Fall is! Well, here in Venice, CA it actually still feels like Summer… BUT the PSL (pumpkin spice latte) is back at Starbucks sooo therefore it’s time to throw pumpkin spice, pecans, and chai gingery goodness in absolutely everything.
I am a huge fan of drink mud. The founders are basically neighbors of mine, local here in Venice. They have a great mission to help get people feeling energized and thriving without overstimulating the adrenals from coffee. Their product drink mud has medicinal mushrooms, cacao, turmeric, and Indian Chai spicee. It does have a tad of caffeine, making these superfood balls the best pick me up that ever happened!
1 can chickpeas, drained and rinsed
1/4 cup tahini
1/4 cup almond butter
8-10 medjool dates, pitted
1-2 Tbsp Drink Mud Powder: https://www.mudwtr.com/ . (option to use your favorite mix of spices and superfoods like pumpkin pie spice, spirulina, maca, hemp, cinnamon, cacao, etc.)
1-2 thumbs fresh ginger, grated (optional)
2-3 tsp vanilla extract
sprinkle of pink salt
1 Tbsp pumpkin spice powder
1 cup pecans, chopped
1/2 cup cacao nibs
1 cup unsweetened dried coconut
Food processor S blade: blend chickpeas, dates, tahini, nut butter, vanilla, mud powder, ginger, and salt until smooth
In a separate bowl, combine pumpkin spice powder, cinnamon, coconut, and pecans
Using a tablespoon, create balls of dough and roll them into the separate bowl to coat with pecans, coconut, and more spice
Keep in the fridge for about a week or freeze for about a month
Warning: you will feel like LIFE IS AMAZING after eating these and you may want to run 15 miles or something. Do your best not to eat them before bed 🙂
Split red lentils cook in just 10 minutes and are an awesome source of iron, protein, fiber, and disease fighting properties. And to me, they almost take like cheese! Ugh so GOOD! I make a different version of this soup at least every week lately. Broccoli and onions one day. Zucchini and mushrooms another. The ginger, turmeric though. So divine. Give this a try!
The Hero Pot
A large pot
1 red onion
2 garlic cloves
1 small chunk of ginger
1 tbsp ground or fresh turmeric
1 sweet potato
1 cup red lentils
~6 cups filtered water
~1/2 cup broccoli
~1/2 cup celery
~1/2 cup mushrooms
~1/2 cup peas
Lime and avocado to garnish
Prep ingredients: chop vegetables, mince garlic + ginger
Sautee onions and garlic in pot in 1/3 cup of water (keep a jug of water nearby to add as needed)
Add turmeric, lentils, sweet potato, and 5 cups of water and bring to boil for about 10 minutes
Turn down heat to simmer and add in rest of ingredients to simmer for about 15 minutes
Hope you had a lovely fourth! Unfortunately, after the stress of the RD (registered dietitian) exam (yes! I passed! 😀), I have not given myself a break and managed to get a pretty nasty cold. My 4th consisted of a couch, good books, and the most hydrating foods I could get my hands on. I drank lots of boxed coconut water, ate an entire watermelon, and had a few oranges, cherries, and fresh picked raspberries here and there; that is all that sounded good to me.
This is what I made myself for breakfast today:
Was going to make a green smoothie bowl of some sort, but was craving something hot and savory. Holy **** it hit the spot. It would be a disservice not to blog about it.
Thai Coconut Curry Soup
Serves ~6 people. 2 ladles per serving.
Keep in mind I did not measure anything. I am amazed at myself- this is truly a special moment. Perseverance and practice make progress. ! Feel it out, use what you’ve got in the fridge, and at first tread lightly with the spices and continue to add until you’ve got the mastermind punch of spice that you desire. 🙂 Throw some fun in too. Makes it taste better.
2/3 box of low sodium vegetable broth
half of a 1lb bag of baby carrots
2 cloves of garlic (used the tiny holes on the cheese grater to finely mince)
1 large marble sized chunk of fresh ginger, peeled (used the tiny holes on the cheese grater to finely mince)
1 can of coconut milk
~1/2 tsp cayenne (you can always add more if needed)
~2/3 tsp turmeric
~2/3 tsp chili powder
1/2 large yellow onion, diced
1 large stalk of celery, roughly chopped
1 boiled potato, peeled and cubed (I always have boiled potatoes in the fridge, yum!)
1/4 head cauliflower, rough chop
1/4 can of Eden’s black soy beans (mom meant to get black beans, w.e)
4 handfuls of baby kale, roughly chopped (I am so lazy I just ripped it up with my hands)
fresh mint and lime to top / garnish
Steps: this is how I made it, I am sure there are better ways…
Pour the veg broth in a med/large pot and bring to a boil with the carrots. (If you decide to substitute winter squash or sweet potato for carrot, I still recommend putting these in first to boil, as well as maybe your cubed potato if it is not pre-boiled already). This allows the carrots to cook and get soft and sweet, as well as add some flavor to the broth.
While waiting for the boil, with the smallest setting on a cheese grater (or just mince), grate the garlic and ginger into the pot. Add in onions, coconut milk, and spices. Allow to boil for about 5 minutes, and turn down heat to simmer.
Add in the celery, boiled potato, cauliflower, and black beans. Let simmer about 2-5 minutes.
I actually put the chopped kale in my serving dish and ladled the soup on top of the kale. I don’t want my kale to lose its beautiful green color or nutrients. Definitely add that in last, after you turn off the heat.
Enjoy with fresh mint and a generous squeeze of lime! Yum!
Make it your own!
I did not plan on making soup today, I simply used the random veggies I had in the fridge and things I happen to find in the cupboard. Play with different vegetables that you might have like bell peppers, zucchini, basil, idk, mm brown rice? Go crazy with it! Nom nom! xoxo much love and good health to you and to me!!