Golden Lentil Stew with Sweet Potatoes & Kale

This cozy lentil stew warms you from the inside out. The sweet potato, ginger, and spices make it feel like a gentle holiday hug in a bowl. It’s bright, healing, and so easy to make on busy winter nights.

Pro Tip: Add the lemon juice right at the end — it brings the whole pot to life. Make some extra to freeze!

Ingredients:

2 tablespoons olive oil
1 medium sweet onion, diced
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon ground cinnamon
A tiny pinch of cayenne pepper, or to taste
5 cups vegetable broth
1½ cups red lentils
1 large sweet potato, peeled and diced
½ teaspoon sea salt
Fresh black pepper, to taste
2 tablespoons fresh lemon juice
4 cups chopped lacinato, Curly kale or baby spinach
¼ cup fresh chopped cilantro or parsley

Instructions:

Warm the olive oil in a large pot and sauté the onion until soft. Stir in the garlic and ginger until fragrant, then add the tomato paste and spices and cook for a moment to deepen their flavor.

Pour in the vegetable broth and add the lentils and diced sweet potato. Let everything simmer gently until the lentils are soft and the sweet potato is tender.

If you’d like you can use an immersion blender (or place 1/4 soup in a blender and carefully pulse for a brief moment) to smooth it out a touch, but keep most of it with texture. Red lentils tend to puree themselves while cooking.

Turn off the heat.

Stir in the lemon juice and greens until they wilt. Season with salt and black pepper , add some chopped parsley or cilantro and serve warm.

Chocolate Brownies with A Twist

Warm, Gooey, and Full of Goodness!
If you’re craving something sweet but want to keep it healthy, these sweet potato brownies are the perfect treat. They have all the rich, chocolatey goodness of traditional brownies but with a wholesome twist. Sweet potatoes not only add natural sweetness but are also packed with fiber, vitamins, and antioxidants. A win-win for your taste buds and your body!

Pro Tip: Sweet potatoes are loaded with beta-carotene, which is great for your skin and supports a healthy immune system.

Ingredients :

1 cup mashed sweet potato (from baked sweet potatoes)
½ cup almond butter
¼ cup cocoa powder
¼ cup maple syrup
1 tsp vanilla extract
1 tsp baking powder
¼ cup dairy-free chocolate chips (optional)

Instructions:

Preheat oven to 350°F. In a bowl, mix mashed sweet potato, almond butter, cocoa powder, maple syrup, vanilla extract, and baking powder until smooth. Fold in chocolate chips if using. Pour batter into a greased 8x8-inch baking pan. Bake for 20-25 minutes, until a toothpick comes out clean. Let cool before slicing.

WBB Pro Tip: For a fun twist, add a sprinkle of cinnamon or nutmeg to the batter for an extra warm and grounding flavor boost.

Creamy Butternut Squash Soup

There’s something so comforting about a bowl of butternut squash soup. It’s creamy, naturally sweet, and full of nutrients that help keep you grounded and energized through the cooler months.

Serves: 4-6

Ingredients

• 4 cups of Butternut Squash peeled and chopped

• 2 lg carrots diced

• 2 celery stalks

• 1-2 tablespoons extra-virgin olive oil

• Small white onion, diced

• 2 cloves garlic, chopped

• 32 ounces of low-sodium vegetable stock/broth OR use half vegetable stock and half water (about 15 ounces each)

• 2 teaspoons fresh chopped thyme (or more to taste-use dried if you don’t have fresh available)

• 1 tablespoon dried basil ( optional)

• 1/4 can of coconut milk

• 1/2 teaspoon sea-salt (more or less, to taste)

• 1/2 teaspoon cracked black pepper (more or less, to taste)

• 1 tsp toasted pumpkin seeds

To Prepare

• Heat olive oil in a large, heavy bottomed soup pan on medium heat.

• Add onion, garlic, and sauté until translucent. (About 3-5 minutes, make sure not to “burn” onions.)

• Add carrots, squash, and veggie stock.

• Bring to a gentle boil then lower to a simmer.

• Stir occasionally for about 30 minutes.

• Cook until tender

• Add cooked soup carefully in portions to a high speed blender and blend until smooth.

• Add a little water or broth if needed.

• Return to pot and whisk in coconut milk.

• Heat again slowly if needed

• Top with fresh toasted Pumpkin seeds, chopped basil, parsley, or cilantro