May 29, 2012 by
You might all be wondering what happened to me lately. No worries I’m back!
I had a well-needed and fabulous trip to Cuba. And then all kinds of things happened that temporarily had me stop blogging. Some topics you might see coming up in the near future: helping children deal with the loss of a loved one, navigating X-family relationships during loss, real estate shopping, dividend stock investing, temporary room-mates, puppy sitting, and of course vacationing in Cuba. Yes, I’ve been busy!
I made this scrumptious soup yesterday. It’s my own “recipe.” I guess it fits the concept of Primal Soup – you know the kind they suggest making out of all the left overs in your refrigerator.
I’m a recent convert to the pureed soup. I didn’t used to like it, but I think I had such limited experience that I didn’t know how delicious it could be.
I have a house guest right now who is Gluten Free Vegetarian, and this recipe is good for them as well.
Here’s the recipe:
(you don’t have to measure or time things exactly so the recipe is barebones.)
Curry Cauliflower Soup
25 minutes, serves 6
fry in bottom of soup pot, until browned:
add these ingredients to the pot, bring to a boil and then simmer for 20 mins:
- 4 cups veg broth
- cauliflower (I had about 1/3 of a head)
- carrots (handful baby carrots)
- broccoli (about a cup)
- tomatoes and green pepper chopped (1 cup total)
Blenderize – I also added a bit of
- coconut milk (for depth of flavor)
This recipe makes about 6 or 7 cups of soup. Mmmmmmm
What is your favorite soup?
March 21, 2012 by
I made brownies this week. No sugar, no grain. Delicious.
They were so good my kids ate most of them! The main ingredient was yams, followed by eggs. The texture was heavy, almost like a cheesecake. Here’s the recipe: I’ll post some pics soon.
Recipe: Prep time: 50 mins (5 mins mixing – plus time to bake sweet potato (45 mins))
Cook time: 40 mins
Total time: 1 hour 30 mins
- 1 1/2 cups mashed sweet potato (1 medium baked)
- 3 eggs, whisked
- 1/3 cup honey
- 1/4 cup melted butter
- 4 tablespoons almond flour
- 4 tablespoons unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- Bake peel and mash the sweet potato. 45o degrees for 45 minutes or until soft.
- Turn oven down to 350 degrees.
- In one bowl combine butter, honey, vanilla, and whisked eggs. Mix together.
- In another bowl mix ground coconut, cocoa powder, baking powder, cinnamon and salt . Use a fork to blend finely together, breaking up any clumps of coconut.
- Mix the egg mixture into the mashed potatoes, blend well.
- Add the cocoa mixture to the potato batter and mix well again. (I used my potato masher for all of the mixing.)
- Pour into an 8×8 glass baking dish which has been buttered.
- Bake for 30-40 minutes @ 350 degrees. Until a toothpick comes out clean. (My oven took 42 minutes)
- Cool. Seriously, I know they smell delicious, but you’ll burn your mouth if you don’t let them cool!
March 02, 2012 by
You might hesitate to call this pudding, but until you’ve tried it, you can’t knock it.
Avocado is the main ingredient, and as you know avocado buddies up with whatever it’s mixed with.
Interested in the recipe? Check it out at Paleodietlifestyle.com
Stay tuned for my other awesome discovery carrot cake!!
These tasty treats are a great way to indulge without breaking the carbo-meter.