Roasted Sweet Potato Soup
{Makes 4-6 servings}
3 medium sized sweet potatoes, peeled and cubed
2 tablespoons of coconut oil or olive oil
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground ginger
1/4 teaspoon of allspice
1/8 of teaspoon cardamom
1/8 of teaspoon of nutmeg
1/4 teasspoon of red pepper flakes
pinch of sea salt
3 to 4 cups of homemade vegetable broth
1. Preheat oven to 400 degrees
2. Melt coconut oil and toss sweet potatoes with spices.
Stir to blend.
3. Roast in oven in a single layer, for 30-40 minutes.
4. Once slightly cooled, place 1/3 to 1/2 of potatoes in blender with a 1/2 cup of
homemade broth (check out mineral broth recipe on this page) or
store bought vegetable broth, until you get that creamy soup texture.
5. Repeat.
*It is amazing with homemade broth, but it also delicious with a good quality store bought.
Enjoy.
2 tablespoons of coconut oil or olive oil
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground ginger
1/4 teaspoon of allspice
1/8 of teaspoon cardamom
1/8 of teaspoon of nutmeg
1/4 teasspoon of red pepper flakes
pinch of sea salt
3 to 4 cups of homemade vegetable broth
1. Preheat oven to 400 degrees
2. Melt coconut oil and toss sweet potatoes with spices.
Stir to blend.
3. Roast in oven in a single layer, for 30-40 minutes.
4. Once slightly cooled, place 1/3 to 1/2 of potatoes in blender with a 1/2 cup of
homemade broth (check out mineral broth recipe on this page) or
store bought vegetable broth, until you get that creamy soup texture.
5. Repeat.
*It is amazing with homemade broth, but it also delicious with a good quality store bought.
Enjoy.
Festive Kale & Fennel Salad with Cranberries
{Makes 4 servings}
1 tablespoon of olive oil
2 red beet, roasted and diced
2 yellow beet, roasted and diced
1 bunch of curly kale, torn into bite size pieces
1 fennel bulb, top and button cut off and finely sliced
1 lemon, juiced, divided
sea salt
1 cup of cranberries
1 teaspoon of coconut sugar or maple syrup
1 avocado, peeled and diced
1 orange, peeled and diced
2 tablespoons of mint or parsley
1/4 cup plus of pumpkin seeds or walnuts
1. Roast beets in oven 400 degrees for 50-60 minutes, depending on size and oven. Cool.
Peel and dice. You will have extra.
2. Saute oil, kale, fennel, 1 tablespoon of lemon, salt, cranberries, and sweetener until kale is bright green.
3. Once done, combine beets, avocado, orange, and mint over kale mixture.
4. Mix with dressing. And top with nuts of choice.
DRESSING
1/4 cup of olive oil
2 tablespoons lemon
zest of 1/2 of the lemon
1 tablespoon of apple cider vinegar
1 tablespoon of coconut nectar, maple syrup, or honey
salt and pepper
Blend or whisk until combined.
2 red beet, roasted and diced
2 yellow beet, roasted and diced
1 bunch of curly kale, torn into bite size pieces
1 fennel bulb, top and button cut off and finely sliced
1 lemon, juiced, divided
sea salt
1 cup of cranberries
1 teaspoon of coconut sugar or maple syrup
1 avocado, peeled and diced
1 orange, peeled and diced
2 tablespoons of mint or parsley
1/4 cup plus of pumpkin seeds or walnuts
1. Roast beets in oven 400 degrees for 50-60 minutes, depending on size and oven. Cool.
Peel and dice. You will have extra.
2. Saute oil, kale, fennel, 1 tablespoon of lemon, salt, cranberries, and sweetener until kale is bright green.
3. Once done, combine beets, avocado, orange, and mint over kale mixture.
4. Mix with dressing. And top with nuts of choice.
DRESSING
1/4 cup of olive oil
2 tablespoons lemon
zest of 1/2 of the lemon
1 tablespoon of apple cider vinegar
1 tablespoon of coconut nectar, maple syrup, or honey
salt and pepper
Blend or whisk until combined.
Magic Mineral Broth
{Makes about 2 quarts}
1 fennel bulb, plus tops
2 unpeeled yellow onions, cut into quarters
6 unpeeled carrots, cut into thirds
1 leek, white and green parts, cut into thirds
1 celeriac, cut into chunks
2 unpeeled sweet potatoes, washed and cut into chunks
1 garnet yam, washed and cut into chunks
1 large bunch fresh, flat-leaf parsley
6 sprigs fresh thyme
6 shittake mushrooms, fresh or dried
4-6 dried mushrooms, oyster or wood's ear
12 large cloves unpeeled garlic, cloves smashed
3 inches unpeeled ginger, cut in half, lengthwise
1 8-inch strip of kombu
2-3 dried astragulus root
1 burdock root, cut into thirds
12 black peppercorns
4 juniper berries
2 bay leaves
8 quarts cold, filtered water, enough to cover
1 teaspoon sea salt
coconut oil or ghee
DIRECTIONS
1. Rinse all the vegetables well, including the kombu. In a 12-quart or larger stock pot, combine the onions, carrots, leek, celery, sweet potatoes, parsley, thyme, garlic, ginger, kombu, peppercorns, juniper berries, and bay leaves. Fill the pot with 8 quarts of water, cover and bring to a boi
Remove the lid, decrease the heat to low and simmer uncovered, for 2 to 4 hours.
2. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted.
3. Strain the broth through a large, course-mesh sieve (remember to use a heat-resistant container underneath), then add salt to taste. Let cool to room temperature before refrigerating or freezing
NOTE
Store refrigerated in an airtight container, like a mason jar for 5 to 7 days or in the freezer for 4 months.
Balancing the broth: A spritz of lemon juice and some sea salt, about 1/8 teaspoon of each per cup, does a lot to bring this broth to life. I also add a bit of ghee or coconut oil to add some good fats.
This broth gets better with age. A longer simmer will increase the broth’s taste and nutrient density.
Delicious.
Recipe adapted from The Longevity Kitchen, by Rebecca Katz
2 unpeeled yellow onions, cut into quarters
6 unpeeled carrots, cut into thirds
1 leek, white and green parts, cut into thirds
1 celeriac, cut into chunks
2 unpeeled sweet potatoes, washed and cut into chunks
1 garnet yam, washed and cut into chunks
1 large bunch fresh, flat-leaf parsley
6 sprigs fresh thyme
6 shittake mushrooms, fresh or dried
4-6 dried mushrooms, oyster or wood's ear
12 large cloves unpeeled garlic, cloves smashed
3 inches unpeeled ginger, cut in half, lengthwise
1 8-inch strip of kombu
2-3 dried astragulus root
1 burdock root, cut into thirds
12 black peppercorns
4 juniper berries
2 bay leaves
8 quarts cold, filtered water, enough to cover
1 teaspoon sea salt
coconut oil or ghee
DIRECTIONS
1. Rinse all the vegetables well, including the kombu. In a 12-quart or larger stock pot, combine the onions, carrots, leek, celery, sweet potatoes, parsley, thyme, garlic, ginger, kombu, peppercorns, juniper berries, and bay leaves. Fill the pot with 8 quarts of water, cover and bring to a boi
Remove the lid, decrease the heat to low and simmer uncovered, for 2 to 4 hours.
2. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted.
3. Strain the broth through a large, course-mesh sieve (remember to use a heat-resistant container underneath), then add salt to taste. Let cool to room temperature before refrigerating or freezing
NOTE
Store refrigerated in an airtight container, like a mason jar for 5 to 7 days or in the freezer for 4 months.
Balancing the broth: A spritz of lemon juice and some sea salt, about 1/8 teaspoon of each per cup, does a lot to bring this broth to life. I also add a bit of ghee or coconut oil to add some good fats.
This broth gets better with age. A longer simmer will increase the broth’s taste and nutrient density.
Delicious.
Recipe adapted from The Longevity Kitchen, by Rebecca Katz
Roasted Brussels Sprout Salad
{Makes 8-10 servings}
10 cups of brussel sprouts, trimmed & halved
1/4 cup of olive oil
1 tablespoon fresh rosemary
sea salt
pepper
5 to 6 shallots, peeled and quartered
2 apples, peeled and sliced
1 cup of dried cranberries
1 cup of pecans (or nut of choice)
For Dressing:
1/2 cup of good quality olive oil
1/4 cup of coconut vinegar (or white wine vinegar)
2 tablespoons of maple syrup
1/4 cup of water
pinch of cayenne
salt
1. Preheat oven to 350 degrees.
2. Combine brussels, oil, rosemary, and salt & pepper.
3. Roast of 20 minutes, add shallots. roast another 15-20, until soft and browned.
Remove from oven and cool.
4. While roasting, whisk together dressing ingredients.
5. Combine brussels with apples, cranberries, and pecans.
6. Add dressing and serve.
7. Top with flat-leaf parsley, if desired.
Everyday Dressing
{Makes at least 6 servings}
- 1/2 cup of good quality olive oil
- 2 tablespoon apple cider vinegar
- 2 tablespoon coconut aminos (or soy sauce, or tamari)
- 1-2 tablespoons coconut nectar (or Honey)
- 2 garlic
- 1' ginger
**Blend in high-speed blender to get velvety texture, but can be done by hand.
{I had a huge bowls of green, roasted sweet potatoes, microgreens, shredded beets, carrots, avocado, and pumpkin seeds. Delicious!}
Falafel Salad with Tahini Dressing
{Serves 3 to 4}
::Ingredients
EASY TAHINI DRESSING
BAKED FALAFEL
Blend all except almonds in food processor, stir in almonds to combine.
Bake at 375 for about 30 minutes on well oiled, parchment paper.
Assemble and Enjoy!
- spring mix (with herbs, if desired)
- 1 red Onion, sliced
- orange or yellow peppers, sliced
- red or yellow tomatoes
- cucumbers, sliced
- falafel chips
- homemade or store bought falafel
EASY TAHINI DRESSING
- 1/4 cup tahini
- 2 tablespoon fresh-squeezed lemon
- 1-2 garlic
- sea salt
- water to blend
BAKED FALAFEL
- 1 cup flat-leaf parsley
- 1/2 cilantro
- 3-4 garlic, minced
- 1 can of chickpeas (I like Eden brand)
- 2 tablespoon flaxseed, ground
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/4 teaspoon cayenne
- 1/2 tsp sea salt
- 1/4 c sliced almond
Blend all except almonds in food processor, stir in almonds to combine.
Bake at 375 for about 30 minutes on well oiled, parchment paper.
Assemble and Enjoy!
Arugula & Beet Salad
{makes 1-2 servings}
- arugula
- roasted yellow beets
- oranges, diced
- green onions, slivered
- walnuts
SIMPLE DRESSING
2 tablespoons pumpkinseed oil
1 tablespoon fresh squeezed lemon
sea salt and pepper
Blend.
{Plan on 2 teaspoons of dressing per cup of salad}
Tahini Garlic Dressing
- 1/2 cup tahini
- 1/2 cup water
- 2-3 garlic, depending on size
- juice of one lemon
- 1 tablespoon of toasted sesame oil
- 2 tablespoon of coconut aminos (or tamari)
- 1.5 tablespoon nutritional Yeast
- 1 tablespoon apple cider vinegar
- parsley, chopped to taste, about 1-2 tablespoons (optional)
Blend. Makes about 3/4 cup that will last 4-5 days. If it get too thick, add oil or water-maybe blend again.
I found Coconut Aminos as I've explored raw foods, and it makes dressings extra yummy.
Zen Love Dressing
3/4 cup olive oil
1/4 cup water
2 tablespoons tamari
1 tablespoon coconut nectar (or honey)
1 tablespoon sesame oil
2 tablespoon balsamic vinegar
ginger, 1 inch, peeled
2 garlic, peeled
1/2 lemon, squeezed
Blend. And Enjoy.
1/4 cup water
2 tablespoons tamari
1 tablespoon coconut nectar (or honey)
1 tablespoon sesame oil
2 tablespoon balsamic vinegar
ginger, 1 inch, peeled
2 garlic, peeled
1/2 lemon, squeezed
Blend. And Enjoy.
Grounding Root Vegetable Soup
{Serves 8 to 10}
I make this soup a few times a year! The first time I made it was
I swear it had cream in it, but it's all veggies.
As I said before, root vegetables are grounding. They
are also strengthening and good for the belly.
I just bought an immersion blender…love!
But for the most creamy version, a Vitamix is a must.
I usually make a complete mess with
this soup, so the immersion blender is a big help.
INGREDIENTS
1 tablespoon olive oil, coconut oil, or ghee
5 shallots, diced
2-3 tablespoons ginger, grated
any root vegetables on hand, but for this one I used -
1 large rutabaga, peeled and diced
2-3 sweet potatoes, depending on size, peeled and diced
2 turnips, peeled and diced
2 parsnips, peeled and diced
1 celeriac, peeled and diced
1-2 fennel bulb, depending on size, diced
1 green apple, peeled and diced
2 cinnamon sticks
1 tablespoon maple syrup
cayenne pepper, to taste
8 cups of vegetable stock (enough to cover)
1. Sauté shallots and ginger over low for 4 minutes, or until soft.
2. Add everything else, and cover with veggie stock.
3. Bring to boil, cover, and simmer 25 to 30 minutes. Remove cinnamon stick from soup before blending.
4. Blend.
5. Enjoy. Add cayenne, red pepper of flakes, or my favorite ume plum vinegar (a mix of sugar, umeboshi plums, and rice vinegar). It adds a nice salty taste to a sweet and savory soup. I only add a drop or two.