Get the latest recipes from Verymarie http://www.grouprecipes.com/people/verymarie This soup is awesome. http://www.grouprecipes.com/106237/carrot-peanut-soup.html This recipe gets tons of compliments every time it is served, without fail. It’s a perfect way to dress up raw cabbage; simple, yet it lends itself to countless variations depending on what you’ve got on hand. I use a half of a head of cabbage for 3-4 people, a whole cabbage for 5-10 people, and add a bit more from there depending on the crowd. Other ingredients you can add to make the salad larger include pineapple, finely chopped broccoli, shredded carrots and red onion. To make it a meal you can add cubes of tofu or chicken. http://www.grouprecipes.com/106236/cabbage-salad-with-peanut-dressing.html In nearly every savory recipe which calls for adding water, adding a broth instead will enhance the flavor of your dish significantly. Since we eat soup every night at the Bosque, having fresh vegetable broth is essential. We also cook beans and rice in vegetable broth to give them more flavor. If you cook at home and find yourself regularly chopping vegetables, chances are you have all the ingredients you need for a nice vegetable broth. You can probably find them in your compost bin. The tops and bottoms of onion, celery, and carrots become the base for our vegetable broth. Next come some spices, and depending on what we’ve been cooking we might add some leek, garlic, herbs or tomato. But the basic stock recipe stays the same, and is adaptable depending on what scraps are on hand and what we’re having for dinner. If you have a freezer you can start saving up your veggie scraps until you want to make a big batch of yummy broth. Because we don’t use a freezer or refrigeration and we cook for large groups, I usually make this recipe about every other day. http://www.grouprecipes.com/106235/vegetable-broth.html A casserole full of healthy foods. Serve with brown rice, if you want. For me I served it on it's own, with slices of lemon and red pepper flakes for garnish. http://www.grouprecipes.com/92756/pumpkin-garbanzo-and-amaranth-casserole.html Start this recipe two-three days ahead of time - the sprouts give it an extra nutritional boost! I let my wheat sprout a bit too long, in my opinion. The sprouts shouldn't be as long as pictured. http://www.grouprecipes.com/68021/sprouted-wheat-tabouli.html I’ve made tea with lemon verbena alone, but this combination of ingredients has become my favorite tea to sip on after meals. The jamaica (hibiscus, in English) is rich in vitamin C, the lemon verbena relieves stress, and the ginger aids digestion - making it the perfect after dinner drink. http://www.grouprecipes.com/67662/hibiscus-lemon-verbena-and-ginger-tea.html This soup is satisfying and delicious - great for garlic lovers! http://www.grouprecipes.com/67531/roasted-garlic-white-bean-soup.html These are great chickpea burgers - I'm not sure how well they'd do on a grill. I cooked them on a non-stick skillet. http://www.grouprecipes.com/62505/chickpea-burgers.html Perfect side dish to just about anything... http://www.grouprecipes.com/62503/honey-sesame-green-beans.html This is a super fresh and "green" tasting pasta salad. http://www.grouprecipes.com/62224/pasta-salad-with-broccoli-dressing.html