Vegan Potato and Leek Soup

Now that it is getting colder, my body is craving heavier foods like soups and stews to keep it warm. Which works out perfect for me because I love to make huge batches and freezing them. This is one of my favourites, potato and leek soup, super simple, makes a ton, and is super tasty.

Leeks are incredibly nutritious for our bodies, they have been known to help fight of cancer because they are such a good source of allyl sulfides, they protect the lining of blood vessels, have a blood pressure lowering effect, helps to boost the metabolism and being high in fiber will keep you feeling full for longer leading to help with weight loss, fight chronic low level inflammation (why is inflammation so bad??) Leeks contain a kind of folate called 5-methyltetrahydrofolate which makes them good during pregnancy, and they are full of strong antioxidants that fight against free radicals that cause chronic diseases and aging.

What You Need:

3 tablespoons of olive oil

1 tablespoon coconut oil

3 huge leeks – chopped

3 potatoes – chopped

5-7 cups of organic, low sodium, vegetable stock

Almond milk to taste

How You Do It:

1. Cook leeks in olive oil and coconut oil for a few minutes until leeks are tender and shiny

2. Add potatoes and stock, bring to boil and then let simmer until potatoes are tender. About 20 minutes.

3. Use immersion blender to puree the soup.

4. Separate soup headed to the freezer now, before you add any milk. Remember to let the soup completely cool before it goes into the freezer.

5. Add almond milk to taste, to make the soup creamy, and re-heat.

Creamy Roasted Garlic Sauce

I must confess…

I LOVE GARLIC!

Lucky for me, it is amazing for your health!

Garlic has so many healing properties, antiviral, antioxidant, antibacterial, antifungal, and it tastes so good. It is also great for cold, flus, chest infections, digestive disorders, and fungal infections because of its healing abilities.

Since it is currently winter, and everyone and their brother is getting sick, I made creamy roasted garlic sauce.

So simple

I roasted 6 heads of garlic and one shallot, until they were soft, about 30 minutes. Squeeze them into a blender with 1 cup of almond milk a pinch of salt and pepper and blend!
Just pop in the fridge for a few hours to thicken up, this makes enough to freeze for later too.

At my house we use this as a dip, to add in eggs, add to other sauces, the list is endless. I find this a great condiment to have on hand I go through it like crazy!!

You Are What You Eat

I recently listened to a lecture by Steve Gagne about the energetics of food and it was eye opening and has been stuck in my mind. By looking in nature to notice characteristics of the plants, we can learn how the plants will benefit us. He uses the example of leafy greens. In nature they breathe in opposition to our own lungs, and they have veins that take nutrients from the soil, by their roots and transport them out into their leaves by these said veins. This would mimic how leafy greens react in our bodies, by improving our respiratory and circulatory system. Another example are root vegetables. They absorb nutrients and minerals from the soil, and store it, as well as centering and grounding the plant, for example, in very windy conditions. The characteristics will therefore work for us the same, absorbing and improving function in the small intestines, where we absorb our nutrients and thus, leading to improved digestion. As well, having a grounding and centering effect.

All over the world, in many different cultures chicken soup has been used as a healing food to help us recover from ailments. Gagne explores the question why? Why not beef, or lamb? Again, looking to nature for the answers, we see that cows are large, lumbering animals, lambs are smaller but still lumbering. Chickens on the other hand, are full of vitality, running around with so much energy. They also are working sun up to sun down everyday, turning over soil and hunting for food. So when we feel sick and lethargic we should consume food with the opposite energy. Like someone who feels cold and dry in the winter something warm and moist like oatmeal would be completely satisfying and help to balance you out.

The food we eat that makes us feel tense and anxious, are the processed, refined foods. Such as, sugar, alcohol, drugs, caffeine, heavily processed foods, microwaved foods, and factory farming food. (when the animals/vegetables grow under stress you will take on the stress energy)

The food that make use feel connected and harmonious are organic, whole foods, that are local and seasonal, especially from a home garden, and home cooked. It create a link between our understanding and caring, and our food.  Here is one of the gardens I have created.

Do an experiment, for two weeks eat only organic, whole foods, that grow locally and are in season. What do you notice?

For me, the immediate changes I saw were weight loss, clear skin, clear thoughts, more energy, less anxiety, and an overall feeling of calmness and balance.  Try it out on yourself, let me know the changes that you notice!

Why the World Needs Health Coaches

Why the World Needs Health Coaches.

Cinnamon Raisin and Oats Cookies

What You Need:

1/2 cup honey

1/4 cup coconut oil (melted)

1/4 almond milk

1 tbsp. flaxseed meal

1/2 tsp. salt

1/2 cup spelt flour

1/4 cup quinoa flour

1/2 tsp.  baking soda

1 tsp.  cinnamon

2/3 cup  raisins

1 1/2 cup oats

parchment paper

What To Do:

1. Preheat oven to 325 degrees F

2. Combine flours, baking soda, cinnamon, salt, and flaxseed meal in a bowl.

3. Add milk, oil, and honey to the bowl, stir to combine.

4. Add raisins and oats, stir to combine.

5. Line baking trays with parchment paper.

6. Spoon out cookies onto tray, pressing down slightly with the spoon, or your hand. Cookies should be approximately 2 tbsp. and a 1/2″ thick.

7. Bake for 15 – 20 minutes, when cookies are golden brown and starting to crisp around the edges. Let cool on the pan for about two minutes, then transfer the paper and cookies to a wire rack, let cool completely.

8. ENJOY!

This recipe was inspired by “Rosemary’s Bakery – Oatmeal Raisin Cookies – Macrobiotic”

Cinnamon Roasted Sweet Potato Salad

Recipe Inspired by IIN’s “warming lentil and sweet potato salad”

This was my favourite recipe from my recent detox. It was easy to take to work with me the next day. Lentils are known to help lower cholesterol and increase energy, sweet potatoes help to balance blood sugar, and spinach protects against cancer and inflammation.

Ingredients:

1/2 cup green lentils

2 cups stock

1 large sweet potato

enough olive oil to lightly coat sweet potatoes

1/4 cup raw walnuts

1/4 cup dried currants

1 tsp balsamic vinegar

1 tsp maple syrup

dash of sea salt and pepper

dash of cinnamon

1 cup spinach

1 cup arugula

1 tbs hemp hearts

Directions

1. Bring stock to a boil, add lentils, wait until it comes back to a boil and turn heat to low so stock and lentils are simmering. Cook until lentils are tender should be about 30 minutes.

2. Meanwhile, peel and dice sweet potato, put into a bowl and coat lightly with olive oil. Season potatoes with salt, pepper, and cinnamon. Spray baking tray with cooking spray and empty potatoes onto tray. Bake at 400 degrees for about 30 minutes.

3. Make salad with spinach, arugula, walnuts, currants, and hemp hearts. Top the salad with the lentils and sweet potatoes.

4. Mix the maple syrup and balsamic vinegar on the side and pour over salad.

5. ENJOY!