Curried Coconut Pumpkin Soup

Curried Coconut Pumpkin Soup

It's been -30˚C in Toronto for the last couple of days and my apartment is FREEZING! This soup has been keeping me nice and toasty. I got the inspiration from my wonderful friend Grace van Berkum. She made a similar one for the raw dinner we threw together back in October 2013. My version takes advantage of the robust flavours that come from caramelizing red onions and give the soup a depth of flavour.

Curried Coconut Pumpkin Soup
Serves 4

⦿ 1 Red Onion, chopped
⦿ 2 Tbls Coconut Oil (or Olive Oil)
⦿ 4 Cloves Garlic, finely chopped
⦿ 1 Tbls Curry Powder
⦿ 1 Tbls Turmeric Powder
⦿ 1 Can Organic Pumpkin
⦿ 1 Can Organic Coconut Milk (if anyone knows a brand that has a BPA-free can, please tell me!)
⦿ 500ml Vegetable Stock
⦿ Himalayan Sea Salt (to taste)

➾ In a large stockpot, melt the coconut oil and add the onions once the oil is hot. Add salt - it will help the onions to release their water and caramelize. Cook onions until they begin to get brown, stirring often to prevent them from burning. This should take about 20 minutes.
➾ Once onions have a nice brown colour, add the chopped garlic. Cook for a few minutes, but do not let the garlic brown.
➾ Add curry and turmeric powder and cook for about a minute, stirring constantly.
➾ Add pumpkin, coconut milk and vegetable stock and bring to a simmer.
➾ If you have a hand blender, you can blend the soup right in the pot and enjoy it right away.
➾ If you're going to use a regular blender - be VERY careful! Blending hot liquids causes pressure to build up in the jar and the lid will be forced off, leaving you will very hot soup all over you (and most likely burned too :( ). Please don't make this mistake. If you are going to blend the hot soup in the blender, please follow these precautions:

1. Remove the stopper from the middle of the blender's lid.
2. Fill the blender no more than halfway full - you'll have to work in batches.
3. Use a thick folded hand towel to cover the hole in the lid.
4. Start the blender on low to get it going and slowly lift the towel to let some steam escape.
5. You can then turn up the power to reach your desired consistency.

Enjoy this spicy, creamy soup.

Baby Kale, Avocado, Pomegranate & Walnut Salad

This is a super easy salad that's sure to impress your guests ;)

Baby Kale, Avocado, Pomegranate & Walnut Salad w/ A Lemon Mustard Dressing

Serves 2

For Salad:

• 1 box Organic Baby Kale (I like these two brands)
• 1/2 Large Avocado (or 1 whole small one), diced
• 1/2 Pomegranate
• 2 Hand-fulls of Walnuts, chopped

For Dressing:

• Juice from 1/2 Fresh Lemon
• 1/4 C EVOO (My most favourite brand)
• 1tsp Dijon Mustard, heaping (I used tarragon flavour, but plain works too)
• Himalayan Sea Salt & Pepper

➨ Combine the ingredients for the dressing in a small jar and shake well.

➨ Toss kale with about 2 tbls of dressing and use your hands to massage dressing on the leaves.

➨ Divide dressed kale into 2 bowls and top with pomegranate seeds, cubed avocados and chopped walnuts. 

Enjoy ☺

Arugula, Fennel, Avocado & Grapefruit Salad w/ Citrus Dressing

Serves 4

Dressing:
Juice from 1 Blood Orange
Juice from 1 Lemon
Juice from 1/2 Ruby Red Grapefruit
1/4 C Olive Oil
1 Shallot, minced
1" Fresh Ginger, peeled & minced
1 Tbls tarragon dijon mustard (or regular dijon)
2 tsp Honey
1 tsp Dark Sesame Oil
Zest from Blood Orange & Lemon
Sea Salt & Pepper


For the Salad:
1.5 Large Pink Grapefruits, peeled & segmented
1 Fennel Bulb, trimmed & cut into paper-thin slices
2 Large Avocados, sliced thinly
4 C Baby Arugula


➪ Whisk the dressing ingredients together in large bowl to blend. Season with salt and pepper.
➪ Leave about 3 - 4 tablespoons of dressing in the bowl and save the rest for another time.
➪ Cut the fennel into very thin strips either using a mandolin or a sharp knife. Add fennel to the bowl and let them sit in the dressing while you prepare the rest of the salad.
➪ Using sharp knife, first cut off the ends of the grapefruit, then cut the peel off. Once peeled, cut between membranes of grapefruits to release segments.
➪ Cut avocado lengthwise and remove pit. Cut into thin slices.
➪ Toss arugula with a small amount of dressing (about 1 tablespoon)

Assemble salad:
➩ Put 1 C of tossed arugula onto salad plate.
➩ Add a layer of marinated fennel (letting excess dressing drip off first).
➩ Add a layer of avocado slices
➩ Add the grapefruit layer
➩ Garnish with a fennel frond.
➩ Repeat for the last 3 portions
➩ Enjoy ;)

Green Salad w/ Back Beans, Avocado and A Creamy Cilantro Ranch Dressing

Green Salad, Creamy Cilantro Ranch Dressing, Vegan Sour Cream

Green Salad w/ Back Beans, Avocado and A Creamy Cilantro Ranch Dressing

Serves 2

• Mixed Organic Greens (I use a mix of 'Zen Blend' & 'Power Greens'
• 1 C Organic Black Beans (this is great brand because their cans are BPA-free)
•  Grape Tomatos
• 1/2 Avocado, diced
• 2 Tbls Creamy Cilantro Ranch Dressing
• Sunflower Sprouts

➨ Combine first 5 ingredients in a large bowl.

➨ Toss to distribute dressing

➨ Serve in 2 bowls and top with Sunflower Sprouts

You could also add corn, black olives, & your favourite protein to this salad. I just didn't have anything else in the house!

Enjoy ☺