This winter’s meal plan features recipes from Farmacy Revolution’s Sara Speckels, an innovative whole-food, plant-based chef, who has an intense passion for creating elevated and nutrient-dense meals, developing innovative and exciting flavor-boosting techniques, and demonstrating that optimally healthy food can be just as exciting, elegant, and show-stoppingly flavorful as traditionally cooked meals, but without using added refined salt, oil or sugar. She is a private chef and online educator who hosts online cooking workshops, in-person cooking retreats, and elevated whole-food, plant-based pop-up dinners all over the country. Her newest online workshop, Better Whole-Food, Plant-Based Cooking Techniques is available for enrollment beginning in January.
Here’s where you can find more information, recipes, and innovative meal ideas from Sara:
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| DESCRIPTION | SERVINGS: | servings |
- 1 pound of carrots
- 1/2 pound celeriac also known as celery root
- 2 medium yellow onions
- 4 cups of filtered water
- 8 whole cardamom pods
- 8 whole cloves
- 1 whole cinnamon stick
- 10 whole black peppercorns
- 1 whole star anise
- 1.5 tablespoons Almond butter
- ½ tsp ground ginger
- 1 large garlic clove
- ½ tsp ground cinnamon
- ½ tsp ground cardamom
- 1/8 tsp ground clove
- 1/8 tsp black pepper
- 2 tablespoons Apple Cider Vinegar
- 1 green tart apple
- 1 tsp loose black leaf tea
- 1 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped walnuts
- Preheat oven to 400°F.
- Peel and trim carrots, celeriac, and onions, and reserve the peels and trimmings. Place vegetable trimmings in a medium saucepan with 4 cups of filtered water and whole spices. Bring up to a boil over high heat and reduce heat to a gentle simmer on the stove for 30 minutes.
- While the peels and spices are simmering, chop vegetables into uniform 1-inch pieces and place on parchment or silicone lined baking sheet. Create the roasting spice mixture by micro-planing the garlic clove into a paste and adding it to the ground spices, almond butter, and apple cider vinegar. Stir to thoroughly combine and reserve 1 Tbsp of the spice mixture for later.
- Toss to coat chopped vegetables with remaining ground spice mixture and roast in the oven for 35-45 minutes or until easily pierced with a knife.
- While the vegetables are roasting, core and cut the apple into 1/8 inch slices, toss to coat with reserved spice mixture and set aside.
- Remove simmering vegetable trimmings from the heat and stir in loose leaf black tea. Cover pot and steep off the heat for 5 minutes. Then strain spices, tea leaves and vegetable trimmings from simmering liquid. Return the strained simmering liquid to the saucepan and cook to reduce its volume to approximately 2 cups.
- Once roasted vegetables are tender, remove them from the oven and transfer them to a high-speed blender. Place the apple slices in an even layer on the baking sheet and broil on high for approximately 5 minutes, checking frequently to avoid burning.
- Add 2 cups of the reduced simmering liquid to the blender with the roasted vegetables and blend on high until very smooth. Add the fresh lemon juice to the blender and pulse a few times to incorporate it.
- Garnish soup with broiled apple slices and chopped walnuts. Serve warm.
Bio:
This winter’s meal plan features recipes from Farmacy Revolution’s Sara Speckels, an innovative whole-food, plant-based chef, who has an intense passion for creating elevated and nutrient-dense meals, developing innovative and exciting flavor-boosting techniques, and demonstrating that optimally healthy food can be just as exciting, elegant, and show-stoppingly flavorful as traditionally cooked meals, but without using added refined salt, oil or sugar. She is a private chef and online educator who hosts online cooking workshops, in-person cooking retreats, and elevated whole-food, plant-based pop-up dinners all over the country. Her newest online workshop, Better Whole-Food, Plant-Based Cooking Techniques is available for enrollment beginning in January. Here's where you can find more information, recipes, and innovative meal ideas:
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