Summary: Meet amazing Karen Burzichelli. She is a labor and delivery nurse, educator, health coach, chef and so much more. She found the motto Food is Love to mean so much more when she healed herself of frustrating menopausal symptoms, osteoarthritis of the knees that nearly ended a career she loved, digestive and skin issues, and found boundless energy making her younger counterparts wonder what was going on. She has a terrific story and loves to feed people and has shared Lentil Tacos and Cheese Sauce recipe with us here. Enjoy! LENTIL NACHOS 2 cups cooked lentils 1 can black beans 2 teaspoon cumin 1 teaspoon chili powder 1 cup salsa 1 small onion 1 red pepper Veggie broth as needed to sauté I garlic chopped Corn tortillas RomainE lettuce Cook lentils as directed and set aside. Sauté onion in veggie broth add garlic, cumin, chili powder sauté for 2 minutes. Reduce heat and add lentils and beans stir and than add salsa and for veggie broth as needed and heat for 5 minutes. Spoon over chips and add cheese sauce lettuce, tomatoes, cilantro and guacamole or scoop into romaine lettuce leafs! CHEESE SAUCE 1 carrot cut in small pieces 2 yellow potatoes 1/4 onion 1/2 cup cashews 1tsp salt 1 tsp onion powder 1 tsp garlic powder 1 tbsp Dijon mustard 1/4 cup nutritional yeast Squeeze of lemon 1-2 tsp hot sauce to taste Cut potato in small cubes and boil for 2 minutes. Add carrot and boil 5 minutes, add onion boil 7 minutes until veggies are tender. Blend cashews with veggies and 1 1/2 cups of hot water and all the spices, blend until smooth. Adjust hot sauce and salt to taste. TOPPINGS Cheese sauce Tomatoes Guacamole Lettuce Cilantro
