Turmeric Ginger Carrot Soup

IMG_8806There is a joke about Vermonters, that all we talk about is the weather. Well, it's kind of true. But to our defense, we get a lot of weather, and it's always changing and intense and both lovely and crazy and all over. So yeah, we talk. A lot, about the weather. And on that topic, I am trying so hard not to complain, but honestly, I am getting a little sick, both physically and mentally from all of these  super, to freaking cold temperatures. Yesterday the high was 0 ( which was at like 2 in the morning)  and factor in the windchill, the temp stayed at like 25 below. It f**king sucks. I can't  stay outside for too long or else I will probably die. The dog  is having a hard time making it around the block before he gets ice paws, and the mister, well he even started wearing gloves (he wears a sweater all winter and never gets cold…..he is officially cold)

 And not only is the cold keeping us all indoors, but its making us all borderline sick. We both have been fighting something for the past few week. The headaches, stuffy nose, chest congestions. The puppy is getting super dry skin and gave himself a hot spot. BLAh!! Ok, enough! No more complaining

Because  I do really love the winter and all the pretty snow!!!!

But we are feeling kind of sick so to make us feel oh so much better, a fantastic, super tasty, healing, good for me, good for you, soup. Turmeric ginger carrot… oh man. Made with lots of ginger, turmeric and garlic and finished with a drizzle of raw honey. This soup is exactly what we need. All ingredients scream.. FEEL GOOD, BE WARM AND COZY! Almost everything in it has antibacterial and anti inflammatory properties. The veggies are hearty and heathy and just eating soup helps to keep hydrated. And the best part..it tastes so freaking amazing. 

So whether  you are feeling a little mah, or just a little hungry.…this soup is where it's at!


Lots of chopped up carrots, a small onion, a little bit of cauliflower I had left over and a small beet. If you don't have the cauliflower and or a beet, just use  ares pepper or another 2 carrots.. no biggy. 

Then we have the fresh ginger ( you can use powdered) turmeric and garlic.  All the good healthy spicy and yummy stuff. 

IMG_8747I accidentally spilled the turmeric on the counter..but it kind of looks like I might have done it on purpose… yeah, let's go with that.  Chop the garlic and he ginger into    chunksIMG_8761And toss into the pot to warm and activate. Just a little toasty toast. 

IMG_8765And the veggies are roasted and tender and smell so good.  It took a lot of will power to not eat the whole pan right there.

IMG_8798I added the roasted veggies and 3 cups water straight into my pot  with the spices because I used an emulsion blender. If you are using normal blender, add the veggies, the toasted spices and the water to the blender and blend until smooth. Then transfer to a pot.

IMG_8832Pretty much all blended together….(I left a few big chunks in there to snack on while I was waiting to eat serve…I was really hungry) and let to simmer for a little longer...


And now ladle into a bowl and get ready for a fantastic finish… drizzle a spoonful of raw honey into soup…….so so good. You could add the honey before serving, but heating it kills all the good antibacterial stuff so that's why we wait. Then  I sprinkle some chopped kale and chives. (do it if you want, but not necessary)

Now enjoy. Let the warmth wash over you and feel all those good spices helping to fight the good fight to keep you well and all the yummy to satisfy your hunger.

And lets hope for some warm (above 0!!) weather!


Turmeric Ginger Carrot Soup


  • 5 large carrots
  • 1 small onion
  • 1 small beet*
  • quarter head cabbage ( or a cup of frozen)*
  • 2-3 teaspoons  turmeric 
  • 2-3 tablespoons fresh  ginger (1/2 teaspoon if using powdered)
  • 4-6 cloves garlic
  • salt pepper
  • raw honey (omit if vegan)

* If you don't have or want to use beet and or the cauliflower, you can use a red pepper, a small sweet potato, or just use a few more carrots. 

Chop all veggies into similar sized chunks and toss into a lightly oiled pan or on a baking sheet and sprinkle with salt.  Stick in oven at 425 for about 30 minutes or until all veggies are fork tender. 

In a large soup pot or dutch oven, toss chopped garlic, ginger and the turmeric and place on medium heat for a few minutes to activate the spices. Add the roasted veggies and 3 cups water to pot (if using emulsion blender) and blend until smooth. If using a blender, add the toasted spices, roasted veggie and 3 cups water and blend until smooth then transfer to a large pot or dutch oven. Add salt and pepper to taste. Turn heat down to  simmer and let cook for an addition 10 minutes. 

When ready to serve, ladle soup into bowl and drizzle a spoonful of raw honey into soup. Garnish with fresh chopped kale, chives, cabbage or whatever you want. (or nothing is good too)

Mustard and Carrots

IMG_7346 Mustard and carrots.  It's that simple.

Yup, I eat this at least once a day. It's that good (and easy).  Now I must admit that I don't usually have such pretty carrots (The mister gave me this rainbow of carrots for my birthday) and I usually don't chop the carrots oh so nicely or have a little vessel of mustard, but I figured for the sake of a picture, you would rather see this then a picture of me standing with the fridge open, chomping on a huge unpeeled carrot, squirting mustard directly in my mouth. (that's how I usually eat most of my snacks)

Today I kept it simple with plain yellow mustard,  but I sometimes spice it up with horseradish or jalapeno mustard. Or once in a while I'll do mustard and sprinkle on (or in my mouth) some nutritional yeast, garlic powder or even red pepper flakes for a little kick. The possibilities of mustard on carrots it endless.

You might be saying to yourself that this is crazy, but really, is it any weirder then some of the things that you eat that others find kind of strange? So maybe just try it.  I promise, you won't be disappointed.

Happy Monday!


Blood Orange Ginger Lime Sparkler Pop

IMG_7737IMG_7582  IMG_7701  I have been meaning do a post on seltzer and syrups for a while now and this one is perfect… Everyone around me has been getting sick and I am trying my hardest to not get anything. 

Citrus and ginger…. Two of my favorite things, combined into one super refreshing, light and crisp, thirst quenching drink. Tasty and packed full of vitamin C from the citrus and blood warming, tummy healing ginger. Its kind of a feel better elixir, a good for you drink, a sparkler pop.  A drink everyone can get into       (the mister even liked it), And it has no added sugars or nasty coloring, it can't get much better.

Feeling Happy, feeling crappy, or just plain feeling, this drink is a good for it all.


I made the ginger date simple syrup ahead of time.. All I did what chop 2 1/2 tablespoons fresh ginger and  about 3 tablespoons pitted dates and added to a pot with a cup of water. Simmered the stuff until the dates were mostly dissolved, about 15 minutes, took off the  heat and pureed it. I let it steep for another 5 minutes and strained….no biggy.   This is a milder sweet simple syrup. If you like sweeter add more dates or even add a bit of honey… Do what tastes the best to you.


Juice the lime and blood orange…..so much pretty!

I ended up with about 12 tablespoons of juice from a the lime and the orange.. If you need or want to, juice an additional orange and lime. 


Add 2-3 tablespoons of the fresh juice per 12oz glass and add about 2-3 tablespoons of the ginger date syrup…(adjust amounts to you taste) Top off with cold plain seltzer water and maybe an ice-cube or two. ( I would have if I had thought to make ice)

IMG_7733So lovely…. so nice. I really got into these flavors. This drink has the ability to make you feel warm and cozy while being cold and fresh. It makes me happy.

Double thumbs up here!

Stay un-sick!


Blood Orange Ginger Lime Sparkler Pop


  • 2 1/2 tablespoons fresh chopped ginger
  • 3 tablespoons chopped dates (more if you want sweeter)
  • 1 cup water
  • 1 lime
  • 1 blood orange
  • Plain Seltzer water
  • Ice (optional)

For the ginger date syrup

In a small pot on low heat, add chopped dates and ginger to a cup of water. Simmer until dates  have mostly dissolved, about 15 minutes. remove from heat and puree with either  a blender to a hand emulsifier. Let steep for another 5 minutes and strain, reserving the pulp (add it to soup or salad dressing). Let completely cool.

To assemble drink, juice blood orange, and lime. Add about 3 tablespoons of the ginger syrup and 2-3 tablespoons of the citrus juice per 12 0z cup. Top with plain seltzer water, give it a light swirl with a spoon or straw and add ice cube if you want. Now have at it!

Citrus Avocado Salad

 IMG_6040 Whenever me and the mister get invited / show up for dinner at someone's house, I like to bring at least one thing to contribute to the meal. First, because I am nice like that. Secondly, because I get to make food for other people besides Nick and get new feedback on recipes. (Sometimes I think he tells me things taste amazing when they might not) And thirdly, its nice to mess up someone else's kitchen besides my own. So last night we went to my sisters and  I made a salad.  A very easy and virtually mess free salad…….I still made a mess (I cleaned it up myself!)

 The salad I made was a light, crisp, and citrusy thing of beauty. Not exactly what one would think to eat on a freezing my face off cold day, but hey, you can't help what the body craves. Plus, if you  make it for. lets say, a sister that is making french fries and hamburgers for dinner..then a light and citusy salad is just what you need. Feedback from the mouths that ate it….Fanstastic combo! Best Salad ever! Never going to eat anything else! Ok, not so dramatic, but this was a winner. And for real, this salad takes about five seconds to compile and all the ingredients are really accessible right now so really, why not? 


 Nice crisp  kale. Thinly slices red onion for a nice bite. Orange for that sweet citrusy and juicy smack and avocado to add a perfect creamy finish. Lime to make it perfect. IMG_6026 Start with the  base layer of kale… then first goes the sliced onion. (Make sure it's thinly sliced or else it will be to overpowering)IMG_6034  Add thinly sliced oranges…oh boy, your half way there!!!

IMG_6039Top with thinly sliced avocado, a sprinkle of salt and drizzle with lime juice. I also served with an extra wedge of lime, there is never too much lime.


Now you can stand back, take a picture, send to all your friends and make them jealous of you fantastically pretty and oh so delicious salad. They will ask, "What is that amazing looking dish you are eating?" Your response will be.."Check out the blog..the lovely crazy…and make it yourself! " (yes, I am shamelessly plugging myself here) 

Anyway, enjoy the day and try to keep warm!


Citrus Avocado Salad (Makes 2)


  • A few good handfuls of kale leaves
  • 1 orange
  • 1 avocado
  • 1 lime
  • 1/2 a red onion

Remove tough stems from kale and chop leaves into small month sized pieces. Thinly slice  onion, peel and thinly slice orange and cut avocado into…yup you got it, thin slices. 

Kale into bowls, top with  onion, orange and avocado. Top with the juice of half a lime…Add a sprinkle of salt.