Dig In and Drink it Down

INGREDIENTS: 2 cans (14oz) chick peas, drained and rinsed 3 tbsp tahini juice of half a lemon 3 cloves garlic 1/4 cup Lily's Ladle Chicken Bone Broth or Veggie Mineral Broth 2 tsp cumin 1/2 cup extra virgin olive oil salt and black pepper to taste ​ 1. Combine all ingredients up to the extra virgin olive oil in a food processor. Process until it resembles a paste. 2. Stream in the olive oil- while food processor is running is fine. If it is still too thick, add more broth by

OK- this recipes is for my friends who think butternut squash soup is boring. This recipe is here to rock your socks. It is full of beautiful Fall and Winter vegetables and comes together easily. No roasting, scraping or washing a sheet pan. Just a deeply flavorful and satisfying bowl that will WOW any butternut un-believer. It's a little sweet and savory, smooth and toothsome all at the same time. Enjoy!! INGREDIENTS: 3 tbsp butter or olive oil 1 med onion, roughly chopped 2

We love Fall! It's the beginning of soup season, everything is still glorious, all the leaves, and of course: Pumpkin flavored foodstuff. This lovely soup is made hearty with pumpkin and sweet potato, sweet with maple syrup and has a great texture, making it easy to put into a mug and sip to your heart's content. Enjoy! INGREDIENTS 1 heaping tbsp Ghee (or your favorite butter) 1 tsp extra virgin olive oil 2 small onions, diced 1 tsp dry sage 1/4 tsp fresh grated nutmeg salt a

I truly adore a beautiful bowl of ramen. This version is a quick way to use Lily's Ladle nutrient dense Chicken Bone Broth and some jars of stuff in the fridge (kimchi, miso, sriracha...) and turn your evening from merely good, to seriously GREAT. Do you have some leftover protein in the fridge too (maybe pork or shredded beef or chicken)? Definitely warm it up and serve it on a plate with lime wedges and chopped cilantro for diners to add to their own bowl. No high sodium pa