Issue 116: Veggie Power

Curried Carrot Soup
Serves 6-8

Ingredients:
4 Tablespoons extra virtin coconut oil, melted
6 cups of chicken broth
5 cups of peeled carrots, thinly sliced into rounds
2 cups fresh chopped onions
2 teaspoons curry powder
1 Tablespoon fresh ginger, minced
1 teaspoon coriander seeds, powdered
¾ teaspoon yellow mustard seeds, powdered
2 teaspoons lime peel, finely grated
3 teaspoons fresh lime juice
sea salt and fresh ground pepper to taste
Plain whole organic yogurt (for garnish)

Directions:
Melt coconut oil over medium heat in a large soup pot. Add ground coriander and mustard seeds, curry and ginger. Stir one minute. Sprinkle with sea salt and ground pepper. Add onions and sauté them until they slightly soften. Add 6 cups chicken broth and sliced carrots and cook on medium-low heat for about 30 minutes or until carrots are tender. Cool. Working in batches, puree in blender until smooth and return the soup to the pot. Stir in lime juice and season with more sea salt and ground pepper to taste. Ladle soup into bowls and garnish with yogurt. Serve.

Recipe courtesy of Extraordinary Health Team

ALT (Avocado, Lettuce and Tomatoes) Wraps
Serves 8

Ingredients:
8 whole grain sprouted wraps

Filling:
2 avocados, sliced
1 cup alfalfa sprouts
Mrs. Dash seasoning, to taste
2 cups mixed greens
2 tomatoes, sliced
 
Flaxnaise:
¼ cup golden flaxseeds, soaked or ½ cup of Garden of Life’s Super Seed
1 cup filtered water
2 teaspoons ground mustard powder
¼ cup lemon juice
1 Tablespoon raw honey
½ teaspoon Celtic sea salt

Equipment needed: Blender

Directions:
Prepare filling ingredients. To make flaxnaise, grind flaxseeds to a meal or use Garden of Life Super Seed. Blend ingredients in a blender. Texture should be smooth and not a jelly-like texture. Add filtered water to prevent thickening. Fill wraps with filling and drizzle immediately with flaxnaise. Serve. 

Recipe courtesy of Chef Mandilyn Canistelle (www.chefmandy.com)