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SWEET POTATO AND CARROT SOUP

INGREDIENTS

• 2 sweet potatoes, peeled and diced
• 2 carrots, peeled and diced
• 1 small yellow potato, peeled and diced
• 1 clove garlic, minced
• 1/2 teaspoon ground turmeric
• 4 cups vegetable broth
• Salt and pepper to taste

DIRECTIONS

1. In a large pot, sauté the minced garlic until fragrant.
2. Add the diced sweet potatoes, carrots, and yellow potatoes. Sauté for a few minutes.
3. Add the turmeric and vegetable broth. Bring to a boil, then reduce heat and simmer until the vegetables are tender.
4. Use an immersion blender to puree the soup until smooth. Season with salt and pepper to taste.

BOK CHOY AND BROCCOLI STIR FRY

INGREDIENTS

• 2 cups broccoli florets
• 2 cups bok choy, chopped
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (or tamari for a gluten-free option)
• 1 tablespoon sesame oil

DIRECTIONS

1. Heat the sesame oil in a large skillet or wok over medium-high heat.
2. Add minced garlic and sauté for about 30 seconds.
3. Add broccoli florets and stir-fry for 3-4 minutes until they start to become tender.
4. Add bok choy and soy sauce, and stir-fry for an additional 2-3 minutes until the vegetables are tender but still crisp.

ROASTED BEET AND GARLIC HUMMUS

INGREDIENTS

• 2 medium beets, roasted and peeled
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cloves garlic, minced
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• Salt and pepper to taste

DIRECTIONS

1. In a food processor, combine the roasted beets, chickpeas, minced garlic, tahini, and lemon juice.
2. Process until smooth, adding water if needed to reach your desired consistency.
3. Season with salt and pepper to taste.

LETTUCE WRAP TACOS

INGREDIENTS

• Large lettuce leaves (e.g., iceberg or butter lettuce)
• 1 cup cooked and mashed yellow potatoes
• 1 cup cooked broccoli, chopped
• 1 clove garlic, minced
• Taco seasoning (chili powder, cumin, paprika, etc.)
• Salsa and guacamole for topping

DIRECTIONS

1. In a pan, sauté minced garlic until fragrant.
2. Add mashed yellow potatoes, cooked broccoli, and taco seasoning. Cook until heated through.
3. Spoon the potato and broccoli mixture onto lettuce leaves.
4. Top with salsa and guacamole.

GARLIC ROASTED VEGETABLES

INGREDIENTS

• 2 cups diced sweet potatoes
• 2 cups diced carrots
• 2 cups diced beets
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

DIRECTIONS

1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, toss the diced vegetables and minced garlic with olive oil.
3. Spread the vegetables in a single layer on a baking sheet and season with salt and pepper.
4. Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and slightly caramelized.