The first indicator of Fall has crept up on us here in Toronto; chillier weather. To satisfy those chills, one of my main go-to’s is a pot of steaming hot soup! It’s an added bonus that it is also easy to work into a busy weekday schedule. Soups can be as simple as just a few key ingredients, or as complex as the Davinci Code. It’s about what you’re in the mood for! First on my list is one of my favorites from my book Sprout Right Family Food; Corn, Coconut, and Ginger Soup. Follow the recipe below and hopefully, it will inspire more cozy, warm family meals.
Dairy, Egg, Gluten, Nut, and Wheat Free. Vegetarian and vegan.
Makes 6 cups
TIP: For a fast chop, pulse the carrots, onion, and garlic in your food processor.
This is a colorful, antioxidant-rich soup with immune-boosting properties from the garlic, onion, and meat broth (if using). It’s also a good source of vitamin A and calcium.
It’s that time again (I can hear the groan from here)! Time to think about packing school lunches every day for the next school year. I’m thinking that it might make you want to run and hide. How about something different this year? Take the pressure off and get your kids to make their own lunch. Yes, it is possible, I promise.
July 23rd. It’s a date that I’ve had in the back, front and sides of my mind for about a year. About 16 months ago, I handed in my 122,186 word manuscript to my editor at Penguin Random House Canada, sat back, exhaled and got on with work and life until the next step.
Writing the 122,186 words took a solid four months to write, as in all day, every day. Well, unless I was speaking with a moms group, had a TV or radio segment or a meeting, that is.