Pro-Active Health Coach
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It doesn’t get simpler than a one-put-dinner with whole grain, lots of fresh vegetables and delicious spices.

As I rummaged through my fridge for things to use for dinner, this is what I found: Beets, Butternut Squash, Leeks, a piece each, of Celery, Garlic and Onion. Of course I’m thinking of Soup. If I play up the sweetness angle of the beets and squash, I will roast them in a bit of Coconut Oil and then stir a little Cashew-based sour cream into the finished soup for a contrast. What do you think?

I just wanted to follow up on my post from yesterday. I’d roasted those cubes of veggies and had a creamy vegan cashew-based cheese sauce. Today I used the other things from that photo including the cooked brown rice, grated carrots, onions and beets, sliced avocados and a maple syrup vinaigrette to finish up all the things in my fridge. Out with old and tomorrow, in with the new.

Clearing out all the extras in my fridge after the holidays. What to do? I’ll post pics later after some of the firm veggies get roasted. The brown rice will be re-heated along with the vegan Cashew/Sun-dried Tomato cheese sauce. Maybe the Beets and Carrots will participate, grated , in a Buddha-bowl style concoction with the Tomatoes, Spinach, Ginger & Sweet Onion & Avocadoes. Let’s see how this goes.....

I saw this and wanted to share it with you. Just as in coaching we use reframe and in cooking we use repurpose when we need to change what we have in front of us into something that works better or tastes better or moves us in a better direction. I’m adding this re-directed to my list of valuable tools.

This is a silky, rich Vegan soup. I had to make room in my fridge for some fresh groceries for the holidays so I cleared out a pound of Carrots that were getting bendy, a piece of Ginger that was in need of being used. Turned it into a Roasted Carrot Soup made richer with a tablespoon of Cashew Butter and freshened with fresh Lemon juice. Surprisingly delicious, smooth and satisfying.