It’s tomato season and the tomatoes are just beginning to ripen on the vine! Soon I’ll have a plethora of tomatoes, so it’s time to roast up some fresh tomato basil soup! I roast up a huge batch of this when my summer bounty of organic heirloom tomatoes ripen. I then jar it in pint size jars and freeze them, so I can enjoy the taste of fresh tomatoes all year round!
This is a great no-cook delicious summer meal! I just got my first zucchinis from the garden which I turned into zucchini noodles which make the perfect gluten-free pasta. Did you know zucchini is actually a fruit? Zucchini noodles are a healthy alternative to pasta as they are very anti-inflammatory and a great source of vitamin C and potassium.
There are a few ways to make zucchini noodles. You can simply slice them very thin. A julienne peeler also works well. I use a spiralizer. I have a simple hand-held one, but you can get a fancier crank or electric one if you find yourself noodling veggies all of the time! Here are some links:
Use my Homemade Barbecue Sauce for these savory Slow Cooker Barbecue Baked Beans.
You will never know there is no beef in this chili! Ground toasted walnuts and millet add a beefy texture and the mushrooms and tamari give it a hearty flavor. You can make this with or without the cornbread topping.
Don’t be afraid to try this because of the name. It’s fantastic!
Irish moss paste not only thickens this delicious carrot ginger soup but adds a dose of thyroid supporting iodine! Simply simmer about a cup of Irish moss in 4 cups of water for about 20 minutes. Then scoop the seaweed out and rinse it thoroughly to remove any sand. Puree it in a food processor or blender with 2 cups of fresh water and store in a glass container in the refrigerator for up to two months.
2 tbsp. coconut oil
2 onions, chopped fine
2 tbsp. grated fresh ginger
2 garlic cloves, peeled and smashed
Salt and pepper
2 pounds carrots, peeled and sliced 1/4 inch thick
5 cups water
2 sprigs fresh thyme
1 tbs. Irish moss paste
1/2 tsp. baking soda
1 tbsp. apple cider vinegar
1. Heat a large pot over medium heat and add ghee. When melted add onions, fresh ginger, garlic, and two teaspoons salt. Cook until onions are softened, stirring often for 5-7 minutes till onions are softened, but not browned.
2. Turn heat on high and add carrots, water, thyme sprigs, Irish moss, and baking soda and bring to simmer. Reduce heat to medium-low and simmer, covered, until carrots are very tender, 20 to 25 minutes.
3. Discard thyme sprigs. Process soup in a blender smooth. Return soup to clean pot and stir in vinegar. Season with salt and pepper to taste. Serve with a sprinkle of chives and a swirl of coconut milk.