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.

Sorauren Snow Awe yes, the question of warmth comes up around living food a lot. Especially this time of year. Everyone is unique when it comes to their dietary needs, but I believe in maintaining 60% raw foods during the Canadian cold season, so green smoothies, salads and other fresh plant-based treats. While the remaining 40% should be warming, cooked foods... and I'm not talking about a piping hot pepperoni pizza either.
  • Things that grow under the soil tend to make us warmer like sweet potatoes, carrots, or maca.
  • Squash also has a great warming effect on the body and they make delicious soups.
  • Spices are helpful, think cinnamon, turmeric, ginger, cayenne. Add these to smoothies, or hot teas. Easy way to spice things up and warm yourself at the same time.
  • Beans and legumes are so satisfying, sprout them before cooking for an extra nutrient kick.
  • Grains are both grounding and warming, stick to gluten free options, my top three are quinoa, amaranth and long grain wild rice.
Check out some of our soup recipes here and my fav turmeric smoothie here and maybe invest in a pair of slippers.  

Elaina Love Gazpacho Soup Hey hey! THE GOODS is taking next week off! Well we're stepping away from our usual duties for a few days to take care of a growing To-Do List. Exciting to switch up our routine nonetheless. On that note, why not try this recipe! A fantastic summer soup from Elaina Love, my dear teacher, magic worker and raw chef extraordinaire. She posted it on her Facebook page yesterday.  Raw Gazpacho Soup 4-6 medium to large ripe tomatoes, purée in blender 1 large tomato, dice 1 medium stalk celery, dice ½ cucumber, peel, seed, dice ¼ red bell pepper, dice 4 radishes, thinly slice 1 green onion, thinly slice 1-2 tbsp parsley, mince 4 tsp lemon juice 2 tsp extra virgin olive oil 1 clove of garlic, mince Mineral salt or to taste Cayenne pepper to taste Avocado (optional) Cilantro (optional) Blend only the first 4-6 tomatoes until smooth. In a bowl, combine the rest of the chopped veggies and spices including the blended tomatoes. Cover and chill for an hour or more, it tastes even more amazing the next day. Prior to serving, top each bowl with 2 tbsp chopped avocados and a bit of cilantro if you like.  I will be eating this all next week. See you September 9... the new menu has been posted if you wanna place your order.

Here's a fun recipe from THE GOODS' magical kitchen helper Morgan, god love that woman for all her kitchen flair and fantastic life style. Morgan was smart and saved all the leftovers from deliveries the last two days and whipped up this spicy treat. Spicy Curry Zucchini Soup 3 medium zucchini, peeled diced 1/2 head broccoli 1/2 red onion, fine dice 1 clove garlic, minced 1 tbsp organic olive oil 1-1/2 tbsp curry powder 1 tsp chili flakes Himalayan Pink Salt to taste 3 cups leek onion stock Sauté onions in olive oil until translucent, toss minced garlic and give a quick stir. Add zucchini and broccoli, sauté about 5 minutes. Add spices while cooking veggies, so flavours will be richer. Add stock, boil for 5 minutes with lid on. "Blitz with immersion blender, until consistency is light, aerated and silky" (Mavis, 2013).

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.