True You (23 page)

For healthy, lean, and mean sloppy joes we start with lean ground turkey and top them off with 100 percent whole-wheat buns.

1 pound lean ground turkey

1 cup chopped onion

1 cup chopped green bell pepper

1 tbsp brown sugar

1 tsp ground cumin

1 tbsp apple cider vinegar

1 cup ketchup

2 tbsp tomato paste

2 tbsp prepared mustard

1 tsp ground cloves

1 tsp salt

4 whole-wheat hamburger buns

In a large skillet over medium heat, combine the ground turkey, onion, and green pepper. Cook until meat is browned,
breaking up the meat into crumbles as it cooks, then drain off excess drippings.

Stir in the brown sugar, cumin, vinegar, ketchup, tomato paste, and mustard, and season with cloves and salt.

Simmer for 30 minutes on low.

Place a scoop of the mixture onto each bun and serve.

Serves 4

Soup
 

1 small onion, chopped

1 tbsp vegetable oil

5 medium carrots, chopped

1 small yam, peeled and chopped

4 cups vegetable stock

3 sprigs of rosemary

2 tbsp lemon juice

Salt and ground pepper

Soften onions in a large pan with oil. Add the chopped carrots, yam, stock, whole springs of rosemary, and lemon juice.

Bring to a boil, cover and cook for 20 minutes.

When carrots and yam are very tender remove rosemary, puree the soup in a blender or food processor (you may need to do this in halves), return soup to pan, and season to taste.

Heat through again, serve with a wonderful warm whole-grain bread.

Serves 4–6

4 red bell peppers, seeded and chopped

1 large onion, chopped

4 tbsp olive oil

2 garlic cloves, crushed

3 tbsp tomato paste

3½ cups vegetable stock

2 tsp dried cilantro

1 tsp smoked paprika

salt and ground black pepper

cilantro leaves to garnish

In a large saucepan, cook peppers and onion gently in the oil for about 5 minutes, stirring occasionally.

Stir in the garlic, dried cilantro, paprika, and tomato paste. Add in half the stock, bring to a boil.

Cover the pan, lower the heat, and simmer for 10 minutes.

Puree the mixture in a food processor or blender. Return to the pan; add the remaining stock for desired consistency, season with salt and pepper.

Bring soup back to a boil, allow to heat through.

Garnish with cilantro leaves.

Serves 4

Warm and delicious on a cool autumn night

1 cup sliced carrots

½ cup chopped onion

1 clove garlic, minced

1 tbsp olive oil

2 cans (15 oz each) white kidney beans, rinsed and drained

2 cans (14½ oz each) vegetable broth or chicken both

½ tsp dried oregano, crushed

¼ tsp fresh ground pepper

⅛
tsp chipotle pepper

2 tbsp white truffle oil

Plum tomato halves, if desired

Chopped fresh parsley, if desired

In a large saucepan over medium heat, sauté carrots, onion, and garlic for 5 minutes or until onion is tender, stirring
occasionally. Add beans, broth, and seasonings (not truffle oil). Bring to a boil. Reduce heat; cover and simmer 10 minutes.

To serve, ladle into individual serving bowls. Garnish with tomatoes and parsley and drizzle with truffle oil.

Serves 6