CONSCIOUS KITCHEN

Fresh Berry Yogurt Medley

The simplest combinations are often the best. When it comes to healthy treats, this berry fruit salad with Greek yogurt is easy to make and super refreshing.

3 cups fresh organic berries: strawberries, raspberries, blueberries, blackberries 1/2 cup plain Greek yogurt at room temperature 1/4 cup fresh mint, finely chopped 1/4 cup pecans, chopped INGREDIENTS

1 tbsp honey 1 tbsp orange zest 1/4 tsp salt 1/4 tsp pepper

DIRECTIONS

1. In a small bowl, mix the yogurt, honey, orange zest, salt, pepper, chopped mint, and pecans. 2. In a large bowl add the fruit, add the yogurt mixture and stir gently. 3. Top with fresh mint. 4. Serve immediately or chill for 2-3 hours.

OPTIONAL Layer the berries with the mint and yogurt mixture.

Nourishing Lentil Soup

Lentils are an ancient edible seed in the legume family. They’re high in fiber, folate, and plant protein. This lentil soup is full of flavor, plus your house will smell amazing as it cooks!

1/4 cup olive oil 1/8 teaspoon red pepper 1 chopped onion 2 stalks celery, chopped 3 cloves garlic, minced 2 teaspoons oregano 2 bay leaves 2 teaspoons basil INGREDIENTS

1 can (28 oz.) crushed tomatoes 2 cups dry lentils (brown or red) 4 cups water 4 cups chicken or veggie broth 1 cups baby spinach, chopped 1 tablespoon salt 2 teaspoons pepper 3 tablespoons lemon juice

DIRECTIONS

1. In a large soup pot or dutch oven, heat the olive oil. 2. Add the red pepper, onion, carrot, and celery to the pot. 3. Cook until onion is translucent (about 6 minutes). 4. Stir in the minced garlic, oregano, bay leaf, basil, salt, and pepper, and cook until fragrant (about 3 minutes). 5. Add the can of tomatoes, dried lentils, broth, and water. 6. Bring to a boil, reduce heat, and simmer for 1.5 hours or until the lentils are soft.

OPTIONAL Add broth to get the desired consistency for your soup. Right before serving add in the spinach and lemon juice. Add salt and pepper to taste.