Healthy Carrot Soup

Carrot SoupI don’t know about you, but between the darkness, cold weather, shorter days etc. my whole system just feels kind of off. My body is needing more sleep than usual, and needing a lot more warming foods – hello carbs! I think it is so important to be in tune with our bodies and give them exactly what they are asking for and also ask ourselves why? I have been so incredibly busy (in the best kind of way) that my body is just telling me I need to slow down slightly, get an extra 30 minutes of sleep and ease up at the gym. The cold weather makes me crave soups, granola, bread, muffins and anything else that sticks to the bones! Am I alone here? Luckily there is this great community that allows us to eat all these delicious treats in the healthiest way possible. I have been making my goddess granola and homemade almond milk on repeat for the last two weeks. I don’t feel guilt for the added carbs or extra sleep ins, rather I feel good that I am giving myself what I need for this particular moment. Like everything, pushing yourself is good thing, so long as it is in moderation. Knowing when to take a few steps back can sometimes be the hardest part.

If you’re feeling even slightly how I have been feeling, I wanted to share this recipe to help keep you warm and cozy. After sharing my carrot soup pictures and videos on Snapchat and Instagram stories, lots of you wrote in that you’d love the recipe. Although I prefer chunky soups, pureed soups are definitely the easiest. It doesn’t matter how perfect your produce looks, or how nicely you chop it because in the end, it all gets blended together. Pureed soups are also a great way to add in extra nutrients that maybe your significant other or child doesn’t particularly like (think spinach, celery, broccoli). Because I love multiple textures, I like to add crunchy chickpeas, crushed tortilla chips or some nuts and seeds on top! Enjoy this recipe, stay warm and give your body what it needs and DESERVES!

Ingredients

• 2 tbsp extra virgin olive oil
• 2 shallots
• 3 garlic cloves
• 12-15 carrots (side note: I actually used purple carrots in this recipe, despite the orange colour!)
• 1 peeled and cored apple (add a second for a sweeter soup)
• 2 litres organic veg or chicken stock
• salt and pepper (to taste)
• pinch of chilli flakes (optional)
• 4 tbsp freshly chopped dill

Directions

1. Roughly chop all of your ingredients. Size doesn’t really matter here because it will end up in your blender anyway!
2. Heat oil in a large stock pot over medium heat. Cook onions until translucent, add garlic and cook for another 30 seconds.
3. Add your carrots and apple, sauté for 5 minutes. Add your stock, salt, pepper, chilli flakes and dill. Bring to a boil, then reduce heat to a simmer. Cook until the carrots are cooked through.
4. In small batches, transfer mixture into your blender. Blend until smooth (may need to do this more than once) then transfer into a container. You can also use an immersion blender for this. Top with fresh dill.
Carrot Soup

Summer Iced Tea Smoothie

Iced Tea Smoothie
During these grueling hot summer days, I know how badly we all need something refreshing to rehydrate and cool us down. When making smoothies we often opt to add in milk, yogurt or juice to get things moving in our blender and of course, to add flavour and texture. Although these add ins are nutritious and add extra protein, sometimes its nice to have a lighter option if you want to have a smoothie more for a snack then a meal replacement. By using an unsweetened tea, you get a flavourful base without any heaviness you may feel from milk or juice.

For my smoothie, I used Pure Leaf Unsweetened Lemon iced tea as the liquid, but feel free to use your favourite tea. I think a cold brewed ginger tea would be amazing as well. A reminder that if you are using all frozen fruits, you most likely will need to add more iced tea. Another great idea is to make popsicles so you have a cold treat straight from the freezer all summer long! Hope you love this recipe as much as I do.
Iced Tea Smoothie

Ingredients

• 1/2 cup unsweetened lemon iced tea
• 1 ripe frozen banana
• 1/2 cup blueberries
• 1/2 cup pineapple
• 1 tbsp almond butter

Directions

1. Add ingredients to blender and blend until smooth. Enjoy!
Iced Tea Smoothie 1

Chia Pudding 101

Chia Pudding
Chia seeds are quite similar to flax but requires no grinding to receive all its benefits. These seeds have more omega-3s than salmon and the right amount of omega-6 which helps support heart health and beautiful skin, hair and nails. Chia seeds also have about 11 g of fibre per ounce which will help aid in digestion and staying fuller for longer. Furthermore, per ounce, chia has up to 3 times more calcium than skim milk!

Chia can be enjoyed as a topping on salads, oatmeal and yogurt. It can also be added into baked goods, smoothies or used as an egg substitute for vegans. When added with liquid this seed becomes like a superfood tapioca pudding. In recreating my last chia pudding recipe, I realized that adding that extra tablespoon of oats makes for a creamier result. The recipe given here is my usual base, but I often will change it up with one of the add ins mentioned below. The best part about chia pudding is you can prepare it for the entire week in one day, and change up your toppings daily depending on your mood.
Chia PuddingChia Pudding

Ingredients:

• 3 tbsp chia seeds
• 1 tbsp oats (gluten free if your celiac)
• 1 cup unsweetened vanilla almond milk
• 1 tsp maple syrup, honey or a few drops of stevia (to taste)
• 1/2 tsp pure vanilla extract
• 1/2 tsp cinnamon

Additional Add Ins:

• 1 tsp protein powder
• dates
• matcha tea powder (working on a recipe with this now!Stay tuned…)
• fresh juice
• 1 tsp cacao powder
• mashed banana
• 1 tsp maca powder
• fresh jams and fruit purees

Toppings:

• fresh fruit
• nuts and nut butters (try coating nuts in honey and sea salt!)
homemade cereal
granola
• dates, figs, prunes, goji berries
• maple flakes
• coconut flakes

Directions:

1. Place all of the ingredients in a sealable jar. Shake vigorously. Place in the fridge for 10-15 minutes and then shake the jar vigorously again. Try and do this one more time before leaving it in the fridge overnight. You can have chia pudding within half an hour,however the longer it rests in the fridge the more thick and pudding-like it will be.

2. Remove from the fridge and add toppings of choice.
Chia Pudding