Ingredients:

6 bell peppers

1 1/2 cups quinoa

1 tsp cumin

1 tsp cayenne

1 tsp turmeric

1 tsp paprika

2 tbsp extra virgin olive oil

 

Directions;

Preheat the oven to 350F. Prepare quinoa by adding quinoa to 3 cups water. Bring to a boil, reduce heat and simmer for 15 minutes. Let cool. Spray peppers with olive oil and stuff each one with 2 tbsp of quinoa. Roast for 35-45 minutes. 

 

*can be served with feta or mozzerella cheese

 

Ingredients: 

 

2 lbs pumpkin, chopped

1 can fresh coconut milk

6 cups water

2 tbsp coconut oil

Salt and pepper to taste

1 tbsp ground turmeric

1 tbsp ground cumin

1 tbsp ground curry

 

Garnish

1 cup pumpkin seeds

1 tsp coconut oil

1/2 tsp ground paprika

1/2 tsp ground cayenne pepper

1/2 tsp ground cumin

 

Directions:

Heat coconut oil on medium heat in large soup pot. Add the pumpkin and spices and sautee for about 10 minutes. Add the water, coconut milk, sea salt and pepper. Bring to a boil, reduce heat, and let simmer until the pumpkin is soft, about 30 minutes. Meanwhile, in a small pan, add the coconut oil, pumpkin seeds, paprika cayenne and cumin. Toast on medium heat for about 5 minutes.

Once the soup is cool, puree in blender, add back to pot and reheat. Garnish with toasted pumpkin seeds. 

6 servings

 

Ingredients: 

3 cups long grain brown rice

1/2 teaspoon ground saffron dissolved in 4 tbsp hot water

1 cup slivered orange peel

2 large carrots, julienned

1 cup dried barberries

1/2 cup raisins

1 tsp ground cardamom

2 tbsp sea salt

2 tbsp ground turmeric

Garnish

2 tbsp slivered almonds

2 tbsp slivered pistachios

 

Directions:

Wash rice and drain. Place the orange peel in a saucepan and cover with water. Bring to a boil, then drain. Place the orange peel, carrot and 1 cup water in the same saucepan, bring to a boil, and boil for 10 minutes. Set aside.

In a small saucepan, add barberries and raisin with 1 tbsp olive oil and cook for just about 30 seconds. Remove from heat. 

Bring 8 cups water and 1 tbsp sea salt to a boil. Add the rice and boil according to instructions. Drain rice. Mix rice with saffron water, orange peel, carrots, barberries, raisins, cardamom, sea salt and turmeric. Top with almonds and pistachios. 

 

 

 

 

1 hour

 

Serves: 5

 

Ingredients:

1 lb okra, whole or cut in half

1 lb tomatoes, chopped

3 tbsp tomato paste

1 large onion, chopped

3 tbsp extra virgin olive oil

1 garlic clove, finely chopped

2 tsp ground turmeric

2 tsp ground cinnamon

2 tsp ground paprika

2 tsp ground cumin

2 tsp sea salt

juice of 2 lemons

 

Directions:

Wash the okra and cut in half in desired. In a large saucepan, heat the olive oil and add the onions and garlic. Cook for about 5 minutes. Add in the tomatoes, stirring until they are broken down for about 15 minutes, and mix in the tomato paste. Add in all of the spices and salt. Add the okra and bring to a boil, then reduce heat to simmer and let cook for a minimum of 30 minutes. When ready to serve, add the lemon juice and mix well. Serve with my brown turmeric rice. (just omit the truffle oil). Bon appetite!

Ingredients:

1 head of broccoli, chopped

2 carrots, chopped

1 onion, chopped

2 leeks, chopped

1 potato, chopped

1 bag of spinach

2 cups of water or homemade stock

1 tbsp sea salt

1 tsp turmeric

1 tsp paprika

1 tsp black pepper

2 tbsp extra virgin olive oil

 

Directions:

Heat a large soup pot and add the olive oil, onion and leeks. Cook for about 5 minutes, just until they start to brown. Add the broccoli, carrots, potato, spinach, salt, turmeric, paprika and pepper and let cook for 15 minutes. Add the water, bring to a boil, reduce heat and simmer for about 30 minutes. Let cool and blend until the soup is smooth.

Ingredients:

2 lbs carrots, chopped

1 cube raw ginger, peeled and finely chopped (about 1 inch)

1 1/2 cups light coconut milk

3 small potatoes, chopped

1 onion, chopped

1 tsp garlic powder

1 tbsp ground turmeric

1 tbsp ground cumin

1 tbsp ground paprika

1 tsp himalayan sea salt

2 tbsp extra virgin olive oil or coconut oil

Optional: chopped chives for topping

 

Directions:

In a large soup pot, add oil and turn on heat to high. Add the onions and cook until just brown. Add the carrots, potatoes, ginger, garlic powder, turmeric, cumin, paprika and sea salt and cook for about 10-15 minutes. Pour in the coconut milk, bring to a boil, and reduce heat to a simmer. Cook until all of the vegetables are soft. Remove from heat, let cool, and blend well with an immersion blender or in a Vitamix. Top with chopped chives.

 

Ingredients:

3 cups of broccoli, chopped

1 carrot, chopped

3 small golden potatoes, chopped

1 leek, chopped

1 onion, chopped

2 tbsp coconut oil

1/2 cup cashew cream 

2 tsp sea salt

1 tsp black pepper

1 tsp ground paprika

1 tsp ground cumin

2 cups water or vegetable broth

Optional: chopped pistachios for topping

 

Directions:

Heat a large soup pot and add coconut oil. Add leek and onion and cook until just brown. Add the potatoes, broccoli, carrot, paprika and cumin and cook for about 15 minutes. Mix in cashew cream and water or broth, bring to a boil, and reduce heat. Simmer for a minimum of 30 minutes. Let cool and blend until smooth. Top with pistachios.

 

Directions for cashew cream:

Soak 3/4 cup cashews in water for 2 hours. Blend with 1/2 cup of water and a pinch of sea salt on high speed.

 

Ingredients:

3 sweet potatoes, peeled

1/2 onion, chopped

2 tbsp extra virgin olive oil

1 shallot

5 leeks, chopped

4 cups water or broth

1 piece fresh turmeric (if you don’t have this, you can use 1 tsp ground turmeric)

1 tsp ground cumin

1 tsp ground paprika

1 tsp + sea salt 

1 tsp ground black pepper

1 tsp ground ginger

 

For toppings:

3 tbsp sunflower seeds

Bunch of sage leaves

2 tsp extra virgin olive oil

1/2 tsp ground paprika

1/2 tsp ground cayenne pepper

1/2 tsp ground cumin

 

Directions for soup:

Coat a large soup pot with olive oil. Add the onion, shallot and leeks and cook until they start to brown, about 7-10 minutes. Add the sweet potatoes and all of the remaining spices. Once the sweet potatoes are soft (about 15 minutes) add the water or broth. Bring to a boil, reduce heat and simmer for a minimum of 30 minutes. Remove from heat, let cool and blend in a Vitamix or use an immersion blender. Serve in soup bowl and add toppings. 

 

Directions for toppings:

Coat a small sauce pan with olive oil. Once hot, add the sage and sunflower seeds and top the sunflower seeds with the spices. Let the sage sit and fry for about 5 minutes, and keep mixing the sunflower seeds as they can burn very quickly. Remove from heat and add to soup.

 

Ingredients:

3 chicken breasts

1 tbsp ground cinnamon

1 tsp ground cayenne pepper

1 tbsp gound thyme

1 tbsp ground allspice

1 tbsp ground ginger

1 tbsp ground nutmeg

1 tbsp black pepper

1 tbsp sea salt

1 tbsp gound cumin

1 tbsp ground turmeric

1 tbsp Ras el Hanout 

1 tbsp ground black pepper

1 tbsp ground paprika

1 tbsp garlic powder

1 tsp ground chili powder

 

Directions:

Fill a large stovetop pan with about 2-3 cups of water (depending on the size). Place washed chicken in the pan; the water should barely cover the meat. Add all of the spices on the meat and in the water and bring water to a boil. Reduce heat to low and simmer for a minimum of 15 minutes, just until the meat is cooked and the water becomes thick.

Ingredients:

1 large Romanesco cauliflower (or regular cauliflower)

1 tbsp extra virgin olive oil

1 tbsp cayenne pepper

1 tbsp ground cumin

1 tbsp Ras el Hanout spice mix

1/2 tsp curry powder

2 tsp sea salt

1 tsp black pepper

1 tbsp paprika

3/4 cup cashew sauce

 

Directions:

Preheat the oven to 400F and lightly grease a baking sheet. Trim the bottom of the cauliflower and remove the leaves and the stem. In a small bowl, combine the olive oil and all of the spices. Using a pastry brush, cover the cauliflower with the spice mixture. Place the cauliflower on the baking sheet and roast until browned, about 30 to 40 minutes. 

 

Ingredients:

6 cups broth

3 tbsp extra virgin olive oil

1 lb mushrooms (I used trumpet and chanterelle)

2 shallots, diced

1 1/2 cups black rice

1/2 cup dry white wine

1-2 tbsp sea salt

1 tstp cumin

1 tsp paprika

1 tsp ginger powder

3 tbsp chopped parsley or cilantro

1 tbsp pesto

 

Directions:

In a saucepan, warm the broth over low heat.

Warm 2 tbsp of olive oil in a large saucepan, stir in the onions and cook until just browned. Add the mushrooms and cook until soft, about 3-5 minutes. Add remainder of olive oil to the skillet and add the rice. Stir for a few minutes and add the wine and stir until all the liquid is absorbed. Add 1/2 cup of broth to the rice and stir again until the broth is absorbed. Keep adding 1/2 cup of broth while constinuously stirring until all the liquid is absorbed and the rice is al dente, about 15-20 minutes. Remove from heat, season with salt and pepper and top with pesto.

 

*Black rice can take longer to cook. If so, continue the process until all the liquid is absorbed for 30-45 minutes.*

Ingredients: 

6 cups of water

3 beets

5 carrots

1/2 large pumpkin

1 sweet potato

2 onions

1 shallot

1 bunch of parsley

1 bunch of cilantro

3 pieces of fresh ginger (about 1 inch)

2 small pieces of fresh turmeric

3 lemons

4 tbsp extra virgin olive oil

2 tbsp salt

1/2 tsp cayenne pepper

1 tsp paprika

1/2 tsp black pepper

4 pieces of lemon peel

 

Directions:

Chop the beets, carrots, pumpkin, sweet potato, onions, shallot, parsley, and cilantro. In a large stovetop pot, add all of the vegetables, parsley, cilantro, ginger, turmeric, salt, cayenne, paprika and black pepper. Add the water and olive oil. Using a vegetable peeler, peel a few pieces of the lemon rind. Cut the lemons in half, squeeze all the juice into the soup, and add the lemons and the rind in the broth. Bring to a boil and cook for 30 minutes. Reduce the heat to low, and simmer for another 30 minutes to several hours. 

 

Ingredients:

1 pumpkin, peeled, diced into small cubes

1 butternut squash, peeled, diced into small cubes

20 small turnips (or 1 large)

1 lb of chesnuts

1 cup of pistachio pesto 

4 tbsp extra virgin olive oil

1 tbsp cumin

1 tbsp paprika

2 tbsp sea salt

1 tbsp black pepper

 

Directions:

Preheat the oven to 350F. Place the pumpkin, squash and turnips on a baking sheet and drizzle with olive oil, cumin, paprika, salt and pepper. Bake for 35-45 minutes. Slice the chesnuts almost in half and place in a large pot with water, bring water to a boil and let simmer for 15 minutes. Let cool, and peel the chesnuts out of their shell. Raise the oven temperature to 400F and add the chesnuts. Bake for another 15 minutes.

Drizzle with pistachio pesto.  

 

Ingredients: 

1 lb mixed mushrooms

1 cup chopped raw hazelnuts

1 onion, chopped

1 tsp sea salt

1 tsp black pepper

1 tsp garlic powder

1/2 chopped parsley

10 medjool dates, pitted and chopped

4 tbsp extra virgin olive oil

2 tbsp lemon juice

3 tbsp balsamic vinegar 

 

Directions:

Chop the mushrooms, hazelnuts, parsley and dates. Heat a large skillet and add the olive oil and onions, cook until brown. Add the mushrooms, dates, hazelnuts, salt, pepper, garlic powder, lemon juice, and balsamic on medium high heat. Reduce heat and simmer for about 30 minutes, until all the flavors are combined. Top with parsley and serve. 

50 minutes

 

Ingredients:

1 cup of quinoa

2 cups of water (or broth)

2 tbsp extra virgin olive oil

1/4 cup pumpkin seeds

1/4 cup sesame seeds

1/4 cup sunflower seeds

1 tsp cumin

1 tsp sea salt

1/4 cup raisins

1 tsp black pepper

1 tsp cinnamon 

1 tsp paprika

1 tsp garlic powder

2 sticks of celery

2 tomatoes

1 ripe avocado

1 sweet potato

Juice of 1 lemon

 

Directions:

Preheat the oven to 400F. Slice the sweet potato into 1/4" thick pieces, top with cinnamon, and roast for 30 minutes, just until crisp. No need to roast with any oil. In a medium sized pot, add 1 cup of quinoa and 2 cups of water, bring to a boil, reduce heat, and simmer for 10-15 minutes. Fluff with a fork. Chop the tomatoes, celery and avocado. Mix the quinoa with olive oil, pumpkin, sesame and sunflower seeds, cumin, sea salt, pepper, paprika, garlic powder and mix until combined. Top with sweet potato and avocado. Squeeze the juice of the lemon on the avocado and quinoa. 

 

Husband approved.

Serves 10

 

Ingredients:

8 sweet potatoes

5 tbsp extra virgin olive oil

1/2 cup chopped hazelnuts

1/2 cup chopped almonds

1/4 cup sesame seeds

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1 tsp sea salt

1 tsp cayenne pepper

1 tsp ground cumin

1 tsp ground turmeric 

1 tsp ground cinnamon

1 tsp ground ginger powder

3/4 cup tahini sauce (http://bit.ly/170nihb)

 

Ingredients:

1 lb raw organic brussel sprouts

4 tbsp balsamic glaze

3 tbsp extra virgin olive oil (coconut oil works well too)

1 tsp sea salt

1/2 tsp ground cayenne pepper

1/2 cup raw almonds

1/2 cup raw hazelnuts

 

Directions:

Preheat the oven to 375F. Chop the almonds and hazelnuts. In a large baking dish, mix the brussel sprouts with the olive oil, salt, cayenne pepper, and nuts. Pour the balsamic glaze all over and mix. Bake for 30 minutes, raise the temperature to 450 and bake for another 10 minutes, just until crisp. Drizzle with extra balsamic glaze for presentation and taste! 

 

Ingredients:

3 cups of fresh pumpkin, chopped

2 sweet potatoes

1 large leek

2 pieces of fresh ginger

1 tsp ground cumin

1 tsp ground paprika

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp ground turmeric

1 tsp sea salt

1 tsp ground black pepper

3 tbsp extra virgin olive oil

Fresh cilantro 

4 cups of water or vegetable stock

 

Directions:

Heat the oven to 400F. Chop the pumpkin, sweet potatoes and leeks and place on a baking sheet. Drizzle 2 tbsp of the olive oil on the vegetables as well as the cumin, paprika, cinnamon, ginger, turmeric, sea salt and black pepper. Roast for 30 minutes until slightly brown. Place the vegetables in a large soup pot and add the water or stock and 1 tbsp of the olive oil. Bring to boil and then let simmer for a minimum of 30 minutes. The longer the better! Season with salt and pepper to taste and blend until smooth. Garnish with fresh cilantro or parsley. 

1 hour

Ingredients:

2 cups organic long grain brown rice

2 cups French lentils, cooked

2 onions, chopped

1 garlic glove finely chopped

2 bay leaves

3 kaffir lime leaves

2 tsp ground cumin

2 tsp ground turmeric

2 tsp ground paprika

1 tbsp ground cayenne pepper

1 tsp ground allspice

1 tsp ground cinnamon

1 tsp ground ginger

2 tbsp almond oil

2 tbsp extra virgin olive oil

3/4 cup cilantro, chopped

2 lemons, juiced (I use Meyer)

1 tbsp sea salt

1 tbsp black pepper

 

Directions:

In a large stovetop pan, add brown rice, water, bay leaves, kaffir lime leaves, turmeric and cumin. Bring to a boil, reduce heat to low and simmer for about 40 minutes. Remove the bay and kaffir lime leaves.

In a medium sized griddle, heat pan and add almond oil. Add the onions and garlic and cook until browned, about 10 minutes. 

Mix the rice, onions, lentils, paprika, cayenne, allspice, cinnamon, ginger, olive oil, lemon juice, sea salt, pepper, and top with fresh cilantro. Mix and enjoy!

 

Ingredients: 

2 zucchini

2 yellow squash

1 bag of organic spinach

Buckwheat

6 baby bell peppers

2 banana peppers

2 eggs

1 ripe avocado

1 large sweet potato

1 tomato, chopped

1/2 onion, chopped

1 cup fresh cubed pineapple

2 tbsp coconut oil

1/2 tsp cinammon

1/2 tsp cumin

1/2 tsp paprika

1/2 tsp turmeric

1/2 tsp garlic powder

1/2 tsp black pepper

1 tbsp sea salt

 

Directions:

Preheat the oven to 400F. Place zucchini, squash, peppers and sweet potato on a baking dish and cover with coconut oil, cumin, paprika, turmeric, black pepper and sprinkle with sea salt. Bake for 35 minutes. Raise the heat to 500F and bake for an additional 10-12 minutes. 

In a stovetop pan, add a bit of coconut oil and add the onion and cook until brown. Add the spinach and tomatoes and cook for about 10 minutes. Add garlic powder and a pinch of sea salt.

In another small pan, add 1/2 tsp coconut oil, add in the pineapple and sprinkle with cinammon. Cook for about 7 minutes, just until slightly browned. 

Cut the avocado in half and slice each side into small pieces. 

Warm the buckwheat in a pan. Add to the spinach mixture and cook for about 3 minutes, just until combined.

In a small pot, boil water and add the eggs. Cook for 4-5 minutes, just until perfectly soft-boiled. 

Place the buckwheat spinach mixture at the bottom of the serving dishes. Add the avocado, sweet potato, zucchini, squash, peppers and pineapple. Top with the egg and serve. 

 

Ingredients:

1 cup buckwheat

2 cups water or homemade vegetable stock

2/3 cup brown rice pasta or quinoa pasta 

1/2 onion, finely chopped

1/4 tsp cumin 

1/4 tsp paprika

Fresh cilantro

Fresh parsley

Fresh sage

1/4 tsp sea salt

1/2 tsp dried oregano

1 tsp coconut oil

1 tbsp extra virgin olive oil

 

Directions:

Heat a large stovetop pan with coconut oil. Add the onion and sautee until just brown. Remove the onion and place aside. Add the buckwheat and toast for about 5 minutes. Add back the onion to the buckwheat and 2 cups of water or vegetable stock (chicken stock is ok too.) Bring to a boil and cook for 10-12 minutes.

In another pot, boil water and add the pasta. Cook for about 10-15 minutes, until just al dente. When the buckwheat is finished cooking, add the pasta, and mix in the cumin, paprika, sea salt and dried oregano. Mix in the olive oil and top with sage. 

30 minutes

Ingredients:

1 cup organic red quinoa (white, black, tricolor works too)

2 cups lite coconut milk

5 kaffir lime leaves

1/2 tsp ground ginger

1/2 tsp ground turmeric

Pinch of sea salt

1/2 tsp coconut oil

5 sprigs of fresh thyme

 

Directions:

In a medium sized pot, add 1 cup of quinoa and 2 cups of coconut milk and bring to a boil. Add the kaffir leaves, ginger, turmeric, sea salt and thyme, cover, lower heat and let simmer for about 15 minutes. Quinoa is finished cooking when these little tails pop out of the grain and they enlarge. Once cooked, remove the leaves and thyme, add coconut oil, and a pinch more sea salt if necessary. 

 

 

Ingredients: 

6 cups of water

3 beets

5 carrots

1/2 large pumpkin

1 sweet potato

2 onions

1 shallot

1 bunch of parsley

1 bunch of cilantro

3 pieces of fresh ginger (about 1 inch)

2 small pieces of fresh turmeric

3 lemons

4 tbsp extra virgin olive oil

2 tbsp salt

1/2 tsp cayenne pepper

1 tsp paprika

1/2 tsp black pepper

4 pieces of lemon peel

 

Directions:

Chop the beets, carrots, pumpkin, sweet potato, onions, shallot, parsley, and cilantro. In a large stovetop pot, add all of the vegetables, parsley, cilantro, ginger, turmeric, salt, cayenne, paprika and black pepper. Add the water and olive oil. Using a vegetable peeler, peel a few pieces of the lemon rind. Cut the lemons in half, squeeze all the juice into the soup, and add the lemons and the rind in the broth. Bring to a boil and cook for 30 minutes. Reduce the heat to low, and simmer for another 30 minutes to several hours. 

 

The longer the soup cooks on low, the more flavorful the broth becomes. I also like to squeeze in a bit more lemon juice when served. 

Ingredients:

Organic brown rice

1 cup cubed butternut squash

1 large purple sweet potato

1 cup of yellow cherry tomatoes

1 avocado

1/2 onion

2 tsp coconut oil

1 egg

1 bunch of rainbow chard

1/4 tsp of paprika

1/4 tsp of turmeric

Bunch of rosemary, thyme, tarragon

1/4 tsp extra virgin olive oil

 

Directions:

Chop the beets and add to the pot for preparing the rice; cook the brown rice according to package instructions. 

Steam the sweet potato and butternut squash (approximately 30 min) and then chop, cover with herbs, and place in the oven on 425 for 15 min until the vegetables begin to crip. Sautee the onion in coconut oil and add the rainbow chard and cherry tomatoes until fully cooked. Mash the avocado and add sea salt and a drop of extra virgin olive oil. Boil an egg as desired (soft or hardboiled). When the rice is finished, add the coconut oil and fluff with a fork. Place rice at the bottom of a serving bowl, top with sweet potato, squash, tomatoes, chard, avocado and egg. 

Bon appetite!

 

We're both obsessed with turmeric. It has so many health benefits I probably wouldn't be able to fit them all in one small post -- but basically, it is one of the most effective nutritional and medicinal roots, and is the best anti-inflammatory natural supplement out there. As I am half Persian, I grew up on tons of Persian stews and rices, and almost all of them contain a great amount of turmeric, and this nutty flavor grew on me. I add it to everything today, and find it is really most delicious with rices and grains. 

Here I made a turmeric brown basmati rice, cooked with tons of fresh herbs and added a bit of black truffle oil. The mix of all these herbs, spices and truffle scent make this side dish of rice husband approved. It's perfect to pair with meats, fish, vegetables and even soups.


Ingredients:

Organic Brown basmati rice

Fresh thyme

Fresh verbena

1/2 tbsp ground turmeric

1/2 tsp black truffle oil

Pinch of sea salt

 

Directions:

Cook the brown rice according to instructions. As the water begins to boil, add the herbs, turmeric and sea salt. Let simmer for about 30-35 minutes until the water is absorbed. Drizzle the truffle oil and fluff with a fork.

 

 

Ingredients:

4 zucchini

3 yellow squash

1/2 bag of spinach

1/2 sweet onion

1/2 tsp turmeric powder

1/2 tsp garlic powder

1/4 tsp curry powder

1/4 tsp sea salt

1/4 tsp cumin

2 tbsp coconut oil

4 cups of water or homemade vegetable broth

2 sprigs of sage

1 tsp almond oil 

 

Directions:

Chop the onions, zucchini and squash. Add coconut oil to a large soup pot and turn on heat to medium-high. Add the onion and cook until slightly brown. Add the zucchini, squash, spinach, turmeric, garlic, curry and cumin. Let cook for about 20 minutes.  Add the water and stir. Let the soup simmer on low heat for minimum 30 minutes, until all of the vegetables are fully cooked. When cooled, pour into a blender, Vitamix or use an immersian blender to puree the soup. Add back to the pot to reheat. 

To make the sage, put a small pan on medium-high heat and add the almond oil and sage. Let crisp for 3-4 minutes. 

Sprinkle the soup sea salt and sage. 

Can also be topped with toasted pumpkin or sunflower seeds, or even goat cheese. Serve with brown rice or quinoa. 

 

Ingredients: 

1 package organic ground turkey

1/2 vidalia onion, finely chopped 

1/2 cup fresh spinach, finely chopped 

Pinch of garlic powder

1/4 tsp ground cumin

1/4 tsp ginger powder

1/4 tsp ground turmeric

Sea salt to taste

Ground pepper to taste

1 tbsp chopped fresh sage

1 tbsp chopped fresh thyme

1/4 tsp ground dried oregeno

1/4 tsp mustard seed powder

1 tsp organic tomato paste

1 orange sweet potato, mashed

1/2 tsp liquid aminos (tamari or soy sauce work too)

Extra virgin olive oil

 

Directions:

Preheat the oven to 400F degrees. Use a steamer to steam the sweet potato, or you can boil, bake or microwave it. Once soft, let it cool. In a large bowl, mix the ground turkey, spinach, onion, garlic powder, cumin, ginger, turmeric, sea salt, pepper, sage, thyme, oregeno, mustard seed powder, tomato paste, liquid aminos and the sweet potato. 

Oil a large baking pan or cover with foil. Using an ice-cream scooper or your hands, roll the turkey mixture into balls about 1 inch in size. Place on the baking pan and drizzle them with olive oil. Bake for about 18-20 minutes, or until white on the inside and brown on the outside. 

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