Ingredients
Directions
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Ingredients
Ingredients
2 tablespoons extra virgin olive oil 1 medium yellow onion, chopped 1 heaping teaspoon sea salt Freshly groun black pepper 3 medium sweet potatoes (1½ pounds), peeled and cubed 1 apple, peeled and chopped 3 garlic cloves, minced 1 teaspoon grated ginger 1 teaspoon coriander ½ teaspoon smoked paprika 1 teaspoon apple cider vinegar 3 to 4 cups vegetable broth 1 (14-ounce) can full-fat coconut milk, reserve 1/4 cup for garnish Instructions
INGREDIENTS
PREPARATION
Ingredients
1 tablespoon olive oil 1 medium onion, diced 2 cloves garlic, minced 2 teaspoons peeled, finely grated, fresh ginger root 1 teaspoon ground cumin 1 teaspoon ground coriander 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon ground turmeric Pinch ground cayenne pepper 1 1/2 pounds carrots (5 large), scrubbed well, cut into 1/4-inch thick coins 4 cups low-sodium chicken broth 1 cup low-fat coconut milk 2 teaspoons honey or maple syrup Preparation
Serving size: about 1 1/2 cups Serves 8 to 10
8 cups heirloom carrots, chopped into 1½“ pieces 8 to 10 cups chicken or vegetable broth 1 teaspoon 5 spice powder 1 teaspoon curry powder 2 tablespoons minced ginger 2 – 2½ cups unsweetened coconut milk ½ teaspoon sea salt ½ cup shredded cilantro, plus 16 whole leaves
Serves 2
1 cup blueberries, washed and picked over, plus 2 tablespoons 1 cup plain Greek yogurt, plus 1 tablespoon ¼ cup lite coconut milk 1½ teaspoons honey ½ teaspoon vanilla extract ½ teaspoon sugar
NOTE: Regular milk can be substituted for the coconut milk. Serves 4
Directions
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June 2025
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