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January Soothers

This past week has been bitterly cold, which leads me to warm, comforting soups--as well as something sweet and chocolaty.

Chunky Veggie Soup by Arlene Holtz (p. 84 of my book).

  • 1 onion, chopped

  • 3 garlic cloves, minced

  • ½” fresh ginger, peeled/minced

  • 1 tbsp cumin

  • 1 tsp turmeric

  • ½ tsp coriander

  • salt/pepper to taste

  • 3 large carrots, chopped

  • 3 celery ribs, chopped

  • ½ head red cabbage, cut in chunks

  • 3-4 potatoes, diced

  • 6 c vegetable broth

In large saucepan, sauté onions, garlic, ginger in water or broth until partially cooked. Add cumin, turmeric, coriander. Add salt/pepper. Add carrots, celery, cabbage; sauté briefly. Add potatoes and broth. Bring to boil; simmer on low until vegetables are cooked (about 30 min.). Adjust spices to taste.


Curried Squash and Apple Soup from Forks Over Knives: The Cookbook, p. 98. This is my new "favorite soup." I made it chunky and thick. For me, it has just the right amount of spiciness and soothing comfort.

  • 1 medium onion, peeled/diced

  • 1 winter squash (I used butternut) peeled, halved, seeded, cut into ½ inch squares--about 6 cups

  • 2 apples, peeled, cored, diced

  • 1 tbsp curry powder

  • 1 c unsweetened apple cider

  • 3 c veggie broth (I used water)

  • pinch cayenne pepper

  • note: I add a diced russet potato to ingredients

Saute’ onion over medium heat for 10 min. until browned; add 1-2 tbsp water at a time to keep from sticking. Add squash, apple, curry powder, cider, broth, cayenne pepper, potato. Bring to boil over high heat. Reduce to medium heat; cover & cook for about 20-25 min. until tender. Puree using an immersion blender or in standard blender.


Lulu Herold shared this divine adaptation of Raw Choco Bites (p. 93 in my book). Perfect for a dreary day!

  • 1 c baby carrots

  • 6 prunes

  • 1/2 c walnuts

  • 1 c oatmeal

  • 1 banana

  • 2 tbsp cocoa + more for coating

  • 1 c sweetened coconut flakes

  • 1/4 c raisins, soaked in 2 or more tbsp

Place carrots, prunes, and walnuts in a blender or food processor; blend till fine. In a bowl combine rest of ingredients, including rum that the raisins were soaked in. Mix with fork or by hand. Mix in carrot mixture. Shape into balls; roll in cocoa powder.


Stay warm and dry!

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