Zesty Spinach Soup with Miso

Ingredients

• 4 cups loose baby spinach

• 2 tablespoons of olive oil

• 1.5 cups coconut milk

• 1/2 cup veggie broth

• 1.5 tablespoons white miso paste

• 3 tablespoons lemon juice

• 1 tablespoon lemon zest

• 1 yellow onion, chopped

• 1 clove garlic, minced

• Pepper and salt to taste

• Olive oil drizzle

• Black or white toasted sesame (optional)

Instructions:

Heat olive oil on medium heat. Add onions and sauté until soften. Add garlic and stir.

Add in broth and miso. Stir until miso has incorporated. Add coconut milk.

Add in spinach, lemon and zest. Stir on low heat until cooked through ( approximately 10 min)

Let cool for a moment. Carefully put batches into a blender and blend until you reach a consistency that you like. ( be careful it is hot)

Pour soup Into glass jars to cool and store for later in the fridge or eat while hot.

Garnish with black or white toasted sesame seeds and Olive oil drizzle

Purple Sweet Potato Mash

The Okinawan Purple Sweet Potato is rich in anthocyanins ( which gives it the beautiful color) This type of antioxidant has properties that fight against cancer, diabetes, obesity, cardiovascular diseases, and is delicious. 

Ingredients

• 3-4 medium Purple Sweet potatoes

• 1/3 cup coconut milk, more as needed

• 2 cloves garlic minced, more to taste

• 1/3 teaspoon Hawaiian sea salt, more to taste

• Dash black pepper

• Chopped chives

Instructions:

Peel and quarter the potatoes.

In a medium saucepan, boil in water until tender, about 45 minutes. 

Okinawa sweet potatoes take longer than regular potatoes to cook, so make sure they are quite soft.

Drain the water and mash with coconut milk ( a potato masher works well) 

Add more coconut milk until the desired consistency is reached.

Add garlic, salt, and pepper to taste. 

Top with chopped chives

Warm Cranberry Orange Sauce

This warm cranberry sauce is bright, cozy, and just the right mix of tart and sweet. Fresh cranberries cook down with orange and a little maple syrup to make a soft, jammy sauce that feels like the holidays. It’s full of antioxidants and adds a beautiful splash of color to your plate. I love it year after year!

Ingredients:

3 cups fresh cranberries
1 medium orange, zest + juice
1 medium apple, peeled and grated
⅓ cup pure maple syrup (adjust to taste)
½ cup water
½ teaspoon cinnamon
Pinch of sea salt

Instructions:

Add the cranberries, orange zest, orange juice, grated apple, water, and cinnamon to a medium saucepan.

Stir in the maple syrup and a small pinch of salt.

Bring to a simmer over medium heat.

Once the cranberries start to pop, reduce the heat to low.

Cook until the mixture thickens and becomes soft and jammy, about 12–15 minutes.

Taste and add more maple syrup if you want more sweetness.

Cool slightly before serving.