Red Soup

Red Soup

1/2 Red Onion

1 Tomato

3 Carrots

1 Red potato

1 Beet

1 1/2 cup of coconut milk

1 Tablespoon of hot sauce

1 Teaspoon of chilly flakes

1 Teaspoon of red pepper flakes

1 Teaspoon of papirika

1 Teaspoon of curry powder

1 Teaspoon of salt

Now What

Chop everything

Simmer onion in medium sauce pan with olive oil

Add Potatoes and simmer for 3 mintues

Add 6 Cups of water or veggie broth

Add carrots, beet, and tomat

Bring to a boil.

Add spices and hot sauce

Simmer for 25 minutes

Add coconut milk

Simmer 15 minutes

Top with chopped parsley or spinach

Blend and Enjoy.

xo
Tara

Roasted Pumpkin Soup
You’ll need
1/2 white onion
1 small pumpkin
1 cup coconut milk
3 cups water
tumeric
sea salt
red pepper flakes
Now What
roast whole pumpkin in oven for 30-50 minutes until tender
cut and peel off skin and scoop seeds and set aside
place seeds on cookie sheet, cover in tumeric, sea salt & red pepper flakes. bake for 20 minutes
chop onion and add to 1 table spoon of olive oil in a sauce pan 
simmer onions for 3-5 minutes over medium heat
add pumpkin to sauce pan
add water and spices
bring to boil and lower to simmer for 15 minutes, stir every so often
add coconut milk
stir and simmer for 5 minutes
remove from heat and blend
top with pumpkin seeds
Enjoy!
  • Camera: Canon EOS 60D
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  • Exposure: 1/40th
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Roasted Pumpkin Soup

You’ll need

1/2 white onion

1 small pumpkin

1 cup coconut milk

3 cups water

tumeric

sea salt

red pepper flakes

Now What

roast whole pumpkin in oven for 30-50 minutes until tender

cut and peel off skin and scoop seeds and set aside

place seeds on cookie sheet, cover in tumeric, sea salt & red pepper flakes. bake for 20 minutes

chop onion and add to 1 table spoon of olive oil in a sauce pan 

simmer onions for 3-5 minutes over medium heat

add pumpkin to sauce pan

add water and spices

bring to boil and lower to simmer for 15 minutes, stir every so often

add coconut milk

stir and simmer for 5 minutes

remove from heat and blend

top with pumpkin seeds

Enjoy!

Spicy Yummy Creamed Curry

A Spicy yummy upgrade to peanut sauce has been on mind for a while now, hanging out on the back burner somewhere. Overdue for a lunch break I was scrolling through Pinterest at yummy things to eat. After catching a glimpse at a peanut sauce dish I remembered my vision and zoomed over to the kitchen to play.

Now in all honesty, I play in the kitchen a lot. Sometime recipes turn out super yummy and sometimes they flop. I use all fresh, super good ingredients so it’s rarely something is completely inedible, unless it’s burned to a crisp granola, which I’ve done, oops, or cookie mush all over the oven, which has happened more than a few times. Oops! Today was a true victory of heath and an insanely good meal that I can’t wait to make for guests.

Almond Sauce 3 heaping table spoons almond butter 4 table spoons coconut milk 1 table spoon of soy sauce 1 table spoon of maple syrup 1 teaspoon of tomato paste 1 heirloom tomato 1/2 bell pepper 1/2 jalapenio pepper sliced 1 inch sliced fresh ginger 1 clove of garlic chopped 1 teaspoon of curry powder 1 teaspoon of chilly powder

The Rest 3 handfuls of Kale 1/2 bell pepper Pasta

Now What Combine all ingredients for sauce in vitamix or food processor. Blend or pulse until well mixed. Steam kale Prepare pasta Drain pasta & kale Combine pasta, kale, and bell pepper with sauce Stir and Enjoy!    

Maple French Toast

You’ll Need

1 banana

1 cup almond milk

1 table spoon peanut or almond butter

1 teaspoon coco powder

1 teaspoon cinnamon

maple syrup

your favorite sliced bread

Earth Balance

Now What

Mash banana and mix everything (besides maple syrup and bread) in a bowl

Dip bread in mixture

Cook on cast iron skillet warmed up with Earth Balance

2 - 4 minutes on each side

Flip

Top with cinnamon and maple syrup

Enjoy! 

Hardly any food in the house, just goes to remind ourselves, that it’s possible to make a delicious meal with whatever is left over (and not gone bad!) in the kitchen.

Veggie Curry

You’ll Need
1 red onion
1 sweet potato
1 orange pepper
4 carrots
2 cups rice (cooked)
Cast iron

Now What
prepare rice (1 cup rice, 2 cups water, 1 table spoon earth balance)
simmer onions in cast iron
chop sweet potato and add to onions
simmer while you chop carrots
add carrots
chop orange pepper
should simmer for about 20-30 minutes
add cooked rice to cast iron
stir and simmer on low
add jar of non-dairy curry.
Maya Kaimal) is good brand you can find at whole foods.
simmer for 5-10 minutes on low

Enjoy!

And now for dessert!

You’ll Need
2 frozen bananas (freeze in zip lock bag over night)
a few squares dark chocolate (I like dark mint chocolate!)

Vitamix it up!

enjoy!

Spinach with Mango Curry

How To

prepare rice and set aside

steam 2 big handfuls of spinach

add rice and spinach to the onions

cut half an onion and simmer for 20 minutes

add in curry of your choice (mango curry rocks!)

cook together for 10 minutes so everything soaks up the flavors.

Enjoy!

YES! & YUM!

Straight from my pal Kris Carr’s kitchen to ours, via the NY Times Well Blog :) 

Crazy Sexy Kitchen’s
Pumpkin Bisque

2 cups pumpkin, butternut squash or sweet potato
2 tablespoons olive oil
1 1/2 cup white onions, diced
3 1/2 cups vegetable stock
5 cloves roasted garlic
1/4 cup sherry wine
1 1/2 tablespoons maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1/2 teaspoon sea salt
Cracked black pepper, to taste
Toasted pumpkin seeds for garnish (optional)
Pumpkin seed oil for garnish (optional)

1. Steam or boil the pumpkin or squash until tender.

2. Sauté onions over medium heat in olive oil until translucent.

3. Using a high-speed blender, combine pumpkin, onions, stock, garlic, wine, maple syrup and spices and blend until smooth.

4. Warm soup in saucepan. Serve hot, garnished with pumpkin seeds and a drizzle of pumpkin seed oil, if desired.

And check out this fun video of Kris and I chatting about juicing, yoga & veggies to celebrate the 100% electric Nissan Leaf if you haven’t seen it yet!