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. 

Pecan Cranberry Spice Bliss Balls

This delicious recipe has just a few whole ingredients for a nutrient-dense and tasy treat! Great for holiday gifts - including to our vegan, gluten free and dairy free friends! :)




·       1 cup raw cashews

·       1 cup roasted pecans

·       1 cup dried cranberries

·       9 dried dates

·       1 teaspoon vanilla extract

·       1 teaspoon ground nutmeg or Pumpkin Pie Spice (from Trader Joe's)

·       + 1 tablespoon cinnamon for outside coating


Blend all ingredients (except cinnamon) in food processor until relatively smooth "dough" is formed.

Roll "dough" into about ½ inch balls.

Sprinkle cinnamon in bowl and roll treats to cover in cinnamon. 

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

Vanilla Almond Joys.jpeg


·       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! :)


Pumpkin and Butternut Squash Curry Soup - with Kale and Mushrooms

I couldn't decide which fall vegetable I enjoy more, so I ended up adding both the pumpkin and butternut squash into this soup! This is a delicious, creamy and vegan soup!  Although most soups I make involve just throwing vegetables together, this soup takes a few more steps, but definitely worth it.

I couldn't decide which fall vegetable I enjoy more, so I ended up adding both the pumpkin and butternut squash into this soup! This is a delicious, creamy and vegan soup!

Although most soups I make involve just throwing vegetables together, this soup takes a few more steps, but definitely worth it.

Pumpkin Butternut Squash Curry Soup

Serves 10


4 cups vegetable stock
2 garlic cloves, chopped
1 lemongrass stalk (white part only), finely chopped
2 fresh red chilies, seeded and chopped
4 carrots, peeled and cut into chunks
4 cups cubed butternut squash, peeled, seeded and cut into cubes

1/2 cup pumpkin, pureed

  • 3 tbsp coconut oil

2 shallots, finely chopped

3 cups kale

1 cup mushrooms

1/2 can coconut milk (7 oz)

yellow curry paste (see recipe below to make)



Thai Yellow Curry Paste

3 small fresh orange or yellow chilies, coarsely chopped
3 large garlic cloves, chopped
4 (small) shallots, chopped
3 tsp. ground turmeric
1 tsp. salt
1 lemongrass stalk (white part only) chopped
1 inch piece of ginger root, chopped
1/2 can of coconut milk (7 oz)

Put all ingredients in a food processor or blend until smooth, scraping down sides as necessary.


1. Pour stock into large pot and bring to boil. Add 1 clove garlic, lemongrass, chilies. Simmer 5 minutes. Add carrots, butternut squash, and pumpkin and simmer for 5-6 minutes, or until tender. Mash carrots and butternut squash with masher if you'd like a more creamy texture (I prefer it this way, with just a few chunks left).  Leave heating on stovetop.  

2. Heat the coconut oil in a large skillet or wok. Add remaining 1 clove garlic, kale, mushrooms and shallot and saute for 2-3 minutes. 


3.  Make Thai Yellow Curry paste (see directions below) and add to pan with sauteing vegetables to simmer together for additional 2-3 minutes.  

3. Add the sauteing vegetables (with curry paste) into soup pot. Add remaining coconut milk to soup.  Stir together and ENJOY! 


Optional garnishes: pumpkin seeds and basil. 

Pumpkin Banana Bread



·       1/3 cup pumpkin

·       2 brown bananas

·       2 eggs

·       1 teaspoon vanilla

·       1 tablespoon maple syrup

·       1 teaspoon baking powder

·       1 teaspoon baking soda

·       1/2 cup coconut flakes

·       1 cup almond flour

·       1/2 cup Bob's Redmill Gluten Free All Purpose Baking Flour

·       1 teasooon cinnamon

·       1 teaspoon "Pumpkin Pie Spice" (from Trader Joe's, or use 1 teaspoon nutmeg)



1.     Preheat oven to 350 degrees Farenheit.

2.     In a medium sized bowl, combine the pumpkin, bananas, eggs, vanilla, and maple syrup.

3.     In antoher medium sized mixing bowl, baking powder, baking soda, coconut flakes, almond flour, all purpose flour, cinnamon, and pumpkin pie spice.

4.     Combine the wet and dry ingredients. Stir until well mixed.

5.     Optional: add chocolate chip cookies for taste. 

6.     Spray a small bread pan evenly with non-stick coconut spray. Put mix into pan. 

7.     Bake for 35 minutes and enjoy. :)

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies.jpeg


·       1 cup of coconut flour

·       1/2 cup of coconut sugar

·       2 tablespoons almond flour

·       1 teaspoon cinnamon

·       1/4 teaspoon nutmeg

·       1/4 teaspoon salt

·       1/4 teaspoon baking soda

·       1/2 cup chocolate chips

·       1/4 cup coconut oil, + 2 teaspoons

·       1 cup canned pumpkin puree

·       3 eggs

·       1 teaspoon vanilla



1.     Preheat oven to 350 degrees F.

2.     In a medium sized bowl, combine the coconut flour, coconut sugar, almond flour, cinnamon, nutmeg, salt, and baking soda.

3.     In another medium sized mixing bowl, combine the coconut oil, pumpkin, eggs, and vanilla. 

4.     Combine the wet and dry ingredients together. Stir until well mixed.

5.     Stir in chocolate chips.

6.     Bake from 12-14 minutes and enjoy! :)