Tag Archives: Recipes


A super simple, but tasty fall soup. Makes about 7 cups of soup, or 7 -8 servings.

1 tbsp. of butter or any other fat

1 medium onion, chopped

3 cloves of garlic minced

2 medium carrots diced

2 medium sweet potatoes, chopped

1 medium tomato chopped

8 cups of chicken/vegetable/beef broth

1/2 tsp salt

1/2 tsp fresh cracked black pepper

1 tbsp. ground cumin


The chopping does not need to be precise, since this recipe is going to be pureed.

Heat butter on medium heat, until melted. Add onions, garlic, carrots. Sauté for about 5 minutes, stirring occasionally.


Add sweet potatoes, salt, pepper, cumin to mixture and sauté, stirring for about 5 minutes.

Add tomatoes, sauté for about 5 minutes, stirring occasionally.

Add *broth to pot. Bring to boil, then simmer on low for an hour, or until the vegetables are soft.


You can keep the soup chunky or go ahead and puree it until it is the consistency that you like. I used a handle blender. You could also use a food processor, but make sure that the mixture has cooled down a little, so nothing hot splashes on you.

*Have broth at room temperature or heated before adding to vegetables. This will keep the cooking process going and not bring down the temperature of the other ingredients, not slowing down the whole process.


What's your favourite cold weather soup?

Till next time,




Another variation, another success! I'm enjoying it and even more so, when others enjoy my creations. It could have been taken out of the oven 5-10 minutes earlier but it didn't dry out. It's just a little darker then I would have liked.


Healthier Pumpkin Bread

7 oz of pumpkin puree, fresh or canned (I drained the puree because it seemed a little watery.)

16 oz unbleached all purpose flour

*3.139 oz oatmeal flakes

4 tbsp ground golden flax seed

3 tbsp psyllium husk

1 oz melted butter

1 oz **liquid honey or sugar

1 egg

1 tsp salt

1/4 tsp ground nutmeg

2.5 tsp instant yeast or 2 tsp traditional yeast

3.5 fl oz of warm water to dissolve yeast and sugar/honey

Mix all dry ingredients, expect yeast, in a large bowl. Then add wet ingredients, until combined. Mix by hand or in an electric mixer. Turn out onto a lightly floured board and knead until smooth and elastic. About 10 minutes. Place dough in a greased large bowl. Cover with towel and let rise until double, about 45 minutes. When doubled, lightly punch down dough, shape and place into lightly oiled baking pan. Let rise, covered until doubled.

Baked in preheated oven at 375 F, for 35-45 minutes. After about 10 minutes, take bread out of pan and let cool completely, on wire rack.

Check out this video for full baking details. Baked at 375 F, for 35-45 minutes.


* I used 3 individual packets of oatmeal, because I thought it was a little too finely milled, to eat as cereal. Again use what you have, don't run out to the store if it's not necessary.

** I used liquid honey this time without worry of the mixture being to wet, because I used a larger quantity of dry ingredients.

I'd love to hear about or see your baking creations!

Till next time,