Month: October 2014

Sweet Potato Corn Bisque

With the leaves changing, fall is officially upon us. Each year, I reach for my favourite soup recipes to make and stock up the freezer for those cooler months ahead. There is something truly comforting with being able to cozy up after a long day and enjoy a heart warming soup. This past weekend, my mom and I spent much of our time making different soups, so I am quite stocked for a while now (super thrilled about this!). We made a hearty cabbage soup, a sweet butternut squash soup and a spicy sweet potato corn bisque.

My mom’s recipe for sweet potato corn bisque always ends up being a crowd pleaser. It is sweet, spicy, warm, hearty and creamy-without-the cream! I love making this soup because is so easy to prepare, nutritious and full of flavour. Here’s the dish-

Sweet Potato Corn Bisque

  • 6 tbsp coconut oil, divided
  • 2-3 large sweet potatoes, peeled and diced into 1 ” pieces
  • salt & pepper to taste
  • 1 onion, diced
  • 2 stalks of celery, diced
  • 1 carrot, peeled and diced
  • 1 clove garlic, crushed
  • 2 tsp mild curry powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 4 cups chicken or vegetable stock
  • 1 can coconut milk
  • 3 cups frozen cornIMG_4070
  1. Preheat the oven to 425 degrees.  Lightly oil baking sheet.  Pour 2 tbsp of the cocnut oil into large bowl.  Toss in the sweet potatoes and season with salt & pepper.  Transfer to baking sheet and bake until tender, approx 30 minutes.
  2. Meanwhile, heat remaining oil in a large pot over med-high heat.  Add onion, celery, carrots.  Cook until onion is translucent, approx 3 minutes.  Add garlic and spices and stir.
  3. Add stock and coconut milk and bring to a boil.  Reduce heat and simmer 10 minutes.  Add cooked sweet potatoes and corn and continue to cook 10 minutes longer or until corn is tender.IMG_4086
  4. Puree 1/2 of soup or leave chunky.
  5. Serve warm or freeze in individual portions for easy meals in the weeks ahead. Yields 6-8 servings.

IMG_4102

Get Cozy & Enjoy. xx

No Bake Vegan Pumpkin Spiced Energy Bites

Every fall I totally jump on the bandwagon of all things pumpkin. There’s pumpkin spice this and pumpkin spice that, all of which don’t offer much nutritional value. While it’s nice to treat yourself, it’s a bonus if there is some goodness to what you are indulging in. I came across these vegan pumpkin spice energy bites and knew I had to try them.

These bites are super easy to throw together, very filling, packed with energy, and satisfy that sweet craving. They can double up as breakfast, a snack, or dessert. Check out the recipe linked here, or below with a few of my own modifications.

No Bake Vegan Pumpkin Spiced Energy Bites

  • 1 cup pumpkin puree
  • 8 pitted medjool dates
  • ½ cup raw pumpkin seeds
  • 2 cups of oats
  • ½ cup of hemp seeds
  • 1 tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp nutmeg
  • 2 tbsp maple syrup
  • 2 tbsp almond butter
  • 3 tbsp unsweetened coconut
  • 1/3 cup mini cacao chipsIMG_4032
  1. Combine dates, almond butter and half of the oats in a food processor. Process until finely chopped.
  2. Transfer to a large bowl and add remaining ingredients. Mix well.
  3. Refrigerate for an hour (easier to then roll).
  4. Roll mixture into balls and store in refrigerator in airtight container. Makes 20-30 balls.IMG_4036

 Keep Calm & Pumpkin On. xx

For the Love of Fall

While the Summer heat is what we yearn for all year long, it’s the crisp Fall that really warms my heart. The freshness in the air, the changing colours in the trees, and the Fall fashion- I welcome it each year with pure delight.

As we enter October and start to feel the presence of Fall with the cooler temps, I am comforted knowing that many of my favourite things are amongst us;  Thanksgiving (my fav holiday), Autumn hikes, all things pumpkin, cozy knits, fur, scarves, dark mani’s, plum lips, and warm savoury soups (can’t wait to share with you some delish recipes).

What do you love most about Autumn? image

1/2/3/4/5/6/7

 Happy Fall! xx