Prana Rich Carrot-Leek Soup

Just like a beautiful yellow dandelion in spring time, this soup is ready to bring on the spring! Its helps in aiding good digestion and reduces inflammation as it increases your pranic energy. The yellow color represents the joy in us, we hope you prepare whole pot, and share it with your friends and loved ones. It only takes minutes to prepare! 

8 cups of water
1 pound of organic carrots- peeled and cut in 1 inch pieces
2 cups of leek- cleaned, washed and chopped
2 cubes of vegan broth or your choice
1/2 cup of dry roasted no salt cashews, grated in blender or grinder
1 inch piece of peeled and grated ginger
2 inch piece fresh turmeric root peeled and grated
1 tsp of grated organic orange peele
1 tbsp of virgin coconut oil
fresh cilantro and coconut unsweetened yogurt for garnish 

Bring water to a boil with vegan broth. When it starts to boil add chopped carrots and cook until carrots are soft and easily poke-able with a fork. In a frying pan Heat the coconut oil, add grated ginger, turmeric root and chopped leeks, cook until lightly browned then mix in grated cashew nuts. Place the content of the frying pan into the pot with vegan broth and cooked carrots, add orange peel and blend the content in pot with hand blender until all of the ingredients are smooth consistency. If you don't have a hand blender you can always use a blender or food processor, but wait for the contents to cool down so you don't have an explosion on your hands.

Place it in a serving bowl and garnish with spoonful of coconut yogurt and cilantro. 



Chia Seed Pudding With Almond-Chocolate Brownie

A quick and guilt-free desert with an attractive presentation for your "sweet tooth" craving! Chai adds a unique spicy touch and grain-free chocolate brownie makes this dessert irresistibly delicious. Express yourself as you layer and decorate for an attractive presentation.

Chia Seed pudding

  • 2 cups of chai (please see last month recipe) or whole plain coconut milk
  • 1/2 cup of chia seeds
  • add sweetener to taste 

Almond Brownie

  • 1/2 cup of almond butter
  • 1/2 cup of raw chocolate powder
  • 2/3 cups of agave syrup
  • pinch of pink salt of sea salt
  • 1 flax egg (1tsp grated flax seeds + 3tbsp of water)
  • 1 tsp of baking soda
  • Whip cream of your choice you can buy vegan version at store
  • Raspberries or other berries of your choice

Soak the chia seeds in chai or coconut milk overnight in a glass jar with a lid and mix well.

Combine almond butter with chocolate powder and agave syrup. Add the flax egg and salt with baking soda and mix well. Pour the batter into an 8X8 baking dish and bake at 350 degrees for 15-20min or until completely set.

Start layering the chia seed pudding with the brownies cut into small pieces. Finish off by decorating it with whip cream and berries. Be creative and add your personal touch.

If you desire to make a vegan version of the chia seed pudding you can use whole coconut milk, almond milk, or soy milk your choice ;)