vegetarian | gluten free | egg free | dairy free | soy free | vegan
10 minutes or less
What You'll Need:
1 1/2 c unsweetened almond or coconut milk.
1/4 tsp ground ginger
1/4 tsp cinnamon
1/4 tsp turmeric
1/8 tsp pure stevia
Heat milk, then transfer to a high speed blender with spices. Pulse into frothy goodness.
Warms the soul, most literally from the inside 👉🏼 out!
vegetarian | gluten free | soy free | dairy free | egg free | vegan
25 minutes or less | batch prep
What You'll Need:
1 Tbsp fresh ginger, minced
1 medium onion, minced
1 Tbsp coconut oil
juice of 2 oranges
1 can full fat coconut milk
1 Tbsp red curry paste
1 pound carrots, ends trimmed and cut into hunks OR 1 pound bag bay carrots
3 c filtered water
1 tsp sea salt
black pepper to taste
8 Tbsp hemp hearts
Saute ginger & onion in a large soup pot with coconut oil. Cook until aromatic.
Add remaining ingredients (except hemp hearts!). Bring to a boil. then reduce heat to low and cover for about 20 minutes, or until carrots are tender.
Puree to desired texture using an immersion blender*, or by transferring to a traditional blender.
Divide into (4) containers for easy grab & go lunches throughout the week, or pop entire pot into the fridge (covered) to easily reheat later in the week.
To serve, reheat & top with hemp hearts.
*Your life will change when you invest in an immersion blender. Get one.
Serves 4.