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Archives for January 2016

Potato, Leek and Edamame Soup

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Potato, Leek and Edamame Soup

Created by on January 26, 2016

This potato, leek and edamame soup is both nutritious and filling for those cold winter days. Perfect with some whole grain bread or a side salad.

  • Prep Time: 10m
  • Cook Time: 30m
  • Total Time: 40m
  • Serves: 4
  • Yield: 4 servings

Ingredients

  • 4 cups organic vegetable broth
  • 1 cup frozen edamame beans
  • 3 green onions, chopped
  • 2 tablespoons grapeseed oil
  • 2 pounds yellow flesh potatoes, diced (with skins left on)
  • 1/2 large white onion, diced
  • 1 large leek (white part only) (sliced lengthwise, washed and chopped)
  • 4 cups organic vegetable broth
  • fresh ground pepper and salt to taste
  • 1 cup frozen edamame beans
  • 3 green onions, chopped
  • 2 tablespoons grapeseed oil
  • 2 pounds yellow flesh potatoes, diced (with skins left on)
  • 1/2 large white onion, diced
  • 1 large leek (white part only) (sliced lengthwise, washed and chopped)
  • fresh ground pepper and salt to taste

Instructions

  1. In a large pot, heat the oil and saute the leek and white onion until transparent. Add the broth and potatoes and cook until the potatoes are cooked.
  2. Mash with a potato masher until you have a nice thick soup (you can also use a hand blender instead of a masher, if you have one). Add the green onions and edamame and cook for 2 minutes. Add salt and pepper to taste.

Oatmeal Coconut Chocolate Chip Cookies

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Oatmeal Coconut Chocolate Chip Cookies

Created by on January 26, 2016

These oatmeal coconut chocolate chip cookies are so good! Great to fill the cookie jar.

  • Prep Time: 10m
  • Cook Time: 12m
  • Total Time: 22m
  • Yield: 50 cookies

Ingredients

  • 1 cup butter (for vegan option, use earth balance)
  • 1 cup brown sugar, packed
  • 1/2 cup almond milk
  • 1 tablespoon lemon juice
  • 1 tablespoon pure vanilla extract
  • 1 3/4 cups all purpose unbleached flour (I prefer to use organic)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups quick cooking rolled oats
  • 1 cup unsweetened medium shredded coconut
  • 1 cup butter (for vegan option, use earth balance)
  • 1 cup semi sweet chocolate chips (or bitter sweet)
  • 1 cup brown sugar, packed
  • 1/2 cup almond milk
  • 1 tablespoon lemon juice
  • 1 tablespoon pure vanilla extract
  • 1 3/4 cups all purpose unbleached flour (I prefer to use organic)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups quick cooking rolled oats
  • 1 cup unsweetened medium shredded coconut
  • 1 cup semi sweet chocolate chips (or bitter sweet)

Instructions

  1. Preheat oven to 350ºF. In a mixing bowl, combine the butter and brown sugar and cream together until it’s light and fluffy. Add the almond milk, lemon juice, and vanilla, and continue mixing.
  2. Preheat oven to 350ºF. In a mixing bowl, combine the butter and brown sugar and cream together until it’s light and fluffy. Add the almond milk, lemon juice, and vanilla, and continue mixing.
  3. In another mixing bowl, combine the flour, baking soda, salt, and the rolled oats. Add the dry mix to the creamed mixture. Add the coconut and chocolate chips to the mixture and drop rounded teaspoonfuls onto a baking sheet lined with parchment paper.
  4. In another mixing bowl, combine the flour, baking soda, salt, and the rolled oats. Add the dry mix to the creamed mixture. Add the coconut and chocolate chips to the mixture and drop rounded teaspoonfuls onto a baking sheet lined with parchment paper.
  5. Bake for 12 minutes or until lightly browned.
  6. Bake for 12 minutes or until lightly browned.