Follow Me On:

Subscribe to YOU Magazine and other timely market alerts from Roy Sperr Jason Walters and Shawn Hunter.

		Roy Sperr Jason Walters and Shawn Hunter NMLS: 202418/295556/348864 Equity Source Mortgage, Inc. Phone: Roy (763) 657-2012 Phone: Shawn (763) 657-2017 Emails: roy@equitysourcemortgage.net roy@equitysourcemortgage.net www.equitysourcemortgage.com

January 2015 December 2014 November 2014 October 2014 September 2014 August 2014 July 2014		Soup's On! So you indulged a little over the holidays�who didn't? It's time to try these soup dishes, which are tasty and healthy, and will keep you warm all winter long. As an added bonus, their cost and preparation time is kept at a minimum. So kick off the New Year right with these deliciously warming soups. Cauliflower Cashew Soup By Food52 A tasty cauliflower cashew soup will complement any New Year's resolution to eat healthier. The cauliflower and cashews help with detoxification and reducing inflammation, and its allergen friendly, too! Serves 5 1 cup cashews 1 cup low sodium chicken or vegetable stock 1 tablespoon coconut oil 1/2 yellow onion, diced 1/2 teaspoon turmeric 1 teaspoon berbere 1 teaspoon yellow curry powder (or madras curry) 4 cloves garlic, minced 1 head cauliflower, leaves removed and coarsely chopped 2 medium-small sweet potatoes, peeled and diced 3 cups low sodium chicken stock or vegetable stock 1 cup filtered water 1 teaspoon sea salt Juice of 1/2 lemon or lime Generous pinch of saffron threads Fresh ground pepper and additional sea salt to taste Place 1 cup raw cashews into 1 cup chicken broth and allow to soak five to 10 minutes. Saut� onion in coconut oil over medium heat in a large soup pot until translucent. Add turmeric, berbere and curry powder, reduce heat and stir a few minutes until fragrant. Add garlic, be careful not to let it burn. Pour soaked cashews and broth into a high-speed blender and blend until smooth, about 30 seconds. Add to soup pot with the onions, garlic and spices, as well as remaining broth and water. Simmer covered over medium low heat until cauliflower and sweet potato chunks are tender. Thin soup with water to desired consistency, and add seasoning to compensate. Smokey Lentil Soup By Kirk Leins Lentils are one of the most diet-friendly foods�high in fiber and rich in protein, folic acid, potassium, phosphorus, magnesium and vitamin A. They are also one variety of dried beans which don't require soaking in water prior to cooking. This makes lentil soup a quick dinner which you can have on the table in about an hour. Serves 8 1 1-pound bag of dried lentils 1 large onion, chopped 2 medium carrots, peeled and diced 2 celery stalks, chopped 3 cloves garlic, minced 1 large red potato, diced 1 smoked ham hock (optional) 2 bay leaves 1 1/2 tablespoons fresh thyme or 3/4 tablespoon dried thyme 2 tablespoons vinegar (any type) 4 cups canned chicken broth 5 cups water 2 tablespoons extra virgin olive oil Kosher salt and freshly ground black pepper In a large stock pot, heat olive oil until hot and simmering. Add onion, carrots, celery, garlic and potatoes. Season with salt and pepper, and saut� for three minutes. Add lentils and stir to incorporate. Add the broth and water, along with 1 tablespoon of the vinegar. Allow mixture to come to a boil, and add ham hock, bay leaves and thyme. Lower heat and allow soup to simmer (covered) for 45 minutes, stirring every 10 minutes or so. At the 45 minute mark, check the consistency of both the lentils and the soup. The lentils should be soft and creamy, and the soup should be thickened. If not, continue simmering until this is achieved. Remove bay leaves and ham bone to a plate, allowing the bone to cool slightly. Separate the meat from the bone and return meat to soup. Bring the soup up to the proper seasoning level by adding more Kosher salt, pepper and the remaining vinegar. Serve this soup with a dollop of either cr�me fraiche or sour cream on top and a little extra malt vinegar on the side. Also, vegetarians may omit the ham hock and substitute 1 teaspoon of liquid smoke instead. Kirk Leins has been cooking his entire life. No stranger to professional kitchens, he currently devotes most of his time to cooking instruction, food writing, and producing television. Kirk also provides his services as a personal chef in and around the Los Angeles area. He has made several TV appearances on both the national and local level, and is the Executive Chef for YOU Magazine. Sign up for Kirk's free newsletter and cooking blog at www.NoTimeToCook.com.

You are receiving a complimentary subscription to YOU Magazine as a result of your ongoing business relationship with Roy Sperr Jason Walters and Shawn Hunter. While beneficial to a wide audience, this information is also commercial in nature and it may contain advertising materials. INVITE A FRIEND to receive YOU Magazine. Please feel free to invite your friends and colleagues to subscribe. SUBSCRIBE to YOU Magazine. If you received this message from a friend, you can subscribe online. UNSUBSCRIBE: If you would like to stop receiving emails from Roy Sperr Jason Walters and Shawn Hunter, you can easily unsubscribe.

Equity Source Mortgage, Inc. 19230 Evans St NW, Suite 100 Elk River, MN 55330

Powered by Platinum Marketing © Copyright 2024. Vantage Production, LLC.