Creamy Spring Time Asparagus Soup

It's asparagus season and I love to cook with these yummy veggies because they are loaded with Nutrients. Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.  This soup is the perfect night time dinner when you want to ease your digestive system into rest for the night.  If you are thinking about going clean and re-booting your system this is the perfect clean soup to try.  

Ingredients:

·     1.5 Pounds of Asparagus, ends trimmed 

·     6-7 stalks of celery roughly chopped

·       1 yellow onion

·       2 cloves garlic

·       2 cups of broth (bone broth, veggie or sea broth)

·       1 can organic light coconut milk

·       1 tbs ground cumin

·       1tbs ground turmeric 

·       2 tsp sea salt

·       Fresh ground pepper to taste

In a large pot over medium to high heat pour 1-2 tbs of olive oil in the bottom of the pot.  Add the roughly chopped celery and onion and let simmer with a pinch of salt for a few minutes or until onions look translucent.  Next, add the chopped and trimmed asparagus and let the veggies cook down for a few minutes.  Add all the spices and then slowly add the broth of choice and coconut milk. Place lid on pot and let the soup cook for 15 minutes or until veggies are easy to cut through.  Next, turn the heat off and pulverize the soup to make creamy with a hand held device or a high-speed blender.  Once all blended enjoy with a side of fresh tortillas, flat bread or by itself.

Vanilla Crunch Granola

Making granola at home fills the house with the most amazing smells.  This granola can be adapted to what ever you have in your pantry.  I added buckwheat grouts to this recipe and loved the added texture.  Add milk or eat with coconut yogurt and enjoy! 

Ingredient:

·      2 ½ cups gluten free rolled oats

·      1 cup buckwheat grouts (soaked for 30 minutes and then dried)

·      1 cup pecans, roughly chopped

·      ½ cup unsweetened coconut flakes

·      1/3 cup sunflower seeds

·      1/3 cup golden raisins

·      1/3 cup pure organic maple syrup or honey

·      ½ cup melted then cooled coconut oil

·      1 tsp. vanilla extract

·      1 ½ tsp. ground cinnamon

·      2 tbs hemp seeds

·      2 tbs chia seeds

Preheat oven to 350 degrees F. and line a large baking tray with parchment paper.  In a large bowl mix all dry ingredients together and set to the side.  Heat up coconut oil until melted and then add in maple syrup and vanilla.  Mix wet ingredients into the dry and stir until granola looks well blended and sticky.  Place granola evenly onto baking tray and throw in the oven.  Bake for 20 minutes before rotating baking tray and bake for another 10-15 minutes.  Edges should be golden brown.  After baking let the granola cool for 30 minutes so that big chunks can form.  After cooling break granola into clusters and store in an airtight container. 

***Soaking the buckwheat is important to break down some of the natural phytic acid it has and improve digestibility.  It’s also important to let the buckwheat groats dry before adding into the granola mixture because it will leave your granola a little soggy if left wet. 

Vegan Tacos

Even if you are not Vegan, I promise you will love these tacos.   This recipe is from the Nutrition Stripped Cookbook and it is a crowd pleaser. Fresh Pico De Gallo and homemade cashew cheese makes these tacos complete. I make these often and usually have to double the recipe because they go so quickly.  Using romaine lettuce adds some greens to the meal and you can also make this dish into a taco bowl as well.  Happy Eating!

Ingredients

·      1 cup raw walnuts

·      ½ cup raw almonds

·      2 tablespoons olive oil

·      ¼ cup red onion

·      2 cloves garlic

·      1 tablespoon tomato paste

·      1 tablespoon ground cumin

·      1 teaspoon cayenne pepper

·      1 teaspoon sea salt

·      fresh pepper and 1/3 cup chopped fresh cilantro

Add all ingredients to Food Processor and mix well until nuts are chopped down finely.  This can be stored in an airtight container in the refrigerator for up to 1 week,

For the Pico De Gallo:

·      3 large tomatoes

·      1 medium red onion

·      1/3 cup chopped fresh cilantro

·      2 jalapeno peppers, chopped

·      Juice of 1 lemon

·      Juice of 1 lime

·      1 clove of garlic

·      1 teasooon salt

Chop all ingredients by hand or place everything into a food processor.  After well mixed place in the refrigerator for at least an hour for flavors to deepen.  Enjoy.