Hey there, lovely!

It. has. been. a. while! I know, I know. 

Life has happened, and there are no excuses. The great thing is, I finally feel grounded in my new direction (took 6 months), and am back to blogging and creating magic in the kitchen. Once I move (the beginning of September), I’ll also begin photographing my own creations a lot more – something I look forward to immensely.

So, I’ll just say it. The past few months have been tough for EVERYONE. Astrologically, we’ve all been getting a kick up the arse to get our sh** together and take massive action. If you’re friends with me on Facebook, I’ve written a lot about this, specifically here and here.

Anyways, the time has come to blog again, and chat of many things. One of those being that… I’m officially enrolled in a program to obtain my Doctor of Naturopathy degree! I’m finally leaping in and pursuing the holistic modalities that call to me (which is… all of them…). I realize that I am the only one holding me back, and so have said “See Ya!” to criticism, and am studying  my butt off in between writing and creating.


Life is good, and there are few complaints.

Anyhoo, today I’m sharing with you a very simple recipe that is quite delicious if you’re a fan of traditional French Onion soup, but without all the MSG and dairy. 

Yes, conventional versions of this soup are incredibly high in fat and sodium, so this is a gourmet recipe… If it wasn’t, there’d be no way to re-create it. So just enjoy it as a transitional recipe and be happy. 🙂

It also is perfect for paleo, primal, and ketogenic diets, because it IS high in fat. So you see, depending on what works for you and what you like, it could be perfect.


French Onion Soup {Raw, Vegan}

Preparation Time: 10 Minutes

Serving Size: 4Ingredients:


1 1/2 Cups Thai Coconut Water

1 1/2 Cups Pure, Spring Water

1/2 Yellow Onion, roughly chopped

2 Garlic Cloves, minced

1/4 Cup Lemon Juice, approximately 1-2

1/2 Cup Extra Virgin Olive Oil

1/4 Cup Nama Shoyu


  1. Follow directions HERE to crack open a young Thai coconut (possibly 2, depending on how much water they offer). Pour the coconut water and regular water into a high-speed blender.
  2. Add remaining ingredients, blend on high for 2-3 minutes (if you have a Vita-Mix, let go for 4 so it gets warm-hot).
  3. Pour in 3-4 bowls, sprinkle raw vegan parmesan cheese on top, and enjoy with some sprouted Kamut ‘bread’ {raw & vegan} for a truly decadent indulgence.

Um, yum. 

So there we are! This is a super simple soup anyone can whip up in a flash and enjoy. 🙂

Comment your thoughts below!