Root Vision Fitness

Who’s ready for fall flavors!? I know I am! Try adding this autumn soup to your diet!

8cups veggie stock
Choice of sliced muchrooms
1/2 cubed Sweet potato
2-3 celery stalks sliced
3 carrots sliced
White or sweet onion (I used white)
Garlic to taste
1 can unsweetened coconut milk
Spices (I made my my own version of Old Bay Seasoning)
2 big handfuls of chopped kale
1.5 cups wild rice or your choice of rice

Add all ingredients EXCEPT coconut milk and kale to big pot. Bring to a boil for 10 mins and then simmer for 30mins or until carrots and sweet potatoes and rice are cooked.

Then add the can of coconut milk and chopped kale. Stir and spice as desired.

Super simple AND delishious!

Bake your drained chicken peas at 425 for 20 mins. (I added some lemon zest, paprika, chili powder and salt to mine)

While those are baking, prepare quinoa. Cut cherry tomatoes, parsley, cucumber and garlic. Combine all together and add lemon juice and two tbsp of olive oil.

Set aside chicken peas and bake green beans and radishes for 15mins.

To make sauce:
I used no dairy yogurt
Grated cucumber
Mint
Parsley
Dill
Lemon juice
Salt to taste.

Put quinoa salad in the bottom, top with chick peas, green beans and radishes. Top with sauce. Lemon slice to garnish.