Cream of Asparagus Soup:

2 bunches of asparagus

2 cups of water

1 tbsp of butter

1 medium sized onion

2 cloves of garlic

4 cups of broth

1 cup of heavy cream

salt to taste

Chop asparagus into small pieces, place in pot with 2 cups of water and a dash of salt. Bring to boil and simmer until asparagus begins to soften. Remove from water but retain the water the asparagus was cooked in.

Melt butter in pan and add onion and garlic, sauté for for 2-3 minutes. Add asparagus and puree with blender or multi-mixer. In a large pot, add pureed vegetables, the asparagus water, broth and salt. Heat and simmer ingredients for a half hour. During this time slowly heat cream and and add a cup of the soup mixture to cream before adding cream to the pot. Mix well and simmer on very low heat.

Soup can be enjoyed as is or sprinkled with your favourite cheese for added flavour. Enjoy!

 

My Favourite Green Smoothie:

This smoothie is great for the spring, when there isn’t a lot of fresh fruits and vegetables available yet.

1 large handful of fresh spinach leaves

1/2 large banana/1 small

1 cup water with fresh squeezed lemon or 1 cup lemonade

1 cup of ice

Blend well.

Drink and enjoy!

 

Matcha Tea Latte Recipe:

1/2 tsp. of matcha tea powder

1 tsp. of honey

1/2-1 tsp. of milk (or to your taste preference)

generous sprinkling of cinnamon

Bring water to boil. Let sit a few minutes then add hot water to your tea mug. Add matcha powder and blend with whisk. Add honey, milk and a generous sprinkling of cinnamon. Mix with whisk and top with a few more shakes of cinnamon. Drink immediately. Enjoy!

 

Almond Flour Shortbread Peanut Butter Squares

( low carb, healthy fats)A family favourite. This treat is sure to satisfy your sweet tooth but also leave you feeling satisfied.

Bottom Layer:
1 3/4 cup almond flour
1/4 tsp salt
1/4 cup butter or coconut oil
2 tbsp. maple syrup
Preheat oven to 350. Mix ingredients and press down into 9 X 9 greased dish. Bake at 350 for 10-12 minutes or until it crust starts to lightly brown on top. Let cool on rack for 20-30 minutes before topping with filling.
Filling:
1 cup natural peanut butter
1/3 cup maple syrup
1/3 cup coconut oil
1/4 tsp. salt
1/2 tsp vanilla (added after you remove from heat)Heat all ingredients in pot over medium heat. Stir slowly and remove from heat once everything is melted and just as it starts to lightly bubble. Add vanilla and pour over shortbread layer. Place in fridge or freezer until filling hardens and remove just before you add the top layer.
Top Layer:
1 1/2 cup dark chocolate chips
1 tbsp. peanut butter
1 tbsp. coconut oil
Melt ingredients slowly over low heat or in a bowl over a pot of boiling water. Stir and remove as soon as all ingredients have melted. Pour over filling and return to fridge/ freezer. Once chocolate has hardened, remove dish and cut into squares. Store in refrigerator until you are ready to eat them as they will get soft at room temperature. Enjoy!!