Black Bean Soup with Quinoa and Kale

Dr Greger's How Not to Die cookbook is a real winner. I have made three recipes so far and all three are delicious. It's definitely a cookbook for all shelves. Go get it now!

Ingredients:
4 cups Vegetable broth
1 red onion, chopped
1 carrot, chopped
1 celery rib, chopped
2 garlic cloves (I used more), chopped, of course
1 sweet potato, peeled and chopped
1 bay leaf
1/3 cup red quinoa, rinsed and drained
 2- 15.5 ounce cans of (BPA free) black beans Or three cups your own cooked black beans
1 14. 5 ounce can chopped tomatoes (BPA free as well)
2 teaspoons savory spice blend. Ill share his mix at the bottom but feel free to make your own.
1 teaspoon ground cumin
1/2 teaspoon dried oregano
  -ground pepper to taste
 3 cups chopped red kale

In a large pot heat the 1 cup of broth over medium heat. Add onion, celery, garlic, carrot and sweet potato. cook stirring occasionally till all the veggies are soft- about 5 minutes.
Add the bay leaf, quinoa, beans, tomatoes, spice mix, spices, black pepper and the other 3 cups of broth. Bring to a boil. Lower the heat and simmer. Stir in the kale. Cover and cook until the quinoa and veggies are tender. - about 30 minutes. Remove the bay leaf (I always forget to do this and it becomes the the baby in the King's cake at Mardi Gras) Serve piping hot and delicious!

French Toast for Two

Delicious! This plant based version of French toast is so much better than thick slices of white bread soaked in eggs & dairy.

Ingredients
5/8 cup of almond milk
1 Tbs ground flaxseed blended in 1/8 cup of water
1/4 tsp vanilla extract
1/8 tsp turmeric
1/8 tsp cinnamon
4 slices of 100% whole grain bread

Method
In a flat bottomed shallow bowl whisk all the ingredients together with a fork. Heat a non stick pan / electric griddle to medium / 350. Coat both sides of the bread slices with mixture & cook until lightly browned on each side. Top with your favourite toppings. I had maple syrup & blueberries this morning. Yum!