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Bowl Food

Bowl food is big enough to hold in your hands but small enough to be nourished from. It comes ready to eat. Bowl food is a delightful option for a standing occasion rather than a seated affair. It’s as perfect for children as it is for seniors. The idea behind a bowl food menu is so you, yourself or your family or guests can stay standing while you eat, push your food to the side of the bowl for support and leverage or just to keep things simple. Bowl food can also be a nourishing collection of ingredients called soup. Bowl food is showing up lately as buddha or burrito bowls and it’s such a fun way to eat while saving on the dishes. Bowl food equals simplicity. But really dear souls, it’s not in what vessel you eat your food that matters, it’s more about the food and its journey to the bowl, and whether you eat it mindfully.

healthy recipe bowl of soup


Mushroom Soup


  • 8 cups of fresh chopped mushrooms. You can mix it up with all sorts of different mushrooms…any you like. Even dried mushrooms work well.
  • 1- 2 T Coconut oil
  • 1 red and 1 yellow onion chopped
  • 5 cloves garlic, chopped
  • 2 tablespoons of fresh thyme
  • 1/2 teaspoon of cayenne pepper
  • 1/2 cup red wine
  • Salt and pepper
  • 1.5 liters of Veggie Stock or add bouillion cubes
  • 1 cup raw cashew butter or almond butter or 1 cup cashew/ almond butter
  • ¾ cup of nutritional yeast (key ingredient for cheesy taste)
  • 4 teaspoons of Dijon mustard or regular will suffice
  • Juice of 1 lemon
  • And for an even creamier soup , add a can of coconut milk (full fat) at the end.


Fry in order of listed ingredients and use your common sense.

  • Mix Cashew / almond butter in a blender with 3/4 cup water with nutritional yeast, Dijon Mustard and 3 cloves of garlic. Or just mix well with a fork.
  • Add some olive oil to a large soup pot and sauté the shallots for a few minutes. Add 2 cloves of chopped garlic and sauté a few more minutes. Stir in the thyme and cayenne pepper, add red wine simmer for a couple of minutes to burn off the alcohol.
  • Add vegetable stock, salt and pepper and bring to a simmer.
  • Sauté mushrooms separately in batches.  Be careful to not over-cook them.  You want them to be plump and meaty.  You can do this before to save time.
  • Add all the mushrooms. Gently pulverize into smaller pieces if less chunky is preferred.
  • On medium heat, slowly stir in a 2-3 cups cashew cream at the end. Bring to a simmer.  Add the juice of 1 lemon.  Adjust the taste with salt, pepper, and Dijon mustard.  Heres where you add a can of coconut milk.  

Enjoy and Be WELL!

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