Hi friends! How was your week? Hopefully great! It was a big week for us Canadians. Did you hear? We elected a new Prime Minister, Justin Trudeau. This is a big deal. It marks the end of a longstanding conservative governmental reign. I have to admit that a Liberal majority government makes me a little nervous, which is rather bizarre because the majority of my beliefs are definitely more in line with the liberal rather than conservative philosophies. What makes me nervous is what is going to happen to the Canadian economy. I predict bad things my friends. Bad things....
Okay but enough about politics. Because let's be honest, I am hardly a politically oriented person. I do always vote, and I do my research before I do, but beyond that I rarely think about government. I should probably pay more attention but my brain is just not excited by politics. Now food however, that's another story. And speaking of food I have a new soup recipe for you today. Filled with all sorts of fall harvest goodness like carrots, turnips, apples and more.
The weather here in Calgary is feeling more and more like fall everyday. Think below zero at night and mid teens during the day. Which also means it's only a matter of time before the snow arrives. Yes I said it. The dreaded "S" word. Makes me want to cry just thinking about it. Perhaps the only good thing about cooler weather is having an excuse to eat delicious, warm, comfort food. Like soup. Like this Fall Harvest Soup to be exact. Fall is definitely one of my favorite food seasons. Squashes of all shapes and sizes, apples that are sweet and crisp, carrots that are bursting with flavour, turnips, pumpkins... the list goes on and on. And since I had just stocked up on many of these items at the Farmer's Market I put them all into this soup. And I am pretty pleased with the result I must admit. Think savoury but slightly sweet at the same time. With hints of cinnamon and ginger for even more flavor. Is your mouth watering yet? I hope so!
Well friends I think I will leave it there today. The next couple weeks are busy ones for me! I have a presentation to give on Thursday, my massive review article (currently sitting at 43 pages - how gross is that?) due on Friday, another presentation next Wednesday and then I am off to San Francisco next Thursday. Now I am pretty excited about San Francisco. I love that city. I have been there twice before and never get sick of walking the streets and playing tourist. Plus the apartment I have rented is only a few blocks from both Whole Foods and Trader Joes. I am going to be in paleo foodie heaven! I would love to hear your restaurant suggestions though. What are your favorite paleo friendly food spots? Plus any activity or shopping suggestions are also always appreciated. Thanks friends!
As always I would be thrilled if you visited me on my social media pages onPinterest, Instagram and Facebook
Until next time, happy eating everyone!
Fall Harvest Soup Recipe (Paleo, GAPS, Whole 30)
Ingredients
2 lbs carrots, peeled and diced1 medium sized turnip, peeled and diced2 red apples, peeled and diced (I used Honey Crips)1/3 cup chopped green onion (or sub 1/2 large white onion)1 can full fat coconut milk (I use this brand) 2 cups water or bone broth (buy your bone broth here)
3 TBSP organic coconut oil (or grassfed butter/ghee)1 TBSP organic vanilla extract1 TBSP ground cinnamon (this brand is SCD legal)
2 tsp ground ginger (this is my favorite kind) 1/2-1 tsp sea salt (to taste)
Directions
1. Place a large pot on the stove on medium heat2. Add all the ingredients to the pot and bring to a boil3. Turn down the heat and let simmer for 35-40 minutes (until the turnips are soft)4. Using your immersion blender, blend until the ingredients are smooth5. Serve and enjoy!Print Recipe
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