Red Lentil Soup

 This is one of my favorite quick and easy, comforting soups to prepare.  And its very inexpensive to make!  Full of fiber, iron, and vitamins, there's nothing you will lack from this soup!  This red lentil soup pairs perfectly with avocado & tomato toast, or a nice tossed salad.  For our family of 3, I usually make a double batch of this so we can eat it for a couple different meals.  Hope you enjoy!
 
Red Lentil Soup
Yield: 4 servings

⅔ cup dry red lentils
¼ cup dry brown rice
4 cups water or vegetable broth
1 medium onion, finely chopped
2 large carrots, peeled and grated
1½ tsp sea salt*
¾-1 tsp granulated garlic
1 TB extra virgin olive oil, optional
2 TB fresh squeezed lemon juice

1.  Rinse/wash lentils and rice in a strainer with cold water.
2.  Put everything except lemon juice in a large sauce pan, and bring to a boil.
3.  Reduce heat to low, and let simmer for 45 minutes, stirring occasionally.
4.  Add lemon juice right before you serve if you plan on eating the whole soup at one time.  I always put the fresh lemon juice on the table when we eat, so everyone can add it themselves, and so that its fresher.

* If you are using vegetable broth instead of water, and your broth has salt in it, I usually only add only about ¾-1 tsp of sea salt.  Then, check the soup before you serve, and add more salt if necessary.  I always make it less salty, then add salt at the table if it needs it.

Almond Butter

Almond Butter
Yield: 1 pound

3 cups almonds
1/2 tsp Celtic grey sea salt

1.  Preheat the oven to 350 degrees.
2.  Place almonds on a cookie sheet.  Bake for 10-14 minutes until they start turning dark gold (or medium-roasted).
3.  Let the almonds cool completely to room-temperature.
4.  Then, place the almonds and sea salt in Vitamix blender.
5.  Turn it on to variable speed, and increase the speed to 8, then turn to high.  Use the scraper and push the almonds down into the blades.  Blend until you have reached desired consistency of nut butter.
6.  Bon appetite!

*If you only have a food processor, just place nuts and salt in the processor, then turn it on and keep it on until it turns it into butter.
*You can use other nuts like Walnuts, Pecans, Brazil Nuts but the roasting time may vary.  Almonds are the most Alkaline nut, so that’s why I eat them most often.  But, as always--you be the chef!

World's Best Hummus

I know what you're thinking.  This seems like an outrageous statement.  But, if you are a fan of ANY kind of hummus, you have to try this one.  Seriously, hands down, the BEST hummus I have ever had.  Let me know what you think!

World's Best Hummus

Yield: 3-4 cups

4 garlic cloves

2 cups chickpeas, cooked (or 1 can store bought)

1 1/2 tsp celtic grey sea salt

1/3 cup tahini (sesame butter)

6 TB freshly squeezed lemon juice

2 TB water (or chickpea water)

8 dashes hot sauce

1.  Add all the ingredients to a Vita Mix or good food processor.

2.  Blend until nicely pureed.

3.  Serve with crackers, gluten-free crackers or veggies! 

Sunflower Ranch Dressing

 Sunflower seeds are very nutritious for us!  Although being rich in Vitamin E, selenium, and magnesium, sunflower seeds are very Alkaline in their properties.  That means they're good for fighting off disease and fungus in the body.  And, one of the biggest bonus' from these little seeds is the fact that they are so reasonably priced!  Even the organic sunflower seeds are very cheap.  So, now you have no excuse not to eat healthy with this easy recipe!

Sunflower Ranch Dressing
yield: 3-4 cups

2 cup vegan sunflower mayo (recipe below)
1/4-1/2 cup water
1 TB lemon juice
1 TB sweetener (I use maple syrup)
1/2 tsp celery seed
2 tsp onion powder
1 tsp dried parsley
1/2 tsp poppy seed
1/2 tsp dill weed
1 tsp salt
1/4 tsp dried sweet basil
4-6 cloves fresh, minced

1.  Whisk all ingredients together into the mayo until evenly dispersed. Serve.
2.  This will set up thicker when chilled.


Sunflower Ranch Dressing #2
yield: 3-4 cups

2 cup vegan sunflower mayo (recipe below)
1/4 cup water
1 TB sweetener (I use maple syrup)
1-2 TB dried parsley
2-3 TB dried chives
1-2 TB dill weed
1/2-1 TB dried sweet basil
2-4 cloves fresh, minced

1.  Whisk all ingredients together into the mayo until evenly dispersed. Serve.
2.  This will set up thicker when chilled.

* This is an eye-balled recipe.  I usually just throw the spices in the mayo until I think it looks good at the moment.  This turns out really yummy for a quick salad dressing recipe that tastes great!


Soy Free Sunflower Mayo
Yield: 2 cups

1/2 cup raw sunflower seeds (I prefer organic)
1 cup water
1 TB onion powder
2 TB Lemon Juice
1 tsp salt
1/3 cup safflower oil (or other light non-gmo oil)
1/8 tsp xanthan gum (optional)*

1.  Place seeds in some cool filtered water overnight to soften if you do not own a Vitamix blender.
2.  Then, put all ingredients in your blender until completely smooth.
3.  Then, change the setting to low, and slowly drizzle in the oil until it gets thick.
4.  You may use this as any regular mayo you would on a daily basis, or just make it to use for the salad dressing recipe.

* This mayonnaise thickens as it sets in the fridge, but for additional thickness, you may add a little Xanthan Gum to it.  Xanthan gum is originated from corn, and its used as a thickener in vegan vegetarian recipes.  I usually do not add this to the recipe, it turns out fine without this product added.  But I just thought I would let you know that this option exsists.  It produces a similar product to the Garlic Sour Cream recipe (which is adapted from this one, by the way).

Thai Red Curry Soup

This soup is a go-to warm, comforting, and full-of-flavor soup.  Its one that I don't make as often as I should!  My husband and I really like Red Curry.  We think its our favorite type of curry out there!  Here's a soup I found on the internet, but I completely tweaked it, made it vegan, and boosted the flavor a bit.

Thai Red Curry Soup
yield: 8-10 servings

1 TB olive oil
2-3 TB fresh grated ginger*
1 stalk lemon grass, minced*
1 TB Red Curry Paste*
4 cups chicken-like broth or vegetable broth
3 TB Soy Sauce or Tamari (which is gf soy sauce)*
2 TB sweetener (I use agave nectar or organic brown sugar)
3 cans coconut milk*
1 red bell pepper, sliced in 1-inch pieces
1 green or yellow bell pepper, sliced in 1-inch pieces
3 carrots, thinly sliced
1 block of tofu, cubed, and browned in olive oil*
1/4 cup fresh lime juice
1 tsp salt (to taste)
1/4 cup fresh cilantro, chopped*

1.  Heat the olive oil in a large pot over medium heat.
2.  Cook and stir the ginger, lemongrass, and curry paste for 1-2 minutes in the oil.
3.  Add the broth, while stirring continually. 
4.  Stir in the soy sauce and sweetener.  Bring to a boil, then simmer for 15 minutes.
5.  Then, stir in the coconut milk, veggies and fried tofu.  Simmer for 10-15 minutes, until the veggies are tender but still crunchy.
6.  Stir in the lime juice, salt, and cilantro.  Serve!

* You can find these ingredients in any Asian Market
Note:  With the veggies that I like to put in here, you can add whatever you like to eat.  If you like bamboo shoots, you may add those if you wish as well as anything else!

Pumpkin Cake w/Cream Cheese Frosting

 There's something about pumpkin for me in the fall.  Its so comforting when I'm getting used to the cold nights again every fall!  This pumpkin cake really hits the spot for me, and apparently, some of my friends.  I brought this Pumpkin Cake with Cream Cheese Frosting to potluck last weekend, and it was gone before I could have a piece!   I would say... maybe people liked it?
 
Pumpkin Cake 
yield: 1-8x10 cake

2 1/2 cups flour (I use organic white spelt flour)  
1 cup organic brown sugar
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt 
1-15 oz. can of pumpkin (or 2 cups cooked pumpkin)
1/2 cup water (or non-dairy milk)
1/2 cup maple syrup
1/2 cup light, non-gmo oil (like gmo-free Canola, or Safflower oil)
1 TB pure vanilla

1.  Preheat oven at 350 degrees. 
2.  Whisk together dry ingredients in large bowl, set aside.
3.  Whisk together (last five) wet ingredients in a bowl, until completely smooth.
4.  Add wet mixture into the dry, whisk until semi-smooth.
5.  Pour into greased cake pan.
6.  Bake for 30-40 minutes in a 350 degree oven, or 20-30 minutes in a 375 degree oven.  Its done when you poke in a toothpick in the center, and it comes out clean.



Cream Cheese Frosting
Yield: one 9x13 cake
 
8oz. Tofutti (or other brand of tofu) cream cheese, softened
1/3 cup non-hydrogenated vegan margarine or shortening
3 cups organic powdered sugar
1 tsp vanilla
a pinch of salt

1.  In mixer, place cream cheese and margarine and cream together.    
2.  Add the rest of the ingredients and beat until mixture is light and fluffy. 
3.  Spread on cooled Pumpkin Cake, or any cake of choice.