Carrot Ginger Zinger Soup

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 As the colder weather sets in and the gray days get shorter, it is time for soup season to begin! This is one of my favorite soups to transition from the long summer days outside into the cooler autumn afternoons in my kitchen. My beloved soup pot eagerly awaits this treasure! The rich colors and flavors of root vegetables paired with the zing of fresh ginger make this a deliciously light meal that packs a nutritional punch. Lots of vitamin C and antioxidants boost the immune system for the cold and flu season right around the corner. I like to add steamed kale and roasted chicken to my zinger soup to make it a full meal deal with plenty of protein and leafy greens. InJoy!

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2 tablespoons extra-virgin olive oil

1/2 cup chopped white onion

4 cups chopped carrots

4 cups vegetable broth

1 cup orange juice

1 tablespoon plus 2 teaspoons finely grated fresh peeled ginger

1 tablespoon lemon juice

14-ounce can coconut milk

Freshly ground black pepper, to taste

1) Heat the olive oil in a large saucepan over medium-high heat. Add the onion and sauté until translucent, about 5 minutes.

2) Add the carrots, broth, orange juice, ginger, and lemon juice; bring to a boil. Reduce the heat and simmer, covered, until the carrots are tender, about 20 minutes.

3) Remove from the heat. Puree with immersion blender or food processor, until very smooth.

4) Return the soup to the saucepan and stir in the coconut milk, salt, and pepper. Reheat the soup over medium heat until hot. Ladle the soup into bowls and serve.

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Homemade Vegan and Grain-Free Almond Joy Bars

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This is the kind of recipe that should always be shared with loved ones. When I know I will be inviting a group of friends over or attending a potluck, I like to prepare the most decedent side dish or dessert I can come up with. The kind of thing I couldn’t consider making on any random day because I would single handedly finish it. Sometimes it’s dates stuffed with goat cheese and wrapped in prosciutto. Other times it’s baked brie drizzled with fresh fruit preserves and slivered almonds. For this weekend’s ladies clothing swap, enter: the homemade Almond Joy Bar. This grain-free, dairy-free, no-bake dessert has six simple ingredients and is incredibly delicious! It was certainly a hit among the 20+ ladies surrounding the snack table in my kitchen on Sunday. Injoy!

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Ingredients:

   Crust:


1 cup almond meal

2 Tbls maple syrup

1 Tbls melted coconut oil

1/4 tsp pure almond extract

Pinch of salt

   Coconut Filling:


1 cup shredded unsweetened coconut

2 Tbls maple syrup

2 Tbls. coconut oil

1 Tbls water

   Chocolate Topping:


1/4 cup raw cacao powder or cocoa powder

1/4 cup melted coconut oil

2 Tbls. maple syrup (at room temperature)

Instructions:

  1. Line a standard loaf pan with parchment paper and set it aside.
  2. To prepare the crust, combine almond meal, maple syrup, coconut oil, almond extract, and salt in a medium bowl, and stir well until dough is formed. Press it evenly into the bottom of the lined loaf pan, and set aside.
  3. To prepare the coconut filling, combine all of the filling ingredients in the mixing bowl and stir well. Spread the coconut mixture over the crust, then use a spatula to smooth the top. Set aside.
  4. To prepare the chocolate topping, combine all of the ingredients in the mixing bowl and use a whisk to create a silky smooth chocolate sauce. (If any of your ingredients are cold, this sauce will firm up. If that happens, simply place the bowl in a hot water bath briefly to liquify the ingredients again.) Pour the chocolate sauce over the top of the coconut layer and smooth the top with a spatula.
  5. Place the pan in the freezer to set until firm, about one to two hours.
  6. To serve, pull on the parchment paper to easily remove the solid bar from the pan, then slice into bars and plate directly from the freezer. These bars will soften fairly quickly at room temperature, so it’s important to keep them chilled until ready to serve. Injoy!