Thai Carrot Coconut Soup

Thai Carrot Coconut Soup

What you need:

2 tbsp Butter OR Coconut oil

2 cloves Garlic, chopped

1 Onion, chopped

1 Sweet potato, skinned and cubed

4-5 Carrots, chopped

1 900ml carton Veggie stock

1 can Coconut milk (full fat)

3 tbsp Thai Rad Curry Paste

1 tsp Cumin

1 tsp Paprika



Lemon or Lime slices

Fish sauce (optional)

Hot sauce (optional)

What you do:

1. Heat a large pot over med-high heat. Add butter/oil.

2. Once heated add garlic and onion. Lower heat to medium and stir until fragrant.

3. Add sweet potato and carrots, stir occasionally for a few minutes.

4. Add veggie stock and turn up heat until boiling. Lower heat and simmer for 15-20 minutes or until veggies are soft.

5. Add coconut milk and stir. Add curry paste and spices and mix in well. Simmer for another 5-10 min.

6. Take pot off heat and blend using a hand blender OR a blender (make sure the heat can escape).

7. When you get to a desired consistency you can add the fish sauce here. Give it a good stir.

8. Pour into serving bowls immediately and add desired toppings. Or you can refrigerate for a few days.

9. Enjoy!!


Natural Groove Gal


Kombucha Part 2 – Making the second brew

Ok it’s been about 3 weeks and my scoby has grown very nicely!

It’s about a centimetre thick and has all those lovely layers!

Here are some progress pics to give you an idea of how it looks when it grows

The top pics are about 4 days in and the bottom pics are about 11 days in.

Now it’s time to make the first brew. I didn’t have time to grab a large gallon glass container so I’m just making do with the same jar for this brew…next brew will be larger!

The process is the same as making the scoby only you use your already made first batch of brewed kombucha (instead of the store bought one) to make more 🙂

Follow the same steps in my Kombucha Part 1 series. After you finish step 3, come back here:

4. **Wash your hands**Wash your hands**Wash your hands**

5. Pour all of the brewed ‘scoby’ tea in with the new *cooled* tea you just made. Take the scoby in your hands and take a look at it. The top part should be smooth and white-ish. The bottom will be textured and more brown in colour.

(There are ‘bubbly’ parts on my top side because there was a bit of a jostle will trying to take a progress pic…but it’s still good!)

6. Place your scoby on top of the new tea you just mixed together. It may float, it may sink…don’t worry either way!

7. Now cover it with the cloth and elastics again and leave it in the same spot for another 2-3 weeks and you’ll have some more kombucha! Of course I saved a little of the original brew for a tasting.

**Very important** Homemade kombucha is much stronger than store bought stuff so easy does it when your drinking it. One ounce or so to start off with and sip it OR add it to your favourite tea/juice.

Part 3 will be making the fizzy kombucha so stay tuned!

Thanks for reading!


Natural Groove Gal

Vegetarian Stuffed Peppers

Vegetarian Stuffed Peppers

One night a week I like to do a meatless dish. This warm, straight out of the oven recipe is a great one for the winter!


2 Bell Peppers (which ever colour you like!)

Pad of Butter

2 cloves Garlic

1/2 Red onion


1 cup Cooked Rice (in vegetable broth)

Salt and Pepper

Optional Toppers

Toasted Walnuts

Goat cheese

Olive oil




1. Pre-heat oven to 375F. Cook rice if you haven’t done so already.

2. Prep your ingredients. Cut peppers in half. Remove seeds and stem. Set aside. Finely chop the garlic, onion and mushroom.

3. Heat a saucepan on medium. Add butter. Once melted add garlic and onions. Cook for 2 minutes or until fragrant.

4. Add mushrooms and continue to cook, stirring occasionally until soft. About 10 minutes. Set aside.

5. When the oven is heated place pepper halves on a baking sheet with parchment and bake for 15 min.

6. While the peppers are roasting, mix the sautéed veggies and rice together, add salt and pepper (and any other spice you like!)

7. Remove the pepper halves from the oven. Stuff them with you rice mixture and top with walnuts and goat cheese.

8. Place the peppers back in the oven for another 15 min. Remove when they are at a desired temperature and top with olive oil and parsley.

9. Enjoy on the side of a main or have 2 halves for a full meal!


Natural Groove Gal

Kombucha Part 1 – Making your own SCOBY!

What you need:

Water (about 1 cup)

Raw sugar (about 2 tsp)

Black tea (1 bag)

Kombucha – GTs Original “organic and raw” (1 bottle) – do not use any flavoured ones

Large glass jar (no lid required for this part)

Cloth (terry, cheese, paper towel)



What to do:

1. Boil water and pour into glass jar with sugar, stir to dissolve

2. Add tea bag and steep for 10-15 min

3. Remove tea bag and give it one more stir. This is your sweet tea. **Wait until it cools to room temperature**

4. Once your sweet tea has cooled completely, add the entire bottle of kombucha


See those brown slimy bits?? That’s the start or your new scoby!!

5. Cover the jar with your cloth and secure with elastics.

6. Place the jar in a warm place with no direct sunlight – this is your scoby’s home for 2-3 weeks!

**DO NOT shake or jostle the jar**

7. Check on it every couple of days. After about a week you should have a nice scoby forming 🙂


Some say that you need it to be at least 80F in you house for this to work but my house is about 68-70F in mid January and my scoby is growing just fine!

Does it smell? Yes it will start to produce that fermenting smell after about 1 week. I put mine in a cupboard with a glass door (because I like to see mine when I walk by lol) so that cuts the smell down almost entirely.

Stay tuned for Kombucha Part 2 where I will go through brewing the first batch.

Thanks for reading!!


Natural Groove Gal

Coconut Turmeric Relish

Found this in the Bon Appetit – April 2018 p. 73 the same issue with the Kimchi – Fried Grains. This definitely had a kick to it so you can half the amount of hot pepper or omit it completely. Either way this is a great addition to coleslaw, stir-frys, meats, veggies (the original recipe was for grilled cauliflower), and anything else that sparks your interest!

Here it is straight out of the magazine. You’ll find my modifications below.

* I found that 1/3 cup olive oil was a bit much. I think you’d be fine with 1/4 cup

* for the mustard seeds I used pickled version we always have in the fridge

* for the Fresno chilli I used the equivalent of a preserved hot pepper



Natural Groove Gal

Banana Peanut Butter Frozen Yogurt

I’m thinking positively that spring will arrive soon and that summer is around the corner. This is a delicious alternative to store bought ice cream. All natural and healthy. Make it with the kids or as a secret late night snack!


  • 2 frozen bananas
  • 1 cup yogurt (or 1/2 cup Greek yogurt and 1/2 cup milk)
  • 3/4 cup peanut butter (or your favourite but butter)
  • 1/2 cup chocolate chips


1. Place bananas, yogurt, peanut butter, and milk in a blender and blend/pulse until smooth and no more frozen banana chunks remain.

2. Scoop into a plastic container and stir in the chocolate chips. Cover and freeze for 30-45 minutes for soft-serve consistency. I find it helps to stir half way through freezing.

(Alternatively, freeze solid and then uncover and heat in the microwave 45 seconds at a time on 50% power until scoop-able.)



Natural Groove Gal

Kimchi-Fried Grains

If you love kimchi or simply just some spice in your fried rice, give this a try! The original recipe called for a fried egg on top but I switched it up with some stir fried chicken thigh pieces.

Kimchi- Fried Grains (adapted from Bon Appetit Magazine – April 2018 p.68)


  • 3 chicken thighs, cubed and cooked
  • ½ cup kimchi, plus 3 Tbsp. juice from jar
  • 4 scallions, chopped
  • 2 Tbsp. extra-virgin olive oil
  • 1 medium carrot, peeled, cut into matchsticks
  • Handful of kale, chopped, stems removed
  • 2 cups cooked grains (such as farro, spelt, quinoa, or barley)
  • 2 tsp. soy sauce
  • 1 tsp. toasted sesame oil
  • sesame seeds for garnish (optional)


1. Squeeze kimchi over a small bowl to catch juices. Add juice from jar to make up 3 Tbsp. and set aside. Chop kimchi; set aside. Cut dark green tops from scallions and thinly slice; set aside. Thinly slice white and pale green parts and set those aside too.

2. Heat olive oil in a large nonstick skillet over medium-high. Add carrots, and cook, tossing often, until slightly softened, about 2 minutes. Add reserved white and pale green parts of scallions and kimchi and cook, tossing often, until scallions are just golden, about 3 minutes.

3. Add grains, cooked chicken, soy sauce, sesame oil, and reserved kimchi juices; cook, tossing, until grains are slightly softened, about 2 minutes.

4. Top with sesame seeds (if using), and reserved scallion tops. Serve and enjoy!


Natural Groove Gal