FoodSoulutions

06/12/2023

http://www.foodsoulutions.com/store/the-art-of-the-summer-fruit-tart-online-cooking-class

In this 90-minute virtual cook-along class you will learn the art of creating whole food, plant-based desserts that boast digestibility and exquisite quality and you will create your very own gluten-free, vegan, refined sugar-free French-style Summer Fruit Tart.

12/06/2022

Our Winter Wellness Workshop is coming up next week!
Listen in to our IG live from today for more details about the class.

07/29/2022

PERFECT PEACH SMOOTHIE| yes! a smoothie recipe for your weekend.
If you’ve been following along you know I’ve been obsessed with the amazing peach season we have going on in right now.
I’m a flavor queen, I like to study flavor, study -how flavors combine to create magic -often I start this process in something a simple as a smoothie -which then becomes the foundation I build on for more complex dessert flavor profiles.
So anyway, the peach smoothie, is deeply delightful -of course you have to have ripe flavorful peaches, and if your local we have plenty of them right now at the markets from and other farms too! Thank you 🙏🏽 to our amazing local organic 🍑farmers.
first turned me into the magic of peach and almond -which she writes about in her first book
Fresh peaches with freshly made almond milk are just magic -maybe because they both grown in the same region? Share the same land?
Anyway, here’s my version of the perfect peach smoothie. Enjoy!
PEACH ALMOND COCONUT SMOOTHIE
2-4 ripe peaches (about 1 1/2 cups)
1 1/2-2 cups freshly made almond coconut milk
(For this milk you make your regular almond milk but add 1/2 C of medium shred dried coconut when blending the almonds)
1 tsp vanilla (or 3 drops vanilla essence)
1-2 tbsp sea moss gel (optional but gives luscious texture)
2 tsp maple syrup or coconut nectar
Pinch of salt
Blend + enjoy 🍑
🍑 🍑 🍑

07/27/2022

Having so much fun recipe testing these raw plant-based desserts! Wedding cakes!?!

Jennifer Rose Caroff shared a post on Instagram: "RECIPE TESTING + TASTING 🍑🥥| I have been obsessed with everything peach, almond + coconut this July with insanely delicious peaches from and many other producers here in...

07/07/2022

OATMEAL BLUEBERRY PANCAKES (GF, V)| thank you so much everyone for your enthusiasm and encouragement on my recent collaboration and work with 🙏🏽
I retested the recipe and here it is again. Simple, healthy, delicious.
At a time when our world is so complex -anything we can do to bring more peace and joy to our days -including our breakfasts -is not trivial 🙏🏽
So if these healthy pancakes might add some light-hearted, digestible goodness to your life then by all means -try out the recipe and enjoy!
Every moment of gratitude matters.

Oatmeal Blueberry Pancakes
2 cup rolled oats (gluten free)
1 cup coconut milk (full fat)
1 cup apple sauce (organic) (you can make from a whole apple as well)
1 tablespoon baking powder
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
1 teaspoons cinnamon powder
1-2 teaspoons vanilla extract or vanilla powder
1 cup blueberries (ideally fresh/frozen ok)
2-3 tablespoons coconut oil (for cooking)
Wild Blueberry Sauce
1 cup wild blueberries, thawed from frozen
1 tablespoon maple syrup
1 teaspoons lemon zest
1 teaspoon vanilla extract
pinch of salt
For the pancakes, place all ingredients in the blender (except the blueberries) and blend til smooth. Add a bit of water if the batter is too thick. Then, Stir in the blueberries.
Melt some coconut oil on a hot skillet and pour 1/3C pancake batter. Cook for 2 minutes then flip and cook for another 2 min. Serve with the Wild Blueberry Sauce + Enjoy ☺️

06/28/2022

THANK YOU| thank you everyone who joined our Summer Wellness Workshop today in the Healing Cancer Collective with Dionne Detraz .nutrition 🙏🏽 It was a pleasure sharing the magic of summer ingredients and inspiring you to awaken your senses in the cooking process.
Conscious cooking and eating is an art that deeply connects us with ourselves, each other, the seasons and the cosmos -down to the details of the solar and lunar energies in our foods.
Thank you to Nate of , and for adding value for people to try your high-quality products and support business like yours -committed to sustainable business practices. Everyday we need to vote for the health and world we want to create.
Stay tuned for more classes.
Xx Jennifer

06/25/2022

ALMOND COCONUT MINT TRUFFLES| Is any Summer season complete without a satisfying, tasty travel snack?
Here’s a great one that combines coconut, mint and spirulina with soaked and peeled almonds for a superfood bite that fuels your body and refreshes the palette all while keeping your blood sugar relatively stable, unlike many on-the-go snack bars that are packed with sugars.

Ingredients
1 C organic shredded coconut (medium shred), divided
1 C dried mulberries (or dates)
1 C organic almonds, soaked + skins peeled
½ C coconut butter, melted
1 tsp spirulina powder
1 tsp vanilla extract or vanilla extract powder
Pinch of salt
⅛-¼ tsp mint extract (!Caution! Do not over mint!)
Procedure
Soak almonds for a minimum of 8hrs or overnight. Then remove the skins by popping them off with your thumb and forefinger -a patience cultivation practice. (If they do not easily pop off, then pour hot water over the almonds and let them sit for 5 minutes before draining and peeling them)
In a food processor, place mulberries and 1/2C of shredded coconut and process for 1-2 minutes until the mulberries are broken down into very small pieces.
Add in the almonds, spirulina, salt, vanilla and mint extract and process the mix until it is broken down into a finer dough mixture.
In a small saucepan, gently melt the coconut butter, using a small spatula to stir the coconut butter to help it melt evenly without burning, about 30 seconds.
Transfer the coconut butter to the mix and process until the mix comes together with a smoother consistency that easily holders together. Now taste the mix and adjust the mint extract if desired. Do not add too much mint extract, increase a drop or two at a time.
Remove the mix from the processor and place it in a small mixing bowl.
Using clean hands roll small, bite sized balls and then roll them in the remaining shredded coconut.
Store in the refrigerator for up to 5 days or freeze for up to 1 months for maximum freshness.

06/15/2022

FULL MOON BUTTERMILK| freshly cultured raw cream churns to the most lovely buttermilk (and ghee).
,
I am mostly dairy-free and my body likes it this way best… but after having gone through the Ayurvedic culinary training with and I gained a deeper respect for how properly cultured dairy can benefit us. My experience of drinking real, fresh buttermilk opened my mind and deepened my understanding because I felt how much it stimulated and strengthened my digestive fires. This is not the same as going to the store, buying “buttermilk” and drinking it. In fact the majority of dairy products on the market create massive health imbalances for people.
In life and in cultivating health, nuance is everything and Ayurveda addresses this -there are no mass recommendations, no fads, everything has to do with looking at exactly what is going on in the body and then seeking the proper remedies to bring balance to the body.
Buttermilk, which is a cultured dairy, is recommended after the midday meal, the main meal, and only in an appropriate amount 1/2-1cup serving -with added spices for further dosha balancing and digestive support. It is also generally only recommended for Summer + Fall season. And then of course, an individual’s constitution will give further information on how we can tailor the use of cultured dairy -or any ingredient for that matter.
I say this because so often we blindly take information in on the surface level, we mash things together without discernment, understanding and experience. This leads to trends not traditions. And keeps us in a fad rather than furthering our health and vitality.
So I’m a forever student and alway strive to keep an open mind -and cultivate my own awareness of how something effects me. Long rant I know -but hopefully of some relevance. Happy full moon 🌕

06/14/2022

SKILLET VEGETABLE PIE| made this beautiful vegan skillet vegetable pie over the weekend. It’s another amazing recipe from my teacher Ayurvedic Chef Divya Alter 🙏🏽
If you’ve given up eggs, or even if you still eat eggs, but especially if you’ve given up eggs, and like the idea of an eggless frittata -then this recipe is definitely for you. Puréed mung dhal, thinly sliced and grated vegetables and of course wonderful Ayurveda spices form the base of this simple yet ingenious recipe. It’s surprising how tasty and light yet satisfying it is.

06/08/2022

PRIDE ROLLS| Spring roll/pride roll from this past weekend’s client cooking.
Had so much fun cooking for a client who loves all the same Thai and Asian flavors I do. The spring roll is such a fun way to eat crunchy, flavorful veggies in the Summer season with delicious dipping sauces -same goes for the -they make great party food and are fun to make with friends. Served them with a Spicy Thai Peanut Sauce, a Lemongrass Coconut Cashew Sauce, and a Sesame Ginger Dipping Sauce. Yum 😋


🌈

05/11/2022

WHITE CHOCOLATE RASPBERRY ENTREMET| fancy raw dessert assignment in my with
Not only are these desserts so pretty to look at -they are also a delight to eat with a delicious light almond crust, raspberry jelly center, white chocolate filling, raspberry dark chocolate ganache and a crispy dark chocolate exterior.
Learning how to make these was definitely a curve -but Somehow they came out beautifully!

05/10/2022

MORINGA | today’s farmers market find…it’s back in season again here in Northern California. What do you know about Moringa? Do you use it as a supplement? Have you cooked with it?🌿🌿🌿