Summer Harvest Borscht

Granny's garden is in full bloom!  I love to get a head start on canning the summers harvest so I don't get caught having to cook non stop for weeks!!!  This borscht has a yummy citrus twist, but the flavours are amazing together:) I hope you enjoy!

• 6 cups of roughly chopped beets
• 3 cups of roughly chopped potatoes
• 2 medium onions
• 3 garlic cloves
• 3 limes
• 1/2 cup  of chopped fresh parsley 
• Himalayan salt (to taste)

In a large pot add the beets, potatoes, onion and garlic.  Cover the veggies with water or a broth of your choice.  Bring to a boil, then reduce heat and simmer for about 30-35 mins.  Let cool slightly.

Using your blender add batches of the soup and pulse.  I do some smooth and then some chunky to create a nice texture.  Pour back into the pot after you have blended each batch until your happy with the consistency.  

Next add the juice of 3 limes, chopped parsley and Himalayan salt.  Stir together and warm to desired temperature.  

Makes about 10 - 12 cups of soup :)

***Juicy Tip - I like to make this soup in larger batches and set some aside for a quick  lunches or dinners.  

Hearty Lentil Chilli

This is an old school comfort food but in attempt to reducing the consumption of meat and focusing more on plant based foods, I have found lentils are a superb replacement and the texture is so similar.  I actually prefer it this way, and the kids give it a thumbs up!

• 1 Onion Diced
• 4 Celery Stalks Sliced
• 2 (14oz) Cans of Lentils (or use dried lentils and soak in water first)
• 2 (14oz) Cans of Pinto or Black Beans (or used dried and soak in water first)
• 2 cups Organic Frozen Corn Kernals
• 6 - 8 Diced tomatoes (if your in a hurry you can always use organic canned tomatoes 2 (24oz)
• 1 Tbsp Chili Powder
• 1 Tbsp Cumin
• 1 Tsp Red Chili Flakes
• 1 Tsp Cayenne Pepper
• 1 Tbsp Dried Basil (or 1-2 drops of Basil Essential Oil)
• Himalayan Salt (to taste)
• Ground Peppercorns (to taste)

In a large saucepan add a drizzle of Extra Virgin Olive Oil or a Tsp of Coconut Oil.  Add the diced onions and saute for 3 minutes.  Then add the celery and saute another 3 minutes.  Drain the Lentils and add to the pan along with the Himalayan salt, Pepper, Cumin, Chili flakes, Cayenne and Basil.  *Depending on your preference you can easily adjust to suit your taste buds:)

Add the Pinto or Black beans (or some of each), diced Tomatoes.  Cook on medium heat for 10 minutes then add the Corn Kernals.  Cook another 15 minutes and then it is ready to serve!  

Serves 6 - 8 :)

I prefer to make this meal in larger quantities because it makes for great left overs, you can also can in mason jars or freeze in a baking dish for another night!

***Juicy Tip - Lentils are a good source fiber.  They also help lower cholesterol and prevent blood sugar levels from rising after a meal.  Along with that they also provide excellent amounts minerals, B-vitamins,  protein and virtually no fat.  These little legumes are packed full of nutrition to fuel your body temple!  Live Juicy!

*** Fresh is always best but sometimes us busy moms are in a hurry so it is more convienient to purchase canned goods for a recipe like this.  Eden Organic is a brand that I have found that is part of the Non-Gmo project and is Bisphenol - A (BPA) free.