Lentil Soup
Ingredients:
- 2 lbs. organic lentils (5 cups dry)
- 2 TB Himalayan Sea salt
- 1 TB cumin
- 1 TB onion powder
- 2 tsp. garlic powder
- 1/4 tsp. cayenne
- 1 jar organic sugar-free spaghetti sauce
- 1/2 cup chopped fresh cilantro
Directions:
- Sort through lentils & discard all rocks, dirt, etc.
- Cover lentils with 10 cups warm water plus 2 TB ACV and let soak in warm place for 7-24 hours.
- Rinse & discard water
- Cover lentils with 1 gallon of fresh water
- Bring lentils to boil and discard foam that rises to top
- Simmer with lid cracked for about 2 hours
- Add all spices and seasonings and simmer an additional 30 minutes.
Basic Pinto Beans
Ingredients:
- 2 pounds pinto beans
- 1 TB Himalayan sea salt
Directions:
- Sort through pinto beans & discard all rocks, dirt, etc.
- Cover lentils with 10 cups warm water plus 2 TB ACV and let soak in warm place for 7-24 hours.
- Rinse & discard water
- Cover beans with 1 gallon of fresh water
- Bring beans to boil and discard foam that rises to top
- Simmer with lid cracked for about 2 hours
- Add salt and continue simmering 30 minutes
Lean Chili Beans (glucose for fuel)
Ingredients:
- 6 cups drained, pre-cooked pinto beans
- 2 cups chopped white onion
- 1 cup chopped green bell pepper
- 2 cloves garlic, minced
- 2 pounds organic grass-fed beef
- (or 2 lbs. lean ground turkey)
- 1 16oz. can tomato sauce
- 2 (16oz.) cans tomatoes cut up
- 2 TB chili powder
- 1 tsp. dried basil
- 1 tsp. Himalayan salt
- 1/2 tsp. black or cayenne pepper
Directions:
- Sautee onions and peppers & ground meat in 1 TB extra virgin olive oil.
- Drain all fat
- Add all remaining ingredients
- Bring to boil
- Reduce heat for 15-20 minutes, then serve.
White Chili (THM cookbook)
(Glucose for fuel)
Ingredients:
- 2.5 lbs. thawed chicken tenderloins or breasts
- 6 cups of soaked and cooked dried beans, drained
- or 4 cans of (15oz.) great northern beans, drained
- 2 cups chicken stock or home-made broth
- 2 (10oz.) cans of Rotel-style tomatoes & chilies
- 1 (14oz.) can diced tomatoes
- 1/2 cup each – diced onion, celery, bell peppers
- 2 cups frozen organic corn kernels
- 1 tsp. salt
- 2 tsp. cumin
- 2 tsp. chili powder
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1/2 cup plain Greek yogurt
Directions:
- Place chicken on bottom of crock pot
- Blend half of the beans in broth in blender & add to pot
- Add all other ingredients except for yogurt & stir
- Cook on low heat all day or high heat for 5-6 hours
- 30 minutes before serving, shred chicken with a fork, then mix in yogurt.