWICHES Your choice of bread or tortilla Add your choice of cheese Grill on med. heat with butter or coconut oil
INGREDIENTS: 1 bunch Roasted Chickpeas 1 bunch kale , stems removed, tear leaves 1t fresh lemon juice ½t extra-virgin olive oil 1 carrot , grated 1 beet , grated ½ radish , thinly sliced 1 avocado , diced TOPPINGS: 2T dried cranberries ¼c toasted pumpkin seeds 1t sesame seeds salt & ground pepper INSTRUCTIONS: Make the vinaigrette Preheat oven 400°F Line baking sheet with parchment paper – Place carrots on one sheets, Drizzle with olive oil and sprinkle with salt. Roast for 20 to 25 minutes, or until soft. Transfer the carrots to a blender and add the water, olive oil, rice vinegar, ginger, and salt. Blend the dressing until smooth and chill in the fridge until ready to use. Prepare and roasted chickpeas in airfryer. Place the kale leaves into a large bowl and add the lemon juice, olive oil, and a few pi...
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