Vegetable Noodle Soup

11/27/2015 0 Comments

There is nothing a like a big comforting bowl of "chicken" noodle soup to soothe your body in the cold of winter, especially when you are feeling a little under the weather. We recently traveled to some ancient sites in Mexico and in all the different modes of transportation and human contact I caught a small bug and then passed it to my husband. The first thing I did was buy a lot of fresh fruit and vegetables, made ginger tea made from freshly peeled ginger root, and recipes with lots of garlic, onions and herbs. Nothing sounded quite as good as a big bowl of "chicken" noodle soup yet without the traditional chicken and instead with extra veggies, noodles and a surprise ingredient for protein. The results were irresistibly delicious, a very good soup that is satisfying, hearty, filling and flavorful. It makes you feel good which is perfect if you aren't feeling 100%, and if you are it will make you feel even better. I'm pleased to announce we're both feeling much better. I love that this recipe is full of nutrient rich vegetables. I would make it again and recommend it to you! Whether you are feeling like a superhero or have a little cold, this soup is a great recipe to have on hand this season for a healthy body!

Total Time: 45 Minutes | Prep Time: 15 Minutes | Cook Time: 30 Minutes | Servings: 4-6 Bowls

Ingredients:

2 Liters of Filtered Water or Low Sodium Vegetable Broth
2 Large Whole Carrots - Diced
2 Large Celery Stalks - Diced (including top)
1 Medium Onion - Diced
2 Cloves Garlic - Minced
1 tsp Salt
1/2 tsp Turmeric or Curry (opt)
1/4 tsp White Pepper
1/2 tsp Black Pepper
2 tsp Sage (for sore throats)
1 tsp Oregano
1 tsp Basil &/or Parsley (opt)
200 Grams or 7 oz Noodles (Brown Rice or Quinoa for Gluten-Free)
3 Tbsp Textured Vegetable Protein (TVP)

Peaceful Preparation:

Add the water or vegetable broth to a pot. Add the carrots, celery, onion, garlic, salt, turmeric (or curry), white pepper, black pepper, sage, oregano and basil to a pot. Stir together bring to a simmer and let it cook for 10 minutes to meld the flavors together.
Increase the heat to bring to a boil, add the noodles, cover partially and cook for 8-10 minutes (mine took 10).
Add the TVP, simmer for 5 more minutes. Taste it and adjust seasoning as needed. I found I added extra salt and pepper and it was just right. Serve hot!

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Creamy Potato Soup with Black Beans and Roasted Potatoes [Vegan + Oil & Gluten-Free]

10/29/2015 0 Comments

"This is some of the best potato soup I've ever had, baby!" exclaimed my husband after finishing his bowl of soup. Creamy, lush, silky potato base with soft potatoes, black beans and roasted potatoes on top. My husband especially loved the roasted potatoes on top as it was like having fries with your soup stating it reminded him of what you would get at Marie Calendar's giving it a 10 out of 10! I agree, this soup is amazing, incredible, hearty, warming, filling, superb, a winner, vegan comfort food that will leave you satisfied. OMGosh it is good!

It almost reminded me of how creamy clam chowder soup is yet with soft potatoes instead of clams. :0) This soup was made with very few ingredients as I had very few on hand. The result? Potato perfection! I really don't like missing out on things, and I feel like you'd be missing out if you didn't join me in making this soup! I am thankful for the inspiration to create this recipe, yum! Enjoy!

Makes 4 Bowls

Ingredients:

14 Mini Potatoes - Quartered (or 1 Heaping Cup+ Quartered Potatoes)
Salt and Dill to taste
2 Large White Potatoes - Diced (or 3 Cups)
3 Cups Dairy Free Milk
2 Large Garlic Cloves - Minced
2 Tbsp Minced Onion
1 1/2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp White Pepper
1/2 Cup Cashews, Soaked for 4 hours
1 1/2 Cups Cooked Black Beans (1 can or homemade)

Peaceful Preparation:

Soak the cashews ahead of time. You can also soak them in hot water while preparing the soup, I did both with success.
Preheat the oven to 400 degrees F. Place 14 quartered mini potatoes in a pot, cover with water and bring to a boil. Boil 2-3 minutes until a fork can pierce through without much resistance, about 1/2 way done. Drain and bake on a lightly greased pan, sprinkle with salt and dill. Bake for 30 minutes, flipping halfway through.
Once the mini potatoes are in the oven, start the soup. Place remaining ingredients, less the cashews and black beans, in a pot. Bring to a boil. Reduce heat to low and simmer for 10 minutes, or until the large diced potatoes are soft and easy to eat. Turn off the burner, remove from heat.
Allow to cool for a few minutes, blend 2 cups of the soup with the soaked and drained cashews. Keep the lid cracked, I practically removed the lid as it didn't splatter and released the heat. I did use a heat-approved blender, an immersion blender is another option. Blend on soup setting or on high for 90 seconds until silky smooth. This can also be used as an Alfredo sauce, yum!
Pour the silky mixture back into the pot with the soup. Add the cooked black beans. Stir and allow to heat for one to two minutes.
Remove the roasted mini potatoes from the oven. Dish the soup into 4 bowls and top with roasted mini potatoes. We enjoyed two servings and had amazing leftovers the following day.

In honor of National Cat Day, meet Sunny! Our little kitten and helper!

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Tomato Vegetable Medley Soup + How to Video

10/11/2015 0 Comments

Tomato Vegetable Soup is loaded with savory flavors. The onions, garlic and mushrooms are sauteed until the aroma fills the kitchen. Tomatoes and heaping handfuls of fresh oregano are added for an unforgettable experience. I made this soup on a creative inspired thought. What if I took my homemade pasta sauce and created a soup version? That is essentially what happened in the kitchen. I love following those "what if" ideas to fruition as they usually stem in a one of a kind creation. I could absolutely see serving this to others with a smile, it's share-worthy! So much so I made a quick video (less than 2 min) so you can share with your loved ones! Enjoy!

Ingredients:

1 Small Red Onion - Chopped
2 Large Garlic Cloves - Chopped
1 1/4 Cup Chopped Mushrooms
2 Heaping Cups Chopped Tomatoes
3/4 Cup Fresh Oregano
1 1/2 Cup Dairy Free Milk
1 tsp Salt
1 tsp Ground Black Pepper

Directions:

Saute the onions and garlic in water or vegetable broth for 2 minutes, or until soft.
Add the mushrooms and saute until fragrant.
Add the tomatoes, salt and pepper. Mix well and cook for 5-7 minutes over medium-high heat, until the tomatoes begin to fall apart.
Add the fresh oregano, stir to mix. Add the dairy free milk, reduce heat and simmer for 10-15 minutes. Stir frequently. Serve hot!

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Tatiana Sopa

10/4/2015 0 Comments

I call this Tatiana Sopa since we stayed in a casa dedicated to Tatiana Proskouriakoff while at my husband's conference at the Hacienda Chichen. Tatiana helped decipher the Mayan hieroglyphs and writing system as well as create very impressive reconstructive drawings. The soup is filled with potatoes, beans, colored red with beets, flavored with onions, garlic, touches of pepper and zucchini for a simple and satisfying soup. We had it twice since we enjoyed it so much, it makes you feel wonderful. I hope you enjoy this new healthy soup!

Plant Based Ingredients:

1 Large White Potato - Diced
1/2 Small Zucchini - Diced
1 Red Bell Pepper - Diced
1 Green Bell Pepper - Diced
3/4 Cup Chopped Onion
1/2 Cup Chopped Beet
3 Cloves Garlic
3 Cups Water
1 Lime
Salt & Pepper to taste
1 1/2 Cups Home-cooked Black Beans (or 1 can, drained and rinsed)

Peaceful Jungle Love Preparation:

Combine everything in a pot.
Bring to a boil, reduce to a simmer.
Simmer for 30+ minutes until the potatoes are done. Add additional water if needed.
Serve hot, season with additional salt and pepper!

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Parvati's Cabbage Soup [Vegan, Gluten & Oil-Free]

3/9/2015 0 Comments

This soup was inspired by a desire for powerful healing spices from India for a bold flavor combined with the cleansing effect of cabbage. It is filled with holistic herbs such as curry, turmeric, ginger and more with crushed garlic, onions, cabbage and a touch of jalapeno for spice. I recently watched The Hundred-Foot Journey which is a lovely movie based on a family who moves from India and open a restaurant in France against great odds. The movie left a big desire for more Indian food and thus this soup was born. Flowing with the essence of love and hopes for healing I decided upon naming it Parvati's Cabbage Soup. Parvati is the Hindu Goddess of love, fertility and devotion, whom wed Shiva. I feel this soup was inspired and it is my way of saying thank you to the Indian Culture for such delicious spices! This soup is cleanse-worthy, healing, flavorful and a touch spicy. Also fitting on my mom's birthday who is like a Goddess the way she offers so much love to so many people and is devoted to my father. Happy Birthday Mom!

Parvati's Cabbage Soup:

2 Cloves Garlic - Minced
1 Medium Onion - Diced
1 Small Green Cabbage - Diced
4 Cups Water or Vegetable Broth
4 Medium Tomatoes - Chopped
Salt and pepper to taste
Handful of Fresh Curry
2 tsp Ground Turmeric
1 tsp Ground Cumin
1 tsp Ground Coriander
1.25 tsp Chili Powder
1 tsp Ginger Powder
1 Jalapeno - Chopped
1-2 Key Limes
Opt: Fresh Cilantro to Top

Directions:

In a large nonstick pan saute onions and garlic in water or vegetable broth for 1-2 minutes, stirring. Add cabbage and stir. Add 4 cups of water or vegetable broth, cover and cook over medium-high heat for 2-3 minutes.
Add tomatoes and seasoning and stir. Cook 2-3 minutes.
Add the chopped jalapeno, cover and cook 7-8 minutes. Add lime juice and serve steaming hot! Opt to top with fresh cilantro.

PS - I'm working on my new cookbook due this year! I recently celebrated my birthday and enjoyed these treats which will be featured in my new cookbook. I'll be posting sneak peaks on social media such as Instagram under hashtag #artisticvegan and #artisticvegancookbook

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Turmeric Lentil Soup Infused with Cilantro

1/10/2015 0 Comments

Hearty soup packed with garden fresh vegetables, onions, garlic, turmeric, dark leafy greens, herbs and lentils. Filling, cleansing, flavorful with many healing ingredients from Mother Nature. Serve it with your favorite crackers, bread or french fries. As an appetizer or if you are under the weather. I took the recipe from my cookbook Artistic Vegan: Meatless Mainstays for Modern Man and added a few new touches. Bon Appétit!

Total Time: 1 Hour | Prep Time: 15 Minutes | Cook Time: 45 Minutes | Servings: 6

Ingredients:

1.5 Cup Onion - Chopped
1/4 Cup Garlic - Chopped
1/4 Cup Fresh Turmeric - Chopped
1/4 Cup Jalapenos - Sliced (+/-)
1 Cup Turnips - Peeled and Sliced
1 Cup Carrots - Peeled and Sliced
6 Cups Vegetable Broth (Or 3 Cups Broth / 3 Cups Water)
1 1/3 Cups Lentils
1/2 tsp (ea) Salt, Pepper, Garlic Powder and Red Pepper Flakes
2 Cups Dark Leafy Greens - Chopped
1 Cup Fresh Cilantro - Loose (Opt: Touch of Dill & Basil)

Peaceful Preparation:

Wash and prepare the vegetables.
Place everything in a pot except for the dark leafy greens and herbs.
Bring to a boil, reduce to a simmer, cover and cook for 30+ minutes until the lentils are done.
Stir in the fresh greens and fresh Cilantro. Serve hot, season additionally to taste.

Pairs well with crackers! Try my homemade Pecan Dill Crackers!

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Creamy Curried Sweet Potato Soup

11/16/2014 1 Comment

This soup is sweet yet spicy, rich, creamy and full of vibrant flavors. Sweet potatoes and radishes combined with curry adds a new layer and dimension to the soup that is both delightful and unexpected.

This soup warms you up from the insight out and makes your belly and body smile! Sweet potatoes are loaded with Vitamin A, radishes detoxify your body and curry powder helps protect the immune system from bacterial infections. These foods combined create a magically delicious and healthy soup!

Ingredients:

2 tbsp coconut oil (or veg broth for oil free)
2 sweet potatoes, peeled and cut into chunks
7 radishes, sliced and diced
Pinch of salt
1 tbsp curry powder
6 cups water
1 tbsp soy sauce (gluten-free variety)
Red pepper flakes and black pepper to taste

Directions:

Heat the oil in a large saucepan or pot over medium heat. Add the sweet potato, radishes and a pinch of salt. Saute for a few minutes. Add the curry powder and saute until coated.
Add the water and bring to a boil. Cover and simmer for 15 + minutes until the veggies are soft.
Transfer 1/2 of the mixture to a bowl, allow to cool for 10 minutes and puree the soup until completely smooth and creamy about 90 seconds.
Pour the balance of the mixture to the bowl. Return the pureed soup to the saucepan. Blend the balance of the mixture until creamy, return pureed soup to saucepan. Add soy sauce and simmer until heated throughout, about 4 minutes. Garnish with red pepper flakes and black pepper to taste. Serve hot with love!

This recipe was inspired and modified from "The Skinny Bitch: Ultimate Everyday Cookbook" which I absolutely love! It has a wealth of information, fantastically delicious recipes and funny commentary to go with it.

Cheers to a happy healthier you!
Christa

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Vegan MiSo Want MYstrone Soup with Gluten-Free "Bisquick" Biscuits

9/16/2014 0 Comments

Sometimes all you want is a BIG bowl of homemade soup with some homemade biscuits to go with it. Today was such a day. We had carrots, celery, potatoes and deep dark vegetable broth begging to be used. I began chopping to create garden vegetable soup.

I felt inclined to add noodles, so I listened to my inner voice, added brown-rice macaroni noodles and it brought the soup to the next level. I love to follow my heart in the kitchen to create an alchemical creation such as this. Do you ever add surprise ingredients on a whim?

My husband asked what I'd be having to eat haha and suggested the smiley face lay out! I LOVE meals that make him happy.

It ended up reminding us of miso and ministrone soup. Gerald came up the witty name of Vegan MiSo Want MYstrone Soup because you will want it all to yourself it is SO good!

The meal was absolutely delicious! My husband gave it 10 stars!!! 10! :) It is the perfect go to meal for the fall. Filled with nutrition and cold-busting ingredients to build your immunity such as garlic, onions, fresh ginger, herbs and more!

We served ours with homemade gluten-free biscuits. Quite frankly, the best I've made yet! The first batch I made featured in the smiley were really good but not quite as fluffy as I was hoping for. I modified the recipe ever so slightly, tried again this evening and nailed it!

To make this soup you will need:

Prepare all of the ingredients.
Place everything except for the noodles and the fresh herbs in a large covered pot over medium-high heat. Once at a boil, reduce heat and allow to simmer for 30 minutes.
While the soup is cooking make the biscuits (recipe below) and prepare the noodles in a separate pot according to package, drain and set aside.
Add the cooked noodles and fresh herbs to the soup, salt and pepper to taste and serve hot with fresh biscuits!

Gluten-Free "Bisquick" Biscuits are made with only 4 ingredients. They are so quick and easy and have become my new go-to superstar recipe! They are big enough to cut in half and have with jam. To make these simple yet ever so satisfying biscuits all you will need are the following ingredients:

Preheat oven to 450 degrees Fahrenheit.
Mix the dry ingredients together in a large bowl.
Add the Cashew milk (or your favorite non dairy milk)
Stir until a soft dough forms. Kneed 10 times.
Lightly flour a surface and roll the dough out until it is 1/2" thick. Take a 2 1/2" cutter (I used a mason jar lid) and cut 5-6 large biscuits.
Place on an ungreased cookie sheet and bake 8 minutes until golden.

My favorite gluten-free flour mix is Sarah's Gluten Free Flour Blend. I absolutely love it! The flour works well in bread, pizza, rolls and whatever else your heart can dream up.

“A full stomach makes a happy heart”. – Spanish Proverb

En Español: “Barriga llena, corazón contento”. (Full stomach, happy heart.)
Lots of love,

Christa
xo

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Homemade Vegetable Broth

3/28/2014 0 Comments

Unsure what to do with all of those vegetables in the fridge? Make some veggie broth. I had some broccoli that was begging me to use it and this broth offered just the trick. This Homemade Vegetable Broth is out of this world and whimsically easy!

If you've ever seen the movie Julie & Julia there is a scene where Julia is cutting up onions in a fury after being embarrassed in cooking class. Julia is standing over a mound of chopped onions crying, when her husband walks in he instantly stops, grabs his eyes and goes to leave.

She asks "Hungry?"
he replies "No"
she says "good"

and continues chopping away. The next day she is proud to show off her fast chopping skills! Here is a link if you wish to watch the onion mastery.

I was cutting the onions for this broth, crying up a storm while I look over to see Jerry wiping his eyes and waving as he heads for the door haha! It was so funny and reminded us of this movie scene. Moments like this make the soup taste better I swear.

This recipe was inspired by Vegan Yum Yum where I found a recipe that was easy and well worth it. The write up is creative, the pictures are beautiful and it inspired me enough to get off a dime and make my own vegetable broth. I hope I can do the same for you!

This recipe is:

incredibly simple
economical
organic
gluten-free
vegan
fat-free
oil-free
made with 100% whole-food ingredients
low-calorie

and available right here right now.

Ingredients:

1-2 onions, chopped
1 lb carrots, chopped
1 lb celery, chopped
3 whole cloves garlic
3 Bay leafs
Black Pepper to taste
2 tsp sea salt
1/4 cup low sodium tamari or soy sauce
1 gallon filtered water
OPT: Red Pepper Flakes
OPT: Chopped Broccoli or other veggies you'd like to add!

Directions:

Add a bit of water to a very large pot and saute the onions.
While the onions are cooking chop the carrots and add them to the pot. Repeat with the celery and any additional vegetables you'd like.
Add the water, bay leafs, salt, pepper stir and cover for an hour.
Flavor with tamari or soy sauce, cover for 20 more minutes.
Strain the vegetables into a large pot or pitcher. Pour into a jar, container or ice cube trays for later use.

Enjoy in a number of dishes. To your good health!
~ Christa ~

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Broccoli Cream Soup

2/20/2014 0 Comments

With all the cold weather across the states soup seemed like a fitting recipe to make. Soup warms you up from the inside out taking that bone chilling cold away. We recently visited Michigan and it was a winter wonder. Flying over the states we couldn't believe how many of them were frozen solid!

I've never felt so thankful to live in San Diego! It makes me appreciate how good we really have it. Right now I am writing this in a coffee shop near the beach, with the warm sun shining down on me sipping an almond chai latte, oh my gosh life is so good! I saw a few homeless people on the way and it just stops me in my tracks and makes me give gratitude for all the blessings big and small in my life.

We attended our VERY first private conference for Gerald's new book! It was a smashing success and everyone LOVED it! I can say this because I am his wife...but he looked so handsome, so poised, and he was incredible! He was completely "on" the entire time. What a mind he has. People were commenting on how brilliant he is! His ability to recall information on the spot is truly incredible. The energy was fantastic, the people were amazing and we can not WAIT to do more!!!! We'll share the video as soon as we can! In the mean time here are some pictures:

Me excited for the event!!

The event was held in Port Austin, Michigan in their new community center. It was a winter wonderland covered in snow and frozen solid!

Scott Steigerwald from Bird Creek Farms hosted their very fist educational event featuring Gerald Clark!

Dr. Stefan Brink from The Health Oasis in Royal Oak, MI attended the event and spoke about his healing modalities offered.

The main event was Gerald Clark discussing consciousness, unconditional love and his book "The Anunnaki of Nibiru: Mankind's Forgotten Creators, Enslavers, Destroyers, Saviors and Hidden Architects of the New World Order."

Afterwards our hosts Scott and Beth treated us all to a fabulous dinner at their local spot "The Farm".

Chef Pam wowed us with a special vegan meal!

We all had a great time and can't wait for more events!!!

Okay back to the soup.....!

What do I have for you? A hearty full flavor Broccoli Cream Soup. Not only is it crave worthy and delicious but it's also incredibly good for you! Did you know that broccoli is high in one of my favorite vitamins? Vitamin D! It is also loaded with Vitamin K, A and B-Complex. If you are on a detox diet or looking for a strong detoxifier, broccoli is it! Plus it works as an anti-inflammatory, is a strong antioxidant, can help to prevent cancer, support happy healthy digestion and so much more! Broccoli is a good vegetable to keep handy as it helps with skin damage from the sun! So whip up some soup and grab the ladle and SHINE on!!!

Ingredients:

1 sweet onion - chopped
1 celery stalk - chopped
3 cups of vegetable broth
1 head of broccoli - chopped finely
3 tbsp of gluten free flour
3 cups of nut based milk
Salt and pepper to taste (Opt: red pepper flakes)

Directions:

Simmer the onion and celery in vegetable stalk until the onion is translucent.
Add 3 cups of broth and the chopped broccoli. Simmer and stir occasionally for 15-20 minutes until the broccoli is soft.
Sift in the flour and add the milk. Stir until well combined. Add the spices. Serve hot! Opt to serve in a bread bowl for a supreme treat!