Literally all you have to do is throw this stuff into a crock-pot and wait, how amazing is that? And at the end of it you'll have a rich, creamy black bean soup worth writing home about. You can really elevate this dish with the garnishes as well- a little avocado and a squeeze of lime (which I did), but you could also add a sprig of cilantro, a diced tomato, or anything else your heart desires. Regardless of the garnishes, this soup is insanely easy to make and delicious.
The best carrots are roasted carrots! Whether roasted with pesto, orange-ginger roasted, cinnamon roasted or these beauties- curry roasted with a delicious peanut sauce drizzle! These would be great served over some warm couscous with golden raisins! Give it a try.
I enjoy developing new recipes and being able to tastes things I've never tried before, but I also love having a few "pocket" recipes that I can always count on. This is one of those pocket recipes. I came home from class and I could see in the sky that another Florida summer thunderstorm was about to roll through and I just thought nothing goes better with dreary weather than delicious soup. This soup is smoky with an underlining heartiness to it that will make you question it's plant-based ingredients. Are you sure there is no bacon in this? Yes, I'm sure.
These carrots are not just beautiful, but they are simple and delicious as well. It's amazing how just a little bit of coconut oil and ground cinnamon can really bring out the natural sweetness of the carrots.
Everyone loves a good Buddha Bowl, am I right? Rich of so many vibrant veggies and roasted chickpeas. It's magical. I even brought a container of it to my soul sister who was in for a 12 hour work day- bleh, those are terrible, aren't they? She texted me saying, and I quote: "I would seriously eat this every day if I could". I think it's time you make this. It's the perfect meal, ridiculously nutrient rich and bursting with a million different flavors that come together to create the perfect bite.
Yesterday while swimming underwater I looked up and a sliver on sunshine illuminated the pool to a gorgeous turquoise blue. There was a magenta flower laying just a few inches below the surface, it's color amplified with the sun. It was precisely that moment when a stream of clarity came to me: the stressors I carry with me is baggage I choose to hold on to. I have the option to let it all go. Being overly analytical and a constant thinker makes it difficult for me to focus on this exact moment. I'm usually planning ahead, making deadlines for myself, often comparing my deadlines to everyone else's. Sometimes I catch myself and return to center by focusing on my breathing, reminding myself to be in the now . But it is usually a matter of time until I once again start living in this transitional state...you know the transitional period I'm sure- the one that that says: "Ill be less stressed after such and such" or "once I've accomplished such and such I'll find time to relax". The problem is, there will always be another 'such and such'. So we can choose to live transitionally, waiting for the next big thing to pass knowing there is always another big thing just around the corner or let it go and have faith in the journey. As long as we are actively working towards our goals, that is enough. Time frames do not matter as we are exactly where the universe needs us to be in this present moment. We are so blessed with an abundant amount of love and opportunity. Each day is a blessing and for me, yesterday was a reminder of that. Look towards everything in your life with gratitude because today you're alive and that in itself is magical.
Oh, also, here are some deliciously simple carrots! :)
My three day trip to Jacksonville has inadvertently turned into a 3 week trip- as my Aunt would say "We make plans, God laughs". It turns out this is exactly what I needed though- I've been sitting outside watching golden leaves fall from the sky like confetti while bundled up in a sweater sipping a cup of hot tea. I literally have nothing to do, nothing needs to be done. Don't get me wrong, I could very easily find many things to do, but that's exactly the point: I have scheduled time for nothing and it's been perfect. Marc will occasionally ask "Do you want to paint?" or "Do you want to help with... (insert household project here)" and I find myself saying... "No, I think I'm just going to do nothing" or "No, I think I'll just go for a walk (...or garden or blog)" These last few months have been emotionally and mentally exhausting so having time away where I could just watch leaves fall and take long walks without having to check my watch, time away where I need to be nowhere and need to do nothing has been truly invaluable. In the midst of my current state of nothingness I've managed to whip up a batch of this really delicious vegetable lentil soup which turned out to be so good that I've made it twice so far.
Oh, we had a cold front this past week! Yes, a cold front! It was so glorious. No, it wasn't sweater weather by any means but I wasn't sweating in leggings and flats- it's the little victories, really. I think it dipped to 74°F and so of course I made chili. And to-die-for corn bread but we'll get to that later. This chili, as you may have guessed, is Autumn themed- basically it has pumpkin and cinnamon in it. Yes, I know, I don't really like pumpkin, but I swear to you it doesn't make it pumpkiny at all. It just makes it thick and creamy and magical. Plus pumpkin is rich in vitamin A (a precursor for rhodopsin, the pigment needed for us to see at night)...gotta protect those eyes, yuh know what I mean? Anyways, I made a huge pot of this and then proceeded to eat it for breakfast, lunch and dinner for several days in a row until it ran out, and truthfully each bowl was equally as delicious as the first.
Note to self: outdoor farmers markets in the middle of a South Florida summer are brutal. The heat actually turned out to be a great motivator to not dilly-dally, something I tend to do far too often. Before nearly dropping dead from the humidity I managed to find the most gorgeous locally grown red carrots with shades of yellow and orange on the inside. They had these massive tops on them that seemed too abundant to just toss to the side. The farmer I purchased them from mentioned he once heard of someone making a pesto with the greens which immediately inspired me. There is just something so exciting about turning things we typically view as non-edibles into something delicious.
Search by Ingredient: