An Instant Pot soup can be a great solution for busy work-day meals. When I go grocery shopping I typically load my cart with lots of different colored vegetables and fruit, not always knowing what the plan is! This week a head of beautiful romanesco cauliflower made it’s way into the mix. Thanks to my Instant Pot, I was able to throw together a really nice, clean soup with some nutritional complexity. You can make this soup in easily under 30 minutes, maybe even 20 minutes!
Immune Support Superfood Soup
I know I have been posting a lot
of soups lately! I love soups because they are a simple way to get complex,
nutrient density from whole foods into your life. October is a good time to
start giving your immune system a little TLC. And this immune support soup
recipe contains some of the best sources for key immune supporting nutrients.
And, it is free of any inflammatory foods that might bog your body down or
tamper with your digestion. Read More
Pear & Red Kuri Squash Soup
The feeling of fall has moved in
right on schedule here in Los Angeles. So red kuri squash soup is where my
mind went when I saw some beautiful red kuris at the Farmers market. This
soup is super simple and can be made in a matter of minutes while you are
multi-tasking and doing other stuff. I love doing recipes that don’t require
a lot of measuring. Many people don’t realize how easy cooking is, and how it
often doesn’t have to be perfectly exact. Getting fresh, nutrient dense foods
into your body while also enjoying the flavors, shouldn’t be a daunting
project! In retrospect, I think it would have been nice to garnish this with
some pomegranate seeds. Perhaps there is an update in this recipe’s
future! Read More
Vegan Cream of Mushroom Soup
Looking for a quick comfort food to whip up after a stressful day at work? This Vegan Cream of Mushroom soup delivers creamy, delicious comfort the right way- with clean, wholesome plant-based nutrition. Check out the instructional video below for step by step instructions!
Tuscan Kale Soup with Sausage
Many of my recent clients are
following a Paleo-leaning or AIP (Autoimmune Paleo) diet, part of which
requires obtaining high nutrient density per calorie. So, I have been delving
into meals that fit that profile. I am finding that this style of cooking
does not have to be complicated at all. I love it when something really
simple comes out delicious and nutritionally complex. Enter this quick, rainy
day soup. Not only is it Paleo, but it’s clean, weight management friendly,
and can be converted to vegan very easily. If you want to go vegan and are
not concerned about avoiding certain plant based foods, you can replace the
sausage with cannellini beans, but since the sausage brings some flavor to
the soup, you may need to ramp up the herbs and garlic to compensate.
Read More
Healing Carrot, Ginger & Turmeric Soup
Have you ever picked up some
fresh turmeric root at the market, just to have it sort of sit in your
kitchen and shrivel up? Well, here is an easy, season-appropriate way to put
that turmeric root to really good use. This soup will make you want to curl
up under a blanket and turn the phone off. Read More
Cashew Cream of Turmeric Cauliflower Soup
Sometimes, when I see whole
turmeric root at the market, I like to grab a handful to see what I can
create with it, and this Cashew Cream of Turmeric Cauliflower Soup is my
latest turmeric root adventure! Be sure to use a Vitamix or other high powered
blender to get the most awesome taste explosion and creamy texture ever!
You’ll want to keep this recipe handy for cold nights in front of the
fireplace. Read More
Sprouted “Risotto” with Asparagus, Peas, Fennel, & Mint
This time of year, whenever I
start to see fresh English peas and asparagus at the market, and the
nasturtium flowers start to take over the garden, my cooking mind always
wanders to spring risotto with asparagus and peas. So, the other night I was
making a side dish of sprouted brown rice, and I noticed that the texture
would probably lend itself well to a risotto-style dish. Well that’s all I
needed to give this one a try…voila! A healthy, sprouted risotto that makes
a great vegan entree or side dish! Read More
Sunflower Basil Hummus Soup
Have you ever wondered what your
hummus would taste like heated with the pita chips crumbled on top? No? Okay,
well maybe you aren’t as weird as I am. But now that I have you thinking
about it, I’ll bet you’re curious, aren’t you? Well, here is a recipe for
hummus soup that may help you satisfy that curiosity, and any appetite! The
chickpeas and sunflower seed butter give this some nice, nutritious calorie
density, making it a great cool evening dinner or lunch.
Read More
“Creamy” Teff Polenta with Roasted Vegetables
If blizzards have you down I
have just the remedy. I love that all I have to do is think, “hmmm I
wish I could find something to make polenta out of besides cornmeal,”
and then teff shows up, like it was lurking around the corner. A grain
definitely isn’t just a grain when it comes to Teff. Is Teff Polenta the
New…Polenta? An “ancient grain,” teff has been used in Ethiopian
cooking for many years and is just starting to get some traction in modern
western kitchens. More people are noticing teff probably because it is a
powerhouse of nutrition and is also gluten free. And, it makes awesome,
creamy polenta…tah-da! You can enjoy it in its creamy state right out of
the pot, or let it set, cut it into shapes, and grill or pan fry. Basically
use it anyway you would the more ubiquitous cornmeal polenta. For this
recipe, I have created a sort of comfort bowl of creamy teff with roasted
vegetables. This recipe is vegan, but you can substitute cheese and cream
where noted for a dairy vegetarian version.