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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



April 19th, 2012 053

Ah, the smell of this soup simmering and the sight of the rain pouring down seem to go together so well.  🙂

What you’ll need…

  • 1/2 a red onion
  • 1/2 a white onion
  • 2 cloves of garlic
  • 1/2tsp of dried oregano

Chop the above and throw them into a soup pot.

Drizzle about a tablespoon of good olive oil in and let them simmer for about ten minutes.

Then add in…

  • 1/2c of celery
  • 1/2c of zucchini
  • 1c yam or sweet potato (the orange one… or both)
  • 1c of cauliflower
  • 4 tomatoes

Let all of the above sizzle and steam until the veggies are almost tender.

Add about four cups of water and turn off the heat……

About ten minutes before serving return the pot to medium-high heat.

Add in…

  • 4c of water (more or less depending on how ‘soupy’ you like your soup)
  • 3/4c of organic corn macaroni
  • 1c each chopped spinach and chopped kale
  • S&P to taste

You could also add in some white beans or pinto beans if you’d like – add a little protein and some extra fiber?

Super simple, super healthy and super tasty!

Happy, healthy eating y’all!

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Thai Curry

March 8th, 2013 007

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I was craving these spices so I quickly threw all of this together and it was so yummy I just had to share.

And… it was done in fifteen minutes.  Yay!

What you’ll need for two servings…

  • 2 small red onions
  • 4-6 cloves of garlic
  • 1 heaping tablespoon of finely chopped lemongrass
  • 1 tsp of freshly grated ginger
  • 1tsp of turmeric, cumin, coriander and fenugreek
  • 3tbsp of tomato paste
  • 1tbsp of tamari
  • 1tbsp of organic rice wine vinegar
  • juice of one lemon
  • 2c of water (or substitute some coconut milk for some of the water)
  • 1tbsp of sugar is optional – we did not use it today and it was slightly sour… and lovely!

Sizzle the onions, garlic, lemongrass and ginger in a little bit of coconut oil over medium heat for a few minutes.

Add in the spices… stir and let them toast for another couple of minutes.

Add in the remainder of the ingredients and let it all bathe together for a bit so all of the flavours become really good friends.

Throw in a handful of chopped cilantro and basil and serve over a generous amount of fresh spinach and about a half a cup of brown rice.  You could also add a few of your favorites thai/curry spices.  YUM!

Absolutely delish!!!