Ginger Pumpkin Soup with Savory Granola
1 cup per serving
1 cup of whole oats
1/2 cup of pumpkin seeds
Pinch of salt
1/2 teaspoon of chipolte powder
1 tablespoon of ghee
3 tablespoons of honey
2 tablespoons of coconut oil
3 tablespoons of ginger
1 small onion, chopped
1 apple, chopped
1/2 teaspoon of garlic powder
1 heaping teaspoon of curry powder
1/2 teaspoon of thyme
1/4 teaspoon of cinnamon
3 cups of chicken broth or vegetable broth
2 cups of unsweetened canned pumpkin
2 tablespoons of coconut sugar
1/3 cup of full fat coconut milk
Salt & pepper to taste
Preheat your oven to 350F.
Make the granola by mixing all of the ingredients into a bowl. Place onto a sheet pan with parchment paper and spread evenly and let cook for 15-20 minutes until lightly browned. Turn the pan halfway through the cooking process. Set aside and let cool until ready to use.
While the granola is baking, make the soup.
Place a soup pot or Dutch oven on medium heat. Add the coconut and swirl to coat.
Add the ginger, onion and cook briefly. Add the curry and garlic powder, thyme and cinnamon. Add the and apple and cook until slightly softened.
Add in the broth, pumpkin and coconut sugar. Bring to a light boil and then bring to a simmer. Cover with a lid and allow the flavors to blend for 15-20 minutes.
Once the soup has cooked for the allowed time. Take off the heat. Place the soup into a blender a puree until smooth.
Place back into the pot and then add the coconut milk. Allow to cook for another five minutes. Adjust the seasoning as necessary with salt and pepper. Serve and top with savory granola.
Salmon Corn Chowder
1 cup per serving
2 tablespoons of coconut oil or light olive oil
1 celery stalk, chopped
1 onion, chopped
1 carrot, chopped
1/4 cup of flour
3 cups of plant based milk (soy, almond, cashew) or 2 cups of evaporated milk
(If using evaporated milk, add additional 1 cup of vegetable stock or water)
3 cups of vegetable stock or water
1 teaspoon of old bay seasoning
1/2 tablespoon of garlic powder
1/4 teaspoon of ground pepper
1 teaspoon of dried thyme
1 cup of frozen corn, unthawed
1 can of pink salmon, drained, bones & silver skin removed
2 tablespoons of fresh parsley for garnish (optional)
In a large soup pot, over medium heat add the oil. Add in the chopped celery, carrot and onion. Cook until softened.
Sprinkle in the flour and cook until slightly toasted which should take 1-2 minutes.
Using a whisk, add in the milk and stir until the liquid has slightly thickened.
Add in the stock or water and rest of ingredients except the corn and salmon. Bring to a simmer and cook for 5 minutes.
Add in the corn and flake in the salmon. Sprinkle with parsley if using. Serve.
This dish is a simple take on mussels which is very easy to prepare. The broth is super flavorful with curry powder with a splash of coconut milk. Great as an appetizer.
1/2 pound per serving
2 pounds of cleaned mussels
1 tablespoon of coconut oil, unrefined
2 cloves of garlic, minced
2 tablespoons of fresh grated ginger
1 small red onion, chopped
1 small habanero pepper, minced (seeds removed)
1/2 tablespoon of Jamaican curry powder
1 tablespoon of coconut sugar
1/4 cup of dry white wine
2 cups of chicken broth
1/4 cup of full fat coconut milk
Juice of 1 lime
In a large pot or dutch oven, add the coconut oil over medium high heat.
Add the garlic, ginger and onion until lightly browned for 2-3 minutes.
Add in the habanero pepper,curry powder and coconut sugar and cook for another minute.
Add in the white wine to deglaze the pan and cook for another couple of minutes.
Add in the broth and coconut milk and bring to a boil. Then add the mussels and stir the mixture so that it coats the mussels.
Cover the pot and reduce to a simmer and cook for 8-10 minutes or until the mussels open up. Discard any that do not open.
To finish, squeeze fresh lime juice into the pot and stir again. Serve.