Once in a Blue Moon - Foodie Friday



Blue Moon Milk You don’t have to wait on the next blue moon to make this delicious, soothing milk.


1 cup oat milk, or other plant-based milk 1 teaspoon dried chamomile flower powder ½ teaspoon ashwagandha root powder 1 tablespoon maple syrup, honey or other sweetener of your choice ¼ tsp blue spirulina or blue pea powder A pinch of blue cornflower, for garnish if available


Add the milk of your choice to a small saucepan. Bring to a low boil, then immediately reduce to a simmer. Stir in the chamomile, ashwagandha and sweetener. Remove from the heat and stir in the blue spirulina. It is heat sensitive and can lose some of its vibrancy if the liquid is too hot. If you have an electric whisk, or milk frother, it would be great with the final blend.

When thoroughly combined, pour your Blue Moon Milk into a mug and garnish with a sprinkle of blue cornflowers.

Once in a Blue Moon Soup All sweet potatoes are loaded with nutrients like fiber, vitamin A, B vitamins (especially B6) and vitamin C, but purple sweet potato also contains anthocyanins. Emerging research suggests that anthocyanins can protect your heart (among other things)! This is another oil free recipe too!


1 large onion, finely chopped 4 garlic cloves, crushed 3–4 celery stalks, chopped 3 parsnips, peeled & chopped (sub carrots if no parsnips) 2.25 lbs purple sweet potato, peeled and cut into small pieces 1 apple, peeled and chopped Large handful of fresh herbs, thyme and sage would be perfect, chopped 8 cups vegetable broth + 1/4 cup for sautéing onion Salt and pepper to taste Garnish (optional) Nuts and seeds (roasted or raw - your choice… almonds, cashews, pumpkin seeds) Handful fresh herbs, thyme and sage, roughly chopped


Heat a large pot over medium heat. Add 1/4 cup vegetable broth and onion, and sauté until the onion softens and becomes translucent, about 5 minutes.

Add garlic, celery, parsnips or carrots and a pinch of salt, stir well. Cook until vegetables start to soften and brown, about 5 minutes. If needed, add a splash of broth to help prevent the vegetables from sticking to the bottom of the pot.

Next add purple sweet potato, apple, fresh herbs and vegetable broth, stir well. Raise heat and bring soup to a boil. Once the soup has reached boiling point, reduce heat to a simmer and cook until vegetables are soft, around 20-30 minutes. Set soup aside to cool for at least 10 minutes.

Once the soup has cooled slightly, using an immersion blender or regular blender, carefully blend until the soup is smooth and creamy. If you used a regular blender, return soup to pot. Taste the soup and adjust seasoning as needed. If necessary, reheat the soup.

Ladle soup into bowls and, if using, top with nuts and seeds, and fresh herbs.

Wishing you a Spellbinding Blue Full Moon/Halloween Weekend!

Penni xoxo

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Penni Shelton