Vegan Healing Soup Round Up

Immune-Boosting Vegetable Soup & Broth (GF/SF)

Asian Noodle Soup to Cure a Cold

Spiced Winter Root Vegetable Soup (GF)

Healing Soba Noodles & Broth

Healing Creamy Vegetable Miso Soup (GF)

The Soup that Heals (GF)

Creamy Pumpkin Apple Soup (GF/NF/SF)

Super Quick & Healing Miso Noodle Soup

"Cheesy" Spicy Beans & Rice Stuffed Peppers


"Cheesy" Spicy Beans & Rice Stuffed Sweet Peppers:

2 c dried black beans

2 c dried rice

1 tsp chili powder

1 tsp onion powder

1 tsp crushed red pepper flakes

1 tbsp soy sauce

1 tbsp sriracha sauce

1 tbsp nutritional yeast flakes

10 large peppers



Soak the beans over night, and then drain and rinse them. Put them in a pot and fill the pot up with water. Bring to a boil, lower to a simmer, cover, and let cook for a hour and a half. Cook the rice as instructed on the package, drain the beans, and when both are done, mix them together. Pour in all of the seasonings and stir until well combined. Cut the tops off of the peppers and de-seed. Stuff the peppers, using a butter knife to make sure the beans & rice go all the way to the tip. Lay on aluminum foil and cook at 350 for 5 - 8 minutes. (I didn’t want the peppers to really cook, just get warm.)


Final cost:

Black Beans: $0.65

Rice: $0.60

Soy Sauce: $0.01

Sriracha Sauce: $0.01

Nutritional Yeast Flakes: $0.46

Peppers: $7.90

Total cost:

$9.60. About $0.96 a serving.

Serves 10.

DIY Detox Drink

I admit it, as a broke college student I tend to put a lot of junk in my body throughout the school year. In an effort to be healthier, I’ve vowed to make myself an all-natural detox drink every Sunday morning in hopes of flushing out all of the toxins still lurking in my system from the week before.



Watermelon – (Part of 1 watermelon sliced into cubes) Contains citrulline helps the liver and kidneys flush out toxins.

Water – (1-2 liters depending on how strong you want it to taste) H20 is just plain good for you!

Lemon/Lime – (1 lemon or lime) Lemon and lime juice helps stimulate and regulate the digestive tract.

Mint Leaves – (10-12 fresh leaves) Helps add flavor to your drink and allows you to digest more effectively by improving the flow of toxins out of your body. Mint also helps relax cramped stomach muscles.

Ice Cubes – Keeps your drink chilled


Directions: Cube a good amount of watermelon and put it into a jug or pitcher.

Cut 1 juicy lime into wedges and toss in with the watermelon. Add a handful of fresh mint leaves and pour in 2 liters of cool water, filling the jug all the way to the top. Let this sit overnight in the fridge and let all the yummy flavors steep and infuse the water. When you want to drink it, put in a generous helping of ice cubes, pour, and enjoy daily.


Recipe provided by www.everydayroots.com

Smoke & Pickles: Jalapenos and Chili Peppers


I’ve been slowly making my way through Top Chef alum Edward Lee’s cookbook/memoir Smoke and Pickles. He writes about a lot of things I truly identify with - what it’s like to be the child of immigrants, trying to find an identity as a hyphenated-American and how all of that sort of feeds into an obsession with American cuisine.

There’s one thing I just haven’t been able to let go of while reading his recipes: smoking and pickling. Both things are implied in the title and their are plenty of recipes that involve either smoking or pickling, but there isn’t one which combines them both.

Well, there’s a recipe for kimchi that calls for putting bacon in the mix that I am both horrified and intrigued by. I don’t want to eat fermented and pickled bacon but I also kind of do. Alas, I am not making dodgy bacon kimchi today but I am going to do my best to meld the flavors of smoke and pickles as best as possible.

Historically, the techniques of smoking and drying were used as a method of preservation before the advent of refrigeration. They can also be used as the gateway to impart brand new flavors into an ingredient, especially one that takes to the whole process as well as peppers.

Smoking and drying removes the liquid content from the flesh of the pepper. When used in conjunction with pickling we’re able to introduce a brand new set of flavors into the peppers as they rehydrate themselves in the brine and begin to pickle. 

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