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Soups + Salad

Soups + Salad

Creamy Tomato Soup

This creamy and delicious soup had been the perfect quick meal after a long day. The secret ingredients are the soaked cashew nuts. No dairy in this delightful pot, just healthy fats from nuts. Make this today for your whole family. It’s been keeping me warm all winter! Enjoy.

Creamy Tomato Soup

Print Recipe
Serves: 8­-10 Cooking Time: 35­-50 minutes

Ingredients

  • adapted from Angela at Oh She Glows
  • 1 tablespoon of olive oil
  • 1 medium yellow onion, diced
  • 2­3 cloves of garlic, minced
  • 1 teaspoon of dried thyme
  • ¼ cup of tomato paste
  • ½ cup of sun­dried tomatoes, chopped
  • 1 cup of raw cashews soaked for 20 minutes to a half hour
  • 1 28­ounce can of whole peeled tomatoes (I used fire roasted)
  • 1 15­ounce can of fire roasted diced tomatoes
  • 1 32­ounce box of low sodium vegetable stock
  • 2 cup of filtered water
  • salt & fresh ground pepper to taste
  • garnish with fresh basil *optional

Instructions

1

In a large soup pot heat up the olive oil to medium heat. Chop the onion and garlic. Once pan is heated add in the onion and garlic until soft, about 3­5 minutes. Stirring occasionally.

2

Sprinkle the dried thyme into the onion garlic mixture until fragrant. About 1 minute.

3

Next add in the tomatoes in their juice, sundried tomatoes, tomato paste, stock, water and soaked cashews. Bring mixture up to a boil and then stir, cover and turn down to a low simmer. Allow to simmer on low for (the rest of the day!) or at least 35­50 minutes. Stirring occasionally.

4

Working in small batches carefully, pour soup into a high powered blender* or food processor and blend until smooth. Place blended soup back into soup pot or crock pot and adjust seasoning to taste. Keeping soup warm until serving. Adding in salt & pepper if needed.

5

Serve with a large green salad, a rustic loaf of fresh baked bread and invite over some friends. Soup is what’s for dinner.

Notes

Preparation Time: 10­-15 minutes *Chef Note: An immersion blender can also be used instead of a regular blender or food processor. Less dishes to clean...always a plus. Not familiar with an immersion blender? They’re cheap...get one today. Money well spent. I use mine all the time.

Soups + Salad

Cashmere Carrot Soup

Cashmere Carrot Soup

Print Recipe
Serves: 6-8 Cooking Time: 35­-45 minutes

Ingredients

  • 1 tablespoon of olive oil *optional
  • 1 medium onion, chopped
  • 2 stalks of celery, chopped
  • 2-3 cloves of garlic, minced
  • 6-8 carrots, peeled and chopped
  • 1 or 2 inch piece of fresh ginger, peeled and cut small
  • 1 32 ounce box of low sodium vegetable broth
  • 2 cups of filtered water
  • ½ to ¾ cup of soaked cashews* (see chef note below)
  • salt and fresh ground black pepper to taste
  • optional garnish: 1 finely grated carrot, spring sprouts or toasted chopped cashews

Instructions

1

Start by soaking your cashews in a small bowl of filtered water. 30 minutes or longer.

2

Meanwhile, in a heavy bottom soup pot heat up olive oil to medium high heat.

3

Next add in chopped onion, celery, carrots and garlic. Sauteing for about 8-10 minutes or until soft and fragrant.

4

Then add in your fresh ginger, vegetable broth and water. Stir to combine and raise the heat to high. Bringing soup to a boil.

5

Once mixture reaches a low boil, add in cashews, stir and cover. Reduce heat to low and continue to simmer, covered for 30-40 minutes.

6

Stirring occasionally. Carefully transfer soup into a high speed blender (in two small batches) or use an immersion blender to puree soup until smooth.

7

Return pureed soup back into the pot and keep warm until serving. Season with salt and pepper.

8

Serve in individual soup bowls and garnish with finely grated carrots or spring sprouts or toasted chopped cashews

Notes

Preparation Time: 10­-15 minutes Chef Note: cashews can be soaked 1 day before and kept in the fridge. Rinse and drain before using. Cashews give this soup a creamy smooth texture, without any dairy. Enjoy!

Soups + Salad

Springtime Strawberry Salad

Spring berry season makes it easy for us to eat more greens. Adding colorful fruit to your salads bring not only a
nice burst of color but also added nutrition. Antioxidant rich strawberries pack a healthy dose of vitamins,minerals
and fiber. And the pumpkin seeds give you energy and iron. Make this today and welcome spring and summer!

Springtime Strawberry Salad

Print Recipe
Serves: 2­4 depending on size

Ingredients

  • Ingredients for the Salad
  • 1-2 heads of salad greens or a small box of pre-washed greens (I used soft, tender mesclun mix & baby spinach)
  • 2 large handfuls of fresh organic strawberries, washed and sliced thin
  • ½ a cucumber, diced small
  • ¼ cup of pumpkin seeds
  • For the dressing:
  • ½ cup of cashews, soaked for at least 30 minutes or overnight
  • ¼ to a ½ cup of filtered water (depending how thin you like your dressing)
  • 1-2 cloves of raw garlic
  • 2 tablespoons of vinegar (strawberry blush vinegar, apple cider or white wine)
  • 1-2 tablespoons of honey
  • Season with salt and fresh ground black pepper to taste

Instructions

1

Start by soaking your cashews in a small bowl. Set aside.

2

Prepare all your salad greens, wash and place in a large bowl or on individual plates.

3

Next chop up your cucumbers and strawberries. Divide up on individual salads plates or onto a large salad bowl.

4

Add in your pumpkin seeds and sprinkle on plates or on salad bowl.

5

Then in a food processor or high-powered blender combine all your salad dressing ingredients. Adding the water a little at a time, and blend until it’s as creamy as you like it. Add more water if necessary.

6

Season with salt and fresh ground pepper. Stir to combine.

7

Place in a small container and pour desired amount over salads. Toss the dressed salad and enjoy!

8

Store the rest of the dressing in a sealed container in the fridge for future use.

Notes

Preparation Time: 10­-15 minutes

Soups + Salad

Power Bowl Kale Salad

Hearty and delicious this salad delivers energy and taste to power you through your toughest day. Lemony greens combine with fresh ingredients and colors to give you a healthy dose of nutrition, vitamins, minerals, healthy fats and FIBER. Feel free to add what you have on hand to create your own ‘Power Bowl’ Enjoy!

Power Bowl Kale Salad

Print Recipe
Serves: 2-4

Ingredients

  • For the Salad:
  • 1 bunch of kale, washed, dried and stems removed
  • 1 lemon or lime, zest and juice
  • 1 cup of cooked lentils or canned, rinsed and drained
  • ½ to 1 avocado, peeled, pitted and sliced
  • 1 medium carrot, peeled and grated
  • 1 cup of red grapes, sliced in half
  • 1 red bell pepper, diced
  • ½ cup of toasted walnuts
  • ½ cucumber, diced
  • The Dressing: Lemon or Lime Vinaigrette
  • 1 or 2 lemons or limes, zested and juiced (about ¼ cup of juice)
  • 1­2 tablespoons of apple cider vinegar
  • 1 tablespoon of honey
  • 1 tablespoon of olive oil
  • 1 teaspoon of Dijon mustard
  • Salt & fresh ground black pepper to taste

Instructions

1

Cut the fresh kale into thin ribbon­like strips and divide into two large (or four small) salad bowls.

2

Zest the lemon or lime over each salad bowl and cut lime in half.

3

Squeeze all the juice over each bowl and sprinkle with sea salt.

4

Massage the greens­squeeze gently (using your hands) until greens reduce in size and relax. * Should look bright green.

5

Assemble the toppings in small sections around the top of each salad bowl. Lentils, avocado slices, carrot, red pepper, grapes, cucumber andwalnuts. Set aside. Feel free to get creative and add different toppings you have on hand.

6

In a small bowl whisk together the dressing ingredients and season with salt and pepper to taste. Pour desired amount of dressing onto each salad or serve on the side.

Notes

Preparation Time: 5­-10 minutes *Chef Note: Massaging the kale relaxes the greens making them less bitter and easier to eat and digest.