Sunday, January 31, 2010

carrot soup

This is a re-creation of a soup I had at La Quinta Grill restaurant in California. I was so sad when that restaurant closed.
Wash about 12 organic carrots, and put them in a pot.
Cover them with organic chicken broth (maybe a few cups).
Add some diced fresh ginger or powdered dried ginger. Maybe a couple teaspoons.
Add half chopped onion, if you want.
Boil on medium high until the carrots are soft.
Wash butternut squash. Cut squash in half, and scoop out seeds.
Put face-down in dish with about a couple inches of water.
Microwave about 12 minutes, or until soft enough to scoop out.
Scoop squash into pan with carrots.
Scoop soup into blender, a little at a time so it doesn't splatter hot soup on you.
Pour into serving pan.
Eat it up. Great with homemade wheat bread and maybe some chicken and salad.


Saturday, January 30, 2010

Coconut Banana Pancakes

I may need to make these every Saturday. We loved these!
I've only made these once, so i may need to tweak the recipe a little, but here's what i think we did.

1 c. unsweetened shredded coconut

Toast coconut in oven at 350 for about 10 minutes, or until it starts to brown.

1 c. vanilla coconut milk (could use soy, cow, rice, hemp, or other milk)
1 T. cider vinegar or lemon juice

mix together in bowl and set aside.

1 c. whole wheat flour (you could use a non-wheat flour in these)
1 c. white or ultragrain flour
2 tsp. milled flax seed
2 T. brown sugar (or honey or agave nectar)
1/2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
toasted coconut

mix together in separate bowl.

4 eggs (or Ener-G egg replacer or flax goo. omit flax in dry mix if using here.)
1 tsp. vanilla
2 T. vegetable oil

add to milk bowl and whisk.

Add liquid to dry, mix.
Add 2 sliced bananas. Stir.
Cook on griddle. Flip when bubbles pop, then cook a few more minutes.

Top with pure maple syrup, agave nectar, or coconut yogurt with honey on top.