Naturally Whole

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vegetarian

Ginger Curried Root Vegetable Soup

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This recipe was thrown together rather quickly with veggies I had received in my first box from Misfits Market. Yum! The beautiful squashes and carrots were so flavorful.
I threw them in the instant pot, gave them a blend, and bam. A whole batch of warming, spiced soup that will nourish me during this frigid week!

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Ginger Curried Winter Vegetable Soup

This vegan and gluten-free recipe was made in the Instant Pot so took less than an hour from start to finish. 

If you don't have an Instant Pot, get one. I'm just kidding. (Well, sort of.)

This soup will take more time on the stove top but will be just as delicious. 

The ginger makes this soup have a nice mellow kick at the end. Leave out if you don't like ginger. The curry is very mellow, so feel free to add more. 

This soup is hearty, warming, and perfect for a cold afternoon or for dinner. Serve with a hearty salad of endive, arugula, pears, walnuts, and prosciutto for a yummy meal.

So put on your favorite podcast and get to choppin'!

Ingredients

  • 1 T grass-fed ghee or coconut oil
  • 1 onion, chopped
  • 1 apple, chopped
  • 5 stalks celery, chopped
  • 2-3 cloves garlic, rough chopped
  • 1 thumb-size piece fresh ginger, peeled and chopped
  • 6 carrots, peeled and chopped (or sub parsnips)
  • 2 small butternut squashes, peeled, seeded and chopped
  • 4 cups organic vegetable or chicken broth
  • 1/2 can coconut milk 
  • 1 T apple cider vinegar
  • 1 T curry powder
  • 1 tsp cinnamon
  • 1 tsp. tumeric
  • 1 tsp sea salt 
  • pepper to taste
  1. Set Instant Pot to saute function*. Add ghee to the pot and add onion, apple, celery, garlic, ginger and spices to the pot.  Saute, stirring occasionally, for 5 minutes or until softened. 
  2. Add carrots, squash, broth, coconut milk, vinegar and salt and pepper.  (Make sure not to go over the fill line.) 
  3. Set Instant Pot to high-pressure cook and set timer for 4 minutes. When cooking is done, quick release steam. 
  4. Transfer soup to a blender in batches and blend until smooth, or use a stick blender in the instant pot for a one-pot soup!
  5. Taste for seasoning and serve. 

*If not using Instant pot, follow same directions, but instead of pressure cooking, add broth to cover vegetables and simmer, stirring occasionally, for 30-40 minutes until vegetable are soft. Then go to step 4.

3 Bean Sweet Potato Chili

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I was craving something hearty and warm, part chili, part chowder. I threw together ingredients I had on hand in the pantry and voila! A delicious, filling and nutrient-packed bowl of goodness! With 20 mins of prep, you can throw this together and let it simmer away until you are ready to serve. 

I used Japanese sweet potatoes because they add a really nice starchy texture and aren’t too sweet. As a bonus, my kids think they are white potatoes.

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3 Bean Sweet Potato Chili

Prep

Cook

Total

Yield 10 servings

This chili is warm, hearty and full of health benefits from fiber, plant protein and spices. Feel free to adjust the seasoning and spices to your liking. It's best the next day but everyone who has eaten this has raved and wanted seconds. Yes, even the kids!

I serve my chili on a bed of baby spinach with some sliced avocado. But feel free to serve with warmed tortillas, brown or cauiflower rice or quinoa. 

Happy cooking!

Ingredients

  • 1 medium onion, finely chopped
  • 3 stalks organic celery, chopped
  • 2 red or yellow bell peppers, chopped
  • 3 garlic cloves, chopped
  • 2 medium white or regular sweet potatoes, peeled and chopped
  • 2 small zucchini, chopped
  • 2 tsp. salt
  • 3 T or more chili powder
  • 2 T ground cumin
  • 1 T dried oregano
  • 1 T sweet paprika
  • 2 tsp. ground cinnamon
  • ground pepper to taste
  • 2 14.5 oz cans chopped tomatoes with juice
  • 3 cans mixed beans (I used black beans, chickpeas, and kidney beans), rinsed and drained
  • 2 cups vegetable broth
  • baby spinach, for serving (optional)
  • avocado, for serving (optional)
  1. In a large pot, saute onion, garlic, celery, peppers, zucchini. I used a bit of broth while sauteeing but you can use a little olive oil too. Add salt and ground pepper and saute until softer and getting translucent. 
  2. Add spices to pot and stir for 1 minute. 
  3. Add sweet potatoes, beans, tomatoes, broth and bring to a simmer. 
  4. Simmer for 30 minutes until potatoes are soft but not mushy. Taste for seasoning and add more chili powder or spices, salt and pepper. 

Courses Main Course

Cuisine Healthy, Plant-based

Green Detox Smoothie

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I LOVE HALLOWEEN.

But I HATE the day after Halloween. My kids’ behavior is atrocious, I’m tired and the house is a mess. It’s only once a year that my kids get to have “real” sugar, as they call it. And it’s enough. They have to go through withdrawal like a drug addict and it’s super unpleasant.

And of course, who doesn’t sneak a 3 Musketeers or a Reese’s cup on Halloween? I know I do.

So here’s a great smoothie for breakfast, lunch or a snack to beat back bloat and decrease inflammation.  Your body will thank you!

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Green Detox Smoothie

Prep

Inactive

Total

Yield 1 smoothie

Dark leafy green vegetables and celery have potent health benefits. 

Celery alone has been shown to reduce blood pressure as well as bloating and increases hydration. But be careful to ALWAYS buy organic celery as conventional celery is one of the "Dirty Dozen". For more about this, visit EWG.org. 

Healthy fats in hemp seeds and avocado help keep you satisfied and help balance blood sugar. Avocado also makes this smoothie creamy and thick! 

Ingredients

  • 1 apple, chunked
  • 1 cup water
  • 1 T hemp seeds
  • Juice of 1 lemon
  • 2 stalks organic celery
  • 1 large fistful of organic romaine lettuce, spinach or kale
  • 1 coin of fresh ginger, optional
  • 1 scoop collagen protein powder (omit if vegan)
  • 1/4 avocado

Instructions

  1. Mix all ingedients in high-speed blender. 
  2. Blend (add more water if necessary). 
  3. Enjoy

Courses Any time

Cuisine Healthy

Quick Chocolate Coconut Mousse Parfait

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Chocolate Coconut Mousse Parfait

Prep

Total

Yield 1 serving

This is really a doctored up yogurt parfait. Perfect for a quick elegant dessert or a fun and healthy breakfast. It's tangy, creamy and delicious! 

Ingredients

  • 1 c. plain coconut yogurt (I used Anita's)
  • 1 T + 1 tsp. raw cacao powder
  • 1 1/2 tsp. monkfruit sweetener*
  • 1/2 tsp. pure vanilla extract
  • 1/2 cup sliced strawberries or raspberries
  • 1 tsp. cacao nibs (optional)
  • 1 tsp. shredded coconut (optional)
  • 1 tsp. hemp seeds (optional)
  1. In a small bowl combine yogurt, cacao powder, sweetener and vanilla. Stir to combine and taste for sweetness.
  2. Spoon 1/2 into a glass, layer strawberries and top with mousse and more strawberries.
  3. Sprinkle shredded coconut, cacao nibs and hemp seeds on top. 
  4. Serve immediately or refrigerate. 

Notes

*I used Lakanto Monkfruit sweetener to keep it low-carb for ketogenic eaters. You may substitute honey or maple syrup for sweetness but make sure to taste and adjust as you go!

Courses Breakfast, Dessert