Vegan Coconut Curry Sweet Potato Soup with Spicy Chickpeas

It is sniffle season and we all are looking for ways to keep the yuckies away. I love to use food to help my family stay healthy and to get us back on our feet when the household is being raided by a stubborn cold.  My go to is a good clean, healing soup. I have a few on my blog that you can try during the allergy and cold season. They taste delicious and just might do the trick to get you and your family back on your feet. The only soup that is purely medicinal is my For Cold Season ~RED soup  . A few other tips during the cold season you may want to try:

Vegan Coconut Curry Sweet Potato Soup
Vegan Coconut Curry Sweet Potato Soup

 

  1. Drink plenty of clean fluids, like water, herbal teas and veggie broths.
  2. Get plenty of rest, when your body needs it.
  3. Get a little sunshine, Vitamin D does a body good. Light walks helps get circulation moving and helps removes mucus from the body.
  4. Do a little gentle yoga and deep breathing.
  5. Eat salads everyday.
  6. An apple will keep the doctor away and  few oranges. Fuel up with these fruits, because they are loading with vitamin C and fiber.

I have several soup recipes on the blog, so please click on the links below and try them out. Here’s to a speed recovery, so you can Set the Table with Love.

Spicy Garlic and Onion Soup ~ Thy medicine

S3 ( Smoothies, Salads and Soups) For A Happy Healthy Summer

Tri Color Carrot and Lentil Soup with Pistou

Vegan Coconut Curry Sweet Potato Soup

VEGAN COCONUT CURRY SWEET POTATO SOUP
• 1 small white onion, diced
• 2 cloves garlic minced
• 1 large sweet potato, cubed
• 2 Tbsp yellow curry powder
• 1/4 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/4 tsp cumin
• 1/4 tsp garlic powder
• 1/4 tsp cinnamon
• Pinch of nutmeg
• 3/4 tsp sea salt + 1/2 tsp pepper
• 3 cups coconut milk (full fat) and 1/2 cup low sodium vegetable broth

 

DIRECTIONS:
In a large pot over medium heat put 1/2 Tbsp coconut oil in the pot.  Add the onions. Cook for a few minutes and then add garlic and stir.
Season with 1/4 tsp each salt and pepper and stir. Add sweet potatoes, add all the spices.
Cook for 5 minutes, stirring frequently. To help pull out the oils from the spices.
Add 1/4 tsp more salt and pepper and the coconut milk and 1/2 cup low sodium vegetable broth. Then cover.
Bring to a simmer and then reduce heat to low. Simmer for 25 minutes more.
At the end of 25 minutes, taste and adjust seasonings as needed. Then puree using a blender. Transfer back to the pot, and allow to simmer for 3 minutes to thicken on low heat. Serve in a bowl with cilantro and spicy sautéed chickpeas. Enjoy!  Will keep in the fridge for 3-4 days and the freezer for a month.

 

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What’s Trending in Food? Savory Yogurt and Turmeric/Curry Chickpeas and Greek Yogurt

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Roasted Red Curry Chickpeas, Yellow Chickpea Spread over Greek Yogurt

Fashion!! We are always looking for what’s hot on the runways. So, I will indulge that side of us, for just a moment; Retro is the thing this season, designers are getting their inspiration, once again from the 60’s and 70’s, but just an essence of the era, from high waist and wide- legged pans, to wide brim hats and Boho frocks. If you ask me, Boho frocks will always be in, I am just saying.

Okay, back to food. The big thing now, that’s trending in food, is savory yogurts and turmeric. We have seen yogurt topped with granola, coconut, chocolate chips, honey, etc., etc. But we are also, seeing this trend of topping and mixing yogurt with savory ingredients. Now in Ayurvedic medicine ( an ancient medical system of India, which take a holistic approach to healing)has been mixing yogurt with savory ingredients as a common practice to healing, especially using turmeric. It is known to provide many health benefits, one in particular is to help with anemia. Turmeric is also the main ingredient in yellow curry, hence the curry recipes I am sharing with you today.

So, I decided to take on this trend and make a healthy dish using yogurt and turmeric. This recipe is high in protein, to be exact, it packs a whopping 27 grams of protein. It is also great for digestion, because of it’s high content of probiotics. As well as, being high in potassium and b12, which provides lots of energy and good nerve health.

This recipe is super easy, high is vegetarian based protein and full of flavor. Enjoy.  Remember to eat on purpose as you Set the Table with Love.

Side note: In this dish you are making the chickpeas two ways, roasted and also as a spread over the yogurt.

Ingredients:

1 can organic chickpeas, rinsed and drained, you will use this one can, for the spread and for the roasted chickpeas, so divide the chick peas in half. Set the other half aside and prepare the roasted chickpeas first.

7 0z. greek yogurt

2 tbsp of chopped red bell pepper

mint and lemon zest as garnish

For the Red Curry Roasted Chickpeas

Half of the chickpeas

1 tbsp of olive oil

1/2 tbsp of red curry powder, more or less based on your preference

1 tbsp of  no salt garlic herbal seasonings

sea salt and cayenne pepper to taste

Direction:

Preheat oven to 450 degrees F (230 degrees C).
Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season with red curry powder, no garlic seasoning and sea salt and cayenne pepper, to taste.  Spread on a baking sheet with parchment paper and bake for 30 to 40 minutes, until browned and crunchy.

Ingredients :

For the Yellow Curry Chickpea Spread

The remaining chickpeas

1/4 cup olive oil

1 tsp lemon juice

1/2 tbsp yellow curry powder, less or more based on your preference

sea salt to taste

Directions:

Add everything to a food processor and process until smooth, you may need more oil, if you like your spread thinner.

How to plate:

Add greek your to the bottom of your plate. Top with Yellow Curry spread first, then roasted chickpeas, than add garnishes and drizzle extra virgin olive oil over top the entire dish.

 

 

 

 

 

 

 

Dress Attire: Casual Chic or Elegant ~ Food Fashion

My dad taught me food should look as beautiful as it taste. Who wants to eat pretty food with no flavor and I am one who eat with my eyes first. Food is like fashion and art to me. I really do think about colors, textures, size and dimensions when I am preparing a meal. These things really does make eating delicious healing food a beautiful experience. When we are cooking food for our loves ones, we are actually creating experiences and unforgettable moments.

Trust me. I remember my mom’s coconut cake with gumdrops that she placed on the top of the cake in the form of a smiley face every year for my birthday. It brings to me to tears of joy every time I see a coconut cake. I also remember my dad’s oatmeal every Saturday that was so hard by the time we ate it the spoon stuck straight up in the bowl of oatmeal. LOL. 🙂

Well here are some dishes with two types of attire, Casual and Elegant.

Super Food Basil and Mint Salad

The Casual :

Just cut up your favorite fruit in a big bowl. Add mint and basil, I tore mines in little pieces. Add 2 tbsp. cacao chips, 2 tbsp. goji berries, 1 tbsp. chia seed. Add a tbsp. of honey and a dash of cinnamon, cardamom and powder ginger ( to taste), and mix until all the ingredients are incorporated.

The Elegant:

Get fancy and arrange the ingredients on a pretty plate. Drizzle with honey and the spices I listed above or ones you may prefer instead.

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Super Food Basil Mint Salad
Super Food Basil Mint Salad

RAW Zucchini Pasta Primavera with Raw Sundried Tomato Sauce /Salad

Raw Zucchini Pasta Primevera
Raw Zucchini Pasta Primevera

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Elegant ~ Raw Zucchini Pasta Primavera with a Raw Sundried Tomato Sauce/ Dressing   Casual Chic - A salad version
Elegant ~ Raw Zucchini Pasta Primavera with a Raw Sundried Tomato Sauce/ Dressing
Casual Chic – A salad version

RAW Zucchini Pasta Primavera with a Raw Sundried Tomato sauce 

1 medium  zucchini ( sliced)

10 cherry tomatoes

1 medium zucchini, diced

1 large yellow squash, diced

1 cup of broccoli florets

1/2 cup green peas

1 tsp. dried basil

1/4 cup parsley, roughly chopped

1 tsp olive oil

pinch of sea salt

Raw Sundried Tomato Sauce/Dressing ( nut free, gluten free)

1/2 cup gluten free oats

3/4 cup sundried tomatoes

1 tbsp. extra virgin olive oil

1/2 cup freshly squeezed orange juice

1 – 2 tbsp. lemon juice

1 tbsp. organic honey ( or maple syrup)

1/4 tsp. dried thyme

1/4 tsp. smoked paprika

pinch of sea salt and cayenne pepper

Directions:

Add veggies to a bowl, season with some salt and dried basil. Pour the olive oil over veggies and stir, until the basil and oil is all over the veggies.  Set aside.

Place oats in a food processor and process until you get a flour. Add sundried tomatoes and process.  Add the oil. The texture will be thick, add the juices, a little at a time to watch for your preferred consistency. Once you have processed the sauce to your liking, add the thyme and spices and process.   If it’s too thin add more oats and sundried tomatoes, if too thick add more water. Everyone’s preference can be different with sauces.

To make the dressing for the RAW Primavera Salad with the Raw Sundried Tomato dressing.

All you need to do is dilute the sauce to make a dressing, here’s what I did:

I added a little apple cider vinegar, honey, and olive oil. If you sauce is thinner there is no need, just use it on the salad as a dressing.

Hope you enjoy these recipes. You can go casual chic or elegant any day with a few tweak here and there with your recipes.

Food can be healing art ~ Vegan Garam Masala Roasted Sweet Potato Soup

I love to eat. I love food. I love flavorful food. I love the smells of different spices. My best friend Tami laughs at how I cook. I take my spices and I smell them each. I can tell by the smells which spice will pair well with the next to bring out the best in the ingredients the will be adorning.

I started to soup out with wanted to make a Thai Sweet Potato soup. I love Thai food but I am very allergic to lemongrass. Yes, I could eliminated the lemongrass, but I wanted something authentic. So I went with Garam Masala. Garam Masala is broken down as this, garam means (“hot”) and masala means (a mixture of spices) is a blend of ground spices common in North Indian and other South Asian cuisines. It is used as an every day season, just as we use season salt, but healthier.  The word garam refers to “heat” in the Ayurvedic, meaning “to heat the body”. These seasonings elevate body temperature. This is one reason why I love Garam Masala, it has healing properties ,because of the spices and herbs to are used to make it.  The seasoning recipe can be different just a bit according to the region. In my recipe I used Simply Organic Garam Masala, which includes cardamom, cinnamon, cloves, cumin, black pepper and coriander. You could make your own if you like, but this is a very good one that is just enough spice for me.

This soup was made for one or two servings. It’s Vegan and get’s its creaminess from the coconut milk. I hope you enjoy it as much as I have today for lunch.

Vegan Garam Masala Roasted Sweet Potato Soup
Vegan Garam Masala Roasted Sweet Potato Soup

Vegan Garam Masala Roasted Sweet Potato Soup 

* This is a rough recipe, off the top of my head, LOL. I would suggest adding the vegetable broth and coconut milk a little at a time and blending, if you need more, use more based of your preference of thickness.  Enjoy!! 

1 large sweet potato, peeled and roughly chopped

1 1/2 cup organic vegetable, maybe more if you like it a little thin

1/2 cup creamy coconut milk ( canned ), you want the creamy part of the coconut milk, not the water

1 tbsp. olive oil or coconut oil ( but melted coconut oil)

1 tbsp. organic maple syrup

1 tbsp. garam masala

1/2 – 1  tsp. cayenne pepper, based on your spicy preference. I used 1/2 tsp.

1/2 tsp. sea salt

coconut milk whipped for garnish and a sprig of mint

Vegan Garam Masala Roasted Sweet Potato Soup
Vegan Garam Masala Roasted Sweet Potato Soup

On a cookie sheet place two layers of parchment paper and add the chopped sweet potato. You can add oil and maybe salt, if you like during the cooking process, but I just put my potatoes on the parchment paper and baked on 425 degrees for 12-15 minutes, or until tender.

In a blender, Vitamix or Ninja, add all the ingredients, starting with the potatoes. except the whipped coconut and mint. Blend thoroughly, until all ingredients are smooth. If it’s too thick add more vegetable broth and a little of the coconut milk. Just a little at at time. Blend and add to a pot, warm it up on a medium heat , stir and pour into a bowl.

I added the rest of my coconut milk, some maple syrup and a little sea salt in my Ninja. Blended it all together and you have a nice whipped coconut cream. I drizzled it over my soup making these designs and added a sprig of mint.

Set the Table with Love and Eat Soup! 🙂

RAW Napa Cabbage Tacos with an Avocado, Ginger and Lime Sauce

I love going to the grocery store and picking up ingredients you don’t’ find in a typical American household, like japanese radishes, lychee fruit, dandelion leaves and yes Napa cabbage, to just name a few. I picked up these beautiful napa cabbages at my local grocery with no real idea what to do with them. I love to chopped them up in my healing broths, but not this time. I had something hardy, crunchy and so fulfilling for these guys. Raw Napa Cabbage Tacos. Yes!! Who doesn’t love a good taco? Raise your hand. Okay, maybe one person, put your hand down. LOL. 🙂

Here’s a simple start to your mind going wild with possibilities for this recipe. Enjoy. Oh yes, please Set the Table with Love.

RAW Napa Cabbage Tacos with an Avocado Ginger Lime Sauce, alfalfa sprouts, poblano peppers, green apples, red cabbages, organic raw corn, red bell peppers, cilantro and mangos.
RAW Napa Cabbage Tacos with an Avocado Ginger Lime Sauce, alfalfa sprouts, poblano peppers, green apples, red cabbages, organic raw corn, red bell peppers, cilantro and mangos.

Raw Napa Cabbage Tacos with an Avocado, Ginger and Lime Sauce. 

( you can use more of each ingredient if you like, fill those cabbages up)

2 large Napa Cabbage leaves, cleaned

1 cup alfafa sprouts

1/2  cup chopped poblano peppers

1/2 cup chopped red bell peppers

1/2 cup chopped organic green apples

1/4 cup chopped cilantro, for garnish

1/2 cup raw organic corn

1/2 cup chopped avocados

1/2 cup chopped mangos

1/2 cup of sliced red cabbages

sea salt, ginger powder and cayenne powder to taste

Directions: 

Place all ingredients on the side on a platter and season them to taste. Start making your sauce.

RAW Napa Cabbage Tacos with an Avocado Ginger Lime Sauce, alfalfa sprouts, poblano peppers, green apples, red cabbages, organic raw corn, red bell peppers, cilantro and mangos.
RAW Napa Cabbage Tacos with an Avocado Ginger Lime Sauce, alfalfa sprouts, poblano peppers, green apples, red cabbages, organic raw corn, red bell peppers, cilantro and mangos.

Avocado, Ginger and Lime sauce

1/3 cup water or more, if needed

2 tbsp. lime juice

1/2 tsp. sea salt

1/2 avocado

1 clove garlic

1 tsp organic honey

1 tsp. powder ginger

cayenne pepper to taste

Directions:

Place all ingredients in a blender or food processor and blend thoroughly. Taste and more water or spices if needed. You want a sauce that is easy to pour over your tacos. I had to add a little more water, but starting out with less is better. You can always add more later.

Assembly:

Place your cabbage on a nice plate. Add your sprouts first, spread them out, add the other ingredients as you like. I added my soft ingredients like my mangos and avocado last so they would not get mushy under the rest of the vegetables. Drizzle your Avocado, Ginger and Lime sauce on top of your Napa Cabbage Tacos and enjoy.

Spicy Garlic Kale Chips

This weekend I enjoyed my grandson, but he came over with a cold. He is too irresistible to not hold, kiss and just eat up. I woke up this morning with a sore throat, achy body and a headache like a truck run me over a few times. I decided today I was going to rest and eat food that will help nurse my cold and make me feel comforted.

I love my friend Felicia who called me to see if I needed anything, but I have all the holistic medicine I need in my pantry and fridge. But God knows I appreciate her heart to want to take care of me.  Last night I made for my boys homemade Lasagna. They loved it. I took the leftover homemade pasta  and made this Vegan Fettuccine in Garlic oil with fennel, peppers, tomatoes and onions. You can find my pasta recipe in my cookbook, Set the Table with Love.  I also made my Spicy Garlic and Onion Soup, this time I added some porcini mushrooms. Well my last garlic treat is these yummy Spicy Garlic Kale Chips. Super easy to make.

Spicy Garlic Kale Chip

Pulled kale leaves from bushel of dark kale ( I pull the leaves off and break them into chip size bites, without the stem)
1 tbsp garlic flavored olive oil, or regular olive oil ( enough to cover the kale lightly)
Garlic Powder, to taste
Pinch red pepper flakes or cayenne pepper, to taste

Preheat oven to 170. Place kale on a cookie sheet & drizzle the olive oil over top. Toss well to make sure the kale is evenly coated, then spread it out evenly in the pan. Sprinkle a little of the garlic powder and cayenne pepper or your a pinch of red pepper flakes. Bake for 1 hour.

Place in your favorite chip bowl and enjoy.

Spicy Garlic Kale Chips
Spicy Garlic Kale Chips

Spicy Corn and Poblano Soup with Honey and Sage Cornbread

This is the season for soup. Today I made a Spicy Corn and Poblano Soup. I wanted some bread to go with it.  I was in the mood for some cornbread, but with a twist.  I have had this idea in my mind for a week to make a Honey and Pistachio Cornbread. I did not have pistachios, but I did have some sage. It is a wonderful combination. Here’s the recipe and it’s gluten free. This version is a lighter version of this soup, still packed with lots of flavor.

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Spicy Corn and Poblano Pepper Soup
Spicy Corn and Poblano Pepper Soup
Spicy Corn and Poblano Pepper Soup

Spicy Corn and Poblano Soup

1 large garlic cloves, unpeeled and minced

1 1/2  tbsp olive oil

1/4 tsp cumin seeds

1/2 cup onions, roughly chopped

1/2 cup poblano peppers, roughly chopped

1/2 cup red bell peppers, roughly chopped

1 cup organic frozen corn

1 tbsp chili powder

1 tsp cumin 

1 tsp cayenne pepper

1 tsp sea salt ( to taste)

1 tsp smoked paprika

4 cups vegetable broth

In a large sauce pan on a medium heat, add the oil and the cumin seeds and cook for a minute to release it’s natural oils, add the onions and sauté until transparent, then add the garlic and sauté until soften. Add your corn and spices. Stir and add 4 cups of vegetable broth. Bring to a boil for a minute and lower the soup to a simmer for 15 minutes. Serve hot with the Honey and Sage Cornbread.

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GF Honey and Sage Cornbread

Gluten Free Honey and Sage Cornbread

Wet Ingredients

2 large eggs, lightly beaten, at room temperature

1 cup unsweetened Almond Milk

1/2 cup Organic honey

1/3 cup Olive oil

Dry Ingredients

1/2 cup Bob’s Mills Tapicoa Flour

1/2 cup Bob’s Mills Sorghum Flour

1/4 cup Bob’s Mills Brown Rice Flour

1 cup Bob’s Mills GF Cornmeal

2 tsp Baking Powder

1 tsp Xanthan Gum

1 tsp Sea Salt

Directions:

1. Preheat oven to 350. Grease cast-iron skillet. Set a side.

2. In a large bowl, beat the wet ingredients with an electric mixer on low speed until well blended.

3. In a separated bowl, whisk together dry ingredients until thoroughly blended. Gradually, with a blender on low speed, add in the dry ingredients with the wet ingredients until the mixture is thick like cake batter. Spread evenly in the cast-iron pan.

4. Bake 25-30 minutes, or until top is firm and edges are lightly browned.

5. Remove from oven and drizzle with olive oil and honey before serving.

Spicy White Bean and Kale Soup and Dark Chocolate Cranberry Coconut Granola Bars

I know. I know. I do a million things, but one of the things I love the most is teaching people how to look and feel great, through nutrition, exercise and a healthy mind.  Today was a busy work day. I got up and taught my yoga class, the class mantra today was, ” I release what doesn’t serve my greater good.”  Very powerful class. We hold onto to so much in our lives that doesn’t serve us, God or the ones we love. Why not just let it go with lovingkindness. When we clear up space within in ourselves the right stuff comes in naturally.

Here is where my personal chef bliss comes into play. I love my clients, because they want to know how to Set their Tables with Love by eating and feeding their loves ones with natural, organic whole foods.  Today I took one of my clients to Sprouts to shop for quick, easy whole food meals for two. We bought food for snacks, breakfast and lunch/dinner. I created meals for her that are all natural, organic and whole and they will last her family for over a week for a little over a hundred bucks.

You can do this.  You can shop local and buy what is in season and it eat homemade gourmet meals on a budget.  The reality of it is this, foods that are in season and local are cheaper and much healthier for you.  The best part you are supporting our local farmers and community.

Today we made several meals she can freeze and prep easily since she has a three month old gorgeous son.

I made and prepped her dinner for tonight and for tomorrow.

Here’s her menu for the week:

Turkey Tuscan meatballs,  Spicy White Bean and Kale Soup, Organic skinless chicken thighs ( grill these for salad or just keep them whole), Fish two ways, Lemon Pepper and Parmesan Crusted and she loves to snack we made Dark Chocolate Chip and Cranberry Coconut Granola Bars from scratch.  We used freezer bags to separate the meals.

The soup and granola bars were so good I made some for myself.

Recipe Below:

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Spicy White Bean and Kale Soup with Campanelle Pasta

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Spicy White  Bean and Kale Soup Dark Chocolate Cranberry Coconut Granola
Spicy White Bean and Kale Soup Dark Chocolate Cranberry Coconut Granola

Dark Chocolate Chip and Cranberry Coconut Granola Bars

2 cups  gluten free oats

1 cup  dark chocolate chips

3/4 cup cranberries

1/3 cup dehydrated coconut flakes

1/3 cup brown rice flour

1 tsp cinnamon

pinch of salt ( to taste)

2 organic eggs

1/4 cup organic honey

3 tbsp coconut oil (melted)

Preheat oven to 350.

Add all the dry ingredients to a large bowl and mix together.  In another bowl add all the wet ingredients, eggs, honey, coconut oil

( make sure oil has cooled before adding eggs).  Add the dry to the wet and stir until the mixture is easily crumbly. If it is too sticky add a little more brown rice flour. If it is too dry add a little water.

Once you have the mixture well incorporated.  Pour the mixture into a 13×9 baking pan coated with cooking spray. Press the mixture into the  baking pan. Bake 15-18 minutes, until edges are golden brown. Score surface with shallow cuts to make bars.  Cool on wire rack then finish cutting into bars. If you need more sweetness drizzle them with honey after they have cooled.

Spicy White Bean and Kale Soup

Ingredients

2 tablespoons olive oil

1/2 cup diced onion

1/2 cup of red bell pepper

1 cloves garlic, minced

4 cups of chopped kale

4 cups chicken or vegetable broth ( low sodium)

1 can (15 ounces) white beans, (cannelloni beans)

1/4 cup Campanelle pasta ( or any hearty pasta you prefer)

1/2 tsp salt, or to taste

1/2 tsp of dried basil

1/2 tsp of oregano

1/4 tsp of cayenne pepper

1/4 tsp ground black pepper
Preparation:
In a large skillet heat olive oil over medium-high heat. Add onions and bell pepper
Sauté, stirring, until onion is tender and transparent. Reduce heat to medium-low.
Add kale and garlic; cover and continue cooking for 1-2 minutes. Add remaining
ingredients; cover and cook for 20 minutes, until vegetables are tender.

This recipe and many more like it can be found in my cookbook, SET THE TABLE WITH LOVE on Amazon.com

Click on the link below

Set the Table with Love

RAW Creamy Mushroom and Garlic Soup

I love mushrooms. I love all kinds of wild mushrooms. These little funguses are delicious and very beneficial for your health and for your skin. Since I am in the  skincare business, let me share a few healing benefits of mushrooms. First off, they have  anti-inflammatory properties. They have been known to help improve acne, rosacea and eczema. Mushrooms are also rich in vitamin D, selenium and antioxidants that protect your skin against wrinkles and discoloration caused by environmental damage.

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RAW Creamy Mushroom and Garlic Soup
RAW Creamy Mushroom and Garlic Soup
RAW Creamy Mushroom and Garlic Soup

So there you go. Eat your skincare first and then try B’Tyli Natural Skin Therapies. 🙂

Here is my anti aging RAW Creamy Mushroom and Garlic Soup. This soup is simple and has a nice little kick.

  • 2 cups cashew milk

recipe for cashew milk:

1/2 cup raw cashews

4 cups water ( enough to cover the nuts, you may need more)

1 tbsp raw maple syrup or honey

pinch of sea salt

Cover raw cashews with water and allow to soak for at least a couple of hours, the longer it soaks the better. Drain and rinse. Set milk aside in an hour tight container.

  • 1/2 cup of onions, roughly chopped
  • 1 garlic clove
  • 1 cup mushrooms, I used baby bellas, but porcini mushrooms would give this an amazing burst of earthy flavor
  • extra mushrooms to chop for garnish
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • pinch sea salt, to taste

Put all the ingredients in a blender or food processor. I used my Ninja. Process until blended and creamy. Chop the extra mushrooms and place as a garnished, if desired. I drizzled a little olive oil over mine as well.

* If it is too creamy you can always add a little water to loosen up the soup. If you like it thicker add more mushrooms and few more cashews. Blend well.
* You can warm this soup up by allowing it to blend in your Ninja or Vitamix for a few minutes.