Salsa

You may need to make one batch Sunday and another on Wednesday or Thursday.
Ingredients:
4 medium tomatoes, seeded and finely diced
2/3 cup cilantro, chopped

1/2 cup finely chopped white onion
1/2 fresh jalapeno or other chile, finely chopped
​1 tsp Apple Cider Vinegar
2 Tbsp fresh lime juice
1 tsp sea salt
​

Instructions:
​Mix all ingredients together!

Soup

Ingredients:
1 large onion, chopped
2 cups chopped carrots
4 cloves garlic, minced
2 teaspoons extra-virgin olive oil
2 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon paprika
1/4 teaspoon pepper
1/2 teaspoon salt

6 cups vegetable broth, organic, low sodium
2 cups water
1/2 cauliflower, chopped
1 3/4 cups lentils
1 28-ounce can diced tomatoes
2 tablespoons tomato paste
4 cups chopped fresh spinach 
1/2 cup chopped fresh cilantro
2 tablespoons lemon juice

1)    Combine all ingredients except spinach, cilantro and lemon in a 5- to 6-quart slow cooker.
2)    Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low.
3)    During the last 30 minutes of cooking, stir in spinach. Just before serving, stir in cilantro and lemon juice.

Antipasto

Serving Size: 2
Ingredients:
1/2 Container Organic Cherry Tomatoes
10 Olives
Handful of Basil leaves

1/2 Red Pepper, sliced
1 Avocado, sliced
1/2 Lemon
​Hummus (recipe below)
optional: artichokes, chick peas, other vegetables

​Hummus:
Servings: 4-6
Ingredients:
1 can of chick peas            
¼ c tahini or ¼ c walnuts

​¼ c lemon                                     
¼ t garlic powder
2 T olive oil                                  
2-4 T water
1/2 t cumin      ​

Instructions:
Add all ingredients except for paprika to a food processor. Process until smooth, stopping the food processor a few times to scrape the sides.