Prep Time: 15 minutes
Cook Time: about 15 minutes

• 1 bunch broccoli florets and stems, peeled and sliced (or 1 bag frozen broccoli, thawed)
• 1/4 cup sun-dried tomatoes, sliced, soaked in water until used
• 10 ounces Tinkyada penne brown rice pasta (or other whole grain pasta)
• 1 ½ cup low sodium vegetable or chicken broth
• 1 15 oz can cannellini (white kidney) beans, no salt added, drained and rinsed (we like Eden)
• 2 tablespoons olive oil
• 4 cloves garlic, sliced
• 1/8-1/4 teaspoon red pepper flakes, optional
• ¼ cup Parmesan cheese, grated
• Sea salt and pepper, to taste, optional

In a large pot, bring 4 quarts water to a boil. Follow package directions to cook pasta.
In a large sauté pan over medium heat, add olive oil and garlic and sauté for about 3 minutes until light brown.
Reduce heat to low and add broccoli florets and stems, stirring to coat with olive oil.
Add vegetable broth, cover, and simmer for 3-5 minutes.
Add beans and sun-dried tomatoes, stirring to combine.
Add pasta and stir to combine.
Add cheese, and salt and pepper to season.

Yield: about 5 cups

Prep time: 10 minutes

Cook time: about 7 minutes

• 2 14.5 oz cans black or pinto beans, drained and rinsed
• ½ cup toasted pumpkin seeds
• 2 cloves garlic, crushed
• ½ cup fresh cilantro
• ½ teaspoon cumin
• ½ teaspoon coriander
• ½ t salt
• 1-2 tablespoons extra virgin olive oil

Combine all ingredients except oil in the food processor and blend until well mixed, but still slightly chunky.

Form the mixture into 6 cakes.

In a large, nonstick frying pan, heat the olive oil over medium heat.

Add the cakes and cook, turning over once, until warmed and the outside is slightly crisp, about 5-7 minutes.
Serve immediately. Leftovers keep well for 2-3 days.
Yield: 6 patties

From The Healthiest Meals on Earth, by Jeannette Bessinger and Dr. Jonny Bowden

Prep time: 10 minutes
Cook time: 35 minutes

• 2 T olive oil
• 1 medium onion, chopped fine
• 4-5 garlic cloves split into two portions, to taste, chopped fine
• 3 T fresh ginger, peeled and grated fine
• 1 C dried red lentils (may be orange, red or salmon color), any small stones removed, well rinsed and drained
• 3 C water or broth (vegetable or no-salt chicken)
• 1 t turmeric powder
• 2 t ghee (clarified butter) or olive oil
• 1 t cumin seeds (or ground)
• ½-1 t cayenne pepper, to taste
• ¾ C fresh cilantro, washed, stemmed and coarsely chopped
• 3 plum tomatoes, seeded and diced
• salt to taste

Pour oil into heavy soup pot and heat over medium burner. Add onion and sauté for about 5 minutes. Add ginger and half the garlic and continue sautéing over medium heat until tender, 1-2 more minutes. Gently add water or broth, lentils and turmeric, stirring well to combine. Cook on high until mixture comes to a boil. Reduce heat and simmer, stirring occasionally, until lentils are tender, about 15 minutes. (more…)