by Sue Rapley | Jul 20, 2026
Bean Soup Ingredients N The Soup: 2 potatoes, peeled and cubed 2 carrots, chopped 1 onion, halved 6 cups chicken stock or water Pinch of salt 1 19 oz can red kidney beans, undrained 1/2 head cabbage, finely shredded 2 tbsp olive oil chopped fresh parsley } Prep Time:...
by Sue Rapley | Feb 10, 2026
Thai Inspired Cucumber Salad with Roasted Spiced Chickpeas Ingredients N The Salad: 2 medium field cucumbers 1 red pepper, diced 1 cup diced red onion 1/4 cup roughly chopped cilantro 1/4 cup chopped roasted peanuts, for garnish Roasted spiced chickpeas N The...
by Sue Rapley | Feb 5, 2026
Nada’s Quinoa Salad Ingredients N The Salad: 2 cups quinoa 4 cups water 3 cups diced tomatoes 2 cups black beans 10 green onions, diced 1/2 cup olive oil juice of 4 limes 4 teaspoons cumin 2 teaspoons salt 1 teaspoon red pepper 1/2 cup chopped cilantro } Total...
by Sue Rapley | Jan 30, 2026
Mediterranean Chickpea Salad Ingredients N The Salad: 2 (15-ounce) cans chickpeas, drained and rinsed ½ large English cucumber, chopped into ¼-inch cubes 1 pint grape tomatoes, halved or quartered (about 1½ cups) ¼ cup pitted kalamata olives, sliced into halves or...
by Sue Rapley | Jan 30, 2026
Lentil Detox Salad Ingredients N The Salad: 2 red peppers diced 8 ounces of sprouted lentils cooked 1 bunch of cilantro chopped (about 3-4 cups) 2 tbsp of raisins or dried currants 1 avocado diced N Dressing: 1 tbsp of olive oil ¼ tsp sea salt fresh ground black...
