Homemade Body Lotion

1/3 Cup Coconut Oil
1/3 Cup Cocoa Butter
1/3 Cup Shea Butter
1/3 Cup Sweet Almond Oil

Combine coconut oil, cocoa butter, shea butter, sweet almond oil into a double boiler and stir over medium heat until the oils have melted.

1 Tsp Vitamin E Oil
15 Drops Essential Oil

Remove from the heat, add vitamin E oil and essential oil.

Pop into refrigerator for approximately 1 to 2 hours (it took 2 hours for me, but check after 1 hour, 2nd time when I made this, it took me 4 hours. Third time i left it for 3 hours and it became hard, so it better to check after each hour and decide whether its ready). You want the oil to firm up but not get hard.

Whip it for 2 minutes using hand mixer.

Note: I really love this recipe, i use this as body lotion and as a lip balm. First time, i tried with Lavender essential oil, 2nd time I used Tea Tree oil, 3rd time, I used Lemon Grass, so far my favorite is 1. Lemon Grass 2. Lavender 3. Tea Tree Oil
Source: mariahdolan

Minestrone

2 Tbsp Olive Oil
2 Cups Onion, Chopped (1 Onion, Large)
1 and 1/2 Cup Carrot, Chopped (2 Carrots, Large)
1 Cup Celery Chopped (3 Celery Stalks, Large)

Heat oil in a pan, add onion, carrot, celery and saute for 5 minutes in medium flame.

2 Cups Zucchini, Chopped (2 small to Medium Zucchinis)
2 Cups Green Beans, Chopped (60 Green Beans)
1 Cup Yellow Bell Pepper, Chopped (1 Yellow Bell Pepper)

Add zucchini, green beans, yellow bell pepper and saute for 2 minutes in medium flame.

1 Bunch Kale Stems, Chopped
1 Tbsp Garlic, Chopped

Add kale stems, garlic and saute for a minute in medium flame.

1/4 Tsp Red Chili Flakes
1/2 Tsp Turmeric Powder
3/4 Tsp Dried Thyme
1 Tsp Dried Rosemary
1 and 1/2 Tsp Dried Basil
2 Tsp Black Pepper Powder
3 Tsp Salt

Add in all the spices and mix well.

1 Can, 28 oz Crushed Tomatoes
7 Cups Water

Add tomato, water, mix well, bring it to boil, reduce the heat to medium, allow the soup to boil uncovered for 20 minutes.

3/4 Cup Gluten Free Small Elbow Pasta

Add pasta, mix well, cook uncovered for 10 more minutes in medium flame.

13.4 oz No Salt Added Cannelloni Beans
13.4 oz No Salt Added Garbanzo Beans
1 Bunch Kale, Chopped
1 Tbsp Lemon Juice

Add beans, kale, lemon juice and cook covered for 5 more minutes and mix well.

Serves: 6 to 7
Yields: ? Cups
Taste Note: Tastes AWESOME
Source: cooking classy and mindbodygreen

Mung Bean Rice

2 Cups Rice
1 Cup Green Mung Beans

Wash and soak rice and dal in water.

2 Tbsp Coconut Oil
1 Cup Onion, Chopped Lengthwise and Chop into 2 Pices
2 Serrano Peppers, Chopped

2 Cups Tomatoes, Chopped (2 Large Tomatoes)

1/2 Tsp Turmeric Powder
2 and 1/2 Tsp Sambar Powder
3 and 1/2 Tsp Salt
1/2 Tsp Black Pepper Powder

6 Cups Water

Heat oil in a pressure cooker, add onion, chilies, saute for 3 minutes in medium flame.

Add tomatoes and mix well. Add turmeric powder, sambar powder, salt and saute until tomatoes softens about 5 minutes in medium flame.

Add filtered rice and dal, add water, mix well, close the cooker and cook for 4 whistles in medium flame. Allow it to cool.

Taste Note: Tastes AWESOME
Serves: 6
Yields: 11 and 3/4 Cups
Source: Rad from Ani
Note: I prepared this in Instant Pot

Coconut Corn Chowder

1 Tbsp Coconut Oil
1 Cup Onion, Chopped
1 Tbsp Garlic, Grated
1 Cup Celery, Chopped (3 Celery Stalks)
1/3 Cup Jalapeno Pepper, Finely Chopped with Seeds (2 Jalapeño Peppers, Large)
1/2 Tsp Salt

Heat oil in a pan, add onion, garlic, celery, jalapeño pepper, salt saute for 5 minutes in medium flame.

1/2 Tsp Red Chili Powder
16 oz Frozen Corn
1/2 Cup Water

Add red chili powder, corn, mix well, add water, mix well, close the pan and cook for 2 more minutes in medium flame. Switch off the stove and use immersion blender to roughly blend the soup. Don't blend it very smooth, leave some parts chunky.

3 Cups Water
1 and 1/2 Tsp Salt

Add water, salt bring it to a boil.

13.5 oz Coconut Milk

Add coconut milk and simmer for 5 minutes in medium flame.

Fresh Parsley / Cilantro, Chopped

Serve with freshly chopped parsley / cilantro.

Taste Note: Tastes GREAT.
Serves: 3
Yields: 6 Cups
Source: amuse-your-bouche

Thai Red Curry Noodle Soup

8 Oz Brown Rice Noodle
4 Quart Water

Bring water to boil, add noodles and boil for 5 minutes. Drain and rinse under cold water, keep it aside.

1 Tbsp Coconut Oil
1 lb Stir Fry Blend, Frozen

Heat oil in a pan, add frozen vegetables, saute for 5 minutes in medium flame.

3 Tbsp Vegan Red Thai Curry Paste
2 Tsp Salt
1/2 Tsp Black Pepper Powder

Add curry paste, salt, black pepper powder and mix well.

3 Cups Water

Add water and cook for 5 minutes.

13.5 Oz Coconut Milk
Cooked Noodles

Add cooked noodles, coconut milk and cook for 5 minutes in medium heat.

Note: I prepared it the day before and we had the soup for dinner the next day. The noodles absorbed all the liquids. I added 1 more Tbsp of Red Curry Paste, 1 Tsp Salt, 1 Tsp Black Pepper Powder and 2 Cups water and heated the soup.

2 Tbsp Coriander Leaves, Chopped

Garnish with cilantro leaves.

Taste Note: Tastes GOOD. But didn't feel like Thai Soup though.
Serves: 4
Yields: 8 Cups
Source: amuse-your-bouche
Note: This time, i used 1 lb frozen vegetables, next time, I am planning to use fresh vegetables, mix of snowpeas, onion, beansprouts, napa cabbage, carrot, mushroom, broccoli total 1 and 1/2 to 2 cups

Vegan Leek, Carrot and Potato Soup with Coconut Milk

2 Tbsp Coconut Oil
3 Cups Leeks, Halved Lengthwise, Washed and then Sliced (2 Medium Leeks)
1 Tbsp Garlic, Grated

Heat oil in a pan, add leek, garlic, saute for 3 minutes in medium flame.

1 Cup Carrots, Sliced (2 Medium Carrots)
3 and 1/4 Cups Potatoes, Chopped (4 Medium Potatoes)

Add carrots, potatoes to the pan, saute for 2 more minutes.

1/2 Tsp Dried Thyme
2 Tsp Black Pepper Powder
2 Tsp Salt
2 Cups Water

Add water, dried thyme, black pepper, salt, bring to a boil, cover and simmer for 10 minutes in medium flame.

Allow it to cool, transfer the vegetable mixture to Vitamix blender / Food Processor / Hand Blender, blend until smooth.

2 Tbsp Quinoa Flour
1/4 Cup Water

Mix corn flour and water to make smooth paste.

13.5 Oz Coconut Milk
1 Cup Water

Return soup to the pan, add quinoa flour mix, coconut milk, Water and stir regularly, cook over gentle heat for 5 more minutes.

Fresh Parsley, for Serving (Optional)

Serve topped with fresh parsley.

Taste Note: Tastes GREAT
Yields: 7 Cups
Serves: 4
Source: amuse-your-bouche

Methi Dal

1 Cup Toor Dal
2 and 1/2 Cups Water
1/2 Tsp Turmeric Powder

Pressure cook dal for 9 whistles. Mash the dal.

2 Tbsp Coconut Oil
1 Tsp Cumin Seeds
2 Dry Red Chilies, Broken

1 Cup Onion, Chopped
1 Tsp Ginger, Grated
1 Tbsp Garlic, Grated
3 Serrano Pepper, Chopped each into 4 Pieces

Heat oil in a pan, add cumin seeds, when it starts to crackle, add red chilies, fry for few seconds.

Add onion, ginger, garlic, serrano peppers, saute for 3 minutes in medium flame.

1/2 Cup Tomato, Chopped (1 Tomato)
1/2 Tsp Red Chili Powder
1 Pinch Asafetida

Add tomatoes, red chili powder, asafetida and saute for 2 more minutes in medium flame.

2 and 3/4 Cups Fenugreek Leaves, Chopped, Tightly Packed

Add fenugreek leaves, saute for 2 more minutes in medium flame.

1 and 1/2 Cup Water
1/4 Tsp Garam Masala Powder
1 and 1/2 Tsp Salt

Add cooked dal, water, garam masala, salt, cook for 5 minutes in medium flame.

Serve with brown rice or quinoa.

Serves: 4
Yields: 5 Cups
Source: vegrecipesofindia
Taste Note: Tastes GOOD. But I will try to do Methi Dal by replacing spinach in Dal Palak with Fenugreek leaves.

Spinach and Artichoke Soup

12 oz TJ Frozen Artichoke hearts, thawed and washed
6 oz TJ Spinach, washed

Place artichoke in food processor and pulse until finely chopped

Place spinach in food processor and pulse until finely chopped

1/2 Cup Water
2 Tbsp Quinoa Flour

Mix flour with 1/4 cup water to make smooth paste.

1 Tbsp Coconut Oil
1 Cup Onion, Chopped
1 Tsp Garlic Cloves, Grated

2 and 1/2 Cups Water

2 Tbsp Lemon Juice
2 Tbsp Dill, Chopped
2 Tsp Salt
2 Tsp Black Pepper Powder

2 Green Onion, Chopped

Heat oil in a pan, add onion, saute for 3 minutes in medium flame. Add garlic and saute for another minute.

Add flour mix, water, close the pan and bring it to boil and simmer.

Stir in spinach artichoke mixture, lemon juice, dill, salt, black pepper powder, allow it simmer for about 2 minutes, stirring constantly.

13.5 oz, 1 Can Coconut Milk

Add coconut milk and mix it for a minute.

Top soup with green onions.

Serves: 4
Yields: ? Cups
Taste Note: Tastes AWESOME
Source: connoisseurusveg

African Curried Coconut Soup with Chickpeas

1 and 1/2 Cup Chickpeas, Soaked overnight

Overnight soak the beans.

3 Cups Water
1 Tbsp Salt

In the morning, put the soaked beans in a pot, add water, salt, bring it to boil, once it starts to boil, bring it to low and cover and simmer for 30 minutes. Drain and keep aside.

1 Cup Millet
3 Cups Water

Add millet and water to a pan, cover the pan, bring to a boil, them simmer in low for 25 minutes, set aside.

2 Tbsp Coconut Oil
1 Cup Onion, Chopped
1 Red Bell Pepper, Chopped
2 Jalapeño Chili, Finely Chopped (DO NOT remove seeds)
1 Bunch Green, Stems Chopped (Lacinato Kale or Collard or Swiss Chard)

Heat oil in a pan, add onion, bell pepper, jalapeño, green stems saute for 5 minutes in medium flame.

1 Tbsp Garlic, Grated (4 Garlic Cloves)

Add garlic and saute for 1 more minute.

1 Cup Tomato, Chopped

Add tomatoes, mix well, increase the heat to high, cover and cook for 3 minutes.

1 Tbsp Curry Powder
2 Tsp Salt
2 Tsp Black Pepper Powder
4 Cup Water

Add cooked chickpeas, curry powder, salt, black pepper powder, water, bring it to a boil over high heat, reduce the heat to low, simmer, uncovered for about 10 minutes

1 Bunch Green, Leaves Chopped (Lacinato Kale or Collard or Swiss Chard)

Add greens, cook for 3 more minutes in medium flame.

1 (13.5 oz) Can Light Coconut Milk
1 Tsp Curry Powder

Add coconut milk, cooked millet, curry powder and cook for 4 more minutes in medium flame.

Yields: 12 Cups
Serves: 6
Taste Note: Tastes GOOD. This time I added just 1 Jalapeño and i deseeded it, next time, i will add 2 Jalapeño with seeds.
Source: joanne-eatswellwithothers

Vegan Potato Soup With Kale

2 Tbsp Coconut Oil
1 Cup Yellow Onion, Chopped (1 Small)
4 Garlic Cloves, Chopped

Heat oil in a pan, add onion and garlic and saute for 3 minutes in medium flame.

1 Cup Carrot, Chopped (1 Large Carrot)
1 Cup Celery, Chopped (2 Celery Stalks)
1 Bunch Lacinato Kale Stems, Chopped

Add carrot, celery, kale stems and saute for 3 minutes in medium flame.

4 Cups Potatoes, Chopped (About 4 Medium Potatoes)
1/2 Tsp Dried Dill
1/2 Tsp Celery Salt
1 and 1/2 Tsp Salt
1 and 1/2 Tsp Black Pepper Powder
4 Cups Water

Add all the above, bring to a boil, reduce the heat to low and simmer for 15 minutes.

Take out 2 cups of soup and blend in immersion blender and return it to the soup pot.

1/2 Cup Frozen Corn Kernels
1 Bunch Lacinato Kale Leaves, Chopped

Add corn and kale, stir to combine and simmer for 5 more minutes.

Serves:
Yields:
Taste Note: Tastes
Source: veggieinspiredjourney