A Hearty Fall Soup

I love walking through a fall forest, even when our west coast November rain is pouring down and the trees are shrouded in mist. Actually I sometimes love it even more because the forest leaves are glistening with dewy rain drops and transformed into a mysterious, enchanted forest.

An afternoon spent in this kind of weather, however, calls for a big bowl of warming and soul soothing chicken soup.

I happen to have an easy and tasty recipe for our cold, snowy and, in Vancouver, damp Canadian winter. It’s not fully home-made (packaged chicken broth instead of bone broth) but close enough and is 100 percent comfort food.

Soul Soothing Easy Chicken Soup

  • one package organic vegetable or chicken broth
  • one chicken breast, sauteed and cubed
  • 1/4 head cauliflower
  • 1/2 cup cilantro
  • 2 red peppers
  • handful cherry tomatoes
  • 1/4 onion
  • 2 carrots, thinly sliced
  • cubed tofu, optional (I like this to add extra protein)

Bring to a boil in saucepan, then simmer for about 15 minutes.



A Perfect Parfait

In my last post, I promised you a yummy, low sugar, dessert recipe.

Well, this one is more of a breakfast or snack item but it is definitely low sugar, nutrient-packed and very delicious.

A Perfect Parfait

  • fresh berries of your choice
  • Greek or plain, full fat probiotic yogurt
  • Homemade granola (recipe below)

Layer items, or as in pic below, arrange in a bowl and top yogurt with a drizzle of dark chocolate syrup for extra yumminess.

Homemade Granola

  • 2 cups raw, whole rolled oats
  • ½ cup raw nuts
  • chopped ¼ cup raw seeds (sunflower or pumpkin seeds are great)
  • ½ cup unsweetened dried fruit of your choice
  • 2-3 tablespoons maple syrup or raw honey (or a combo of both)
  • 2 tbsp virgin coconut oil
  • ½ tsp vanilla extract
  • 1 large pinch fine sea salt

Recipe: Preheat the oven to 300º F. Combine all ingredients in a bowl and mix well.

Bake for 10 minutes.