Another snow storm, another soup. We are preparing for life to get shut down again this weekend as more snow get dumped on us here in Wisconsin. Whenever the weather starts to look gloomy, I start to crave soup. Because we have a record breaking year of snow fall, we have been eating soup by the gallon. I have for you a Sweet Potato Curry Soup. It is sure to fill you up, and warm your soul.
This recipe is SO easy. It is perfect for a week night meal. You dump everything in a pot, and wait about 30 minutes. I love recipes you put in one big container, let it hang out while you get homework with the kids done or a quick load of laundry, and BAM! Dinner is ready. Plus, everything is in one pot, so clean up is a breeze!
2 large garlic cloves
2 large sweet potatoes
5 medium yellow potatoes
2 medium yellow onions
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
2 tsp curry powder
1 1/2 tsp chili powder
Pinch of red pepper flakes
2 bay leaves
salt and pepper
8 cups vegetable broth
Place 1 tablespoon of coconut oil in a large stock pot over low heat.
Add two minced cloves of garlic.
Roughly chop: sweet potatoes, yellow potatoes, and onion into cubes. Add to the stock pot.
Raise heat to medium. Stir frequently for 5-10 minutes, or until the onions start to release their juices.
Add 8 cups of vegetable broth. 2 tsp curry, 1 1/2 tsp chili powder, pinch of red pepper flakes, 2 bay leaves, salt and pepper.
Simmer for 20 minutes, or until potatoes are fork tender, and reduce to medium low heat.
Roughly chop red, yellow, and orange bell peppers into 1/2 pieces. Add to soup.
Simmer for 10-15 more minutes.
Remove Bay Leaves, and Enjoy!
You can top with coconut cream at the last second to tone down the heat if needed.
This is a new household favorite-I hope you enjoy it as much as we do!
I am not going to lie, I did not plan on posting this recipe. There was a recent potluck I needed to bring a finger food to pass. So, I just threw a bunch of ingredients into a food processor, prayed over it, and it turned out amazing! Long story short, I knew I wanted to share the recipe with all of you. You probably have everything you need in your pantry right now.
Disclaimer. I used canned carrots. I NEVER BUY CANNED CARROTS. One day, I was cleaning deep in the back of my cabinet where we have our cans, and back in Narnia, I found a can of carrots. I had no idea how to eat them. Basically, they are mush anyways; so, I decided to make them into hummus. It is super easy, next time I will probably roast fresh carrots. But hey, go with what you have.
1 can chickpeas
1/2 cup chickpea liquid
5 cloves garlic
1 1/2 cup sliced carrots (or 1 can)
Turmeric (2 drops essential oil or 1 tsp)
Lemon (5 drops essential oil or you can use the juice from 1 lemon)
Pinch of Crushed Red Pepper
Salt and Pepper
Roast carrots and garlic at 400 degrees until they are fork tender. (15-20 minutes) Watch and make sure the garlic does not burn
Strain chickpeas, keep the liquid
Put roasted carrots, garlic, chickpeas, turmeric, lemon, 1/2 cup of chickpea liquid, crushed red pepper flakes, salt, and pepper into a food processor
Blend until creamy. You may need some extra liquid if you need it
Garnish with red pepper flakes
Try not to eat it all in one sitting, but I totally understand if you do.
People. It is cold out. I am over this polar vortex. It has been colder in Wisconsin over the past few days than it has been in Antarctica. You read that right. Colder than the place that has snow year round. I think people live here because they are frozen to the ground, and cannot leave. I need a warm an sunny beach vacation, because I am not about this cold life.
Since, we are all frozen, and cannot leave our houses; I have been making lots and lots and lots of soup to keep warm. This is one of those everything-but-the-kitchen-sink creations, and is sure to warm you up. Plus, it is super easy to dump everything in, let it simmer, and in 30-45 minutes you have dinner. YAY!
1 large sweet potato
1 small butternut squash
1 large yellow onion
4 cloves of garlic
8 cups vegetable stock
1 can black beans
1 1/2 tbsp herbs de province
2 tsp each: rosemary, basil, tumeric, marjoram (or 1 drop of essential oil if you have them)
I love snacks. I am constantly snacking, and I need snacks that fill me up. These date protein balls are sure to satisfy. This recipe is full of protein-without sugar, grain, or dairy. They are great for a pre-workout snack. Or just a filling afternoon snack. Plus, it only takes 3 ingredients to make!
Prep time: 10 Minutes
Makes 15-20 quarter size balls
1 c. chopped dried dates
1/2 c. peanut butter (or almond butter for whole30)
1/2 c. chopped roasted almonds
Medjool dates are my favorite dates to use. They basically become caramel when you put them in the food processor. Make sure you remove the pits! Find a natural peanut butter that has no extra sugar added -OR- you can make your own! (recipe here).
Remove pits and chop dates
Add peanut butter
Combine. I used a food processor. It makes it easy, with no mess.
Roll in Chopped almonds
You can use a food processor to chop the almonds. I rough chopped them. The variation of sizes helped to coat the date and peanut butter mixture to make it less sticky.
Keep them in the fridge for up to 2 weeks. They are so good, you will probably have them all eaten before then.
It is so simple to make your own, and cheaper to make it at home. Making your own peanut butter give you control of what ingredients you include. This peanut butter is the BEST peanut butter I have ever tasted. IT ONLY NEEDS 4 INGREDIENTS. So. Simple.
Let’s talk peanuts. I used unroasted, and roasted them at home.
Melt 1 1/2 tsp coconut oil. Pour over peanuts.
Mix in Salt
They roast best in a 350 degree oven for 10-12 minutes, mixing them about half way through. The longer you roast the peanuts, the more robust, deeper peanut flavor you get. Try to find someone who roasts and distributes peanuts locally if you cannot find unroasted peanuts.
1 lb. peanuts (it was about 2 cups)
1 tsp. salt
1 1/2 tsp agave nectar (or honey)
1 1/2 tsp coconut oil
Grind peanuts in a food processor. If you roast your own peanuts, let them cool for about 8 minutes. If your peanuts are a little warm, it makes for creamier peanut butter.
Grind the peanuts until they are roughly chopped. This took about 4 minutes for my food processor for creamy peanut butter. After about 2 minutes it was looking like chunky peanut butter.
Once the peanuts are roughly chopped, add melted coconut oil and agave nectar. (If you roasted your own peanuts, don’t add the coconut oil.) Continue processing. It will start to come together as peanut butter.
Store in the refrigerator
BONUS! I added 1 1/2 tsp. of vanilla for extra flavor.
You can store it in the refrigerator for up to 2 months
It takes 30 minutes to roast, cool, and make your peanut butter. It is SO worth it. Try it, and let me know what you think!
Week night meals can be a headache. There can be a mess to clean up, and during the week-ain’t nobody got time for that. This dish is SUPER easy to make, and even easier to clean up after. Also, it is packed with protein, fiber, and flavor-everyone will love it. You can eat it as a naked burrito, regular burrito, tacos, quesadillas, really anything. It makes for fun left overs you won’t get bored with. I love to eat this as tacos for dinner, and a naked burrito bowl for lunch the next day. My husband loves to add cheese, and make quesadillas the next day. The possibilities are endless.
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
1/2 C. Red Quinoa
1/2 C. White Quinoa (You can just use 1 cup of your favorite quinoa)
1 Large White Onion
2 Cloves Garlic
1 Bag (10 oz.) Frozen Organic Corn
2 15 oz Cans Black Beans
1 tsp. Ground Cumin
4 Medium Dried Red Pepper (1 tsp. crushed red pepper flakes works just fine)
Rinse and Strain your Quinoa. You always want to rinse your quinoa to get rid of the saponin. Saponin is a natural coating on quinoa that sometimes makes it taste bitter or soapy.
In a medium sauce pan, put rinsed quinoa with 2 cups of water on Medium temperature.
Once Quinoa starts boiling, cover and reduce heat to a simmer for about 12 minutes.
Chop onion and garlic. Saute on medium high in a cast iron skillet. Salt and pepper to taste.
Once the onion and garlic is starting to caramelize, add frozen corn.
After the corn has been in the skillet for about 3 minutes, turn the temperature to high, and stir continuously. You want to get some color on the corn, but not burn it.
Rinse and add black beans
Turn off the heat
Add 1 tsp ground Cumin
Roughly chop dried red pepper, you just want to break it apart. (or add crushed red pepper flakes)
Add a little more salt and pepper
At this point, your quinoa should be done. Add to the cast iron skillet, and mix
Add the Zest and Juice of 2 Limes
Top with fresh Cilantro
I used corn tortillas, and put some fresh guacamole on top of my tacos. You can add all of your favorite taco condiments. It is SO. DANG. GOOD.
Let me know your favorite way to eat this AMAZING dish!