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For the fellow smitten Muesli lovers...

What better way to end your post party bangover weekend than cuddling up with a big bowl of raw muesli.  Muesli essentially is a raw version of granola, using nutrient dense nuts, seeds, dried fruits, and variations of grains. 

This muesli contains my favorite seeds of all including chia seeds, flax seeds, pumpkin seeds, and buckwheat. Buckwheat is the base of our muesli and despite it's name it does not contain any wheat therefore, you've got the GF stamp of approval. Buckwheat stabilizes blood sugar, strengthens the kidneys, is rich in vitamin E and B vitamins, and is super filling.  Buckwheat that has been roasted is known as kasha and will have a deep amber color. Since this buckwheat will be sprouted, make sure you use raw buckwheat and not kasha. After soaking the buckwheat overnight, drain the water and rinse it thoroughly.  Buckwheat gets slimy as it sits so rinse it until it is no longer slimy. Let it drain well and then let it sit out at room temperature to sprout for 2 days, rinsing it every 4 – 8 hours or so.  At the end of two days, your buckwheat will have little tails and will be ready for the dehydrator. Along with your buckwheat, it would be a good idea to soak and dehydrate your nuts and seeds. This process will remove a lot of the phytic acid found in most nuts and seeds and activate the enzymes which assist with the digestion of nuts. Okay so this sounds more like a weekend project with all this soaking, sprouting and dehydrating, but trust us it's worth it. 

(Note: I have a 9-tray Excalibur dehydrator thats about 6 years old. It's one of my favorite kitchen appliances and it’s the perfect size for making large batches of cereal at once.)

Once your respected nuts, seeds and buckwheat have been soaked/sprouted you can start adding the rest of your ingredients in a large mixing bowl. Muesli is the most versatile, you can make it your own and vary it as you like—mixing your favorite grains and throwing in plenty of fruit and nuts.  A worthy mention why this muesli is the best: it’s contains zero added sugar except for the natural sugar of dried fruit.

Ingredients:

2 cups raw Buckwheat
Water for soaking and rinsing
Pumpkin Seeds
Chia Seeds
Sliced Almonds
Sprinkle of Flax seeds
Half a cup of dried Coconut
Half a cup of dried fruit (goji berries, raisins, unsweetened cherries, blueberries, cranberries, etc)
 

Method:

  1. Soak the buckwheat overnight, drain the water and rinse it thoroughly. Let it drain well and then let it sit out at room temperature to sprout for 2 days, rinsing it (and draining well) every 4 - 8 hours or so. At the end of two days, your buckwheat will have little tails and will be ready for the dehydrator.
  2. Lay buckwheat flat in a single layer on a dehydrator tray. Dehydrate at 115 degrees F for about 6 - 8 hours, until light and crispy.
  3. Once dried, mix buckwheat with your other ingredients like nuts, seeds, and dried fruit. Store at room temperature in a mason jar or airtight container. Serve with a nut milk, yogurt and heat up this cereal on the stovetop if you'd like it warm.

Quick Raw Beet & Carrot Salad

I know what you are thinking.. beets again?!  Yes folks, beets always. Because they are good to our taste buds and good for our bodies. Still in season, beets and carrots have been in abundance this past month or so, ruling our root veggie pallet with hella flavor combinations.  

Sometimes raw beets don't get enough love. But stained hands aside, it's one of the healthiest ways to enjoy this delish vegetable. You see, beets are an incredible source of the phytonutrients, betalains. Betalains provide a wealth of anti-oxidants, specifically that promote eye health and nerve tissue health; aid in detoxification, and present anti-inflammatory benefits. This phytonutrient is also the pigment which gives beets those rich, stained hues. 

All to say - the v important betalains are not  heat stable. The longer you cook your beets, the less nutrients you'll receive. So! Bypass the whole problem and keep these babies raw. Fear not, because this simple and yum recipe makes that pretty easy to do.

Ingredients:

2 carrots, grated
1 medium beet, grated
3 tbsp chopped scallion
1 tbsp chopped fresh mint
juice from 1/4 lemon
juice from 1/4 orange
1 teaspoon sea salt
¾ teaspoon ground cumin
olive oil drizzle
1 tbsp hemp seed hearts

Method:

1. After carrots and beets are shredded in a food processor or grated by hand, transfer the veggies to a serving bowl.

2. Add chopped scallions and mint to the mix.

3. In a medium bowl or in a screw-top jar, combine lemon juice, orange juice, sea salt, cumin and olive oil.

4. Pour enough dressing on top of carrot and beet mixture to coat lightly and toss until combined.  Add more if desired.

5. Add hemp seeds and avocado on top of salad and taste for seasoning.

Spring Flower Tempura

You know spring is officially here when you start eating out of your yard. And by that I really do mean your yard and not just your garden. When the dandelions peak through the cracks in the porch, wild violets sprout along the woodsy edge, and the honeysuckles perfume the air, you know its go time. Let the warm lazy days and picnics with the free-for-the-eating harbingers ensue!

Edible flowers range in taste from sweet, delicate, fruity, nutty, spicy, peppery, and pungent. Theres nothing like frying them up in some good ol' fats (coconut oil) to mellow them out. Our good friend, Marina invited us over one Sunday morning for some homemade flower fritters. Thats right. Floral funnel cakes right at our fingertips. Makes flowers in a vase on your table sound pretty basic, I know. Edible flowers aren't just aesthetically pleasing in food, they pack a powerful nutritional punch along their beauty. Makes us feel half as bad for frying em up. Let's eat to that!

 

Blossoms we used:

Snapdragon
Garlic Chive
Calendula
Sugar Snap
Johhny Jump Ups
Pineapple Sage
Wisteria (avoid stems and leaves)

More edible blossoms:

Blue Porterweed, Borage, Chickweed, Chrysanthemum, Clover, Daisy, Dandelion, Daylily, Elderberry, Eucalyptus, Gardenia, Geraniums, Gladiolas, Hibiscus, Hollyhock, Honeysuckle, Hyssop, Iceland poppy, Indian paint brush, Impatiens, Jasmine, Lemon Verbena, Lavender, Lilac, Milkweed, Marigold, Nasturtium, Orange Blossom, Pansy, Pineapple Sage, Primrose, Queen Ann’s Lace, Red Clover, Eastern Redbud, Rose, Sweet Alyssum, Sunflower, Yarrow, Yucca.

 

While spring produces a plethora of wildflowers, bear in mind that not all of them are safe to eat. This should go without saying, but never eat a plant that you cannot properly identify. Do your research carefully before consuming any flower.  Some are only safe if the stems and leaves are avoided, others can only be ingested in small quantities, some should be avoided if pregnant or nursing etc.  Make sure you know what part and how much of the flower can safely be eaten.  Be sure you’ve properly identified the flower.  Just as eating the wrong mushroom can cause serious health problems, so can eating the wrong flower. Do not use flowers from florists, nurseries, or garden centers unless you know they are organically grown and free of any spray or pesticides.  Generally commercial flowers have been treated with pesticides and/or chemicals to keep them in bloom longer, which aren’t safe to consume.  Choose flowers from an organic garden or wildflowers (in which case, not wildflowers near a roadway or train tracks where they may have been exposed to vehicle toxins). 

Ingredients:

coconut oil
1 turkey egg (or two chicken eggs)
1 1/2 cup seltzer
1 cup all purpose flour
1/2 cup corn starch
1 tsp salt

Method:

1. To fry use about 2 cups unrefined cold pressed coconut oil, heat to at least 325 degrees.

2. Combine flour, corn starch and salt in one bowl and the egg and seltzer water in another. Mix wet into dry ingredients util just combined. Pro-tip: you will have to work fast with the batter, so I recommend splitting up the dry ingredients and adding the wet in two batches.

3. Dredge the flowers in the batter and quickly drop in the hot oil and fry em up in less than minutes. Transfer fried goodness to a paper towel to soak up extra oil. 

4. Top with powdered sugar and lavender/fennel salt. 

Carrot Cake for the GF-Vegan Sweethearts

Carrot cake might be an all time fave amongst us bloomers, and we are especially fond of it when it is made without loads of sugar, oil, and things that are not, by our standards, wholesome ingredients. However, this recipe is. This recipe was taken out of an old journal filled with college notes passed back in fourth in class amongst friends. Yes, college going on high school. An old friend wrote this recipe out for me when I first started kicking wheat out of my diet, in I think it was a statistics class. Has remained the tried and true in my heart inspired by the deathly boredom of frequency tables and math equations. This cake is sweetened with maple syrup, vegan, flour-less, made with coconut oil and yeah, packed with nutrition from garden carrots, ginger, omega-3s and everything in between. I would even say this cake is healthy enough to eat for breakfast (which we did and totally recommend).

Ingredients:

For the cake: 
3/4 cups brown rice flour
1 cup garbanzo bean flour
3/4 tsp baking soda
1/4 tsp salt
lotsa cinnamon
1/8 tsp cardamon *this is optional, not traditional but definitely delish!
1/2 cup coconut oil
1 cup of warm water
1/2 tbsp vanilla extract
1/2 cup maple syrup
3/4 cups grated carrots
2 tbsp grated ginger
1 1/4 cups shredded unsweetened coconut
1 cup of chopped pecans

For the icing:
2 cups raw and soaked cashews
1 cup water
1/2 cup lemon zest
1/2 cup coconut oil
Sweeten with maple syrup to taste

 

Method:

1.  Combine dry ingredients in a large mixing bowl.

2. In a second bowl mix together oil, water, vanilla, and sweetener.

3. Fold wet mixture into dry and mix until just combined.

4. Grate your carrots and ginger, and then add into the bowl. Add any other remaining dry ingredients to the mixing bowl.

5. Pour into your lightly oil cake pan and pop in the oven at 350 degrees for about 40 minutes or until toothpick comes clean.

6. While the cake is baking, whip together your frosting. Just pour all of your frosting ingredients together into a high-speed blender. Scoop out and place in the freezer until your cake is done baking.

7. Take the cake out and let it cool for about 25 to 30 minutes. Slather it with cashew goodness, and eat a large warm slice with a dear friend.


 

 

Sorrel Pesto

The elevating temperatures keep reminding me to start planting my warm season seedlings, which means time to make some room for all the tomatoes, peppers and eggplant! So dearest sorrel, it's the moment I've been waiting for.. HARVEST TIME. Sorrel is one of my favorite herbs. The texture is like spinach, the flavor has a lemony tang, becoming progressively sour as you chew it. Its great raw in salads, soups, sauces, on top of pizza or softened up with potatoes, but I’m going to ride out with my pesto obsession here, for that extra edge. While its lemony-tart flavor hold its own, good olive oil, garlic and chopped walnuts mellow things out nicely.  Sorrel isn’t always easy to find - baby arugula, wild herbs/edible weeds, basil or even watercress is a suitable substitute if you can’t find it. Check your local nursery for organically grown sorrel or find some seeds grow it yourself! 

Ingredients:

2 garlic cloves
1 cup walnuts
20 sorrel leaves
1/3 cup extra-virgin olive oil
1/4 cup nutritional yeast
1/4 teaspoon coarse sea salt
pepper to taste

Method:

1. Combine garlic, walnuts, and sorrel in food processor and pulse until combined. 

2. Stream in olive oil until desired consistency is reached.

3. Add nutritional yeast and season with salt and pepper.

Dill We Beet Again..

Sometimes genius strikes when you least expect it - tired, without a plan, too lazy to drive to Publix... All we knew though was that a) time to try out that fancy expensive vegan nut cheese our Whole Foods recently started selling b) use those gigantic n gorgeous beets from E's super garden c) get as close to a sloppy joe as we possibly can.

Thus we found ourselves with the ever elusive "beet ball", loosely adapted from about 20 different random online recipes but with possibly the most flavorful results we've yet encountered.

This recipe is super easy, so delicious, and while is better considered a starting point for a more full dish (ie beet burgers), these lil fried balls we ended up with were clearly nom enough to post on Bloom.

With beets already in the equation, we had a serious 'aha' moment when we found that one of the only two cheese flavors (does it even need a flavor?) came in truffle, dill, and chive. ALSO pickles were buy one get one, clearly steering our palate towards Polish cuisine. 

Unfortunately we were kinda disappointed with the cheese... It's consistency was almost identical to tofu, it tasted good but not great, and doesn't really melt that well. So we basically just smashed it into the beets balls - which of course added great flavor, but just things to keep in mind if you plan on cooking with it in the future.

Fried these lil' suckers up in some coconut oil - ours were pretty moist so the final consistency wasn't that solid but still worked out. And last these make great fillers for a bread n butter pickle sandwich.

Final result is super healthy, easy, packed with flavor, and ingeniously versatile. Don't think we'll throw down all those dollas for the cheese again, but definitely was worth a try!

Enjoy!

Ingredients:

2 cooked and mashed medium sweet potato
2 packed grated medium sized beetroot
½ cup finely chopped red onion
1 clove garlic, finely chopped
¼ tsp chili powder
½ tsp cumin powder
1 tsp dried thyme
1/2 cup corn flour
salt to taste

Method:

1. Heat a teaspoon of coconut oil in a cast iron skillet and add in the chopped red onion and garlic. Saute until the red onions are translucent.

2. Add in the grated beetroot, sweet potato, cumin, salt, chili powder, thyme. Cover the pan and simmer on low heat until the beetroot and sweet potato have turned soft. Then crumble your cheese into the mixture.

3. Turn off the heat and allow the mixture to cool completely. Once cooled, add in the corn flour and keep the salt & pepper levels in check.

4. Make small lime sized balls or go big with a burger. You can cook them by baking for 30 minutes at 375 degrees or pan fry them up in a low heat.

Superbabe Smoothie Bowl

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True life: addicted to smoothie bowls.. for those mornings you come home from a sweaty run and your basic slurpy smoothie won’t satisfy your need for a wholesome breakfast. Smoothie bowls offer that satisfying filler with a bit of extra thickness and crunch. Move it straw, only spoons needed here. The idea is to make a super thick nutrient dense smoothie combining raw fruits + vegetables + super foods + protein (optional), and cover it in your favorite granola or muesli. You can switch them up each day of the week and add as many toppings as you like. Load them up with nuts, oats, chia, nut butters, coconut, berries, or an assortment of fruit and you’ve got a little piece of heaven. Vary your greens and your fruit combos too! I tend to stick with 80% greens 20% fruit. No matter what you do, its a great way to include a variety of nutrients into your diet.

Ingredients:

Smoothie:
1 Frozen Banana
1 Avocado Halved
1 Peach
Handful of blueberries
1 tbsp Bee Pollen
1" ginger cube
1 tbsp Maca powder
Kale
Sorrel
Filtered water

Cereal:
1/4 cup soaked buckwheat groats
1/4 cup pecans
1 tbsp shredded coconut
Goji berries
1 tsp Bee Pollen

Method:

1. Blend pecans and (soaked) buckwheat groats in a blender or food processor on low to medium. Just enough so that your pecans aren't completely ground. Remove mixture and set aside.

2. Place frozen fruits with enough filtered water to submerge them in a Vitamix or high speed blender. Turn on low to medium-high to puree.

3. Gradually increase the speed and add chopped kale, ginger, maca, sorrel, bee pollen and avocado.

4. Blend until creamy! You may add more water to achieve your preferred consistency! We like ours to be pretty thick to almost a yogurt texture.

5. Add your nut/buckwheat mixture on top of the smoothie bowl and garnish with coconut, gojis and bee pollen.

Nutrient Profiles:

Maca is a nutritionally dense root vegetable grown in Peru. It contains high amounts of minerals, vitamins, enzymes and all of the essential amino acids.  Interesting fact: Maca is super rich in B-Vitamins including B-12 so if you are vegetarian and looking for a good revitalizing source this is worth a try! It’s also high in calcium, phosphorus, magnesium, potassium, vitamins C & E, iron and contains trace minerals including zinc and selenium, and fatty acids. It’s been used for centuries by South American cultures for hormonal balance, stress reliever, stress and depression reduction, increase physical strength, endurance and mental clarity.

Bee Pollen is the male “seed” of flowers/plants that are then taken by the honey bees from flower to flower as they mix the most nutrient dense parts with their own saliva and honey from their hive, creating a small pollen granule for the young bee. It is considered one of nature’s most completely nourishing foods as it contains nearly all nutrients required by humans. It's rich in proteins (approximately 40%), free amino acids, vitamins, including B-complex, vitamins C, A, E K, cartenoids, antioxidants, and trace minerals such as calcium, phosphorous, zinc and potassium.  and folic acid.

Coconut is highly nutritious and rich in fiber, vitamins, and minerals and it is classified as a superfood because it provides many health benefits beyond its nutritional content. Coconut is high in saturated fat and comprised of 65% medium chain triglycerides from lauric and myristic acids. Health benefits include: anti-microbial, anti-bacterial, and anti-fungal properties as well as cosmetic uses for your hair, skin, and nails.

Goji berries have all 18 amino acids as well as mega doses of vitamin A (beta carotene), B1, B2, B6 and vitamin E. They contain more vitamin C by weight than any other food on this planet! Goji berries also contain more iron than spinach as well as 21 other key trace minerals such as calcium, iron, magnesium, zinc, selenium. Goji's are extremely rich in the unique phytonutrient anti-oxidants lutein, zeaxanthin, and beta-carotene which are some of the most important nutrients for healthy eyes and nervous system. Goji berries also contain 18 amino acids, 11 essential amino acids, making them a good source of plant proteins as well.

Sorrel is an under used garden green that is most commonly used to flavor soups and salads. It’s slightly astringent, tart, and almost lemony – in a ways like underripe strawberries or sour grapes – with a spinach-like texture. It contains measurable quantities of Vitamin C and oxalic acid (accounts for the tartness). 

Avocados are loaded with nutrients including potassium, iron, vitamins A, C, E, B-complex, fiber, and heart healthy fats called monounsaturated fats. It contains the antioxidant, glutathione that has crazy anti-carcinogenic powers. High levels of glutathione are found in the liver where the elimination of toxic materials takes place. Glutathione is effective against pollutants such as cigarette smoke and exhaust fumes as well as ultra-violet radiation. Avocados have also been known as one of the best anti-aging and heal scars and burns. The D-manno-heptulose sugar that is found in avocados has been shown to improve the skin epidermis by boosting collagen formation.

{We used a Florida avocado in our smoothie. Florida avocados are significantly larger than the Hass avocados but are lower in overall fat and calories. The Hass avocado is more dense in monounsaturated fatty acids than the Florida avocado where the Hass averages between 18-30% fatty acids while the Florida has about 3-5% fats. This equals out to the Florida avocados being about 25-50% of the total fat content found in the Hass avocados.}

Common Buckwheat, despite the name is gluten free and grouped in the grain family. Buckwheat is slightly nutty, sweet, plump and kinda chewy (when soaked/sprouted). It's one of my favorite grains to use because it's a complete protein containing all 8 amino acids and it's so quick to sprout. Soak 1 part buckwheat to 3 parts water for about 30 minutes, rinse a few times and they are ready to eat or you can wait around for sprouts in about 36-48 hours. For a crunchy buckwheat sprout you can dehydrate them for a few hours (post soaking) for what I call "buckwheaties," a crunchy raw breakfast cereal. There are so many wonderful things that you can do with sprouted buckwheat. Typically if i don't eat them straight after sprouting. I'll leave them in a jar on hand when kitchen creations strike. Sprinkle them on salads, ice cream,  yogurt, SMOOTHIE BOWLS, oatmeal, chia pudding, mix in granola, crackers, breads, cookies or toss with your favorite seasoning and eat em up like popcorn. They are an great source of complex carbohydrates, high in fiber, low in fat and contain so many important nutrients.

Buckwheat Nutrition Profile for 1 cup:

  • Fiber // 17g
  • Protein // 23 g
  • Carbohydrates // 122g
  • Thiamin // 11% DV
  • Riboflavin // 42% DV
  • Niacin // 60% DV
  • Vitamin B6 // 18% DV
  • Folate // 13% DV
  • Vitamin B5 // 21% DV
  • Iron // 21% DV
  • Magnesium // 98% DV
  • Phosphorus // 22% DV
  • Zinc // 27% DV
  • Copper // 93% DV
  • Manganese // 111% DV

Raw Cacao Energy Bars with Cardamom and Rosemary

So FYI cacao is really good for you. No I didn't not spell that wrong. Cacao, kinda like cocoa but healthier and less sugar soaked, is the raw bean which prefaces our sweet soul mate, chocolate.

Cacao subtly resembles the taste of coca, but being much bitter than even yr most dark chocolates. Surprisingly its flavor is still super malleable,  providing serious YOLO status with ingredient combinations for a range of recipes. 

Hence, we have this super random, surprisingly next level tasty energy bars. Flavor overkill barely missed with key ingredients being cacao, cardamom, coffee, rosemary, and pineapple. You're like, lolwut, but we promise you these taste de-lish-ous. 

First off, these bars (or balls or whatever shape you make them) really are natural energy boosters. Raw cacao has shown to increase endorphins, enhance our mood, be mentally stimulating, and provide euphoria due to its chemistry: the alkaloid theobromine and neurotransmitter anandamide. Pair that with coffee and you've got a guilt free buzz to get you through the day. Plus these bars are packed with healthy carbs, from their raw nut and hemp seed crust, keepin' yr tummy happy and your body sustained.

Because making raw energy snacks can get boring, we decided to make use of our winter herb rosemary, with found quirky flavor pairings. Thus we came to the perfect trifecta of an herb, a spice, and a fruit. Rosemary pairs well with tropical fruits, and pineapple provided the right texture and super sweetness for the bitter cacao. Cardamom pairs well with sweets generally, but also coffee. So with everything together, the flavors really pop off.

Our crust, or base, is pretty basic in the realm of raw treats. And the order of which you chose to mix your ingredients is chose your own adventure. Add the coffee to your cacao or in with the crust. Leave pineapples bits as whole layer before the cacao. Either way it'll all taste good!

Ingredients:

For the base
1 and 1/2 cups of raw soaked nuts: I used cashews, pecans and almonds are great too!
About 1 cup or less of pitted dates
About 1 cup or less dried, unsweetened pineapples
2 tbsp raw, shelled hemp seeds
A few sprigs of fresh rosemary

For the cacao topping
1/2 cup cacao nibs
2 tbsp finely ground coffee
1 tbsp of cardamom, or more to taste
1 and a half tbsp of raw coconut butter
1/2 tbsp or raw honey

*for extra creaminess, add more coconut butter and/or honey. Alternatives: handful of cashews or half an avocado
 

 

Method: 

1. After soaking your nuts, add them to your food process and grind until they've been finely ground.

2. Add in your dates, and then after your pineapple, until its consistency is smooth and sticky.

3. Laste add in your hemp seeds and rosemary, with only a few pulses. They don't need to be too deeply ground. 

4. Take your base and press into whatever dish you're using: shallow pie pan, cupcake molds, or even just a plate.

5. Add all of your topping ingredients to the food processor. Continue to pulse until the nibs are at a desired consistency. For a much smoother, creamier topping, add more coconut butter (or listed alternatives) until its the density of a smoothie. For a crunchier bite, let up on a pulsing so that the nibs are aren't completely ground. Add more honey or a few dates if  you don't find it sweet enough. However, because the base is so sweet try to leave the topping less so.

6. Pour, or spread, atop your base. Press any additional rosemary sprigs or leaves as seen fit. Freeze for a hour or refrigerate for longer. They should last for about a week! I.e. best week of yr life. 

Raw Rosewater Pistachio Cookies

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Magical flavor combo makin' my mouth water just from posting these pics. Rosewater is great for skin health, pistachios are great for heart health, and you've already heard us preach on coconut and honey. Raw = maximum nutrition ingestion. E, what am I missin? Aside from one of these cookies of course.....

Ingredients:

2 cups raw shelled pistachios
4 tablespoons unsweetened shredded coconut + more for garnishing
3 tablespoons pure rosewater
1/2 cup extra virgin coconut oil melted
1/3 cup 100% pure Grade B maple syrup  or local raw honey
1 pinch of unrefined salt

Method:

1. Grind pistachios in a food processor until ground into a flour. 

2. Add other ingredients, blend until well integrated and refrigerate for flavors to intensify and mixture to harden.

3. Take 1 tablespoon of the mixture at a time and roll into a round ball topped with the leftover coconut flour. You can shape into flattened out cookies or round balls. Arrange on serving platter, add back to fridge to set, and serve with your favorite tea or just nom your way through an afternoon pick me up.

Garden Greens & Sweet Potato Soup

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Soup is seriously one of the easiest, and most satisfying meals to make when the weather gets cold. Plus it acts as an impromptu hand warmer by way of mug. No disrespect to the wide array of canned or boxed soups, that you can pick up anywhere from the gas station to the grocery store. Using fresh ingredients, especially those picked from the garden just a few hours earlier, usually makes the meal worth the extra hours and work. Save the campbell's for desperate times.

This soup is easy, nothin' fancy, but tastes way too delicious. Way too delicious because of the incredibly fresh, crisp, and homegrown greens used in the recipe. The greens: kale, collards, and cabbage; plus hearty sweet potatoes make this soup heavy enough for winter nights and empty stomachs. A few other necessary ingredients to top it off, and everyone's happy!

Ingredients:

Greens: kale, collards, and cabbage. However much you'd like to use. I put about a 2 heads of each.
2 medium-sized organic sweet potatos
No-chicken vegetarian bullion (or real chicken bullion), amount dependent on how much water you use
2 small red onions
3 cloves of garlic
1 can crushed tomatoes 
1/2 cup of apple cider vinegar
1 tbsp organic coconut oil
Salt, pepper, other seasoning to taste

Method:

1. Dice the onions and garlic. Sauté in coconut oil. Cooking stirring for five to ten minutes. Use the pot you'll be cooking the soup in.
2. Once the onions and garlic are soft, add in your water and bullion. The amount of bullion is dependent on how many cups of water you use. Also add any extra seasoning.
3. After adding the water, throw in your cubed sweet potatoes. Keep the temp on high and allow the water to reach a boil. Once it has, turn it down to low and cover the pot.
4. After about 10 minutes (more or less), check to see that your sweet potatoes are tender. If so, throw in your greens and crushed tomatoes. 
5. Keeping the stove temp on low, place the lid back on the pot for about 5 to 7 minutes, or until the greens are soft. This will happen quickly so keep an eye out. Nobody wants mushy greens!