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Holiday Soup For The Soul

Holiday Soup For The Soul
Before we get to this incredible soup, there are a couple things I need to get off my chest. 1) Eric and I have lots of nicknames for each other. Two of our favourites are: ‘Pinky’ and ‘The Brain’. Remember that show? Depending on the day, we fight over who is Pinky and who is The Brain. 2) When we are trying to decide what to do at night or on the weekends you can often hear us say to one another, ‘Gee Brain, what do you want to do tonight?’ 3) We also have a special voice just for Sketchie. Eric said (in Sketchie’s squeaky voice), ‘Not impressed’. We are totally normal. Last night, Eric said I could be ‘The Brain’ because I whipped up this amazing soup. I turned Eric, a former non-soup lover, into a soup lover in just over 10 years. Never say never… ;) Holiday Soup For The Soul Print this post! This is hands down one of my all time favourite soups! Inspired by Fat Free Vegan Kitchen. Ingredients: Directions: Heat the oil in a large soup pot. Place your bouillon cube into a medium sized bowl. Related:  Eat to Livesoups and stewsvegan recipes

roasted carrots + rice w/ zingy turmeric broth pin it! pin it! This simple bowl reminded me of why I actually started this site in the first place. With the emails, sorta silly mismatched dish piles, multiple attempts at a palatable goji berry sauce (one day I’ll get it) etc., this sort of reminder is a surprising ray of light. I may have overkilled it with turmeric-focused recipes here in the last while, so I hope you don’t mind another. When I was studying nutrition in culinary school, we had guest speakers from time to time. I honestly have no idea where that thing got to, but I still make a habit of eating sprouts as often as I can. So we have roots, sprouts, brown rice, and healing spices. pin it! Preheat your oven to 400 degrees F. Toss the carrots with some thyme, oil, salt + pepper. Meanwhile, heat the coconut oil in a small saucepan over medium-low heat. Place the roasted carrots and rice in a bowl. You might also like…

Thai-spiced Pumpkin Soup Recipe This pumpkin soup recipe is so perfect for this time of year that I can't help sharing it with you. That being said, I've got about 15 minutes of battery left on my laptop (with no power source in sight), so this write-up is going to be quick. The other night after toasting pumpkin seeds the oven was hot so I cut both a small pumpkin and acorn squash in half, slathered them with butter, kissed them with a sprinkling of salt and in they went. It wasn't my intention to write up the recipe for 101 Cookbooks, so I wasn't paying particularly close attention to exact ingredient amounts. Keep in mind that different Thai curry pastes have differing strengths. 2 acorn squash, pumpkins, or other smallish winter squash 3 tablespoons unsalted butter, room temperature 1 14-ounce can coconut milk 1 teaspoon (or more) red Thai curry paste water 2 teaspoons fine grain sea salt (or to taste) Preheat the oven to 375 degrees and place the oven racks in the middle. Serves six. Print Recipe

Slow Cooker Naked Apple Butter Last year, I dusted off my slow cooker and made my first batch of apple butter. While it tasted incredible, I realized (after the fact) that I cooked the apples way too long. I was left with a mere cup of apple butter from 5 pounds of apples. That sure was some thick, concentrated apple butter, let me tell you! This time around, I did things differently. It’s also naked. For this method, you only need a few ingredients: 1) Sweet + tart apples. 2) Cinnamon. 3) Lemon Juice. Notes: You can also add apple juice or sweet apple cider, but I didn’t bother for this batch. I don’t find it needs any added sweetener when I use around 50% sweet apples, but feel free to add sweetener if your taste buds prefer. How I made it: As always, I’m giving you chatty detailed steps, photos, and tips, but the actual process is very easy. 1. 2. 3. 4. 5. It will look similar to this after blending – it’s like the silkiest apple “sauce” you’ve ever tasted, but not quite thick enough for a butter yet! 6. 7. Swirl!

Soups Worth Making I'm just home from Japan - thanks to an efficient series of buses, trains, planes, and one fabulously upholstered ferry. The trip started in Tokyo, then on to Kyoto, eventually making our way to the incredibly special island of Naoshima. While I get unpacked and settled back in to my regular routine, I thought I'd do a quick round-up of a few of my favorite soups from the archives, the ones that really stood out, the ones I love to revisit. I love a good pot of soup, and (particularly) this time of year, make them a couple times a week. - A Simple Tomato Soup: Pictured here - A simple tomato soup recipe inspired by a Melissa Clark recipe - pureed, warmly spiced, and perfect topped with everything from toasted almonds and herbs, to coconut cream or a poached egg. - Pumpkin and Rice Soup: This was the pumpkin soup I made first-thing after arriving home from India last October - it has an herby butter drizzle and lemon ginger pulp. - Posole in Broth: My style of posole.

The magical air fryer: Mongolian Tofu + Seasoned Fries recipes Let’s talk about my latest obsession. I bought an air fryer. Because, you know, I needed another kitchen appliance. For months I fought it, as I watched food photo after photo go up on Facebook featuring gorgeous fried food with the promise of no-oil or low-oil. Here’s what I know about air frying: A mechanical fan circulates the hot air around the food at high speed, cooking the food and producing a crispy layer thanks to the Maillard effect. Hot air frying is a new cooking technique that allows you to fry, grill and roast without the use of copious amounts of fat or oil. Just over two weeks ago on the Facebook group Power to the Veg! And, guess what? The fries / wedges tasted great. Okay, the next time I sliced the potatoes and tossed with just a wee bit of oil (no, I didn’t soak or pat dry, this is scientific research folks!). Now we’re getting somewhere. And from there I kept playing. Like these seasoned fries. But tofu. Tofu is what I really, really wanted to master. And then enjoy!

Creamy Broccoli and Kale Soup Our bodies are really good at telling us when we need to slow down. It seems to me that our minds that are the problem… always thinking about what’s next, planning our to-do list, or scheming about some big project. This week my body has been telling me that it’s time to slooow down. Regardless of what you think your body needs right now, I think your body needs this soup. It is best served with sprinkle of salt and pepper over the top and a squeeze of lemon juice. Creamy Broccoli and Kale Soup Author: Sonnet Recipe type: Soup Serves: 4 Ingredients 1 Tablespoons olive oil1 medium yellow onion, diced2 garlic cloves, minced4 cups vegetable stock1 bunch broccoli, chopped (6 cups)½ bunch kale, chopped (4 cups)2 Tablespoons tahiniCoarse sea salt and freshly ground black pepper1 lemon, cut into wedges Instructions Heat oil in a medium pot over medium heat. You may also like... Sign Up For Weekly Updates Get Healthy Recipes & Inspiration Straight To Your Inbox -- It's FREE!

Black Bean, Sweet Potato, and Red Quinoa Soup Can winter fare be both vibrant and comforting? I think this colourful soup is proof that it can. Sometimes it feels difficult to pack in as many bright coloured vegetables and fruit into one’s diet this time of the year, but it’s certainly possible. Last week, I picked up a couple sweet potatoes because it had been a while since I had any. This was hands down, the most fun bowl to eat so far this season! Black Bean, Sweet Potato, and Red Quinoa Soup Email, text, or print this recipe Inspired by: Sprouted Kitchen & Coconut & Quinoa Yield: 4-6 servings Ingredients: 1. 2. 3. 4. 5. 6. Updates! I did some major updating on my FAQ page, adding some common questions and I also wrote an update on my knee injury in the running section. Well, we’re off to our first Christmas party of the season tomorrow and Sunday is going to be dedicated to picking out our tree and decorating.

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