Vegan Zucchini & Lentil Soup Recipe @ Finally getting over my Holiday(food) hangover, so sorry for the short stint away.  Truthfully, I’ve been working a lot preparing my manuscript for my cookbook as the deadline is approaching very soon and I simply can’t wait another moment longer to get this decadent book into your deserving hands! After years of creating raw vegan desserts it’s almost time to share more of my most beloved creations with you in a format that you can look back to and through for years to come. I get goosebumps thinking about the colorful pages being turned throughout your kitchen as you prepare to create a treat infused with love and health for that special someone (you)!  

In between working on my book and prepping for Holidays there’s also been a lot more to celebrate around here and so much more excitement to come! Alex and I are packing our bags for Columbus, Ohio where his art installation will be on display for the next couple of years at the Columbus Museum of Art! We’re gone for a quick weekend trip for the opening ceremony, so thrilled to witness this dream come true! In all reality this installation was our first born child dating back to our very first camping trip together, you can read more about that story here.  

Speaking of our first born baby, Nova is progressing very well, tumbling around in my belly as if he was destined to be an acrobat! He’s 24 1/2 weeks along and growing right on track, as for me pregnancy at this stage has become very comfortable and ecstatic!  Currently, I’m being very mindful to eat protein, walk daily and take extra defense against low immunity. I’ve also sweet virtues bracelets started my deliberate mediation practice again. Last week a friend and I were discussing how we (humans in general) tend to hold ourselves back from accomplishing greatness perhaps from subconscious fears. We know what needs to be done, we know what we want to do but for some reason we don’t always do them. After discussing this out loud with one another we made a plan to meditate and hold each other accountable. Checking in with each other via text almost daily to see if we’ve meditated. I already feel a shift in my happiness and quality of life from getting back to my meditation practice. Which makes me wonder dear reader are you one to meditate? If so is it from time-to-time or do you have a deliberate daily practice, would love to hear from you? 

Before I dive back into cookbook  land I’ll leave you with this soul satisfying, body nourishing soup recipe that you’re sure to love during this crisp and joyful season! 

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Italian Zucchini Lentil Soup
  1. 1 shallot (diced)
  2. 1 leek (diced)
  3. 1 carrot (diced)
  4. 1 celery stalk (diced)
  5. 3 garlic cloves (diced)
  6. 2.5 zucchinis (shredded) (use food processor or grater)
  7. Black pepper
  8. Seas salt
  9. Red pepper flakes
  10. Evo (aprox 1/4 cup)
  11. 1 Vegetable bouillon
  12. 1 Bay leaf
  13. 4 cups of filtered water
  14. 1 stem rosemary (chopped in 1/4 pieces)
  15. Fresh parsley
  1. Coat pot bottom with olive oil add the garlic and shallot cook until soft (3-5 minutes)
  2. Add leek, carrot and celery
  3. Add 1/4 cup lentils and season pot with salt and pepper
  4. Add shredded zucchini by the handfuls mixing them in and then coating with more black pepper.
  5. Mix in a little more olive oil on top of zucchinis and cover for 3 minutes
  6. Add 4 cups of water , a vegetable bouillon, a bay leaf and 1 stem of rosemary (veggie broth works well here too)
  7. Allow pot to come to a gentle boil, cover and reduce heat to simmer.
  8. Cook for aprox 20 minutes or until lentils are tender.
  9. Add red chili pepper flakes and parsley after you turn the burner off. Stir and serve.