What I'm cooking today: Roasted Carrot Ginger Soup & "Oat"meal Cookies
Contrary to the photos I post all the time, Switzerland isn't always perfect weather. After 60s and sunny yesterday, today is rainy and gray. Our beautiful mountains completely disappear into the fog and everything smells like wet goats. You totally want to come visit, right?!
Basically I just want to sit in my pajamas all day (spoiler alert: its 1pm and I am in fact still in my pjs), drink tea and read books. I'm almost done with "Shoe Dog", the memoir from the founder of Nike, which is surprisingly really good. I makes me want to write a book. But we'll start with a blog.
Since we're still transitioning from Winter, I've been making a different soup every week. Today I went with one of my favorites: Roasted Carrot Ginger Soup. Roasting the carrots brings out the flavors, adding ginger gives it that little something extra and potatoes make it nice creamy. Plus it only takes 30 min and you've got a great weekend lunch. I paired it with my go-to salad:
- 1/2 Avocado
- Pumpkin seeds
- Sun-dried tomatoes
I never bother with pre-made salad dressings. Its easier (i.e. lazier) and healthier to just sprinkle a little olive oil and balsamic vinegar on top. We received some awesome homemade olive oil from the hotel we visited in Leukerbad last month, which I happily opened today.
And since weekends always require a paleo treat, I made these amazing "oat"meal cookies. They are dairy-free, egg-free and grain-free, but taste exactly like oatmeal raisin cookies. Plus if you follow the recipe correctly (using sunbutter with baking soda) it results in a cool natural 'green' for St. Patrick's day. Unfortunately I didn't have any sunbutter and used cashew butter instead. But they're still super chewy and delicious. This is actually the second batch I've made this week.... :-)