I have to admit, Winter is a time when juicing loses a lot of it’s appeal (and I’m about to do another juice feast?? 😉 ) and hot soups really hit the spot. I’ve been craving and eating so much corn lately so this dish really did it for me. Not to mention I made it more than once which almost never happens in my kitchen!
Serves 2 as a meal or 4 as a side.
4 cups vegetable broth
1 small onion, chopped
1 jalapeno, seeded and chopped
2 cloves garlic, minced
2 Tbsp cumin
4 Tbsp organic corn flour
1 lb frozen corn
1 cup frozen bell peppers
sea salt and pepper, to taste
cilantro, for garnish
a squeeze of lemon
In a soup pot, saute onion, jalapeño, and garlic in a few tablespoons of broth until soft. Add broth, frozen corn, peppers, and corn flour and bring to a boil, stirring as you go. Once veggies are soft and soup has thickened, transfer half to the blender (carefully) and blend completely. Add the blended mixture back to the soup. Season to taste, transfer to bowls and garnish with cilantro and a squeeze of lemon.
Not a gazpacho but not a piping hot bowl of soup either. The perfect Summer comfort food!
1 large head of broccoli
1 1/2 avocados
1 Tbsp garlic powder
1 tsp smoked sea salt
Chop broccoli into bite sized pieces and put into a medium sized pot. Pour in enough water to just cover the broccoli. Bring water to a boil, reduce heat and simmer until soft. When the broccoli is cooked through, pour the pots contents into a bowl and chill in the refrigerator for an hour (or until cold). Pour chilled broccoli and water into a blender and blend with remaining ingredients.
I’d like to introduce you to the best lunch I’ve had in ages:
2 pounds carrots
small knob of ginger
meat of one young coconut
NuNaturals stevia and sea salt, to taste
1 tbsp hot curry
1 clove garlic
black pepper and shredded coconut (optional)
Juice the carrots, ginger and lime. Blend juice with remaining ingredients until creamy. Top with black pepper and shredded coconut.
1/2 small onion, chopped
1 head cauliflower, broken into florets
butter or coconut butter to saute
salt and pepper
handful Just Roasted Garlic
Saute the onion for 2-3 minutes, add cauliflower, cover with water and simmer for 20 minutes or until soft. Pour all ingredients into a blender and blend til creamy. Top with the Just Roasted Garlic.
This was an accompaniment to my salad topped with the “Rockin’ Avocado Dip” from Raw is Sexy.