Writing a memoir is challenging, but fun, healing and so worth it!

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The whole world was on my shoulders, now it's different.

The whole world was on my shoulders, now it’s different.

This is the first time I haven’t felt the urge to leave Toronto after 3months. And it feels amazing!

Writing my book in 3 months, has been very inspiring, motivating and encouraging to keep me put in one place. It’s one of three books, as my life, as many know is quite extensive, complex and many have said in this life time I’ve lived like 50 lives. I can handle it and it’s no surprise.

I cover topics like my childhood, my relationships with myself, my dad, my lovers, the many people I’ve connected with in school, travels, different communities all over the world and my relationship with food!

When I write, I’m uncensored and totally raw, and that’s how my book is expressed. I’m so excited to publish it in 3 weeks! I can’t wait to share it with the world. My recipes are easy, fun and colourful too and the pictures of my travels and recipes are a story in themselves.

I want to thank all those who have been super supportive on facebook, in person and via email. I love you all and without you this book couldn’t blossom so smoothly.

Talk about surrendering, trusting, letting go and going with the flow. Oh ya! Writing a book was the answer for me to heal my past.

Want to release some past ties? Write a book! You don’t have to publish it, it can be for yourself and/or family and there are free ways online to make that happen. 🙂
Blessings and Light,
Doris

Rejuvenating Hot Chocolate Elixir

It’s that time of the month for me and today I felt like something really nourishing, rejuvenating, rich and delicious! It’s a known fact that no matter what time of the month, women love chocolate and especially on their moon (aka menstruation). I don’t mean to seclude men here, I know you totally love chocolate too and this post and recipe is for you all too! Beneficial for all genders and ages!

The moon time is a sacred time for women to relax, rejuvenate, replenish, and surrender. In the world we live in, there’s a lot of hustle and bustle and lack of nutrients in our overall life, so relaxing for even a day is not always an option. Luckily, there are many ways to work, be stressed and make the moon time a little easier and even an enjoyable time.

One of my favourite treats during this time is my delicious, creamy and ever so nourishing hot chocolate elixir. It’s rejuvenating because of all the wonderful healing elements and superfoods added to it.

This special recipe includes ingredients that aren’t just tasty but also healing and beneficial for the body. See info about each ingredient below the recipe.

 

Ingredients:

  • 1 cup unsweetened coconut milk (preferably preservative free)
  • 1 cup unsweetened almond milk (preferably homemade)
  • 1-2 tsp Shatavari powder (use 1 if this is your first time using it)
  • 1 tsp gelatinized maca powder (red/black/white all work)
  • 1 tsp Ceylon cinnamon powder
  • 1 tbsp MCT oil or raw coconut oil
  • Pinch-1/4 tsp Celtic/Himalayan salt (freshly ground preferably)
  • 2 tbsp cacao/coco powder or carob powder
  • 1-3 tsp monk fruit powder/maple syrup or your choice of sweetener
  • optional sweetener replacement:
  • 1/2 – 1 tsp licorice root powder (do not use if you have blood pressure issues)

Note: or use 8-12 drops of your favourite liquid stevia (I like Sweet Leaf because there’s no after taste)

Optional: for spicy add 1/8 tsp cayenne pepper and/or ginger powder

Loving  Preparation:

  1. Heat up both milks in a small pot on high heat. Remove from heat just before it starts to boil (approx 5 minutes)
  2. In the mean time add the rest of your ingredients into a high speed blender.
  3. Pour milk into the blender and slowly increase speed until it’s on high and blend for 10 seconds until frothy.
  4. Taste and add more of any ingredient if you desire.
  5. Pour into your favourite mug, sprinkle with cacao/cinnamon and sip away.

Remember: No recipe is set in stone

Some benefits of each ingredient (source of facts provided)

  1. SHATAVARI may promote:
  • Healthy female and male reproductive system
  • Increased levels of breast milk production
  • Soothes and moisturizes the digestive tract and respiratory tract
  • Increased levels of energy
  • Boost the immune system
  • Natural antioxidant properties

Source: https://www.banyanbotanicals.com/info/ayurvedic-living/living-ayurveda/herbs/shatavari/

2. GELATINIZED MACA ROOT ( (lepidium meyenii)

  • Due to being a cruciferous veggie it needs to be gelatinized and never RAW
  • An adaptogen (helps restore the body back into balance by adapting to stressors)
  • Helps balance hormones
  • Immune Booster
  • Boosts levels of glutathione and SOD (superoxide dismutase)
  • Increase levels of energy and stamina
  • Improved sexual function
  • Improved memory, mental focus, mood
  • Contains absorbable vitamins and minerals and nutrients such as protein, fiber, calcium and magnesium
  • Over 20 amino acids

Source: https://draxe.com/top-5-maca-root-benefits-and-nutrition/

3. LICORICE ROOT (Glycyrrhiza: comes from “glukos” (sweet) and “riza” (root).)

  • Relieves constipation (a common symptom for many women on their moon time)
  • Aids digestion and acid reflux
  • Anti-Inflammatory
  • Immune booster
  • Relieves symptoms of PMS and Menopausal Support
  • Fights viral infections
  • Relieves ulcers
  • Relieves stress from adrenal glands (regulate the stress hormone cortisol)

Source: http://articles.mercola.com/sites/articles/archive/2016/03/21/licorice-root-uses.aspx

4. CINNAMON

Note: When purchasing cinnamon opt for True Cinnamon aka Ceylon vs. Cassia aka Saigon/Chinese. Cassia contains far more Coumarins which are believed to be potentially damaging to the liver when more than 2 tsp consumed/day).

  • Contains absorbable vitamins, minerals, amino acids
  • Helps defend against cognitive decline and protects brain function
  • Antioxidant
  • Anti-Inflammatory
  • Anti-Diabetic (natural sweetener option for diabetics too)
  •  Anti-microbial
  • Immune booster
  • Cancer and heart disease-protecting abilities

Source: https://draxe.com/health-benefits-cinnamon/

5. CACAO (minimum 50%)

  •  Real Raw Cacao contains high levels of flavanols (aka. flavan-3-ols) which promote increased blood flow into and out of the brain to stay focused and take on tasks)
  • Increase mood (increases seratonin levels)
  • Reduce stress
  • Relieves constipation
  • Contains Theobromine:natural stimulant that decreases depression, increases relaxation and euphoric feelings
  • Anti-Oxidant (known to have more than blueberries)
  • High levels of inerals

Source: http://foodfacts.mercola.com/cacao.html

 

Raw Carrot Cake Recipe

It feels so good to be back to blogging again! It’s been almost 2 years since I’ve blogged -here. I’d like to start off my return with this delicious raw-vegan-paleo-glutenfree-guiltfree Carrot Cake I made over the weekend for a scrumptious delightful Easter Celebration I thoroughly enjoyed with my friends in Toronto.

I tend to be detailed so that you get the most out of my posts and have options for recipes to consider and experiment with for later. Please feel free to follow me, share my posts, comment and leave your feedback. I want you to feel apart of my journey and I want to be apart of yours.  I trust you’ll love this recipe and I can’t wait to hear from those of you who make this recipe and/or others I’ve posted in the past and will post more often again now.

With love, gratitude and bliss,

Chef Doris Fin (aka Miss Bliss)

Raw Carrot Cake Recipe

Ingredients for the cake:

  • 3 cups peeled and shredded carrot (approx 2 large carrots) (see note below) or carrot pulp from fresh carrot juice
  • 1 cup ground golden flax seeds (see note below)
  • 1 cup almond pulp (made from homemade almond milk)(see recipe below)
  • 1 ½ cups ground almond meal
  • 1 cup pitted dates, soaked in ½ cup water 2 hours
  • ½ cup dried pineapple, chopped
  • 4 tbsp melted cold pressed coconut oil
  • 5 tbsp maple syrup
  • 2 tsp Celylon cinnamon powder
  • ½ tsp Celtic/Himalayan salt

Optional:

  • 1 tsp ginger powder
  • 1 tsp mixed spice

 

Ingredients for the icing:

  • 1 ½ cups raw sunflower seeds or cashews, soaked in 4 cups water 4 hours
  • Âľ cup fresh lemon juice
  • ÂĽ cup maple syrup
  • 1 tsp vanilla extract (or 1 vanilla pod scraped out)
  • 3 tbsp melted cold pressed coconut oil
  • 1/8 tsp Celtic/Himalayan salt

 

Loving Preparation:

  1. Prepare your pan first: Cover the base of an 8” or 9” spring form pan with parchment paper and close the pan on top.
  2. In a food processor process the dates, pineapple, maple syrup, cinnamon, and salt until you get a chunky jam like consistency (like chutney)
  3. Transfer mixture and remaining ingredients into a big bowl and mix well with your hands. (Note: As you massage this delectable mixture, infuse it with loving intention and be playful)
  4. Allow to sit and absorb moisture while you prepare your icing.

 

To make your icing:

  1. Rinse and strain your sunflower seeds/cashews then transfer to a high speed blender along with remaining ingredients. Blend until smooth and creamy.
  2. Taste and add more maple syrup if you desire more sweet. If you want thinner cream add a touch of water until desired consistency is achieved.

 

To prepare your cake:

  1. Press half the cake mixture with lightly damp hands in the base of your cake. (See note below about making a no layer cake)
  2. Pour 2 cups of your cream over the cake layer. Freeze for 10minutes.
  3. Flatten the remaining cake mixture in the bowl a little (so it’s easier to place on top of your cake, without the cream spilling out).
  4. Press the remaining cake mixture gently on top of the cream. Use your fingers to seal in the edges and prevent cream from escaping.
  5. Pour the remaining cream on top and leave a little for decoration swirls. If you prefer to cover your whole cake rather than just the top add the cream last minute before serving. Pour remaining cream into a piping bag or ziplock bag and refrigerate.
  6. Keep your cake refrigerated for 2 hours or overnight before removing it from the pan and parchment paper.

 

Note: When removing the parchment paper, place the cake on a plate, tilt it slightly and peel away the paper slowly.

 

Decoration: Cut the tip of your ziplock bag or piping bag and squeeze out swirls, spirals, and/or any kind of decoration you like.

Add parsley/mint/basil leaves on top for decoration. If you can find mini carrots decorate your cake with 6-8 of them splayed out in a flower design.

 

No layer cake option: If you prefer a faster, no layer cake variation press the whole cake mixture into your pan and decorate the entire cake with the cream once ready to come out of the pan.

 

Note: If you have remaining cream leftover, it will keep for 2 weeks in an airtight bag or glass container and you can add cacao powder to it to make a chocolate spread or add to your future desserts/spread on cake/muffins/bread/crackers/freeze into ice cream.

 

Note: Shredded carrots doesn’t release juice like grated carrots. I use a food processor with the shredding circle blade.

 

Note:  Golden flax seeds don’t have that flax seed taste like brown flax seeds and they happen to be a little more nutritious too and leave no brown colour. Perfect for this recipe.

Homemade Almond Milk

Ingredients

  • 2 cups raw almonds, soaked in 4cups water 6-8 hours (or overnight)
  • 7-8 cups water

 

Loving Preparation:

  1. Rinse and strain almonds
  2. Blend with water in a high speed blender for 20 seconds (until almonds completely pulverized. If you don’t have an 8 cup blender, make in 2 batches.
  3. Strain through nutmilk bag/cheesecloth.
  4. Reblend almond milk with 4 dates or 2 tsp maple syrup/honey and 1 tsp cinnamon. Store in a glass jar for up to 4 days in the fridge.
  5. For a chocolate variation add 2-4 tbsp cacao/coco powder (depending how chocolatey you like it.
  6. For spicy variation add 1/8-1/4 tsp cayenne pepper
  7. For a flavourful variation add 1-2 drops of edible mint/orange/coffee/rose essential oils. I like the one from my favourite local essential oils company http://www.livinglibations.com/?a_aid=58a6246d0be97 they also have for oral health care, deodorant, perfume, for diffusing, culinary creations, hands, feet, other body parts, etc. J

 

Note: Use leftover pulp for adding to above carrot cake recipe or into your muffins, breads, smoothies, cookies, banana bread, salads, etc. For regular cake recipes replace ½ the flour with pulp and enjoy the moistness, fiber and taste that almond pulp adds to your recipes.

 

The Heart is in the Kitchen and I’m in Europe in it!

I’m reminded over and over again that the heart of events is in the kitchen. The heart has a beat, a rhythm like no other. When I’m in the heart, I’m in my element, in my playground, in my home, which is open for nourishment as long as I’m there.

I like the way flavours and colours flow playfully, joyfully and synchronistically like in a concerto or presented on a blank canvas. I admit I like the designs and scribbles on my canvas.

When people appear at my kitchen door with smiles on their faces, rumbles in their bellies and anticipation for their delicious surprise, their curiosity is soon met with childlike glee when their tongues are tickled by new creations from my heart.

When the produce is fresh and there are mouths to feed, this kitchen mama opens up her heart wide and serves with endless joy.

When people moan and hum with delight from foreign flavours, my smiles appear as quickly as the drool from their lips.

When the oven is hot and the blender is buzzing, the aromas that circulate the atmosphere only add to my symphony of delight.

I witness teeth bite with gusto and fingers licked, before plates are cleared, clean up takes place and excitement is followed by anticipation for the next meal to be savoured hours later.

Like a child open to the wonders and mysteries around me, my heart and passion to nourish with wholesome meals revels in it’s playground of flavours.

Speaking of feeding people, remember my culinary tour in Europe? Well Here’s a little update of t past month in Sweden and Norway.
I love Feeding people’s bliss with creations they have never tried before and inspiring their palates beyond their wildest imagination. Here are some pics to show you what I mean…

But before I show you these visuals, I’d like to express my gratitude and deep thanks to Kailash Kokopele, a dear friend, an extrodinary musician, world traveller, chocolatier and Qi gong practitioner. I became an instant fan of his three years ago in Bali when I heard him play healing sounds from various instruments. We kept in touch ever since and reconnected a month ago in his beautiful sanctuary in south Sweden, the perfect place to start my culinary tour.

We made epic raw love infused chocoaltes with new friends Lucie (owner of Europe’s best online superfood company http://www.vitalvibe.eu) and Nadia (a lovely gypsy from Spain). He introduced me to Master Marcus, the owner and creator of YangTorp, Europe’s only Qi Gong Sanctuary, where at I had the privilege of being the chef and training his chefs for three weeks, even particiapted in the last week of a very special Qi gong retreat with 15 people from Norway, Sweden and England. I am now officially a fan of Qi gong and start my mornings with the sequence taught to me. It’s really a life changing experience. I must also acknowledge Annica Svensson, the backbone and the one who runs Yangtorp from the inside out. She has been with Yangtorp since the beginning of it’s creation. Thank you Annica for your dedication to your practice, to Master and to living the lifestyle many could only dream of.

I’m now in Prague and look forward to discovering the wonders of one of the top wonders of the world! Stay tuned…

Delicious, raw, love infused homemade chocolate with Kailash, Lucie, Nadia in a sanctuary in the woods. Yum!

Delicious, raw, love infused homemade chocolate with Kailash, Lucie, Nadia in Kailash’s sanctuary in the woods. Yum!

Love making chocolate with this super being!

Love making chocolate with this super being!

Incredibly delicious, smooth, raw homemade chocolates (essences of rose, orange, mint, coffee, raspberry)

Incredibly delicious, smooth, raw homemade chocolates (essences of rose, orange, mint, coffee, raspberry)

A special intro to Yangtorp by the Master himself!

A special intro to Yangtorp by the Master himself!

Had the honour of being the chef at this unique, healing, powerful ceremony in south Sweden July 10-13

Had the honour of being the chef at this unique, healing, powerful ceremony in south Sweden July 10-13

Most of the participants are present in the pic. Such an amazing group of people from Europe and USA! (And Canada of course...me!)

Most of the participants are present in the pic. Such an amazing group of people from Europe and USA! (And Canada of course…me!)

I got stopped by the foam robocop in Copenhagen airport on my way to Norway hahahaah

I got stopped by the foam robocop in Copenhagen airport on my way to Norway hahahaah

Preparing the fresh organic produce for a 50 person weekend retreat ceremony July 17-19 in Gorgeous Norway!

Preparing the fresh organic produce for a 50 person weekend retreat ceremony July 17-19 in Gorgeous Norway!

Had the best kitchen to cook up a storm for 50 people!

Had the best kitchen to cook up a storm for 50 people!

The dancers broke their 30 hour fast with fresh fruit cut by the kitchen mama's loving hands!

The dancers broke their 30 hour fast with fresh fruit cut by the kitchen mama’s loving hands!

The dancers healed and were  delighted to receive their nourishment after fasting for thirty hours.

The dancers healed and were delighted to receive their nourishment after fasting for thirty hours.

Very happy bellies!

Very happy bellies!

Cooking alone for 50 people is not fun so I'm thrilled to have had some happy helpers.

Cooking alone for 50 people is not fun so I’m thrilled to have had some happy helpers.

No words.Norway is beyond beautiful!

No words.Norway is beyond beautiful!

Upon returning from Norway I put on a last minute rawfood workshop with five lucky participants.

Upon returning to Sweden from Norway I put on a last minute rawfood workshop with five lucky participants.

Two very happy rawfood lovers making mock tuna sushi

Two very happy rawfood lovers making mock tuna sushi

All the way from Ukraine and making her first rawfood dish! This happy participant was thrilled to be here and is now a rawfood creating fan!

All the way from Ukraine and making her first rawfood dish! This happy participant was thrilled to be here and is now a rawfood creating fan!

They are ready to reap the benefits of their play!

They are ready to reap the benefits of their play!

Freshly picked veggies with a green Vinigrette...yummy!

Freshly picked veggies with a green Vinigrette…yummy!

Everyone's plant is ready to devour (I mean savour)

Everyone’s plate is ready to devour (I mean savour)

Just a few of the many vegan creations I whipped up while looking fashionable in the kitchen at Yangtorp Qi gong retreat Center in south Sweden. July 23-aug 8

Just a few of the many vegan creations I whipped up while looking fashionable in the kitchen at Yangtorp Qi gong retreat Center in south Sweden. July 23-aug 8

Made new friends and had a blast training and creating magic in the kitchen with chefs at yangtorp

Made new friends and had a blast training and creating magic in the kitchen with chefs at yangtorp

It took Master Marcus 17 years to build this sanctuary and as you can see it was worth the wait!

It took 17 years to build this sanctuary and as you can see it was worth the wait! But it could not have happened without the magic wonders of Yangtorp’s backbone Annica Svensson, who has been at Yangtorp since the beginning of it’s creation and is the one who runs it like a queen that she is.

Not only did I fall in love with this kitchen but I got to spend most of my waking hours in it for three weeks!

Not only did I fall in love with this kitchen but I got to spend most of my waking hours in it for three weeks!

I love this system of preparing meals!

I love this system of preparing meals!

A new friendship kindled.

A new friendship kindled.

It was a really well balanced group of people from Sweden, Norway and England. Thrilled that I could feed their bliss and feed mine participating in their Qi gong classes too!

It was a really well balanced group of people from Sweden, Norway and England. Thrilled that I could feed their bliss and feed mine participating in their Qi gong classes too!

I loved daily Qi gong practice with wonderful teachers and students alike

I loved daily Qi gong practice with wonderful teachers and students alike

Every morning at 6:30am I looked forward to playing  in the kithcen with Annabrit, a very talented rawfood chef from Norway, lucky Yangtorp to have her apart of their team!

Every morning at 6:30am I looked forward to playing in the kithcen with Annabrit, a very talented rawfood chef from Norway, lucky Yangtorp to have her apart of their team!

In the Chinese calendar I'm a fire dragon so when I saw this outside of yangtorp it was impossible not to get close

In the Chinese calendar I’m a fire dragon so when I saw this outside of yangtorp it was impossible not to get close

Next stop.....Prague! Yay!

Next stop…..Prague! Yay!

I’m Back and I got a lot to share!

I’m Back! And it sure feels good to be!

Have you ever felt like you’re on a roll? Like everything is just going so well for you and it’s almost hard to believe and you wish it never stopped. And then suddenly it does stop and you feel stumped, shocked and perhaps even relieved? Well I’m on a roll right now and I’m making the best of every single moment while it lasts, grabbing life by the lemons and making freshly squeezed lemonade each and everyday as though the lemons will never run out. I let my hair down, my feet touch the Earth and I get myself and others with colourful ingredients from Mother Earth herself.

You might be wondering what I am I talking about and perhaps curious to know what my lemonade is even about and how I got to it and why I’m savoring each and every moment of it.

Well I’m going to tell you…..

First of all, I can’t believe this is my first blog post this year! So much has happened and I’m finally ready to dive back into sharing my life, my travels, recipes and all the exciting stuff that’s been happening. But this time I’m cranking up the volume and going all out!

After five years, I returned to India in February with my dad for a month (part of our annual father daughter travel adventures), facilitated several raw and cooked vegan gluten free culinary classes in Toronto and Montreal, Wrote my first (of three) memoir, which will be published in the fall, wrote 40 recipes for New York vegan author Victoria Moran’s twelfth book “The Good Karma Diet”, wrote a bunch of articles for various websites, worked on my website and (will launch soon) was guest chef for farmer’s markets in Toronto, I even let someone straighten my hair and put makeup on me (something I only do once or twice a year). Now I’m in New Jersey (and New York), attending events, catering some events, creating epic recipes and getting ready for my first culinary summer tour in Europe, to feed as many people’s bliss as I possibly can, before being a chef at retreats in Canada, USA, Peru, etc.

I have a lot of projects I’m working on including filming, taking pictures and blogging my journey to share with you and the world over.

My goal is to write a blog post, keep you updated, at least twice a month and if it’s less than twice it’s because I’m deep in a project or working with a client. So welcome and I look forward to sharing my adventure with you.
Stay tuned, Sweden is next.
To your health and happiness,
Doris

My business card

My business card

Collecting greens for my food demo at the Toronto Waldorf Village Farmer's Market

Collecting greens for my food demo at the Toronto Waldorf Village Farmer’s Market

I'm totally ready and hyped to inspire fellow farmer market lovers to create raw delicious and nutritious meals with local and seasonal ingredients

I’m totally ready and hyped to inspire fellow farmer market lovers to create raw delicious and nutritious meals with local and seasonal ingredients

The best way to describe my palate and my choice to satiate it

The best way to describe my palate and my choice to satiate it

Facilitating an Indian culinary vegan cooking class at Marni Wasserman's Food Studio in Toronto

Facilitating an Indian culinary vegan cooking class at Marni Wasserman’s Food Studio in Toronto

I'm so excited to tickle tastebuds worldwide. Can you tell?

I’m so excited to tickle tastebuds worldwide. Can you tell?

As of march 2015 I now write seasonal articles for Canada's Largest Gym GoodLife

As of march 2015 I now write seasonal articles for Canada’s Largest Gym GoodLife

Variety of tasty salads for a fun filled summer day in Montreal

Variety of tasty salads for a fun filled summer day in Montreal

A really fun Rawfood workshop in Montreal

A really fun Rawfood workshop in Montreal

Fun Weekend Retreat with Pilates, Nutritious and delicious meals and workshops

Fun Weekend Retreat with Pilates, Nutritious and delicious meals and workshops

Fantastic Yoga and Rawfood day Retreat in Tottenham Ontario in nature

Fantastic Yoga and Rawfood day Retreat in Tottenham Ontario in nature

Nothing better than freshly picked organic greens from the farm my rawfood yoga retreat took place at

Nothing better than freshly picked organic greens from the farm my rawfood yoga retreat took place at

Fluffy Buckwheat Vegan Gluten-free pancakes

Fluffy Buckwheat Vegan Gluten-free pancakes

Feeding people recipes I provided for The Good Karma Diet book reading at the Watchung Book Store in New Jersey with author Victoria Moran

Feeding people recipes I provided for The Good Karma Diet book reading at the Watchung Book Store in New Jersey with author Victoria Moran

Sharing the stage with coauthor Victoria Moran at her book reading for her twelfth book The Good Karma Diet at the Watchung Book Store in New Jersey

Sharing the stage with coauthor Victoria Moran at her book reading for her twelfth book The Good Karma Diet at the Watchung Book Store in New Jersey

Once or twice a year I like to play dress up and g all dolled up with hair and make up. Cleaning up for a fun night in Montreal

Once or twice a year I like to play dress up and get all dolled up with the whole shabang…hair, make up and outfit. Cleaning up for a fun night in Montreal is fun and worth it!

The Summer  Fancy Food Show in NYC in June was a lot of fun. So many new products to last a life time. I can't believe how many exist and continue to be invented yearly

The Summer Fancy Food Show in NYC in June was a lot of fun. So many new products to last a life time. I can’t believe how many exist and continue to be invented yearly

Grounding Fusion Soup

Grounding Fusion Soup (Serves 4-8)
It’s Autumn in Ontario and the colours of Mother Nature, the food bursting through her soil, and the overall vibe in the environment, all make me feel like a nice hearty, grounding, yet flavourful soup. With a little garnish of Mediterranean flavour, this soup is sure to tickle even the blandest palate.

Ingredients:
-3 cups boiling water
-1 medium red onion, whole and unpeeled
-1 large sweet potato, cubed
-1 large parsnip, cubed
-1 medium rutabaga, cubed
-1 medium zucchini, chopped
-1 medium carrot, cubed
-4 cups cauliflower florets, chopped
-2 medium stalks celery, chopped
-1 tsp turmeric powder
-1-2 medium garlic cloves, peeled and chopped (depending how garlicky you like it)
-1 inch piece ginger, peeled and chopped
-1 Tbsp himalayan or celtic salt
Optional:
-For spicy add 1/2 tsp, or more, cayenne, black pepper or chilli pepper
-For a more pink/red colour soup add 1 medium beet, cubed

Toppings:
-1 recipe of Mediterranean Burdock Mushroom Fusion
-1 Tbsp of each fennel and coriander seeds, lightly toasted
-1/4 cup walnuts, almonds or any nut you prefer, chopped and lightly toasted
-1/4 cup fresh dill, parsley and/or cilantro leaves, finely chopped

Loving Preparation:

1. In a medium pot, add the first five ingredients and optional beets if using. Close the lid and bring to a boil.
2. Meanwhile, prepare the rest of your ingredients.
3. Add the zucchini, carrot and cauliflower, keep lid closed, lower heat and simmer for eleven minutes.
4. Remove the whole onion from the pot and carefully peel it. (Skin should come off easily).
5. In a heat proof blender add celery, garlic, ginger, turmeric, salt, optional pepper, if using, cooked and peeled onion and using a ladle, add half the cooked vegetables (avoid adding too much liquid into the blender) then puree until smooth and creamy. Be very careful when blending, as the sudden release of steam has a tendency to blow the lid off of blenders. with With a towel covering the lid covered, start at a low speed, and slowly increase the speed. (Blend the entire soup contents if you want a pure creamy soup, rather than creamy and chunky)
5. Transfer puree back to the pot and stir well. You should have a half creamy, half chunky soup. Taste and adjust flavour by adding more salt/pepper, minced garlic/ginger if needed.
6. To serve, pour soup into individual bowls, divide the topping ingredients and sprinkle on top of each bowl.
7. Refrigerate left overs (once completely cooled) in an airtight glass jar for up to 3 days or freeze in an airtight plastic container/bag for up to 2 weeks.

Variation to Mushrooms:
Instead of adding the mushroom mixture, sautĂ© 1 large red onion in 1/2 cup water or 2 Tbsp olive oil on a medium-low heat for 10-12 minutes. Stir into the entire soup or garnish each bowl of soup individually. The flavour and texture of onions and/or mushrooms really compliment this soup’s overall presentation, flavour and taste.

To toast seeds:
Heat a skillet on medium heat, stir seeds constantly with a wooden spoon until fragrant and lightly toasted (approx 2-3 minutes), remove from the pan immediately, to prevent burning and flavour loss. Store in an airtight container until ready to use.

Autumn Grounding soup with Mediterranean fusion

Autumn Grounding soup with Mediterranean fusion

.

 

Mediterranean Burdock Mushroom Fusion

Mediterranean Burdock Mushroom Fusion (Serves 2-4)
I love mushrooms, spices and burdock root! This combination is the perfect addition to any soup, salad or any savoury dish. The toasted Fennel and Coriander seeds add a Mediterranean crunch. Try variations with different herbs and mushrooms.

Ingredients:
-1 cup water
-1 large (or 2 medium) burdock root, grated (approx. 1 cup)
-1 large red onion, thinly sliced

-4 cups of mushrooms, thinly sliced (oyster, shiitake, maitake, or mix)

-2 Tbsp soy/tamari/teriyaki or soy substitute sauce (preferably organic, gluten-free and non-GMO)
-1-2 small cloves garlic, minced
-1 Tbsp fresh, peeled, minced/grated ginger
-1 Tbsp each coriander seeds and fennel seeds, lightly toasted
-1/4 cup chopped almonds, walnuts or any nut you prefer, lightly toasted
-1/4 cup freshly chopped dill, parsley or cilantro

Loving Preparation:
1. Heat a skillet on medium heat, add water, burdock, onions and mushrooms. Bring to a boil and stir well. Keep lid closed and simmer 20minutes. Stir occasionally.
2. Turn heat to low, add garlic, ginger and sauce of choice. Mix well and leave uncovered to allow for evaporation for 5 minutes. Turn off heat and leave for five more minutes.
3. Taste and adjust flavour with more sauce/salt, ginger and/or garlic.
4. Add to a soup, sauté, salad or sandwich and/or serve with toasted seeds, nuts and fresh green herb of choice, on top.
5. Store leftovers in an airtight container for up to 4 days. Reheat in a skillet, closed and on a low heat for a few minutes.

Add to the following recipe: Grounding Fusion Soup

To toast seeds:
Heat a skillet on medium heat, stir seeds constantly with a wooden spoon until fragrant and lightly toasted (approx 2-3 minutes), remove from the pan immediately, to prevent burning and flavour loss. Store in an airtight container until ready to use

Super nourishing, tasty, autumn dish

Super nourishing, tasty, autumn dish

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