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Turmeric Carrot Apple Soup by Lindsey | Dolly and Oatmeal


happy 2017!  i hope you all had a wonderful beginning to the new year :)  frank and i made our yearly tradition of mole sauce, except this year we kinda cheated by using a starter!  basically it had all the spices, chiles, and nuts/seeds all ground up and made into a paste so that all we had to do was add sautéed tomatoes, some stock, and salt! somehow it still took 2 hours to make in between soothing our babe, playing with him, stopping to feed and change him, all that good stuff ;)  i also took some time to reflect a bit on the past year.  it was grand in so many ways.  having my cookbook published, being pregnant and having a baby!  in many ways it was the most fulfilling year, but also super rough as well. there were quite a few personal hurdles, the emotional suck of the presidential election and its outcome, and the curious world of hormones post-baby.  it's been an interesting year to say the least.

when i was about 2 1/2 months postpartum i began waking up with pretty bad joint pain in my fingers, and enough back pain where it was hard doing much of anything with amesy aside from sitting down with him.  so, in an effort to combat the pain and inflammation, and my weakened immune system (i hadn't had a cold in about 2 years, but have had 2 colds in the past 3 months!) i began increasing my intake of turmeric. most recently i made turmeric paste which i add to smoothies, teas, warm nut milk, soups, etc.  there are a lot of recipes out here for it, but the one i made was a simple blend of ground turmeric, water, black pepper, and coconut oil, which i really love.  it's soothing and pungent in all the right ways. some days are better than others, but the pain i was experiencing in the morning has eased significantly and my back is definitely on the mend.  in my experience, food has always been the best medicine and while i’m not saying it’s a cure-all for everything, it is always my first go-to in order to heal and repair my body.

i've been meaning to share this soup with you all for quite some time.  i made and shot it 3 days before i delivered amesy knowing that i would welcome a warm, replenishing bowl upon coming home from the hospital.   as life would have it, it was the last dish i made before having him, and the first thing i ate after having him, so it's a bit of a sentimental recipe to me.  

this soup is definitely one of my favorites flavor-wise.  i make a version of this with winter squash each year but decided to swap the squash for carrots.  the carrots make for a more subdued sweetness and a thinner consistency which is a nice change.  mixed together with the tart apple and the earthy turmeric, makes for a beautiful flavor that only gets better the longer the soup sits and the flavors marry.  i hope you all enjoy it as much as i do :)

big love to you all for your continued support of this space throughout the years.  i hope we continue to grow together in 2017!  xo



turmeric carrot apple soup | v & gf

| makes 4 servings |

  • 2 tablespoons extra-virgin olive oil 
  • 1 large onion, diced
  • 1 large apple (honeycrisp or another tart apple), peeled and finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • 1 1/2 pounds carrots, chopped into 1/2-inch pieces 
  • 4 cups low-sodium vegetable stock
  • 1 bundle thyme, tied with string
  • 1/2 cup unsweetened cultured coconut yogurt
  • sea salt and fresh pepper, to taste


method

  1. heat the oil in a soup pot over medium heat.  add the onion and apple and cook until both are soft, about 6-8 minutes. add the garlic, turmeric, and cumin and cook until fragrant, about 30 seconds.  then add the carrots, stock, and thyme and bring it all to a simmer. cover and cook until the carrots are tender, about 20-25 minutes.  remove from heat and let the soup sit for 10 minutes.
  2. remove the thyme bundle and carefully blend the soup in a blender or food processor.  add the yogurt, season with salt and pepper, to taste. then blend it once more. 
  3. transfer the pureed soup back to the soup pot and bring to a simmer.  serve soup hot and garnish with toasted pecans, drizzled oil, and thyme sprigs (optional).

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Hemp-Buckwheat Blender Waffles w/ Spiced Apples by Lindsey | Dolly and Oatmeal


time is precious these days.  life with a newborn has put a lot of things into perspective that i took for granted previously.  even when amesy's napping there seems to be a million things that need my attention and there's just never enough time.  between feeding him every 2 hours, changings, and just general fussiness there's little time for much else.

i kind of knew this would be the case, as people warned me.  so before ames made his entrance into this world, i developed some busy lady recipes that bridge the gap between eating anything that resembles food, and easy-peasy, crave-worthy food that i would never have enough time to make.  a recipe that simply throws a few pantry items into a blender and results in a delicious, and sustaining breakfast meal is something that made/makes me super excited.  so, i was super thrilled when i got the recipe for these blender, high-vibe, good for any day, waffles just right and good enough to share them you!  the ingredient list is really clean, sticking to a lot of the superfoods we all know and love.  and while i love eggs, i get a lot of readers asking for vegan friendly recipes or alternatives.  with a nod to my vegan friends, these waffles are egg-free, and utilize ground flax here for binding purposes - yay, flax!  so, whether you're a new mom, a busy lady, a busy dude, or someone who appreciates an easy meal, this one's for you ;) 

*i wrote this post before the election, but i would be remiss if i didn't address my feelings on this. first, i believe in this democratic process, and therefore i will continue my beliefs while continue theres.  my only hope is that love, compassion, acceptance of differences, open-mindedness all continue to have a seat at the table in a trump administration.  i keep hope alive that i will be able to raise my son in his first 4 years on this earth without the hate and discrimination the trump campaign so viciously spewed these past months.  i am so tremendously sad at what could have been, and was extremely proud to have amesy at my side when i cast my ballot for the first female president.  i spent most of yesterday with tears streaming down my face, and holding my baby close to me.  that said, i'm hopeful that the rights we've worked so hard to attain won't be taken away; that so much of what keeps millions of americans safe, and insured, and healthy won't be overturned, and we can accept and understand one another a bit more.  

peace, love & light. xo!



Hemp-Buckwheat Blender Waffles w/ Spiced Apples | v & gf

i like making a double batch of this recipe to freeze and have leftovers.  the spiced apples take a bit more time to make, but can also be made ahead of time and reheated as needed.  

| makes 4 waffles |

  • 1 cup plus 2 tablespoons unsweetened almond milk
  • 1 tablespoon apple cider vinegar
  • 1 cup buckwheat flour
  • 1/4 cup hemp hearts/seeds
  • 2 tablespoons coconut sugar
  • 2 tablespoons melted unrefined extra-virgin coconut oil. melted, plus more for waffle iron
  • 1 tablespoon ground flax
  • 1 teaspoon baking powder
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt 

spiced apples

  • 1 tablespoon unrefined extra-virgin coconut oil
  • 1 large apple (i like honeycrisp or pink lady)
  • 1/4-1/2 teaspoon ground cinnamon
  • pinch of ground ginger
  • pinch of ground nutmeg
  • tiny pinch of salt

toppings

  • sliced almonds
  • hemp hearts
  • maple syrup


method

  1. preheat oven to warm (about 180°F) and place a baking sheet lined with parchment paper inside.  
  2. in the container of an upright, high-speed blender, combine the almond milk and vinegar. let the mixture sit for 10 minutes, until bubbly. next, add the remaining ingredients and blend on high for 1 minute, scraping down the sides as needed.  let the mixture rest while you preheat the waffle iron.
  3. grease the hot iron with some coconut oil and pour a heaping 1/2 cup of the batter into it. cook for 3-4 minutes, until the edges are a bit crispy.  place the waffle into the preheated oven and repeat with the remaining batter.
  4. keep the waffles warm while you make the spiced apples.
  5. heat a 10-12 inch skillet over medium heat.  once hot, add the coconut oil, apples, spices, and salt.  cook until soft and tender, gently flipping them over to cook evenly, about 7-10 minutes.
  6. serve waffles warm topped with spiced apples, sliced almonds, hemp seeds, and maple syrup. 

enjoy!


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charred broccoli + red onion salad w/ shaved apples + arugula by Lindsey | Dolly and Oatmeal


i'm not sure if it's like this everywhere, but nyc is in this awesome seasonal in-between with cool mornings and evenings, warm abundant afternoon sunshine; there are remnants of late summer tomatoes and watermelon on our kitchen counter, and the sweetest of winter squash varieties chillin' right beside them.  the market is a hybrid of summer, fall, and bits of winter too, with corn cobs piled high next to buckets of butternut squash.  there are tables littered with a rainbow of tomatoes, plums, brussels sprouts, and pole beans.  these earthy, dewy autumn mornings are definitely growing on me this year too. we inherited a crab apple tree in our backyard which had been providing us much needed shade all summer long, and now we get to enjoy its leaves changing color and its apples mature. 

while i'm still not sure i'm ready for pumpkin recipes yet, (soon, i promise!), i'm easing away from summer salads and switching some of the components up with warm, hearty produce.  i've been making apple, red onion, and arugula salad with a tahini dressing for years (it was even a post way back when!) but with the shift in seasons i wanted to make this salad a bit heavier.  broccoli is perhaps my favorite vegetable ever, and to my delight a few of the vendors at the market have been selling it for the past few weeks.  so for this rendition, charring the broccoli and onion adds a warmer, caramelized flavor and is totally welcomed by shaved crunchy apples; and the lemony tahini is super tart and zingy, but elevates this to a next-level, early autumnal salad!  

also, last week i was over at yahoo food talking about my "food journey", blogging, and gluten-free misconceptions, you can read more here, if you like.  also, some of the work i do outside of the blog is freelance photography. i recently shot the cover for the sweetgreen fall newspaper, and upon flipping through the twitters i saw none other than cindy crawford holding a copy and just about lost my sh!t - you slay, cindy, you slay! 

hope your week is off to an awesome one! xo



charred broccoli + red onion salad w/ shaved apples + arugula (v + gf)

any fresh apple will do here, but i really love honeycrisp or gala apples. they're tart, juicy, and super crunchy which makes the textures in this salad really pop.  

| serves 2 |

creamy lemon dressing

  • 3 tablespoons fresh lemon juice (roughly 1 lemon)
  • 2 tablespoons water
  • 4-5 tablespoons tahini
  • 2 teaspoons extra virgin olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon fine sea salt
  • fresh pepper

salad

  • 1 head broccoli, cut into florets (roughly 3 cups)
  • 1 medium red onion, sliced into wedges
  • 2 tablespoons extra virgin olive oil
  • salt and pepper
  • half of 1 apple (preferably honeycrisp or gala)
  • 2-3 cups baby arugula
  • 1/4 cup toasted hazelnuts, roughly chopped


method

  • in a small bowl, whisk together the lemon juice, water, and 4 tablespoons of the tahini; add the oil, garlic, salt, and pepper to taste.  if the dressing is too thick, add the remaining tablespoon of tahini, taste and adjust seasonings as needed. cover and set to the side. (the dressing can also be prepared ahead of time.)
  • preheat your oven to 400°F and line a baking sheet with parchment paper.  in a large bowl, toss broccoli, onions, oil, and season with salt and pepper. transfer the broccoli and onion to the baking sheet and roast for 30 minutes, until the broccoli is charred in places. use tongs and remove the broccoli, place the onions back in the oven and cook for another 10-15 minutes, until browned in places.  remove from the oven and set aside.
  • in a large bowl, toss together the charred broccoli and onion with the apple, arugula, and 3/4 of the hazelnuts.  give the dressing a stir and drizzle it over the top of the bowl, toss again, adding more dressing if desired.  serve the salad and top with remaining hazelnuts.

enjoy!


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