Raw Chocolate and Banana Mousse

I am trying to have a more correct blog. By correct I mean that there are complete sentences and appropriate capitalization, spelling, and grammar. This is not easy for me. I think I could have been a great writer in some life. A life without all the things I just mentioned in the previous sentences. I hate the boundaries and constraints that are placed on writing! I am perfectly happy to add ...... in between every new thought. I would be happy in a world without capitalization, paragraphs, correct sentences, and all the rest of it. I do like commas, like, a lot. So feel free to help me move to a more correctly written blog.

I am almost through the holiday season. Eating well, and making healthier choices during this time of year can get tricky. I think the support, or lack of, makes a difference. I bring dishes and desserts to family gatherings, which makes it easier for me, and for my kids, to eat what is more suitable for our eating habits. It can still get a little tricky explaining to my children why they cannot have the processed sweets/foods that the other kids are eating, but overall my kids get over it, and eat the sweets and foods that they CAN have. Such is the way of parenting, trying to guide them make the healthier choices. My greatest challenge with my kids is trying to show them that real food is more important for them (how food makes them feel) than what "tastes" (aka chemically tricking their brains) good. It gets confusing to little ones. How can it be not good for me, if it "tastes" good? My son's are better about eating well. My daughter sees it as the "forbidden fruit". Sigh. It is a journey for our household, I'll let you know how the different steps come along.

My house continues to go through an obnoxious amount of banana's. I made raw banana creme pie last night for dinner. It came out soooo amazing, that i can't seem to stop myself from eating it. I'll have to share the recipe sometime. Speaking of raw desserts. I have been eating them for dinner a couple of times in the past week. I don't even feel guilty.

I made this dessert weeks ago for dinner (it's taken me a long time to post, i will get better about this). It filled Toby and I up! I was satisfied and it left a smile on my face. Confession: I am not a fan of chocolate. Anyone who knows me, knows this oddity about me. Since cutting out processed food, I occasionally enjoy a little here or there. In fact, if my chocolate doesn't come with a berry or fruit, I will pass on the treat. So this came with Alaskan blueberries....and bananas!

I used my vita-mix to blend the following ingredients....but since bananas and avocados are pretty mushy, I bet a regular blender would work just fine


Raw Chocolate/Banana Mousse

1 large avocado
1 large banana
1/4 raw cocoa powder
pinch of himalayan salt
1/2 c of agave syrup

Blend....and enjoy!

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Vegan Coconut Curry Delight

It has become habit for me to oversleep on the weekends. I am trying to remedy this by getting out of bed after 8 hours of sleep. Ever since i cut out alcohol and coffee from my diet, i can sleep within 5-10 minutes of laying my head down. Having struggled with insomnia most of my life, I am very surprised and elated that i no longer have to (it's been a year now). Who knew, that is all my body needed? But weekends i don't have to get up early to send the kids off, so i have been oversleeping. Let me tell you, I wake up feeling terrible and cranky when I've slept too long. It will take me an hour, at least, to get focused.

I got up today and cleaned! Talk about being a hero. i have 3 floors in my home, it makes cleaning my whole house in a day, not ideal. So i take out a floor at a time. Truth be told, i do not enjoy cleaning, at all!!! I always feel like it's taking from time I'd rather be in the kitchen. I did it, though. I cleaned the basement/first floor, tomorrow is the 3rd floor.  Then i will be ready for the holidays. I can spend it in the kitchen and not feel guilty, lol.

Whenever i want to whip up something quick and that tastes amazing, I think curry! Ethnic food is pretty creative, full of flavor, and typically will not have animal ingredients. On the extremely rare occasions that we go out to eat, and they are pretty rare, we go to Thai restaurants. Since i live in the coldest place (recently, i read an article that gave Fairbanks the #1 ranking) it has honestly been very difficult to find good restaurants.  The food is rarely fresh and the prices never match the quality.
So this recipe is a great way to have a Thai restaurant experience. Get your rice cooking and prepared. You can use whatever Thai curry paste you want, I used this tonight.  You can also use whatever vegetables you want to flavor with. It is very versatile to your preference. Here's what you need:

Vegan Coconut Curry

1/2 a large onion cubed
2T of olive oil
1 bunch of fresh thyme
1bay leaf
1-2 garlic cloves
a few small pieces of fresh ginger (i store mine in the freezer, and grate it whenever i need it)
1/4c of tamari
1/4c of curry paste
2 cans of coconut milk
whatever veggies you have in your fridge...for this I used
1 carrots
1 zucchini
1 red bell pepper
1 head of broccoli

(I have used potatoes, blanched kale, and even fresh spinach....I bet frozen peas are perfect, as well)
In a pan heat your onions in the olive oil. Put fresh thyme, and bay leaves in the pan. Once the onions are cooking, add the curry paste and tamari. Blend well, add the rest of the veggies you have prepared. Add your coconut milk and let the ingredients simmer for 15 minutes...

You can put the curry on top of the rice (my favorite with this recipe is brown basamati, YUM!)

I would've had a much prettier picture for you to see, but i ate it before i took the picture :)
Enjoy!



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Quinoa patties, please! vegan style!

When I decided to cut out meat (hello china study information), it was a gradual process. I can't quite remember the day or time that that i made that decision...it just kinda became something I didn't eat because I didn't feel good eating it....but when I did, I went to garden burgers, from their I went to vegan burgers (amy's)...but as I cut out gluten from my diet...all the processed vegan "meat" substitutes that had been very helpful in my transition, now were not so "healthy" to me....the ingredients always had gluten and then some other unknowns.....so, I have started making my own veggie patties....they are very easy to make. All you really need is patience when working with the batter, since it doesn't hold the same as animal flesh :) i have used rolled oats, any assortment of veggies cut up small.....and the seasoning is whatever you prefer.  Remember to add a binder like ground flax or chia seeds....

I take these type of patties with me when we go to family barbecues.  I keep them in the freezer for whenever I'm feeling like biting into some flavor. Here's what i did with this patty...first set the pan on medium heat. I prefer cast iron pans, but any will work. Also, set up some parchment paper because that is what you will want to transfer your patties onto.

Vegan Quinoa Veggie Patty

1 1/2c of cooked quinoa (cook like rice 1part quinoa to 2 part water/broth)
1/4c of ground flax
1/4c of chia seeds (or you can just double the flax, if you don't have chia)
1t salt
1t pepper
1/2-1c of blanched kale (you can use fresh spinach, whatever type of frozen or fresh greens available)
1/4c of filtered water

make sure your green veggies are cut up into small pieces...then mix all the rest of ingredients in a bowl. Put a tablespoon of preferred oil (i use olive).  You will need to form your patties.  I will usually set down a nice handful of the batter in a ball shape on the pan, and gently push it down to mimic a hamburger patty, with my spatula. About 3 minutes each side is all you will need. Transfer to your parchment paper, let cool down, then stick in freezer.  Once patties are frozen, you  can transfer the patties into individual baggies, ready for whenever you crave some.

i prepared this for Toby on fermented spelt buns that i make....but for me i put it on my raw cracker, spread some hummus and topped off with cucumber and tomatoes. Needless to say, it was a flavor party, and my taste buds danced!

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Raw Vegan Carrot Ginger Flax Crackers

today it was super warm in fairbanks alaska...the temperature hit something like 47 degrees (last week we were colder than antartica!). you would think this is great news....though some may be thrilled with it...i am not.....the snow begins to melt, and the roads become ridiculous to drive on (warm melts, then cold freezes...creating a nice skating rink where ever you drive with tires). we just learned that there will be no school tomorrow due to the weather.  as if the warm weather wasn't enough, it then began to rain! we took advantage of the weather and went sledding. we have a very impressive sledding hill that we use, in front of toby's grandfather's homestead, and right where my mother in law (whom i refer to as mom) grew up. i would've given up on the sledding idea, right when i saw the rain, but mom said it would be fine......and it was. it was windy and very wet, but still, the kids had a blast, and my cousin came with her kids and family....nice way to spend the afternoon...

we went to a friend's kids' birthday party...three kids, all had one birthday party to celebrate their birthdays...it was the perfect place to let kids run around and let some steam out....all and all a great day....

this recipe really requires a dehydrator and either a food processor or a vita-mix. i have been going nuts with my food dehydrator. Currently in my dehydrator there is banana chips, cranberries i picked this fall, and banana/mango fruit roll ups. i bought my Excalibur food dehydrator a while ago (more than a year ago) and it has been collecting dust, while my motives to use it remain pure. i researched a while to find a good model....the Excalibur is highly recommended by raw foodist...is that even a word? oh well. i have had this longing to make a healthy cracker, for too long.  the other day, out of random desire, i decide to attempt some raw crackers and put my dehydrator to work! i came across a recipe....and the flavor came out way too intense! i came across another recipe and modified it to what i thought sounded good....and it came out delish!

raw crackers are very different from anything you will every buy at a store, and this was new information to me.... thinking flax? i've had crackers with flax before...lol.... crackers in a box pretty much have little to no flavor (maybe some garlic salt), and so the dip or spread really is the flavor in your bite....not so with raw crackers....they indeed hold their own distinct, vibrant flavors, so your spread should compliment the already bursting flavor from your raw cracker....

Raw Carrot Ginger Flax Cracker

1c of flax seed
1/4c of nama soyu (soy sauce without wheat!)
a 1inch piece of ginger
1 large carrot
1garlic clove
1/2t of cumin
1/2-3/4c of filtered water

blend all ingredient in your food processor of heavy duty blender.... then spread across a plex sheet to dehydrate with a spatula the crackers should be about 1/4 inch thick (the thicker the cracker the longer it will take to dehydrate). there's a skill to spreading out the "dough" be gentle and use even strokes....once spread out, use the edge of the scraper to "cut up" the crackers the size you want...then stick the sheet in the dehydrator and set the temp to 115....dehydrate for 5 hours or so, then you gotta flip it... i have kept the dehydrator going for pretty much 24hours to get that crunchy cracker....this is my favorite way to eat it

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Vegan Black Bean Soup

it's been a very mellow day...the temperature is hoovering around 0 degrees (a heat wave, compared to the -40 week we had)...i stayed home most of the day but had to drop off and pick up kids from school....i was able to do my yoga x (i am currently in the middle of doing my first round of p90x) and bake and cook....i made some red curry for dinner, and attempted to make a soft, fluffy, light, gluten free lemon/apple cake.....it did not come close to soft or light....sigh.....i will keep on keeping on.....

one of the most difficult things about making food for my family has always been the question "what should i make for dinner?"....breakfast is easy...savory or sweet? lunch has a way of doing it's self....but dinner usually has it's expectations...lol....i used to think what am i going to make...i don't anymore...well, it's not that i don't ask myself that, anymore. it's that i ask "what do i have in the fridge that needs to be used?" this has changed how i cook. it's not stressful to come up with something, anymore.....so if i see a gorgeous produce in the the organic section..i buy it and come up with something to make out of it (i love to juice veggies). i also have bulk bins with beans (black, white, and garbanzo) for meals....i prefer to have them dry, they store better, do not have bpa.....and are very convenient....it wasn't too long ago that i couldn't even tell you how to prepare beans (they come in a can right?). but times have changed. the only issue with dry beans is that you actually have to have the foresight to plan a meal with them the following day, because soaking helps break down the outer shell protection that is hard to digest (aka gas!).  i decided to make another soup this week using black beans and great northern(white). it came out great, but toby and i had quite the experience jumping around and doing our cardio after beans (never again)...

i made this soup without any tomatoes (but you can add them, half the water and add a can of diced tomatoes) because i get terrible acid reflux from tomatoes (i refuse to stop eating them).... this is a great, thick, warm, satisfying soup....with lots of great flavor..here's how to make it

Vegan Black Bean Fiesta Soup

 2-4 cups of water (or veggie broth)
1 medium onion
2 cans of black beans or 2c of black beans
1c of great northern beans (or just add another cup or two of black beans, i just like the color contrast)
1 colored pepper (red or orange....optional)
1 carrot sliced
1 garlic clove (i use my garlic press)
2T of olive oil
2 celery stalks
1/2t of cilantro (the only recipe that i can actually tolerate cilantro)
1/2t of oregano
a few fresh sprigs of thyme
2 bay leaves
1/2t chili
1/2t of cumin

salt and pepper to taste


warm up a skillet then stick the diced onion and oil together...add sprigs of thyme and bay leaves.....as the onions start to soften...add diced celery....and let cook  some more....go ahead and add all the spices....i prefer to let the spices mingle in the beginning....add carrots and peppers and garlic....then add the water or broth (i made my own broth, you can also use some of the water from cooking the beans....) and finally add the beans....bring soup to boil and let simmer for 30 minutes this is when the salt and pepper are adjusted and tasted.....as the soup cools i add half the mixture in my vita mix (blender would work just fine) and blend away....i get a creamy, but still lumpy soup...... top off with tomatoes and jalapenos.....enjoy!

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Gluten Free Banana Bread with Vegan on the Side

winters are more difficult in alaska than just about any place i can think of....why? dark and cold....i think we can all deal with the cold, but the darkness messes with your body and emotions...it kinda sneaks up on you....i think the longer i'm here, the more obvious it is that the light (or lack of) is effecting me....this is my 8th winter here, and this year we will be here all winter....maybe next year we can try hawaii for WOOFing (google it, kinda cool).....so this winter i am working on dealing with some vanity body tightening...long story, short....i had 3 kids in 3 years, gained a mess of weight and couldn't loose it...i had a terribly unhealthy lifestyle....slowly it all changed...my habits and diet....lost most of the weight...just finished my first marathon this summer...now fitness is in my vision...it is hard to not look at the scale and to see my body go through it's changes without a goal number on the scale....instead to simply plug away at having a healthy body that can burn fat, not store it....sooo i've been doing the p90x with my best friend....that's us above.....i'll tell you how it goes...we're on week 6....and along with the marathon training and now this...i have put on weight....sigh....but i am getting really fit....very confusing...

we have been on a banana kick in our house.....we go through a mess of them, daily....my two youngest kids eat them all day long (2-4 each)...and i have kinda joined them...i add some chunky peanut butter and chew, chew....lol..... so tonight i wanted to use up some more banana's, so i came up with a banana bread recipe....it came out great! very light and moist! Now, to all my non-gluten-free friends...you can make this recipe with whole wheat (cause why would you ever use white "flour"?) simply by adding all the flours together and using the same amount of whole wheat....the recipe below could be just 1 3/4 c of whole wheat with 1/4 c of ground flax (take out the xanthan gum, you won't need it!)...or you could do 2c of whole wheat and 2 eggs, if you are into that sort of thing ;)..also if you're new to gluten free baking.....i know the long list will look way too daunting, but it becomes second nature, as long as you count the total of cups and make sure your combo is the same....my goal is to not have more starch than actual nutritious flour....starch simply breaks down as sugar in the body....it's the flour combo's that give each treat it's different texture...and with gluten free, you just get more variety, which i like...also, if you want to go the most nutritious route...i highly recommend a grain mill (it grind your grains into flour versions you find at the store)...i know, i know......it's super expensive, but i really believe it is worth it, because grains die off as soon as they oxidize (are ground), so that flour you're buying prepackaged in a bag may not be as full of nutrition, as you've been told....

Banana Bread
preheat oven to 350
prepare your loaf pan

1/2c of millet flour
1/2c of sorghrum flour
1/2c of potato starch
1/4c of arrowroot
2T of flax and 2T of chia seeds ground in a coffee grinder
1/2t of salt
2t of baking powder
2t of baking soda
1t of xanthan gum
1/2t of cinnamon
1/4t of nutmeg
3/4c of coconut sugar (or sucanant or 1/2 c of honey or agave)
-mix all the dry ingredients

then add the wet
3 medium bananas mashed or blended (i use my vitamix.....mmm)
1/2c of melted coconut oil
1/3c of coconut milk

mix batter and pour in bread pan......i had mine in a glass bowl.....it took 50 minutes....you should check your bread with a toothpick and make sure it's clean.....(additional note, i've made this without the oil, and it came out delish!!)

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Raw Lemon "Cheesecake" Sucsess!!!!

happy holidays...they are upon us!!! i just had this conversation with my husband today.....i have lived in a few distinct places....southern california, oregon (the northwest) and now alaska.....in southern california their is really no seasons...it's hot, or reeaalllly hot......in the pacific northwest, there's just a lot of rain....and tons of people with lots of waiting in traffic (that is what i recall most)...here there's distinct seasons...yes, spring and fall will pass you by if you blink...but the summer and winter.....how dramatic in their personalities...with the winter it is all about crafts, reading a good book, enjoying a good conversation by the fire, sipping tea....indoor projects like cleaning and my most favorite thing...baking or cooking...and with the holidays, all the lights.....lighting up the darkness that is ever present here.......

this thanksgiving i kinda went nuts with pies and cheesecakes....i made 5 of them....i didn't plan on doing that...but i found i just couldn't resist trying one more....i made two raw cheesecakes and two vegan pumpkin pies with fresh organic pumpkin (no cans for this girl), and i made a gf crust for a chevre cheesecake (i get fresh raw goat milk once a week and i've been making chevre "goat cheese") with it, it worked perfectly for a cheesecake....out of all the sweets...this recipe was my favorite. the tangy taste of lemons with sweetness of agave.......delish!!! you will need a high speed blender or a food processor.... you can definitely try with just a blender, i'd love to hear the results.

i got the recipe by combining several people's raw posts, i adapted it still to make it work with the ingredients and taste i have....


RAW Lemon "Cheesecake"
crust-
2c macadamia nuts
3/4c raisins soaked for several hours in cold water (wait till the raisins have soaked up some of the water and are mushy)
a pinch of salt
dried coconut flakes to put on the bottom of a cheesecake foam pie pan to keep the crust from sticking to the bottom...i mixed half the nuts and raisins in my vita-mix (it didn't like it, at all) then the other half, just a tad...then i spread the crust as best as i could on the bottom and stuck it in the freezer

filling-
3c of cashew nuts soaked for 2 hours in cold water
1c agave
1t of vanilla
3 fresh organic lemons (their rinds and juice) i saved one lemon's rind to sprinkle on top of the cheesecake
1c of melted coconut oil
.....mix all the ingredients in a food processor of vita-mix then slowly add 1 cup of melted coconut oil....pour  the batter in the prepared pan with crust, then put in freezer to let set.... let the cake harden but not freeze....i left the cheesecake in the freezer until a couple of hours before i wanted to eat it (let it defrost in the fridge)...this "cheesecake" is temperature sensitive because it's made with coconut oil, which thaws at room temp and melts under 72 degrees....so don't leave it out too long......enjoy plain of with a topping.....i thought the lemon would've gone great with raspberries, but i didn't try it....next time....since i have 3 beautiful lemons still ready to be used....



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Gluten-free Graham Crackers

i spent my entire morning in the kitchen today....i neglected my much needed shower and completely ignored the dirtiness moving and sweeping across my house...room to room.....all was forsaken, for the kitchen.... i get up every morning around 6, give or take (actually rarely is it take) a few minutes...i pray myself out of bed (God please help me up...some mornings it's a louder plea than others) and get everyone's lunches packed and breakfasts made....bella is out the door by 7:20 and i drive isaac to school an hour later (i have two kids in two different schools, isaac is waiting for a spot to open at our Montessori school that bella currently goes to, i am excited at the thought of having them both there!!) after i drop him off, i have only one little 4 year old who wants my attention....so while i wait for food to come out of the oven, we play board games....

today i did my routine after which i began with soaking some cashew, looking at the garbanzo beans that had been soaking for almost 24 hours.and hoisting some chevre cheese to drain the whey, and checking out some recipes online to get an idea of what else i should do for baking today.

this is what my morning produced a raw lemon cream cheesecake (tdf!), hummus (with and without jalapenos), and i decided to bake another cheesecake with my fresh chevre tomorrow....so i needed to make some gluten free graham crackers today....

short story...we went camping a few times with just our children this summer and decided to have some smores.....since gluten is not very nice to isaac or myself, often the rest of the family just gets gluten free options too (i have begun to not trust anything that comes in a box and is found in a grocery store)....i found some gluten free graham crackers at my local health food store and thought i scored.....YUK! seriously? it was just like cardboard....gluten free prepackaged really doesn't work out, in my humble opinion.....so when i came across this recipe in my favorite book.. it's from the classics versions (i couldn't be a bigger erin mckenna fan!!!). this recipe is hers. if you don't do bean flours, an alternative to bob's is a 2c brown rice, 3/4c potato starch, 1/3 c arrowroot premix works sufficiantly well....it is also completely stolen from erin's book, as well....i have used both and they both work well.... the bob's is a slightly more soft graham cracker

Gluten Free Graham Crackers
preheat oven to 325

1c sugar (i use coconut crystals, but succanat works great)
3T of ground cinnamon
1 1/2c  of rice flour
1 1/2c of bob's red mill
2t ground ginger
1t xanthan gum
1t salt
-mix dry ingredients-

-add the next two ingredients and mix with a rubber spatula-
3/4c melted coconut oil or canola oil
1/4c of agave
1T vanilla extract

-slowly add the cold water-
1/2c cold water

when batter is sticky cover with plastic wrap and refrigerate for 30 minutes


rolling out the batter is the tricky part....i know there's the whole dust with brown rice and dust on the rolling pin....but it has never worked for me....i use two parchment papers and roll out that way with a touch of brown rice flour on each side....

mix 1/2c of sweetener with 1/2T of cinnamon and sprinkle on top...i also use a fork to create that waffle look....cut out the shapes you want before you stick them in the oven

bake for 15 minutes

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Gluten free, Vegan, Peanut Butter, Banana, Applesauce Muffins

it's been a super long week....i am looking forward to an easier week coming around the corner....i really enjoy the holidays...i get to spend time with family that i don't see nearly enough...life happens and plans to spend time together get lost...but then thanksgiving comes around followed by xmas....and it is a guarantee that i see some of my favorite people....i will be preparing food, which calms me, if i let the stress of perfection roll of my shoulders....

because we eat differently than a lot of people, i like to bring food that i know i can enjoy (plus i get to cook/bake, which i enjoy).... i am making thanksgiving salmon (lol! yum!) this year....i am still trying to figure out what i want to take for dessert....i made brownies the other day, but i need to mess with the recipe cause i found them not moist and gooey enough...which is how i prefer my brownies...

i am gonna share a current favorite at my house...isaac refers them to as the "the yummy muffins".... it has been nice to have muffins to put in my kid's lunches, i got the idea from my friend monika, who made the most amazing muffins last winter using peanut butter, and applesauce and banana's, so i had to make it gluten free...my current favorite flours to bake with are quinoa and buckwheat, i like combining them...these are a nutritious "treat"

Peanut Butter/Applesauce/ Banana Muffins
-preheat oven at 400 degrees and prepare muffin trays (i use the really big muffins lined with paper liners)

1c buckwheat flour
1c quinoa flour
1/4c  arrowroot (if you don't have, tapioca flour and potato starch work just as well)
3t of baking powder
a pinch of celtic salt
1t cinnamon
1/2t of all spice (optional)
1/2c of coconut crystal
i mix 2T of flax and 2T of chia seeds in a coffee grinder (you can use all chia or all flax)

-mix all your dry ingredients in a bowl

-in a separate mixing bowl mix the wet

1 banana (pureed in a blender or if you're blessed to have a vita mix)
1/3c smooth peanut butter
1/3c of applesauce
3/4-1c of coconut milk (the wetter the fluffier, the less, the denser)
1T of vanilla extract...

mix both wet and dry and fill the muffin liners to the very top....

bake for 18-20 minutes

i typically with dip the muffins in a light glaze to give it a slight sweet taste...i'll have to post that recipe sometime, it's an agave glaze, made with coconut oil....

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Vegan Potato Corn Chowder.....

it's a pretty long story why my other blog account is not accessible to me currently.....so i have humbly come back to this site to write down some recipes i have been concocting in my kitchen. i bake everyday....maybe not always bake, but i will have something cooking....today i made some delicious peanut butter/applesauce/banana grain-less muffins that are the current lunch favorite for my kids...i will have to post the recipe...easy and nutritious....some gluten free bread...and the most yummy potato corn chowder!

toby (my husband) and i have been doing the p90x, we are on week 5...anyways, the trainer on the dvd's mentioned vegan potato corn chowder....and, well, i couldn't get it out of my mind...so i made it....the only problem is toby....he hates soups. this is completely unacceptable to me. i find soups to be superior nutritionally to most foods (unless it comes in a can) and it's warm goodness when the temperature outside is -40, like it was today. so i told him to get over it (which he did). this is what i did to make my soup (which is almost completely gone)

Potato Corn Chowder1 large red potato (i still have some from the summer, you can use whatever is your favorite)
2T of oil...olive, coconut...i used soy free earth balance
1 medium onion
1/2 a red pepper (or more if you like)
1 celery stalk
1 medium carrot
1 garlic clove (i press my through a garlic press)
3 sprigs of fresh thyme
2 couple of bay leaves
1 can of corn
2 cups of coconut milk (so Delicious)
1 can of coconut milk (this is the creamier kind, i used this)
1/4 c of quinoa flour (you can use arrowroot, tapioca flour, or potato starch, if gluten isn't an issue, you can add flour)
salt and pepper to taste

saute your onions over medium heat with 1T of oil (i cut my onion in small cubes, try to cut all ingredients in uniform pieces so that they cook the same and look pretty :) at the same time, add the fresh thyme and bay leaves so that their flavor starts spreading (the smell will be simply lovely)once onions are soft and getting translucent add cut up celery and peppers, add your thinly slice carrots (i use a mandolin to slice them small) add the rest of the oil, as needed....then add your canned milk and and reg. milk followed by your corn and cubes of potato...bring pot to boil.... in a small cup add 1/4 c of quinoa flour and grab some coconut milk to add to the flour till a paste forms....this is to thicken the soup (also adds a lot of nutrition!) once the potatoes are cooked, let the soup simmer...slowly add the quinoa flour paste and whisk gently....add salt and pepper to your liking....the best thing a bout using coconut milk is that its sweet so it blends perfectly with some salt and pepper...bringing a glorious amount of flavor!!!! garnish with chopped left over peppers and chopped up jalapenos and a touch of daiya cheese, if you have it....

enjoy!





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