carrot ginger soup made with 36+ hour chicken bone broth, pastured butter, and Thai ginger salt, topped with raw pumpkin seeds and Ozuke’ caraway and dill kraut
caramelize chopped onion in butter for 20-30 min until golden, adding chopped ginger toward end
add peeled and sliced carrots, lots of rich chicken bone broth and cook till soft (10 min after boil)
puree in vitamix or high powered blender with a couple pats of raw butter, a pinch of Thai ginger salt or sea salt, and an inch of fresh ginger till smooth
serve warm with a topping of seeds and fresh, live kraut
Hi, my name is Lisa.
I am a passionate pioneer of conscious living, unconditional loving, and a cultivator of the art of sacred nourishment.
I practice being my inspired, loving, creative self through serving as a mother, lover, artist, writer, priestess, teacher, student, counselor, gardener, dancer, singer, alchemist, friend, cook, and cohousing community member.
My purpose is to live unconditional love; to be inspired and inspire others to nourish our body-mind-spirit through mindfully attuning to what truly nourishes; to access the innate wisdom which resides within all beings, the center well which is spiritually abundant and clear.
I share my inquires, explorations, and discoveries about all things related to living a creatively nourished life with the purpose of inspiration through connection and community.
The Luscious Way 
April 10, 2014 at 12:04 am
we must stop meeting like this
AND you must stop posting these mouth-watering menus, UNLESS you’re bringing some over here !!