Like carrot cake in a breakfast bowl. Nutrient dense, full of omegas & antioxidants, anti-inflammatory and immune supporting. Another recipe to support your spleen & stomach. I’m seeing a lot of Qi deficiency, exhaustion & burnout in clinic. The spleen is the organ related to helping us process emotionally & “digesting” our experiences and the world around us. After last year, we need to take a lot of care of our spleen/stomach & food is a good place to start.

Ingredients:

2 cups chopped or grated carrots
2 cups pineapple - fresh or frozen
1 can coconut milk
2 inch piece of ginger - finely chopped or grated
1 cup shredded coconut unsweetened
1/2 cup flax meal
2 tbsp turmeric latte powder or 1 tbsp regular ground turmeric
2 tbsp pumpkin spice
1-2 tsp vanilla
Optional: 2 scoops collagen powder
Toppings: dried currants or raisins, chopped walnuts, coconut yogurt

Directions:

Add all ingredients except flax and collagen powder (if using) to a slow cooker and cook on low overnight.
In the morning, remove from heat and puree with an immersion blender. Stir in flax and collagen if using.
Serve warm with toppings.

A recipe for supporting your body & immune system through the seasons change. As we are in relationship with the natural world - our bodies mirror the rythms of nature - the energy of the earth is starting to move up and outwards allowing for shoots & blooms. I’ve been starting to notice the energy rising in my own body and feeling the pulses and abdomens change on the table. To help our body move with the season we can incorporate more pungent herbs into our diet like onion, garlic, chilli and ginger which circulate Qi in the body up and out, protect against wind-cold (seasonal colds & climatic factor of spring) and move liver Qi (organ of spring). This recipe has lots of pungent herbs + veggies that support the spleen/stomach (digestion), are nutrient dense + support the liver.

Carrot Chayote Soup Recipe:

• 3 cups chopped carrots

• 2 - 3 small chayote squash chopped & peeled - or sub 1 cup roasted squash of choice

• 4-6 cloves garlic

• 1 cup onion and/or leek

• 3 inches of ginger

• 1 litre of broth - chicken or veggie

• 1 can coconut milk

• 1-3 tbsp of samba chili paste depending on spice preferences

• salt and pepper to taste

• thai basil for topping

Method:

• Stove top: Simmer garlic, ginger and onion until fragrant. Add veggies, broth and coconut milk. Cover and cook until very tender, about 30 mins. Add chili paste, salt and pepper. Remove from heat and purée with immersion blender. Top with basil for serving.

• Slow cooker: add all ingredients to a slow cooker. Cook on high for 2-3 hours - or on low over night. Purée with immersion blender & top with basil for serving.