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Fall Harvest Soup

11/3/2018

Change of seasons has finally arrived. It's actually cool enough in Texas to need a light sweater for most of the day. Of course, this means that vata season has already started, or will start soon depending on where you live. And, we all know what the means! My favorite fruits and veggies are finally here: persimmons, hearty squashes, root veggies, pumpkins, pomegranate, any other "p" vegetable/fruit you can think of.

I naturally start craving warm, hearty, soupy foods. I've learned that it is my body's way of telling me to start slowing down, take time to breathe, nourish and care for your body.

It's amazing how our body's internal environment can harmonize perfectly with what is going on outside, if we allow it to. All we have to do is stop and listen.

With all of that being said, I made this super fantastic fall harvest soup yesterday for my family. It was simple, warming, and just what we needed for a cozy Friday night in. Enjoy this amazing one-pot soup, with minimal effort, and only 15 minute prep time!

As a quick side note: I used our Instant Pot to make my soup in, but you can very easily use a Dutch oven, crock pot, or any other big pot you like.

Ingredients:

3 tbsp oil of your choice (I use avocado)
1 small onion, diced finely
1 small-medium size cinnamon stick
3-4 bay leaves
4 carrots (I used rainbow carrots), chopped
1 small leek, chopped
4 stalks worth of kale leaves, torn
1-2 cups portobello mushrooms, chopped
3/4 cup wild rice
4 cups vegetable stock
4 cups water
1/4 cup almond milk
1 heaping tbsp ghee or organic butter
Salt & pepper to taste
Crushed red pepper (for a little kick)

Directions:

In your cooking vessel of choice, warm the oil over a low-medium heat. Add in the diced onions, bay leaves, and cinnamon stick.
Once your onions are slightly translucent, add in your carrots, leek, and mushrooms. Continue to sauté the veggies until the carrots soften slightly. Next add in the kale.
Pour in the vegetable stock, water, and then add in the rice.
Close the lid of your pot, and let everything cook for 30-40 minutes. (It will depend on what type of cooking pot you are using). You want to make sure that the rice and carrots are fully cooked.
After everything is cooked, add in the almond milk and ghee/butter. This will add creaminess to your soup.
Finally, you want to season it with salt, pepper, and crushed red pepper--all to your liking. I personally go easy on the salt and add in more of both peppers. A little extra heat this time of year isn't a bad thing.

Enjoy this super yummy, simple, and extra nourishing meal.

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Taziki Sauce

9/8/2018

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Mediterranean food has to be (one) my favorite cuisines, hands down. I love the simplicity and freshness that you taste in all of the foods as you are eating. I'm not sure if I have mentioned this before, so I'll do it now. My intention with food is to never mask the flavor of the actual vegetable or grain or whatever it is that you are making. In all reality, that's my least favorite foods--ones in which all you can taste is the spice and not the fragrance of what it is that you are actually eating. I appreciate Mediterranean food for this matter.

Taziki sauce is very similar to a traditional Indian raitu, with it's own twist. It's super easy to make, and it pairs well with basically everything. Use it as a dipping sauce for veggies, a flavor enhancer in sandwiches, or a topping on your falafel dish.

The base of any Taziki sauce is going to be Greek Yogurt. We know that yogurt is a GREAT source of probiotics and protein to help aid your gut and intestines. Having a healthy gut biome is essential in healthy digestion and proper functioning of the entire tract. From an Ayurvedic perspective, yogurt is cooling to the system. So, this sauce is great to enjoy in the summer time.

Of course, the best part of this side dish is that it takes an all of 4 minutes to make. Just dump all ingredients in and stir. Voila!

Ingredients:

3 cups Greek Yogurt (it's best to get full fat yogurt. Any "skim"/"low-fat" undergoes some level of processing, and of course our goal is to attempt to eliminate all processed foods from our diets)
3/4 cup cucumber--peeled & shredded
1/2 cup dill leaves--minced
1 tsp garlic powder OR 3/4 tsp finely minced fresh garlic.
Salt & Pepper to taste
Water as needed

Directions:

In a large mixing bowl, measure our your Greek yogurt. Add water and mix until it reaches the consistency you would like. (Note: I use maybe 1/4 cup water just to eliminate clumps from the yogurt. Thin it out as you like, just remember that the cucumber will release water so you it will naturally become thin. It's all preference!) Mix until you get a really nice, smooth consistency.
Add in the rest of the ingredients, and mix. Salt and pepper is to your liking.
Literally, that's it!

Enjoy!

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Chunky Pecan Cookies

6/25/2018

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Y'all! I think I may have created the yummiest and healthiest cookie possible. This past Saturday, I was able to finally make it to the local farmer's market before it gets too hot in Lubbock. It was SO fun! Our local farmer's market has grown so much, and I really just wanted to buy everything.

But, what really caught my eye were these little packs of pecans. The sweetest gentleman was selling them, so I thought I would buy some. Now, everyone in my family (myself included) is on a low/no-sugar diet. Pecan pie was out of the question. What to do. What to do. Cookies. That's what we're going to do.

This cookie is chock-full of healthy fats and good fiber. Not to mention maple syrup as the sweetener which is great for the summer time!

Guys, when I tell you RUN to make these, RUN to make these! One batch at my house finished in 1.5 days. I had to make another batch right after dinner tonight.

Enjoy!

Ingredients:

2 sticks butter (room temperature)
3/4 cup sucanat (most natural form of sugar)
1/4 cup pure maple syrup
1 tsp vanilla
2 tsp coconut extract
1 tsp baking powder
1 cup almond meal
2 cups quick oats
1/2 cup all-purpose, unbleached flour
1 cup coconut flakes/shredded coconut (I always use unsweetened)
2 tbsp flax meal + 6 tbsp water (mix these together and keep separate)
3 handfuls pecans, crushed (I just crushed them in my hands coarsely and just popped in)
Powdered sugar

Directions:

Preheat oven to 350 degrees and grease 2 cookie sheets.
In a standing mixer, cream together butter, sucanat, and maple syrup until it is nice and smooth.
Add in your flax mixture, vanilla, and coconut extracts.
Next, add in the baking powder.
In a separate bowl, mix together the oats, almond meal, flour, and coconut flakes. You will gradually mix this in on low speed into the wet ingredients.
Finally, you will fold in the pecans at the very end.
Using a melon baller, scoop the batter and place on the cookie sheet.
Bake for 8-10 minutes on the top rack.
Once you pull them out of the oven, immediately dust with powdered sugar.
Let them cook and set and then literally gobble them up because they're SO good. And guilt-free!

Enjoy guys! Comment below and tell me how you like them!

Bon Apetit!

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Fall Harvest Soup

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