Turm Yum Miso Soup

Turmeric Yellow, Red & Green Miso Soup with Okra Recipe

The Basics

• Preparation time: 15 minutes
• Cooking time: 20 minutes
• Servings: 2-3

Ingredients

• 1/2 tbsp turmeric
• 1 tbsp miso
• 1/2 tbsp coconut oil
• 1/2 tbsp olive oil
• 1/4 tbsp cracked black pepper
• 1/2 teaspoon cayenne pepper
• 1 small onion diced
• 2 round tomatoes diced
• 1 medium red potato cut into 8-10 cubes
• 8 okra pieces sliced up
• 4 cups natural spring water
• 1/4 tbsp sea salt

Directions

1. Turn the stove to medium heat and set the pot with the coconut oil, olive oil and diced onion and tomatoes on top for about 1 minute and 30 seconds.  Stir around to heat all up evenly.
2. Add a few drops of water and put in the miso and the okra pieces along with the black pepper, the cayenne pepper and the turmeric. Cook all on medium-low for about 2 minutes then add the potatoes and the rest of the water.  Stir around evenly, set heat to LOW and close pot for 5-7 minutes.
3. Open pot and stir around evenly then close pot again for another 5-7 minutes.
4. Re-open pot and stir around evenly then take one piece of POTATO out to test for readiness.  Close pot again after for another 3-7 minutes depending on stove level and/or how ready the potatoes are.
5. Once potatoes are fully cooked and soft to-the-touch, turn heat off and get a Serving spoon.
6. Sprinkle sea salt to taste on top of your favorite bowl (or cup) and sip sip sip.

Extras!

For a little more spice and flavor, consider adding a diced hot pepper like jalapeno or chili pepper (or your favorite pepper that you'd like to try and compliment this dish with).  Enjoy <3 

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We Got The Beets and Sweet Potatoes with Coconut Oil

Baked Beets & Sweet Potatoes with Coconut Oil, Turmeric and Sea Salt

THE BASICS

• Preparation Time: 10 minutes
• Cook Time: 20-30 minutes
• Servings: 3-5 servings

Ingredients

2 large sweet potatoes (sliced into pieces/slices)
2 red beets (sliced into pieces/slices)
2 tablespoons coconut oil
1/2 teaspoon turmeric
1/4 teaspoon sea salt

Directions

1. Preheat oven to (BAKE) at 350 degrees
2. After slicing up your beets and sweet potatoes, spread 1 tablespoon of your coconut oil evenly on the sweet potato slices, sprinkle on your turmeric, and add to an oven-safe dish for baking
3. Place oven-safe dish into (preheated) oven, CLOSE oven and set to bake for 20 minutes
4. After 15 minutes, open the oven, STIR the beets and sweet potatoes around evenly and check a piece of sweet potato to see how things are cooking (Generally speaking, the sweet potatoes will take the longest to bake so gauge the completion of your dish on the sweet potato texture and otherwise readiness)
5. Close the oven again and let bake for another 10-15 minutes depending on your oven and/or how ready the beets and sweet potatoes are
6. Once both the beets and sweet potatoes are cooked and ready, (take out of the oven fully, turn your oven off and) spread the remaining 1 tablespoon of coconut oil evenly on the dish, sprinkle your sea salt on top and SERVE.

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