StartMotions Favorite Recipes For best nutritional benefits, buy fresh, local, and organic produce and wash it before use. (If you can't buy organic buy a green produce washer to get the harmful pesticide chemicals off.) AMAZING Avacado Sandwich Easy to make! Prep time: 10 For two sandwiches: 1 large tomato 1 yellow, sweet, or vadalia onion alfalfa, broccoli, or other sprouts 1-2 avacados (avacados absorb large quanities of pesticides through their skin, so always try to buy them organic) a bunch of mixed salad greens, spring mix, or spinach 4 live-grain sprouted bread slices (or other bread) olive oil Optional add-ons: Flax Seed 1 garlic clove, thinly sliced red pepper flakes Lightly toast the bread. Cut the tomatoes and onions into thin to medium slices. Cut the avacado in half vertically and pop the seed out with a spoon. Cut the avacado, making sure it has some flat edges (that way it doesn't slide out of the sandwich when it's up to your mouth!) To arrange the contents of the sandwiches start by laying the toasted bread or bun on a plate. Start with a layer of mixed greens, then add tomato, onion, avacado, and a good amount of sprouts. Finally, drizzle some (cold-pressed organic) olive oil on the sprouts, and if you're into it, the red pepper flakes, garlic, and flaxseed on that. Top it off with the other toast and voila! It's the best sandwich EVER! Incredible! Onion Lentil Soup Feeds 3-6, very easy to make! Prep time: 8 minutes Cook time: 35 minutes or longer You'll need... 1 lb red lentils, washed 1-2 large white, sweet, or vidalia onion, chopped into small to medium pieces. 2 vegetable bullion cubes dollup of (extra virgin, cold-pressed) olive oil pepper to taste red pepper flakes a pinch of salt Fill a large pot 3/4 with water. Allow to boil, or if you're using a croc pot allow water to heat up. Add olive oil, then pour lentils into water. Stir the lentils so they don't stick to the bottom. Add bullion cubes, red pepper, salt, and pepper; let simmer for 30 minutes then add onions. Cook until lentils are tender. This soup was recently cooked (using a croc pot) over five hours and the lentils tasted amazing! The Best Chili EVER! Prep time: 40 minutes Serves: 5-10 3-8 large garlic cloves, finely minced 2 jalapeno peppers, finely chopped 1 white onion, finely chopped 7 large carrots or a small bag of baby carrots, chopped 1 teaspoon of red pepper flakes or chili powder 3 fresh tomatoes, chopped 3 16oz. cans of red kidney beans, strained 2 16oz. cans of pinto beans, strained 1 36oz. can of tomato puree 1 36oz. can of chunky tomatoes To make the best chili EVER, begin with a deep pot with a thin layer of olive oil on the bottom. Be sure to keep the temperature low enough so the oil doesn?t spatter or boil. If it reaches too high of a temperature the oils? nutritious beneficial elements are lost. Add the chopped garlic, jalapeno peppers and onion, and allow to cook for a few minutes. Next add the carrots, chili flakes or chili powder. Once the smallest onions have turned transparent add the beans and tomatoes. Gently stir the chili, making sure the veggies on the bottom come near the top, this will help them preserve their crunch! Allow it to simmer for 15-25 minutes, stirring it occasionally. Taste test as it simmers. Serve hot. For an extra punch and an even better taste, wait two or three days before eating it, allowing it to cool in the pot you cooked it in, then refrigerating it. This allows the taste to permeate through the entire chili and enhances the taste of the carrots and tomatoes.