Carrot Parsnip Ginger Soup


·       6 medium size carrots

·       2 large parsnips

·       3 stalks of celery

·       1 inch piece of ginger

·       2 tbsp garlic infused olive oil

·       2 cups of bone broth (either beef or chicken) or vegetable stock

·       3 cups coconut milk (or almond milk)

·       2 tsp powdered ginger

·       1 tsp chili flakes

·       Salt and pepper, to taste

·       Optional: cilantro and pumpkin seeds to garnish



1. Wash and cut carrots, parsnips, celery and ginger. 

2. Saute cut vegetables in the garlic infused olive oil for about 5 minutes.

3. Add powdered ginger, chili flakes, broth and milk to vegetables, cover and cook for about 20 minutes, or until vegetables are break apart easily when put on a fork.

4. Pour cooked vegetables and liquid into blender until smooth (or use immersion blender). Be careful, these veggies are hot!

5. Add salt and pepper, to taste, and serve with your favorite garnishes. I'm partial to the cilantro and pumpkin seeds. 

This is another great soup to make in large quantities. This recipe makes about 10 cups which is great for multiple meals or sharing with the family. It takes a little bit longer to prepare than the Rainbow Rice, since you need to wash and cut all of the vegetables and boil for about 20 minutes. But it is delicious and worth it!



Simply Beautiful

Fall/Winter Soup

Quick Rainbow Rice (Turmeric Ginger Veggie Rice)

One key to making quick and easy meals is making large batches! This recipe makes over 12 cups of rice, which is great for on-the-go meals. Another time saving tip is to use pre-cut (and washed) frozen veggies. 



·       4 cups (uncooked) Basmati rice

·       3 tbsp garlic infused oil (or olive oil)

·       1 lb frozen mixed vegetables (carrots, corn & peas)

·       1 cup diced bell peppers (can be frozen or freshly cut)

·       1 & 1/2 tsp powdered ginger

·       1 tbsp turmeric

·       1/2 tsp chili powder

·       1/2 tsp red chili pepper

·       2 tbsp liquid aminos/Tamari or gluten free soy sauce

·       Optional: cilantro, sausage slices or pumpkin seeds 



1. Cook 4 cups of rinsed Basmati rice (rinse to reduce arsenic). I like to use a rice cooker so I don't need to keep an eye on it. 



2. While rice is cooking, pour the garlic infused oil in a saute pan and saute vegetables for about 5 minutes. 


3. Add rice to veggies in sauce pan and mix in spices. Let simmer on low for about another 5 minutes.


4. Dish out and add optional toppings - I enjoy the jalapeno chicken sausages from Trader Joe's. I also am a huge fan of cilantro and love this combination!


5. Enjoy! Save extras in glass containers for storage and later enjoyment. 

Spicy and Savory Butternut Squash Soup

It's fall time... and you know what that means! It's time for all things squash and pumpkins :) I was feeling inspired by the season and played around in the kitchen to create a delicious and fun new soup. Bonus: after the squash is roasted, the soup is super quick and easy to "make" aka blend! 


·       1 big (about 1.5 lb) butternut squash, roasted, peeled and cubed (for instructions on how to roast squash, view here)

·       1/4 cup olive oil

·       32 oz chicken stock (or vegetable stock)

·       1/2 cup coconut milk (canned)

·       1.5" piece of ginger *may be adjusted according to ginger preference

·       1/2 cup cilantro

·       3 tsp chili powder

·       2 tsp rosemary

·       2 tsp turmeric

Toppings (all based on eater discretion):

·       Seeds from roasted squash (or pumpkin or sunflower seeds)

·       Red pepper

·       Salt and pepper

·       More cilantro!


1.     Place cubed and roasted squash pieces into Vitamix (or food processor). Add remaining ingredients and BLEND!

2.     Warm on stove, add toppings and ENJOY! 

*Pictured - soup made in Vitamix. Can also use a food processor.

*Pictured - soup made in Vitamix. Can also use a food processor.

Vanilla Almond Joys



·       1 cup of natural almond butter

·       3/4 cup coconut palm sugar

·       1 large egg, lightly beaten

·       1.5 teaspoons pure vanilla extract

·       Coarse sea salt



1.     Preheat oven to 350 degrees.

2.     Line a baking sheet with parchment paper.

3.     In a medium bowl, mix all ingredients except the sea salt until well combined.

4.     Spoon tablespoons of the mixture one inch apart onto the parchment paper.

5.     Flatten the mounds with a fork.

6.     Sprinkle coarse salt on top of the cookies.

7.     Bake about 10 minutes, switching the position of the pans about half way through.

8.     Transfer freshly baked cookies onto a cooling rack and let rest. 

9.     Enjoy! :)


Simple Summer Green Smoothie

With an abundance of fresh fruits in the summertime (especially fruits like blueberries, strawberries, blackberries, etc), it is the perfect time to blend in to a delicious green smoothie! A great way to add an extra dose of cool is to use frozen berries!



·       2 cups leafy greens (kale or spinach are my favorites)

·       1 cup fruit (berries, pineapple, mango, etc) 

·       1 cup unsweetened coconut milk

·       3 tbsp hemp seeds or other non-dairy protein powder (If using this smoothie as a meal, make sure to include a source of protein. Can also eat nuts or seeds or eggs alongside smoothie and not blend it in).


Blend all ingredients together and ENJOY!