A couple of weekends ago, my mom and I made this amazing soup from my favorite recipe book “Naked Nutrition: Whole Foods Revealed.” It’s can be found on page 89 of this recipe book. We didn’t use the full recipe because it was just the two of us but it still made a ton!! So, here’s the half-version of Annie’s soup.
What You’ll Need:
- 1/2 onion
- 3-4 celery stalks, sliced
- 1 Tbsp. coconut oil
- 3 carrots
- 1 sweet potato, cubed
- 3 potatoes, cubed
- 1/2-1 bunch of asparagus, sliced
- 1/4 c raw cashews (soaked for at least 1 hour or add extra water to soup)
- 1/4 tsp. nutmeg
- 1/2 tsp. onion powder
- 1/4 white pepper
Saute the onion and celery until it’s tender. Add the carrots, sweet potato, potatoes and then cover with enough water to bring to a boil. Then simmer the soup until potatoes are soft. Add the asparagus and let it simmer for about 10 minutes.
In a blender, add the raw cashews and 2 cups of the soup & cooked vegetables. Blend until very smooth and add back into the soup. Add the seasonings, stir, and savory this amazing soup.
Are you going to make this soup? Tag me (@thegreenandcleangirl) when you post them!! I’d love to see the pictures!!
Something that I have missed is mac-n-cheese. Ever since I was a little kid, it’s always been my favorite meal. I’ve been looking for some alternative that is healthy enough for me to eat but still tastes really good. Thankfully, I finally came up with something that works. Here’s a kid-friendly (and adult-friendly) recipe!
What You’ll Need:
- Gluten-Free Noodles
- Daiya’s mozzarella style shreds
- Carrots (organic if possible)
- Broccoli (organic if possible)
- Soy milk (or whatever kind of milk you use)
- Coconut oil
Okay, so first we’re going to start cooking the gluten-free noodles and steam the veggies. I don’t know about you guys, but I’ve never done that before until tonight. It was SO EASY and it took maybe ten minutes for the veggies to cook.
Once the noodles are cooked, add Daiya’s mozzarella cheese. Guys, if you haven’t tried this stuff you need to. It’s super good. It’s lactose, dairy, casein, soy, and gluten free. TRY IT! I added a little extra because I like my mac-n-cheese creamy. Then I added a little coconut oil, and soy milk to help with the creaminess (is that even a word?!).
Once the “cheese” (or whatever you want to call it) is all mixed in, add the veggies. Mix it all together and then you have a master piece. And not to mention, an amazing dinner that is filling and healthy. xo Sam