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Coconut Cauliflower Cashew Curry

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Coconut Cauliflower Cashew Curry

Ingredients

(I use all organic ingredients and encourage you to do the same!)

1 head of cauliflower, cut into small pieces

1/3 cup diced shallots or red onion

1/2 cup cashews, lightly roasted

2 cans of garbanzo beans

2 cans full fat coconut milk

1 tablespoon curry powder

2 teaspoons turmeric

1/2 teaspoon red pepper flakes

1/2 cup scallions, chopped

1/4 cup cilantro, chopped

1/4 cup fresh mint, chopped (optional)

1/2 cup parsley, chopped

1 tablespoon of fresh lime juice

1/2 cup dried tart cherries OR dried cranberries

Sea salt and black pepper to taste

1 tablespoon coconut oil

Basmati rice, cooked

Cardamom Sauce (recipe below)

Directions

Place the cut-up cauliflower on a non-toxic baking sheet (or line with parchment paper) and roast at 425* for about 25 minutes or until brown.

In a large non-toxic pan, saute shallots or red onion in coconut oil over medium heat.

Add coconut milk, curry powder and turmeric powder. Whisk together well.

Add roasted cauliflower, garbanzo beans and dried cherries. Mix well.

Cook over medium heat for about 10 minutes.

Remove from heat and stir in roasted cashews, scallions, sea salt and black pepper.

Stir in herbs and/or save some for a garnish.

Serve over basmati rice. Garnish with herbs if desired. Top with a tablespoon of cardamom sauce.

Cardamom Sauce

1/2 cup yogurt (either cashew yogurt or organic whole milk yogurt)

2 teaspoons cardamom

1 tablespoon lime juice

Directions

Mix together well and serve over curry!

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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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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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Butternut Squash Soup

Winter is such a great time for soups! Here is a recipe we created the other day and it turned out amazing! Try it and let us know what you think! 

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