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 I don't know about you but I've been loving the Fall weather as of late. Probably my most favorite season with the leaves turning and days getting cooler. But with that also comes my need for comfort foods and an automatic 5-10 lbs. I'd like to blame my inner cave(wo)man in me and say it's my body's natural instinct to bulk up so that I survive the winter, but who's kidding who. So this year will be different, this year is already different. I will overcome. I will survive. I will eat...SOUP. My Mom's classic veggie soup (with my own personal tweaks) couldn't be easier to make. Veggie Blender Soup: 4 cups of organic veg stock (or any homemade stock) 4 cup of veg (could be a combo or a solo veg) 1 onion 3 cloves garlic 2 tbsp ginger 1 tbsp coconut oil salt & pepper Saute the onion and garlic in the coconut oil for 4 minutes then add the rest Bring to boil and simmer for 1 hour. Bung it all in the Vitamix/blender and voila! Re-dic delish. p.s. Even baby Kits joined me for lunch with her own bowl. It was that good.