TO REMOVE PROCESSED FOODS FROM YOUR PLATE, START FROM SCRATCH

In Food Babe Kitchen (Hay House, $40), New York Times best-selling author Vani Hari shares more than 100 delicious real food recipes to help get you off processed food.

LENTIL DETOX SALAD

2 red peppers, diced

1½ cup cooked lentils

2 cups chopped cilantro

2 tbsp raisins or dried red currants

1 avocado, peeled and diced

Curry vinaigrette:

2 tbsp extra virgin olive oil

¼ tsp sea salt

Pinch of ground black pepper

2 tsp curry powder

2 tsp raw honey

Juice of 1 lime

Place the salad ingredients in a bowl and set aside.

To make the vinaigrette, place all the ingredients in a separate bowl and whisk to combine.

Pour the vinaigrette over the salad and toss to combine. Serve immediately or store in the fridge for up to 3 days.

EGGPLANT PARM FROM THE FARM

1 cup quinoa, cooked

1 large eggplant

1 tbsp olive oil

1 large yellow onion, chopped

3 garlic cloves, minced

8 ripe tomatoes, diced

½ tsp red pepper flakes

½ cup fresh basil, divided

½ tsp sea salt

3 oz crumbled raw goat’s milk cheese

2 oz shredded raw Parmesan cheese

Preheat the oven to 400° F.

Cook the quinoa according to package instructions.

Thinly slice the eggplant (½ inch thick) and place on a large baking rack sprayed with olive oil. Bake for 10 to 15 minutes, or until slightly golden brown.

Heat a sauté pan with oil over medium heat. Add the onions and garlic and cook for 4 to 5 mins.

Add the tomatoes, red pepper flakes, ¼ cup basil and salt and bring to a boil. Turn down the heat and simmer for 10 mins.

To assemble, place ½ of the tomato sauce on the bottom of a 10x7-inch baking dish.

Layer the following ingredients one at a time: eggplant slices, quinoa, and remaining sauce. Top with cheese and remaining ¼ cup basil. Bake covered for 30 to 40 mins.

FOOLPROOF ROASTED CHICKEN

1 whole chicken (3 to 4 pounds)

4 tbsp butter

2 tbsp olive oil

1½ tsp sea salt

½ tsp ground black pepper

½ lemon, juiced

3 fresh rosemary sprigs

½ lemon

Preheat the oven to 375° F.

Place the chicken in a roasting pan.

Mix together the butter, oil, salt, pepper and lemon juice. Massage the mixture over the chicken.

Stuff the chicken with the rosemary and ½ lemon. Bake until an instant-read thermometer inserted into the thickest part of the thigh registers 165° F, about 1¼ to 1½ hours.

Spoon the fat off the pan juices, then add ½ cup filtered water to the pan. Set the pan over the stove top and bring to a boil, scraping up the browned bits. Pour the juices over the chicken to serve.

ALMOND BUTTER BROWNIES

1 cup almond butter

1 egg

½ tsp sea salt

½ tsp baking soda

½ cup coconut sugar

½ tsp vanilla extract

½ cup chopped dark chocolate

Preheat the oven to 350° F.

Grease an 8 x 8-inch baking dish or line with parchment paper.

Mix all the ingredients except the dark chocolate chunks until smooth.

Fold in the chocolate chunks and pour the batter into the prepared baking dish. Bake the brownies until they are golden brown, about 25 mins.

Cool for 10 mins. before cutting.