Tomato Soup with Mushroom Garnish

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Tomato Soup with Mushroom Garnish

This creamy, rich, organic, plant-based tomato soup can't be beat! You'll never go back to a can again. 

Don't have a plant-based milk on hand? No worries! Simply omit. Another option is to add 1 cup of organic caulflower, chopped to the first step. 

Ingredients: 

4-5 medium fresh organic tomatoes, chopped into quarters

Fresh thyme

Fresh basil

2 organic carrots, chopped

1 organic garlic clove, chopped

1/4 organic red onion, chopped

1/2 cup plant-based milk (organic full fat coconut milk is a good option, can also omit this)

Organic extra virgin coconut oil

Pure water

Real salt

Fresh ground organic black pepper

 

Directions

Place tomatoes and carrots in a medium non-toxic pot with about tablespoon of coconut oil and 1 cup of pure water. Bring to a gentle boil and then reduce heat to simmer. Cook for about 15 minutes or until tomatoes are soft and skin fall off easily. Use an immersion blender and blend the tomatoes till it resembles a soup. 

In a non-toxic stir-fry pan, saute red onion and garlic in coconut oil till translucent. Remove from heat. Add to pot with pureed tomatoes. Add in plant-based milk, real salt and black pepper. Stir well. 

Add in fresh herbs. Stir well. Pour into bowls and top with mushrooms and additional fresh herbs if desired.

Mushroom Garnish

1 cup organic mushrooms, sliced

Organic coconut oil

Directions

In a non-toxic pan, saute mushrooms in coconut oil for about 5 minutes. Add some real salt and black pepper. Top soup bowls with them. 

 

   

 

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Corn Chowder

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Corn Chowder

I whipped up this soup from scratch, meaning that I didn't follow a recipe. I've tried to replicate how I made it here! Hopefully it turns out just as delicious for you! :) 

Organic ingredients:

  • 1 garlic clove, chopped
  • 1/4 cup shallot, chopped 
  • 1 red pepper, diced
  • 2 cups yukon gold potatoes, diced
  • 1 teaspoon Celtic Sea Salt (I didn't measure, went by taste and feel) 
  • 1 teaspoon fresh ground black pepper (again didn't measure, went by taste and feel)
  • 1 tablespoon Coconut oil 
  • 2 cups corn (must be organic)
  • 2 cups vegetable broth
  • 1/2 head cauliflower, chopped
  • 1/2 cup cashews 
  • Pure boiling water (don't use water that contains fluoride, chlorine, etc)
  • Fresh herbs as desired (thyme, rosemary, basil, bay leaf) 

Directions:

In a large non-toxic pan, sautee the first six ingredients in the coconut oil. 

Add corn and vegetable broth. Simmer over low heat. (If using bay leaf, add now.)

In a glass bowl soak the cashews and cauliflower with the pure boiling water (about 1 cup or so). Let soak for 10 minutes. Using a food processor (or immersion blender), cream the cashews and cauliflower. Add to simmering soup. 

Add fresh herbs as desired and stir together well. 

Garnish with fresh chopped basil. 

Cheers!  

 

 

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5 Ingredient Cranberry Relish

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5 Ingredient Cranberry Relish

Looking for a quick and delicious cranberry relish (or sauce) recipe? You're in luck because I have a perfect one for you! 

Ingredients:

- 2 cups raw, organic cranberries (rinsed)

- 2 organic oranges, peeled + orange zest

- 5 Medjool organic dates, pit removed

- 1 teaspoon organic vanilla extract 

- Dash of organic cinnamon powder + organic ginger powder

Directions: 

Mix all together in a food processor for about a minute or so. You don't want the mixture to runny but also not chunky. Somewhere in between. :) 

Serve and enjoy! 

Nutritional benefits of cranberries:

- Rich in antioxidants 

- Great for urinary tract health of all ages and genders 

- Vitamin C

- Promotes immune system health (great for when you feel a cold coming on!)

- Manganese (bone health, skin health, balances blood sugar)

- Vitamin E

- Vitamin K (pregnant mamas!) 

 

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Baked 'Fries'

Sarah Stanley's Baked 'Fries'

Forget McDonald's fries! They're nothing but bad for you. These on the other hand are a wonderful, homemade alternative!

INGREDIENTS:

  • Organic Yukon Gold Potatoes
  • Organic EVCO
  • Pink Himalayan Sea Salt

METHOD:

  1. Slice potatoes into strips.
  2. Throw onto a 9x13 baking sheet. 
  3. Spoon some EVCO on top. 
  4. Place in preheated 400* degree oven for 3-ish minutes.
  5. Remove from oven and stir potatoes together so the coconut oil coats all strips. 
  6. Sprinkle salt on top and stir again.
  7. Return to oven and bake for about 30 minutes. 


So simple and delicious!

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Fresh Strawberry Jam

Summer means an abundance of fresh organic fruits and vegetables including strawberries! Here’s one recipe your family will enjoy — Fresh Strawberry Jam!

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The Perfect Sandwich

Do you ever crave a sandwich? Well, here’s a healthy option for you! Make sure to use only the ingredients listed (sorry- white, refined, GMO bread just won’t do!)

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Best Birthday Cake

Making a made-from-scratch birthday cake is super easy and it tastes incredible! Say goodbye to the box and hello to fresh ingredients!

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