Spicy Sweet Potato Carrot Soup for the Soul

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Hey friends! Let’s jump right into this one!

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IngredientsIMG_2653

2 Russet Potatoes

1 Large Sweet Potato

2-3 Carrots

1 Yellow Onion

2-3 Ribs of Celery

Salt

Pepper

Cayenne

Chili Powder

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Begin by peeling your potatoes and and chopping them into 1/2 inch pieces. Take out a big pot and fill it 1/2 way with water. When the water begins to boil add your potatoes, chopped carrots. Allow for them to cook for 10 minutes then add diced onion, and celery. Allow to cook for 10-15 more minutes then pull off the stove, and strain out half of the water. Make sure you don’t pour out all of it, you’ll use it as your broth base. Take the remaining water and vegetables and place in a blender or food processor. Once everything is creamy and smooth, pour back into your pot and season to taste with salt, pepper, cayenne, and chili powder. And you’re done! Easy as that! This meal makes a bunch and it is so nourishing to eat during this cool months.

Enjoy ❤

Comfort Food for the Vegetarian Heart: Baked Potato

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My first Winter/Fall as a vegetarian was a bit brutal. I couldn’t figure out what exactly to eat to fill me up and give me the nourishment I needed to feel fed and warm. This is a recipe my mother taught me and boy is it good!

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Ingredients

1 potato

2 Portobello Mushrooms

1 bunch of Kale

Vegan Butter or Coconut Oil

1 Red Bell Pepper

2-3 shells of garlic

A pinch of Salt

A pinch of Pepper

Cheese

Sour Cream

Pine Nuts

Serves: 1

Cook Time: 45 minutes-1 hour

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Preheat the oven to 425 degrees fahrenheit. Take out a baking pan and tin foil. Grab your potato and poke several holes in in with either a knife or a fork about 1 inch deep. Then wrap your potato in tin foil, place in the pan or directly in the oven. Set the timer for 45-55 minutes or until soft. In the last 15 minutes on the timer, pull out a frying pan, add in coconut oil and garlic. Allow the garlic to simmer on low/medium heat for a few minutes. Chop the kale (about 2-3 leaves), red bell pepper, and portobello. Add them into the pan and sprinkle with salt and pepper. Put a lid on the frying pan and let cook on medium heat for several more minutes. Keep an eye on the kale to make sure it doesn’t wilt. Once the veggies are soft and the potato is cooked, load up your potato with butter/coconut oil, veggies, cheese, sour cream, and pine nuts.

Enjoy ❤

As always, leave a comment or message bellow! Let me know how you liked it and let me know if you have any suggestions for further posts or recipes!

Meet Your New Favorite Snack: Broccoli Tots

Broccoli Tots

Broccoli is the new potato this season, folks! These little tots are heavenly and will make you wonder why you’ve been wasting your time eating frozen pieces of shredded potato your whole life. Trust me.

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Ingredients

1 cup Broccoli

1/4-1/2 cup Cauliflower

1/2 Yellow Onion

Coconut oil

1 tsp Salt

1 tsp Pepper

2 Eggs

1/2 cup Cheddar Cheese

1/2-3/4 cup Italian Bread Crumbs

Dipping Sauce

Ketchup or Ranch Dressing

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To begin, set the oven to 400 degrees. Take your broccoli, cauliflower, and onion and chop finely. Place in a large or medium sized bowl and add eggs, shredded cheddar cheese, salt, pepper, and breadcrumbs. Mix the contents with a machine mixer or your hands. Take out a baking sheet and grease it with coconut oil. Make your tots and then place in the oven for 20-25 minutes. Once they are golden on the top, take them out and let them cool for five minutes. After that grab yourself some ketchup and you are ready to go! This meal is a great side dish or a nice snack. ❤

Follow my blog to get access to more recipes! As always, leave a comment or any questions you have bellow!

A Lotta Enchiladas: Nutritious & Delicious Recipe

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Giving up meat was a super hard thing for me, but I did it for health reasons. However, it’s recipes like this that make all the difference! It’s packed with veggies and nutrients, super filling, and hits just the right spot! It’s terrific for a family dinner because it makes a bunch! butternut squash

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Ingredients

Coconut oil

1 Butternut Squash

1 Medium Sweet Potato

1 15oz can of Black Beans

1 Onion

1 Zucchini

1 can of Hatch Green Chilis

1 Green Bell Pepper

1 can of Hatch Green Enchilada Sauce

1 can of Hatch Red Enchilada Sauce

2 tsp salt

2 tsp pepper

2-3 tbsp Chili Powder

2 tbsp Turmeric

1 tbsp Cumin

Blue Corn Tortillas

Toppings

Avocado

Salsa

Cilantro

Lime

Pepper Jack Cheese

Sour Cream

Cook Time: 45 min – 1 hour

Serving: 10-12 enchiladas

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Turn on your oven to 400 degrees fahrenheit. While that oven is warming, peel, take out the seeds, and dice your butternut squash. Take out a baking pan and grease it with Coconut oil, put the squash in, spinkle salt and pepper on top, and place in the oven for 10 minutes. When the timer goes off, flip the squash in the tray and turn the tray around so that the side that originally faced the front now faces the back. Cook for another 10 minutes.

While your Squash is Baking, take out a medium size pot and fill with water. Peel and dice sweet potato into bite-sized pieces and place in the water once boiling. Allow the potato to cook for 10-15 minutes in the water on medium/high heat or until they are soft.

Now, take out a frying pan. Place enough coconut oil in the pan to cover it evenly, add chopped onion, zucchini, bell pepper, black beans, and hatch green chilis into the pan. Add Seasoning: cumin, turmeric, chili powder, salt, and pepper. Allow for them to steam cook on medium heat with a lid on top for 5 minutes, continuously check and stir the pan.

Once the veggies have softened, take out another frying pan and add half of both cans of enchilada sauce to the pan, add the other half to a separate frying pan to heat and soak your tortillas. Check on both your butternut Squash and Sweet Potato. By now they should be about done. Strain Sweet Potato and add to the pan with veggies in it. Take Squash out of the oven and do the same. Next, take two corn tortillas at a time and place them in the pan that is solely enchilada sauce. Turn on medium heat, and continue to flip the tortillas until they are warm/hot. Place the heated tortillas on a plate, add in veggies and toppings of your choice. I’ll be real with you for a moment: the sour cream and cheese are the best parts so take that extra scoop if you need. Enjoy! ❤

As always, leave any questions or comments bellow to let me know how you liked it!

Super Smooth Blueberry Peach Smoothie

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Can’t get enough of a good smoothie, so here’s one to try out!

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IngredientsSmoothie.jpg

1 Banana

1/4 Cup Blueberries

1/4 Cup Peaches

1/4-1/2 Cup Brown Cow Vanilla Yogurt

1 Cup Orange Juice

Add

2 Tbsp Flax Seed Oil

2-3 Tbsp Chia Seeds

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Pretty Basic. Throw it all in a blender for 15-30 seconds and you’re good to go! I love smoothies because they are so simple and so easy! Blueberries are a great source of energy and help keep focus through out the day. They are also full of medicine quoteantioxidants which kill free radicals in the body and promote healthy aging and can help prevent cancer. Tag teaming with peaches and you’ve got an unbeatable combination: they are so, so delicious — definitely one of my favorite fruits — and they are also full of antioxidants and Vitamin C. In addition to inhibiting free radicals, the Vitamin C found in peaches, blueberries, and orange juice promote healthy skin and youthful properties because it increases collagen production. Furthermore, both peaches and blueberries promote a healthy heart ❤ Peaches and Blueberries both contain fiber and Vitamin C, the bananas and peaches contain potassium, all of which can dramatically reduce risk of heart disease if taken regularly and with a low salt diet. And if that’s not enough, the yogurt will help your gut’s micro biome and promote good gut bacteria and healthy flora which will help with your digestive processes. Enjoy! Please leave a comment bellow and let me know what you think or if you have any requests for recipes ❤

Sources:

Feature, Carol SorgenWebMD. “Heart-Healthy Diet: 5 Foods for Your Heart.” WebMD. WebMD, 2015. Web. 10 Oct. 2015.

“6 Healthiest Berries for Women’s Hearts.” Health.com. Health.com, n.d. Web. 10 Oct. 2015.

“Peaches: Health Benefits, Nutritional Breakdown.” Medical News Today. MediLexicon International, 11 Sept. 2015. Web. 10 Oct. 2015.

Nutrition Bowl

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Make this meal for a quick and easy lunch or dinner. This meal is filling and oh so so good for you!

Ingredients:

1 cup Quinoa

1 Sweet Potato

2-3 Carrots

1 head of Broccoli

1 cup of Spinach

1 Avocado

Coconut Oil/Olive Oil

1 tsp Cumin

1 tsp Chili Powder

A pinch of Salt

A pinch of Pepper

Toppings: Salad dressing of choice (I used Annie’s Goddess Dressing) and nutritional yeast

Serves: 2 

Cooking Time: 20-25 min.

Begin with a medium and a small pot. Put 2 cups of water in the small pot and fill the medium pot with 3/4 of the way. Put both on high heat and wait for them to boil. While waiting, measure out 1 cup of quinoa as well as peel and cut your sweet potato into small pieces, no larger than 1/2 inch thick. Once both waters are boiling, place the quinoa in the small pot, cover with a lid, and place on medium/low heat. Place the sweet potato into the medium pot, cover with a lid, and place of medium/high heat. While those cook, take out a frying pan and place either coconut oil or olive oil into the pan. Put in enough to spread evenly across the bottom. Cut up Broccoli and Carrots, place in the pan on medium/high heat. dd in cumin, chili powder, salt and pepper. Stir and then cover with a lid and turn the heat on medium/low. As the vegetables steam, check our quinoa. If all the water as evaporated, taste and make sure the grain is soft. If not, add another cup of water and place the lid so that it creates a vent between the lid and the pot. Let steam for another 5 minutes. If it is ready, take off heat. Check sweet potatoes with a fork. Once they are soft and easy fall apart, strain them and place into the pan with vegetables. Stir around until the oil and seasonings evenly coat all the vegetables. Take off of heat. Place quinoa and veggies in a serving bowl, add spinach and avocado. Add salad dressing and nutritional yeast.

Enjoy ❤

Kitchari: Sattvic Goodness

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If you’ve ever been introduced to the yoga sutras or Ayurveda, you might have heard of the phrase Sattva. Sattva is one of the three Gunas (qualities) humans naturally cycle between. The other two are Rajas and Tamas. Rajas is fiery, anxious, and over stimulated while Tamas is lethargic, heavy, lazy, and stagnant. Think about a past meal that was really spicy, did it leave you feeling rajasic? Or how about after a thanksgiving meal where you over ate? Did you find you were you tired, sluggish and it was hard to do much of anything? That’s tamasic. Sattva, however, is balanced, pure, and clear minded. It is a quality that can be achieved by many different tasks and doings, but one way to bring the body into Sattvic balance is to eat a Sattvic meal. Kitchari is just this! It is designed to help digestion, cleanse and strengthen the organs, and bring the body into a state of wholeness.
Ingredients:

1 cup Mung Beans

1 cup Basmati rice

2-3 Tbsp Coconut oil or Ghee

1 yellow onion

1Tbsp fresh ginger

1 tsp cumin powder

1 tsp cumin seeds

1 tsp mustard seeds

1 tsp fennel seeds

1 tsp cardamon powder

1 tsp coriander powder

1 tsp turmeric powder

A pinch Pink Himalayan Salt

Optional:

2-3 carrots

1 large head of broccoli

Optional toppings:

Lime

Cilantro

Nutritional Yeast

Greek Yogurt

Serves: 4-6 Servings

Time: 45min

To start off, get one large pot and one medium pot. In the large pot bring 3 cups of water to boil. In the medium pot bring 5 cups of water to boil. Add the rice into the large pot, stir it, bring the temperature down to simmer, and cover your pot. Do then same thing with the medium bowl, adding the mung beans. If you have a slow cooker/crock-pot your can put the mung beans in there, filling the pot to the top with water, put on medium-high and let cook until the beans are a soft, saucy mix. This will take a few hours.

While the rice and mung beans begin to cook, take out a frying pan and add coconut oil or ghee. Next, chop up the entire white onion, place it in the pan and put on medium heat. Add chopped carrots and broccoli here. Then add shredded ginger (best if graded on fine part of a cheese grader), and all of the spices listed above. To be honest, I never measure out these spices, I just add what feels appropriate. So do the same, feel free to mix it up and add more or less. The dosage above is just a good outline.

Continue to stir your pan here. Bring down to medium heat and cover with a lid for a few minutes. Once you’ve done this, give your rice and beans a stir. The rice will probably be done by this point, but the beans will need a bit more time. Remove from heat. Add coconut oil to the rice and a pinch of pink himalayan salt. You’re veggies are probably done by now, too. Add them to the big pot of rice. Continue to let your beans cook until all the water has evaporated and the mung beans are soft. Once ready, add them to the rice pot and stir everything together. Sprinkle a bit of salt over the entire pot (not too much!) and you are ready to eat kitchari, my friend.

Add toppings of your choice!

Enjoy ❤

Leave a comment bellow to let me know what you think!

Chilly seasons means it’s Chili Season

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Well folks, we’re getting into that time of year again. The weather is getting a bit colder, the leaves are changing, and the sun greets the ridgeline a little earlier than it used to. I notice a huge shift in my palate when we first come into fall. I say goodbye to my frequent salads and smoothies to welcome warm, earthy foods. The recipe I am going to share with you is my mothers. Growing up I loved this Chili recipe and I still use it today, as you can see! It’s another easy piece and makes enough for a whole family. Or, if you’re me, you get to enjoy a lot of leftovers and the joy of sharing it with friends! This recipe is vegetarian. Feel free to add a meat if you’d like, but you might want to try it this way just once, ’cause it is just so good!

Ingredients:

2 15 oz cans Black Beans

2 15 oz cans Kidney Beans

1 15 oz can Garbanzo Beans

1 15 oz can Pinto Beans

1 15 oz can of 100% Pumpkin

1 28oz can of Fire Roasted Tomatoes

1 15 oz can of Hatch Red Enchilada Sauce

4 Tbsp Tamari

Salt

Pepper

Spike Seasoning

Tabasco

Cheese

Basically, the hardest part of this recipe is just getting all the cans open. Get out a big pot, put in 3 or 4 of the cans and turn the heat on medium. Adjust the heat as needed so that the beans don’t stick to the bottom. I like to strain the beans before putting them into the pot so that it isn’t too watery. Every 3-4 cans add a sprinkle of salt and pepper. Once you have all the cans opened and the contents has been poured into the pot, give it a good stir, add Tamari, Tabasco, and Spike or just another layer of Salt and Pepper. Season to your liking. I like to under-do the seasoning in the pot and then season each bowl to my liking. Grade Cheese, if you’d like, I recommend Sharp Cheddar or Pepperjack or add crackers.