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When I’m craving apple pie but I don’t want the crust, this is my go to recipe. It takes like 20 minutes to make and it’s so delish you’ll think you’re having a slice of apple pie.

INGREDIENTS:

2 red apples, like macintosh, or gala, sliced, leaving skin on

1 cinnamon stick

4 cardamom pods

1 slice of fresh ginger

Optional ( 2 tbsps of full fat coconut cream or yogurt)

DIRECTIONS:

In a medium sized pot, place all ingredients minus the coconut cream or yogurt).

Top with enough water to cover all the ingredients.

On medium heat, let the apples stew for 15-20 minutes. Make sure that the liquid is breaking down but not burning the pot.

Once there is barely any liquid left, take off the stove. Remove the pods, ginger slice and cinnamon stick.

Add the apple mixture to a bowl and top with the coconut cream or yogurt.

FYI, this nourishing snack is a major health boost for your LIVER. Mix it with pears and you’ll make your kidneys equally happy.

enJOY right away!!!!

Who enjoys a creamy soup that warms you up? Yet doesn’t contain tons of heavy cream to bloat your belly.

This is my fave go to soup when I’m feeling low on energy and don’t want to spend hours cooking.

It only requires like 5 ingredients and can be made in less than 30 minutes.

Ingredients:

1 Ib washed and chopped carrots

2 cloves of crushed garlic

1 tsp olive oil

1 generous thumb sized piece of fresh ginger

1 chopped yellow onion

1 250 ml container of vegetable broth

Hot Water

1 can of full fat coconut milk

cilantro for garnish

Directions:

In a large pot, heat at medium and add 1 tbsp of olive oil.

Add in the garlic, onions and ginger. Saute for 2-3 minutes until fragrant.

Add in the carrots and saute for another 3 minutes.

Add in the vegetable broth, and top with enough water to cover the vegetables.

Bring to a boil.

Then reduce to medium-low heat and let simmer for 25 minutes until all veggies are cooked and soft.

Take off the heat, let cool.

In an immersion blender, blend up the soup. Then add back into the pot.

Add the coconut milk and stir well to combine.

Let simmer at a low heat for another 5 minutes to let all flavours fully incorporate.

When ready to serve, laddle some into a bowl and add in some fresh cilantro.

For a hit of protein, add in some toasted pumpkin and hemp seeds.

Serve with optional crusty bread!!!

enJOY 😊

I love a creamy sauce but not a heavy cream sauce.

This dish is perfect for those days that you are dreaming comfort food.

Its the blend of sun-dried tomatoes with the miso and tahini that brings all the flavours together.

Ingredients:Carrot Miso Sauce:

• 2shallots, rough chopped (or 1/2 an onion)
• 4–6 garlic cloves, rough chopped
• 2 tablespoons olive oil
• 2 heaping cups carrots, thinly sliced (3 medium carrots)
• 4-6 sun-dried tomatoes
• 2 cups water
• 1/4 teaspoon salt & 1/4 teaspoon pepper
• 3 tablespoons White miso paste mixed with hot water until dissolved
• 3-4 tablespoons of tahini paste

INSTRUCTIONS

Cook the pasta.

1. Set 6-8 cups salted water to boil for pasta, and cook according to directions.

Make the Carrot Sauce

1. Heat oil in a medium pot, over medium heat. Saute shallot and garlic until fragrant and golden, about 5 minutes, stirring often. Add carrots, water, salt and pepper and bring to a boil. Add the sun-dried tomatoes after 5 minutes.
2. Cover, lower heat to low and simmer gently until carrots are fork-tender, about 15 minutes. Stir in the 3 tablespoons of miso and let cool for 5-10 minutes.
3. Blend the sauce: Once the carrots are tender and slightly cooled, place all in a high-speed blender, add the tahini sauce and blend on the lowest setting, gradually increasing speed, until fully blended, creamy and _silky_smooth about 1- 1 1/2 minutes. Take your time here and get it SMOOTH!!!
4. Drain the pasta and pour the sauce over the pasta, gently warming if needed. Taste and adjust salt. (If you didn’t salt your pasta water, chances are you’ll need salt.)
5. Divide among bowls, and sprinkle with some nutritional yeast for an additional cheesy taste and flavour.