It's been awhile since I've posted something here...
For the past year...I've travelled around, while working on healing and giving thanks to the all my ancestors, families and friends who had gone on to the other side.
It's been a beautiful and chaotic year full of experiences for the the mind and soul.
And I'm still learning each day...each moment...on my own and with other friends and families on how to keep the momentum and flow going as the Fall season embraces us.
So I create to heal.
And every moment can be a moment of Creation!
Here's a little something I made for a dear friend, Alex, last night.
Today...I get to recreate this soup all over again! I love left over soup!!!
Recipe:
Roast Sweet Yam in the oven - I slathered organic coconut oil, cinnamon, turmeric, salt and pepper on the sweet yam and placed it in our "vintage" oven. I always live in houses who has this feature, so when it comes to the proper heat...I test the softness of the yam instead :)
On a separate pot - I started to make my base for the soup. I added cauliflower and carrots and sauteed them in organic coconut oil. Add a pinch/dash of himalayan salt and pepper. Then I added tomatoes, garlic, ginger, kale, lemongrass - as soon as the cauliflower edges darkens a bit, add another pinch/dash of salt, pepper and turmeric. As soon as the tomatoes soften, add a cup of water, and a cup of organic coconut milk - I used Pacific organic coconut milk original (the one you use for teas and coffees - not the canned one) Let it simmer. Add another pinch/dash of salt, pepper and turmeric. Also add dashes of 21 seasoning Salute from Trader Joe's. Let it simmer again. Then place your face on top of the "steaming" awesome coconut milk infused turmeric with organic goodness for a couple of seconds...close your eyes and smell the scent of your creation. Make sure it's not boiling - you want to steam your beautiful face :) If it smells good - whoop whoop - if not...be patient with your Healing Soul Soup. Taste it :) If it tastes a little bland, add another pinches and dashes of salt. Let it simmer again...if you need more water/coconut milk - well add a little bit more...Let it simmer again. Then I added 3 table spoons of Apple Cider Vinegar and honey - I used Bragg's kind - it's already infused with honey :) Let it simmer again. Taste your creation and Close your Eyes. Let you Tongue decide...let your Senses inspire...let your Skin be warmed by what you've created.
As soon as the Sweet Yam is ready - remove the skin and slice it in whatever shape you like and add it on top of your soup - I also added Quinoa in the soup for more texture. And I also added fresh basil, cilantro and green onions :)
Last night - for Alex's Healing Soul Soup version...On a separate pot, I boiled water, added himalayan salt, coconut oil and a table spoon of apple cider vinegar and honey - and as soon as the pot of water started rolling in - I turned down the heat, and made poached eggs to add on top of the soup :)
Today's left over rendition - I bought the Lemon Roasted Chicken from PCC - the one close to Modo Yoga Seattle Studio - and wanted to add the rest of it in my soup. So as I preheated this awesome soup back on the stove - I added the rest of the chicken.
Enjoy the Fall Vibes...
Love,
Rose
For the past year...I've travelled around, while working on healing and giving thanks to the all my ancestors, families and friends who had gone on to the other side.
It's been a beautiful and chaotic year full of experiences for the the mind and soul.
And I'm still learning each day...each moment...on my own and with other friends and families on how to keep the momentum and flow going as the Fall season embraces us.
So I create to heal.
And every moment can be a moment of Creation!
Here's a little something I made for a dear friend, Alex, last night.
Today...I get to recreate this soup all over again! I love left over soup!!!
Recipe:
Roast Sweet Yam in the oven - I slathered organic coconut oil, cinnamon, turmeric, salt and pepper on the sweet yam and placed it in our "vintage" oven. I always live in houses who has this feature, so when it comes to the proper heat...I test the softness of the yam instead :)
On a separate pot - I started to make my base for the soup. I added cauliflower and carrots and sauteed them in organic coconut oil. Add a pinch/dash of himalayan salt and pepper. Then I added tomatoes, garlic, ginger, kale, lemongrass - as soon as the cauliflower edges darkens a bit, add another pinch/dash of salt, pepper and turmeric. As soon as the tomatoes soften, add a cup of water, and a cup of organic coconut milk - I used Pacific organic coconut milk original (the one you use for teas and coffees - not the canned one) Let it simmer. Add another pinch/dash of salt, pepper and turmeric. Also add dashes of 21 seasoning Salute from Trader Joe's. Let it simmer again. Then place your face on top of the "steaming" awesome coconut milk infused turmeric with organic goodness for a couple of seconds...close your eyes and smell the scent of your creation. Make sure it's not boiling - you want to steam your beautiful face :) If it smells good - whoop whoop - if not...be patient with your Healing Soul Soup. Taste it :) If it tastes a little bland, add another pinches and dashes of salt. Let it simmer again...if you need more water/coconut milk - well add a little bit more...Let it simmer again. Then I added 3 table spoons of Apple Cider Vinegar and honey - I used Bragg's kind - it's already infused with honey :) Let it simmer again. Taste your creation and Close your Eyes. Let you Tongue decide...let your Senses inspire...let your Skin be warmed by what you've created.
As soon as the Sweet Yam is ready - remove the skin and slice it in whatever shape you like and add it on top of your soup - I also added Quinoa in the soup for more texture. And I also added fresh basil, cilantro and green onions :)
Last night - for Alex's Healing Soul Soup version...On a separate pot, I boiled water, added himalayan salt, coconut oil and a table spoon of apple cider vinegar and honey - and as soon as the pot of water started rolling in - I turned down the heat, and made poached eggs to add on top of the soup :)
Today's left over rendition - I bought the Lemon Roasted Chicken from PCC - the one close to Modo Yoga Seattle Studio - and wanted to add the rest of it in my soup. So as I preheated this awesome soup back on the stove - I added the rest of the chicken.
Enjoy the Fall Vibes...
Love,
Rose
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