Friday, June 28, 2013

Eat The Rainbow Salad!


Isn't that gorgeous! Truthfully I always feel funny posting salad recipes, since salads are the simplest of foods to prepare. Actually that is a good thing since Dr.Joel Fuhrman recommends to make salad the main dish, and Dr. Gabriel Cousins says "Eat The Rainbow!" So here they are together in one colorful bowl for your tasty enjoyment! You can throw together virtually almost any produce and it will work, as I do it every night except weekends. We are on the road during the weekend with my musician husband, and we have to carefully choose from what is available. This salad combo might sound crazy, but it tasted fantastic. So consider this a friendly reminder of all the wonderful things you can place in that bowl to fill you up with nutrient dense goodness! Shine on you crazy diamonds and eat that live color!


Crazy Rainbow Salad
All ingredients are organic.

Green Romaine Lettuce
Green Cucumber
Green chopped Broccoli
Purple cabbage slices
Orange sweet pepper slices
Red Grapes
Yellow Artichoke hearts sliced
White Cashews 
Black Currents

Topped with...


Friday, June 21, 2013

It's CSA Season! What Exactly Is A CSA Anyway? Inquiring Bellies Want To Know!











It's food...Glorious food! 

This post is for those who have been asking,"What exactly is a CSA?" Perhaps you wonder what the heck people are talking about when they refer those three letters. CSA means 'Community Supported Agriculture.' This is a way for you to work directly with the farmer who grows your food. I think that is awesome! 

Other than growing your own food this is the best way to know and control the quality of the food you consume every day! You pay a fee up front in order to get a weekly supply of fresh produce called a "share." It is just that simple, and the benefits to your health are tremendous. Get directly involved with your food, don't let it be just a commodity in a box, or a can, any longer. You will love your new earthy relationship and you may make a few friends along the way! 

On this post I will share photos of our various weekly CSA hauls living on the east coast, and also those of a relative in another nearby state. Foods will vary over the season, this is what has been growing around the mid-Atlantic region each week during this month.


Fresh Picked Greens rest in the water bins waiting for pick up at the farm.


Each week's produce that you will receive will depend on what is in season, or what your farmer chooses to grow. Some CSA farmers are completely organic, and others call themselves sustainable. It is up to you to research the farming methods of the farm you employ for your food. We found our local farm through the 'Local Harvest' website where you put in your zip code and they will let you know what farms and farmers markets are available in your area. They have charts of information about each farm including growing information. Then you research each one from that point and contact them directly. The sign-up to become a CSA member usually happens at the beginning or end of the year. Some farmers offer partial shares, half-shares, or full shares of their weekly offerings. If you still want to participate and join after the season has started just call around to your local farms and see if that is still possible.


Various shades of lettuce await their turn to go home with someone.


You will also find that some CSA farms may have longer growing seasons, some may cost more than others, some may give you bigger shares, some may include egg, pork, chicken, beef, dairy products, homemade items as well along with the weekly produce. There are a variety of options to consider in making your final choice. Each situation is different, and you need to decide what options are right for your family, and choose a farm that meets your needs in any of these areas. In our specific area, our CSA farmer had the longest growing season, the most variety, and was certified organic, all for a reasonable price. We emailed him, met him in person at a local farmers market, and in addition I had read some articles he had written. I loved the way he thought about food and farming issues. All of those qualities came together to make him our personal farmer. We are very happy with Farmer Tom and his dedication, plus he is a very cool dude! Rock on Farmer Tom!

Many CSA farms have a newsletter, or a website that will inform you about the produce you will be getting that week. They may also speak about how the produce was grown, give you some recipes, and tell stories about what's happening at the farm. It's a new sense of belonging to a food community. You must also keep in mind that the farm and produce are tied to the weather, and things may happen both good or bad during the growing season. You learn compassion for your farmer spending long days bent over in the fields or wrestling with pests. You understand the work it takes to grow your food, and get it to you fresh picked and vibrating with life. I am including a video at the end of this post that does a great job explaining the CSA experience, so please take a look if you are considering this way of adding to your food paradigm.


Farm fresh eggs from actual free range chickens.


Last year we shared the experience with my daughter's family to get to know how a CSA worked and share the expense. Going to the farm makes for a great family outing, I always enjoy the drive and can't wait to see what goodies are waiting each week. Some of the veggies are in bins, some in the refrigerator, and others in a cooler. We take along a large bag and in the heat of summer we bring a cooler bag too. 

Some farms have pick up points in a few different towns, some are just at the farm itself, some may have pick up at the local farmers market, and others may have a home delivery service. So "pick-up" will depend on the farm's method.

If you are assigned a 'pick up day' by your CSA you can pick-up your food during most of that day, which covers stopping by after work to get your share. Our farm has a choice of one of two pick up days available. We found the pick-up day at the beginning of the week worked best for us, because of my husband's gig schedule on the weekends. That way we have time to use the produce immediately, instead of getting the food share later in the week where it might get wasted, because of a crazy weekend schedule where we were constantly on the road. 

Our granddaughter last year marveling at the greenhouse.


This year it is just the two of us getting the weekly share, and we find the amount of produce we get now works out nicely. Although I do miss going to the farm with my grandchildren and sharing the farm experience together. Our girl could not wait to get out of the car and check it all out!





Going into our second year of the CSA I can tell you that we really value our farmer, as he does everything organic, and has total commitment to that goal. We feel fortunate to have someone who really cares about the quality of the food we eat. He has a number of greenhouses on his property which allow for a longer growing season than some other CSA's in our area, and he also teams up with another nearby organic farm that produces chicken, egg, turkey and pork shares if that is desired. Most of the time when we pick up our share at the farm we can see Farmer Tom out in the fields working. On occasion we get to speak with him, and we enjoy these times to chat and hear how he is doing. 





Your fresh produce is going to be so full of flavor! Those little local strawberries are one hundred times tastier than those crazy nuclear sized pieces of cardboard that are sold at the supermarket! Lots of variety is coming your way from the CSA too! In fact a cool thing about being part of a CSA is you may receive veggies n' herbs you have never even seen before! Wow! This is a wondrous part of the local farm fresh food adventure! It is so fun to try new foods and learn how to prepare the new dishes. Most of the time you will love these new produce items, so don't be afraid... be brave and go beyond the sweet corn.











Remember that you want your produce to come from nearby to where you live. Industrial food products travel 1500 miles to get to your local store. That is why it is important to buy and eat local...freshness! Be a locavore, support small business, and farmers! Always make sure the farms are organic, or at the least follow sustainable farming practices, because pesticides, fungicides, antibiotics, and hormones are the same toxins, even if they are in local produce, meat or dairy. You can also look for various places to get local grass-fed meats and dairy at the website Eat Wild.

If you cannot afford to join a CSA, perhaps you can go in on a share with someone else to split the cost, or grow your own food, (see my page called "Grow Food" above this post), or join a community garden, or you can certainly frequent local farmers markets. Some farmers markets will accept the SNAP program. 



We know in order to get the most nutrients it is important to eat your greens like broccoli and other veggies within a day or two of being picked. That cannot happen at the supermarket. So getting your food from a CSA, a farmers market, a community garden, or in your own backyard garden, is the way to get the most healing goodness out of your food. That is what we are always aiming for when filling our belly...the power of "Nutrient Density!" The food is delicious, you will be assured it is grown locally and in our case fully organic with well thought out sustainable practices. Plus you will feel great knowing you are supporting a local farmer who really cares.  With all the latest scientific evidence pointing to the major pesticides and GMO's being the reason behind so many of our modern illnesses you simply must begin to accept organic as the first pillar to healing your body. There's probably a CSA in your area, check it out!





Watch the video above, grab your bags, and get that healthy fresh produce from your local farm and farmer into your bellies! You will really love farm life... Yes......"Green acres is the place to be....."

(If you know that song I just gave you a wicked ear worm! haha!)

Tuesday, June 18, 2013

An Orange Dream Of A Juice


Of all the fruits associated with juice I would think 'orange juice' would certainly come to mind quickly. Apparently it does not come to my mind very often at all. Duh! That is a left over reaction from my blood sugar sensitivity mentality. Even though I have reversed my diabetes with my plant powered lifestyle I am still careful not to take in sugary items. This is not hard to do because I find so many things way too sweet now, and no longer enjoy them. Fruit is different and the natural sugars are pretty tasty, but I am careful of the spike in blood sugar from OJ. Since fruit is so important to health, I try to rotate the variety of fruit I consume just as I do my vegetables. I don't overload on just one fruit, and I try to keep most of the fruits in the first half of my day. Now I am getting back to juicing oranges on occasion for the flavor, the vitamin C, and other nutrients

As you know there is no comparison with store bought OJ and the home made orange juice. The store bought processed orange juice is not as 'picked fresh' as they claim, and actually sits in vats for a year. Did you know the famous OJ brands are actually owned by the famous soda brands. Oh my... think on that.

Since we are all about freshness and live enzymes let's juice for real! I decided to put a couple of organic oranges in the Breville and see how it handled them. It kinda sprays everywhere, so pull your plastic bag up over the corner edges of the bin where the top cover meets the machine. Since it's not my usual green juice, I drink this sweet juice in a small OJ glass and share with my hubby. If you decide to make homemade orange juice, I found this simple combination tastes quite reminiscent of a good ole childhood favorite called the creamsicle. When this orange dream hits your tongue be sure to swirl it like a fine wine in your mouth! Mmmm it almost feels creamy rich. You will then find the ice cream truck dream has returned... and your taste buds are singing, "heaven...I'm in heaven..."

Orange Dream Juice

4 oranges rind peeled
1/2 lemon rind peeled
1 cup coconut water


Peel your citrus rinds. Leave the white pith on as it is good for you.
Juice your oranges and lemon with your juicer of choice. 
Stir in the coconut water. Share and drink up! It's oh so yummy!
...and you didn't have to run down the street with your quarters.



Friday, June 14, 2013

Our Fourth Wedding Anniversary Celebrated at The Antrim 1844

The Happy Royal Couple!

As a very happily married couple we are so blessed! It's true, The King and The Queen enjoy every day together, and we are totally grateful for experiencing this wondrous loving relationship! I want you to know that you really can find soul mate love after 50! And as foodies we like to celebrate our 'Anniversary of Love' at amazing restaurants. You know, something extraordinary and posh like us! LOL! Actually we would not usually have time to do this with my husband's professional musician gig schedule taking up our weekends. So when we saw a rare Saturday evening off for him around the week of our wedding anniversary I began researching the best restaurants in the Baltimore area! Let's plan a great elegant evening together baby! You are worth it! 

The first thing I wanted to do is go over the "Best of" lists posted online and check out the various dinner menu selections of the top rated restaurants. I was looking for fabulous restaurants with enticing delectable healthy ingredients and menus that include vegetable dishes with a farm to table mentality. Sadly the majority of menus I was seeing are built around meat and cheese! Yikes! That would not work at all. Pay attention to menu selections the next time you are out, or strolling along window shopping the menus, and you will see what I mean with this meat and cheese appropriation of food. This immediately reduced the number of qualifying restaurants in our healthy quest. Narrowing down contenders that know how to prepare fresh vegetables, we decided together who we want to experience this year. The first restaurant we chose is well known for its farm to table menu and could only place us on a waiting list for Saturday evening. Seems this place is the most popular restaurant in town at this time. Which is a good thing...if there is going to be a food that's popular let it be local farm food! Plus this was not even the number one rated restaurant in town either, so I applaud people supporting good local farm food!


Front step entrance to Antrim 1844 Main House and Restaurant





The next restaurant that caught our healthy eye was a Country Inn Restaurant that Baltimore Magazine rated number two in town, it is the luxurious 'Antrim 1844.' We dined at 'The Antrim' a few years ago and had a wonderful culinary experience. And since Ben often plays classical guitar at weddings held at 'The Antrim' we felt it was time for us to be a pampered guest at this amazing location too. To learn about the 'Antrim 1844' click here and read my PQ blog post about this lovely wedding venue. We had no problem getting a dinner reservation and I was very curious how I would enjoy the food now that I have made so many changes to my healthier lifestyle. Food has become a healthy adventure and truthfully I would like to enjoy a beautiful evening out with my honey while feeling good about my choices. Although within that paradigm, I also feel once a year it's okay to do a few things I would not do normally and indulge. Which for me is to have some fresh baked rolls, sip a glass of wine, and share a sweet dessert. I am not going to be the food police to myself on such a special occasion. So I say... just relax during a splendid time like this, enjoy the moment, make reasonable choices, and bless the food!


The King in the topiary gardens. So gorgeous! Oh the garden too!







When the time came to get dressed for our evening out, I surprisingly found I had lost so much weight that even the clothes that I had thought I would fit into now, were too big. A good problem to have at this point. So I see some shopping for a cocktail dress in my future. You will see in my photo below that I finally settled into a pair of slacks and a nice blouse for the occasion, and that worked out fine. Even when I look at that photo I say that girl looks thin! I do have 10-15 more pounds to go for my personal goal, but where I am at now is a good place to be. Plus I have a lot of energy!

After a nice pastoral drive in the country, we pulled up to the stately manor house, and parked right next to a convertible Austin Healey Sprite. Oh how nice of them to have my swanky sports car waiting for me! Once inside the home we could repose in a parlor listening to grand piano music, relish being served fine hors d'oeuvres, and accept drinks till our table was ready. (We had water. So fancy of us!) Of course Ben knows the pianist, who later played another piano within the restaurant area. During our wait in the parlor I would accept most of the hor d'oeuvres offered, and then just pass them on to Ben who is not as strict as I am about my food. I did take a bite of a big scallop after removing the bacon, it was very moist and quite good. Yes, sometimes I like to take bites of food I no longer eat, and see what I think about them now. Much like a science experiment. Hmmm... I will say after trying the old style food item...no thank you, or...really don't even like the taste any longer, or...not too bad, and sometimes... I still actually like the flavor or texture. It's ironic that cheese was the last unhealthy food I gave up, and it is now the one food I immediately do not enjoy the taste or texture of any longer. The body knows.


Photo from when Ben played classical music at a December wedding.

Soon we were taken to the restaurant area which is on a lower level in the rear of the building. Our table was in a low lit private room with two other couples. Hunt Country decor covered the deep green walls that expanded upward to an arched barn-like timbered ceiling. Finely appointed elegant tables sat on the loose brick cobbled floor next to a large fireplace. We had at our service four different dashing people taking care of our royal needs. Each person was professional and friendly, although our personal favorite was our waiter with the Irish name who was positively fantastic. (He took the photo of us at the top of this post.) I did not think it would be proper etiquette to be taking photos for my blog during dinner and disturb the other guests so I will just tell you about what we had for our four course prix fixe dinner. We were there for over three hours, yet we never felt like we waited for anything. Everything arrived at the perfect time.


The Queen with a fountain headpiece!

We were delighted with our long dinner menus from the Antrim 1844 Restuarant that were personalized to our anniversary, then signed with a note and drawing by the Executive Chef Michael Gettier. We had the previous experience of a personal touch when we went to 'The Inn At Little Washington' for our second Wedding Anniversary as well. I always appreciate the effort to provide thoughtfulness to a very special evening by a grand restaurant. Our charming waiter at 'The Antrim 1844' greeted us with the statement that he was there to serve our every need, and he meant it with a smile too! You can feel when someone is sincere in their wishes!




The King's Choices

Crab In Two Fashions
Grilled baby artichoke hearts with a duo of crab salads, 
served on avocado sauce and roasted tomato sauce

Wild Gathered Greens

Intermezzo - Champagne with berries to cleanse the palate

Roast Wild Rock With Sweet Corn Topping
Fillet of wild rockfish gratin with white corn, 
served with summer squash and red bliss potatoes.

The Queen's Choices

Two Melon Soup with Mint Cream
A light chilled summer soup of cantaloupe & honeydew melons, 
garnished with whipped cream.

Wild Gathered Greens

Intermezzo - Champagne with berries to cleanse the palate

Vegetable Wellington 
A vegetarian plate with mushroom,roasted red pepper, 
onions and hummus in puff pastry. Served on a bed of sauteed greens.



Our Royal Shared Dessert
Panache of Chef's Desserts



Every course was melt in your mouth delicious with lots of "mmmm" noises! We exchanged many silent glances that said "Oh yes that is delightful!" or "OMG do you believe how good this is?!!!" The wild gathered greens were served in a whisper thin lentil chip bowl....so satisfyingly scrumptious it could break your heart. My beautiful two melon soup within a sparkling martini glass was more like a divine dessert. I will have to try and recreate that pleasurable experience when we buy a Vitamix! Oh you caught me, I did sneak in a quick photo of our dessert plate above after the other two couples left the room! Our favorite dessert of this exquisite tempting group was the chocolate cup at the front, with lush strawberry cream filling. Ahhhhh so heavenly and light. We took the chocolate mouse layered cake home for the next day, since I do not eat sugar, and it was a rare sweet treat to indulge in these little goodies. A few spoonfuls is all I really needed. We then each had a cup of green tea to finish our delightful evening.  Before we left with our magnificent memories of our splendid anniversary dinner celebration we chatted with our waiter and the pianist. The next time we visit to 'The Antrim 1844' I will have Ben call ahead and tell them I am a vegan, and see what they prepare for me. I totally enjoyed having someone else cooking, serving, and cleaning up for us! Enjoy your royal pampered moments! So says the Queen!



Tuesday, June 11, 2013

Make Your Own Raw Vegan Sushi Rolls


When I was introduced to sushi bar style sushi by my son years ago I loved it immediately! Bite sized nuggets of yum that would melt in my mouth! Unfortunately I no longer can eat that type of sushi. Nor visit the sushi restaurants of my past in good conscience, knowing all that I have learned about food. Sadly this is because I simply do not know where all the the ingredients come from, if they are even GMO free, or contain MSG. Rice is a GMO crop and unless I can find organic brown rice sushi I just will not make the purchase. Since my husband and I consider sushi a favorite food treat, I had to investigate ways to make sushi rolls at home. If you are new to making sushi rolls do not worry, it is quite simple. My homemade rolls are not visual perfection, although they sure do taste great! Have fun with this one!



Raw Vegan Sushi Rolls


Nori seaweed sheets
Jicama peeled
Carrots
Cucumber
Avocado peeled
Red Cabbage
Sprouts
Red peppers
Romaine Lettuce
Lemon
Coconut Aminos

The above list of veggies is a suggestion. You can of course use what is in season or on hand, to create your sushi roll. Use fresh ingredients that you would like to eat! The main items that you must have would be the nori sheets and the jicama. If you can find raw nori sheets that would be great, if not, don't stress out over the difference. 

In the past I made my own sushi hand-rolls with sticky rice and Nori, which was very good. For those new to changing up their food choices, if you can get organic brown rice and veggies, then this would be a good transition meal to make instead of eating store bought mystery sushi. Just use the organic rice instead of the jicama to make something you are familiar with for your first time. As you progress into healthier foods try making this raw vegan jicama rice style sushi. You and everyone will love it!



I do prefer to replace the rice layer with shredded jicama. The job of shredding the peeled jicama is best done with a Cuisinart food processor machine although you can use a cheese grater. Once you shred your jicama, remove the liquid from the jicama shreds, by grabbing them in your hand and squeezing, or placing against a mesh strainer. Save the juice to drink, it is really good. Once you have chopped your fresh organic veggies you will be ready to put this simple meal together. Most of the ingredients should be sliced lengthwise to fit the shape of the sushi roll. Now begin your zen slicing and chopping.




Once your ingredients are arranged for easy access it's time to create your hand roll! You may lay your nori sheet on a plate, a cutting board, or a sushi roll mat. All work fine. Start by sprinkling the jicama shreds across the nori sheet leaving an inch of uncovered nori at one end. This will eventually be your seal area. As you can see I got excited and put my Romaine lettuce leaf down first. In the end it does not matter, so no worries if you do not do things exact. This is very much like making a veggi wrap only you are using seaweed to surround the mix. So add what you wish!




Arrange your ingredients in alternating layers and strips. Just leave the bottom empty.




If you use a sushi mat it will help you to make the roll tighter by placing even pressure across the roll. Don't forget to squeeze out the liquid from the jicama before you add it to the seaweed sheet, so your nori does not get soaked. I learned this the hard...or should I say soggy way. You may have to squeeze the jicama shreds a couple of times. When you have finished adding your items on top of the Nori sheet drizzle some lemon juice over the veggies, especially across the avocado slices. 



Drip some of the juice across the bottom empty edge of the nori. Begin to roll from the the opposite full end and hold in place when you reach the bottom. You can press the wet empty edge against the roll. If you have a sushi mat your roll will be thinner than if you roll the sushi by hand. If you are using a mat, tuck it tightly around the sushi, slowly roll and compress, pushing the roll out in front of you, and bringing the mat back toward you, until you complete your mission!


Wet your knife before slicing across your completed roll. Cut off the ends and move to a platter. You can eat the sushi roll like a veggie wrap, or slice it into many discs like traditional sushi and arrange upright. If you decide to slice the rolls into bite sized pieces remember to keep re-wetting your knife to make the cuts through the seaweed. Sorry I cannot find my photo showing a platter of upright sushi circles. Use your wild imagination! Looking at this photo now I am imagining dipping these sushi rolls in balsamic vinegar reduction! Oh yes... I think I will do that next time. You can see the difference in circumference size in the photo below between the two methods. The big fattie was rolled by hand, without using a sushi mat. Like anything in life it will get better with practice. You could also slice the veggies thinner and put less stuff on the nori! Haha!



Instead of soy sauce I prefer to use Coconut Secret brand coconut aminos which is found at health food stores. This is because I am hypothyroid and I avoid soy products for health and GMO reasons. Coconut aminos contains less sodium as well, as in 5% vs. 38% of your daily limit. If you still chose to use soy sauce as your dipping sauce be sure it is organic. A helpful ingredient for hypothyroid peeps like me is the seaweed nori because it contains iodine. This is a better way to get iodine instead of table salt.





I hope you enjoy your adventure into making and eating raw vegan style sushi. I knew you could do it! Although sushi tastes great year round, this dish makes a cool and casual meal on a hot summer day! Plus you will be eating the crunchtastic rainbow! I am getting hungry!

I have added a few videos below that have detailed instruction and tips for making your raw vegan jicama sushi. Three are from Dan 'The Life Regenerator and the other is from his lovely partner Sophia. The timing of the bottom two videos appeared just after I posted this article and I am thrilled to share them with you now! They all have different ideas for making veggie sushi. The last video is my favorite in which Dan is having a bit of fun while showing just how easy veggi sushi can be to create. Sofia who makes a jicama carrot rice, also uses the Coconut aminos as a soy substitute, and will even read you the label! Four different ways help to show you the simple raw vegan sushi roll. Spread some sushi love with your friends! Be healthy. Be happy. Be peace.




A quick video below of a fabulous colorful raw food feast that includes the raw vegan sushi rolls too! WoW! Awesome!



Learn how to prepare your jicama and sushi from the fabuloso 'Dan The Man' The Life Regenerator! Can You dig it?




Thursday, June 6, 2013

Yum! Vegan Cream Of Broccoli Carrot Soup


Oh this soup is so freaking good! So thick! So creamy! Amazing really! A cashew cream soup is a rare treat, but one worth creating! You don't eat this amount of fatty nuts and seeds everyday, so cherish them fully when you do create a dish that includes a cashew cream base. It's not great for weight loss, although it's certainly more flavorful and healthy than dairy! So it makes a great transition from dairy and store bought soups. This homemade soup tastes so fantastic you will want a second bowl for sure. If you decide to indulge your craving for seconds, take only half a cup. Save some for another day as this soup will fill you up and you will get to rejoice in the goodness once again!

The soup I created here is based on the veggies that I had on hand, and that I had wanted to use up before market day. So if you want a cream of broccoli soup, just eliminate the carrots, and add a bit more broccoli. Simple.

Vegan Cream Of Broccoli Carrot Soup

1 - 2 large heads of broccoli with full stems, chopped
1 onion chopped
4 - 5 carrots chopped
3 stalks celery chopped
handful fresh parsley chopped

1/2 tsp Penzeys Sunny Paris
1/2 tsp Penzeys Bouquet Garni
1/2 tsp Penzeys Herbs de Provence
2 bay leaves
16 oz spring or filtered water
1 box organic low sodium vegetable broth

1/3 cup hemp seeds
4 TBS golden flax powder fresh ground
1 TB chia seeds
1/2 cup almond milk
3/4 cup raw cashews drained
4 TBS Nutritional Yeast
Fresh Cracked Pepper


Soak cashews in spring water for an hour. Clean and chop your vegetables. In a stock pot add your mirepoix of onions, celery and carrots, as well as broccoli and parsley. Add spices, and slightly saute everything while turning the vegetables with a large spoon before adding the broth and water. Add the liquids, bring to a boil and simmer for an hour or two. Then let the mixture cool down while you gather the ingredients for the blender. If you like chunks in your soup set aside a bowl of the veggies to re-add later. 


Scoop out the rest of the vegetables and cooled soup mixture to place in your blender. (Please be sure they really are cooled down before you place in blender. Depending on the size of your blender you may need to do your blending in stages). Add flax powder, hemp, chia, and almond milk. Blend and pour back into soup mixture. Take more of the soup mixture and place again in the blender. Add in the drained cashews, nutritional yeast, and blend. Add back into soup stock pot and mix together. I love how that looks!


Add back your bowl of vegetable chunks that you previously had set aside at this time. Stir everything together and top with cracked pepper. Warm and serve. A little will go along way. Enjoy with a big salad!


If I had not started to transition from processed foods I would have never experienced the supreme deliciousness of a soup like this one. Change is so very good! "Oh the new foods you will adore!"