Author: Puja Patel, ALC

Culinarian: Yogi Prajapati

Carrot ginger soup

Carrot ginger soup

Serves 3-4
  • 1 tbsp ghee

  • 2 cups of chopped carrots

  • 1 tsp of fresh grated ginger

  • Salt to taste

  • Pepper to taste

  • 3-4 cups vegetable broth

  • 1-2 Bay leaves

  • ½ cup Coconut milk


  1. Warm ghee in a non-stick pan over low heat until ghee melts. Add carrots and ginger and sauté for a couple minutes.

  2. Add broth and bring to a high heat for 5 minutes. Add bay leaf, salt, and pepper based on taste. Bring to a medium heat and simmer for 20-25 minutes until the carrots are tender.

  3. Puree the soup in a blender until blended.

  4. Add ½ cup of coconut milk and puree until completely blended.

  5. Additional salt and pepper may need to be added upon desired taste.

  6. Garnish with cilantro

Red Lentil soup

Red Lentil soup
Serves 4-6
  • 1.5 cups red lentil rinsed and drained

  • 4 cups hot water

  • 2 tomatoes diced

  • 1 tsp salt

  • 1 tbsp olive oil

  • 1 tsp mustard seeds

  • 1 green chili

  • 1 tsp ginger

  • 1 tsp coriander powder

  • 1 tsp turmeric powder

  • 1 tsp red chili powder

  • ½ tsp Lemon/lime juice (or based on taste)

  • Chopped cilantro (based on preference)


  1. Heat pot on medium heat. Add olive oil and mustard seeds. Once the mustard seeds start crackling, add tomatoes and turn the stove on to low heat. Add ginger and green chili and sauté on low heat for a couple minutes.

  2. Add red lentils and 4 cups of hot water and bring to a boil

  3. Add salt and spices and cover pot.

  4. Reduce heat to low and simmer about 30 -40 minutes until lentils are tender. (Remember to stir occasionally to make sure it doesn’t stick)

  5. Add lime juice and simmer for a couple more minutes.

  6. Once lentils are tender, remove from the pot and garnish with cilantro.

Winter bowl

winter bowl

Serves 4
  • 1 cup brown rice

  • 2 ¼ cup water

  • ¼ cup asparagus, chopped

  • ¼ cup carrots

  • 1 pack of extra Firm Tofu

  • ¼ cup Spinach

  • ¼ cup Corn

  • 2 tbsp olive oil

  • Salt to taste

  • Pepper to taste

  • 1 tbsp fresh Rosemary

  • 1 tbsp fresh Thyme

  • 2 tsp Red chili flakes


  1. Preheat the oven to 425F and line the baking sheet with parchment oil.

  2. Drain the tofu and press it in a kitchen towel for about 5 minutes.

  3. Cut tofu into cubes and mix in a bowl with olive oil and a pinch of salt.

  4. Place tofu evenly on the baking sheet. Bake for 20 – 30 minutes until the edges are brown.

  5. Bring water to a boil in a pot. Add brown rice and cook brown rice until tender.

  6. On another pan, grill asparagus and set aside.

  7. Lightly sauté carrots, spinach and corn and set aside.

  8. Assemble everything onto one plate. Start with rice on bottom and add vegetables on top

  9. Drizzle olive oil on top and add herbs based on desired taste

Baked apples

Baked applesServes 4
  • 2 apples sliced (any type based on preference)

  • 1 tsp cinnamon

  • Pinch of nutmeg

  • ¼ cup chopped almonds and walnuts

  • 1 Tbsp Coconut oil

  • ½ cup milk (type of milk based on preference)


  1. Preheat the oven to 350F. Place sliced apples in a baking dish.

  2. On a stove heat pan on medium heat. Add oil and spices and sauté nuts for a couple minutes. Add milk and stir until everything is combined.

  3. Pour the liquid over apples and toss evenly.

  4. Place apples in oven until apples are crispy/golden brown

  5. Garnish with additional nuts.

Purple Delight

Purple Delight

Serves 2
  • 2 large purple yams

  • 1 can coconut milk

  • ¼ cup maple syrup

  • ½ cup crushed walnuts

  • 1-2 tbsp coconut oil


  1. Peel and cut yams into medium pieces.

  2. Pour enough water to cover yams and boil until soft.

  3. Drain some water out and blend the yams.

  4. Add coconut milk and maple syrup

  5. In a separate pan, roast the walnuts in coconut oil.

  6. Add the roasted coconut to the blended mixture.