Lime Coconut Curry and Avocado Pudding

organic broccoli, carrot, lime, onion, potato and red bell pepper

when i was a child i strongly disliked soup. especially vegetable soups. i also never prepared any food. i mean my family's version of dinner at the table was at restaurants or freezer food. ick. way ick. although i'm greatful for the food my family put down for me, it was the root of a lot of unhealthy eating patterns, and body image.

my how times have changed. throughout my teenage years and switch to vegetarian then vegan i discovered how much i loved making food for myself, but also the versatility of it all. i found a lot of strength in myself. cooking is empowering! eating healthy is even more so. all these years i never knew how good i could truly feel.

soups were pretty much the first thing i learned how to make. this soup below is a recipe i use quite frequently because i'm seriously the biggest fan of coconut... and curry (your my bff too). although this isn't an authentic ethnic recipe it's still full of flavor and packs a lot of good nutrition.

Lime Coconut Curry with Tempeh

(makes 4 servings)

1 can coconut milk (i use light)

1 cup distilled water

1 medium onion

4-5 cloves garlic

1/2 teaspoon fresh ginger

1 head broccoli chopped

1 large carrot diced

1 red bell pepper

1 potato peeled and diced (i use yukon gold)

juice from 1 lime

1 tablespoon extra virgin coconut oil

1/2 tablespoon pink himalayan sea salt

1/2 tablespoon crushed black pepper

1/4 tablespoon red chili flakes (more or less depending on how spicy you want it)

half package of tempeh (optional, i use lightlife because they use org brown rice)

over medium-high heat add coconut oil. saute the onion, garlic, and ginger for about 2 minutes and add the rest of the veggies and tempeh and saute for 5 minutes. then, add pepper flakes and tempeh.

reduce heat to medium-low and add coconut milk, curry, lime, water and the rest of the spices until well combined. cover the pot and let simmer for 20-30 minutes.

Cacao Avocado Pudding

(makes 2 servings)

1 avocado

2 bananas

1/4 cup coconut milk

1 tablespoon Raw Cacao powder

pinch of pink himalayan sea salt

process banana and avocado alone. then add coconut milk, raw cacao powder and salt. process until well combined. Refrigerate for a couple hours for a cold treat.