Root Vegetable Soup (A Guide To)

Root Vegetable Soup || An easy to follow recipe guide on how to make an amazing soup with any root vegetables. Use any of the following: potatoes, parsnips, carrots, celeriac, rutabaga, turnips, sweet potatoes or squash. Cozy and perfect for Fall or Winter. Very healthy, great for a detox. Dairy free, gluten free, plant based, vegan. || creamandhoney.ca
Root Vegetable Soup || An easy to follow recipe guide on how to make an amazing soup with any root vegetables. Use any of the following: potatoes, parsnips, carrots, celeriac, rutabaga, turnips, sweet potatoes or squash. Cozy and perfect for Fall or Winter. Very healthy, great for a detox. Dairy free, gluten free, plant based, vegan. || creamandhoney.ca

Hi. I've been gone awhile and I've missed you. It was nothing you did, I promise. I went on vacation to Mexico where I spent my 33rd birthday and it was exactly what I needed. I stepped off my hamster wheel of spinning thoughts and routines and settled into daily nothingness with loose plans of what food to eat and which beach to go to. I took the time I needed to breathe and be in my body and sigh out loud while watching the waves roll in and out. I did nothing and everything. I asked myself what truly feels good for me lately. What makes me feel inspired? What feels stuck? How can I move forward while keeping aligned and not overwhelmed?

I debated if I want to continue creating this blog. I love it and it's been one of the best learning experiences about myself and my capabilities, but I was feeling unsure if this is still where I want to be putting my free time and energy. It can feel lonely and disconnected writing into an abyss of space that hangs in the air and on screens. It's easy to fall into a comparison trap on social media where you're left feeling like you don't have enough or you're not where you want to be while seeing your dream life lived by other people. These incomplete feelings aren't real though, they're made up by my mind. By all of our minds. I recently had someone send me a message on Instagram that said, “do you do food blogging full-time? Because your life looks like a dream". This astounded me and I actually laughed out loud at how anyone could think that was my life. The funniest part was I felt the exact same way about her– that she had a dreamy life I coveted. I realized I assume that about a lot of people online. I find there's not a ton of transparency with online presences on how they got to where they are. I always read  interviews that mention “a lot of hard work" and  “I kept believing in myself". Although I'm sure these are true, the rest of us want to know how. Like actually how– the details, the steps, the mistakes, the times you were about to give up, what made you keep going. I want to hear about the human stuff, the relatable stuff. A lot of hard work and believing in myself are sentences I've heard my entire life and aren't new information. Without the details, it feels like there are secrets to success that no one is revealing. And guys, I love secrets. And I love details. Or maybe these details are so irrelevant to successful people because they've already made it and don't need that information anymore. Who knows? Do you? If you do– tell me?

I've been craving doing creative things with my hands and less online.  I wish the days were longer so I could experience and create more. My serving job is essential right now to pay my bills but it takes a lot out of me. It's a much faster pace than I prefer to live my life at. And this life really is short– I can feel it in the quickness of the days, the anxious feeling that comes with dusk, the moments I wake unexpectedly at 5 am and debate getting up to see the sun rise but then tell myself “another day" and fall back asleep. How can I create a life with more time and slowness? I'm forever working on it. I'd love to hear your suggestions. 

A friend and I read tarot card last night. Mine urged to me continue moving forward with current projects and that was the small sway I needed to rededicate myself to working in this space. My goal is to maintain the blog and make time for other creative activities that give me a sense of relief and disconnection from my day-to-day. For me, this will mean less scrolling social media, less tv, and more action-to-begin rather than procrastination. I am excited about this renewed feeling and sense of self. It will be a loving self that moves slowly even when there's a lot going on. I've also been re-evaluating this blog in terms of what I can offer you. I want to hear you, to help you, to know what you like or find interesting. What are your favourite parts about these posts? What do you want more of? Comment or send me a message and let me know, I would love to produce more content you want to see. That's where this soup comes in. I posed these questions to a friend. She said she loves when I make recipes approachable and the tips, tricks and whys on making food.

I wanted to create a guide where you can learn to follow your cooking intuition and create a soup out of almost any vegetables you have laying around. Soups are easy, they don't take a lot of effort and are  nourishing and delicious. One of the skills that is the most valuable in cooking is to understand the basics of a recipe so you can create one your own. I have a recipe at the bottom which you can follow directly, but this post is to act as a manual to help you feel confident in your technique and the steps of making a soup.

Root Vegetable Soup || An easy to follow recipe guide on how to make an amazing soup with any root vegetables. Use any of the following: potatoes, parsnips, carrots, celeriac, rutabaga, turnips, sweet potatoes or squash. Cozy and perfect for Fall or Winter. Very healthy, great for a detox. Dairy free, gluten free, plant based, vegan. || creamandhoney.ca

After basking in sunlight and sea for ten days, it can feel pretty miserable returning to feet of snow and -20 °C weather. Some things that help me are:

  • making hot and nutritious food and drinks like this soup
  • practicing self care (yoga, a good skin care routine, home spa nights)
  • the strikingly beautiful winter sunsets

Because the air is less hazy and more crisp and clear in cold weather, it creates brightly coloured skies upon sunrise and sunset. Every night brings fiery oranges and reds, cotton candy pinks and blues, or a rainbow gradient as the sun dips below the horizon. Our world is what we focus on. Right now, I choose beauty and slowness to centre my attention on. 

Ontario Place. Sunset in Toronto over Lake Ontario.
Toronto sunset
Root Vegetable Soup || An easy to follow recipe guide on how to make an amazing soup with any root vegetables. Use any of the following: potatoes, parsnips, carrots, celeriac, rutabaga, turnips, sweet potatoes or squash. Cozy and perfect for Fall or Winter. Very healthy, great for a detox. Dairy free, gluten free, plant based, vegan. || creamandhoney.ca
Root Vegetable Soup || An easy to follow recipe guide on how to make an amazing soup with any root vegetables. Use any of the following: potatoes, parsnips, carrots, celeriac, rutabaga, turnips, sweet potatoes or squash. Cozy and perfect for Fall or Winter. Very healthy, great for a detox. Dairy free, gluten free, plant based, vegan. || creamandhoney.ca
Root Vegetable Soup || An easy to follow recipe guide on how to make an amazing soup with any root vegetables. Use any of the following: potatoes, parsnips, carrots, celeriac, rutabaga, turnips, sweet potatoes or squash. Cozy and perfect for Fall or Winter. Very healthy, great for a detox. Dairy free, gluten free, plant based, vegan. || creamandhoney.ca

Vegetables                                                                                   

What kinds? Almost any vegetable will work for a soup! Make sure to pick vegetables you enjoy. For extra easiness and minimal thought, use vegetables that are all similar in physical structure (eg. all root vegetables, broccoli + cauliflower, etc). If you want to blend an array of vegetables with structural ranges, stagger your cooking times. Firm vegetables all go in together and any type of green (kale, collard greens, spinach) are added at the end with 5 minutes or less left on cooking time.      

Consider balancing flavours with vegetables (eg. don't use all bitter vegetables like turnip, kale, cabbage, brussel sprouts etc). Use a few but balance them out with a sweet vegetable (sweet potato) or neutral vegetable (cauliflower, potato).

Tip: You can balance extra bitterness with a creamy component like yogurt, cheese, cream, or coconut milk. Or a salty component like bacon. You can balance stinky notes from cabbage with some lemon juice and/or white beans.

Broth                                                                                  

Use whatever broth you like! For pureed vegetable soups I prefer organic chicken or vegetable broth. If you have a limited amount of broth on hand, make up the rest of the liquid with water (plus extra salt). I do this all the time if I'm missing a cup or two of broth and it still always tastes amazing but you must remember the extra salt or it may end up a bit flat or bland since the salty umami flavour is a major component of broth flavour. I salt to taste. To do this, taste the broth on its own. Now add the water and taste again. It will taste flatter and watered down. Now add a good pinch of kosher salt, mix and taste. Continue adding a little more and tasting each time until it tastes like full flavour broth again but not “salty". 

Aromatics   

This is the first (and most important flavouring step) of the soup. Cooking aromatics in some fat to begin a soup is very important. It releases flavours and is the main component of what will give your soup depth and deep delicious flavours. To begin, heat your heavy bottomed soup pot on medium-high. Add a tablespoon of preferred fat. How to know when your pan is hot enough: add a single drop of water after your fat and if it sizzles, your pan is ready for the aromatics. Add onion and a pinch of salt. Stir often while they cook until translucent. Add other aromatics once the onions are cooked.

Try: fresh ginger, herbs (dried or fresh), spices, chilis, curry paste and garlic.

Tip: Garlic burns easily so add it last of all aromatics and reduce your temperature while constantly stirring for a minute or two before moving on to the next step.

Fats

Olive oil, coconut oil, butter, ghee, avocado oil, animal fat, etc. 

Deglaze

Deglazing the bottom of a pot is important to scrape all those flavourful brown bits off the bottom. By adding a splash of white wine or vinegar, it creates immediate steam that releases these bits and adds a hint of acid to help balance the base of the soup. You can substitute with a splash a broth to do the same thing if you don't have wine or vinegar.

Building the Soup

Add all your vegetables (except greens) and broth to a large pot. Bring to a boil and reduce to a simmer. Leave the lid off while you let your soup simmer for 30 minutes of so. Leaving the lid off lets steam release which allows the liquid to cook down and concentrates the flavours. I taste the soup after 15 minutes or so and add more salt if needed. I find by 30 minutes the flavours are well developed but you can leave it for longer if you want it more concentrated in flavour, just keep in mind that it will yield less soup since the liquid decreases with the lid off. 

Pureeing

Once you are happy with the flavour, ladle the soup in to a blender and puree until smooth (or use a hand blender). Sometimes I serve it right away after blending. You can also pour it back into the pot and cook over low for 5 to 10 minutes to develop more flavours. Add a bit of acidity if it tastes too rich– a splash of white wine vinegar or a good squeeze of lemon will add a brightness to the soup without making it taste too acidic. Start with a little bit, it goes a long way. You can also add a creamy element at this point if you like (coconut milk or cream). If you do, keep the temperature on low to mix the creamy component so it does not curdle. 

Toppings

 For me, a pureed soup needs a topping. It feels more complete and adds texture. I use a few things of whatever I have on hand.

Try:  fresh herbs, toasted nuts or seeds, croutons, crushed Mary's crackers, parsnip (or other vegetable) crisps, herb oil, sliced green onions, roasted vegetables, roasted chickpeas, poached egg, sausage, bacon, cheddar cheese.

Root Vegetable Soup || An easy to follow recipe guide on how to make an amazing soup with any root vegetables. Use any of the following: potatoes, parsnips, carrots, celeriac, rutabaga, turnips, sweet potatoes or squash. Cozy and perfect for Fall or Winter. Very healthy, great for a detox. Dairy free, gluten free, plant based, vegan. || creamandhoney.ca
Root Vegetable Soup || An easy to follow recipe guide on how to make an amazing soup with any root vegetables. Use any of the following: potatoes, parsnips, carrots, celeriac, rutabaga, turnips, sweet potatoes or squash. Cozy and perfect for Fall or Winter. Very healthy, great for a detox. Dairy free, gluten free, plant based, vegan. || creamandhoney.ca
Winter sunset on the Lakeshore, Toronto.

Let's all do things that make us feel good, okay? 

Love,

 Megan

xx


ROOT VEGETABLE SOUP WITH PARSNIP CRISPS

the magic

inspiration:                cold winter days and nights

the feels:                    warm, creamy, smooth, earthy

eat with:                     crusty bread, Mary's crackers, fresh herbs,                                        herb oil, poached egg, sliced sausage,                                                bacon, grated cheese, ground meat. 

might like if you're into:       cozy cottages, self care, detoxing,                                                      food in bowls, historical fiction                                                        books or tv, cellars, log cabins, one                                                  pot meals, watching the fire. 

 

the science

makes 8 cups of soup (4 to 6 servings) || time: 45 minutes

ingredients:

  • 8 cups of peeled and chopped root vegetables                                                                                                (this particular soup contained the following)
    • 3 parsnips (for soup) + 1 for crisps
    • 3 carrots
    • 2 yellow potatoes
    • 1 turnip
    • 1 celeriac 
  • 5 cups vegetable broth (or chicken)
  • 1 onion, peeled and diced
  • 1 inch fresh ginger, peeled + grated
  • 4 cloves garlic, pressed or diced
  • 4 sprigs fresh thyme
  • 3 bay leaves
  • 1 teaspoon dried rosemary
  • 1 to 2 tablespoons coconut oil or extra virgin olive oil
  • 1 teaspoon kosher salt
  • ground pepper to taste
  • splash of white wine vinegar or white wine (for deglazing)
  • optional: squeeze of lemon for each bowl before serving to brighten
  • topping suggestions: parsnip crisps, fresh parsley, herb oil,  sliced green onions, crushed Mary's Crackers, croutons, toasted nuts or seeds, roasted vegetables, roasted chickpeas, poached egg, sausage, bacon, cheddar cheese.

method:                                                                                            

soup

  1. Heat large pot over medium-high heat. Add a tablespoon of oil. Once hot, add onion and a pinch of salt. Sauté until translucent (5 to 8 minutes). Add any other aromatics you are using (this recipe is ginger) and cook for another 2 minutes. Add garlic (and another tablespoon of oil if needed) and sauté for one more minute. The bottom of your pot may be brownish and a bit sticky. Pour a splash of white wine vinegar and scrape the bottom with a wooden spoon or spatula. Add herbs (thyme and rosemary) and mix.  
  2. Add root vegetables and stir to coat. Pour in broth and turn to high heat. Bring to a boil and reduce temperature to a simmer. Let simmer for 30 minutes uncovered. Taste and add up to a teaspoon of kosher salt. When using vegetable broth I usually prefer the whole teaspoon. Chicken broth may need less. If your broth tastes slightly bland, it needs salt.
  3. Ladle soup into blender and puree until smooth. Pour back into pot and simmer for another 5 minutes or so and add anything else (more salt or ground pepper) you may like.
  4. Ladle into bowls. Add any toppings you like and add a squeeze of lemon to brighten the soup.  

parsnip crisps

  1. Preheat oven to 400ºF. Line a baking sheet with tinfoil. Using a thin setting on a mandolin, shave a pre-peeled parsnip into very thin slices. Lay on baking sheet and brush with extra virgin olive oil. Sprinkle with salt. Bake for 3 to 8 minutes depending on thickness (check them at three and then every minute following). Be careful not to burn them. Let cool. 

 

Moon Milks: Maca Cacao + Lavender Tart Cherry

Moon Milks || Soothing adaptogenic tonics to help sleep, increase energy and balance your hormones. Maca cacao milk for energy + lavender tart cherry milk for sleep and relaxation. Similar to golden milk, these plant based elixirs will soothe your soul. Good for a detox or some self care and relaxation.|| creamandhoney.ca
Moon Milks || Soothing adaptogenic tonics to help sleep, increase energy and balance your hormones. Maca cacao milk for energy + lavender tart cherry milk for sleep and relaxation. Similar to golden milk, these plant based elixirs will soothe your soul. Good for a detox or some self care and relaxation.|| creamandhoney.ca
Moon Milks || Soothing adaptogenic tonics to help sleep, increase energy and balance your hormones. Maca cacao milk for energy + lavender tart cherry milk for sleep and relaxation. Similar to golden milk, these plant based elixirs will soothe your soul. Good for a detox or some self care and relaxation.|| creamandhoney.ca

Hello my pretties. I've concocted some stress balancing tonics to help you (and me) get through this dark season. They are made with adaptogens which increase your body's ability to adapt to stress on the body/mind and prevent damaging effects. The name moon milk serves as a reminder that rest and relaxation are vital and we can pair them with the moon phases, hormone cycles and feelings or intuitive processes that come up during these times. Fall and winter is a perfect time for reflection to learn more about ourselves. Let's begin.

When I was a young girl I imagined myself a sorceress, surrounded by jars of herbs, goos and tinctures. I made up spells, brewed potions from ketchup, grapes and cold tea (fyi: not tasty) and consumed endless fantasy books and movies. When I was five my mum bought me The Wizard Of Oz and I drove her crazy watching it over and over with the same vigour as the first time. I went through obsessive phases of watching the same movie every day for a month at a time. Bedknobs and Broomsticks, Beauty and The Beast, The Witches, Labyrinth, The Dark Crystal– anything supernatural was my choice of pleasure and poison.

When I was twelve my goth-ish aunt (who dressed only in black, swore often and had an unusual amount of skulls in her bedroom) took me and two other morbidly obsessed friends to a wicca shop in Toronto. We spent hours browsing spell books, inspecting crystals, and smelling one hundred  sticks of incense that gave us headaches. The lady working there swung a pendulum over our hands telling us which ones would birth a boy or girl. We bought a book of spells, a few charms including a (real?) rabbit's foot, and the least offensive incense we could find. We got home and laid them all out browsing our occult bounty with excitement. We put on our darkest shade of lipstick, re-watched The Craft for the bajillionth time and got to work. We took out the ouija board and conjured spirits which were mostly hand spasms from holding our fingers straight for an hour at a time. We played Light As A Feather Stiff As A Board, decided which element we felt a strong affinity for and sat in a circle in the backyard reciting the chant from The Craft, “HAIL TO THE GUARDIANS OF THE WATCHTOWER OF THE EAST!!! Hear me. Hear us!". Once in a while a light breeze would ruffle a feather around and we took that as confirmation that we were in fact real witches. We were unsure if that meant we sold our souls to the devil but in those times of hormonal highs and lows mixed with teenage angst, we were okay with that possibility.

When I was thirteen I invited friends over to watch The Exorcist because it was a classic scary movie and my goth-ish aunt said “it's very f*cked up and I almost shit my pants". “Perfect!" I thought.  Halfway through the movie everyone requested I turn it off because they felt disturbed watching a possessed girl of the same age mutilate her genitals with a cross. I said “nahhh, it's probably almost over" and then we all had near heart attacks as she spiderwalked down the stairs and spit up blood. They yelled at me asking why I wouldn't turn it off but I was too entranced by how terrifying it was. I loved testing how far I could push myself before clinical insanity. As I reflect back on my life, it's no a surprise I have sleep problems. 

Moon Milks, Crystals + Tarot || Soothing adaptogenic tonics to help sleep, increase energy and balance your hormones. Maca cacao milk for energy + lavender tart cherry milk for sleep and relaxation. Similar to golden milk, these plant based elixirs will soothe your soul. Good for a detox or some self care and relaxation.|| creamandhoney.ca
Moon Milks || Soothing adaptogenic tonics to help sleep, increase energy and balance your hormones. Maca cacao milk for energy + lavender tart cherry milk for sleep and relaxation. Similar to golden milk, these plant based elixirs will soothe your soul. Good for a detox or some self care and relaxation.|| creamandhoney.ca
Moon Milks || Soothing adaptogenic tonics to help sleep, increase energy and balance your hormones. Maca cacao milk for energy + lavender tart cherry milk for sleep and relaxation. Similar to golden milk, these plant based elixirs will soothe your soul. Good for a detox or some self care and relaxation.|| creamandhoney.ca
Moon Milks || Soothing adaptogenic tonics to help sleep, increase energy and balance your hormones. Maca cacao milk for energy + lavender tart cherry milk for sleep and relaxation. Similar to golden milk, these plant based elixirs will soothe your soul. Good for a detox or some self care and relaxation.|| creamandhoney.ca

With constant stimulation surrounding us, it's easy to feel how the outside world affects our inner world– how we feel, thoughts we think, how much or little anxiety is present. But what about cultivating our inner world to affect our outer reality? How often do we actively work on starting first from a peaceful grounded state of mind? We become more powerful and gain more control if we begin from a good feeling place. I work on this by giving myself alone time that is essential for me to feel balanced. I enjoy journaling, reading a book, going on a walk or just laying and let myself zone out. Meditation or yoga for even 5 minutes in the morning is a great place to begin my day. 

My incredibly talented friend Miranda creates this beautiful moon calendar every year which is perfect to hang on the wall and refer back to for journal entries and general guidance. She has also just released a moon journal with @thebodyastrologer that offers suggestions for what to focus on during each lunar cycle.

Check out Miranda on Instagram and find her calendar + journal here!

photo by  Alexa Mazzarello   

photo by Alexa Mazzarello  

Moon Milks, crystals + tarot || Soothing adaptogenic tonics to help sleep, increase energy and balance your hormones. Maca cacao milk for energy + lavender tart cherry milk for sleep and relaxation. Similar to golden milk, these plant based elixirs will soothe your soul. Good for a detox or some self care and relaxation.|| creamandhoney.ca
Moon Milks + burning sage || Soothing adaptogenic tonics to help sleep, increase energy and balance your hormones. Maca cacao milk for energy + lavender tart cherry milk for sleep and relaxation. Similar to golden milk, these plant based elixirs will soothe your soul. Good for a detox or some self care and relaxation.|| creamandhoney.ca
Moon Milks before bed || Soothing adaptogenic tonics to help sleep, increase energy and balance your hormones. Maca cacao milk for energy + lavender tart cherry milk for sleep and relaxation. Similar to golden milk, these plant based elixirs will soothe your soul. Good for a detox or some self care and relaxation.|| creamandhoney.ca
Moon Milks || Soothing adaptogenic tonics to help sleep, increase energy and balance your hormones. Maca cacao milk for energy + lavender tart cherry milk for sleep and relaxation. Similar to golden milk, these plant based elixirs will soothe your soul. Good for a detox or some self care and relaxation.|| creamandhoney.ca
Moon Milks before bed || Soothing adaptogenic tonics to help sleep, increase energy and balance your hormones. Maca cacao milk for energy + lavender tart cherry milk for sleep and relaxation. Similar to golden milk, these plant based elixirs will soothe your soul. Good for a detox or some self care and relaxation.|| creamandhoney.ca

Tapping into moon phases can be a great way to begin journaling if you don't know where to start. Each lunar cycle consists of 28 days as does a typical women's menstrual cycle. This is no accident we are linked with the waxing and waning of the moon. It is thought that before artificial light, women's menstrual cycles would align with the moon phases. If you're synced up, you'll menstruate around the new moon (the darkest time of the month) and ovulate with the full moon (the brightest time of the month). This information gives us insight into why we feel certain ways during our hormone cycle. When you know the feelings that may arise around these times, it can be an opportunity to 'go with the flow' of life rather than pushing against, which can leave you feeling stuck or frustrated. 

Moon Milks || Soothing adaptogenic tonics to help sleep, increase energy and balance your hormones. Maca cacao milk for energy + lavender tart cherry milk for sleep and relaxation. Similar to golden milk, these plant based elixirs will soothe your soul. Good for a detox or some self care and relaxation.|| creamandhoney.ca

Lavender Tart Cherry Milk                                                                                                                                    promotes relaxation, sleep, calming effects, lowers inflammation

  • Drink: before bed, during the new moon, waning moon, during pms and menstruation
  • Adaptogen: Ashwagandha– lowers blood sugar + cortisol, increases brain function, reduces anxiety and depression, anti-cancer properties, increases testosterone + boosts fertility in men, lowers inflammation. 
  • Healing Herbs: Tart Cherry Juice– sleep enhancer (natural source of melatonin), high in antioxidants. Lavender–  relieves indigestion, good for sleep, promotes relaxation.
  •  

Maca Cacao Milk                                                                                                                                                               increases energy + mental focus, hormone balancing, promotes sexual function

  • Drink: in the morning or afternoon, in substitute or alongside coffee, during the full moon, waxing moon, during ovulation and post menstruation. 
  • Adaptogen: Maca– boosts libido, increases endurance, balances hormones, increases fertility, increases physical + mental energy, sharpens memory + focus, mood balancing.
  • Healing Herb: Raw Cacao– high in antioxidants, iron, + magnesium (good for heart, brain focus, muscles, calming effect), natural mood elevator (seratonin, tryptophan + other neurotransmitters associated with feelings of happiness + well being).
  • Optional Adaptogens: Mucunas Pruriens (Velvet Bean)– antidepressant actions, antioxidant, good for digestion, increases libido, boosts energy + focus.                                                                         Chaga– immune boosting, antioxidant, reduces inflammation.

New Moonsetting intentions + seeking inspiration

Waxing Moonenergetic time, conception to fertility to creation, taking action to bring idea to fruition with the full moon

Full Mooncelebration + practicing gratitude

Waning Moonreleasing, decluttering, reflecting, restoring

Moon Milks, Candles + Tarot || Soothing adaptogenic tonics to help sleep, increase energy and balance your hormones. Maca cacao milk for energy + lavender tart cherry milk for sleep and relaxation. Similar to golden milk, these plant based elixirs will soothe your soul. Good for a detox or some self care and relaxation.|| creamandhoney.ca
Moon Milks, clearing energy + burning sage || Soothing adaptogenic tonics to help sleep, increase energy and balance your hormones. Maca cacao milk for energy + lavender tart cherry milk for sleep and relaxation. Similar to golden milk, these plant based elixirs will soothe your soul. Good for a detox or some self care and relaxation.|| creamandhoney.ca

As above, so below friends.

xx


MOON MILKS

the magic

inspiration:                   moon phases + hormone cycles

the feels:                       creamy, soothing, warm, relaxing

eat with:                        tahini snack bites, shortbreads,                                                         gingerbread or chai cookies 

might like if you're into:     tarot cards, astrology, lunar cycles,                                                  ouija boards, witches, yoga, journaling,                                              forest walks, meditation, incense,                                                      herbalism, energy clearing,                                                              himalayan salt lamps, essential oils,                                                tracking your cycle

the science

makes one moon milk each || time: 5 t0 10 minutes                                                                                  

ingredients:                                                                                      

cacao maca milk    

  • 1 cup almond milk
  • 2 teaspoons cacao powder
  • 1/2 to 1 teaspoon maca powder
  • 1 teaspoon maple syrup (or honey/agave)
  • pinch of pink salt 
  • optional: 1 teaspoon coconut oil
  • optional: 1 tablespoon almond butter   
  • optional: 1 teaspoon chaga, reishi or mucuna pruriens powder   
  • optional: shot of espresso or heaping teaspoon herbal coffee
  • optional: scoop of protein powder                                 

lavender tart cherry milk

  • 1/2 cup tart cherry juice
  • 1/2 cup almond milk
  • 1/4 cup coconut milk (from can)
  • 1/2 teaspoon dried lavender buds
  • 1 teaspoon raw honey (or maple/agave)
  • 1/2 teaspoon ashwaghanda powder
  • 1/4 teaspoon vanilla extract
  • pinch of pink salt
  • optional: dried rose petals + dried lavender buds for garnish and aroma

method:                                                                                           

cacao maca milk

  1. Hot: In a small pot/pan, add milk, cacao, maca, maple syrup and pink salt. Whisk until combined. Heat over medium until just hot but not boiling. Drink as is or pour into blender, add other optional ingredients and blend for extra creaminess. 
  2. Cold: Add all ingredients to a blender and blend for 30  to 60 seconds on until fully combined and creamy. 

lavender tart cherry milk

  1. In a small pot/pan, add almond milk, coconut milk, tart cherry juice, honey, vanilla, ashwagandha, and salt. Whisk until combined. Heat over medium until simmering. Remove from heat and add lavender buds. Cover with lid and let steep for 5 minutes. Pour into mug over a strainer to remove the lavender buds. Blend in blender if you prefer the drink more foamy. Crush edible dried rose petals and/or dried lavender together and sprinkle lightly on top for a soothing aroma. 

KALE POLENTA WITH MUSHROOMS + ACORN SQUASH

Kale Polenta with Mushrooms + Acorn Squash || A healthy comfort food bowl! A Fall or Winter dish that is easy to make and delicious! Vegan, plant based, dairy free, and gluten free. || creamandhoney.ca
Kale Polenta with Mushrooms + Acorn Squash || A healthy comfort food bowl! A Fall or Winter dish that is easy to make and delicious! Vegan, plant based, dairy free, and gluten free. || creamandhoney.ca
Kale Polenta with Mushrooms + Acorn Squash || A healthy comfort food bowl! A Fall or Winter dish that is easy to make and delicious! Vegan, plant based, dairy free, and gluten free. || creamandhoney.ca

Last week we had an especially beautiful October day with sunshine and temperatures of 25°C . I decided to go to Hanlan's Point on Toronto island, one of the nicest beaches in the city. A horizon perfect for admiring sunsets, a sandy beach to bury your toes in, and naked bodies (it's a clothing optional beach). I like to think about how liberating and powerful I'll feel stepping on to the beach bare breasted! I'll channel Beyonce– do my best head toss with an air kick, then an overhead fist pump (the ultimate girl power move). I'll sing out Run The World and finish with a shimmy shake  booty roll like The. Queen. That. I. Am. But as soon as I arrive I reconsider. The reality of the high penis ratio hits me like a salty ball slap to the face. Twenty dicks, no vaginas, and one pair of breasts belonging to a sixty year old Eastern European lady named Olga. She has a dog that looks like a elegant muffin and she does not give a f*ck. I strive to someday be as bold as Olga. But at that moment, the thought of being naked goes from feeling empowering to alarmingly uncomfortable. I like to think I welcome vulnerability, but not the kind that might attract lingering gazes from strange naked men. No way. I watch way too many murdery shows (and the news) to have a progressive view of middle age white men.

It never fails, every single time I go to this beach a naked man strikes up a conversation. It's always harmless but strange that this is the place everyone is dying to make small talk with me.

Naked Man 1: “The water is great today! Nice and warm."                                                                                             Me: “Oh yeah?" I say trying to be polite, staring straight into the sun purposely blinding myself. I catch a glance of his lower half because the more I tell myself not to look at something, the more I have to look. “It looks pretty cold to me.

Naked Man 2: “Hey, do you have a beer you could sell me?"                                                                                             Me: “Uhhhhhhh..... where do you keep your money? You know what, never mind, just take it.

Naked Man 3: “Wow we've got quite a wind today! Perfect for watching the windsurfers." as he stretches backward, hands on his hips, penis is flapping in the wind, ball hair awry. 

Any nude beach isn't complete without lone men casually strolling the shoreline. One man begins marching into the freezing cold water. He holds his arms at his sides palms facing forwards. He puffs out his chest and wades deeper into the water with determination, about to execute a self baptism. He submerges his head fully and is reborn! He will now go to heaven. Amen. He starts swimming further out, he gets close to a small yacht with some people having a party. He's swimming around the boat eagerly awaiting an invite. They ignore him. “Awww he just wants a friend.", I think to myself. I create the story of his life– Angus was born on Christmas morning, his birthday inevitably overshadowed by holiday celebrations. His cake forever a pumpkin pie. His birthday and Christmas presents always unified as one. Kids were too busy with family to attend his parties. He hates turkey so his birthday dinner was always a large plate of boxed mashed potatoes (his mother had a fear of real potatoes, she wouldn't allow them in the house). Are you crying yet?! He had a medical issue as a child that caused uncontrollable flatulence. He would break wind loudly without warning and kids made fun of him for it. Even his parents laughed sometimes because farts. are. funny. people. Now he comes here to bare it all because he's unashamed! Good for you man! I look around wondering which one of these people is the biggest creep on the beach. I realize it's me, making up stories about them and their bodily functions. I slide on my sunglasses to give the illusion I'm a discrete person.

The accessories on nude beaches are fun– mostly hats, sandals, sometimes a t-shirt with some lumpy junk protruding out the bottom. One man is adorned with a large glass bottle of milk and a backpack fastened up with clips around his naked body. I decide he is definitely the murderer if there is one. His serial killer name would be The Milkman and he would leave milk bottle caps upon his victims as a token. On that note, I turn on my best Beyonce pivot, dancing my way off the beach in the pump walk from Single Ladies. Peace out my nude friends!

One day later, genitals could not be more covered. The temperature dropped ten degrees and it is time for warm cozy food and layers of clothing. To nurture ourselves in the colder weather we must make many bowls of of roasted vegetables and grains. Squash season is peaking and I am into it. 

Market Squash || Kale Polenta with Mushrooms + Acorn Squash || A healthy comfort food bowl! A Fall or Winter dish that is easy to make and delicious! Vegan, plant based, dairy free, and gluten free. || creamandhoney.ca
Porcini, Shiitake + Cremini Mushrooms || Kale Polenta with Mushrooms + Acorn Squash || A healthy comfort food bowl! A Fall or Winter dish that is easy to make and delicious! Vegan, plant based, dairy free, and gluten free. || creamandhoney.ca
Kale Polenta with Mushrooms + Acorn Squash || A healthy comfort food bowl! A Fall or Winter dish that is easy to make and delicious! Vegan, plant based, dairy free, and gluten free. || creamandhoney.ca

Notes:

Acorn squash is one of my favourites because the skin is delicious once it's roasted (and they look like cute clouds when sliced). 

The recipe below is plant based based but feel free to adapt it to your preferences. Parmesan cheese is typical for polenta giving it an even creamier and cheesy consistency. I chose nutritional yeast to keep it versatile for all food lifestyles. 

I used dried porcini and shiitake mushrooms because fresh wasn't accessible but I still wanted the richer flavours these mushrooms bring. I rehydrated the dried mushrooms in some water, dried them off thoroughly and sauteed them with the fresh creminis. 

Bowls of polenta can be topped with many things so let your imagination run wild with roasted or sautéed vegetables, shrimp, poached eggs, tofu steaks, or bolognese sauce. It's an easy meal to make, you just must be attentive when it is on the stove, stirring often.

Feel free to substitute spinach for the kale in the polenta. In this case, you could blend it in fresh instead of cooking it.

Kale Polenta with Mushrooms + Acorn Squash || A healthy comfort food bowl! A Fall or Winter dish that is easy to make and delicious! Vegan, plant based, dairy free, and gluten free. || creamandhoney.ca
Market Squash || Kale Polenta with Mushrooms + Acorn Squash || A healthy comfort food bowl! A Fall or Winter dish that is easy to make and delicious! Vegan, plant based, dairy free, and gluten free. || creamandhoney.ca
Kale Polenta with Mushrooms + Acorn Squash || A healthy comfort food bowl! A Fall or Winter dish that is easy to make and delicious! Vegan, plant based, dairy free, and gluten free. || creamandhoney.ca

Let me know what version of polenta bowl you end up with!

xx


KALE POLENTA W/ MUSHROOMS + ACORN SQUASH

the magic

inspiration:                   cozy Autumn bowls

the feels:                       creamy, cozy, comforting, savoury

eat with:                        pinot noir, arugula salad, sparkling water                                          w/ lemon, hot tea, toasted nuts or seeds,                                            fresh herbs

might like if you're into:    movie nights at home, granny quilts, other                                          meals in a bowl like this one or this one,                                            fuzzy slippers, hoodies, oversized knit                                                sweaters  

the science

makes 4 servings || time: 1 hour

ingredients:

                                                                                                                                                                                           polenta

  • 1 cup polenta
  • 1.5 cups nut milk + extra while cooking the polenta, as needed (you can also use water)
  • 1.5 cups vegetable broth
  • 2 tablespoons extra virgin olive oil
  • salt + pepper to taste
  • 1/4 cup nutritional yeast (or grated parmesan cheese)
  • parsley, for garnish
  • kale puree (below)

kale puree 

  • 1 small head of tuscan kale or half a large head (curly kale is also okay), stems removed
  • 2 cloves garlic, peeled + kept whole
  • 1/2 teaspoon kosher salt
  • 1/4 cup extra virgin olive oil

mushrooms + squash

  • 1 acorn squash, seeded and sliced into half circles (leave skin on, it is edible after baking)
  • 2 cups of mushrooms, sliced (I used porcini, shiitake + cremini to create a richer flavour)
  • 2 shallots, diced
  • 4 sprigs fresh thyme (of half a teaspoon dried)
  • 1 clove garlic, diced
  • 3 tablespoons olive oil
  • salt + pepper

method:

  1. Preheat oven to 425ºF. Line a baking sheet and toss squash in a large bowl with 1 - 2 tablespoons of olive oil, 1/2 teaspoon kosher salt, and pepper. Bake for 25 - 30 minutes. Remove from oven, flip squash and bake for another 10 minutes or until soft and slightly caramelized.
  2. While squash is baking, add milk and broth to a medium sized pot. Bring to a boil. Lower temperature to medium and slowly whisk in polenta. Keep whisking until the polenta starts to thicken (usually a couple minutes). Reduce to a low simmer (rarely bubbling) and cook for 20 minutes, whisking often, until the polenta is nice and creamy. Make the kale puree + mushrooms while polenta is cooking (see below). You may need to add a bit more milk or water throughout this process or if you want to keep it cooking longer for extra creaminess. Add a tablespoon or two at a time. Keep warm until serving. If prepared in advance, reheat on the stove with a bit of extra liquid and a good whisk.
  3. Kale puree– Boil a pot of salted water (should taste like slightly salty ocean sea water). Add kale and 2 cloves of whole garlic and boil for 2 to 3 minutes. Add to food processor or blender with olive oil and salt and blend until a smooth puree. 
  4. Mushrooms– In a pan (cast iron works well but any will do) over medium add olive oil and diced shallots. Sauté for 2 minutes. Add thyme, garlic + mushrooms to pan with a dash of salt and pepper. For the mushrooms to brown, don't touch them for a few minutes then turn to other side and repeat. Cook for about 5 to 7 minutes until mushrooms and shallots have cooked down and caramelized. 
  5. While polenta is on the stove, add kale puree, 2 tablespoons of olive oil (if desired), nutritional yeast (or parmesan cheese), salt and pepper to taste. Whisk in until combined. Ladle into bowls, top with roasted squash, mushrooms, parsley and s + p to taste. 

Recipe adapted from April Bloomfield on Food Republic.