Although my summer was marked by intense morning sickness, this past month seemed to make up for it:
A visit to Mt. Rainer National Forest. One of my favorite places on earth. I love the smell of pine, the sea of green, the imposing mountains and valleys. If you’ve never been, make it a place to visit before you die. While you’re at it, add the whole state of Washington as well.
In August, my best friend and ultimate companion in life, J, and I celebrated 6 years together as husband and wife. Proof that you can love each other more than ever, even after 3 1/2 kids, lots of consuming and expensive schooling, and many sleepless nights (thank you newborns) we still find one another irresistible and when asked who we’d want to spend our time with, we both agree: each other. Proof that a vegan and an omnivore can find lasting true love.
My baby girl’s (“Mali”), first hair cut. For the first time, I saw her not as my baby, but somehow all grown up. One of those teary-eyed mom moments for sure. 
One of my first healthy breakfasts post uber-nausea: Old-fashioned oats, raspberries, blueberries, strawberries, peaches, walnuts, and some plant milk. It was refreshing to eat something healthy again.
A lovely barbecued meal on one of our lazy (sweltering hot) summer evenings: Grilled corn with red miso instead of butter which gave it a slightly salty, rich flavor (thanks Coleen Patrick-Goudreau for the idea!), veggie kabobs slathered with a mango ginger sauce (purchased at Costco). 
AND….
I promised to post my favorite kale soup recipe. Here’s the kale (ain’t it beautiful?) from my garden. Unfortunately, I mostly didn’t get to enjoy it this summer as the sight of it made me want to puke. 
Once I got over the morning sickness (it didn’t actually completely go away until about week 16…but I could start eating greens, in moderation, at about 12 weeks), I made some kale soup.
This is a meal in a bowl. I love the creamy broth, the flavor (notice how I use quite a bit of herbs and no-salt flavoring, which is so important in creating something that people, namely yourself, actually want to eat), and the contrasting colors of the kale and carrots. I like this soup, because not only do I like it, but my kids like it too.
Creamy Vegan Potato Kaley Soup
- 1/2 lb. red potatoes, quartered
- 1/2 lb. gold potatoes, quartered
- 4 carrots, peeled, sliced
- 5-6 bay leaves
- water
- 2 onions, chopped chunky
- 1/4 c. nutritional yeast
- 1/2 TBS. onion powder
- 1/2 TBS. evaporated cane juice (or just plain sugar works too!)
- 1 tsp. garlic powder
- 1/4 c. veggie soup mix (OPTIONAL)–mine was a Wellness Forum mix
- 2 TBS. dried parsley (or fresh, if your THAT kind of gal/guy)
- 1 TBS. poultry seasoning (this doesn’t contain animal in it–it’s just a mix of herbs)
- 1 TBS. organic no-salt seasoning (my favorite is either Mrs. Dash original or the Costco brand)
- 5-6 bay leaves
- few drops of Tabasco sauce (OPTIONAL)
- salt to taste
- 4 c. plain plant milk (plain soy works best, but unsweetened plain almond works too)
- 1 large bunch of kale, chopped
To make:
Heat pan on medium heat. Once hot, dump onions and stir for 3-5 minutes. Add potatoes, bay leaves, and carrots and water (3-5 cups, enough to cover the potatoes–you can always add more later if you want). Turn up the heat to high until you reach a boil. Cover and turn down the medium and let simmer for 10 minutes or so (in the meantime, do the dishes, read the kids a book, make a salad…). In a small bowl or jar, mix nutritional yeast, onion & garlic powders, sugar, veggie soup mix, dried parsley (if fresh, add at the end), no-salt seasoning, and poultry seasoning. Mix thoroughly and then add to pot. Simmer for 10 or more minutes until potatoes are soft but still firm (not mushy). Add plant milk and kale. Discard the bay leaves. Stir and let simmer a few minutes longer until kale is soft. Upon serving, add salt to taste and Tabasco (for a little kick). ENJOY!
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