Just in Time for Gluten/Allergy Free Day
The last new item this month – Native Forest Full Fat Coconut Milk in a BPA free can. What’s so amazing about full fat coconut milk? Well, if you are dairy free you use this stuff for whipped cream, ice cream, mousse and more. If you like Indian food, you use it for curries, etc. Check out the recipe below for Creamy Sweet Potato Soup for a way to use the milk.
Don’t Forget to Join Us Saturday for our Gluten/Allergy Free/Health Fair Day.
Meet Becky and get some weight loss tips. Come for $5 Lunch. Sample lots of allergy free items.
– Spend $40 on Gluten-Free day and receive a Free Bag of Gluten Free Snyder’s Pretzels.
– Buy a glass water bottle and save $3
The Coffee Steamer is Coming – Saturday, Feb. 4
Creamy Sweet Potato Soup (Vegan)
We love this simple, but delicious soup. Serve it with hard boiled eggs for simple meal.
1 onion, chopped
2 cloves garlic, chopped
3 cups gluten-free vegetable broth
1 can coconut milk* (use full-fat to make it creamy and for more nutrition)
2 celery stalks, diced
1/3 cup coconut sugar*
1 tsp. Herbamare*
1 tsp. cinnamon*
1/2 tsp. nutmeg*
pepper to taste*
*Ingredients available at The Country Cupboard.
In the large pan, saute the onion and garlic in the olive oil over medium heat until onion becomes translucent. Add in the celery and saute for another 3 minutes. Next pour in the coconut milk and 2 cups of the vegetable broth. Stir well with a large spoon. Place the sweet potatoes into the pot and stir again. Add in the remaining cup of vegetable broth.