Comforting Carrot & Sweet Potato Soup

Try out this delicious soup recipe at home on any cold winter night. It is super easy to make with no chopping required.

Recipe is borrowed from “Detox for Women”.

(Makes 4 servings)

Ingredients:

2 sweet potatoes

2 cups baby carrots

1 cup water

2 cups Pacific low-sodium vegetable broth

1/2 teaspoon celtic sea salt

1 packet stevia

1/4 teaspoon cumin

1/2 teaspoon coriander powder

1/4 teaspoon minced ginger

1/4 teaspoon garlic

Directions:

1. Bake the sweet potatoes and boil the carrots until soft.

2. In a blender, mix all ingredients and process until smooth.

3. Pour mixture into large saucepan and heat to taste.

Anytime Fruit & Nut Bars

The whole idea of Anytime Bars is right in the name; you never know when hunger is going to strike, and you want to be ready to take advantage of those moments to nourish yourself. These are great as a portable snack whenever you are on the go.

Recipe borrowed from “The Cancer Fighting Kitchen”.

Ingredients:

1 cup raw pecan halves

1 cup whole raw almonds

2 tablespoons spelt flour

2 tablespoons finely ground flaxseeds

1/4 teaspoon sea selt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 cup old-fashion rolled oats

1 cup pitted dates

1 cup dried apricots

1 organic egg

5 tablespoons maple syrup

1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.

2. Lightly oil a 9-inch pan.

3. Spread the pecan and almonds in a single layer on a sheet tray and toast for 7 to 10 minutes, until aromatic and slightly brown.

4. Turn down oven to 325 degrees.

5. Combine spelt flour, all-purpose flour, flaxseed, salt, baking soda, and baking flour in a food processor. Process for 5 seconds to combine.

6. Add pecans, almonds and pulse for 5 times to coarsely chop the nuts.

7. Add the oats, dates, and apricots and pulse 10 to 15 times, until the mixture is well chopped but still coarse.

8. In a large bowl combine egg, maple syrup, and vanilla together until thoroughly combined. Add the fruit and nut mixture and use your hands to mix until thoroughly combined. Add the fruit and nut mixture and use your hands to mix thoroughly, being sure to separate any clumps of fruit.

9. Spread the mixture into the oiled baking pan in an even layer and bake for 25 to 30 minutes, until set and golden brown.

(Makes 25 Bars)

Chilled Holiday Eggnog!

This creamy, holiday drink is not only delicious and good for you but dairy free too!

Recipe borrowed from “Wellness with Rose Cookbook.”

(Serves 4)

Ingredients:

2 cups Almond Cream, unsweetened*

1/2 cup date paste (dates blended with a little water)

2 tablespoons grade B maple syrup

2 frozen bananas

2 teaspoons vanilla extract

1/2 teaspoon nutmeg plus extra for sprinkling

1/4 teaspoon cinnamon

Directions:

Blend all ingredients except bananas. Add bananas and blend.

Serve immediately with additional sprinkle of nutmeg.

*To make Almond Cream, soak 1 1/2 almonds in water for 8 hours, drain, and rinse.

Then, blend the almonds with 3 cups of water and strain.