(Source: motiveweight, via healthyhellzya)

oraclesaidwander:

prettybalanced:

Indian-Spiced Spinach, Chickpea and Almond Savory Cupcakes

ooh

prettybalanced:

Grilled Vegetables

this summer. yahhhh

(via berriesandpearls)

the-veggie-table:

Kale and Potato Soup

An easy and yummy recipe great for rainy days. This was given to me by someone my mother works with, but I made some changes to the recipe after realizing that I only had canned corn in my cupboard, not fresh or frozen. I found my second attempt at this recipe much tastier than the first. I believe the canned corn gives it a sweeter taste. Also, I didn’t feel like going to the store to buy potatoes (who wants to go to the store while hungry?!?) so I used the cans of New Potatoes I had in the cupboard. But what really makes this soup— besides the kale, corn and, potatoes—is the coconut milk. Makes for a creamy and filling lunch or dinner.

What You’ll Need:

2-3 Tbsp. coconut, vegetable, or canola oil

A bunch of kale, stems removed and sliced

2 cans of New Potatoes, drained and cut into halves or quarters

1 celery stalk, diced

1 sweet potato or yam, peeled and cut into cubes

1/2 an onion, yellow or white, diced

32 fl. oz. vegetable broth

1 can coconut milk

1 can of whole kernel, sweet corn

Salt and pepper to taste

A big soup pot

What to do:

Heat oil on medium. When hot, add sweet potato, onion, celery, and new potatoes. Saute until onions are translucent or until the sweet potatoes are cooked. Add vegetable broth. While simmering, add corn, coconut milk, and kale. Continue to simmer for 10-15 minutes or until kale is cooked and wilted. Add salt and pepper to taste (I only used about a 1/2 tsp. of kosher salt).

Spoon into a bowl, let cool, and enjoy!