BUDDHA BOWL FOR TWO

Little bowls are my go-to dinner choice when I have some veggies that I need to use. I can make up so many variations, and they are so flavorful and filling.
Here I decided to give my bowl a little Asian flair with a satay style dressing. I was literally scrapping the blender with veggies to catch all the dressing left in it before washing it as it tasted so good!
That dressing would taste pretty awesome on almost everything I can think of. Okay maybe not everything, but you get the point!!

Ingredients:

For the dressing:

1/4 cup of peanut butter
1/4 cup of fresh lime juice
2 tablespoons of tamari sauce
1 1/2 tablespoon of sesame oil
2 tablespoon of miso ( I used chickpea miso, but white miso would work too)
1 tablespoon of rice vinegar
2 garlic cloves
2 teaspoons of fresh ginger, chopped
3 dates, pitted (if they are hard, soak them in warm water for 30 minutes to soften)
1/2 teaspoon of red Thai chili curry paste
3/4 cup of water
Sea salt and pepper to taste

For the bowl:

3/4 cup of dried quinoa, rinsed
1 1/2 cups of veggie broth
2 cups of spinach
8 broccoli florets, end trimmed (about 2 cups)
1 tablespoon coconut oil
1/2 package of organic tempeh (8 oz), sliced into 8 thin slices
1 avocado, skin removed, pitted, and sliced
1/4 cup of raw cashews
2 tablespoons of hemp seeds
Sea salt and pepper to taste


Preparation:

For the dressing:

Place all the ingredients in a high speed blender, and mix until very smooth.

For the bowls:

In a small saucepan put the rinsed quinoa along with the veggie broth, and bring to boil on medium-high heat.  Reduce and simmer for 20 minutes. Turn off the heat, cover, and let it stand for 5 minutes.
Fluff with a fork, and split into two separate bowls.
In the meantime, bring about an inch of water to a boil into which your steamer basket fits. Put the broccoli in the basket, set over the boiling water,  and cover and steam for 5-7 minutes until the broccoli is tender. Remove the broccoli from the basket, split into two portions, and add on top of the quinoa. Repeat the process with the spinach.
Meanwhile, heat up the coconut oil in a pan under medium-high heat. Add the tempeh and saute 3-5 minutes on each side until lightly browned. Split into two portions, and add on top of the quinoa.
Separate the avocado slices, the raw cashews, and the hemp seeds and place on top of each bowls.
Season with sea salt and pepper to taste, and drizzle with the dressing.

Bon appetit!

.

ENDIVES WITH PINEAPPLE GUACAMOLE

This is such a nice and refreshing appetizer, yet very simple to make. It looks beautiful arranged on a platter, and is the perfect starter at a dinner party. If you want to be more casual and serve the guacamole on its own with organic corn chips, that works too!

Avocados are so good for you.  They are super alkaline forming, and contain a variety of nutrients, including 20 different vitamins and minerals. The fat in avocados are considered "healthy fats" so do not hesitate to eat them. They truly are a gem!

ENDIVES WITH PINEAPPLE GUACAMOLE 

Ingredients:

4 heads of endives
4 ripe avocados, seeded and peeled
2 garlic cloves, chopped small
2 tablespoons of red onions, chopped small
1 jalapeno, seeded and chopped small
1/3 cup of cucumber, diced very small
1/2 cup of pineapple, skin removed, cored, and diced very small
1/4 cup of cilantro, chopped
1 tablespoon of lime juice
1 teaspoon of cumin powder
1/4 teaspoon of chili powder
Sea salt and pepper to taste

Preparation:

Place the avocados in a bowl and mash with a fork.
Mix in the rest of the ingredients, except the endives, until well blended.
Trim the ends off the endives, and arrange the individual leaves equally in 4 separate platters.
Add a little bit of the guacamole to each leaf.
If you would like them spicy, add a drop of your favorite hot sauce on top of each stuffed leaf.

Bon appetit!

This will make 4 appetizer servings

RAW FOOD STYLE RASPBERRY MACAROONS

These little macaroons are so easy to make. They are full of delicious, wholesome, nutritious ingredients. And by keeping those ingredients raw, we leave the nutrients intact, making them a much healthier treat than the regular processed, cooked macaroons.
The texture is different obviously as they are not cooked. I would say somewhere between a raspberry fudge or a truffle, but still with the  unique macaroon flavor. But regardless, they are really yummy!
You will want to keep these refrigerated as the coconut butter in them tends to melt otherwise.
I embraced being a raw-foodist a few years ago, and felt amazing!
I still eat a lot of raw food in my diet to this day. We already know that cooking kills a big chunk of the nutrients, but I think it kills a lot of the flavor as well.
I also strongly believe that raw desserts are far superior in taste than most cooked ones. Without the guilt! These little macaroons are a perfect example of how pure food is truly pure goodness.

 RAW FOOD STYLE RASPBERRY MACAROONS

Ingredients:

2 cups of raspberries
3/4 cup of dates, pitted (if they are hard, soak them in warm water for 30 minutes to soften)
1/2 cup of coconut butter (not the oil, the butter, or it will not work)
2 teaspoons of vanilla essence
3 cups of unsweetened coconut flakes

Preparation:

Put the raspberries, dates, coconut butter, and vanilla essence in a high speed blender, and blend until very smooth.
Pour the raspberry mixture in a bowl, and add the coconuts. Mix well and refrigerate for 2 hours.
Use a tablespoon to measure and scoop some of the raspberry mixture, and roll into little balls, then press on top of them to flatten and give a cookie shape. Repeat with all the mixture.
If you have extra coconuts, you can sprinkle that onto the macaroons.  Keep refrigerated.

Bon appetit!

This will make about 30 macaroons.

ROASTED SWEET POTATO SALAD WITH CREAMY DIJON VINAIGRETTE

I  have made this salad quite often, both my family and clients, and everyone has been a big fan! 
This salad is definitely filling enough to be an entrée, but you can make the portions smaller and serve it as a appetizer, or a nice side dish.
Don't be fooled by the sweet taste of the sweet potatoes. Their natural sugars are slowly released into the bloodstream, ensuring a  balanced and consistent source of energy, without the blood sugar spikes linked to fatigue and weight gain. So enjoy them, they are good for you!

ROASTED SWEET POTATO SALAD WITH CREAMY DIJON VINAIGRETTE

Ingredients:

For the roasted sweet potatoes:

3 medium size sweet potatoes, skin removed and cut into 3/4 to 1 inch cubes (~4 cups)
3 tablespoons of melted coconut oil
3 garlic cloves, chopped
1 tablespoon apple cider vinegar
1 teaspoon of dried rosemary
Sea salt and pepper to taste

For the salad:

1 head of red leaf lettuce, chopped
1/2 cup of dried quinoa, rinsed
1 cup of water
1/4 of a red onion, sliced thin
1/2 cup raw unsalted walnuts, chopped
Sea salt and pepper to taste

For the dressing:

1 cup coconut water
3 tablespoons of Dijon mustard
1/2 cup of raw cashews
1 tablespoon of apple cider vinegar
2 tablespoons of agave nectar
2 tablespoons of lime juice
Sea salt and pepper to taste

Preparation:

For the sweet potatoes:

Preheat the oven to 400F.
In a bowl, mix all the ingredients together along with the sweet potatoes. Coat them well.
Lay the sweet potatoes out in a single layer on a roasting tray (I usually put some parchment paper over the tray).
Roast for 25 to 30 minutes in the oven, or until tender, giving them a stir half way through.
Take the sweet potatoes out of the oven and let them cool before using.

For the salad:

In a small saucepan put the rinsed quinoa along with 1 cup of water, and bring to boil on medium-high heat.  Reduce and simmer for 20 minutes.
Turn off the heat, cover, and let it stand for 5 minutes.
Fluff with a fork, and let it cool.
In 4 large bowls (or 6 if served as a side dish), split the lettuce evenly. Top with the red onions, the walnuts, the cooked quinoa, and the roasted sweet potatoes.
Serve with the dressing on the side or drizzled over the salad.
Season with salt and pepper to taste

For the dressing:

Put all of the ingredients in a high speed blender until very smooth.

Bon appetit!

This will make 4 main course salads or 6 appetizer.

PINEAPPLE CUCUMBER GOODNESS JUICE

This juice recipe is such a great way to incorporate some of your daily fruit and veggie servings. I use a blender to make it, which keeps the fiber from the fruit accessible. It is also a fun way to introduce green juicing to kids, as it has nice sweetness from the pineapples, but still a significant amount of other nutrients from the veggies. The cilantro adds a nice touch, and is great to detox the body from heavy metals.

PINEAPPLE CUCUMBER GOODNESS JUICE

Ingredients:

2 cups of cucumbers, chopped

2 cups of  pineapples, chopped

1/3 cup of cilantro

1 peeled lemon

1 cup of cold water

Instructions:

Put all the ingredients in a high speed blender and blend until smooth.

Enjoy!

This will make 4 servings

QUINOA BREAKFAST BOWL WITH MANGOS AND COCONUTS

Quinoa for breakfast? Why not?  Quinoa is so nutritious, and personally, I can't think of a better way to start the day.
In fact quinoa has all the amino acids needed to make it a complete protein.
You can eat it hot or cold.  It's quite good either way. If you are pressed for time in the morning, you can easily prepare it the night before.
If you do not have a high speed blender, or if fresh Thai coconuts are not available where you live, you could make the "milk' using 2 cans of full fat coconut milk, 3 tablespoons of agave, 1 teaspoon of vanilla, and 1/2 teaspoon of cinnamon. You would just mix them together and put it in the saucepan, and then continue with the recipe by adding the quinoa and oatmeal as explained below.

QUINOA BREAKFAST BOWL WITH MANGOS AND COCONUTS

Ingredients:

*Meat and water from one fresh Thai coconut (see below on how to open a coconut)
1 cup of water
4 dates, pitted
1 teaspoon of vanilla essence
1/4 teaspoon of cinnamon
1 cup of quinoa
3/4 cup of gluten free old fashion oats
2 mangos, seeded, skin removed, and cubed
1/4 cup of coconut flakes
1/4 cup of hemp seeds
1/4 cup of raw unsalted cashews, chopped

Preparation:

 For coconut "milk":

Using a high speed blender, put the 5 first ingredients inside and blend until very smooth. This should give you 3 1/2 cups of milk, If you get less, add a little bit of water, and blend some more.

For the quinoa bowls:

In a small sauce pan, bring to a boil the quinoa and the coconut milk mixture under medium-high heat.
Reduce the heat to medium-low and simmer for 20 minutes.
Stop the heat, add the old fashion oats, mix well and let stand, covered for 5 minutes.
Fluff with a fork. and split the mixture evenly into 4 bowls.
Top each of the  bowls with an even amount of mangoes, coconut flakes, hemp seeds, and chopped cashews.
Enjoy warm or refrigerated.

Bon appetit!

This will make 4 servings

*To open a coconut, I simply use a cleaver to whack around the top middle until a “lid” is created, then open that lid using the cleaver to grip it. I can then remove the water and scoop out the meat. please be careful of your spare hand, do not hold the coconut with it, or have it near by while creating the lid. Accidents happens fast!

SOUTHWESTERN BLACK RICE AND RED BEAN VEGGIE BURGERS

According to the legend back in the day, black rice was reserved for the enjoyment of exclusively the emperors and royalty in China. This was mostly due to the fact that the rice was so delicious, rare, and nutritious. They gave it the name forbidden rice as it was not accessible to the peasants; who could actually be killed if caught with black rice without approval of the proper authorities. Luckily now a days, it is widely available in most health food stores!

Black rice is very high in the antioxidant anthocyanins, also found in blueberries and acai, but without the sugars of the later.  It is also high in iron, fiber, and specifically vitamin E. 
Here, I blended this amazing rice with mashed red kidney beans, and a mixture of onions and peppers to make these tasty and nutritious veggie burgers with a slightly spicy Southwestern flair. 
They are sure going to impress friends at BBQ's, and you will have a great story about the origin of black rice to tell!

SOUTHWESTERN BLACK RICE AND RED BEAN VEGGIE BURGERS

Ingredients:

2 1/2 cups of cooked red kidney beans (about 1 cup dried, soaked overnight in water)
2 1/2 cups of cooked black "forbidden" rice, (about 3/4 cup dried)
1 tablespoon of olive oil
1 onion, chopped small
3 garlic cloves, chopped small
1 orange, yellow, or red pepper, seeded and chopped small
1 Anaheim chili pepper, seeded and chopped small
1/3 cup of frozen corn (preferably organic to avoid GMO's), thawed
1 tablespoon of cajun seasonings
1 teaspoon of cumin
1/2 teaspoon of allspice
1 1/2 cup oat flour* 
Sea salt and pepper to taste
*To make oat flour: put 1 1/2 cup of gluten free old fashion oats in a blender, and blend until you get a coarse flour consistency



Preparation:

To cook the black rice:

Rinse the rice in a sieve. Bring the rice and 1 1/2 cup of water to a boil in a medium saucepan, then reduce the heat to low, and let simmer.  Keep it covered until most of the water is absorbed, for about 30 minutes. Stop the heat and let the rice stand, covered for 10 more minutes

To cook the red beans:

Rinse the soaked beans, Bring to boil in a medium sauce pan with about 8 cups of water. Reduce the heat to medium-low,and let them simmer for about 60-90 minutes, until tender. Add water if needed during cooking. Once tender, let them cool, and drain before using.

To make the burgers:

In a large skillet, heat up the olive oil under medium heat, and add the onion and garlic. Cook for about 3-4 minutes until translucent.
Add the peppers and corn, and cook another 5 minutes until softened. Remove from the heat.
In the mean time, put the drained red kidney beans in a food processor, and process until you get a chunky puree consistency. Do not over mash!
Add the mashed beans, the forbidden black rice, the spices, and the oat flour atop the onion and pepper mixture, and mix together until it is all blended evenly. Season with sea salt and pepper, then let it cool.
Form burger patty by using a 1/2 cup measuring cup, placing them on a board, so that they are all equal in size. 
Refrigerate or freeze until ready to use.

To assemble: 

Put the patties on the BBQ, or saute them in a pan with a little olive oil for 2- 3 minutes per side.
I like to serve them on whole wheat buns, with mashed avocados, lettuce, and tomatoes.  But feel free to use any breads/condiment that you like.

Bon appetit!

This will make 10 patties

KABOCHA SQUASH, SWEET POTATO, AND RED LENTIL VINDALOO

If you're like me and you love spicy food, then this is the recipe for you! This Indian style stew is very filling, and super easy to make. Vindaloo paste is not the easiest to find, but if you have an Asian or Indian market close by, they should carry it. Otherwise you can always order it online. It is definitely worth finding, as it brings a beautiful aroma and unique flavor to this dish. I used 3 tablespoons of the paste but if you want it medium in heat instead of spicy, you can use 2 tablespoons. 

KABOCHA SQUASH, SWEET POTATO, AND RED LENTIL VINDALOO 

Ingredients:

1 tablespoon of olive oil

1 medium onion, chopped

4 cloves of garlic, crushed

3 tablespoons of Vindaloo curry paste

1 1/2 cup of kabocha squash, seeded, skin removed, and cut into 3/4 inch cubes

1 1/2 cup of carrots, skin removed, and cut into 3/4 inch cubes

1 1/2 cup of sweet potatoes, peeled, and cut into 3/4 inch cubes

2 tomatoes, chopped 

3 1/2 cups of veggie broth

1/4 cup of sun-dried tomatoes, softened (put them in hot water for 30 minutes if they are hard to soften)

3/4 cup of red lentils

Sea salt and pepper to taste

Preparation:

Put the olive oil in a large pot, then cook the onion, garlic, and Vindaloo paste together over medium heat until the onions are translucent. 

In the mean time, put the broth and the sun-dried tomatoes in a blender, and blend until smooth.

Add all the ingredients to the pan, bring to boil, a reduce and simmer for about 30 minutes, semi covered, or until the vegetables are tender.

Adjust the seasoning with the sea salt and pepper.

Enjoy!

This will make 4 servings

CARROT CAKE SUPERFOOD ENERGY BALLS

These little energy balls make ideal snacks!

I used to make meals for a few poker players during the WSOP, and this was one of the snacks I offered. It was always popular as they play for very long hours, and these would provide them the energy needed to keep them going. Plus they are very satisfying and nutritious!

They taste like carrot cake but are filled with raw, high nutrient ingredients. You can freeze them if you want and keep for later use, but its often unnecessary.

If you have kids, they may enjoy pitching in to help you roll the balls.

You could also make a few variations; for example, if  you want to add protein, I suggest adding a scoop of your favorite vanilla powder protein powder mix instead of the vanilla essence.  If you want to use walnuts instead of almonds, that works as well! They will not take long to make, and will be a sure hit in the household.

Enjoy!

CARROT CAKE SUPERFOOD ENERGY BALLS

Ingredients:

1 cup of raw unsalted almonds

5 dates (if they are hard, soften them in hot water for 30-40 minutes)

1 1/2 tablespoons of water

1 cup of grated carrots (about 1 large carrot)

2 tablespoons of unsweetened coconut flakes

2 tablespoons of hemp seeds 

1 tablespoon of chia seeds

2 tablespoons of coconut oil, softened

1 teaspoon of vanilla essence

1/2 teaspoon of ground ginger

1 teaspoon of ground cinnamon

1/4 teaspoon sea salt

Preparation:

In a food processor, grind the almonds into a coarse, chunky looking flour. 

Put the almonds aside in a bowl.

Using the food processor again (no need to clean it), add the dates and the water, and process into a chunky date paste. 

Add the almond flour, and all the other ingredients back in the processor along with the date paste, and process a few minutes until everything is well combined, with the mixture sticking together.

Using your hands, roll the mixture into balls, I usually use a measuring tablespoon to scoop them so that they are all the same size. 

Keep refrigerated.

This will make 18 balls.

RISOTTO PRIMAVERA

A good risotto can be time consuming to make, but is absolutely worth the effort. The main technique to making a risotto is to slowly add hot broth to arborio rice while stirring constantly;  helping release the starch from the rice, and giving the risotto its characteristic creamy and delicious texture. Flavors and variations are infinite but today I decided to go with a variety of fresh spring vegetables to make it 'Primavera" style.

RISOTTO PRIMAVERA

Ingredients for the vegetables:

1 tablespoon of olive oil
1 leek, white part only, chopped
3 garlic cloves, chopped
8 oz (227 g) baby Bella mushrooms, sliced
1 cup of green beans, sliced in 1 inch pieces
1 cup of frozen artichokes hearts, thawed
1/3 cup of sun-dried tomatoes, sliced
1 cup of spinach
Salt and pepper to taste

Ingredients for the risotto:

I tablespoon of olive oil
3/4 cup of arborio rice 
1/2 cup of pink Zinfandel wine
3 cups of vegetable broth
1 teaspoon of dried basil
1 teaspoon of thyme
1/2 teaspoon of rosemary

Instructions:

In a large pan, heat up the olive oil, and saute the leeks and garlic for 3-4 minutes under medium-high heat .
Add the mushrooms and the green beans and continue cooking for another 5 minutes. 
Add the sun-dried tomatoes, the spinach, salt, and pepper, cook another 3 minutes until the veggies are tender. Place the veggies aside in a bowl. 
Using the same pan, heat up another tablespoon of olive oil under medium heat, add the rice and stir to coat the rice with the oil.
Add the wine and simmer 3-5 minutes, until fully absorbed.Add the broth, 1/2 a cup at the time, stirring almost constantly, and waiting for the broth to be fully absorbed before adding more. This process should take 25 to 30 minutes. The rice should be tender but still firm, with a creamy texture.
Add the vegetables to the risotto, mix well, and cook for another 3 minutes until the vegetables are warmed. 
Adjust seasoning with salt and pepper.
Enjoy!

Makes 4 servings

PEANUT BUTTER AND STRAWBERRY MUFFINS

I don't eat muffins too often. They usually are full of refined sugars, processed flour, oils, animal products, and gluten. Not your most healthy way to start the day.
These muffins are different, They use old fashion oats instead of flour, and bananas to bind instead of eggs. They are a little more dense then some other muffins, but extremely nutritious. I used freeze dried strawberries as fresh ones would make the recipe too mushy. They can be found in most health food stores our for purchase online.

PEANUT BUTTER AND STRAWBERRY MUFFINS


Ingredients:

4 bananas, ripped and mashed
1/2 cup crunchy peanut butter
3 cups gluten free old fashion oats
1 1/4 cup dried strawberries
1 1/2 cup non dairy, unsweetened milk (I used almond)
1/4 cup agave nectar

Instructions:

Preheat the oven to 375 Fahrenheit.
In a blender, put the old fashion oats and 1 cup of the dried strawberries (leave the other 1/4 cup aside for some bigger "chunks" in the muffins) and pulse a few times to get a coarse "flour" consistency.
In a large mixing bowl place the oat flour mixture along with the rest of the ingredients, and blend with a mixer until the batter is smooth.
Pour the batter into muffin tins, filling them all the way up.
Cook for 22- 25 minutes until a toothpick inserted in the center comes out clean.
Remove the pan from the oven and let it cool.
Store in a covered container.

Makes 12 muffins

CHIPOTLE LIME MEXICAN BLACK EYE PEAS SALAD

Black eyes peas and lots of raw veggies in a refreshing spicy salad makes the perfect on the go lunch. I usually cook my beans ahead of time,  and sometimes freeze them too so that I always have some available when needed. It requires a little more planning, but the final product is far superior to the canned ones which are usually full of preservatives, BPA, and salt. I would also recommend using organic corn in this recipe to avoid GMO's.

CHIPOTLE LIME MEXICAN BLACK EYE PEAS SALAD

Ingredients for the salad:

3 cups cooked black eye peas ( about 1 1/3 cup dried)

1/4 cup red onions, chopped small

1/2 cup frozen corn, thawed

2 celery stalks, diced

1 large carrot, diced

1 red pepper, diced

1 jalapeno pepper, seeded and diced very small

1/4 cup cilantro, chopped

1 avocado, peeled, pitted and diced

Salt and pepper to taste

1 head of romaine lettuce, chopped small

Ingredients for the dressing:  

3/4 cup of water

1/4 cup of avocado oil

1 tablespoon apple cider vinegar

3 tablespoons of lime juice

2 tablespoons of sunflower seeds

1 tablespoon of chopped sun-dried tomatoes

2 dates, pitted

2 garlic cloves

1/2 teaspoon of chipotle pepper powder

1/2 teaspoon of paprika

Salt and pepper to taste

Instructions:

To make the beans: 

Soak the beans for 4 hours to overnight, 

In a sauce pan, combine the beans with 5 cups of water.

Bring it to a boil, then reduce the heat to medium, and cook for 1 to 1 1/2 hours until tender.

Drain excess water and let them cool.

To make the salad:

In a bowl, combine all of the salad ingredients together except the lettuce. 

To make the dressing:

Put all the ingredients into a high speed blender and mix until you get a very smooth consistency

To assemble:

Mix most of the dressing with the bean salad, put the bean mixture over a bed of chopped romaine lettuce. Use the rest of the dressing as needed.

Makes 4 servings

STRAWBERRY AND CHIA SEED JAM

Nothing compares to fresh homemade jams. It is also quite easy to make, and there really are no reasons to get the store bought ones. This recipe takes only about 12-13 minutes total to prepare and is so healthy and delicious! I decided to use chia seeds instead of pectin to give the jam its "jelly" texture. Chia seeds add so much nutritional benefits to the recipe. They are one of my favorite superfoods to use when cooking.
Did you know that only 2 tablespoons of chia seeds contain:
- 8 times more Omega- 3 fatty acids than salmon
- 41% of your daily fiber
- 5 times more calcium than milk
- 6 times more iron than spinach
-64% more potassium than a banana
 and double the antioxidants found in blueberries?
No wonder why it's one of the best superfoods out there!
There are so many ways to enjoy them: add them to smoothies, make chia puddings, sprinkle over salads, or, try this recipe. Enjoy!

STRAWBERRY AND CHIA SEED JAM

Ingredients:

3 cups of strawberries, stems removed and chopped coarsely
1/4 cup agave nectar
1 tablespoon lemon juice
1 teaspoon vanilla essence
3 tablespoons of chia seeds

Preparation:

Put the strawberries, agave nectar, lemon juice, and vanilla in a sauce pan and cook 5 minutes under medium low, stirring often.
In the same pan, using a potato masher, smash the strawberries.
Add the chia seeds and cook another 5 minutes, stirring often, until the jam thickens.
Let it cool, and transfer to 2 small jam jars.

Keep refrigerated or frozen and enjoy!

LEMON DILL CREAM OF ASPARAGUS SOUP

 I really love farmer's markets.
 Fortunately, we have quite a few good ones here in Las Vegas.
One of the farmer's I particularly like that grows organic, seasonal, and flavorful fruits and veggies, had these beautiful asparagus bunches this past week. They were so unusually green and large, that I had to buy some. I couldn't wait to get home and make something with my newfound gem. I had so many ideas but decided to go for a soup, because I have been under the weather lately, and it seemed like the perfect food to consume when feeling sick.
This soup took no time to make, and was so delicious! The lemon and dill go really well with the creaminess of the potatoes and asparagus blended together. It was perfect!

LEMON DILL CREAM OF ASPARAGUS SOUP

Ingredients:

1 tablespoon olive oil
1 onion, chopped
3 medium potatoes, peeled and cubed (about 3 cups)
1 bunch of asparagus, cut in 1 inch pieces (around 15 spears)
6 cups veggie broth
1 teaspoon dried basil
1 tablespoon dried dill
1/4 cup fresh squeeze lemon juice (from about 3 lemons)
Salt, pepper, and cayenne to taste

Instructions:

In a large saucepan, heat up the oil and sauté the onions and celery under medium heat for 4-5 minutes until translucent.
Add the rest of the ingredients and bring to boil under medium/high heat.
Once boiling, reduce the temperature to medium/low, and simmer for 20-25 minutes until the potatoes are tender.
Puree the soup in a blender and enjoy!