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Butternut Squash & Lentil Soup

October 19th, 2013 008

It’s that time of year…leaves are falling and temperature is dropping.

SOUP season!   🙂

Here’s a super simple, super healthy, soup that will warm your body and fill your belly on a rainy Sunday afternoon.

What you need…

  • 4-6c of butternut squash
  • 1c of red lentils
  • 1 leek
  • 2 onions
  • 6 or more cloves of garlic
  • 1tbsp of cumin seeds
  • 1tbsp of turmeric
  • 1tbsp of fresh ginger
  • 1tbsp of coconut oil
  • water

Peel your butternut squash with a carrot peeler, cut in half and remove the seeds. Cut the squash into cubes… large cubes are fine.

Toss the squash into a large soup pot with the leek, onion, garlic and coconut oil.

Let these sizzle for about ten minutes over medium heat and then toss in your rinsed lentils and the spice.

Another five minutes on the heat and then add in your water.  You want to add in just enough liquid to cover your ingredients plus a couple of inches.

Bring it all to a low boil and then turn the heat back down to a low-medium.

Cook just until the lentils are done… maybe fifteen to twenty minutes.

Puree the goodness with your hand blender, add a bit of S&P and enjoy!

Happy, healthy eating y’all!

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Sunchoke & Rutabaga Soup

June 27th, 2013 020

Oh, and LOTS of garlic.


I love a tasty bowl of soup on a rainy day.

It’s been a while since we’ve made any kind of soup so we decided to make a few of them, seeing as though it’s an indoor day.

Here’s number one.

What we used…

  • 1c of rutabaga
  • 1c of sunchokes
  • 1/4c of celery root
  • 1 onion
  • 8 cloves of garlic
  • a big handful of cilantro

Peel and chop everything, except the cilantro.  Toss it all into a pot.  Drizzle a little bit of olive oil over the top and let them all sizzle for about fifteen minutes over medium heat.  Add in six cups of water let it all bathe for another thirty minutes.

Turn off the heat, add in your cilantro and blend your soup with a hand blender or a smart stick.

Serve right away with a little S&P.


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Happy, healthy eating y’all!


Creamy Corn & Avocado Mexican Soup

May 2nd, 2013 015

We love the flavours of Mexican food…

With Cinco de Mayo coming up we have a great reason to experiment with a few new tasty recipes.  🙂

This is a super simple soup … great for an appy or a light dinner with a little side salad and you can make it in minutes!

What you’ll need…

  • 1c of organic fresh or frozen corn (please use organic)
  • 1 onion
  • 1 avocado
  • 1c of ‘So Delicious’ unsweetened coconut milk
  • 1c of water
  • 1tsp of ground cumin
  • 1tsp of smoked paprika
  • a pinch of oregano
  • a pinch of turmeric
  • a drizzle of olive oil

Put the corn kernels and the chopped onion into a pot, drizzle a bit of olive oil over the top and let them sizzle on medium heat for a few minutes.  Once they’ve caramelized a bit, squeeze in the avocado and add in the spices.  Give those another few minutes and then add in the coconut milk and the water.  Stir and let simmer for about five more minutes.

Using your smart stick or hand blender (regular blender works too), puree all of the goodness until it’s smooth and creamy.

Add a bit of sea salt and pepper to taste.

Serve in your favorite bowl… maybe with some cilantro or green onions for garnish?

…and enjoy!

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May 2nd, 2013 022


Curried Lentils

Indian Spiced Lentils

I have to admit, I am a little crazy about Indian spices.

This is a very simple, very healthy one pot recipe that we make at least once a week.

Lentils are a good source of protein, fiber, vitamins and minerals… you should really eat some!  🙂

What you’ll need…

  • 1c of red lentils
  • 2tbsp of coconut oil
  • 6-8 cloves of garlic
  • 2 onions
  • a yam/sweet potato or two
  • 1-2 tbsp of ginger
  • 1tbsp of cumin seeds
  • 1tbsp fenugreek
  • 1tbsp turmeric (fresh turmeric is awesome!)
  • 2tbsp coriander
  • a pinch of cinnamon
  • a pinch of asafoetida (optional)
  • 1/4c of tomato paste
  • a big handful of cilantro
  • S & P to taste

Rinse and soak lentils while you are prepping the rest of the ingredients.

Melt the coconut oil and add in the chopped garlic and cumin seeds.  Let those sizzle for two or three minutes on medium heat.

Add in the diced onions and cook another five minutes.

Add all your spices, including the freshly grated ginger and cook another two to three minutes.

Add in your grated yams (if you choose to use them) and the tomato paste and give it all a good stir until everything is nicely bended.

Give your lentils another good rinse and toss them in to the pot.

Cover the fragrant deliciousness with four cups of water, bring to a boil, back down to low to medium heat and put a lid on it!  🙂

Add half your cilantro after lentils have absorbed most of the water (20ish minutes – add more water if you wish) and the remainder of the cilantro just before you serve….salt and pepper to taste…………………………and voila!

I hope you enjoy this one as much as we do…..happy eating!!

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April 24th, 2012 003


Baby Borscht

March 14th, 2013 048

We’re calling it ‘Baby Borscht’ because there are only a few ingredients and it takes just like a grown up borscht.  🙂

This is our first go at a recipe with ‘teff’.

Teff is this teeny tiny grain – I believe the world’s smallest.

This quiet, little powerhouse has a great amino acid profile… it is high in lysine, which is a protein that is essential for repairing muscle and for those that may get the occasional cold sore!

All you need…

  • 2 onions
  • 4 carrots
  • 2-3 medium beets
  • 1/4c of teff
  • 1tbsp of maca powder
  • lots of fresh dill
  • water

Chop up your onions, carrots and beets and throw them in a pot.

Drizzle a little bit of good olive oil over the veggies and let them heat up for a bit on medium heat.

Add in the teff and six cups of water.

Let it all simmer for about thirty minutes.

Add in the maca powder and half of your dill. Puree the goodness with a smart stick, remove from the heat and stir in the remainder of your chopped dill.


A little S&P to taste and you have one delicious, healthy meal to enjoy.

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