1 cup dried lentils
1 ½ cups baby carrots
1 ½ cups celery, sliced
1 ½ cups onions, diced
3 garlic cloves, minced
1 teaspoon basil
1 teaspoon oregano
½ teaspoon thyme
1 tablespoon parsley
1 bay leaf
4 cups vegetable broth
1 ½ cups water
2 cups fresh tomatoes, diced
1 teaspoon black pepper
Combine all ingredients and cook on low for 8 hours in a slow cooker. Remove the bay leaf before serving.
This can also be cooked in a pressure cooker on the “soup” setting.
3 cups semisweet chocolate chips
2/3 cup sweetened condensed milk
2/3 cup cherry preserves
4 tbs. unsalted butter
Line an 8″ square pan with aluminum foil and spray with non stick cooking spray. In a microwavable bowl, add the sweetened condensed milk, chocolate chips, cherry preserves and butter. Microwave for 30 seconds at a time until the chocolate chips are melted. Spread the fudge into the prepared pan and allow cool before cutting
1 cup frozen cranberries
1 banana, sliced
1 1/2 cup almond milk, unsweetened
1 cup swiss chard, chopped
Remove the stems and roughly chop the swiss chard.
Add all ingredients to the blender and blend until smooth.
