Veggie Soup by Abby
Warm your soul with this delicious soup.
All veggies should be rough chopped/cubed size*
2 T. Evoo
1 lg. butternut squash, peeled, seeded & cubed
2 yellow onions
3 lg. carrots
2 granny smith apples, cored & peeled
2 stalks celery
1 c. (frozen) turnips
2 cloves garlic
2 T maple syrup
curry powder, turmeric, cumin, red pepper flakes, salt & pepper to taste
3 c. vegetable stock
Heat olive oil in a large stock pot, add all veggies, stir to lightly coat with oil and let cook for 2-3 min. Add curry powder, turmeric, cumin and red pepper flakes, stir and cook another 3 minutes. Add maple syrup and vegetable stock (should just cover the veggies), cover pot and reduce heat, simmer about 35 min, or until vegetables are very tender. Remove from heat, and blend until completely smooth with immersion blender or food processor! Add salt & pepper to taste...
Another super easy and totally delicious snack! Similar to the lemons balls in how to make them.
1/2 cup cashew
1/2 cup hazelnut
1 cup dates
1/2 cup chocolate chips
1 tablespoon espresso or coffee grinds
Put all in food processor. Roll into balls. Makes 36. Store in fridge.
These are incredibly good and the recipe is so easy!
1/2 cup cashews, 1/2 cup almonds, 1 cup dates, juice of one lemon.
Put all in food processor. Make into balls. Store in fridge. Makes about 24.
Get creative! Use the nut base and change the fillings...carrot...coconut, etc.
SWEET RETREAT - TULUM, MEXICO
With Stephanie Filardi
October 31st - November 5th, 2017
Relax, Renew & Nourish yourself in this amazing Mayan land.
Start the day with meditation and yoga in front of the sea, savor healthy and fresh meals, unwind with free time by the Caribbean Sea or explore the wonders of the area, connect with like minded people.
Open to All Levels!