Once upon a time, luxurious soups meant butter and cream. These days I have found ways to combine luxury and health, without worrying about what’s what.

Making changes to my lifestyle like omitting dairy and salt has allowed me to be creative in ways I never was. Everyday I try something new, it doesn’t always work out but that is just another opportunity to try again. While in this instance I talk about food, perhaps the way we approach our daily nourishment is mirrored in our appetite for life. The principles of endeavour that I talk about with cooking and eating can easily be applied else where.

This new perspective, began just a little over a year ago, with some green juices and a batch of healthy muffins, has changed my lifestyle significantly, my relationship with myself and my world. When you are tired and want to take the easy way out, pushing yourself to cook something that will do wonders for you is a small triumph to relish in.

Because the next time I feel like I can’t make a small leap, going beyond food now, perhaps I do, if only because I nurtured myself the night before with good food or learnt something about myself by making that meal. Through this journey I have met a community of people so inspiring, all of us nurturing ourselves and making a kind of art that can be felt, smelt, touched and tasted is really quite incredible.

It has been a therapeutic session in my quirky kitchen. Clearly a lot can happen over a bowl of soup, I wonder what thoughts you will experience whilst you whip up this food for the soul, given that I believe what you think about you bring about. I hope they lead you to live happily ever after.

Ps. The soup itself is creamy, filling and a glowing choice for winter. This is a good one for Thanksgiving.


1 leek, sliced thinly and green part removed
2 garlic cloves, finely chopped
1 cube Go Bio Organic , prepared according to packet instructions
2tsp Herbs de Provence
1/8tsp cayenne
1/4tsp nutmeg
1/4tsp cinnamon
2 cups broccoli, florets and stalks
1 sweet potato, cut into chunks (I left the skin on mine)
1 can of coconut milk

To serve: freshly ground black pepper and some chopped coriander (optional)

Sauté leeks and garlic, if it starts to dry out, add a couple of tablespoons of stock.

Once the leeks have soften, add the dry herbs and spices, give it a quick stir and throw in the broccoli and sweet potato. Sauté until the sweet potatoes begin to sweat, again if it starts to dry out add a couple of tablespoons of stock.

Pour the remaining stock and coconut milk into the pan now, bring to a boil and simmer until the sweet potatoes and broccoli stalks are super soft and tender.

Blitz in the blender and serve with some freshly ground black pepper and coriander.


To your good health

Thanksgiving weekend in Canada, fall is really here and my friends and I are off to a beautiful cottage in Golden Lakes for campfires, scary movies, a cheeky s’more and an epic brunch on Monday. If there is anyway to make a s’more healthy, I am not sure it has been discovered and nor do I want to, something’s are perhaps best enjoyed completely adulterated (some good quality chocolate and gluten-free crackers could be a good tweak).

As I try to fathom what I have gotten myself into by offering to cook a Thanksgiving meal for the first time in my life, (it can’t be any different to Christmas dinner right?) I am grateful that there is no turkey to deal with. Before you start imagining a tofu shaped bird (an interesting idea), let me just tell you no such thing will be happening, a recipe or two will be up soon enough.

As well being really excited about this weekend, in this post I have to do a shout out to all of you, as about a year ago, I completely changed the direction of this blog as I changed the direction of my life when my late grandma was diagnosed with pancreatic cancer. Looking for a way to help her I sought the advice of everyone I could think of.

My husband’s beautiful aunt told me to encourage her to eat a more alkaline based diet. Although my grandma’s cancer was too far gone to be reversed, for the first time I learnt what being healthy truly meant. Having suffered from an autoimmune disorder myself since 2008, taking medicine for it everyday never sat well with me and I was always looking for a different way to treat myself.

I came across a lifestyle called Honestly Healthy and it all just made sense. I decided to adapt a more plant-based diet, cutting down meat, dairy, wheat, salt and sugar from my lifestyle. I started drinking lemon and water, green juicing in the morning and sharing my recipes and experiences here. The change in my condition has been remarkable, I feel much healthier and stronger. Your likes and love, are a real incentive to keep sharing and writing, so thank you.

Although my grandma has moved on, I feel, even in her departure from this world she left me with a gift. I started researching all of this for her but it ended up changing my life and helping me with my illness. So this year, I hope all of you will join me in giving thanks for our health, the health of our loved ones and this wonderful community we are so blessed to be a part of. Keep spreading the good food vibes and love.

Happy Thanksgiving xo

Courtesy: Nausheen Dadabhoy