Sweet Potato and Green Chile Soup

1 tablespoon extra virgin coconut oil
2 shallots, roasted
1/4 cup hatch green chile
2 medium sweet potatoes (peeled and cubed)
1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon ground mustard seed
1 teaspoon smoked paprika
1 tablespoon unrefined sea salt
2 quarts Roast Chicken Stock 

Sour Cream, to serve
Minced Cilantro, to serve 

In the oven, roast sweet potatoes and shallots wrapped in foil at 400 degrees for 30 minutes. Remove from the oven and place sweet potatoes and shallots in the blender with the remaining ingredients (if you have a small blender you will have to do this in batches). Pour into a pot and simmer for 10 minutes or until heated.  Ladle the soup into bowls and top with sour cream (or greek yogurt) and cilantro. You may crumple bacon on top for more flavor.

Salmon Steaks

Ingredients:

Salmon Steaks

Celtic Sea Salt and Lemon Pepper

Sprinkle of Tumeric

1/2 can Coconut Milk

1 Lemon (sliced)

Macadamia Nut Oil

In glass baking dish place your salmon steaks skin down.  Pour a small amount of MNO into your palm rub each steak with oil.  Season to your taste. I sprinkle a bit of celtic sea salt, lemon pepper and tumeric and rub it into each steak.  Thinly slice a lemon and place slices on each steak.  Pour 1/2 a can of coconut milk into the dish.  Bake on 400 degrees for 12 minutes.

Zucchini Soup

8 to 10 zucchinis (I buy organic so they are small -you may want less if they are bigger)

1/2 an onion

1/2 Cup Walnuts

1/2 pack of cream cheese

8 ounces of chicken or veggie stock
Seasoning:
2 Tablespoons of nutritional yeast (optional)
1/4 teaspoon cumin
1/4 teaspoon corriander
1/4 teaspoon celtic sea salt
1/4 teaspoon of lemon pepper (or a squeeze of lemon and fresh ground pepper)
1/4 teaspoon of ground mustard seed

Roast the zucchini and onion in the oven for 20 minutes on 400 degrees. Once roasted, add all of the ingredients to a blender and emulsify. Place the mixture in a soup pot and heat until bubbling. Serve.