Winter day soup

I had some leeks needing to be used up, some cauliflower that had sat in the fridge too long and some sweet potatoes that I was too tired of making chips from. So what does one do? Make a soup that's perfect for an evening that threw an unexpected winters mix at us.

What I had:

• 2 cups cauliflower florets
• 2 medium sweet potatoes cut into inch pieces
• 2 leeks, all the whites and an inch of the green parts chopped
• Coconut oil
• Cumin, salt and paprika to taste
• Parsley for garnish
• 4 chicken bullion cubes, in 4 cups boiling water
• 2 cups coconut water
• 1/2 cup unsweetened flaked coconut

What I did:

• Heat up 2 tbsp coconut oil in a heavy skillet, add leeks till soft
• Add the cauliflower and sweet potato and pour the chicken broth in
• Let it simmer for 5 minutes, then add coconut milk and flakes
• Let this cook for 10 minutes till the vegetables are soft
• Transfer the entire thing to a blender and blend till almost liquid (I like some pieces in my soup for texture)
• Transfer back to skillet, add the spices to taste
• Serve with some cilantro 

When the 3 year old eats something without complaint, it's a big win for me!

Gluten free sweet potato cookies

Adapted from here.

What I had:

• 1/2 cup of almond Butter
• 1/2 cup of pureed sweet potato (I threw it in the microwave for 6 minutes, then peeled it)
• 1/4 cup local wild honey
• 2 eggs
• 1/2 tsp vanilla 
• 1/2 tsp of baking soda
• 2 tsp of cinnamon
• 1/2 tsp of real salt
• 1 cup unsweetened coconut flakes
• 1 cup mixed chopped pecans and macadamia nuts

What I did:

• Turned the oven on at 350 degrees
• Mixed all ingredients till well integrated
• Threw a heaping tablespoon mix each on a silicone baking mat
• Baked for 15 minutes
• Burnt my tongue tasting one
• Let the rest cool

They are pretty good, dense, chewy, crunchy, sweet without any sugar in them.