Winter's Nutrition

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 ❤️

2 cups almond flour 

½ tsp sea salt 

¼ tsp baking soda 

¼ cup coconut oil, melted 

¼ cup maple syrup 

½ cup dark chocolate chips 

½ cup toasted pecans 

3 T unsweetened shredded coconut

Preheat the oven to 350. Place raw pecans on a baking sheet, cook for 8 minutes, let cool. In a large mixing bowl, combine almond flour, sea salt, baking soda, coconut oil and maple syrup and stir together until a soft dough forms. Add in chips, pecans and coconut. Roll dough in small balls and place on a cookie sheet lined with parchment paper. Press gently to flatten. Bake for 15 minutes. Let cool and enjoy. 

Store in the fridge for 5 days or freezer but they won’t last long in there! 

6 russet potatoes -peels only

2 stalks celery-chopped 

2 medium sized carrots-chopped

1 medium sized onion-chopped 

3 cloves garlic-whole

1 maitake mushroom- chopped

4 leaves kale -chopped 

stick of kombu (seaweed) 

water 

salt and pepper or other seasonings to taste (parsley, turmeric, etc.)

Directions: Place all ingredients in large soup pot, cover with water and simmer for 2 hours. Strain broth and discard vegetables.