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 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.