Thursday, November 16, 2017

Organic Beet Sweet potato Apple Soup drizzled with Tahini (VEGAN_)

  1. When I made this soup I had gotten an  over whelming amount of outdoor and Indoor work today ( not to mention it was raining like a tropical storm and the wind was ridiculous but not really tropical because its late fall in the Pacific Northwest and its cold lol hahaha Now I am taking Some Delicious Organic Various beets ( red and golden) and apples from the orchard and making a delicious Soup for Tonight ! I'm thinking along these lines Organic Beet Sweet potato Apple Soup drizzled with Homemade Tahini
    And also a side not if you have time Roast your Veggies before hand if you can if you cant and are pressed for time that is okay too , the roasting however brings out the natural sugars and more flavor but I make it both ways depending on the time frame I have , ENJOY !
This Soup is perfect with all the winter root veggies all about !

2 or 3  tab of Earth Balance or Oil of choice ( Coconut , Olive , so forth)

1 Leek chopped ( white and light parts only) ( if tolerate we don't use them)

4 Garlic Cloves, minced

3 or 4 large sweet potatoes , cut into cubes (peeled)

5 Large beets - I used gold and red

2 Large carrots peeled and chopped 

1 LARGE Apple peeled and cubed
1 tab of honey 

6 cups of Broth of Choice ( Of course if your version if VEGAN use Veggie Broth :)

Salt and pepper
1 1/2 tsp of Coriander
1 tsp of Cumin

add your oil of choice to a stock pot and add your root veggies ( beets, leeks, carrots, sweet potatoes ) and garlic and spices , and Honey ( I personally just used a small amount of organic can sugar)  sauté over medium heat watching carefully so it does not burn for 10 min until the veggies start to soften and get slightly glazed, then add your Broth.
  Allow all the veggies to cook in the broth over medium heat until the veggies are done ( don't over cook the veggies) and then add to a Blender and blend until smooth.

 for the Tahini add some to the Top or you can use Annie's Green Goddess Dressing and put a few lovely drizzles over the top or for HOMEMADE Tahini see the recipe Below :

Tahini Recipe
1 cup of Sesame Seeds
2-4 Tab of Neutral Oil ( Like olive, or canola , or grapeseed)
Toast the seeds in a flat skillet for 5 min , stirring them allot so they don't burn. Once toasted , about 5 min , set aside and let them cool for 30 min.
( I like To add a few pinches of salt to it too)
Using your Food Processor or Blender add the cooled seeds and add the oil , 1 TAB at a TIME , BLEND UNTIL it forms a nice paste.
You can store it up to 1 month in the fridge covered.

LEMON Tahini Dressing
2 garlic Cloves
1/2 lemon juiced
1/4 cup of Olive Oil 
salt and pepper to taste
Parsley, dried 1 tsp
Cumin 1/8th Tsp or more depending on your taste.
1/2 tsp Coriander
OPTIONAL - sweetener of choice I add a pinch of Organic Cane Sugar to balance everything out.

JoAnnaGlutenFreeChef&HealthEnthusiast All images & content are copyright protected. Please do not use my images without prior permission. ALWAYS link back to this post for the recipe.
2009-2017 JoAnna L McGarvie
Disclaimer - Please Consults your Dr. Before changing your diet and including supplements and so forth, I am not a licensed  DR just someone who is well learned in this area from my own re search and health journey.  Blessings !

Monday, February 20, 2017

Tomato Free Pasta or Veggie or Dip Sauce

Tomato-less Pasta or Veggie  Sauce
 I try to use Organic or local veggies and fruits as possible I hope you enjoy this as much as we do!


1 tablespoon organic extra virgin olive oil or Earth Balance or Coconut Oil
2 yellow onions, chopped ( If Tolerated )
if Not Like me i cant so I use 2 green Onions !
6 garlic cloves, minced
1 pound carrots, chopped
1 medium beet, chopped
2 Tsp of Organic Cane Sugar
1 cup water
1 teaspoon sea salt
2 tablespoons fresh lemon juice
1 Organic apple
1stp of Cumin
2 Tsp of Tumeric
Fresh Basil and Fresh Flat Leaf Italian Parsley


Melt the your choice of oil  in a large pot over medium heat, and saute the onions  or green onions , until they are tender and golden, about 10 minutes. Add in the minced garlic and saute until fragrant, about 1 minute. Add in the carrots, beet, and water and bring the mixture to a boil. Cover and lower the heat to a simmer, cooking until the carrots and beets are fork-tender, about 30 to 40 minutes.
Carefully transfer the mixture to a high-speed blender, add the salt and lemon juice and spices and fresh herbs  , and blend until smooth. (Be sure to cover the vent in the lid of your blender with a dishtowel to prevent the top blowing off from the pressure of blending hot liquids!) Taste the sauce and adjust any seasonings, as needed, including a dash of oregano and basil, if you like! You can also add additional water, if you’d like a thinner sauce.

Serve warm over your favorite vegetable or pasta dish, Breadsticks , Dip  and enjoy!