Green Beans & Dried Cherries

1/2 cup dried cherries
1/2 tablespoon of macadamia nut oil (olive or coconut oil work well)
1/4 cup thinly chopped red onion
Squeeze of lime or lemon
1 pound of green beans trimmed (I like the french thin green beans)
Sea Salt & lemon pepper to taste

Saute onions in oil for about a minute. Add in green beans, lime, sea salt and pepper.  Stir frequently until vibrantly green or a couple of minutes (we like them slightly crunchy). Add in cherries and let them cook for a few more minutes. Pine nuts make a great protein addition to this veggie.

White Bean and Kale Soup

2 (32-ounce) boxes low sodium organic chicken or vegetable broth, divided 

1 large yellow or purple onion, thinly sliced
Sea salt, tumeric, lime and pepper to taste
7 cups cooked white beans (cannellini, navy or great northern), divided
1 bunch organic kale, stems and tough ribs removed, leaves roughly chopped

Saute onions, garlic and kale adding sea salt, tumeric, a squeeze of lime and pepper, stirring often, for about a minute or until kale is bright green (Add a generous splash of broth to the pot if onions begin to stick.)

Meanwhile, put 3 cups beans and 2 cups broth into a blender and purée until smooth; set aside. Add remaining broth to mixture in pot and bring to a boil, scraping up any browned bits. Reduce heat, add remaining 4 cups beans, bean puree, further seasoning and simmer until hot throughout, about 10 minutes more. 


You could add a protein to this soup (chicken, sausage etc.)  Add it in at the saute point. You may need some extra broth. You can also add a small amount of cayenne pepper and or green chili to this soup.