[notphone][twocol_one] [/twocol_one] [twocol_one_last] What’s for dinner? As your life speeds up this season, don’t let a full calendar mean an empty fridge. Whether you’re a dedicated meal planner or a free-spirited intuitive eater (we cover both sides of this debate inside), we’ve got your autumn evenings covered with easy make-ahead meals, snacks and fall-inspired ice…
Mmm, corn chowder! Creamy, hearty, comforting. Making soup in a blender is super easy, and preserves all those delicious nutrients and phytochemicals. This vegan corn chowder is made creamy by avocado and unsweetened almond milk (you can substitute for other non-dairy milk if you have almond allergies). The rich flavors are rounded out with paprika, garlic, lemon and — believe it or not! — vanilla. Great as a side or as a main dish.
A hearty green soup soothes the soul! And it’s not bad for the body, either. This yummy soup is full of only the simplest whole food ingredients, and with all that color you know it’s chock-full of nutrients, enzymes, and phytochemicals. You can substitute out pretty much any ingredient in this green soup to suit your preferences, but make sure to use lots of greens! Green soup is great for breakfast or lunch, or even for a light dinner. You can also enjoy it as a side dish if you’re enjoying a more extravagant dinner.
This soup might be raw, but that doesn’t mean it can’t also be hot! There’s nothing like the flavor combinations in That food, combining the sweet with the sour, with a healthy dose of spice thrown in for good measure. Mm mm. Ginger, cilantro, garlic, coconut… This curry coconut soup is not lacking in the flavor department.
This raw vegan soup can be enjoyed warm. Raw doesn’t have to mean cold! If you’re trying to warm your bones on a cool day, consider warming your veggies up a bit in warm water before you set to chopping them up. And of course, make sure you vary your level of chili peppers in accordance with your heat tolerance!
Corn chowder, with a kick! Corn gets a bit of a bad reputation these days what with all the weird stuff we do with it now. But there’s all kinds of wonderful, wholesome healthy stuff we can do with it, too! Here’s one of them.
Spicy and sweet is one of life’s most pleasant and complex combinations. With some creamy almond milk bringing in the texture, this raw take on corn chowder will have you channeling your inner East Coaster.
To properly enjoy this delectable meal, be sure to loudly exclaim the words “corn chowder”, but make sure you pronounce it chow-dah!
An age old question: what’s a fruit, and what’s a vegetable? Are tomatoes, cucumbers, and peppers really fruits just because they contain seeds? Most children feel they know the answer intuitively: fruit is sweet and goes with ice cream and smoothies, and vegetables belong in salads.
This Spicy Chili Mango Soup adds a whole new layer of complexity into this timeless debate. Maybe fruits are vegetables!
With the combination of sweet and spicy, this mango soup has a distinctively Thai feel. There’s no cuisine like Thai cuisine for blending contrasting flavors flawlessly into mouthwatering dishes. Its a world of sweet and spicy, and hot and sour. This soup would fit right in!
Us North Americans could learn a lot from Thai, Burmese and other cuisines from distant lands. How to use sweet fruits with savory dishes is right at the top of that list, and it might topple the age-old divide between fruit and vegetables once and for all.