Carrot Soup

If you went to your farmers market over the weekend and came home with a beautiful bunch of carrots with their tops still attached, then this soup is for you. From root to stem, carrots are the main ingredient here along with a few staples that you likely already have in your kitchen. I’m really excited about this one in case you couldn’t tell – it’s so simple and delicious with no cream, no cashew cream, and no coconut cream (ok just a tad for garnish, but it’s really not necessary). The creamy base of the soup comes purely from the pureed carrots. … Continue reading Carrot Soup

Coconut Flour for Gluten-Free Baking

Here's what I learned about baking with coconut flour: It's not a one-for-one substitution for flour. You can't just straight-up replace regular flour with coconut flour. A little coconut flour goes a long way. I used only 1/3 cup of coconut flour to make 10 cookies. Lots of hydration is needed. Coconut flour absorbs lots of moisture, so you'll need way more eggs or other forms of moisture than normal to hydrate coconut flour. Coconut flour doesn't spread. Once I scooped the cookie dough onto the baking sheet, I gently spread the mounds out into the thickness and size of … Continue reading Coconut Flour for Gluten-Free Baking

Quinoa Kale and Sweet Potato Salad

With the changing seasons, our salads also change. While many lettuces are available year round, if you grow your own you know Kale fares well in all but the coldest of climates! Here's a salad that incorporates some of the best that the fall garden has to offer! A delicious Quinoa Kale and Sweet Potato salad!   This recipe jumped out to me since savory sweet potatoes, kale, quinoa and pesto are a few of my favorite ingredients. It also seemed like a salad that would pack well for yesterday’s flights, and it did. I feel so accomplished when I arrive … Continue reading Quinoa Kale and Sweet Potato Salad

Vegan Coconut Ice Cream

Vegan Coconut Ice Cream – Guilt Free! This Vegan Coconut Ice Cream recipe from MindBodyGreen.com seems to have everything going for it. It's simple, vegan, gluten and refined sugar free plus it manages to be sweet enough to still feel like an indulgence. This recipe shapes up in no time and can easily be taken on an afternoon family project. We hope you give it a try and enjoy it as much as we did!  It seems like chocolate and vanilla always take the spotlight when it comes to desserts. But when there's an option for coconut desserts that have just the … Continue reading Vegan Coconut Ice Cream

Fall Freekeh Salad

Say hello to your must-try fall lunch – Fall Harvest Freekeh Salad! If you’re brand new to the world of freekeh, this salad is an easy and delicious way to get your feet wet. And if freekeh is already a regular part of your diet, then this is a recipe you’ll definitely want to add to your stash! This Fall Harvest Freekeh Salad is a culmination of all of my favorite salad-y things in one bowl. It’s part dark leafy green salad and part wholegrain salad, plus it's full of fun, seasonal goodies that I love, like crisp apples and … Continue reading Fall Freekeh Salad

Breakfast Barley Bowl

As much as I love barley, I've never considered it a breakfast food….until now! Once you try this recipe you will join the Barley for Breakfast Club! While the author uses mango and banana's, you could substitute any fruit you like. I think this would be especially yummy with warm cinnamony apples! While I've been loving this breakfast in the warm, late summer mornings we've been having, I'm sure it's going to be a most welcome pop of color during the darker winter days. Regardless of season, I hope you like it as much as I do. via Recipe: Breakfast … Continue reading Breakfast Barley Bowl