1 baked sweet potato
2 tbsp extra virgin olive oil
1 large yellow onion diced
2 celery stalks diced
2 cups dried red lentils
2 tbsp paprika
1 tbsp ground cumin
2 tsp chili powder
2 tsp black pepper
1 tsp salt
2 tsp red pepper flakes
5 cups vegetable broth
1 can red kidney beans
juice from 1 lemon
2 tbsp apple cider vinegar
1/2 cup fresh cilantro
Directions:Heat olive oil in a soup pot and add the diced onions, cook until translucent, about 5 minutes. Add celery and cook until softened, another 5 minutes. Add in lentils, spices, and veggie broth. Stir, bring to boil, then reduce heat, cover and simmer for about 20 minutes or until lentils soften. Add sweet potato and kidney beans, cook until tender. Using an immersion blender (or blender) puree soup until mostly smooth but still has some texture. Stir in lemon juice, vinegar, and cilantro. Serve w/ fresh cilantro on top. Recipe from here.

1 1/2 cup mushed ripe bananas
2 eggs
3/4 raw cane sugar
3/4 cup extra virgin oil
2 tsp vanilla extract
1 1/2 cup all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground cardamom
1 tsp ground ginger
1/2 cup chopped Medjool dates
1/2 cup chopped walnuts
3/4 cup finely grated carrots
Directions: Preheat oven to 350°, line cupcake tins with paper liners (makes 18). In a medium bowl sift together flour, salt, baking soda, cinnamon, cardamom and ginger. In large bowl, whisky wet ingredients: banana, sugar, eggs, oil, vanilla, carrots. Add to dry ingredients and stir in dates and nuts. Distribute evenly in cupcake wells, filling about halfway. Bake for 18-20 minutes. Recipe from here.