Listed below are recipes from healthy cooking demonstrations at Whole Foods - enjoy!!

Lentil Hummus

2 cups water

2 cups cooked lentils

1 tbsp extra-virgin olive oil

3 garlic cloves

½ tsp cayenne pepper

Himalayan salt and ground black pepper to taste

Kalamata olives and feta cheese

Combine ingredients in a blender in order listed and process until smooth.  Place on serving dish and dress with olives and cheese if desired.  Serve with raw vegetables such as baby carrots, broccoli and red bell peppers.

Spinach Salad

6 cups baby spinach

2 mandarin oranges (segmented)

1 red onion, sliced thin

2 tbsp extra-virgin olive oil

4 tbsp rice vinegar

Himalayan salt and ground black pepper to taste

Feta cheese, optional

Place spinach in a salad bowl, add remaining ingredients and toss lightly.

Sweet Potato & Black Bean Chili

1 tablespoon extra-virgin olive oil

2 medium sweet potatoes, peeled and diced

1 sweet onion, chopped

6 cloves garlic, minced

3 tbsp chili powder

3 tbsp ground cumin

Himalayan salt and ground pepper to taste

3 cups water

4 cups black beans

2 medium tomatoes

1 lime, juiced

½ cup fresh cilantro, chopped

Heat oil in soup pot over medium heat.  Add sweet potatoes and cook, stirring often, about 6 minutes.  Add onion and cook until the onion softens, about 6 minutes.  Add garlic, chili powder, cumin, salt and pepper, stirring for about 1 minute.  Add water, beans, tomatoes and lime juice, bring to boil and return to a simmer.  Remove from heat and stir in cilantro.

-All measurements are approximate; adjust according to your tastes.