Yes, I’ve been on gone from WordPress for some time now. I needed a break to catch up on my reading. I’ve been reading through the comments of other recipe and wellness blog sites. One of the most common comment I’ve read is that people don’t have the time or the interest in why you created the recipe or wellness tip. Most of us just scroll to the bottom to see the recipe. So, I’m changing it up. When I post a wellness tip or recipe, that’s all you’ll see. No explanation. Here we go Curried Creamy Carrot Soup
Curried Creamy Carrot Soup
- 1 bunch orange and white carrots (8) chopped
- 1/2 sweet Vidalia onion, chopped
- 1 Tablespoon organic virgin unrefined coconut oil
- 5 Tablespoons veggie bouillon
- 5 cups water
- 1/2 teaspoon chopped fresh ginger
- 1/2 teaspoon ground turmeric
- 2 teaspoons curry powder
- 1 can (15-ounces) full fat coconut milk
- 2 Tablespoons arrowroot dissolved in 1/2 cup water (opt)
In a medium saucepan, saute carrots and onions together in coconut oil until onions are translucent. About 15 minutes. Add the veggie bouillon and water. Bring to a boil. Lower heat and simmer until carrots are fork tender. About 15 minutes. With a hand blender, puree the soup until creamy. Add the can of coconut milk. Whisk until blended. If you like it a little thicker, you can add the 2 tablespoons of arrowroot dissolved in a 1/2 cup of water. Continue simmering until soup has thickened.
Makes 6 servings
Well there you have it. Curried Creamy Carrot Soup just waiting for a spoon!
I have been decluttering every area of my life from my living space to my work habits, from my social media presence to my simplistic existence, and it’s taught me what’s really important in life! All this decluttering has led me to downsize my cookbook collection. This year I gave cookbooks away as Father’s Day gifts to my sons along with a pound of unique coffee that represented their personality. But the ones I’ve saved I vowed myself to go through and Raw Up my favorite recipes within those pages and make them raw alkaline vegan for the 50 Day Cleanse and beyond.
Velvety Beet Soup is the first one.
Velvety Beet Soup
- 4 small beets, scrubbed and chopped
- 2 cups diced Italian plums
- 1/2 teaspoon dried tarragon or mint
- 1/2 teaspoon Middle Eastern spice blend (recipe below)
- 3 Tablespoons Apple cider vinegar
- 2/3 cups water
- 1/2 teaspoon Himalayan salt
- 1 stalk celery, thinly sliced
- 1 green onion, thinly sliced
- Whirl first 7 ingredients in a high powered blender or nutribullet.
- Pour into favorite bowl.
- Garnish with onions and celery
Middle Eastern Spice Blend
- 1 teaspoon each: sweet paprika, black pepper, cinnamon, coriander, and cumin
- 1/2 teaspoon each: allspice, cloves
Mix together, store in glass jar for six months.
Variation: Add a dollop of cashew sauce over the top and sprinkle on a bit more spice for heat.
We all have those moments in our lives that make us stop and rethink our decisions. Or maybe we don’t and it’s just part of my life in the second guessing game I’ve been playing all my life. I only know from my experience; I second-guess myself all the time. Always wondering if I said the right things or did the right things. Always wondering if what I’m doing is right or just right for me. The only time I never second guess my decisions is when I’m standing at my cutting board with a knife in hand ready to tackle yet another meal. My Alkaline Pad Thai is one of those meals where color comes alive in both taste and eye appeal.
This is the salad or meal I take to every big gathering. It’s kind of like my signature dish, but it wasn’t my own, to begin with. This is one of the biggest recipe tweaks I’ve done because I loved the color. I wanted to make for all my allergy prone family and friends where soy, nuts, or sugar isn’t allowed but flavor is still welcomed. The original recipe comes from Oh She Glows, it contains a lot of soy which I believe is bad for our health plus, my husband and I are highly allergic to it.
Totally Raw Alkaline Pad Thai
Yield: 12 large servings
- 4 medium zucchini, spiralized
- 4 large carrots, spiralized
- 2 red pepper, thinly sliced
- 2 cup thinly sliced red cabbage
- 6 green onions, thinly julienned (easier to use scissors)
- 2 Tablespoons sprouted golden flax seeds
- 2 Tablespoons hemp seeds
- 2 teaspoons unhulled sesame seeds
For the dressing:
- 2 garlic cloves
- 1/2 cup raw organic sprouted sunflower butter
- 4 tablespoons fresh lime juice
- 4 tablespoons coconut amino acids
- 4 tablespoons water
- 1 half raw peeled apple pureed
- 1 tablespoon avocado oil
- 1 teaspoon freshly grated ginger
- Prep vegetables. Combine all the veggies in a super large bowl. I usually take a pair of kitchen scissors and cut into the salad to make it easier to serve and eat.
- Prepare the dressing by processing all dressing ingredients in a mini processor. Do not pour dressing over salad until ready to serve.
- When ready to serve pour dressing over top. Mix and sprinkle on the seeds.