Roman Lentil Soup (or Curried Lentils)

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3 medium onions, peeled and sliced, or 3 leeks, washed, trimmed and sliced
3 carrots, peeled and sliced
2 Celery stalks
2 Tablespoons butter, ghee or coconut oil
2 Tablespoons extra virgin olive oil (or additional coconut oil/ghee)
2 quarts beef stock or chicken stock or combo of water and stock
2 cups red or brown lentils, soaked for 7 hours, or 2 cups of dried lentils that have been sprouted
1 can full-fat coconut milk (if doing the curry variation)
several sprigs fresh thyme, tied together [TNC: or 2 Tablespoons curry powder]
1/2 teaspoon dried green peppercorns
1/4 cup fresh lemon juice or whey (plus 2 Tablespoons if not using lentils that are already soaked or sprouted)
5  tsp. sea salt or fish sauce
piima cream or creme fraiche (or sour cream) – omit for casein free and SCD

Soak the lentils for 7 hours or overnight in 2 T juice/whey and water to cover by one inch.

In a large, stainless steel pot, cook onions or leeks and carrots gently for about 1/2 hour in butter/ghee/coconut oil and olive oil.  (If making ahead in the day, with lentils still soaking, add thyme, pepper, stock, let sit, add lentils around 4 or 5 in the evening)

When the vegetables are soft, add stock and drained lentils and bring to a boil. The lentils will produce a lot of foam – be sure to skim this off. Reduce heat and add thyme and crushed peppercorns (or 2 Tablespoons curry powder if you’re doing that variation of the soup).

 Add the coconut milk if you’re doing the curry variation.

Simmer, covered, until the lentils are tender – about 1/2 hour. Remove the thyme.

Puree soup with a handheld blender (if desired). Thin with water or stock to desired consistency. Reheat slightly and add lemon juice or whey. Salt to taste, and ladle soup into heated bowls and serve with cultured cream.

from : thenourishingcook.com/roman-lentil-or-curry-soup/

Veggie Curry Coconut Soup

serves 10

• 2 large onion, chopped
• 2 Tbsp. fresh ginger, grated
• 6 medium cloves garlic, minced
• 2 tsp curry powder or turmeric

2 quarts bone broth

• 4 cups sliced carrots, about 1/4-inch thick
• 1 acorn Squash, cooked
• 10 oz. + coconut milk
• 3 tsp. Salt 
• white pepper to taste 

Directions:

1. Chop onion and let it sit for at least five minutes to bring out its health benefits.
2. Heat 1 Tbsp. broth in a medium soup pot. Sauté onion in broth over medium heat for about 5 minutes, stirring often.
3. Add garlic and ginger and continue to sauté for another minute.
4. Add curry powder or turmeric and mix well with onions.
5. Add broth, carrots, and squash and simmer on medium high heat until vegetables are tender, about 15 minutes.
6. Add coconut milk.
7. Blend in batches making sure blender is not more than half full. When it's hot, and the blender is too full, it can erupt and burn you. Add salt and pepper to taste.
8. Return to soup pot and reheat.

Adapted from Mercola.com

Honey Nut Granola

• 4 cups rolled oats
• 1 cup sliced almonds (subbed walnuts)
• 1 cup chopped pecans
• 1 cup raw sunflower seeds(omit)
• 1/3 cup coconut oil
• 1/2 cup honey
• 1 teaspoon vanilla extract
• 1 tablespoon ground cinnamon 

 

1. Preheat oven to 300 degrees F (150 degrees C).
2. Mix together oil, honey, vanilla and cinnamon. Add dry ingredients; mix well. Spread mixture onto two ungreased baking sheets.
3. Bake in preheated oven, for 10 minutes, remove from oven and stir. Return to oven and continue baking until golden, about 10 minutes. Remove from oven and let cool completely before storing.

Adapted from : http://allrecipes.com/recipe/21208/honey-nut-granola/

Birthday Season Coming!

August 27th is Astrid's birthday.

For her cake, I'm going to make a white cake (below) with butter cream or cream cheese frosting. If I have enough time, I'll try out this carrot cake.


For Shane and Elijah, I'll make Shane's favorite German Chocolate, though I don't think he's as attached to that kind as he used to be. I found a grain-free with honey version. We'll see what he thinks.

 Cake

4 eggs
5 tbsp coconut flour
5 tbsp almond flour
4 tbsp raw honey
1/2 tsp baking powder
1/8 tsp salt
seeds from one vanilla pod (used 1 T. vanilla)

1. Oven to 350°F. 
2. Line two 8 inch spring-form pans (used one small) with parchment paper. In a large bowl cream the eggs with honey. Add the salt, flours mixed with baking powder and seeds from vanilla pod and mix until combined. Divide the mixture between prepared pans and bake for 15-20 minutes or until a toothpick comes out clean when inserted.