Kat Jamieson is spilling *soup* on her first book, Mix, takes a holistic and seasonally inspired approach to cooking, entertaining, and living well. The With love from Kat blogger took pages to share a a variety of healthy recipes, celebrates and archives tips for “creating a new kind of health portfolio” – one that encourages people to do what works for them, doesn’t involve diet in any way, and respects celebrate a truly balanced and beautiful way of life.
“I want to write a book that has a mix of healthy recipes which I can easily do throughout the week for myself and loved ones. There are over 125 recipes and half of them are gluten, dairy and refined sugar free,” says Kat. HollywoodLife.com in an EXCLUSIVE interview. “After battling a bunch of digestive issues throughout my 20s, I’m so glad I finally found what works for me and I’m excited to share it with everyone on the pages. by Blended!”
She continues to share her favorite recipes included in Mix, currently available for pre-order, like her Moroccan roast chicken and cocoa smoothie. “The magnesium-packed cocoa energy smoothie is something I make every day so I can’t wait for my followers to make it anymore,” Kat tells HL. “I also love the pan-roasted Moroccan chicken with chayote, olives, lemon and carrots, butternut squash and cheese with absolutely no dairy, and my dad’s famous chocolate mousse.”
Kat’s Carrot, Ginger, Turmeric Soup Definitely a recipe we want to highlight HollywoodLife.com, as we enter the months of cold weather and flu season! “This soup is packed with much-needed antioxidants, especially during the colder months!” Kat talks about the food. “It’s light, but also nutritious and still full of flavor. I love to eat soup in the fall and winter! “
See the recipe below and be sure pre order Mix here!
CRUNCHY CARROT SOUP, GINGER, HUGE SOUP WITH CRUNCHY CARROT RIBBON
(Server 4)
Element:
2 TBSP olive oil
1 large onion, peeled, thinly sliced
2 cloves of crushed garlic
4 carrots, washed, cut into inch thick slices
1 teaspoon fresh ginger
½ teaspoon freshly ground turmeric
4 cups of water
1 teaspoon salt
fresh pepper
Present:
Chopped chives
Carrot Ribbon French Fries for garnish (see instructions below!)
Guide:
In a large saucepan, heat olive oil over medium high heat. Add the sliced onion and garlic and sweat for 10 minutes until they have a little color on them.
Add carrots, ginger and turmeric and sauté for 5 minutes until they are colored. Add water and simmer until carrots are just cooked through. About 10-12 minutes.
Blend in a high capacity blender in batches. Taste and adjust seasoning.
“Carrot ribbon fries”
Element:
2 carrots, cut into strips with a vegetable peeler.
½ cup melted coconut oil
Guide:
In a small saucepan, heat coconut oil over medium-high heat.
When the oil starts to stir, add ½ of the carrots and fry until golden brown.
Remove to drain on a plate lined with paper towels.
Repeat with second batch
