Katy Firth Katy Firth

ANTIPASTA CARROTS

Ingredients

  • ​4 cups carrot, cut into matchsticks

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tbsp miso

  • 8 cups water

  • 2 tbsp lemon juice

  • 4 tbsp olive oil

  • 1 bunch fresh mint

  • 1 bunch fresh parsley

  • 1 tsp fresh rosemary finely minced

  • 1/4 cup hemp hearts and/or 1/4 cup chopped almonds
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Instructions

  1. Bring salt, pepper, water, and miso to a boil.

  2. Add carrots and cook until slightly soft, about 6 minutes.

  3. Rough chop mint and parsley.

  4. In bowl combine lemon, oil, mint, parsley, hemp heart, almonds, and rosemary with 1 tsp salt, mix well.

  5. Strain carrots and add carrots to mix and fully coat carrots.

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Katy Firth Katy Firth

SMOOTH SOUP

Smooth Soup is very creamy, rich, and delicious. It is easy to eat and easy to digest!  Pick a flavor profile for the soup and use hardy vegetables that can be pureed smooth.  We add the tofu at the end to increase the protein.
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Ingredients

  • 1 tsp seeds (cumin, coriander, fennel, dill, ajwain) base this on your recipe flavor profile

  • 1 tbsp oil (olive or coconut)

  • ¼ cup onion, diced

  • ¼ cup celery, diced

  • ¼ cup carrot, diced

  • 2 clove garlic, diced

  • 1 tbsp fresh ginger, grated

  • 1 tbsp fresh turmeric, grated

  • 2 cups veggies (potatoes, squash, zucchini, beets, carrots, etc), chopped

  • 1 tsp dry herb blend (recipe flavor profile)

  • 1 tbsp fresh herbs (recipe flavor profile)

  • 1 tsp salt

  • 1 tsp pepper

  • ​¼ cup apple cider vinegar

  • 4 cups mineral broth

  • 1 cup tofu (silken preferred)


Instructions

  1. Heat a large pot over low to medium heat.  Add the seeds in and toast until fragrant (about 3 minutes).

  2. Add the olive oil over low to medium heat.  Once heated, add the onion, celery, carrot.  Saute for 3 minutes.  

  3. ​​Add the garlic, ginger, and turmeric.  Saute for 3 minutes.

  4. Put the veggies into the pot along with the herbs, salt, and pepper.  Turn the heat to high and stir everything together well for one minute.

  5. Add the apple cider vinegar and scrape the bottom of the pot to remove any sticky bits. Cook for 2 minutes.

  6. Slowly pour in the mineral broth.  Turn the heat up to high and stir.  Bring to a boil and then immediately reduce to a low simmer.  Crumble the tofu and add it to the soup. Simmer for 20 minutes.  Stir frequently.

  7. ​Remove from heat and cool the soup with an ice wand.  Once cool, blend the soup in a blender.

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