Curried Carrot Soup

After our extended breakfast of Banana Caramel Sticky Buns, raspberries and Chocolate Coconut Milk, I got the kitchen sparkly and donned my apron again- I should really wear an apron in the kitchen more often. Yesterday I pulled out my red Starbucks one...

Then I was on to lunch, which I made a quadruple batch of for tonight's potluck Halloween party. The reason this recipe was chosen has to do with our azurestandard order containing 5 lbs of carrots, just after Sugar Daddy purchased 2 lbs at Ralphs, because "their organic prices were great"!



Well I adjusted it of course. Used coconut oil, my own version of Garam Masala and extra cinnamon on top it it all!

Kitchenmonki "Banana Caramel Sticky Buns"

We tried this recipe this morning, part of a menu plan I made over at Kitchenmonki, my newest obsession... it generates shopping lists, meal plans (see my 3 day trial run here) and sorts and saves recipes seamlessly. Our rating average was 4 stars, I will definitely make again, although with some adjustments- a larger, more ripe banana for one, and maybe double the "topping" and use it as more of a swirl throughout...

One discovery is that I really like working with coconut oil, it cleans up so easily and is so very versatile. Coconut flour on the other hand will take some getting used to- it does produce a "drier" texture and my sweeties love their moist-factor, sauces are HUGE in our house.

cool creamy cucumber & herb soup

large English cucumber, half skinned & sliced
1 avocado, cubed- save 1/2 for adding in after blending
lime juice from a small lime
1/8 teaspoon cumin
3-5 large basil leaves
pinch of cilantro
few sprigs of dill
handful or parsley
Spike
1 small zucchini, shredded

blend the cucumber, half of the avocado cubes, the lime juice and all spices and herbs until creamy & smooth, add the rest of the avocado cubes and shredded zucchini to 2 bowls and pour the cucumber soup over, topping with a scoop of cashew cream if desired...