Quick Nourishing Soup We are having another snow day here and it’s time for soup! I kept it simple and used what I had and it really hit the spot! . Here’s the recipe 🥣 – A few leaves of kale, including the stems, chopped fine – 5 carrots, thick slices – 1 Japanese potato.. read more →
Cinnamon Scented Custard serves 6- 8 Even though I’m calling it custard, there isn’t any cream or eggs in it- or even milk. Or sugar for that matter. Ha! It features cashews which create the creamy body and medjool dates for the sweetener. Ingredients 1 1/4 C raw cashews soaked in warm water 20 minutes.. read more →
Carrot Ginger Soup Yield: 5 servings This soup is a variation on a recipe in my Nourishing Soups Cookbook. It comes immediately to your inbox when you order it. Chef’s Notes: The key is to use only enough stock to go about an inch above the chopped carrots. Use freshly opened spices. If you have.. read more →
This Asparagus Soup is a wonderful way to celebrate Spring. It’s quick to prepare, tastes delicious and it’s healthy. Serve it warm or cool. I’ve made it with and without the coconut milk and it’s delish both ways. The nutmeg adds a lovely, unexpected flavor. Don’t have white pepper? No worries, use black. Cream of.. read more →
Thai Butternut Squash Soup    Serves 4-6 The beauty of this soup is that you can use any sized squash or purchase the pre-cut and peeled squash pieces. Use just enough stock to almost cover the squash- not more. This soup is from my Nourishing Soups Cookbook. It’s an ebook and comes immediately to your inbox.. read more →
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