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.

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).

Girls Birthday Dinner I am lucky to be surrounded by so many wonderful people who believe in real food. I celebrated my belated birthday with my girls this week and Miss Patti Ann was a killer hostess without actually killing a thing. The meal was so delicious and satisfying I begged her to let us share the recipes with all of you.
Wheat Berry Salad*
1-1/2 cups wheat berries
1 lemon, zest & juice 1/2 cup parsley, chopped
3 tbsp sesame oil
mineral salt & pepper
Bring wheat berries to a boil and cook uncovered for 1 hour, or until tender. In a large bowl, mix all ingredients by hand and season with salt and pepper to taste.
Paco's Failsafe Soup
1 onion, fine chopped
1-2 leek, fine chopped
3 cloves of garlic, minced
1-1/2 cup dry bean mix i.e. lentils, split peas, barley*, black eyed peas
White wine OR rice wine vinegar
1 carrot, chopped
1 cup crushed tomatoes
1 cup tomato paste
1 cup veggie stock
2 cups water as needed
Mrs Dash OR herbs of choice i.e. thyme, bay leaf, salt, pepper Steamed kale and hemp hearts to garnish (optional)
Saute onion and leeks in olive oil until soft (avoid caramelizing but that won't hurt), add garlic and stir until fragrant. Add grains/dry bean mix and stir for a few minutes until well coated. Pour in white wine or rice wine vinegar to deglaze the pan, stirring until liquid has evaporated. Mix in tomatoes, carrots, tomato paste and herbs. Add veggie stock bring to a boil then let simmer for 12-20 minutes. Add water as needed and season with salt and pepper to taste.
Note from PA - don't worry about following the steps exactly - it's pretty failsafe.
*Sorry kids, wheat berries and barley are not gluten-free

Clinton Shines More soup! Here is a simple recipe inspired by Jennie from Calgary*, my friend and amazing housemate in Arizona. It's a basic soup and quick to make. I like the extra bit of spice, warms you up like a hot bath. Squash Your Soup  1 tbsp coconut oil 2 cloves garlic, minced 1/2 onion, chopped 1 tsp thyme 1 medium/large summer squash, peeled and chopped 1/2 lemon, juiced 1 cup water (add more as needed) mineral salt & pepper to taste dash of my special spice OR cayenne Sauté onions and garlic in coconut oil until soft and fragrant, add salt, pepper, thyme, squash, lemon and water. Cook until squash is soft, roughly 20 minutes. Transfer contents to blender, add water for consistency and blend until smooth. Season to taste. *I miss you lady!

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.