Roasted Spring Vegetable Soup

Prep: 20 mins. | Total: 60 mins

Ingredients

• 1 cup carrots, peeled and chopped

• 2 cups zucchini, medium, Chopped

• 2 red peppers, Chopped

• 2 Tbs olive oil, divided

• 1 onion, medium, Chopped

• 2 cups cauliflower rice, frozen, defrosted

• 3 cloves garlic, Chopped

• 1, 15-ounce can chickpeas, drained and rinsed

• 1 tsp oregano, dry

• 1 tsp basil, dry

• 1/2 tsp black pepper

• 1/4 tsp salt

• 3 cup vegetable stock, reduced-sodium

• 4 cup spinach

• 1 lemon, juiced and zested

Directions

Prep

1. Preheat the oven to 400°F.

2. Chop carrots, zucchini, pepper, onion, and garlic.

Make

1. Toss carrots, zucchini, and pepper with half of the olive oil. Transfer to a parchment-lined baking sheet. Roast in the oven for about 20 minutes.

2. Heat the remaining olive oil in a large pot over medium heat. Add the onion and saute until slightly translucent, about 3 minutes. Add the cauliflower, garlic, and chickpeas and cook for an additional minute.

3. Add the oregano, basil, salt, and pepper and cook for an additional minute before adding the roasted vegetables to the pot. Stir to combine. Pour in the vegetable stock. Bring to a boil and then reduce to a simmer. Cook uncovered for 30 minutes.

4. Add the spinach and simmer for another 5 minutes. Stir in the lemon juice and zest and serve.

Vegan Strawberry Cheesecake

A few weeks ago, I took a friend to my new favorite vegan restaurant, Sanctuary Bistro, to celebrate her birthday. All the dishes were delicious but the dessert, a gorgeous strawberry cheesecake, was especially memorable. It was rich, decadent, and berrylicious! Ever since that night, I’ve been dreaming of it and looking up recipes in an attempt to recreate it. Sanctuary Bistro was kind enough to share the recipe with me for you all to try. It’s featured in their cookbook Sanctuary Bistro’s Recipes for Everyday Living.

Ingredients for Raw Cheesecake Crust
(requires 1 day advanced prep and needs a springform pan)

1 cup almonds

1 cup pecans

6 dates, pitted

Pinch of salt

Ingredients for the Cheesecake

3 cups cashews

1/4 cup water

1 teaspoon vanilla

4 cups strawberries

1 cup coconut oil

1/2 cup agave

1/4 cup lime juice

Directions

Crust

1. Process all ingredients of the crust in the food processor until the nuts are coarsely chopped and mixture holds shape when pressed.

2. Place the mixture into a 9" springform pan and firmly press to the bottom evenly.

Cheesecake

1. Place all of the ingredients into the high-powered blender and process until smooth, keep tamping and stirring until well incorporated.

2. Pour into the springform pan over the crust.

3. Refrigerate overnight to set.

Sweet Potato Hummus

A couple of weeks ago, I created this recipe to serve at a corporate health fair. Adding turmeric and an herb (seed) you may not have heard of, Nigella Sativa, made this humble dip a powerful anti-inflammatory food.

Ingredients

1 large sweet potato (12–14 ounces), steamed until soft
1 can (15 ounces) garbanzo beans, drained and rinsed
1⁄4 cup tahini
1⁄4 cup fresh lemon juice (about the juice of one lemon)
3 tablespoons extra-virgin olive oil
2 small cloves garlic, halved
1-½ teaspoon Himalayan salt
1 teaspoon ground cumin
1 tsp turmeric, ground or fresh
1 Tbsp black seed (Nigella Sativa)

Directions

Combine all ingredients in a food processor, and purée until smooth. Sprinkle the black seeds on
top.