This is the time of year for fuzzy warm socks and hoodies and boots. I love Fall more than any other time of year. I am lucky enough to have just celebrated my daughters first birthday and made her a wonderful Almond Cherry Cake that I will absolutely post soon. However, it was a soup I made last night that I just HAD to post.
I had 4 small sweet potatoes sitting on my counter begging me to cook them but nothing I thought they would pair with. I wanted to have soup for dinner but I was out of my signature squash cashew and I had no cashews to cream up any veggies I had. That’s when I thought that maybe I could make a roasted sweet potato soup with coconut milk and it would be so warm and delicious on this really cool fall day. It was about 54 degrees outside and I could feel the first chill seeping through the windows. I warmed up the oven to 400 degrees took out my baking stone and roasted the four sweet potatoes for an hour. No oil, no salt.
4 small sweet potatoes/yams
1 cup Apple Cider
1 packet onion soup with 2 cups of water
2 tablespoons yellow curry spice
1 tablespoon coconut oil
RECIPE DIRECTIONS Continued:
When the sweet potatoes were roasted, I peeled them and tossed them in the Vitamix with 2 tablespoons maple syrup, 2 tablespoons curry spice (yellow), 1 tablespoon coconut oil, and 1 cup apple cider and pureed the mixture. It was very thick.
I then boiled a broth of onion soup mix and 4 carrots for about 20 minutes and then poured it into my vitamix. Blend until smooth and transfer back to the broth saucepan to warm through.
This was the most amazing soup. I poured it into a soup bowl that had a scoop of mixed steamed grains in the center. THe grains I made in my rice cooker. It was equal parts 1 cup of: Amaranth, Brown Basmati Rice, and Red Quinoa. I then added 1/4 cup of black chia seeds and 1/4 cup of split peas for extra protein.
The meal was hearty and warm and everything a fall or autumn meal should be. Everyone loved it. My stepkids loved the smell so much they ate a second dinner after having gone out to dinner with my parents already!
Food is Love.
There are very few things that can make me feel as cozy as banana bread. My mom would make it all the time when I was a kid (and would even bring it to my dorm in college sometimes). Saving up all the brown bananas we didn’t eat in time and putting them in the freezer. When she had enough she would make the whole house smell like heaven and it was hard to keep us back long enough for the banana bread to cool so she could cut a slice for my brother and I. My grandmother would cozy up next to me with some tea and her banana bread and on those chilly fall days we would watch infomercials and old movies at my parents house. So when I got a tweet on Twitter the other day from a follower that wanted to use up some Chia seeds I thought what better way than to give out my banana bread bars recipe! The recipe is easy and just requires dumping everything in a bowl and mixing and then placing it in the oven. The weather was cool over the weekend so I made a batch as a breakfast snack for my husband and I this week. They were also snacked on by both my parents yesterday while we continued mounting new things to the walls of my new house. Note: I bribe family and friends with dinner and snacks for free labor 🙂
Banana Bread Bars
(3) Bananas (overripe and brown is best)
1 1/2 cup Quick Oats
1 tsp tapioca granulated
2 tbsp chia seeds
1/4 cup of Raw Agave Syrup/Nectar
1/4 cup raw unsalted pistachios
1/4 cup shredded sweetened coconut
1/4 cup chopped pecans
1/4 cup white chocolate chips (I use Lieber’s White Decorative Chips)
Spectrum Coconut Oil Spray for pan
- Place white chips, nuts, seeds, coconut, and tapicoa in a medium mixing bowl and stir until combined.
- Add quick oats. Stir until combined.
- Add bananas (i ususally microwave frozen bananas for 1 minute and then add them). Mix until thick adn well combined throughout.
- Add agave and fold in.
- Preheat oven to 350 degrees.
- Spray a bread pan with coconut oil.
- Place bar mixture into bread pan and pat flat with spatula.
- Bake for 30-40minutes until the sides turn brown and the center is firm tot he touch.
- Cut into 6 bars and serve after cooled about 15-30minutes.
WW Points: 8pts per bar.
The Hippie Gypsy