Thai Coconut-Squash Soup (GF)

I can’t help it – still just back from that amazing Womens retreat at Thirteen moons and had to try this amazing recipe – This one is gluten free and so tasty I can’t stand it.

My husband even liked it but he did say he thought something was a bit “off”.

Ok so admittedly I added the cilantro and he hates cilantro… yes he is one of those of the world to whom cilantro tastes like soap (more soup for me!)

While at Thirteen Moons we had a little “Cilantro Miracle” – Apparently Louise had never had a group of women who all liked cilantro before – there were 7 of us.

So anyways, you can leave the cilantro out if you like but wow I love it so in it went… super easy and so so tasty…. I get this again for lunch tomorrow too – yay!!!

Here is the recipe (with permission):

Thai Coconut-Squash Soup

4 cups vegetable stock

4 cups cubed butternut squash

1 tablespoon coconut oil

1 lb brown mushrooms thinly sliced

1 red bell pepper diced

1 small onion diced

1 tablespoon finely minced chili pepper (optional)

1 clove garlic finely chopped

2 teaspoons grated ginger

1 can coconut milk

juice from 1 lime

 

Put the stock and squash in a soup pot and bring to a boil. Reduce to a simmer, covered until the squash is tender, about 20 minutes.

While the squash is cooking, heat the oil in a skillet over medium heat and add the mushrooms, bell pepper, onion, chili pepper, garlic and ginger and sauté until the vegetables are slightly wilted – 5-10 minutes

Once the squash is tender, add the mushroom mixture to the soup pot and stir in the cilantro. Simmer for another 10 minutes and then stir in the coconut milk.  Simmer until heated through.

Before serving, stir in lime juice and garnish with chopped cilantro.

www.thirteenmoons.ca

 

Black Bean Brownies

After my last blog post (which also happened to be my very first blog post) I got permission from Thirteen Moons’ Proprietor herself to share recipes as I make them with my reviews. It took her about 3 minutes after I emailed her to say yes – she is amazing. Thanks Louise!

These Black Bean Brownies are sweet, chocolatey, flour free AND contain a WHOLE CAN of black beans AND a bunch of chia seeds.

BUT… the real test… will kids eat them?  Age old parent question…. and one of the most important… Can we trick the children (into eating healthy)?

So tonight, less than 48 hours after I left the magical Thirteen Moons, I decided to put it to the test.  One pan of Black Bean Brownies vs. Three Children.

Ok.  So I called them Brownies.  No mention of beans of any kind.

Is that cheating?

ya, I don’t care….

 

… so I think they liked them….

Here is the recipe copied from thirteenmoons.ca with permission:

No one ever guesses that these brownies contain black beans; however, once they know, people are suspicious when I serve dark desserts.

Yield: 16 brownies

1 (15-ounce / 450 mL) can black beans, drained and rinsed
3 large eggs
⅓ cup (80 mL) butter, ghee, or coconut oil
2 tablespoons (30 mL) chia seeds, ground or whole
¼ cup (60 mL) cocoa powder
2 teaspoons (10 mL) vanilla
½ cup (125 mL) dark sugar
½ cup (125 mL) semisweet chocolate chips (best option: 70% cacao content)
⅓ cup (80 mL) finely chopped walnuts (optional)

Preheat the oven to 350°F (180°C). Grease an 8-inch (20 cm) baking pan.

Put the beans, eggs, butter, chia seeds, cocoa powder, vanilla, and sugar in a food processor and blend until smooth.

Remove the blade from the processor and carefully stir in the chocolate chips and walnuts.

Transfer the mixture to the prepared pan and place in the oven. Bake the brownies for 30 to 35 minutes, or until just set in the centre.

Cool before cutting into squares.

Variations: Add ½ cup (125 mL) dried cherries, coconut, or candied ginger.

Thirteen Moons

Thirteen Moons is a Women’s Wellness retreat near Peterborough, Ontario.  This past weekend I attended this amazing place with 6 girlfriends in honour of my friend, Dr. Emily Howell’s 40th Birthday.

I have never been to a Wellness Retreat and I really had no idea what to expect.  On top of that this place is vegetarian.  I am not  a vegetarian.  So the things that went through my head about that ran from “I’m going to be hungry” to “Oh good, maybe I will lose some weight”.  Ya, ok no.   Run by Louise Racine, a certified Nutritional Practitioner, Thirteen Moons has been in operation for 16 years and let me tell you there was not a moment that I was hungry or, as my ‘Evil Mother-In-Law’ (EMIL for short) says “sufficiently suffonsified” (I haven’t been allowed to say “I’m stuffed” since I began eating at the EMIL’s table) . Lousie created the most amazing dishes from and several courses per meal.  She has published two cookbooks and if I get permission I will blog some recipes at a later date.

Back to my Wellness retreat experience…. two nights and three days with 6 fierce women getting to talk, receiving endless support (more on that later), having a foot soak and facial, doing yoga, communing with horses, learning a drumming song from a Metis woman named Adele (Louise’s sister), massage treatment (for me a thai herbal massage – brand new experience), walks in the woods, earthing (aka walking barefoot) on thick moss and a vegetarian cooking class.  How did we fit it all in and why on earth did I ever leave?

We were nurtured, well taken care of and nourished in a way that only other women can do for a woman.  I highly recommend it and I hope my friends keep our promise of going back at least once per year.

thirteenmoons.ca