Rainbow Quinoa Bowl

Rainbow Quinoa Bowl by Erin Yeschin INGREDIENTS: Roasted Sweet & Purple Potatoes: 1 large sweet potato, peel and diced 6 small purple potatoes, peeled and diced 2 tsp extra virgin olive oil 1/2 tsp chili powder 1/4 tsp cumin 1/4 tsp kosher salt 1/4 tsp red pepper flakes Quinoa: 1 cup quinoa 2  cups veggie broth 1/2 tsp kosher salt, divided 1/2 tsp chili powder 1/2 tsp cumin 1/4 tsp garlic powder Juice of half a lime 2 tablespoon cilantro, chopped Raw Additions: 1 cup black beans, rinsed and drainedRead more

Chickpea Feta Parsley Salad

Chickpea, Feta and Parsley Salad by Simple Provisions Serves 6-8 as a side dish 1 medium onion, diced 3 cloves garlic 1 1/2 tbs olive oil Pinch red chili flakes 2 x 400g (14oz) tins of chickpeas 4 spring onions (scallions), green part only, chopped 1 cup chopped parsley Juice of one lemon 150g (5 ounces) feta Salt and pepper Heat 1 tablespoon of olive oil and cook the red onion till lightly golden. Add garlic and chili and cookRead more

Slow Cooker Beef Bourgignon

SLOW COOKER BEEF BOURGIGNON via The Healthy Foodie INGREDIENTS 900g (2lbs) grass-fed beef stew meat 1 large onion, chopped 2 cloves garlic, chopped 2 large carrots, peeled and sliced 1 small (1½ cups) turnip, peeled and diced 2-3 sprigs fresh rosemary, whole 2 Bay leaves 1 tsp Himalayan salt 1 tsp freshly cracked black pepper 2 tbsp Dijon mustard 2 cups bone broth 1/4 cup red wine vinegar 227g (1/2lb) mushrooms, sliced 2 tbsp tapioca starch 2 tbsp water INSTRUCTIONSRead more