It doesn’t get much better than a big bowl of delicious Chili on a crisp fall day. Make a big pot on Sunday for dinner and save some for weekday lunches...freeze a couple of servings and you’ll have another delicious meal to look forward to. Serve topped with avocado and a big dollop of Cashew Sour Cream (recipe on this site).
1 1/2 tsps Coconut Oil
1/2 cup Red Onion (finely diced)
4 Garlic (cloves, minced)
1 tsp Turmeric
1 tbsp Garam Masala
1 tsp Sea Salt
1 cup Cilantro (finely diced)
4 cups Organic Vegetable Broth or Bone Broth
3 cups Diced Tomatoes
1 cup Dry Red Lentils
1 cup Organic Coconut Milk (canned, full-fat)
4 cups Kale Leaves (finely sliced)
Top soup with chopped cilantro, sliced almonds and/or a dollop of coconut yogurt.
inspired by Amanda Skrip
This is an inventive take on the classic and blends wonderful flavours making it a perfect meal for the cooler days of Fall. You will be surprised that It's dairy free! The cashews provide a wonderful creamy texture that thickens the broth. Served with the Pumpkin Seed Flatbread (recipe below).
Add stock, thyme, carrots, sea salt and mushrooms to a large pot and bring to a boil. Reduce heat and simmer for 45 minutes.
Meanwhile, make the Cashew Cream (see below).
After the stock, spices and mushrooms have simmered, add the cooked quinoa to heat through. Just before serving, remove from heat and stir in both the cashew cream and spinach. Season to taste and garnish with parsley and chives.
Miso soup is the Japanese version of chicken soup - a combination soul food and comfort food. It is traditionally eaten at breakfast in Japan as a daily staple. Miso is a paste made from fermented soybeans, and is full of antioxidants like vitamin E, as well as protective fatty acids. To preserve these properties, miso should not be boiled. Add it to a soup after it has been removed from direct heat. Nori is a paper-thin sheet of seaweed that is used to wrap sushi. It can be found at Asian markets and most specialty stores like Whole Foods and Planet Organic. Seaweeds are a great source of magnesium and iodine. adapted from Meals That Heal Inflammation, Julie Daniluk
6 cups organic vegetable broth or filtered water
4 ounces tempeh, cut into 1/2 inch cubes
1 cup sliced shitake mushrooms
1 carrot, thinly sliced
2 cups broccoli florets
1/3 cup miso
1 sheet nori, cut with scissors into 1 x 1/4 inch strips
1 green onion, sliced into thin rounds for garnish
In a large saucepan bring the vegetable broth or filtered water to a boil.
Stir in tempeh and mushrooms. Reduce heat and simmer for about 10 minutes.
Add carrot, nori and broccoli until the broccoli is just bright green.
Add the miso to a little water and and whisk to a smooth paste and then add to the saucepan.
Add green onions just before serving.
Sooo good! ...and good for you.
This is a quick and delicious meal on a Fall evening. I have made this with green as well as red lentils and we enjoy it either way. Serve this soup with your choice of bread or make it a little thicker by useing little less water and serve on top of brown rice.
Heat oil in a large pot. Add onion and sauté 3 - 5 minutes. Add curry powder; stir. Add squash and stir for another 3 - 5 minutes. Add water and lentils. Bring to a boil, reduce to a simmer and let cook until squash and lentils are tender, about 20 minutes. Add salt and lemon juice. Stir in chopped cilantro just before serving. Swirling a little coconut milk on top of each serving bowl is also a nice touch!
Eat for Living
If we haven't met ... Hi! I'm Jennifer Lloyd, a Holistic Nutritionist and Health Coach. I am passionate about living a life of health and vitality and inspiring my clients to take their own lives to the next level.