Tag Archives: healthy mammas

Yummy Bean Soup

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This soup is delicious! It’s a little spicy and very satisfying with a side of toasted naan (if you eat bread, we do no more than twice a week) and a glass of red wine (or hemp milk for my toddler!). This recipe is from HealthyMammas.com – home of  the recently made Creamy Dreamy Superfood Pudding and Black Bean & Corn Quinoa (2 more fabulous recipes!).  This recipe is toddler approved, she ate the whole bowl but she commented on it being “spicy Mommy spicy” the whole time… you may want to back off the chili powder if you have a spice sensitive child. My daughter will eat wasabi peas and dried chili mango so she may be the exception. 🙂

Bean Soup

Ingredients (Serves 6-8)

  • 1 7/8 lbs 15 bean soup mix (I used the 8-bean soup mix from my CSA – about 5 1/2 cups)
  • 1 quart low sodium vegetable broth
  • 1 tablespoon olive oil (you can use veggie broth or water to sauté instead – I used broth)
  • 1 large onion, chopped
  • 1 garlic clove, chopped
  • 1 box frozen chopped spinach, or 10 oz of fresh, chopped spinach (I used fresh – 2 bunches organic spinach)
  • 2 carrots, thinly sliced (I used leftover shredded carrots from Healthy Veggie Muffins)
  • 1 (15 ounce) can diced tomatoes, undrained (I used fire roasted with garlic)
  • 8 tablespoons lemon juice (about 2 lemons worth) – this makes it!!
  • 2 bay leaves
  • 3 dashes Tabasco sauce (Didn’t have any so I used a big squirt of Sriracha)
  • 1 tablespoon oregano
  • 2 teaspoons chili powder
  • 2 teaspoons ground thyme
  • 1 teaspoon cayenne pepper
  • 1/2 tablespoon ground black pepper
  • 1/2 tablespoon salt (optional)

Instructions

  • Soak beans overnight, or at least 8 hours. Drain and rinse.
  • Cook beans in water until just tender by simmering on the stove in 2 qts. water for 1 1/2 hours. (or more) (Can also cook in slower cooker or pressure cooker.).
  • Shortly before the beans are done, saute onion and garlic in oil (or veggie broth) until slightly brown.
  • When beans are done, drain half the cooking water.
  • Add all remaining ingredients and simmer, uncovered, for 40-60 minutes, stirring occasionally. Adjust seasoning to taste.

Beans are cooked, adding in remaining ingredients (except spinach)

Added chopped spinach

Delish!!

Creamy Dreamy Superfood Pudding

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Happy Birthday to our daughter, she turned two years old today! I made this pudding yesterday for her birthday dessert tonight – her dessert is usually fruit so this was a treat!

She LOVED it! Can you tell?

 

When I saw this recipe on HealthyMammas.com, I just had to make it! As they put it ” how else can you find a way to get in your Chia Seeds, Hemp Seeds, and Coconut Oil in one sitting?” My thoughts exactly!

Ingredients
  • 2 cups water
  • 1 cup cashews (use RAW cashews, bulk section at Sprouts)
  • 1/2 cup hemp seeds – (I used whole and shelled, all I had)
  • 1/2 cup coconut sugar – (I used brown sugar, all I had but I will use coconut sugar next time! Buy at Sprouts)
  • 1/4 tsp sea salt
  • 2 tsp vanilla extract
  • 1/2 cup coconut oil (I used a little less)
  • 2 ½ Tbsp chia seeds (You can buy them here on Amazon, best price I’ve found and free shipping!)
Instructions
  1. Soak the cashews in water for 4-6 hours. When finished rinse the cashews with water and strain. (don’t leave this part out! I made it without and with soaking – huge difference!)
  2. If coconut oil is solid place in a pan or double boiler on the lowest temperature possible. (or stick in the microwave for about 6 seconds) Once oil becomes a clear liquid turn the heat off. Coconut oil should melt at 80 degrees Fahrenheit.
  3. Place the water, the soaked cashews, the hemp seeds, the coconut sugar, the salt, and the vanilla extract in a high-speed blender. (My Vitamix was PERFECT for this)
  4. Blend on high until you have a nice creamy consistency.
  5. Turn the blender on low and while it is running slowly pour in the melted coconut oil. Place the lid back on and run the blender on high for a few seconds.
  6. Turn the blender on low and slowly pour in the chia seeds. You will want to make sure the chia seeds stay whole. (important, I also tried this with and without keeping them whole. My recommendation is to keep them in tact.)
  7. Place mixture in a sealed container (a quart size mason jar works great) and refrigerate over night. Super Food Chia Pudding is great topped with cacao nibs and hemp seeds or fresh berries.
  8. It will be runny when you pour it out of the blender but don’t worry, it will set up in the fridge.
Notes

Makes 4 cups, or approximately 6-8 servings.

I topped this with mini vegan chocolate chips, yummy! I can’t wait to try berries!
 Thank you Healthy Mammas!!!