Recipe: Super Immune Soup

This is our go to soup recipe for cold and flu season and it is especially applicable during this pandemic. What do viruses hate? HEAT! Viruses can absolutely not live in heat and that is why it is so important to raise our body temperatures at this time. Wear socks, a scarf around your neck and always be drinking a hot beverage or eating piping hot soup! Without burning your mouth of course… Viruses also do not like garlic and that is why we add a whole head of garlic to this recipe. Last but not least, we’ve also included our awesome Vitamin D seasoning powder, called Season D+. Which can be purchased on our website. Vitamin D is so vital for a healthy immune system and deficiencies have been linked to respiratory infections and flu-like illnesses. So we highly recommend it!

This is a great meal prep dish too, as it can last for days in the fridge. It contains all necessary proteins and you can fill it with as much veggies as you want! Alright, let’s get to it…

Ingredients:

– 1 bulb garlic

– 1 tbsp olive oil
– 1 half a yellow onion. Finely chopped
– 4 stalks celery. Finely chopped
– 1/4 cup chopped ginger root (can be left thick, in medallions)
– 1 tbsp black peppercorns. Whole
– 1 large can of diced Italian tomatoes
– 4 cups water
– 1/4 cup nutritional yeast

– 2 scoops Season D+

– 1 package of tempeh. Either chopped or crumbled
– 1 can kidney or garbanzo beans. Rinsed
– 2 tbsp organic vegetable bouillon
– 2 cups chopped kale
– Any other veggies you’d like to add
– 2 tbsp dried oregano

– 1 tsp cayenne pepper
– 1 tsp ground pepper
– 1 tsp turmeric (optional)

– Chopped Avocado (Optional)

Heat a large pot at medium heat. Add olive oil and garlic. Then add onion. Sauté for 5 min. Then add ginger, whole peppercorns and celery. Cook for another 3-5 min. Add canned tomatoes and the rest of the spices. Turn heat up to high. Once hot, add water and nutritional yeast. Cover pot and let it come to a boil. Mix in bouillon paste, add the rest of ingredients and cover. Keeping at a boil for ten minutes then reducing heat slightly for another 10 minutes. You may add a little more bouillon if you’d like a little more salt, but keep in mind a little does go a long way! Serve with your favorite gluten free or whole grain bread and add avocado for some healthy fats if you have it on hand!

Recipe: Plant Based GF Crepes

When we traveled to Paris last year, there was nothing more delightful and delicious than sharing a crepe while walking through the finest gardens or the bustling cobblestone streets of the city. When in Paris, you might as well toss your health ideals to the wayside every now and then and just enjoy all the culinary majesty it has to offer.

Yet, when we returned home I had this burning desire to replicate our beloved crepes and not only make them a dessert, but to turn them into something as nutritious as, let’s say, oatmeal. So I went online and looked up vegan crepe recipes and stumbled upon Earth of Maria, which is where the bottom crepe recipe is derived from and they are delicious. But you still need to have more than just a crepe, you also need a sauce and filling, and I wanted to create a complete and nutritious meal.

So I decided to use the new Catie’s Organics Maca Dutch Chocolate Protein Powder in a vegan, coconut cashew creme. The result was two decadent chocolate and vanilla sauces that are filled with plant protein, healthy fats and absolutely zero refined sugar, and you and your family can eat it for breakfast any darn day of the week.

So, let’s get to it!

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Crepe Ingredients:

  • 1 3/5 cups buckwheat flour
  • 3 tbsp ground flaxseed
  • 1 tsp coconut sugar
  • 1/2 tsp salt
  • 2 1/2 cups almond milk

Vanilla Creme:

  • 1 cup raw cashews
  • 2 scoops Simply Young Creamy Coconut Powder
  • 1 cup water or coconut water
  • 1/4 cup coconut sugar
  • 2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt
  • few drops of stevia to taste

Chocolate Creme:

 

Instructions

Crepes

  • Add the buckwheat flour, ground flaxseed, coconut sugar, salt and almond milk to a large mixing bowl. Whisk the ingredients together really well.
  • Heat a large frying pan over a medium-low heat. Add 1 tsp coconut oil and add enough batter to the frying pan to cover the entire surface (around 1/4 cup per crepe). Cook for around 2 minutes, until it is easy to lift up the crepe. Flip, then cook for a further thirty seconds on the other side.

Creme

  •  Blend all ingredients in vanilla creme together till smooth, add more coconut sugar or stevia to taste if needed. Take half of the mixture and place it in a bowl on the side. Add the protein and cacao powder to the rest of the mixture and blend till fully incorporated.

Crepe Assembly

  • Have a large bowl of seasonal fruit and berries prepared. Add 2 tablespoons of each   sauce to the crepe starting from the center. Add a line of fruit down the middle (amount of fruit will depend on how large you want the crepes to be) then roll them up. Once all crepes are assembled, line them up on a dish and drizzle the rest of the sauces on top and add fresh fruit. This makes a beautiful and easy presentation for any brunch or party.;

We hope you love them! Enjoy!

Spicy Raw Coconut Curry Recipe

 

Ingredients:

3/4 cup Simply Young’s Creamy Coconut Powder (Click to buy)
1 1/2 cups of coconut water (optional, or just 2 cups of water, or to desired consistency)1/2 cup of water1 thin carrot (cut in chunks)

1 small clove garlic (peeled)

1.5 teaspoon galangal ginger (if you don’t have galangal ginger, you can use 1 tsp fresh ginger)

2 teaspoons curry powder

1/2 Thai chili pepper* (minced)

2 tablespoons green onion (chopped)

1 tbsp gluten free tamari (to taste)

optional: 1/2 tablespoon lemon juice

optional: 1 medjool date (pitted)

 

1 red bell pepper (cut into matchsticks)

2 Persian cucumbers (julienned to form noodles)

1 handful cilantro, divided

2 tbsp julienned thai basil (or regular basil)

quarter of an avocado (optional)

1/2 cup shiitake mushroom (sliced)

1 tbsp gluten free tamari

1/2 tbsp lemon juice

 

Instructions:

Take the last two ingredients (tamari and lemon juice and slightly whisk together). Add to the shiitake mushrooms and marinate them in a bowl, set aside. Take the bell pepper, cucumbers and cilantro and place them in a medium size bowl or in two small bowls. Take rest of ingredients and blend in a high speed blender till smooth. If you would like your soup warm-hot, blend for longer over 2 minutes.

Pour curry into your bowl(s) and add your mushrooms and avocado if you would like! Enjoy!

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