Sweet Potato, Carrot and Ginger Soup


3 cups sweet potato, peeled and cubed

1 ½ cup carrots, peeled and sliced

½ cup shallots, chopped

1 tablespoon ginger, grated

3 cups vegetable broth

2 tablespoons canola oil

½ teaspoon salt


Sauté shallots and oil until they are tender. Add potatoes, carrots, ginger, and broth to the pan. Bring the mixture to a boil. Lower the heat and allow the mixture to simmer for about half an hour, until the vegetables are tender. Puree in batches until smooth.

Kale Mini Quiche


10 eggs, beaten

6 kale leaves, shredded

¼ teaspoon chili powder

Salt and pepper to taste

¼ cup coconut milk

1 cup shredded mozzarella

Olive oil


Preheat the oven to 350 degrees. Combine all ingredients except the olive oil in a bowl. Grease a muffin tin with olive oil then pour the egg and kale mixture into each muffin cup. Bake for 10 minutes or until set.

Chocolate Covered Cherry Sorbet


4 oz dark chocolate

1 cup water

2 tablespoons sugar

2 cups fresh cherries, pitted


Pour the water and sugar in a small saucepan and bring to s boil. Stir in the chocolate and mix well. Allow to cool then pour it into the ice cream maker and churn. When almost done, mix in the pitted cherries.