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FOOD
BA BE
family
ALSO BY VANI HARI
Feeding You Lies*

The Food Babe Way

Food Babe Kitchen*

*Available from Hay House

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CRISPY RANCH CHICKPEAS
This crunchy, crispy, flavorful snack is a million times better than a bag of chips full of MSG, fake
flavors, and dyes. It’s a great source of protein and fiber too. Tasty and healthy is a win-win! My two-
year-old loves to snack on these.

Makes 4 to 6 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

CHICKPEAS Preheat the oven to 425°F.

In a small bowl, mix together all the ingredients for
2 cups cooked chickpeas the Homemade Ranch Seasoning. Set aside.
2 tablespoons olive oil If using canned chickpeas, drain the liquid; then
2 tablespoons Homemade Ranch rinse and dry the chickpeas well. Place the chick-
Seasoning, more as desired peas in a bowl and drizzle them with the olive oil.
Sprinkle the ranch seasoning on top and toss to
combine. Place on a parchment-lined baking sheet.

HOMEMADE Bake for 25 to 30 minutes or until the chickpeas are

golden brown and crispy. Serve immediately. After
RANCH they cool fully, you can store them in an airtight con-
tainer for up to 2 days.
SEASONING
2 tablespoons buttermilk powder
1 tablespoon dried parsley
½ tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon dried chives
½ teaspoon dried dill
½ teaspoon sea salt
¼ teaspoon ground black pepper

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CARROT LENTIL SOUP
My husband and I once ate this soup three nights in a row for dinner. What? Yes, it is THAT good.
The sweetness of the carrots—married with the spiciness of the ginger and creaminess of the beans—
so freaking yummy. This soup is so supremely satisfying because each serving contains a serving of
lentils, which are packed with protein and fiber.

Makes 6 servings
Prep Time: 15 minutes
Cook Time: 38 minutes
Total Time: 53 minutes

Place the lentils in a bowl and cover them with 3

1 ½ cups yellow split lentils (alternative:
red lentils)
cups of water. Let them soak for at least 8 hours or
overnight. Drain the lentils.
2 teaspoons unrefined virgin coconut oil
1 small yellow onion, diced Heat the oil in a large pot over medium heat. Add
6 large carrots, diced the onion and carrots, and sauté them until the veg-
2 garlic cloves, minced etables begin to soften, about 4 to 5 minutes. Add
2-inch piece fresh ginger root, minced the garlic, ginger, and cinnamon, and sauté the veg-
1 teaspoon ground cinnamon
gies for 2 to 3 minutes more.
alternative: red lentils) Add the soaked, drained lentils, vegetable stock,
4 cups vegetable or chicken stock maple syrup, bay leaf, salt, and pepper to the pot.
2 tablespoons pure maple syrup Mix in 2 cups of filtered water. Bring the soup to a
1 bay leaf boil, reduce the heat to low, cover the pot, and sim-
1 teaspoon sea salt mer the soup, stirring it occasionally, until the car-
¼ teaspoon ground black pepper
rots are very tender and the flavors blend, about 30
minutes.
2 cups filtered water
Remove the bay leaf. Using an immersion or counter
blender carefully puree the soup. Ladle it into bowls
and serve.

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LENTIL STUFFED PEPPERS
I’m always looking for ways to use sprouted lentils in my cooking. They are friendly on your tummy
and packed with protein, making them a perfect meatless option to stuff in some gorgeous red pep-
pers. These peppers are delicious, warm, and comforting—and really easy to make after a long day.
You could even assemble these ahead of time or make extras so you have leftovers to munch on for
a few days.

Makes 4 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Preheat the oven to 350°F.

4 large red bell peppers
2 cups lightly packed baby arugula Cut off the stem and top of each red pepper. Discard
1 cup sprouted lentils, cooked the seeds inside.
according to package instructions
Place all remaining ingredients in a bowl and mix
(about 2 ¼ cups cooked)
to combine.
1 cup tomato sauce, plus more for
topping Fill each red pepper with the lentil mix. Top them off
½ cup diced yellow onion with extra tomato sauce, if desired.
3 garlic cloves, minced
Bake the peppers until they soften slightly and the
2 ounces raw goat cheese, crumbled stuffing is heated through, about 35 minutes. Serve
½ teaspoon sea salt immediately.
¼ teaspoon red pepper flakes

Mains 215
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EASY CHICKEN QUINOA CHILI
My secret ingredient in this hearty chili is quinoa. This is a gluten-free seed that contains about 8
grams of protein and 5 grams of fiber per cup. It’s also a good source of manganese and magnesium,
which is why I love adding quinoa to my meals to bump up the nutritional content. Quinoa has a
texture similar to rice and adds a special touch to this chili!

Makes 4 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Heat the oil in a large pot over medium-high heat.

2 tablespoons olive oil
Add the chicken thighs and cook for 3 to 4 minutes
5 boneless, skinless chicken thighs per side or until browned. Take them out of the pot
1 medium yellow onion, diced and set them aside.
1 green bell pepper, diced
Add the onion, bell pepper, garlic, and jalapeño to
2 cloves garlic, minced
the pot and cook for 3 to 4 minutes to soften the
½ jalapeño, seeded and minced
vegetables.
1 cup quinoa, rinsed
2 cups chicken stock Add the quinoa and cook it for 1 minute. Add the
1 cup cooked black beans chicken stock to deglaze the pan, stirring to release
1 cup sweet corn
any browned bits from the bottom of the pot.
28-ounce jar diced roasted tomatoes Add the remaining ingredients and the chicken and
1 tablespoon chili powder bring to a boil. Turn the heat down to a simmer, cover,
1 ½ teaspoons ground cumin and cook for 30 to 35 minutes.
1 teaspoon sea salt Remove the chicken from the pot and shred. Place
¼ teaspoon ground black pepper the chicken back in the pot and mix to combine.
Serve with desired toppings.

Optional Toppings
Lime wedges
Organic cheddar cheese
Sprouted-grain corn chips

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FOOD BABE’S FAVORITE
GREEN BEANS
My daughter loves to pick the pomegranate seeds out of this dish to eat them first! Which I’m totally
okay with, since pomegranate seeds are a true superfood packed with antioxidants that help keep us
healthy. This dish makes an amazing side during the holidays, since it looks so festive; but we love
to serve these beans any day of the year.

Makes 4 servings
Prep Time: 7 minutes
Cook Time: 8 minutes
Total Time: 15 minutes

Bring a pot of water to boil and steam the green

1 pound green beans, ends trimmed beans until desired doneness.
1 to 2 tablespoons grass-fed butter
½ cup pomegranate seeds Transfer the cooked green beans to a bowl and mix
Sea salt and ground black pepper,
in the butter and pomegranate seeds. Season with
to taste salt and pepper, as desired.

248 FOOD BABE family

Sides 249
CLASSIC APPLE PIE
When I realized the pies in supermarket bakeries were filled with corn syrup, chemical
preservatives, and refined oils (instead of real butter), I decided it was time to make my
own. And boy am I glad that I did! This homemade apple pie blows those processed pies
away. You’ll love how delicious it makes your house smell while it’s baking too. You’ll want
to make this pie every year for the holidays and any time your family is cozying up at home
on a cold day.

Makes 8 servings
Prep Time: 1 hour
Cook Time: 1 hour 12 minutes
Total Time: 2 hours 12 minutes

PIE CRUST To make the pie crust: Place the flour,

sugar, and salt in a food processor. Pulse
to combine. Add the butter and pulse until
2 ½ cups organic unbleached crumbs form. Add 11 tablespoons of ice
all-purpose flour water and pulse until the dough just starts
2 teaspoons coconut sugar to come together, adding more water by
¼ teaspoon sea salt tablespoonfuls if necessary.
½ cup (1 stick) chilled grass-fed
Gather the dough into a ball. Divide the
butter, diced
dough in half, and flatten each half into a
disk. Wrap the disks in a clean kitchen towel
and refrigerate them for 1 hour.
FILLING To make the filling: Slice the apples and
place the slices in a large bowl; set aside.
4 Granny Smith apples (1 pound Melt the butter in a heavy saucepan over
11 ounces), peeled and cut into ¼-inch-
medium heat. Add the flour and whisk for
thick slices
roughly 1 minute. Add the filtered water,
3 assorted apples of choice (1 pound
whisking constantly until combined. Add
6 ounces), peeled and cut into ¼-inch-
thick slices (Honeycrisp, Golden the sugar, lemon juice, and cinnamon and
Delicious or Braeburn work well) whisk for 30 seconds.
½ cup (1 stick) grass-fed butter Pour the mixture over the apples and mix
¼ cup organic unbleached all-purpose flour well to combine.
¼ cup filtered water
Position the rack in the lower third of the
1 cup coconut sugar
oven and preheat the oven to 350°F.
2 tablespoons fresh lemon juice
1 teaspoon ground cinnamon Roll out 1 dough disk between sheets of
1 egg, beaten (for brushing on top) parchment paper to a 12-inch round (the
dough will be thin). Carefully peel off the

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top sheet of parchment. Invert the dough
into a 9-inch pie dish; carefully peel off the
other piece of parchment. Gently press the
dough into the dish.
Mound the apple filling in the dough-
lined dish.
Roll out the second dough disk between
layers of parchment paper into a 12-inch
round. Peel off the top sheet of parchment.
Invert the dough over the filling; carefully
remove the other piece of parchment.
Crimp the top and bottom dough edges
together to seal the pie. Make 5 evenly
spaced slits in the top of the pie. Brush the
top of the pie with the beaten egg.
Bake the pie until the apples are tender
when pierced with a sharp knife, filling bub-
bles thickly, and the crust is golden brown,
about 1 hour 10 minutes (cover loosely with
foil if the top is becoming too brown). Cool
the pie for at least 1 hour before serving.

Desserts 283
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