Roasted Parsnip & Pear Soup
2 pounds parsnips, peeled 2 pears, peeled and roughly chopped 1 small onion, peeled and roughly chopped 2 TBSPs coconut oil 1 tsp pure salt, divided 1/4 tsp freshly ground pepper 1 cup balsamic vinegar 2 cups broth (veggie, chicken, whatever you like) 2 1/2 cups whole milk Position rack in lower third of oven and preheat to 450. Roughly chop parsnips and toss with, pears, onion, oil, 1/2 tsp salt, and pepper in a roasting pan (9×11 pyrex works well). Roast, stirring approx every 10 mins, until very soft and starting to brown (about 40 mins). Meanwhile, boil vinegar in a small saucepan...
Read MoreHow to make Garlic Salt
Combine 3 parts salt with 1 part garlic powder. For example, if you need 1 tsp of garlic salt, simply use 3/4 tsp salt and 1/4 tsp garlic powder. That’s all =)...
Read MoreCreamy Corn Soup
1 TBSP butter or ghee 1 small onion (or 1/2 of a large) 1 clove garlic, minced or crushed 1/4 cup fresh parsley, chopped 3 TBSPs flour (whatever kind you have on hand) 2 & 1/2 cups whole milk 1 cup broth (veggie, chicken, whatever you like) 24 ounces frozen corn kernels (divided in half) 2 & 1/2 TBSPs cream cheese, softened 1 tsp garlic salt (or 3/4 tsp salt + 1/4 tsp garlic powder) 1 tsp ground black pepper 1/8 – 1/4 tsp cayenne pepper (optional) Heat butter in a medium pot (3 & 1/2 qt pot works well) over medium heat. Add the onion, garlic, parsley, and saute for about...
Read MoreMacadamia Nut Butter
2 cups macadamia nuts 1/4 tsp pure salt Add to your food processor or Vitamix and process until creamy. ______________________________________________________________________________________ SIDE NOTES: ~ Macadamia nuts easily blend into a nice, creamy, tasty butter. We like to change-up our nut butters for variety. They’re all so good, and nutritionally speaking – each of them will offer us a little something different (not to mention we’re all more prone to developing a sensitivity to a food we eat over & over on a daily basis – changing it up now & then...
Read MoreCashew Butter
2 cups cashews 1/4 tsp pure salt Add to your food processor or Vitamix and process until creamy. ______________________________________________________________________________________ SIDE NOTES: ~ Cashew butter is delicious! In our opinion, it tastes the closest to peanut butter than any of the other nut butters. Keep in mind, it tends to be less oily, and a little more on the pasty side than some of the others. It’s creamy and spreadable at room temp, but a little difficult to work with straight from the fridge. To resolve this, you can either include a little oil in the recipe, or...
Read MoreChocolate-y Oatmeal
1 cup coconut milk (regular or “classic” – not “light”) 1/2 cup water 2 tsps high quality, cacao (or cocoa) powder 1/2 cup old-fashioned rolled oats 1/4 tsp pure salt 1 banana, mashed chopped cashews (optional) Heat the coconut milk and water in a saucepan until hot (but not boiling). Add the chocolate powder and stir until dissolved. Add the oats and salt, stir to combine and bring to a low boil. Cover and cook at a simmer for 10 minutes, stirring occasionally. Uncover the pot, and cook (still stirring occasionally) until it reaches the desired thickness (about...
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