Eat Your Way To Better Health

What you put into your body directly determines what you can get out of it. Your food should provide you with energy and nutrients that help you maximize every moment of everyday. If you are feeling drained, sore, ill, tired, or just not feeling yourself you owe it to yourself to take closer look at your daily nutrition. Your food should work with you not against you. Are you ready to take back control of your health and happiness? Check out what’s on the menu today!

Creamy Vegetable Soup

Gluten-Free, Vegan, Serves 5

  • 1 cup raw cashews
  • 2 Tbsp olive oil
  • 1 medium yellow onion minced
  • 12 ounce baby potatoes quartered
  • 1 cup celery diced
  • 3 cloves garlic minced
  • 2 tsp dried oregano
  • 1 tsp sea salt
  • 9 sprigs fresh thyme
  • 1 tsp fresh cracked black pepper
  • 1/2 tsp fresh rosemary finely chopped
  • 1 pound mixed frozen vegetables
  • 15 ounce can chickpeas rinsed and drained
  • 4 cups low sodium vegetable broth


Soak the cashews in 2 cups of hot water while you make the rest of the recipe. Heat the oil in a Dutch oven over medium heat. Add the onions and celery; cook for 5 minutes or until softened. Next, add the potatoes, garlic, oregano, salt, pepper, thyme, and rosemary. Cook for another 5 minutes. Stir in the frozen vegetables and chickpeas. Add the broth and bring it to a boil, making sure to stir scrapping the bottom of the pan. Reduce the heat to medium-low and simmered covered for 20-25 minutes or until the potatoes are tender. Transfer cashews into a blender on high until smooth. Pour the cashew mixture into the soup and simmer for an additional 8-10 minutes. Remove thyme stems, season to taste, and blend if desired.

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