Gingered Carrot Soup

This is a soothing soup recipe with a serving of healing ginger and creamy carrot broth. It is perfect to use up some of those lingering fall carrots, and I also love the color and scents of this yummy soup. It is a bright orange and full of soothing ginger aroma. There is something about truly enjoying the bowl of soup before you, not only are swallowing those soothing spoonfuls but you are able to breath in the healing aroma.

The carrots I am using up today were the small, beautiful, unique carrots that I bought from a local farm this past fall. They had little nubs, weird shapes and growing hairs coming off of them, and they needed to be pealed and cleaned up to be eaten. Which is usually a good indication that it is time. :)

If you want to pair this soup with a hearty gluten-free bread or cracker, or with a side salad you will have a very filling meal on it's own. I love having vegetables as my main dish. Just makes sense to eat the beautiful colors as the main attraction. That is what makes you beautiful, all those beautiful foods making their way through your being to produce health and beauty through and through. I love the idea that the food you eat is what builds your body. If you are eating packaged, chemical-filled and processed foods your body will be building your body with those ingredients. The more we can give our beings true foods the more we will start to feel strong and healthy in ever part of our bodies. We are whole beings, you can't expect to strive to be a healthy person without thinking more holistically. Every thing is connected. It's true.

Carrot Ginger Soup:

2 lbs of carrots (6 cups or so of chopped carrots)

2 small pealed and chopped apples

8 cups or so of boiling water

1 cup of non-dairy milk (either almond or coconut)

1 medium onion diced

1 TB of olive oil

1 celery stalk diced

1 chopped garlic clove minced

1/8 cup of shredded fresh ginger

4 cups of low sodium vegetable broth

1 ts. of sea salt

1 ts. or so of ground black pepper

1 TB of agave nectar

handful of fresh sage diced into tiny pieces

dash of cinnamon

dash of nutmeg

coconut cream for topping if you desire

First, boil a large pot of water and toss in the chopped carrot and pealed apple pieces (do not need to be small because you are going to blend when soft). Boil until soft and then transfer from the pot into a strainer. Pour the cooked carrots into a blender or food processor and blend with 1 cup of non-dairy milk, either almond or coconut. When smooth, wait to pour into pot with sauteing onions and celery.

Then, saute the onions, celery, and garlic in olive oil in the same pot after dumping the water with the carrots. Saute until soft. Pour in the blended carrots and add the rest of the ingredients. Cook until boiling and let the flavors simmer for 10 minutes or so.

When ready to serve top with a dash of cinnamon or nutmeg and a dollop or coconut cream or even plain goat yogurt or greek yogurt.

I just love a hot bowl of soup on a cold fall day. Comfort and love in every spoonful!

Enjoy, and stay warm friends!

Raw Breakfast Muesli

This is a simple but nutritious breakfast that I have been enjoying as of late. Yes, it seems to be hot cereal season, but this can be warmed up in the morning if you so desire. It's one of those dump and leave recipes that is a healthy way to start the day. So, let me just help you embark on this great idea of making muesli in your own kitchen with a few yummy, simple ingredients.

Step #1, get out a medium glass bowl (preferable with a lid).

Step #2, measure out 1 cup of gluten-free rolled oats, pour in bowl.

Step #3, add 5-6 chopped dates, 1/2 of sliced or whole raw almonds (or 1/2 cup of sunflower seeds, or another raw nut of choice or what is available).

Step#4, add 2 cups of a non-dairy beverage. I used coconut milk beverage, but almond milk will work too.

Step #5, stir, and keep on cold shelf on the counter or in the fridge for overnight (or at least 6 hours).

Step #6, find it in the morning with most all the milk soaked up and a creamy ready to eat bowl of cereal. Or, if you are looking for a warm meal, toss all of the ingredients in a saucepan and warm up for a few minutes, or put in a microwave and heat for 2 minutes. Ready.

That's it. It's easy and delicious. Also, you can do this with other pre-cooked gluten-free grains/seeds, like millet, buckwheat, kasha, or quinoa. It has 4 simple ingredients that you could add more if you wanted to, but is good just that simply too. It is soaked so it is much easier to digest, and it is a great way to eat a healthy breakfast without a lot of pain or prep. It is a great recipe for those just embarking on what a gluten and dairy free diet looks like. You can eat this for breakfast and it will keep you going all morning. Also, because the natural date sweetness soaks into the mixture you do not need to add any sweeteners (beside the dates) whatsoever. So, what more could a healthy breakfast ask for?!

Some other ingredients to add at serving time if you want to boost it up just a bit:

- a scoop of ground flaxseed

- some cinnamon or nutmeg

- a scoop of rice bran

- a scoop of rice protein

- a scoop of maca root powder

- fresh/or baked apple

- fresh blueberries or other berry

- a dollup of goat yogurt

- a spoonful of shredded coconut

- and the list could go on and on...

Hope you try this out and enjoy! Don't forget that living a whole and healthy life doesn't have to be rocket science, just a lot of love and dedication.

Much love to you!

P.s. Dates are really yummy in this recipe, so don't even try and substitute those...:)

Pumpkin Cheesecake Bars

It's almost the holiday season. Time to re-think how to make the holiday favorites the healthier way. This year I wanted to try something a little bit more rich in the gluten-free and dairy-free person's eyes (and stomach). And...my husband has been asking me to come up with a healthier cheese cake recipe for months, and well, pumpkin makes it possible. So, this recipe does have dairy in it, but they kind of dairy that is used can be released of the lactose content. There is strained yogurt, so that is becomes kinda like a yogurt cheese. When it is strained it drains the main lactose parts, and the yogurt contains many probiotics to help with digesting. So, if you are a regular reader you know that I don't usually use dairy in  my recipes, and this one is an exception. :) Just because. It's a treat. I had no problems with the after affects of eating it, and I thoroughly enjoyed every bite.

Sometimes you just have to :)

So, here we go. Mix the following ingredients together in a bowl with a fork and then flatten out in a 9x13 Pyrex baking sheet, or a 9x9  spring form pan. Bake in a 350 degree oven for 20 minutes. Until it is golden brown. Pull out of the oven and let it cool for 30 minutes.

Almond Crust:

1 cup of ground almonds (or you can use 1 cup of GF oat flour here to be nut-free)

1/2 cup of tapioca flour

1/3 cup of palm oil shortening

2 TB of coconut palm sugar

1 TB of water

1/2 ts of sea salt

As the crust is cooling you can mix up the inside pumpkin cheesecake...

Pumpkin Insides:

3 cups of pureed fresh pumpkin (or canned will work too)

2 cups of strained yogurt (I used Greek Yogurt, or you could strain 4 cups of regular organic yogurt over night to strain out the liquid and come up with yogurt cheese)

3/4 cup of coconut palm sugar

1/3 cup of maple syrup

lemon juice from 1/2 of lemon

2 ts. of ground ginger

2 ts. of ground nutmeg

1 TB of ground cinnamon

2 farm fresh eggs

1 TB of vanilla

Whip up all the ingredients and pour into the pan with the crust. Smooth over and bake at 350 degrees for 50 minutes to an hour, depending on your oven. Pull from the oven and the tops should be a golden orange and it will not be wiggley in the middle. If you want to check with a toothpick to see if it is not gooey in the middle to know if it is cooked all the way through.

Let cool on the stove and then cover and let chill in the fridge for at least 4 hours before serving. It gets better the colder it is. Served chilled and with a warm cup of tea or favorite desert beverage. 

I needed to try this slice out before I served it... yep it is divine. And it is made with all healthy and whole ingredients! It is a simple way to enjoy something special these holidays without feeling like you are missing anything or indulging in something you will regret later.

Enjoy friends!

Kale Carrot Quinoa Pilaf

It's time for dinner and you are scrambling for a healthy side to use some vegetables and a healthy grain...time to make it simple and fresh. This recipe is not rocket science, but it is a beautiful addition to almost any meal that included a side of meat and another veggie. It is filling and nutritious with a healthy dose of the complete protein found in quinoa, and extra benefits from the kale and carrots. I love colorful food, and this dish is simple but definitely not boring!

The cooking time to make this is only about 20 minutes too, so it does not need to have a lot of time or thought put into it. That is my kind of healthy dish! So, get out your quinoa and start chopping up those carrots, because you will be almost done cooking this before you are done reading this post ;)

Kale and Carrot Quinoa Pilaf Recipe:

1 TB of olive oil

1 small yellow onion

1 cup of dried quinoa

1 cup of water

1 1/2 cup of vegetable broth

1 cup of chopped carrots

2/3 cup of finely chopped kale

1 TB of wheat-free tamari sauce

1 ts. of ground ginger

1 ts. of dried or fresh oregano

sea salt to taste

cracked pepper to taste

2/3 cup of crushed walnut or almond pieces

added freshly chopped parsley to top or to mix in last

Start with sauteing the diced onion in the olive oil in a medium saucepan. After 5 minutes and your onions are translucent, add in the dried quinoa, broth, and water. Stir it all together and let cook for a minute. Then add in the chopped carrots and kale. Cook at a medium heat for 15 more minutes until the water is all cooked up and the quinoa is cooked through. Add in the spices and the crushed nuts in the last 5 minutes of cooking. Continually stir to keep from burning and then serve with the fresh parsley on top if you so desire. 

No too hard, and using simple ingredients to make a filling and nutritious side. Quinoa is a complete protein and it is a great vegan and vegetarian protein.  Hope you try it out, and be creative with whatever veggies you have laying around. Don't feel like you have to go for a special ingredient for this one, just use what you have and indulge in the simplicity. 

Much love to you!