popcorn.

popcorn

(courtesy of 100 days of real food)

1/4 cup organic popcorn kernels

1 brown paper lunch sack

cheesy and salty

1-2 tablespoons melted Earth Balance® butter

1 tablespoon nutritional yeast

pinches of salt

cinnamon sweet

1-2 tablespoons melted Earth Balance® butter

organic cocnut sugar

cinnamon

   

Put the popcorn kernels in a paper sack and fold the top over three times so the popcorn doesn’t pop out all over. Microwave the bag of kernels for two minutes or until popcorn has stopped popping.

Season the popcorn with the melted butter and desired seasoning. Stir with a large spoon and serve.

drew’s garden soup.

drew’s garden soup

1 package buckwheat soba noodles

4-6 cups Rapunzel’s bouillon with herbs

assorted garden vegetables

*1/4 cup hemp seeds

                                                          

In a large sauce pan add some olive oil and sauté the onion, mushrooms and carrots, zucchini or what ever kind of vegetables you want in your soup. Cook until soft. Add the bouillon. Simmer for about 5 minutes add the dry noodles. Simmer until the noodles are soft and ready to eat. Add more water as needed if the noodles absorb too much moisture. Lastly add any soft vegetables you want in your soup, like tomatoes, spinach, hemp seeds, or Swiss chard.

This soup tastes best with Rapunzel’s bouillon with herbs—any other brand is just not as delicious. This soup is also great for using up leftover vegetables you have in the fridge.

*Superfood

classic tomato spaghetti.

classic tomato spaghetti

2 cloves garlic, minced

1 bunch fresh basil, chopped

Salt and pepper

1 lb spaghetti

1 can diced tomatoes

1 lb mushrooms, sliced

1/2 cup chopped onion

                                                          

Cook your pasta according to package directions. Strain and set aside.

In a large sauce pan add some olive oil and sauté the onion, mushrooms and garlic until soft. Then add the can of diced tomatoes and basil. Season with salt and pepper. Add the cooked spaghetti and toss until the pasta is evenly coated.

Serve with a side salad.

roasted tomatillo salsa.

roasted tomatillo salsa

(courtesy of Sommer's kitchen)

1 1/2 pounds tomatillos, husked and rinsed

2 white onions

1 large jalapeno pepper

2 tablespoon olive oil

2 tablespoons cumin

2 teaspoons salt

1 cup packed cilantro
1-2 tablespoons minced garlic

3 avocados

1 lime

    

                                                      

Preheat the oven to 450 degrees. Peel and chop the onions into quarters. Place the tomatillos, onion and jalapenos on a rimmed baking sheet. Drizzle the vegetables with the oil.

Roast in the oven for 15 minutes—until the exteriors are blistered but the insides are still lightly raw.

Meanwhile, half the avocados, remove the seeds, and scoop out the flesh.

Remove the roasted vegetable from the oven and trim the jalapeno stems and remove seeds. Place the roasted vegetables in a large food processor and pulse until mostly smooth.

Add the cumin, salt, cilantro, garlic and avocado. Pulse until the avocado is pureed into the mixture. Serve warm or refrigerated with tortilla chips.