30 soups 30 days // days 2-6
day 2- Three Layer Stew
This stew makes for a fantastic bean free chili rendition!!
4 heirloom toms
1 pint grape toms
2 red bell peppers
3 cloves garlic
1/2 bunch cilantro
2 cups of freshly juiced carrot/ celery
1 cup quinoa
garnished with Avocado
Day 3- Pumpkin Breakfast porridge
No picture for this delight of a dish, we ate it up so quickly because it was just that yummy! But the recipe went a little something like this:
2 Cups oats, soaked overnight
1 oven roasted pumpkin pie pumpkin (the meat)
stevia for sweet, or you could use dates or figs.
blended everything together into a spoonable sensation.
Day 4- Roasted Cauliflower Soup
Again no picture for this gem, we served it for my family and it was gone as soon as it hit the table. This soup was so thick and creamy!
2 heads of steamed cauliflower
1 can light coconut milk
cooked in a big pot then blended into creamy perfection.
Day 5- Tortilla Soup
This soup was made with a little and a lot of the following:
red bell peppers
served with corn tortillas and avocado
Day 6- Potato Leek
This soup was by far the best one yet!!! Words can not even express the creamy taste and powerful flavors packed into this soup. We think it tastes like the best gravy, and I never even liked gravy. It is like mashed potatoes and gravy all together in s soup! We will definitely be serving this come Thanksgiving.
6 yukon gold potatoes
1 yellow onion
2 stalks celery
1 can light coconut milk
boil everything accordingly in a large pot then blend.
30 soups 30 days // day 1- Punjabi Pumpkin
So I’ve challenged Branden to a 30 soups in 30 days fall challenge. He is truly a master when it comes to the soup making and I believe that this challenge will help him rise to the position of a soup god. I have also been moving away from so much raw food as the seasons change and focusing more on an Ayurvedic approach to my eating and lifestyle- an experiment still in the early stages. Needless to say I am very excited to be fed these yummy and healing soups for the next 30 days!
1 red pepper
1 head cauliflower
6 cloves garlic
1 can coconut milk - low fat
thai green curry seasoning
fresh grated ginger
oven roast the pumpkins, squash, red pepper, and cauliflower. lightly saute the onion, garlic, and carrot in a large pot with the coconut oil. add the roasted pumpkins, squash, and pepper to the pot along with the coconut milk and spices. blend into a smooth consistency. lastly add the cauliflower and peas for some chunk factor.
TONIGHTS MENU at the warrior hut.
It’s peach season here in Colorado and right now these beauties are so juicy and delicious that I can already see how much I’m gonna miss them when their gone. Some of ours were getting a bit soft and Taryn suggested that I eat them today. So juiced them and blended the sweet nectar with mangos and bananas. It turned the most amazing color and was very creamy. Good choice I think. :)
Denver’s Secret Garden Spot
Denver’s finally starting to make some legit vegan moves. New establishments are opening and the vegans are stoked! So this past weekend we brunched, something we rarely get to enjoy these days as almost nowhere has a suitable menu. The Garden in Park Hill caters to vegan leaf eaters, and also has quite a bit of raw dishes as well. We feasted for sure, and left happy. Our only complaint was the sleepy elevator music. Our vittles were as follows:
The soup special: A savory squash soup, excellent on the herbs!
The raw cucumber celery soup, with a yummy seed bread and the raw collard wraps. Excellent dipping sauces!
The lentil sloppy Joe. O Yum!
And the cinnamon quinoa pancakes for dessert!