In keeping with my ‘Healthy Apple’ theme and my recent post on the vast array of apples from Friday, I thought I’d share with you a recipe that I recently created out of pure imagination.

That’s right. Just me, a few fresh n’ sweet apples, an onion from the farmer’s market and a whole lotta creativity. I knew I wanted this soup to be free of dairy so I started playing around with the cashew glaze ingredients and tossed together some nutritional yeast, rice milk, cashews, miso and fresh thyme…Added a pinch of warm water and placed it onto the stove top for a perfect creamy consistency.

I was going to add this to my roasted Brussel Sprouts, but instead, I opted to create a French Onion Soup using my fresh apples n’ onion along with a few secret additional ingredients.

To my surprise, it was fabulous.

Okay, maybe a bit beyond fabulous because I’m making it again tnite.

Acually even thinking about having a Soup Dinner Party with a few friends to enjoy this dish before the weather starts to warm up.

So, what do ya say? Wanna come over for a bit o’ fresh farm-to-table soup?

I thought so.

I’ll be waiting.

Ladle and all.

I’ve gotta bowl with your name on it.

And I know you’re hungry.

On another note, I’ve come across this great article on BlogHer about Slowing Down and I thought I’d share it with you because it really speaks to me and my life.

Living in Manhattan can be quite the non-stop craziness day in and day out.  The past few months have made me realize a lot about life, about slowing down, about stopping, about enjoying the little things, about smiling more and not taking anything for granit.

Ya, see since December I’ve been sick.  I’ve been suffering from terrible stomach trouble, which doctors seem to think is a parasite of some sort.  However, no one can seem to cure me, or kill the parasite/monster in my belly.

So, needless to say it’s been a long 4 months. Lots of tears, lots of pain, lots of trying to be happy and trying to smile but deep inside hurting so much and keeping it all in.

Well, I’m finally ready to let it out. And let you all know about it, too.

My life has been somewhat different these past 4 months. Not doing much but trying to rest, eat clean and nutritious foods and heal my stomach from the ‘monster’ that’s inside me.

Needless to say, that’s why I’ve been a bit quiet, a bit slower, a bit less active.  Still trying to smile everyday and keep myself positive but the pain has just been unexplainable.

More doctors visits to come within the next wfew weeks as I hope they find this monster parasite and can help heal my lil’ belly so I’m back to the good ol’ Amie Jo.

But , until then. No worries, I’m here. I’m alive. And well.  Well, hanging in there at least.

My family has been incredible; helping me heal and taking care of me…letting me take over their kitchen and travel home to visit them in hopes that baking 2,000 cookies and scones will make me feel better.

Hehe.

It does.

So, take a minute to read this article about Slowing Down because life is Not a Race.  Enjoy it. Embrace it.

I encourage you to take a minute to thank everything that you have an you’ve been given because it’s not until somethin ghappens, or you get hurt or sick that you realize how great you had it.

Now, enough about me.

Go run to the store and buy these fabulously delicious ingredients.

This soup is a winner.

xo

Apple n’ French Onion Soup

Gluten-Free and Vegan

Serves 2

Ingredients

• 2 Tbsp. Earth Balance Vegan Butter Sticks
• 1 large sweet onion, sliced
• 1/4 tsp. white pepper
• 2 Honeycrisp apples, julienned
• 1 Pink Lady apple, julienned
• 1 cup fresh baby spinach
• 1 bay leaf
• 1/4 cup balsamic vinegar
• 2 cups low-sodium vegetable broth
• 1/4 cup brewed green tea
• 3 slices gluten-free whole grain bread, cut into 1 inch cubes
• 1/2 cup cashews
• 1 tsp. nutritional yeast
• 1 tsp. sweet white miso
• 2 Tbsp. rice milk
• 2 tsp. warm water
• 1 tsp. fresh thyme

Directions

1. Melt Earth Balance Butter in a Dutch oven over medium-low heat.  Add onions; cook until translucent, stirring occasionally.  Add pepper, apples, spinach and bay leaf; cook for 5 minutes.  Add balsamic vinegar, vegetable broth and green tea; bring to a oil.
2. Reduce heat; simmer for 30 minutes.  Discard bay leaf.
3. Preheat oven to 350 degrees F.
4. Place bread cubes on a nonstick baking sheet; bake for 20 minutes or until crouton-crispy.
5. Meanwhile, in a food processor, combine cashews, nutritional yeast, miso, rice milk, water and thyme; process until smooth.  Pour into a small saucepan, bring to a boil, stirring often.  Remove from heat.
6. Remove croutons from oven; set aside.
7. Transfer soup into serving bowls; top with croutons and drizzle with cashew glaze.
8. Enjoy!