photo cred 123rf.com You know my ongoing obsession with soup these days... So here's a family classic that I'm going to make today. It's nice and easy and warms your innards (though with the current temperature, you won't really need much warming up, but what the H - E - double hockey sticks). Red Lentil Soup 2 tsp coconut oil 1 1/2 tsp cumin 1/2 tsp ground coriander 1/4 tsp cayenne 1/4 tsp cinnamon 1 sm org. red pepper chopped 2 med org. carrots 900 ml org. chicken stock or org. veg stock 8oz red lentils washed & dry 1/8 tsp himalayan salt In a medium pot heat oil, add: cumin, cinnamon, coriander, cayenne - Stir for 50 seconds. Then add: red pepper, carrots - cook for 5 minutes. Then add: stock, lentils, salt, bring to boil, cover and simmer for 20 minutes. Transfer to blender and puree. Yummy-yum-yum.

photo cred Cat               May I introduce you to a family classic.   The No-Cook muesli - so simple yet so delish.  If memory serves me right, my Mom & Dad got this recipe from a B&B over 30 years ago, and it still gets made on a weekly basis. It's muesli the entire family can enjoy. If you're not into cow's milk, try some almond milk or goat's milk or better yet some homemade nut milk - I bet it's just as good.  This recipe yields 3 heaping, 1 cup servings. The base is simply: 2 cups organic almond milk, goat's milk, nut milk 1.5 cups organic quick oats .5 cups organic old fashion oats 1 tbsp cinnamon Add all ingredients to a bowl, mix, cover and refrigerate over night and presto in the morning it's good to go. Over the years I have added the following: flaxseed, hemp hearts, raisins and every fresh and frozen fruit under the sun.  So be creative and let me know your secret ingredient.