This sunshine soup and organge glazed doughnut hole post was originally posted last March by my niece and healthy living contributor Graci Hewlett. She always posts AMAZING and really good for you recipes on her Instagram feed, so you should follow her! 🙂
With all the March Madness going on, I haven’t had all the time in the world to cook this month. I did try a few spring healthy recipes that I am in love with and thought I would share them with you since I know we are all getting a little bit (or a lot) of the spring fever.
Just as a side note – most of the recipes I use I do not make up myself. I am queen of finding super amazing and healthy recipes online and from friends who cook and make them up themselves. However, a lot of the time I do tweak them to make them healthier, or switch out ingredients that I do not like. I will post the link that I find these recipes at the bottom.
Since its still a little cold, I was craving soup. But I didn’t want anything too hard to make or too dense and heavy so I tried this:
- 1-2 tsp coconut oil (or extra virgin olive oil)
- 3 cloves garlic, minced
- 2 cups sweet onion, diced
- 1.5 pounds carrots, peeled and chopped into big chunks (about 5 cups)
- 1 cup freshly squeezed orange juice (about 2 lg. oranges)
- 5 cups vegetable broth, plus more if needed
- 2-3 tbsp freshly grated ginger, to taste
- 3/4 cup raw cashews, soaked in water
- salt & pepper, to taste
1. Heat a large pot over medium heat. Add oil, garlic, and onion and sauté for about 3-5 minutes.
2. Add in the carrots, orange juice, vegetable broth, and 2 tbsp of the grated ginger. Stir and bring to a boil. Reduce heat and simmer for about 20 minutes, or until vegetables are just fork tender. Turn off heat and cool soup for 10 minutes.
3. Place blender container in sink and carefully pour in soup – you might have to do this in two batches if your blender isn’t big enough. Starting on low, blend until it comes together, gradually increasing the speed to high. Make sure to let some steam escape through the lid.
4. Taste and add more ginger, along with salt and pepper if desired. You can also add more broth to thin out the soup as desired. Garnish with cashews, parsley, Greek yogurt and orange zest just before serving.
You can also find the recipe here at Oh She Glows.
And you know I have to throw in a good dessert! These are fantastic and so easy!
I am obsessed with the website I found them on: rawamazing.com
Raw Orange Ginger Glazed Doughnut Holes
- 2 1/2 cups raw oat flour (made by grinding raw oat groats)
- 1 cup brazil nuts, ground fine
- 1/4 cup raw, organic coconut flour
- 1/3 cup raw, organic agave nectar or liquid sweetener of choice
- 1/3 cup coconut oil, melted
- 1/4 cup coconut sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
1. Combine all ingredients in a large bowl.
2. Making one doughnut at a time roll into 11/2-inch balls
3. Top with Orange Ginger Glaze
Note: oat flours can differ greatly. If your dough is too dry, add a little moisture. Just note you want to be able to press these and mold them.
▪ zest from one orange
▪ 3 tablespoons orange juice
▪ 3 tablespoons raw coconut butter (not coconut oil), softened
▪ 2 tablespoons raw, organic agave nectar or liquid sweetener of choice
▪ 1 teaspoon freshly grated ginger
1. Whisk all ingredients together. Pour over doughnuts. Let set (this will take a couple of hours).
And there you have it, a few easy and very tasty recipes.
Remember to make it a point this month to slow down and breath, find a quiet spot away from all the madness and meditate for a few minutes and clear your mind.
Eat well, exercise and always treat your body right!