Turmeric Carrot Apple Soup / January 4, 2017 by Lindsey | Dolly and Oatmeal

Turmeric Carrot Apple Soup | dolly and oatmeal

happy 2017! i hope you all had a wonderful beginning to the new year :) frank and i made our yearly tradition of mole sauce, except this year we kinda cheated by using a starter! basically it had all the spices, chiles, and nuts/seeds all ground up and made into a paste so that all we had to do was add sautéed tomatoes, some stock, and salt! somehow it still took 2 hours to make in between soothing our babe, playing with him, stopping to feed and change him, all that good stuff ;) i also took some time to reflect a bit on the past year. it was grand in so many ways. having my cookbook published, being pregnant and having a baby! in many ways it was the most fulfilling year, but also super rough as well. there were quite a few personal hurdles, the emotional suck of the presidential election and its outcome, and the curious world of hormones post-baby. it's been an interesting year to say the least.

when i was about 2 1/2 months postpartum i began waking up with pretty bad joint pain in my fingers, and enough back pain where it was hard doing much of anything with amesy aside from sitting down with him. so, in an effort to combat the pain and inflammation, and my weakened immune system (i hadn't had a cold in about 2 years, but have had 2 colds in the past 3 months!) i began increasing my intake of turmeric. most recently i made turmeric paste which i add to smoothies, teas, warm nut milk, soups, etc. there are a lot of recipes out here for it, but the one i made was a simple blend of ground turmeric, water, black pepper, and coconut oil, which i really love. it's soothing and pungent in all the right ways. some days are better than others, but the pain i was experiencing in the morning has eased significantly and my back is definitely on the mend. in my experience, food has always been the best medicine and while i’m not saying it’s a cure-all for everything, it is always my first go-to in order to heal and repair my body.

i've been meaning to share this soup with you all for quite some time. i made and shot it 3 days before i delivered amesy knowing that i would welcome a warm, replenishing bowl upon coming home from the hospital. as life would have it, it was the last dish i made before having him, and the first thing i ate after having him, so it's a bit of a sentimental recipe to me.

this soup is definitely one of my favorites flavor-wise. i make a version of this with winter squash each year but decided to swap the squash for carrots. the carrots make for a more subdued sweetness and a thinner consistency which is a nice change. mixed together with the tart apple and the earthy turmeric, makes for a beautiful flavor that only gets better the longer the soup sits and the flavors marry. i hope you all enjoy it as much as i do :)

big love to you all for your continued support of this space throughout the years. i hope we continue to grow together in 2017! xo

turmeric carrot apple soup | v & gf

| makes 4 servings |

2 tablespoons extra-virgin olive oil
1 large onion, diced
1 large apple (honeycrisp or another tart apple), peeled and finely chopped
2 cloves garlic, minced
1 1/2 teaspoons ground turmeric
1 teaspoon ground cumin
1 1/2 pounds carrots, chopped into 1/2-inch pieces
4 cups low-sodium vegetable stock
1 bundle thyme, tied with string
1/2 cup unsweetened cultured coconut yogurt
sea salt and fresh pepper, to taste

method

heat the oil in a soup pot over medium heat. add the onion and apple and cook until both are soft, about 6-8 minutes. add the garlic, turmeric, and cumin and cook until fragrant, about 30 seconds. then add the carrots, stock, and thyme and bring it all to a simmer. cover and cook until the carrots are tender, about 20-25 minutes. remove from heat and let the soup sit for 10 minutes.
remove the thyme bundle and carefully blend the soup in a blender or food processor. add the yogurt, season with salt and pepper, to taste. then blend it once more.
transfer the pureed soup back to the soup pot and bring to a simmer. serve soup hot and garnish with toasted pecans, drizzled oil, and thyme sprigs (optional).

similar recipes:

fennel-roasted carrots & shallots w/ shaved apple

Hemp-Buckwheat Blender Waffles w/ Spiced Apples / November 10, 2016 by Lindsey | Dolly and Oatmeal

Hemp-Buckwheat Blender Waffles w/ Spiced Apples | dolly and oatmeal #vegan #glutenfree

time is precious these days. life with a newborn has put a lot of things into perspective that i took for granted previously. even when amesy's napping there seems to be a million things that need my attention and there's just never enough time. between feeding him every 2 hours, changings, and just general fussiness there's little time for much else.

i kind of knew this would be the case, as people warned me. so before ames made his entrance into this world, i developed some busy lady recipes that bridge the gap between eating anything that resembles food, and easy-peasy, crave-worthy food that i would never have enough time to make. a recipe that simply throws a few pantry items into a blender and results in a delicious, and sustaining breakfast meal is something that made/makes me super excited. so, i was super thrilled when i got the recipe for these blender, high-vibe, good for any day, waffles just right and good enough to share them you! the ingredient list is really clean, sticking to a lot of the superfoods we all know and love. and while i love eggs, i get a lot of readers asking for vegan friendly recipes or alternatives. with a nod to my vegan friends, these waffles are egg-free, and utilize ground flax here for binding purposes - yay, flax! so, whether you're a new mom, a busy lady, a busy dude, or someone who appreciates an easy meal, this one's for you ;)

*i wrote this post before the election, but i would be remiss if i didn't address my feelings on this. first, i believe in this democratic process, and therefore i will continue my beliefs while continue theres. my only hope is that love, compassion, acceptance of differences, open-mindedness all continue to have a seat at the table in a trump administration. i keep hope alive that i will be able to raise my son in his first 4 years on this earth without the hate and discrimination the trump campaign so viciously spewed these past months. i am so tremendously sad at what could have been, and was extremely proud to have amesy at my side when i cast my ballot for the first female president. i spent most of yesterday with tears streaming down my face, and holding my baby close to me. that said, i'm hopeful that the rights we've worked so hard to attain won't be taken away; that so much of what keeps millions of americans safe, and insured, and healthy won't be overturned, and we can accept and understand one another a bit more.

peace, love & light. xo!

Hemp-Buckwheat Blender Waffles w/ Spiced Apples | v & gf

i like making a double batch of this recipe to freeze and have leftovers. the spiced apples take a bit more time to make, but can also be made ahead of time and reheated as needed.

| makes 4 waffles |

1 cup plus 2 tablespoons unsweetened almond milk
1 tablespoon apple cider vinegar
1 cup buckwheat flour
1/4 cup hemp hearts/seeds
2 tablespoons coconut sugar
2 tablespoons melted unrefined extra-virgin coconut oil. melted, plus more for waffle iron
1 tablespoon ground flax
1 teaspoon baking powder
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt

spiced apples

1 tablespoon unrefined extra-virgin coconut oil
1 large apple (i like honeycrisp or pink lady)
1/4-1/2 teaspoon ground cinnamon
pinch of ground ginger
pinch of ground nutmeg
tiny pinch of salt

toppings

sliced almonds
hemp hearts
maple syrup

method

preheat oven to warm (about 180°F) and place a baking sheet lined with parchment paper inside.
in the container of an upright, high-speed blender, combine the almond milk and vinegar. let the mixture sit for 10 minutes, until bubbly. next, add the remaining ingredients and blend on high for 1 minute, scraping down the sides as needed. let the mixture rest while you preheat the waffle iron.
grease the hot iron with some coconut oil and pour a heaping 1/2 cup of the batter into it. cook for 3-4 minutes, until the edges are a bit crispy. place the waffle into the preheated oven and repeat with the remaining batter.
keep the waffles warm while you make the spiced apples.
heat a 10-12 inch skillet over medium heat. once hot, add the coconut oil, apples, spices, and salt. cook until soft and tender, gently flipping them over to cook evenly, about 7-10 minutes.
serve waffles warm topped with spiced apples, sliced almonds, hemp seeds, and maple syrup.

enjoy!

similar recipes:

overnight oat waffles w/ lemon zest & poppy seeds

banana buckwheat waffles w/ blue-barb syrup

Sprouted Brown Rice Pilaf w/ Roasted Grapes & Fennel / October 19, 2016 by Lindsey | Dolly and Oatmeal

Sprouted Brown Rice Pilaf w/ Roasted Grapes & Fennel | dolly and oatmeal

hey y'all! it's felt like forever since i've blogged in real-time and it feels so good! the last time i checked in here i hadn't given birth to our son, james,("amesy"). he finally came september 27, 10 days after his due date! when i can gather my thoughts into cohesive sentences i plan to write more about his entrance into the world :)

newborn baby life has somewhat rocked mine and frank's existence a bit ;) we knew that sleep deprivation, emotional rollercoasters, and general fuzziness were in our futures but there was really no way to prepare or scale how much a little human impacts every minute and second of your life. at this moment we're trying to keep him alive and healthy, marvel at his little toes and button nose, take in every coo and odd sound he emits, and study the range of emotions that take over his teeny face at a given second. he's, in a word, precious. but i would be lying if i didn't say that navigating this new territory is wrought with emotion, and just plain terrifying at times. i know frank and i are strengthened by all of those who have done this parenting thing before us, and those who continue to do it presently with grace and honesty.

and now, rice pilaf! i knew this dish would come in handy after our little amesy was born. it's basically a one-stop-pot of grainy goodness (which also means less dishes to clean!). pilaf has no bounds as to what kind of flavors you want the end product to have. so here i wanted something soothing and minimal in terms of spices, and more emphasis on fresh herbs and produce. the herbs, onion, fennel, and roasted grapes shine together as i'm a big time fan of fruit mixed all up in a savory dish/salad. i have a feeling this humble pot is going to continue to make a weekly appearance as a side dish or a for a quick lunch. hopefully you'll find it easy-peasy as well!

big autumnal hugs! xo's

Sprouted Brown Rice Pilaf w/ Roasted Grapes & Fennel | v & gf

i chose to use a sprouted variety of brown rice, but feel free to substitute your preferred grain and cook according to the directions on the package.

| makes 4 servings |

roasted grapes

1 cup seedless grapes
2-3 teaspoons extra-virgin olive oil
salt and fresh pepper, to taste

pilaf

2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 small fennel bulb, finely chopped
1 cup sprouted brown rice (i like this brand)
1 teaspoon ground cumin
1 3/4 cups water
2 tablespoons chopped sage
salt and fresh pepper, to taste
1/4 cup toasted almonds, roughly chopped
handful of fresh parsley, chopped

method

preheat the oven to 375°F and line a baking sheet with parchment paper, set aside.
toss the grapes with the oil, and salt and pepper to taste. transfer to the baking sheet and roast until the grapes are slightly burst and juicy, about 12-15 minutes. remove from the oven and set aside.
heat the oil in a lidded saucepan over medium heat. once hot, add the onion and fennel. cook until the onions are translucent and the fennel is soft, 5-6 minutes. add the rice and cumin until well-coated, and cook for another couple of minutes, then add the water and sage, season with salt and pepper, to taste. bring the rice to a boil and cover with a fitted lid.