Hearty Corn Chowder

Ingredients:

¼ cup olive oil
1 cup celery chopped
1 onion chopped
¼ cup flour
3 cups cashew milk
2 teaspoon sea salt
1 can corn (drained) or 1 cup frozen corn
2 Tablespoons coconut sugar
2 cups cooked and diced potatoes
1 teaspoon coarse black pepper
1 teaspoon cayenne pepper
1 Tablespoon dried parsley flakes


Directions:

Saute onion and celery until tender. Add the flour and stir. Add milk, simmering until thickened. Add potatoes, corn and sugar. Keep stirring. Add seasoning. Cook until vegetables are tender.

Potato Parsnip Soup

 

Ingredients

• 5 pealed medium-sized parsnips
• 3 red potatoes (3" x 2")
• 3 cups vegetable broth
• 1 sweet onion
• 4 cloves garlic
• 1 Tbsp dried thyme
• 1 Tbsp dried parsley
• 2 Tbsp extra virgin olive oil
• 2 Tbsp sherry

Directions
Coarsely chop vegetables in a food processor.  Saute vegetables in the olive oil until onions begin to become translucent.  Cover the mixture with the broth and herbs.  Simmer until all the vegetables are soft ~30 minutes.  

Place mixture in a blender or food processor.  Blend until smooth and creamy.  Add the sherry.  Blend.  Serve topped with homemade croutons and course black pepper.

Enjoy this creamy, sweet soup.  I served it to my dad who remarked 4 times, "That soup was good."  :)

Baked Julienne Fries

Potatoes are healthy!  It's what we do to them that make them unhealthy.  I was glad to find a way to still eat French Fries, yet still maintain their nutritional value.

Ingredients

Yields:  Two servings

1 large Organic potato cut Julienne style with peels

1 tbsp Olive oil  

Sea salt  (as desired)

Directions

Place baking sheet into oven and preheat it to 400 degree F. 

Place prepared potato into a bowl and toss with olive oil.

Spread potatoes out, single layer, onto the baking sheet.  You should hear the potatoes sizzle.

Bake for 20-30 minutes or until the potatoes are golden brown.

Sprinkle with salt, if desired.