Serves: 4 servings
2 large sweet potatoes
1 medium red onion
chickpeas, rinsed and drained
½ cup olive oil
¼ cup lemon juice
garlic, minced ( used garlic paste)
1 teaspoon ground cumin
1 teaspoon paprika
¼ teaspoon cinnamon
¼ teaspoon cayenne
Himalayan salt, to taste
Black pepper, to taste
¼ cup fresh parsley, chopped
¼ cup fresh cilantro, chopped
dried cranberries (optional)
Preheat the oven to 425ºF.
Cut the sweet potatoes in small cubes and transfer on one half of a non-stick baking sheet.
Peel and slice the onion.
Add the chickpeas to the other half of the baking sheet.
In a glass bowl, combine the olive oil, lemon juice, garlic, cumin, paprika, cinnamon, cayenne, salt, and pepper and mix well.
Pour half of the dressing over the sweet potatoes and chickpeas and mix with your hands until well-coated. Keep the chickpeas and sweet potatoes separated as much as possible.
Scoot the chickpeas toward the sweet potatoes and add the onions to the baking sheet. Make sure everything is spread out evenly.
Bake for 30 minutes, until the sweet potatoes are tender.
Let cool for 20 minutes.
Place the greens in a large bowl. Top with the roasted chickpeas, sweet potatoes, and onion.
Add the parsley, cilantro, and remaining dressing and toss to combine.Top with dried cranberries, if using.Happy & Healthy Summer⛱
For 4 wild salmon filets (6 oz each)
1/4 tsp Himalayan salt (as desired)
1/4 tsp black pepper
2 tbsp Extra Virgin Olive Oil
1 Parchment Paper sheet
For the basil bruschetta: (makes 2 1/4 cups)
1/4 cup chopped red onion
1 tbsp extra virgin oil
1 tbsp balsamic vinegar
Himalayan salt and fresh cracked pepper to taste ( as desired)
2 medium vine ripe tomatoes
2 small cloves garlic, minced
2 tbsp fresh basil leaves, chopped
Combine onion, olive oil, balsamic vinegar, 1/4 tsp salt and pepper. Set aside a 5 minutes.
Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional salt and pepper to taste. Set aside and let it sit at least 10 minutes.
Preheat oven to 350. Place the parchment paper on a baking sheet and place the filets on the top of the paper.
Drizzle olive oil on the filets, sprinkle with salt and pepper.
Bake for 20 minutes. Remove from oven and let rest for 2 minutes
Serve topped each with generous 1/2 cup basil bruschetta.
Kalida’s Ingredients :
3 tbsp extra virgin olive oil
1 cup of chopped onions
1/2 cup of chopped celery
1/2 cup of chopped carrots
2 tsp himalayan salt
1 lb organic lentils, washed and rinsed
1 cup of peeled and chopped tomatoes
8 cups of organic vegetable broth
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp black pepper
1/4 tsp cardamom
1 tsp of dried ginger or 1 small dried root ginger
2 small dried bay leaves
1 package of Saltine cracker
Kalida’s Spices Jars
In a 5 qt Dutch oven, place oil and set over medium heat. Once hot, add onions, celery, and salt and cardamom. Stir for about 6 minutes. Add the lentils, tomatoes, broth, bay leaves, coriander, cumin, and ginger, and stir to combine. Increase the heat to high and bring just to a boil.
Reduce the heat to low, cover, and cook at a low simmer until the lentils are tender at about 35 minutes.
Serve immediately with a side of Saltine cracker.
just to a boil