Soups are soooo righteous. They're easy to make and most of us have something in the fridge we can throw in the pot. Keep it chunky, or blend it all up, it don't matter, it's still arguably the most perfect snack/meal/appetizer/companion on this planet. Here's a classic for all you soup-lovers out there. United we stand. Easy Sweet Potato and Leek Soup  3 lbs sweet potato peeled & quartered 1 large leek chopped 2 liters of organic veg stock 2 tbsp ginger minced 5 cloves of garlic minced 1/2 cup hemp hearts dab of coconut oil Himalayan salt & pepper to taste In a large pot saute leek with coconut oil and garlic for 5 mins. Add stock and sweet potato and bring to boil, then simmer for 45 mins. In batches add soup to blender (if you want) and add ginger, hemp hearts and salt & pepper. Yields: Enough for the week.

Photo Cred Lisa I love this recipe, everyone loves this recipe. It's delicious, extremely simple to make and good for you. Still feels like a novelty, right! Typically pesto is made using pine nuts, but they're pretty pricey at $20+ a pound. I made a batch using hemp and it was fantastic. So here we go again, honestly you will not be sorry. Both Cat and I smother it on everything from zucchini noodles, to crackers, to our index fingers. Best Hemp Pesto Ever  3 cups basil leaves, tightly packed 2 cloves garlic 2-1/2 tsp lemon juice 2 tbsp miso paste 1/2 cup cold pressed olive oil 1/2 cup hemp seeds
Blend all the ingredients on medium speed, and enjoy!

photo cred Cat Ok, I'm on a budget so what's inexpensive and can usually be found in your fridge all year around? Did someone say carrots, potato, onion and garlic?  Yeah, sounds about right.  Well that's pretty much the recipe. Carrots are packed with vitamin A which assists the liver in flushing out the toxins from the body and they help prevent premature wrinkling. What? Sign me up. Carrot Top Soup 6 carrots, sliced 2 cloves of garlic, zested 1 onion, chopped 2 med potatoes or yam, diced 1 liter organic veg stock generous dab of coconut oil Himalayan salt & pepper to taste Add carrot, garlic, onion & coconut oil to large pot for 2 mins. Stir in potatoes, cover, reduce heat to low and sweat veggies for 5 mins.  Pour in stock, bring to boil, season with salt & pepper. Then simmer, covered for 25 mins. Puree soup in your blender in batches and away you go.  And as always, I add my hemp hearts (1/4 cup) at the blending stage for added protein. Serves 4

photo cred Cat Ok, I admit, I may tend to bang on a bit about soup (ok, ok, and pretty much all things in general) but c'mon, soups are soooo righteous.  It just so happens that last night Kods and I had a bowl of my latest creation as an app before dinner.  So fancy are we.  All joking aside though, it filled us up and we didn't snack at all after dinner, which was a first in a long time. Easy Sweet Potato and Leek Soup  3 lbs sweet potato peeled & quartered 1 large leek chopped 2 liters of organic veg stock 2 tbsp ginger minced 5 cloves of garlic minced 1/2 cup hemp hearts dab of coconut oil Himalayan salt & pepper to taste In a large pot saute leek with coconut oil and garlic for 5 mins. Add stock and sweet potato and bring to boil, then simmer for 45 mins. In batches add soup to blender and add ginger, hemp hearts and salt & pepper, if needed. Yields: Enough for the week. P.s. Oh yeah and for those of you with little ones, just add some organic baby cereal to a little bowl of it and you've got their meal covered too.

burrito Lisa inspired me yesterday with her gorgeous delivery salad wrap that I thought I'd make a version for dinner.  It really got me thinking about the uselessness of tortillas in a burrito.  All those white processed carbs & gluten just make me soooo tired and then if that's not bad enough, it then makes me crave pure sugar which in turns makes me feel sick.  So why bother when you can use romaine lettuce leaves instead. Pack those suckers with all the lovely fillings of a burrito and away you go.  Dinner last night was a revelation and it may just be an encore performance tonight.  Yes, they were that good and super easy. The Big Up Your Styles Burrito 3 large romaine lettuce leaves 1/4 cup hummus (or more if you want) Sauté onions & peppers & mushrooms in coconut oil (with garlic, onion power, cumin, sea salt & pepper to taste) Sliced avocado Salsa Layer all the fixing on top of the lettuce leaves and roll them up.  Have as many as you want - these little guys are solid gold. Yum!