This soup is wonderful for the transition from summer to fall. Tomatoes are obviously a star of the summer garden and yet, a warm bowl of soup welcomes cozying up celebrate those colder months. And while this soup will be best with in-season homegrown tomatoes (I cannot lie), you could easily make it year round with store bought tomatoes or even canned (use two 28oz cans of fire roasted tomatoes and skip all the steps involved with blanching and broiling). So however you decide to tackle this recipe, enjoy the ever-comforting art of stirring that soup pot!
Garden Fresh Tomato Soup
12 medium ripe tomatoes of any variety
1/4 c olive oil, divided
2 T balsamic vinegar
1 t salt, divided
1 t black pepper, divided
1 sweet onion, chopped
3 carrots, chopped
1 t dried basil
1 t red chili flakes (optional)
1 1/2 c raw cashews
1 quart vegetable broth
Large handful fresh basil
Bring a large pot of water to a rolling boil. Preheat your broiler to high and set out a large, greased cookie sheet. Score each tomato by making an X anywhere on the skin. Gently drop each tomato into the pot of water and return to a boil. After 2-3 minutes (or when tomato skins begin pulling away from flesh), remove tomatoes with tongs and set aside to cool slightly. Once cool enough to handle, peel each tomato and slice in half (discarding any remaining stems/cores), placing on the cookie sheet. Toss sliced tomatoes in 2 T olive oil, 2 T balsamic vinegar, 1/2 t salt, and 1/2 t black pepper. Broil for 5-10 minutes, or until tomatoes begin to darken and bubble.
Meanwhile, empty your water pot and return to the stove over medium heat. Add remaining olive oil and sauté chopped onion and carrots until veggies begin to caramelize. Then, add in remaining slat, pepper, dried basil red chili flakes (if using), and cashews. Stir to combine and continue sautéing this mixture for 5 more minutes (use a splash of vegetable broth here and there if bottom of the pan requires some deglazing). Lastly, add in vegetable broth and broiled tomatoes (with all their juices). Stir to combine and bring to a simmer. After 5 minutes of simmering, puree the soup 'til smooth by transferring to a blender or using an immersion blender. Lastly, stir in fresh basil 'til wilted. Serve immediately and top with extra basil, red chili flakes, parmesan cheese, or a drizzle of olive oil, as desired. Store leftovers in the refrigerator for up to 1 week or in the freezer for up to 6 months. Enjoy!
When the end of summer rolls around, I am eager to see the weather cool down (I know I'm not alone in this), but I'm not as eager to say goodbye to all the produce that's been readily available for the past few months. Don't get me wrong--I adore fall produce (and we'll celebrate it plenty here on the Nourished! Recipes page in just a few short weeks...don't you worry). However, nothing really compares with the bold flavors of summer. I would say that summer produce, unlike any other time of year, sings on it's own. What I mean by that is while we may need to dress up squash with oils, spices, and proteins in the winter and while we may need to roast asparagus with garlic and lemon in the spring...come summer time, items like tomatoes, stone fruit, berries, melon, and avocados are amazing on their own.
Now that I've declared my love for summer produce for the thousandth time this year, I'm squeezing one more peach recipe into the arsenal before the close of this marvelously sunny season. And while peaches are one of those fruits that stand on their own quite nicely, we will be dressing them up a bit for the sake of today's dish. I can't wait for you to taste this Peaches and Cream Oatmeal! Now when I say cream, I'm actually referring to the creaminess of the oat milk you'll use in this recipe. I find oat milk thick and delicious (not particularly on its own, but in a recipe--yes!). And while you can certainly swap the oat milk for dairy and the flax eggs for actual eggs, this baked oatmeal serves as a lovely vegan option on its own. In fact, serve it with a dollop of coconut cream if you want to really play up the dish's name. Enjoy!
Peaches and Cream Baked Oatmeal
3 c chopped peaches, divided
3 flax eggs (1 flax egg=1 T ground flaxseed + 2 T water, whisked)
2 c oat milk
1/3 c maple syrup
2 T oil
2 t vanilla extract
2 1/3 c old fashioned oats (use certified gluten free if necessary)
2 t cinnamon
1/4 t nutmeg
1 t baking powder
1/3 c pumpkin seeds
Preheat oven to 350 degrees. Grease a 9x9" square baking dish and sprinkle in a little over half of the chopped peaches to cover the bottom. In a mixing bowl, whisk together flax eggs (important to make flax eggs first as simply adding flax and water to the wet ingredients will not yield the same results), oat milk, maple syrup, oil, and vanilla extract. In a separate mixing bowl, mix together oats, cinnamon, nutmeg, baking powder, and salt. Add wet ingredients to the dry ingredients and whisk to combine. Fold in pumpkin seeds and pour batter evenly over peaches. Top with remaining peaches and bake for 45-50 minutes, or until center is no longer wobbly and edges have turned a nice golden brown. Cool for 20 minutes before serving in squares. Once fully cooled, store covered in the refrigerator for up to 5 days.
This recipe will help summer last longer and satisfy those who wake up craving dessert...because if I haven't mentioned it yet, I eat fruit crisp for breakfast.
Make 12 servings
For the filling:
10 organic peaches, pitted and sliced lengthwise
1 c organic blueberries
¼ c quick oats
¼ c coconut sugar
1 T organic corn starch or arrowroot powder
For the crumble:
¾ c coconut flour
1 c quick oats
3/4 c coconut sugar
1-1 ¼ c soft, but not melted coconut oil
¼ t sea salt
1 t ground nutmeg
Preheat oven to 375. Combine ingredients for filling and transfer into a large glass baking dish. In a separate bowl, mix together ingredients for the crumble with a clean hand and press over filling. Bake for 30 minutes, until fruit is bubbling and topping is golden brown.
This is what I've been eating for breakfast most mornings this month...it's full of fiber and nutrients and tastes oh so yummy with a cup of coffee. Try it out for yourself!
1/4 c quick cooking oats
1/2 c water
1 T pumpkin puree
2 T organic raisins
1 t maple syrup
1/2 t cinnamon
1 T ground flax seed
1/2 organic fuji apple, chopped
1/4 c coconut milk
Combine first 7 ingredients in a microwave safe bowl. Microwave for 1.5 minutes. Stir in apples and coconut milk. That's it!
We so have another two months of warm weather left in Southern California, but today I'm sitting in 73 degree overcast bliss and allowing myself to dabble in autumn plans...
These plans include publishing a second edition of A Nourished Holiday and, of course, sharing more recipes here! As I type, I've got a batch of rustic applesauce simmering on the stove. Making applesauce is my favorite way to use up the questionable looking apples from an orchard haul (though a trip to such an orchard may still be weeks off). Apples are just coming into season right now, so enjoy this super quick and simple recipe that's packed full of fiber.
12 sweet apples, preferably organic, partly peeled (it’s ok to leave a little on for texture) and trimmed of any really crummy spots
2 c organic spiced cider (100% juice)
2 t cinnamon
Core and chop apples into 1” pieces. Dump all ingredients into a large soup pot and stir to combine. Simmer for 30 minutes, stirring halfway through. Then, strain juices (save them for a sauce or double strain them and drink as spiced cider!) and you’re left with a pot full of spiced, soft apple pieces. With a potato masher, mash apples until you have a smooth-chunky consistency. Serve hot or cold, plain or with fried food (like potato pancakes).
For baby food, cut the cinnamon in half and puree apples after straining. Keeps well in the freezer for up to 6 months.
I announced earlier this year that I Feel Super Nourished, A Cookbook is due to hit the world all shiny and published sometime in the Summer of 2017. I am so excited about getting this passion project into hungry hands!
Well today I completed the first draft! That's nearly 100 recipes written and to celebrate, I'm sharing another favorite for you. It's timely, too, because as those of you with vegetable gardens know, cucumbers coming into season. Enjoy!
Homemade Dill Pickles
Fills 1 wide mouth, quart-sized mason jar
1 lb organic cucumbers (any variety will work, though Persian are a great shape), sliced into desired pickle shapes
3 full fronds dill
½ T multicolored peppercorns
1 t cumin
½ t garlic powder
½ c white vinegar
½ c apple cider vinegar
1 c filtered water
2 T kosher salt
Fill jar with sliced cucumbers, dill, and spices (not including salt). Secure lid and shake to coat cucumbers with spices. In a large, microwave safe bowl make brine by combining vinegars, water, and salt. Microwave on high for 3 minutes, or until brine boils. Pour brine into mason jar. Top the jar off with water if it doesn’t quite fill to capacity. Seal jar with lid and refrigerate. Within 24 hours, pickles will be cool and crisp! Yum.
The weather is doing all sorts of mysterious things across the nation this week. We went from hot to rainy in a matter of hours here in Southern California, watching a broadcast in New York this morning, I see people freezing their cans off...and Instagram posts from the Midwest tell me there are even new blankets of snow in certain states! Weird.
So, I thought it appropriate to whip out a cozy recipe. If you're chilling inside this weekend because of the cool weather, but wanting to stay diligent with the spring cleaning you may be doing for your body (I know I'm not the only one who starts to lighten up her diet this time of year), a steamy bowl of vegan chili might just fit the bill!
Vegan Crockpot Chili
1 T extra virgin olive oil
1 medium onion, chopped
1 organic, red or orange bell pepper, chopped
6 cloves garlic, finely chopped
½ t sea salt
½ t cracked black pepper
1 t cumin
1 t cinnamon
1 t chili powder
2 zucchini, chopped
2 yellow squash, chopped
2 cans (15 oz) black beans, drained and rinsed
1 can (15 oz) fire roasted, chopped tomatoes
2-4 c vegetable broth
½ c steel cut oats
In a large skillet, over medium heat, cook onions and peppers in the olive oil, until onions are translucent. Add garlic and all seasoning and cook for an additional 1-2 minutes, just until garlic begins to brown. Immediately transfer this mixture to a large crockpot. To the crockpot, add the zucchini, yellow squash, black beans, tomatoes, and 2 c vegetable broth. Cover and set crockpot to low for 4-6 hours. Two hours before serving, add the steel cut oats to the chili, stirring to combine. Also at this time, add additional vegetable broth if chili needs more liquid (depending on your crockpot, this may be the case...I would simply eyeball it, making sure there is enough liquid to generously coat the oats). Chili is done once oats are cooked through (about 2 more hours on low).
Enjoy, and have a cozy weekend!
I know what you're thinking! Ew. And honestly, the best way to introduce people to this recipe is to say, "Here, taste this chocolate pudding!" THEN, when they're like, "Oh, wow, that texture is awesome," you come at them with, "Yeah, it's made with avocados." Stunning ensues. But this is a blog and I can't give you a spoonful of the stuff, so you'll just have to trust me. I straight up prefer this pudding to a conventional one and as an added bonus, it totally counts as a serving of vegetables. With Valentine's Day just around the corner, I thought another chocolate recipe was called for. And no, it's not green (see photo). You and/or your sweetie will love this!
2 medium, ripe avocados, peeled and pitted
1/4 c milk or milk substitute (I made a version last week with organic half and half and this week's batch was with coconut milk...both delicious)
1/4 c unsweetened cocoa powder
1/4 c pure maple syrup
1/2 t vanilla extract
2 oz organic dark chocolate, chopped
Pinch coarse sea salt or kosher salt, to taste
In a blender, combine first 5 ingredients. If you have a great blender, it will take care of this completely, but it you have a weak blender (like me), you'll want to then transfer the contents to a bowl and whisk thoroughly until no avocado bits remain visible. Finally, fold in chocolate chunks and salt. Serve cold with a dollop of organic whipped cream or coconut cream, if desired.
Happy Valentine's Weekend!
Dill is the star of this month's Nourished! recipe. I fell in love with dill when I traveled to Turkey for two consecutive summers as part of my cross-cultural internship for my Intercultural Studies degree. The only experience I'd had with dill before those summers was having it sprinkled over my Grandma's potato salad. It was a distinct, peppery taste that I wasn't used to. I had little option, though, to go without it since Turkish cooking is smothered in fresh dill, especially if it's any sort of raw vegetable dish. I quickly began to associate the smell and flavor of dill with my time in Turkey and my mind and palate were changed.
Like all herbs, dill is very low in calories and high in flavor. It specifically contains beneficial levels of vitamin A, vitamin C, and calcium. Paired with the fresh tomatoes and cucumber here in the salad, you've got yourself an immunity booster!
Enjoy this recipe full of seasonal goodness:
Turkish Tomato and Cucumber Salad
-1 organic cucumber
-2 large tomatoes
-2 large fronds of fresh dill, rinsed and coarsely chopped or 1 t dried dill
-1 T olive oil
-1 T balsamic vinegar
Peel cucumber lengthwise, in stripes (leaving half of the skin intact). Chop cucumbers and tomatoes into bite-sized pieces and combine in medium bowl. Add dill, olive oil, balsamic vinegar, and salt and pepper to taste. Toss salad and serve cold.