Spinach Soup
Ingredients
- 3 cups Spinach
- 1/2 Red or Yellow Onion, diced
- 3 Garlic teeth, minced
- 6 Celery sticks, diced
- 1 Sweet Potato, medium chunks
- 1 Chayote Squash, medium chunks
- 3 Carrots, medium chunks
- 2 Bell Peppers, diced
- 8oz tomato puree
- 8oz Garbanzo rotini pasta
- 1 15oz can of Garbanzo
- 1 box Organic Chicken Bullion
Spices
- 1 tsp Oregano
- 1/2 tsp Comino
- 1 tsp Paprika
- 1/2 tsp Turmeric
- 1/2 tsp Black Pepper
- Salt to taste
Directions
Fry onions on low heat for about 4 minutes. Stirring often. Add garlic and fry for one minute. Add celery and carrots, fry for 3 minutes. Add chicken bullion, tomato paste, all spices and preheated water. Simmer for five minutes. Add chayote squash and simmer 5 minutes. Add sweet potato and bell pepper. Let simmer until sweet potato is al dente. Add spinach. Make pasta seperately al dente, drain and add to soup.
Ceviche
Ingredients
- 1/2 lb Shrimp
- 1/2 lb Tilapia
- 1/2 lb Salmon
- 12-24 Limes
- 1 medium Red Onion, diced
- 1 Cucumber, diced
- 1 Bell Pepper, diced
- Fresh Cilantro to taste
- Salt to taste
- Black Pepper to taste
Directions
Day before dice seafood, place in container with lid. Add lime juice until seafood is covered, mix. Next day drain most of the lime, add salt, black pepper, and diced vegetables. Mix well.
Sweet Potato Quesadillas
Ingredients
- 2 large Sweet Potatos, thinly sliced
- 1 large Red Onion, julienne
- 2 Jalapenos, diced
- 2 Tomatillo
- 1 tps Smoked Paprika
- Salt to taste
- Black Pepper to taste
Directions
In large pan add heat oil. Add sweet potato slices along with the salt, black pepper, and paprika.Stir. Add the rest of the ingredients. Cook at medium heat stirring constantly until fully cooked. Once done toast tortillas on a griddle place choice of cheese to melt on top. Once tortilla is toasted and cheese is melted add the sweet potato.