Curried Lentil Soup

A Recipe with some VIBE:
Curried Lentil Soup
Recipe by Molly Wizenberg From

This isn’t your typical lentil soup recipe. Curry powder gives it a flavor boost, and velvety puréed chickpeas add body and creaminess without cream.  

3 tablespoons olive oil, divided
1 medium onion, chopped
1 medium carrot, finely chopped
2 large garlic cloves, chopped, divided
2 tablespoons (or more) curry powder
1 cup French green lentils
4 1/4 cups (or more) water, divided
1 15- to 16-ounce can chickpeas (garbanzo beans), drained, rinsed
1 tablespoon fresh lemon juice
2 tablespoons (1/4 stick) butter
2 green onions, thinly sliced
1 lemon, cut into 6 wedges

Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.
Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.
Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency. DO AHEAD Soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing.
Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.
Recipe by Molly Wizenberg
Photograph by Elinor Carucci
Nutritional Content
One serving contains: Calories (kcal) 289.2 %Calories from Fat 37.9 Fat (g) 12.2 Saturated Fat (g) 3.4 Cholesterol (mg) 10.0 Carbohydrates (g) 35.6 Dietary Fiber (g) 9.0 Total Sugars (g) 3.5 Net Carbs (g) 26.5 Protein (g) 11.1 Sodium (mg) 30.4

Pan Roasted Cauliflower

A Tasty Veggie dish highlighting cauliflower – with so many options…


2 T Olive OilCauliflower
3 cloves garlic – thinly sliced
1/2 head of cauliflower, cut in slices about 1/2 inch thick
Sea Salt
1 cup red and yellow cherry tomatoes halved
1 T basil
3 T capers drained
1 cup spinach
Other options: broccoli, zucchini, top with cheese at end if you want to splurge!

Heat the Olive Oil in a large pan over medium heat.  Add garlic and stir until essence arises.  Brown the cauliflower – flat and season with sea salt.  Be sure to not flip too soon so they soak up flavor:  5-10 min per side.   Add other veggies and cook til spinach leaves wilt.  If using broccoli or zucchini add that sooner.

New Recipe – Detox Salad

Healthy, Nutritious and Delicious



  • 2 Broccoli crowns
  • 1 head cauliflower
  • 2-3 Carrots
  • 1 small bunch kale (stems removed)
  • ½ cup parsley leaves
  • ½ cup sunflower seeds
  • ½ cup almonds, chopped
  • 1 cup dried berries (cherries, crans blues etc  (not WLC compliant)
  • ½ cup raisins (not WLC compliant)
  • Juice of 1 lemon
  • 2 tbsp rice vinegar
  • 2 tbsp maple syrup (use brown rice syrup to be WLC compliant)
  • Salt &Pepper to taste


  1. Cut broccoli and cauliflower into florets
  2. Cut carrots into large chunks
  3. In food processor, process broccoli, cauliflower, kale and parsley until fine
  4.  Process carrots and combine all in large bowl
  5. Add sunflower seeds, almonds, dried fruit …..Stir to combine
  6. Whisk together, lemon juice, vinegar and syrup.
  7. Toss into salad, add salt and pepper to taste.
  8. I use very little salt so the vegetable  flavors stand out (Billie Jo Herr)

Recipe modified from

Creamy Spinach Dip Recipe – A Healthy Alternative

This spinach dip is dairy-free, healthy and delicious!


Creamy Spinach Artichoke Dip

Serves: 2 cups
  • 10 oz. frozen spinach, thawed and drained
  • 14 oz. can artichokes hearts, rinsed and drained
  • 1 roasted red bell pepper, peeled and chopped
  • ½ ripe avocado
  • 1 garlic clove, or ½ teaspoon garlic powder
  • 2 tablespoons fresh chopped basil
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon salt
  • ½ teaspoon onion powder
  • 2 tablespoons nutritional yeast
  • 1 teaspoon honey or brown rice syrup (optional)
  1. Drain the spinach and artichokes well, place in large food processor with the S-shaped blade. Add the rest of the ingredients, and use the “pulse” button to combine into a chunky dip.
  2. Leave the dip chunky or pulse a bit longer for a smoother texture.
  3. For best flavor, allow to chill for about 4 hours before serving, and store any leftovers in the fridge for up to 3 days. YUM!

Recipe from 

Homemade Granola – Gluten Free and Paleo

Why buy granola in the store when you can make your own healthy version!



  • 2 cups raw walnuts or pecans or almonds (or a combination)
  • 2 cup raw cashews
  • 1 cup raw pumpkin seeds (pepitas)
  • 1 cup unsweetened shredded coconut
  • 1 cup dried cranberries
  • 1 egg white, lightly beaten
  • 2 tablespoons water
  • 3 tablespoons grapeseed oil (coconut oil or olive oil can be substituted)
  • 1/3 cup maple syrup (substitute Brown Rice Syrup or Barley syrup to make WLC compliant)
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt




  1. Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
  2. Add the first 3 ingredients to a blender or food processor (may need to do this in small batches). Pulse a few times to chop the nuts, but don’t grind them into a fine meal.
  3. In a large mixing bowl, whisk together the egg white with the water until bubbly and slightly foamy.
  4. Add the oil, syrup, vanilla extract, cinnamon and salt to the egg white/water mixture and whisk together well.
  5. Pour the chopped nut mixture into the mixing bowl, along with the dried cranberries and shredded coconut. Stir everything well to make sure it is all coated.
  6. Spread the granola mixture evenly on the parchment-lined baking sheet
  7. Bake for 40 minutes or until golden-brown and crispy, stirring once after 20 minutes, and again after 30 minutes (see note)
  8. Remove granola from the oven and allow it to sit for 10 minutes – this is where the clustering happens, so be sure to not skip this step!!
  9. Use a spatula to get under the granola and release the large clusters.
  10. Once cool, store the granola in a 2-quart sealable glass jar.
  11. Eat granola with your favorite milk or yogurt and fruit or as a snack!

Recipe from the roasted root