CAESER SALAD AND SIMPLE MISO SOUP

Our New Favorite Meal:

Caeser Salad and Simple Miso Soup.

Miso Soup is super fast to prepare and so delicious.

Here's what you need:

Recipe will make 4 servings

1 tablespoon olive oil

1/2 thinly sliced

2 carrots, cut in half lengthwise then thinly sliced into half moon shapes

2 cups vegetable broth

2 cups filtered water

2 tablespoons miso

dash of salt.

2 thinly sliced green onions cut at an angle

2 cups spinach

Heat oil in a medium size soup pot.

Add onions and carrots until slightly soft.

Add stock and water and boil until vegetables onions are clear.

You want the carrots to have a bite to them when soup is served, so don't boil them to death.

In a small bowl whisk miso and 1/2 cup of soup broth then add to soup.

Turn heat down and simmer for 1 minute.

Do not boil soup after adding the miso or else the miso will separate.

Turn heat off.

Add a small amount of spinach to each bowl

Ladle soup over spinach and top with green onions.

These Caeser Salad is THE best ever!

Salad dressing recipe's from my new favorite book, Crazy Sexy Diet by Kris Carr.

The book is filled with information that will save your life and the lives if people you care.

Run out and buy it ASAP!!!

The salad dressing makes this salad special:

vegenaise

dijon mustard

lemon juice

garlic

olive oil

nutritional yeast

salt and pepper

Mixed all ingredients in the vitamix until smooth and pour over romaine lettuce, thinly sliced red onion, sunflower seeds, and thinly sliced avocado.

Topped with freshly cracked pepper.

YUMMY!!!

For crunch, we recently discovered these Organic Sprouted Whole Kernel Flourless Corn Tortillas by Food For Life.

There's 2 ways to make them crunchy:

1. Toast tortillas in a toaster oven until browned and crispy.

Make sure to watch them carefully so they won't burn.

2. Preheat oven to 350.

Cut whatever amount of tortillas you want into triangle shapes.

Place aluminum foil on a cookie sheet and spread a thin layer of tortillas and drizzle olive oil.

Baked for 10 minutes,turn and bake another 5 minutes or until slightly brown and crispy.

For this meal, I went the faster route and toasted the tortillas whole.

They turned out super crispy.

Perfect with the caesar salad.