Cauliflower Leek Soup

💜 ✨Monday Lunch Scenes ....

Creamy Cauliflower Leek soup w/ Fresh made Sourdough lathered in Ghee 🙌🏼

Perfect for windy winter days 💨 

Ingredients:

-1 Large head of cauliflower chopped

-2 chopped leeks , white part only 

-5 stalks celery chopped

-1/4 cup green onion chopped

-3 cloves of garlic 

-4 cups broth ( I used bone broth) 

-2 tsp cumin 

-1 tsp turmeric

-sea salt

-sprinkle of thyme 

-Ghee

Xx Instructions:

Start by heating a large soup pot with about a tablespoon of ghee.  Once melted add the leeks, green onion, and celery.  Lightly season with sea salt and let cook down for 5-8 minutes.  Once translucent, add the cauliflower, garlic, cumin , and turmeric.  Let this cook with the lid on for about 10 minutes on medium heat.  Then add broth of your choice and the fresh thyme.  Place the lid on the pot and cook for about 10-15 minutes or until the cauliflower is soft.  From here use a handheld blender or vitamix to purée the soup.  Then you are done !  Add salt as needed and dip with your fav sourdough 💜 Enjoy 😊 

Xx

Pop Quiz! Is this Grizzly Bear or Maya Bear 🐻 sharing lunch time 💜!!?! 

Sprouted Oat Banana Nut Muffins… Made in the Blender!

These amazingly easy muffins are made in the blender and are so tender and delicious.  They are gluten free, dairy free, and can be made vegan by subbing the eggs with flax eggs.  You can sub out any nut butter of your choice.  They are the perfect snack for on the go and quick breakfasts on busy mornings.  Give these a try and let me know how you like them!

Ingredients:

·      2 ripe bananas

·      2 and ¼ cup sprouted GF Oats

·      2 pasture raised eggs or 2 flax eggs

·      ½ cup pure maple syrup

·      ½ cup nut butter

·      2 tsp cinnamon

·      1tsp baking powder

·      ½ tsp baking soda

·      1 tsp pure vanilla extract

·      ¼ tsp sea salt

·      ¼ cup almond milk, or any other dairy free milk

·      ½ cup chopped walnuts 

Instructions:

Preheat the oven to 375 F, and line muffin tray with liners.  

 Place the liquid ingredients in the blender first.  This helps ease the flow of the batter in the blender.  Then add dry ingredients, excluding the walnuts.  Once the batter is well combined pour in the walnuts and hand stir a couple times until well combined.  

Bake for about 20 minutes.  Tops should be golden brown.  Let cool inside the muffin tray for about 10-15 minutes.  Enjoy when cooled.  These store well in an airtight container for about 5 days.  

Sprouted Lentil Soup with Vegan GF Corn Bread

This is such an easy recipe and there will be plenty left for lunch the next day or two.  Sprouting the lentils makes them easier for your digestive system to break down.  There are some brands that already sprout lentils, but they can be more expensive.  If you have the time and prefer to sprout at home, all you have to do is soak the lentils for 12 hours.  

Sprouted Lentil Soup

 Ingredients 

·      1 yellow onion, diced

·      2 carrots, diced

·      4 stalks of celery, diced

·      3 cloves garlic, rough chopped

·      2 red potatoes, diced

·      1 zucchini, diced 

·      2 cups sprouted lentils

·      1 tsp turmeric

·      1tsp cumin 

·      6 cups vegetable broth or stock of any kind you like

·      salt + pepper

·      Avocado oil 

·      handful of chopped parsley

·      1 bay leaf 

Start by heating a large pot and adding in avocado oil.  When the pot is warm add celery, carrots, onion and about of teaspoon of salt.  Let this cook down for a few minutes and then add the garlic.  Once the carrots are tender add in the lentils, potatoes, zucchini, turmeric, and cumin.  Mix well and then add in the vegetable broth or stock.  Turn the heat up to a get the soup to a full rolling boil, and then lower the heat to slow simmer and let the soup sit for about 45 minutes.  After 45 minutes check to see the vegetables are tender, then add in the fresh herbs and the zest and juice of a full lemon into the pot.  Stir until well combined.  Enjoy a bowl with some corn bread!  

Vegan Corn Bread 

Ingredients

·      ¾ cup gluten free baking flour

·      ¾ cup corn meal

·      ½ teaspoon baking soda

·      ½ teaspoon baking powder

·      ½ teaspoon salt

·      ¾ cup plant based milk 

·      1 tablespoon apple cider vinegar

·      ½ cup coconut sugar

·      1/3 cup coconut oil 

·      1 flax egg (1 tablespoon flax meal + 3 tablespoons water) 

Start by making your flax egg and setting aside.  Also add apple cider vinegar to your plant based milk and set aside for about 10 minutes.  Combine all dry ingredients into one bowl.  In another bowl mix coconut oil and coconut sugar together.  Then add in flax egg and then milk with the apple cider vinegar.  After well combined add in dry ingredients.  Grease a cast iron skillet and add into pan.  Bake at 350 degrees for 25-30 minutes.  Take out from oven, add ghee or coconut oil on top with a ton of cilantro or herbs of your choice.  Enjoy! 

Recipe inspired from Bonberi.