Curried Cauliflower Soup

INGREDIENTS:

• 2 tbsp butter garlic
• 1 chopped onion
• 1 head of cauliflower
• 1 qt chicken broth 
• 1 can coconut milk
• ~1 tbsp cumin
• ~2 tbsp curry powder
• ~ 1 tsp cayenne pepper
• ~1 tsp pumpkin pie spice (or ginger)
• Cilantro garnish

INSTRUCTIONS:

• Saute garlic and onion in butter
• Add cauliflower and broth
• Add spices
• Simmer until fully cooked 
• Blend
• Add coconut milk

Chocolate Dipped Macaroons

Adapted from: http://www.onceuponachef.com/2014/12/coconut-macaroons.html

INGREDIENTS:

• One 14-ounce bag sweetened shredded coconut // I used organic 8oz bag from Whole Foods
• 7-8oz of sweetened condensed milk 
• 1 teaspoon vanilla extract
• 2 large eggs whites
• 1/4 teaspoon salt
• Bar of nice chocolate (semi-sweet + dark)

INSTRUCTIONS:

• Mix the coconut & condensed milk & vanilla
• Beat the egg whites & salt until stiff peaks
• Fold egg whites into the coconut mix
• Spoon onto baking sheet
• Bake ~25min at 325
• Melt the chocolate in the microwave (30s intervals)
• Dip and let cool!

Creamy parsnip soup

5 large parsnips
1 yellow onion
1 tbsp Garlic
1 russet potato (large)
1 pink lady apple
1 qt chicken stock
2 tbsp butter
Nutmeg
Cayenne
Heavy cream (optional)

- roast parsnips and potatoes in olive oil for 30 min at 350
- sauté onion and garlic until beginning tocaramelize
- add potatoes parsnip apple and stock
- bring to boil then simmer 40 min
- add to blender in batches, plus dash of nutmeg, cayenne and salt pepper
- add heavy cream and serve!