Coconut Curry Vegetable Soup (Alkaline, GF, Vegan)

I got the inspiration for this recipe from a Coconut Manna Curry Soup recipe online, there were edits that I made that I think made it for the better. My dad doesn't like soup, but liked this. My mom doesn't really like curry, but liked this.
FYI, the turmeric in the soup WILL dye your spoons unless they are stain-proof, or metal.

the spoon was once all blue, but was very cheap

finished soup, without the sprouts, green onion & mint

one serving

5, 1 1/4 cup servings

1 sweet onion, chopped
1 red bell pepper, chopped
1 Tbs coconut oil (if you don't have any, I've used olive oil in place & its fine)
1 large zucchini, diced
2 carrots, diced
3 tsp minced garlic
2 celery stalks, chopped
4 cups coconut water
1 lime, juiced
2 tsp cumin powder
2 packages stevia powder
1 Tbs Bragg liquid aminos
2 tsp turmeric powder
1 inch fresh ginger, finely chopped (or 3 tsp ginger powder)
dash of cayenne pepper
1/2 cup coconut milk
2 green onions, finely sliced, divided in half
1 cup bean sprouts
3 Tbs fresh mint, finely sliced (you can use fresh basil or cilantro instead)

In a medium-large pot saute onion, garlic and red pepper in coconut oil.
Cook until onions become clear, then add the coconut water, heat to a low simmer.
Now add the zucchini, carrots, and celery, simmer (low) until they are slightly tender.
Add the lime juice, cumin, stevia, Braggs, turmeric, ginger and half of the sliced green onions. Stir all together until spiced are dissolved, then add coconut milk. Mix in well, then turn off the heat, sprinkle in cayenne pepper. If you like it hot, you can add more cayenne.
Allow to sit for 5 min. Serve and garnish with bean sprouts, green onion and mint.

Delicata Eggplant Coconut Curry (Alkaline, GF, Vegan)

I love delicata squash! It's a winter squash, that for a long time I thought was just some type of decoration that was around near Thanksgiving. Delicata is a sweet squash with a thin outer layer that makes it so you don't have to scrape it or peel it off, you cook it on. You do still have to scrape out the "innards" of the squash though, but it's really simple. I think eggplant is pretty versatile, I've been using it more and more in my cooking, since it usually just takes on whatever flavor it's cooked with, similar to how potatoes are, but without all the starch.
I made this curry to be a mild tasting curry that is somewhat sweet. To me, it fits with the delicata that way. ENJOY!

entire recipe in the pan

one serving, plated

2 servings

1/2 yellow (or white or brown) onion, chopped
2 tsp minced garlic
2 tsp minced ginger
1 Tbs olive oil
1/2 delicata squash, seeds scrapped out, then diced
1/2 red bell pepper, diced
1/2 eggplant, diced
1/2 carrot, chopped
1 tsp cumin
1 tsp turmeric
2 tsp garam masala
1/4 tsp coriander powder
1/2 tsp RealSalt
1/4 tsp black pepper
1 package stevia powder (I used SweetLeaf brand with added fiber)
dash of red pepper flakes
1/2 can coconut milk
2 Tbs shredded coconut
1 tsp lime juice
2 tsp Bragg liquid aminos

In medium frying pan, heat oil. With medium heat, add in onions, garlic, ginger & delicata.
Cook until onion becomes translucent, then add the other veggies.
Cook for about 4 min, with the lid on.
Add spices (up to the red pepper flakes in the recipe), mixing thoroughly, getting all the veggies evenly coated.
Stir and cook for a minute, then add the coconut milk. Mix so that there is no more white from the coconut milk, because the spices have changed the color of it.
On medium-low heat, put the lid on & allow to cook for 5 min, then add the remaining 3 ingredients. Stir & continue cooking, lid on, checking periodically the squash & eggplant, once they are both fork soft, the dish is ready.

Slightly Mint Slightly Chocolate Smoothie (GF, Raw, Vegan)

I found a healthy Healthy Mint Chocolate Chip Shake recipe online that I was pretty fond of, but had some additions and omissions to it that I liked.

1 large or 2 small servings

1 1/2 Tbs Almond Butter
1 Tbs Cacao Nibs (ground in a coffee grinder)
1 Tbs Hemp Seeds (ground in a coffee grinder)
10 Ounces Coconut Water
2 Pitted Mejool Dates
2 Drops Peppermint Oil
10 Mint Leaves
6 Drops Liquid Stevia (I used vanilla)
1/2 Tbs Green Powder, of choice (I used Perfect Food)
1 tsp Maca Powder
8 Ice Cubes

Put all ingredients except ice into a blender & blend until completely smooth. Then add in ice & blend again.