warming indian mulligatawny soup (vegan, dairy free, oil free, no added sugar, gluten free)
As someone who prefers to use medication as an absolute last resort, I’m always on the lookout for food and recipes that give the body a fighting chance against infection before medication is needed. And this warming Indian mulligatawny soup is just what the homeopathic doctor ordered. Chock full of spices, vegetables and a kick of plant-based protein from red lentils, this soup comes together easily even if the ingredient list looks intimidating. Actually, it’s exactly because of all these ingredients (which are mostly spices) that makes this soup an excellent meal especially during cold and flu season. For example: Ginger strengthens the immune system, helps with digestion and helps…
minestrone soup with sesame parmesan (vegan, dairy free, soy free)
(This post contains affiliate links which helps fund this blog but at no cost to you.) With fall officially peeking around the corner and an early chill in the air – at least around here – I’m starting to crave warm, comforting foods. Especially big pots of them for plenty of leftovers which matches with our busier back-to-school schedule. Like this minestrone soup. I first came across this minestrone soup recipe in this cook book while I was trying to find more veggie-based recipes but before I went all in with a plant-based diet. It’s been a favorite of mine ever since. One of the things I love about it…
roasted butternut squash and sweet potato soup (vegan, sugar free)
When the temperatures are in the single digits, you need this in your bowl! I love soups…Simple to make, easy on the budget and generous in quantity. I dreamed this one up late last year when I was thinking about Thanksgiving, seasonal vegetables and something festive. Normally, I like soups where I can just throw everything in the pot, but roasting the ingredients for this soup was a must. Although it’s an extra step, it’s worth it…Roasting caramelizes the sugars in the veggies and fruit and adds a richness to the flavor. And when you top it off with a swirl of full fat coconut cream and toasted cinnamon pecan…
6-ingredient Cauliflower soup (vegan,anti candida, gluten free, paleo)
Today is Day 4 of the full Sugar Detox Challenge. I’m also adding the twist of following the anti-candida diet which you can learn more about here. One of the keys to succeeding with any diet change, is preparation. Mental and physical. So much of what and how we eat is tied up in our emotions, our memories and our culture that breaking from your traditional diet can be tough. I’ve found the best way to mentally prepare for a diet changhttps://shebloomflourish.wordpress.com/wp-admin/post.php?post=1024&action=edite is praying about it and leaning on God to get me through. But I also put that faith in action by researching recipes and articles…you could say it’s…
jolly good potato & leek soup (vegan, oil free)
With a new baby welcomed into the monarchy and surprising election results, the Brits have been in the headlines of late. So it seems rather timely to post a recipe that I often associate with England. I have a soft spot for the UK since we were blessed to live there for a few years when I was growing up, coupled with the fact that one of my grandmother’s haled from England, a war bride of the 1940’s. The first month we lived there, we had tea and cookies every night. Back in March, I shared this recipe for vegan cabbage rolls, a nod to the Polish side of my…
sweet potato & lentil soup (vegan, oil-free)
The first vegan cookbook I ever purchased was Vegan Planet by Robin Robertson*. It was during the season in my life that my oldest son likes to refer to as “the time when we weren’t eating healthy.” I refer to it as the time when I didn’t realize the benefits of eating a plant-based diet. But the Lord knew He would bring me to this place, so He gradually encouraged me to go meat-free on more than just Monday. I started by exploring vegan and vegetarian cookbooks in our local library until I stumbled upon Vegan Planet*. One of my favorite recipes from the book is Robin’s “Indian-spiced Lentil Soup”…
