Creamy Cauliflower Kale Curry Soup

It's been a doozey of a month. February always seems one of the hardest here in Michigan. It's when the depths of winter seem darker, colder, and never-ending. It's the dark depths before the turning over into spring. Today the wind blows and the winter blues seem like they need to be swept out and blown away. I can feel the spring new air trying to be ushered in, and I can feel our selves waiting so very patiently to get beyond this old and ready for the new.  And we still have a few more weeks yet...

We have never really planned a vacation away from the cold north before, but for some reason this year my hubs and I have been talking about next year at this time going away to a warm beach some where. This is big for us, in all our 13 years of marriage we have not had the ability to even dream this big. We are growing up I guess ;) and also knowing more and more what the rhythms of life bring and how to best love and take care of our selves. But in the meantime while we dream of beaches and sunshine, I made some soup to bring a little warmth and yellow rays into our life. This one's packed full of so much good stuff starting with the turmeric, garlic, ginger and then the cauliflower. So take deep breaths, and eat good warm soup- we can do hard things together!

Creamy Cauliflower Kale Curry Soup Recipe
{gluten, dairy, egg, nut, seed, sugar and soy-free}
2 TB of avocado or olive oil
1 large onion finely chopped
1 TB of fresh grated ginger
1 TB of fresh grated turmeric
4-5 garlic cloves grated or minced
1 cup of finely chopped red bell pepper
1 cup of finely chopped celery
1 cup of finely chopped carrots

4 cups of riced cauliflower (fresh or frozen)

1 head of cauliflower chopped into florets

4 cups of stock (vegetable, chicken, or bone broth)
2 cups of pure water (may need to add in 2 cups more if you want more brothy)
1 can of full-fat coconut milk
1 ts. of ground cumin
2 ts. of ground curry seasoning
1 ts. of sea salt
1/4-1/2 ts. of fresh ground black pepper

2 cups of fresh kale finely chopped
1/2 cup of finely chopped fresh cilantro

15 ounce can of pre-cooked garbanzo beans (add more or less depending on your preferences)

add in more sea salt or black pepper to your taste...

In a large soup pot (6-8 quart), saute your onions, garlic, tumeric, ginger first and then add in the rest of the veg. Saute and sprinkle salt and pepper to sweat them out and cook down and then add in the cauliflower, spices and the rest of the liquids. Let cook and boil and everything get soft and cooked for 30 minutes or so and then add in the greens last. Add the kale and cilantro and let them cook for 10 minutes before serving. Serve with a sprinkle of fresh herbs and a dollup of yoghurt of choice. 

This could be served well with some bread or just slurp and ENJOY!

Spicy Buffalo Cauliflower with Dairy Free Ranch

Everyone needs a fun and easy app recipe in their back pocket when it comes to summer gatherings and picnic parties and such. I love the vibrant color and flavors of this dish and is a crowd-pleaser among most foodies :)

This recipe was inspired by Against All Grain's buffalo chicken wings and dairy free ranch. But I wanted to make a few substitutions- one of them being to make the "wings" out of cauliflower and not chicken :) And the other way using a vegan mayo so that it didn't have any eggs in it, so my following recipes reflect those options.

I made this appetizer for a gathering recently and explained how simply I made it because because I used a few already prepared sauces and spreads to make it easy. If I have some extra time up my sleeve in a month or so when eggplant and peppers come into season- I am going to make a spread of my own out of roasted eggplant and peppers. But the Trader Joe's spread is a great option and is made with clean ingredients and easy to use in a variety of ways. Check it out!

 

Spicy Buffalo Cauliflower Recipe
{gluten, dairy, egg, seed, nut, soy and refined-sugar-free}

1 large head of fresh cauliflower washed, and chopped up in easy to pick up pieces
1/3 cup of avocado (or olive) oil
1/2 cup of Trader Joe's Red Pepper Spread with eggplant and garlic
1 TB of apple cider vinegar
1 TB of maple syrup or honey
1 lemon squeezed and drizzled over
1/2 ts. of ground paprika
1/2 ts. of dried granulated garlic
1 ts. of sea salt
black pepper to taste

optional to make it spicy hot:
1 TB Arizona Pepper's Organic Harvest Hot Sauce 

Wash and chop the cauliflower and let it dry weel. Then in a large bowl mix the rest of the ingredeitns with the cauliflower and make sure each piece is spread well with the mixture. Then spread out each piece of cauliflower on a parchment papered baking sheet and bake in a 400 degree oven for 25-30 minutes until the pieces get a bit soft and crispy. Let cool for 5-10 minutes and put on your serving dish ready to serve. Serve with hot sauce on the side and fresh celery sticks and some of the dairy-free ranch dip below....


Dairy-Free Ranch Dressing or Dip Recipe
{gluten, dairy, egg, soy, nut, seed, and refined -sugar-free}

1 cup Hampton Creek Just Mayo
1/2 cup coconut milk beverage
1/2 cup of fresh parsley leaves
1/2 ts. of dried chives (you can use fresh (1 TB) if you got it)
1/2 ts. of dried dill (you can use fresh (1 TB) if you got it)
1 ts. of dried Italian herb blend
1/2 -1 ts. of sea salt
1/4- 1/2 ts. of crack black pepper
1 ts. of dried garlic
1/2 ts. of dried onion
1 lemon juiced (1/4 cup) add some of the zest if you want


In a high powered blender, mix up the above ingredients for a few pulses, being carful to not overly blend so that the parley stays just finely chopped. Pour into a Ball jar and have it ready to dip veggies, cauliflower wings, and pour over salads. 

There you have it- I hope you give it a try if you are looking for a new fun appetizer!

Quinoa Stirfry Pilaf

I made this quinoa dish on a whim last weekend, and loved it so much I thought it deserved a blog post. If you are not used to making quinoa then this may be a good starter recipe or at the least will show you you can use what veggies you have laying around to make something special with quinoa. It is a great dish to pass at gatherings and not to mention packed with protein, vitamins and minerals so a great addition to the diet if you are avoiding animal proteins for allergies or other reasons.

I added in carrots, broccoli, and kale, but you could easily add in some zucchini, peppers or spinach depending on what you got. The fresh chopped cilantro is a great topper, but if you want to add some crushed peanuts, scrambled eggs, or even add in the additional meat protein you have yourself a main dish. Quinoa is great this time of year because it is not an overly heavy grain and mixes so well with fresh or cooked veggies from the garden or farmer's market. It also is great warm, but also great cooled off or packed for a picnic. When spring and summer roll around I find much more inspiration for quinoa dishes in my life and this is just one of them :) Happy cooking and much inspiration as you take the steps for hope and healing in your life.

Quinoa Stirfry Pilaf 
with Carrots, Broccoli, Raisins, and Cilantro Recipe
{gluten, dairy, egg, soy, nut and seed-free, vegan}

2 small sweet onions finely chopped
4 cloves of garlic finely minced
1 TB of finely grated fresh ginger
1 cup of finely chopped kale
2-3 TB of olive or avocado oil

2 cups of dry quinoa
4 cups of water (or 2 cups veggie broth, 2 cups water for more flavors)
1/3 cup of coconut aminoes (you can use tamari, aminos or soy sauce here too if soy is not an issue)
1 cup of shredded carrot
1 ts. of sea salt (more or less depending on taste preference)
1/4-1/2 ts. of black pepper
1/2 cup of organic raisins
1-2 cups of fresh or frozen broccoli pieces
1-2 extra cup of veggies: peas, zucchini, peppers, or green beans

1 cup of freshly chopped cilantro for topping
can also top with toasted almonds, cashews or peanuts in you prefer

In my humble opinion, the best way to make a quinoa pilaf is starting by sauteing the onion, garlic and spices in oil first then add in the dry quinoa and saute that for a few minutes and then add in the water/broth and wet ingredients if there is some. Then in this dish once you do that you can cook on medium heat until it comes to a boil, then turn on low and add in the rest of the veggies, and cover and cook until the water is gone. Then turn off the heat completely and let sit for 15-20 minutes, then open the cover and fluff it and pour it into a serving bowl- this is when you can top with fresh cilantro or other favorite toppings. It is that simple. If you want to add in some scrambled eggs or grilled chicken to the final dish then by all means :)

Hope you give this simple dish a try to see how you like it, and maybe inspire your own quinoa creations depending what you got on hand in the pantry and fridge and what you can forage from the garden or market. Happy creating and much love, xoxo

Wild Rice and Mushroom Lentil Burgers

The simplicity and flavor of this simple little wild rice and lentil burgers is really amazing. How can with only a few simple ingredients you can make a big batch of goodness with such simple and wonderful flavors be so filling?  I love that this recipe is cost efficient and can be made in a batch and savored for many weeks to come from the freezer. Truly a recipe to give a try and see what you think. 

Sometimes the vegan and vegeatrian option look a bit plain, and this might look a bit plain even from the pictures. But somehow with a little healthier condiments, herbs and deep rich earthy flavors you can come up and truly enjoy the option whether you are a meat eater or not. This is not a meal in place of a beef burger- this is a burger of it's own style and flair. It truly cannot be compared because it is a fulfilling nourishing option just as it's own self. It begs to be accepted for just as it is and not to be fit into some meat comparison box. I hope you give it a try- why not, right?!? I know you will be wonderfully surprised and delighted :)

Wild Rice and Mushroom Lentil Burger Recipe
gluten, dairy, egg, soy, seed, nut and sugar-free, vegan

1 cup of chopped small portabella mushrooms
4 cloves garlic finely grated or minced
1 TB of olive oil
pinch of sea salt
pinch of black pepper
1 cup of dry wild rice
2 cups of pure water

In a small pan, saute the garlic and muchrooms in the oil with some salt and pepper until they are soft and then add in the dry wild rice and saute that together dry for 3-4 minutes and then add in the water and bring to a boil and turn down the heat to low and cook until the water is gone and because this is wild rice- it will take a bit longer- about 20-25 minutes. Once the water is gone, turn of the heat completely and cover and let it sit and cool for this is the last stage of cooking the rice and getting it soft.

At the same time the rice is cooking you can be cooking the lentils....

1 TB of olive oil
3-4 garlic cloves finely grated or minced
1 medium (about 1/2-2/3 cup) of finely chopped sweet yellow onion
2 cups of washed (or prevoously soaked) green lentils
1 ts. of sea salt
1/2 ts. of black pepper
4 cups of water

In a medium pot, saute the onion and garlic in the olive oil until soft, then add in the lentils without the water and saute for a few minutes to gain the oil and flavors. Then add in the water and cover and let cook on the medium heat. Cook on medium to low heat for 45-50 minutes until the lentils are more than cooked, but they start to get soft and mushy. Keep stirring and making sure they are able to be moved well- If you have a large ladel or spoon you can mush in the pot and try and get the lentils to be half mushed up and half whole. This isn't really important, but you for sure want your lentil mixture more mushy than hard. Then let cool for a few minutes so you can mix with the wild rice.

In a large mixing bowl add...

the cooked wild rice mushroom mixture
the cooked mushy lentils
1/2 cup of organic ketchup (or you can use crushed canned or even fresh tomatoes or tomato paste to avoid sugars)
2 TB of coconut aminoes, you you can use wheat-free tamari sauce too
sea salt and black pepper to taste
1 TB of dried Italian herb blend (rosemary, thyme, oregano, marjoram)
1 ts. of dried basil leaves
optional: if you want to use fresh herbs, use 1/2 of the dry herbs amount and add in a handful of fresh basil or other available fresh herbs

Mix all together and let sit and cool and you can form a handful (3/4-1 cup amount) of the mixture and form it into a patty to place on a parchment papered baking sheet. This amount will and should make 12 burger patties, you you can make 1 giant lentil loaf, or 2 smaller lentil loafs too by putting parchment paper in a loaf pan and pouring the mixture into the pan. You can brush or drizzle a little extra organic ketchup on top of the patties or loaf for a little extra flavor and good looks. 

Then bake the patties in a 375 degree oven for 30 minutes until crispy on the edges and still soft in the middle. The loaf can be baked for 1 hour if it is one large loaf, and about 45 minutes for 2 smaller loaves. 

Serve with a salad or side of veggies. The burger is pretty simple so that you can add a variety of side or sauted veggies to the serve with. This is a great recipe to make ahead of time and freeze the patties to warm up later for summer-time cook outs, or for a vegetarian otpion alongside other meals. 

Spring Miso Vegetable Soup

I made this spring inspired miso soup for the last retreat I cooked for. It came out warm and filling, yet had that light and flavorful touch I was hoping for. Sometimes when spring truly comes we are ready to give up the thick, creamy and hearty soups that have been keeping us warm and nourished throughout the winter, but still our bodies are needing that lighter, warm and nourishing broth and vegetables to help get us through the whirlwind of spring and seasonal changes. This soup used the miso based broth which I was new to trying, but I was pleasantly surprised to truly love it especially paired with sauted mushrooms and wild rice. Such a flavorful touch and grounding combo. I hope you give it a try, especially if you are looking for ways to try miso, bok choy or even the fresh spring peas that you might be starting to see at your newly opening farmer's market.

I wasn't able to snap more pictures and thankfully I captured one before the soup got eaten up, but hopefully these flavors and new recipe ingreidents will leave you inspired to give it a whirl- seriously worth it if you are feeling adventurous and looking for a warm and delightful spring soup.

Much love and happy cooking, xoxo

Spring Miso Vegetable Soup Recipe
{gluten, dairy, egg, seed and nut-free}

3-4 cloves of garlic finely minced
1 cup of sauted mushrooms
1 TB of olive oil
1 cup of wild rice cooked in
2 cups of water and 1/2 ts. of sea salt

In a small pot, saute the garlic and mushrooms in olive oil until soft, then add in the dry wild rice and saute the dry rice into the oil for a few minutes, then add in the water and a good hearty pinch of sea salt. Let cook on medium heat until it starts to bubble- then turn down heat to low and cover and let cook at low until water is gone and then turn off the heat and let it sit under cover for another 15 or so minutes for the rice to finish it's cooking. Then it is ready to dump into the rest of the soup...

In a large soup pot add the following...

1-2 TB of olive oil
1 bunch of boy choy washed, dried and cut up (about 2 cups)
3-4 cloves of finely chopped garlic
1/2 cup of white onion finely chopped
1 cup of finely chopped green onions or scallions
1 ts. of sea salt
1 ts. of black pepper

Saute the above until soft, about 10 minutes, then add the water, beans, cooked wild rice and the rest of the ingredients. Once the water is warm with all the soup ingredients you can drop in the 2 TB of miso paste and watch it dissolve and flavor the broth. Let it cook in for another 5 minutes, but then it is ready to serve. It is a super quick soup to make after you make the rice rice. It is ready to serve within 15 minutes or so after everything is mixed into the broth together. 

6-8 cups of water (can add more if you want it more brothy)
1 29 ounce can of white beans 
1 heaping cup of fresh spring sweet peas
1/2 cup of finely chopped parsley
2 TB of Eden shiro rice miso paste

If you would like to sub in thinly sliced asparagus unstead of peas, I think that could be a nice spring touch. If you wanted to add in kale instead of boy choy I think that could work too, but the bok choy truly adds a simple new flavor and I love how the stalks get soft and easy to eat within the soup. Give it a try!

Much love as always! Hope you are finding new ways to stay inspired int he kitchen this spring- this soup is here to help and also if you haven't gotten to your local farmer's market yet- that is a great place to start as well.... you should be seeing some spring greens, peas, and asparagus popping up.

Abundance Bowls

I have been seeing recipes pop up over and over again on Pinterest and Instagram for such a thing called Buddha Bowls, or Healing Bowls, or Layered Bowls, or Abundance Bowls. Have you seen these too?!? I love it because it seems like they are always just a touch different, but really are all in the same recipe pool with a few common layered parts to make it complete. You can make them with different flavors or veggies depending the season or what you got left in the fridge or pantry. They are fully flavorful and always amazing in color and appeal. I am forever hooked!!!

The common thread for all these bowls is this....
-a grain base (basmati rice, quinoa, buckwheat, millet...)
-a roasted veggie or root option
-a legume or bean protein
-a fresh veggie or green salad option
-a fresh avocado or herb topping

I like to stick to these bowls being vegan, but you could obviously add a meat protein or egg if that is more up your alley than some lentils or beans. If you ask me, this is the best version of a vegan meal...It covers all the bases of feeling nourished and satisfied after a meal.

Truly a beautiful bowl of what real healing food entering your vessel should be all about. It makes you stop and be mindful of each bite as it enters your mouth and as you swallow and reach for the next. The textures...the colors...the warmth and love....So good!

The name "Abundance Bowl" really stuck with me though and thought it would be worth a recipe post to help teach us that this "bowl" really is not super hard if we take the time to make the pieces and have it available for a few days of meals on end. I love that name though because it truly describes to me what it offers. Abundance. You don't need more than what this bowl can offer. It covers all the bases of tastes, textures, nutrition and on and on. It is more than enough. It offers abundance and maybe even a little hope for the journey....(to your mind, soul and body). And because they can so easily be made to be full of abundance without meat or animal proteins I like making them that way. You can add meat to many other meals through your week if that is your diet, but this one really can be so satisfying without meat. If you are looking for ways to eat less meat for health or environmental reasons- here is your start...!

Abundance Bowl Recipe Layers

Cooked Basmati or Quinoa are my go-to's. I like making at least 2 cups dried (4 cups cooked) for these recipes to enjoy and then have easily ready in the fridge as leftovers. 

I almost always cook my basmati in 1 TB of coconut oil and then add the water or even more coconut milk as the liquid part. I usually add a sprinkle of sea salt to the water as well. I cook on medium heat half covered until the water is gone and then I turn off the heat completely and fully cover and let it sit for 15 minutes and then it is always ready to fluff up and serve.

I mostly like to cook my quinoa with a little more flavor... I usually saute a little onion, shallots, or garlic first with some olive oil and then toss in the dried quinoa and after a few minutes add in the water part and sea salt and maybe some pepper. I cook on medium heat till water is gone, half covered and then after water is gone I turn off all heat and cover fully and let it sit for 15 minutes. Then it is ready to fluff up and serve. 

Roasted Roots
1 medium Japanese Sweet Potato
1 medium sweet potato
2-3 carrots
2 medium beets
1-2 TB of olive or avocado oil
sprinkle of sea salt and black pepper
1-2 TB of fresh or dried rosemary, oregano, sage and thyme

Cut up cubes of all the above roots and spread out on a parchment covered baking sheet, rub with the oil, salt, pepper and herbs and bake in a 375 oven for 25-30 minutes until soft and crispy.

Green Garlic Lentils
3-4 fresh garlic cloves sauteed in 1-2 TB of olive or avocado oil
1 cup of green lentils that have been washed and/or soaked and rinsed
2 ts of dried turmeric
1/4- 1/2 ts. of black pepper
1/4-1/2 ts. of sea salt
2 cups of water

In a medium saucepan, saute the garlic, and then add in the lentils, spices and water and let cook n medium heat, half covered until water soaks in and lentils are soft. Then turn off the heat and cover and let it cool and cook the rest of the way. Then within 15 minutes they are ready to serve.

Crispy Curry Garbanzo Beans
1 large 29 ounce can of Eden Garbanzo beans
sprinkle of sea salt
sprinkle of black pepper
1-2 ts of curry powder
1 TB of olive or avocado oil

You can cook these two ways... To get them crispy, almost like crunchy chips or nuts, rub them with the oil and spices and spread them on a baking sheet and bake them around the same time as the roots, or maybe closer to 20 minutes at 375. Or you can put all the ingredients in a sauce/frying pan and warm and crisp up over the open flame in a pan and cook for 5-10 minutes. The crispy ones are great for snacking and topping almost anytime- the ones from the pan are a little more soft and easy to make the main dish with the rest of the ingredients. 

Kale or Mixed Greens Salad
1-2 bunches of lacinato or curly kale washed, dried and cut up in chunks
rub with 1/4-1/3 cup sweet lemon dressing and then top with some of the following...

thinly sliced red onion, or celery, or radishes
sliced pears or apples
roasted pecans, almonds, sunflower seeds, or pumpkin seeds
shaved carrots, raisins, craisins, pomagrante seeds, or dried cherries

Sweet Lemon Dressing
1 fresh lemon squeezed (about 1/4 cup of juice)
add fresh zest from lemon too
1/3 cup of California olive oil
1/4 cup of pure honey or maple syrup
1-2 TB of apple cider vinegar
pinch of sea salt
pinch of black pepper
pinch or dried Italian blend herbs

Put all of the above in a small 1/2 pint jar and shake up until it is all well mixed and emulsified. Then you can pour over the salad or just have available to drizzling over as an option for your guests. 

Add fresh slices of avocado 

Add LOTS of fresh cut cilantro, parsley or basil or a mix of it all if you have a fresh herb garden

You can eat all the parts separate in the bowl, or you can layer and pile it on and mix it all up, or you can put it in a wrap or make a larger salad with it all. It really is what you make it. These have been my go-to layers and like I said I am hooked! This is me on my deck the next day after I did all the cooking enjoying the left-overs and abundance...

I hope you give this recipe idea a try, or even at the least it inspired you to eat more whole, fresh, and colorful. You deserve it- this is a way to show love and kindness to yourself and to those around you.

Much love and abundance to you my friends!! xoxo

Vegan Creamy Tomato Bisque

Tomato goodness! This is the kind of soup that you can truly savor sip by sip and be mindful of the textures and flavors. I was craving a thick...and creamy... tomato bisque and wanted to try something with adding white beans and cauliflower to make it creamy instead of the thick cream. To my surprise, I loved it and it was actually a quick cooking time meal as well. But shhh.... don't get my kids there is 'beans' in this soup. They are so well hidden no one would ever know ;)

This soup is made with mostly pantry items and a few fresh ingredients so hopefully can be made more on a whim when you are feeling the craving for a good, satisfying soup. I did that a few days ago with this one and have been enjoying 'living on a whim' of tomato bisque ever since. I love being surprised again and again by a few ingredients that make something so wonderful and nourishing. Simple in the kitchen always brings be so much joy! And now I can share the love and joy with you too...

I have memories of canned tomato soup with grilled cheese sandwiches. A great American classic combo. But I think I mostly remember a cafe I used to frequent in college that made a weekly tomato bisque that got me through the days of coffee-shop studying when I would 'forget' to eat for hours. So I think this kind of soup brings up the kinds of love and emotion that makes me feel cared for and nourished. Another great thing I love to share :)

Vegan Creamy Tomato Bisque Recipe

{gluten, dairy, nut, seed, egg-free, and vegan}

1/2 cup of chopped sweet onions

1/2 cup of chopped celery

1 heaping cup of chopped raw cauliflower

1 TB of grated fresh garlic (or 1 ts of dried powder) 

3 TB of avocado or olive oil

1/2 cup of a mix of fresh chopped Italian herbs (oregano, thyme, basil, marjoram, rosemary)

 (or you can use 1/2-1TB of dried Italian herb blend)

28 ounces of organic fire roasted canned crushed tomatoes (I used Muir Glen)

15 ounces of cooked canned navy or white beans

2 cups of vegetable or chicken broth

1 cup of non-dairy-milk beverage (I used coconut milk beverage)

2 TB of coconut palm sugar

1/2-1 ts of sprinkled sea salt

squeeze of fresh lemon

In a medium pot, saute the chopped onion, celery, cauliflower and garlic in 3 TB of avocado or olive oil. Saute until soft and then pour in the canned crushed tomatoes, broth, and the rest of the ingredients. Let it all come to a boil and cook for 15 or so minutes on medium heat. Then you can carefully pour all the ingredients in a high powered blender- OR use an immersion blender right in the same pot, which is what I used... to blend up all of the contents of the soup. Everything should be cooked so soft that it will easily blend and cream up. It will become a thick and creamy soup that is ready to serve.

Serve with homemade bread or crackers, or even if you desire grilled cheese sandwiches or a alternative sandwich. Serve with a sprinkle of fresh basil or thyme to make it fresh and fancy. 

I hope you are finding way to make living the gluten-free or more allergy-free life easier. It is recipes like this that keep me inspired to keep it simple and enjoy the small things in the kitchen that create  so much love and nourishment. Don't give up on the journey. Keep going!

Much love as always, xoxo

Parsnip and Sweet Potato Fries

Here in the dreary cold city of Grand Rapids, Michigan, we have a winter farmer's market and if you are fervently looking for some persistent hope and metaphorical sunshine this is the place to visit. As I was in search of such last Saturday, I ventured out to grab some hope and goodies. Which included some of these beauties.

Roots. Parsnips and sweet potatoes to be precise. Root vegetables are grown under the earth and are ready to eat in the late fall and can also be stored throughout the winter months. They "ground and root" us and offer pure love and nourishment to the whole body. The flighty feeling of being blown around by the cold billowing winds whatever which way they might take you can be calmed and soothed by such root vegetables. So you may be tempted to find comfort with caffeine or fake sugar, but go to the roots instead. They bring a sense of warmth and depth...and shed light on the deeper connection to what your body needs.

Sometimes going inward and digging deep is the only way to bring a sense of clarity and truth. The uncovering of one's roots of truth is what one might need to feel one's own strength and power. If you are feeling cold and exposed to wind this season, I encourage you to find some grounding respite and hope in roots.

This recipe is not really rocket science. It can be made in a variety of ways. You can add in some other roots like carrots and beets if you desire. Or if you have some potato loving kiddos in the house that think every meal should consist of white potatoes this might be a fun way to switch out some of those for some other colorful root fries (I speak from a place of love and experience as I have one of theose in my house ;) Roots are a simple way to bring vitamins, nourishment and so much warmth and comfort in the kitchen this time of year.

Parsnip and Sweet Potato Fries Recipe

{gluten, dairy, soy, egg, seed, nut and sugar-free}

6 parsnips

2 large sweet potatoes

1 large bunch of fresh thyme

1 large sprig of fresh rosemary

3-4 TB of avocado oil

1 ts. (or more/less depending on your tastes) of course sea salt

Clean, peel and cut parsnips and sweet potatoes into 3-4 inch stick pieces. Not more than an inch thick for best results. Spread out roots on a parchment covered 11x15 baking sheet. Drizzle with 3-4 TB of avocado oil and use your hands to rub the oil into the roots and spread out evenly over the baking sheet. Then finely chop the fresh rosemary and thyme and sprinkle evenly, along with a generous sprinkle of course sea salt. Use a sea salt that still contains rich minerals and nutrients to get the most out of the salt. Our bodies need salt and if we choose ones that are from the sea with rich minerals our body will thank us for the gift.

Bake in a preheated 375-400 degree oven for 25-30 minutes. Just depends on how crispy and brown you want the fries. When crispy to your liking- pull from oven and let cool for a few minutes before serving. Serve as a side or maybe just make them the main dish too :) 

Sometimes I whip up an easy dipping sauce mixture of organic ketchup and organic mayonnaise for serving. We usually have the vegan-no-egg version on hand but there is some other great avocado oil based mayos out there that can also add some more great fats to your life. 

Another great way to enjoy these fries is over a leafy greens salad with quinoa and kale. Or maybe even add in a protein of meat, fish or beans. Such a great balancing mixture of flavors and nutrients. I have such a deep love for roots, it's hard not to want to add them to every meal.

If you are feeling a bit tossed around by the winds, I hope you find respite in some roots. 

Much love and light, xoxo

Creamy Ramen and Veggie Soup

I love soup. Especially this time of year- have you noticed with my recent postings?!? I could eat soup every night if it was up to me. My husband has been coming around with eating more and more soups, and my kids, well, it takes a little bribing. Mostly with my bread. Which they affectionately call "soup bread" because well, that's what they care about when it comes to another meal of soup and bread. Until this one. They actually ate a good amount before asking for another slice of bread ;) So while I am trying to contain my excitement, and still shovel in some bites, I was doing the happy dance inside. Because this soup is simple, delicious, and full of great nutrients too. I have made it 3-4 times now, mostly on Mondays the past few weeks, and plan on making again tonight...it has become a new family favorite. I hope you give this simple soup a try and maybe even bring up some college life nostalgia in the process ;)

sidenote:
I found these ramen noodles at Costco-which started this whole recipe anyway. They are the Lotus brand, and are made from millet and brown rice.  It says you can buy at Target, or maybe even your grocery store. But you can also buy online at Vitacost (here's a $10 off coupon for first-time shoppers) and Thrive Market, if you cannot find the bulk package at your local Costco. So each noodle cake has 8 grams of protein. So it is an easy way to get good protein and nutrients in a meal without meat protein. Yes, you can add in some chicken if you want, but the simplicity and bare bones of this soup is also just great by itself. Even without the bread ;)

sidenote #2:
I would most definitely suggest having an immersion blender for this recipe to get the best consistency and the most kid friendly version possible.

sidenote #3: (last one I promise ;)
Do you eat this soup with a fork or spoon? The debate happens every time at our dinner table :)

Creamy Ramen and Veggie Soup Recipe
{gluten and dairy-free, vegan without added chicken}

2 TB of avocado oil for sautéing
1 large onion, finely chopped
5-6 cloves of minced or finely chopped garlic cloves
1 TB of grated fresh ginger
1 TB of grated fresh tumeric
1 pound or 2 cups of carrot slices
1 1/2 cups of finely chopped celery
1/2 cup of chopped green onions
1/2 cup of finely chopped lacinato kale
1-2 TB of fresh thyme leaves
1/2 heaping cup of fresh finely chopped parsley
4 cups of vegetable broth (or bone or chicken broth)
4 cups of pure water
1 TB of pure raw honey
1 ts. of apple cider vinegar
1-2 ts. of sea salt (add a sprinkle over the sautéing veggies and then again in the end by taste)
sprinkle of cracker black pepper

4-6 ramen noodle cakes (I used GF brown rice and millet noodles by LOTUS)

1/2 cup of unsweetened coconut milk beverage ( I use So Delicious unsweetened)
additional 1-2 TB of fresh finely chopped herbs if wanted to add some fresh green

optional:
add 1 pound of cooked chicken chunks. I bake 1 pound of organic chicken tenders in the oven at 375 for 25 minutes drizzled with oil/broth/garlic and onion and then chop in chunks and add to the soup if I want to add some extra protein

In a large 8 quart pot, saute the chopped onion, garlic, turmeric, ginger and celery and carrots too. Add in the kale and green onions and herbs and cook for a minute, then add in the water and broth and bring back up to a boil. Then spoon in the honey and vinegar and salt and pepper to taste. Let it cook for 30 minutes on medium heat or so until carrots are soft. Then get out the immersion blender and blend in about half the soup so you get a creamy veggie consistency, but also half the soup still has chunks of carrots and celery.  You can do this or you cannot, or you can do it more or less depending on your preferences. After doing this step you can add the 4-6 cakes of the ramen noodles (and this is where you can add the chicken if you prefer). Then, you can add in a touch of coconut milk and fresh chopped herbs, turn off the heat and let sit for 10 minutes until the noodles are soft and separated  Then serve up and ENJOY! Serves 4-6 or 1-2 and leftovers for a day or two. 

Blueberry Pancakes

Friends, I know it has been forever since I was posting regular recipes. I have had a long season of no sleep, recovering, moving across town, growing babies into small children, health issues, pain, trauma, loss, and yet I still keep going, but the recipes stopped. I am hoping to re-think how this blog and recipes come from me over the rest of the year and hopefully jump start a new version of Hope for Healing by 2017. Maybe a little less bloggy and more of a recipe resource. Or who knows!

But for now, I thought I would still add in a few recipes when I can or when I am inspired. And, blueberries are bringing me out of my funk for now. So, thank you, God for blueberries :) These little babies are making their way into almost every meal and about 100 pounds of them landed into the deep freezer. So yes, we love our blueberries around here. I don't expect you to understand, but if you do, you may just have some blueberry pancakes on the brain as well.

Blueberry Pancakes Recipe
{gluten, dairy, egg, soy, nut, seed, and refined sugars-free}
1 1/2 cup of oat flour
1/2 cup of tapioca flour
1 cup of either rice, sorghum, or quinoa flour
1 1/2 TB of baking powder (I use Hain brand for no corn ingredients)
1 ts. of baking soda
1 ts. of sea salt
1 cup of mashed bananas (about 3 ripe bananas)
1/4 cup of maple syrup (or coconut sugar)
1/4 cup of olive oil
1/2 cup of applesauce
1/4 cup of apple cider vinegar
1 1/2 cup of coconut milk beverage

1 heaping cup of blueberries mixed with 1-2 TB of both lemon juice and maple syrup in a small saucepan, sauce until soft and with tons of blue juices but the berries still have form

you can sprinkle extra fresh blueberries if you want more blue ;)
                            
On a pancake skillet or crepe pan, scoop a TB of organic coconut oil onto the pan and let it melt then use a 1/3 cup and scoop the batter onto the pan. I can fit 8 pancakes on my large electric skillet pan, but probably only 2-3 on a small crepe pan. This recipe usually makes me about 18-20 small pancakes. You have to let them cook on a 325-350 heat for about 3 minutes on one side and 2-3 on the next. Make sure to not leave the pan side to avoid burning :)
                          
Serve with a dollop of ghee or butter and some pure maple syrup for breakfast, lunch or dinner. Paired greatly with smoothies, potatoes, or some form of sausage. That's a meal and a half for most! Also, a great recipe to keep for most all nut-free and egg-free pancakes- the applesauce, banana and apple cider vinegar combo make the difference. Omit the blueberries and add in any berry or pumpkin, squash, or beets... whatever.

Much love and grace and peace.
Love,
Stephanie

Sweet Potato Quinoa Nuggets

Another sweet potato treat. These nuggets are perfect for a half pint's dinner, or let's be honest, they are perfect for two full grown adults to share as a snack, dinner or fun appetizer too. Super simple ingredients and full of nutrition, protein and flavor. Healthy food doesn't have to be hard to swallow and eating crappy processed food shouldn't be a crutch to fall on. 

Friends, you deserve to feed your life goodness. Yes, I am referring to food, but also all forms of life, hope and good. Your body and life will give back to you what you put in it and if you are feeding it processed crap, then what do you expect?!

So choose life and goodness today. And whip some of these sweet and crunchy sweet potato nuggets to spice it up a bit. This dish could also be a fun finger food at any holiday party. Or perhaps a great addition to any game-day spread. You can serve with your favorite aolli, ketchup, BBQ, or even a Greek yogurt (or vegan alternative). I mixed up some veganaise, organic ketchup and a dash of chili powder to my serving plate. I love sweet potatoes with a little kick of spice. 

Sweet Potato Quinoa Nuggets Recipe

{gluten, dairy, nut and egg-free, vegan}

2 cups pre-cooked quinoa (cook 1 cup dry quinoa and with 2 cups veggie broth for added flavor)

3 cups of pre-baked sweet potato mash (bake 2-3 small sweet potatoes in foil at 350 degrees for 1 hour)

1 cup of garbanzo bean flour

1/2 cup nutritional yeast (optional: added for flavor only)

2 TB of olive oil

1 ts. of each paprika, chili powder, garlic powder, tumeric, cumin, sea salt and black pepper

1/2 - 1 cup of finely chopped kale

2-3 TB of finely chopped fresh cilantro

Mix all of the above ingredients together in a large mixing bowl. 

The 'dough' will almost be like a sticky cookie dough. Then form small TB sized patties in your hands and  place the nuggets on parchment paper on a baking sheet. Drizzle the nuggets with olive oil and even press down with a measuring cup to help them flatten and have a flatter or more even surface.

Bake at 375 degrees for 30 minutes. You can flip them half way if you want them to have even crispy sides. This recipe should make about 35-40 nuggets depending on how big you make them.

They come out crispy on the outside and chewy soft in the middle. Serve with your favorite dips: ketchup, BBQ, vegan mayo, mustard, plain or Greek yogurt....the list can go on....

Kids will love these finger foods too. Just make it fun for them to dip them in a yummy sauce or yogurt. Or have them help you mix up the batter and get their hands dirty too. That is the one thing that I have found with my picky 3 year old eater is that if he helps make it there is a higher chance we will actually eat it too! And even if you don't have any little ones to share this with, I hope you try these nutritious treats out and have fun too!

Much love and ENJOY!

Butternut Squash Mac and Cheese

So for those of you that have noticed....it's been awhile since a recipe. Six months to be exact. And because of lots of friendly nudging and bugging I decided it was about time to get back into posting recipes. A lot has happened sine I last posted. Let's see...I missed the whole summer on the blog. I passed 1,000 likes on my Hope for Healing Facebook Page. (That's just crazy to me!!!) Then, oh yeah, I had a beautiful baby girl and she is just gorgeous and perfect in every way. An angel baby. Yes, a miracle in more ways than one, and has left me enjoying every second of her new born world. I had bit of a traumatic birth and have needed the time to recover and spend no time thinking about recipes and blogging and only about healing and figuring out life as a new mommy again. I won't get into details about my birth story, but I am grateful to be alive. And I'm not being dramatic. 

And I am reminded of the birth of this blog as well...trying to spread a little more HOPE for the HEALING journey towards health and life after going gluten-free (or whatever health and healing journey you are on!) So I decided to pick up my pen and apron again... I may a bit slower to post with two little ones, and there may be less small talk and just recipes, but I'm pretty sure that's what keeps you coming back for more anyways ;)

We have been eating lots of simple meals and old favorites of late. Lots of my go-to meals and trying to get my 3 year old to eat anything fresh. We have been eating lots of fresh foods from our backyard and local farmer's market. There is no food better than the one's from your backyard. Fresh, ripe and perfectly delicious. And now here we are fully into the fall season with gorgeous squash and pumpkin to add to everything. Including a vegan mac and cheese to make it fall-licious!

Here is a simple fall favorite that I have been making at my house for a while now, but haven't posted for some weird reason. And as we have had it a few times already this fall, I thought it would be a good easy recipe to post after such a long leave of absence. And, my favorite comfort food for sure would be mac and cheese. No questions asked. It was my favorite food as a child. My quick answer to the 'favorite food' question and now as an adult it has only morphed into something creamier, more nutritious and with no actual cheese!

Butternut Squash Mac and Cheese Recipe

(gluten, dairy and nut-free)

1 medium yellow sweet onion

3 finely minced cloves of garlic

2-3 TB of olive oil, ghee, or even leftover bacon grease to add extra flavor

2 TB of white rice flour (or tapioca or arrowroot flour work just as well)

2 cups of non-dairy milk (I like to use So Delicious coconut milk beverage here)

1 ts. of sea salt

1/2 ts. of fresh ground black pepper

1 ts. of ground paprika

1/2 ts. of ground tumeric

1 ts. of Italian seasoning blend or just ad a dash of dried rosemary, oregano and basil

1/3 cup of nutritional yeast

optional: 1- 1 1/2 cups of Daiya shreds 'cheddar flavor' cheese

2 cups of butternut squash puree 

(make ahead of time by blending a medium baked butternut squash with a splash of water)

2-3 cups of fresh pure water

1 16 ounce package of elbow rice noodles. I only use Tinkyada brown rice elbow noodles here. 

Fresh chopped parsley to serve.

In a large pot or dutch oven (10-12 quart), saute the chopped onion and garlic until translucent and soft. Then sprinkle in the flour and make a little bit of a rue substance, then add the milk and wisk fast to blend in the flour and milk with the onions and garlic. You should get a thickened cream-looking sauce. Then add the seasonings, nutritional yeast and dairy-free cheese. Let the sauce come to a boil and then  add in the creamy butternut squash puree, water and dry pasta noodles. You are going to cook the noodles in the sauce. To do this, you need to turn the heat to medium and stir CONSTANTLY to make sure the noodles don't stick and to ensure a creamy mac and cheese. It should take 12-15 minutes until the noodles are cooked and you will notice they start to plump and add thickness to the sauce. It's a marriage of dry and wet and ends in a creamy goodness. I said to add 2-3 cups of water because depending on how thick your butternut squash puree is you may need a little more water or "wet" to get the noodles to soften properly. When the noodles have taken over the sauce. It is finished. Take off the heat completely and let sit for 10-15 minutes to soak together and cool off. Then ready to serve! Serve with a big sprinkle of fresh parsley or other favorite fresh herb blend. 

You can also pour into a 9x13 pan, top with your favorite GF bread crumbs and olive oil, and then save or freeze to bake in the oven for a later date. Serve big boy slices after warmed in the oven for 30 minutes with a sprinkle of fresh parsley.

Happy Fall and Enjoy!