Amie's Veggie Soup

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Prep Time: 10 mins

  • Cook Time: 45 mins

  • Servings: 6 

INGREDIENTS

  • 2 tbsp extra virgin olive oil

  • 1 large onion, diced

  • 3 cloves garlic, minced

  • 3 medium carrots, diced

  • 3 stalks celery, diced

  • 2 medium potatoes, peeled and diced

  • 2 tsp Italian seasoning

  • 4 cups organic vegetable broth + 1 cup water

  • 2 x can diced tomatoes

  • 1 bay leaf

  • 1/4 cup parsley, chopped

  • 2 handfuls of spinach

  • 2 handfuls of kale (stalks removed)

  • 2 tsp Himalayan salt

  • Freshly ground black pepper

INSTRUCTIONS

  1. Heat oil in a large sauce pan over medium-low heat. Once hot, add onion, garlic and a teaspoon of salt and cook about 8 minutes. Add carrots, celery, potatoes and cook for 5 more minutes, stirring often. Add Italian seasoning and cook for one more minute.

  2. Add broth, water, tomatoes, bay leaf, and several grinds of pepper. Bring to a boil and then reduce the heat to low and simmer, covered until the vegetables are tender, about 35 minutes.

  3. Remove from heat and stir in parsley, kale spinach. Leave for 2 minutes then remove bay leaf and season

Amie's Grown Up Beetroot Avocado Brownies

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Amie’s Low GI Grown Up Beetroot & Avocado Brownies

Ingredients

1 extra large, raw beetroot (or 3 small)

1 small, ripe avocado

1 shot of strong coffee

50g extra virgin coconut oil

3 tbsp carob syrup

3 organic medium eggs

150g buckwheat flour

50g finely ground almonds

2 tsp baking powder

6 tbsp organic 100% cocoa powder

½ tsp Himalayan salt

75g of 85% dark chocolate

 

For the topping:

Seeds from 1 vanilla pod

1/2 ripe avocado

20g coconut oil, melted

3 tbsp carob syrup

3 tbsp organic 100% cocoa powder

 

Instructions:

Heat oven to 180°C and lightly grease a square shallow baking tray with coconut oil.

Cut the skin off the beetroot but leave it whole. Peel and grate the beetroot and put to one side.

Melt the coconut oil over a low heat in a saucepan.

Blend together the avocado, coconut oil, carob syrup and coffee until smooth.

Beat the eggs together.

Transfer the avocado mixture to a large bowl and gently whisk in the grated beetroot and beaten eggs.

In a separate bowl mix together the buckwheat flour, ground almonds, cocoa powder, baking powder and salt thoroughly.

Add the flour mix to the beetroot mixture and fold in gently with a metal spoon.

Roughly chop the chocolate into small chunks.

Stir the chocolate into the mixture.

Spoon into the baking tray, smooth the top with a spatula and bake for 25 mins until the brownie is well risen, coming away from the tin.

Allow to cool on a metal rack.

 

For the topping:

Mix all the ingredients together in a blender until it forms a thick and glossy paste. Spread the topping over the cooled brownie.

Cut the brownie into squares and enjoy!