Carrot ginger soup with cashews (recipe!)

Carrot ginger soup with cashews: serves 4 2 T ghee 2 T fresh ginger, chopped 1 t fresh turmeric, chopped 2 t fenugreek seeds 1 t cumin seeds 1 t coriander powder 3/4 t mineral salt 1/4 c cashews 6 … Continue reading

Carrot Squash Soup, Dosas, Adzuki Bean Hummus and Greens

Carrot Squash Soup with Ginger (see recipe below) Avocado Slice Dosas made with cumin seeds and coriander powder. Adzuki Bean Hummus: Adzukis cooked with ghee, mineral salt, asafoetida, cumin, cinnamon.  Blended with tahini, sesame oil, a squeeze of lime, and … Continue reading

Sweet Potatoes with Rose Petals

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This dish is wonderful and Kauai’s incredibly rich purple sweet potatoes make it even better. Here I used a mixture of purple and regular yellow sweet potatoes. Rose petals of all colors are from Myra’s rose bushes. This dish is augmenting, sweet, and nourishing. Cinnamon is warming and sweet, coriander and rose petals are cooling. Make with coconut oil (more cooling, extractive) or ghee (balancing).

10 c sweet potatoes, skins removed and chopped
4 T ghee
2 t mineral salt
2 T sweet cinnamon powder
1 1/2 T coriander powder
1/2 c dried rose petals
Water (or tea) as needed

Heat ghee, add salt, cinnamon and coriander until aroma comes up. Add potatoes and stir to coat. Add water to fill 1/3 level of the potatoes (or you can add more and cook longer for extra creamy, kinda mashed potatoes). I also like using tea for this step…chai, vanilla rooibos , and honeybush are all great. I cooked these potatoes for about 30 mins, stirring occasionally at first, then let them simmer once they were soft.

Enjoy with appreciation for these sweet, sweet morsels of nutrition from the earth! Thank you farmers!

Curried Carrot Ginger Soup

I’ve been in Breckenridge, CO for three days now and I forgot how much difference a few thousand feet in elevation makes, going from around 6,200 ft in Tahoe to just over 9,000 ft here.   It has been incredibly cold, dry, and windy the whole time.   We have humidifiers in every room!  Eating grounding, warming foods like this soup has definitely helped my body acclimate.

  • 7 medium carrots, chopped
  • 3 small golden beets, chopped
  • 2 T cinnamon ghee
  • 2 T fresh ginger, chopped
  • 1 t fenugreek seeds
  • 1 t cinnamon powder
  • 1 1/2 t cumin powder
  • 1 1/2 t coriander powder
  • 1 t turmeric powder
  • a few dashes nutmeg
  • 1/2 t mineral salt

Simmer the fenugreek seeds and ginger in ghee for a minute or so in a pot, and then add the rest of the spices.  When the aromas come up, add the carrot and beet.  Stir the veggies to coast them, and cover with water.  Bring to a boil and then simmer until they are soft.  Pour it all into a blender and blend until smooth.  Garnish with cilantro and enjoy!

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Butternut Squash Soup

 

 

 

This morning I made this SUPER delicious and tummy-friendly butternut squash soup.

  • 2 baby butternut squash, seeded and chopped
  • 1 medium parsnip, chopped
  • 2 1/2 T ghee
  • 1 T fennel seeds
  • 1 t cumin powder
  • 1/2 t dried orange peel
  • 1″ fresh grated ginger
  • 2 c chopped kale

Sautee the ginger, fennel seeds, and cumin in ghee (in a pressure cooker pot) until the aroma comes up.  Add squash and parsnip and stir to coat them in spice mixture.  Add water to barely cover the veggies.  Put the lid on the pot and bring it up to pressure. Cook for 10 minutes, turn off heat.  Once de-pressurized, take off the lid , and use an immersion blender to bring to a smooth soupy consistency.  Add the kale and serve with a sprinkle of fennel seeds.

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