Harvest Time Recipes
Beet Carrot Soup
3 Tbsp coconut oil
2 medium onions, diced
1/2 tsp sea salt
1 tsp cumin
1 tsp caraway
1 tsp coriander
pinch red pepper flakes
3 medium size beets, cleaned and diced
2 large carrots, cleaned and diced
6 cups vegetable broth or bouillon
1 Tbsp lemon juice
yogurt and dill garnish (optional)
Heat the coconut oil on medium heat until melted. Add onions and a 1/4 tsp sea salt. Saute about 4 minutes until onions are turning golden and you begin to smell them. Stir in cumin, caraway, and red pepper flakes and saute until well combined. Add the beets, carrots and 1/4 tsp sea salt and stir a minute or two to combine the veggies and the spices. Add the vegetable broth and bring to a boil. Reduce heat to a simmer, cover and cook until beets and carrots are tender, about 25 minutes. Let cool and puree with emulsion blender or regular blender. If using a regular blender let soup cool and transfer in small batches until its all pureed to a smooth consistency. Add lemon juice. Adjust the seasoning to your liking. Add more red pepper flakes for more heat. When serving, add a spoonful of yogurt and a sprinkle of dill as a garnish if you feel like getting fancy.
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Sweet Potato Turmeric Stew
2 Tablespoons coconut oil
1 medium sized onion diced
2 cloves of garlic chopped
2 tsp fresh ginger chopped fine
¾ tsp ground turmeric or ¼ tsp fresh chopped fine
¼ tsp crushed red pepper
1 cup destemmed finely chopped kale
2 sweet potatoes diced
5 cups veggie broth
1 tsp salt
Fresh ground pepper to taste
Coconut aminos to taste (sweet and salty )
Melt coconut oil on medium heat. Add onions and sauté til fragrant and translucent, about 3 minutes. Add garlic, ginger, turmeric, crushed red pepper sautée 3 more minutes. Add sweet potato and stir to combine with spices. Add 5 cups veggie broth and bring to boil. Reduce heat to simmer. Simmer ten minutes until sweet potatoes are tender. Add kale and simmer another ten minutes. Add salt and pepper. Adjust taste with coconut aminos to add salty/sweet flavor. Enjoy ❤️
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Apple Fig Crisp
3 cups fresh figs
2 large apple
1 cup dry oats
1/2 cup almond flour
2 Tablespoons shredded coconut
1/4 tsp cinnamon
1/4 tsp salt
1/4 cup chopped walnuts
1/2 cup local honey
2 Tablespoons melted coconut oil
2 tsp vanilla extract
Directions: Preheat oven to 350 degrees. Grease 8 inch square pan with coconut oil. Thinly slice the figs and place them in pan. Peel, core and thinly slice the apples and place in the pan. Toss to combine. Place oats, almond flour, shredded coconut, cinnamon, salt, and walnuts in a bowl and combine. In a small saucepan combine coconut oil, honey, and vanilla and melt on low heat until evenly mixed. Spoon 2 T of honey mixture directly on fruit. Pour the rest into the bowl with the dry ingredients and mix with wooden spoon. Spoon the crumble onto the fruit spreading evenly. Bake for 20 minutes. Cool before serving.
Healthy Recipes