Like many of us are now, I’m craving comfort foods. Perhaps its the colder weather, perhaps its the Shady Hook tragedy, but this is a time when I’m craving comfort. And for my family, comfort = a warm bowl of fresh, homemade soup.

One of my fave soups is a carrot, ginger, cashew blend that’s super easy to make and is a perfect starter soup, or as a meal on its own. We tend to have a small cup of soup before our holiday meals, and while butternut squash is another favorite, this yummy carrot, ginger soup is a great alternative.  For those of you who are following a raw diet, you can juice the carrots and add 1 whole avocado. Rather than sautéing the onions and spices, simply add them to the carrot juice and blend, though you may want to add pine nuts for an enhanced nutty flavor.  I’ll follow this up with a full raw version, but for  now, I’m sharing the cooked version as I’m craving warmth.

Remember, the cashews give this a creamy base without the need for dairy, or dairy replacers, but if you’re nut sensitive you can swap out the cashews for a cup ‘or so’ of your dairy free milk of choice ( I would suggest full-fat coconut milk).

I hope this simple recipe gives you some much needed warmth and comfort. Make an extra batch and share with friends and family. Give the gift of loving warmth with homemade soup. Enjoy!

carrrot, ginger, cashew soup













Gluten & Dairy- free Carrot, Ginger & Cashew Soup (paleo)


  • 2 lb. carrots, peeled and cut into 1 inch pieces
  • 4 cups water
  • 1 Tablespoon olive oil
  • 1-1/2 cups chopped onion
  • 2 cloves garlic, minced
  • 2 Tablespoons freshly grated ginger
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon cumin
  • 1/4 teaspoon ground fennel
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 3-4 Tablespoons fresh lemon juice
  • 3/4 cup ground cashews
  • Crushed pecans or walnuts for toppings (if desired)


  1. Place the carrots in a medium saucepan and add the water.
  2. Bring to a boil, cover and cook until the carrots are very tender (10-15 minutes)
  3. Heat the olive oil in a small pan.
  4. Add onion and cook over medium heat until translucent.
  5. Add ginger, garlic, salt and spices.
  6. Lower the heat and continue to saute for another 8-10 minutes, until the onions are soft.
  7. Stir in lemon juice.
  8. Combine the spice-onion mixture with the carrots and cashews.
  9. Slowly add the water used to boil the carrots.
  10. Use a handheld immersion blender to puree the mixture until smooth, adding water as needed until you reach desired thickness.
  11. Sprinkle with crushed pecans or walnuts if desired.
  12. Enjoy!




Last night we had some friends over for dinner, and with 3 kids and a few special diets to accomodate, I wanted a meal that was quick and easy, and could keep a vegan and some gluten and dairy free peeps happy.

I needed something that wouldn’t keep me in the kitchen the whole time cooking since I had invited a friend and her 2 boys over, so I chose this Brazilian Chicken which has a rich, creamy texture in a dairy-free sauce. This recipe allowed me to prep some of the ingredients ahead of time, which left me time to chit chat, and the boys time to bond. Here’s a pic of our boys; her little guy just adores my son, and since mine is an only child, he loves the attention 🙂

Since I was starting with a base of gluten and dairy-free, this Brazilian Chicken is a great choice as it’s a Paleo meal that uses some simple spices to add an exotic flair, and gets it gravy-like consistency from rich coconut milk. The process is simple, and as my friend said, it “tastes a lot more complicated than it really is”. Gotta love an impressive dish that doesn’t kill you in the kitchen!

While this is adapted from All Recipes  we’ve made some adjustments along the way to make it our own and accomodate a nightshade free diet (the original recipe calls for tomatoes and jalapeño peppers).  I’m sure you can do the same by adding in some of what we’ve omitted  including cayenne pepper, jalapeños and parsley.

Turns out this recipe kept most of the guests happy, with the older boys devouring the chicken, though the littlest guest wasn’t having any of it.

While we tried our best, he wasn’t digging the chicken, spinach or roasted carrots but he was happy to chill with his big brother while he ate the goods. Here he is desperately searching for something yummy in the fridge after deciding he wasn’t loving my dinner.

Glad I could keep one of the guests’ bellies full of some good food!


Who says you can’t feel summer in the midst of a cold weather?

Thanks to our guest author, Manilyn with Better Cater for sharing this simple, healthy and oh-so-summery treat with us!

A bowl of healthy, fresh, and lusciously-yummy vegetarian salad will do so much to supply the body with all the nutrients you need to stay slim, fit and healthy at the same time. Even the simplest homegrown ingredients raised in your backyard can offer you a rich dose of nutrients that’ll surely do so much to keep your body at its best.

Tomatoes are all time favorite and, surely, any cuisine is never complete unless there are slices of them to add health and flavor to it. I’ve always loved to cook something nice even with just a bunch of tomatoes aside. I can put them on top of pizzas and spoil it with lots of cheese, or make a bowl of fresh and warm tomato sauce. But of course, nothing beats tomatoes when they’re tossed over for a plate or two of tomato salad. I use heirloom green or yellow tomatoes, which taste so nice, or I can also make something special with a bunch of reds. I once made a salad with kiwi fruit, I also tried pairing tomatoes with avocados, or green beans, and the result was a feast that my family and friends can’t help but love.

Right now, I’m going to share with you another nice tomato salad recipe. It’s a tomato salad mixed with red kraut. I tried this for the pot luck dinner at a friend’s house a few weeks ago and it was a huge hit! I brought two bowls of it and both were tidied up by the time I went home.

Tomato salad with red kraut is refreshing, tummy-filling and very easy-to-do. In fact, it won’t take more than 30 minutes to prepare! Grab a piece or two of fresh tomato, chop and mix with 1 clove fresh garlic, minced ¼ cup of red sauerkraut, a teaspoon or two of apple cider vinegar, olive oil,  oregano and oregano.  Store in the fridge and serve with sliced avocado; this is perfect to munch on warm afternoons or to pair with cool outdoor dinners.

Gluten free, Dairy free Tomato Salad with Red Kraut

Prep Time: 15 minutes

Total Time: 15 minutes

Gluten free, Dairy free Tomato Salad with Red Kraut


  • Fresh tomatoes (as many as you want. You can use red, yellow, orange, or green or mix all of them for a colorful bonanza!)
  • Cloves of fresh garlic, minced (again, you have as many as you want for a rich flavor)
  • ½ cup red sauerkraut (you can use homemade or over-the-counter, but be sure it’s unpasteurized)
  • 2-3 tablespoons apple cider vinegar
  • 2-3 tablespoons olive oil
  • 1-2 tablespoons dried oregano (better if homemade)
  • sea salt, pepper and seasoning to taste.


  1. Chop tomatoes into cubes or bite sizes and toss all the ingredients together.
  2. Mix red kraut and mix gently.
  3. Keep inside the fridge and wait until cold to serve.

What’s nice with recipe is you can serve this any time of the year, whether you’re having this for a snack one a lazy night ( when you don’t want to do anything but watch movies) or bring this over for a picnic with friends. This recipe will always suit everyone’s palate because it’s light and refreshing, so you’ll find it a delight to match your cravings.

You can have you own diet-friendly meals prepared fresh and hot and fitting that’ll imbue the warmth of summer this season!

About the Author –  This article is contributed by Manilyn Moreno, on behalf of Better Cater, a company providing catering software that is easy to learn and use.