In honor of national tortilla chip day I made a vegan tortilla soup for my family. This is one of my favorite recipes because it is seriously so simple to makes and its a favorite for my kids. Whole grain tortillas are high in complex carbohydrates and fiber, which provide energy and support healthy digestion. Adequate fiber intake also helps control cholesterol levels and reduces your risk of heart disease. Tortillas are a good source of B vitamins, which support a healthy nervous system.
Also, did I mention that tortillas are tasty? Check out my recipe for tortilla soup below!
- 1 Tbl Vegetable Oil
- 1 Onion large diced
- 1 Garlic Clove minced
- 1/4 Red Pepper large diced
- 1/2 tsp Chili Powder or more to taste
- 1 C Chunky Salsa mild, medium or hot
- 16 oz . Vegetable Stock I prefer low sodium
- 15 oz . Black Beans low sodium
- 1 C Corn fresh or frozen
- Salt to taste
- Vegan Sour Cream – OR Canned Coconut Milk – OR Homemade Cashew Cream
- Fresh Parsley or Cilantro
- Tortilla Strips
- In a large stock pot over medium heat, add the oil and onion.
- Once the onions begin to soften, add the garlic, red pepper and a pinch of salt.
- Saute until the onions are translucent.
- Add chili powder, salsa and vegetable stock.
- Bring the soup to a low boil, then add the black beans and corn.
- Reduce the heat and cover…leaving the lid just slightly ajar.
- Simmer for at 30-60 minutes. The soup should be slightly thickened.
- Top with vegan sour cream (you could also use canned coconut milk or homemade cashew cream), parsley and of course, tortilla strips.
- This recipe serves 6 cups or about 4 generous bowls.
Spring is creeping up and will be here before you know it. If you are like the majority of Americans – 76 percent to be exact – you are probably thinking about spring cleaning. Preparing and welcoming the new season with a shiny workspace and a happy living environment.
One way I do this is by cleaning my house with products that are safe for my family and also not tested on animals. A lot of the cleaning agents we use at our house may not only contain animal parts and be tested on animals, but their toxicity is also extremely harmful for the environment, and our health.
My favorite brand that I love to use is Mrs. Meyers products. They pick their ingredients intelligently and try to stay with as many raw choices when possible. They also stay away from products that contain ammonia, chlorine, glycol solvents, parabens, phthalates, formaldehyde, artificial colorants, phosphates or petroleum distillates.
They have many different kind of products from Skin care to air fresheners but today I want to highly encourage you to use the household cleaners.
To check out a list of there products check out there website: https://www.mrsmeyers.com/product/household-cleaners/
Can you believe it’s February already? Right now, is when you might begin to get tired of the food you’ve been having these past few weeks. It’s the middle of winter and you might not get enough sunlight where you live and everything might be looking a little grey.
With those health benefits in mind; here is a fun kale salad recipe do have on your next lunch break or simply for your next family meal.
- Organic Spring mix
- Organic purple kale
- ¼ cup of cooked Garbanzos
- ½ cup of cooked Quinoa
- ¼ cup of diced pre-cooked sweet potato
- 1 tsp of raw Pepitas (hulled pumpkin seeds)
- small handful of micro greens
- 1 tbsp of the Herbed Tahini Sauce
Herbed Tahini Sauce from Katheryne Taylor’s Love real Food
- 1/3 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh flat-leaf parsley, divided
- ¼ teaspoon fine sea salt
- freshly ground pepper
- 3 to 4 tablespoons water, as needed
For the Herbed Tahini Sauce:
In a liquid measuring cup or small bowl, combine the tahini, lemon juice, 1 tablespoon of the chopped parsley (reserved the rest for garnishing), salt and several twists of black pepper. Whisk to combine, then whisk in 3 to 4 tablespoons water or as much as necessary to reach a thick but drizzly consistency.
For the salad:
Cook the quinoa and garbanzos as directed.
In a serving bowl add in some spring mix and your washed organic kale.
Next add in your cooked quinoa and garbanzos to the mix.
Gently wash your micro greens and toss them into your salad.
Lastly, sprinkle in the pepitas and cubed sweet potato pieces and add the herbed tahini sauce to your kale bowl and enjoy!
We might be in the middle of winter now, but spring is just around the corner. It’s never too early to start experimenting with fun new salad ideas that you can share this spring/summer with loved ones. Especially if it’s something like kale with huge health benefits and given the right ingredients can be incorporated into a tasty salad.
Link to article: https://www.healthline.com/nutrition/10-proven-benefits-of-kale#section3