Beet & Coconut Soup (+ a video!)

I love beets.  My whole family does.  You either love ’em or hate ’em and around these parts, it’s love.  We often just boil them, add a drizzle of olive oil and a pinch of salt and pepper and serve them alongside whatever we are eating.  Tonight, given the cool weather, I decided to make a warm beet and cold fighting soup.  The zing of ginger combined with the richness of the coconut milk, made beautiful in colour and flavour by the beets was just what I was aiming for.  To top it off, the ingredients list is a short one, adding to the simplicity of this soup.  To make it even easier, we whip up this soup in our amazing new blender, generously sent to us by the kind folks at Vitamix. 


The blender featured in the video and in this recipe is a new one for Canada; the Vitamix A3300 Ascent Series Blender.  I was beyond thrilled when Vitamix sent me this blender to create a recipe with.  I’ve been raving about our new blender since the day I received it!  This is seriously a game changer. The first thing you’ll notice is its beautiful, sleek design and touchscreen control panel. The large 64 oz container was an amazing upgrade for our family, as we’re able to add enough ingredients at once to make enough smoothies (or soup!) for all of us. My 7 year old son loves helping in the kitchen, and the new touchscreen panel makes it really simple to use. I can tell him to set it to a specific speed and amount of time (the programmable timer is amazing!), and watch it do its magic. The result is always incredibly smooth soups, purées, and smoothies. I am really impressed and couldn’t be happier to have this new blender as a staple in our kitchen.

This beet soup is completely vegan and you can boil your beets in advance and then whip up this soup in under 10 minutes in your Vitamix. You’ll set the timer for 6 minutes on the highest speed, and walk away.  Let this awesome blender do all the work! The soup turns out silky smooth and quite beautiful to look at, and then chow down on of course.  Check out the video below to see this recipe come to life and this new bad boy in action! The super fast speed of the blade literally heats up your ingredients until they’re steaming hot.  I’m in love with a kitchen appliance, can you tell?


Beet & Coconut Soup (+ a video!)

Serving Size: 4


  • 3 large beets; peeled and cut into 1? chunks
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 can coconut milk (approx. 400 ml)
  • 4 cups vegetable stock
  • sea salt and freshly ground pepper to taste
  • 1 tablespoon shredded unsweetened coconut, toasted


  1. Boil beets in large pot of water. Sauté onion, garlic and ginger in oil until onion is clear and tender. Set aside.
  2. Place all ingredients into your Vitamix blender in the following order: beets, onion, garlic, ginger, coconut milk, salt and pepper, and vegetable stock. Secure the lid.
  3. Turn machine on and slowly increase speed to Variable 10.
  4. Blend for 6 minutes.
  5. Garnish with shredded coconut. Serve hot.


*Today’s post is sponsored by Vitamix, however all opinions are my own. Thank you for supporting the brands that support what I do and keep my little blog alive! 




Blueberry Coconut Pancakes

I challenge you to tell me what could be better than weekend pancake stacks?  Especially a blueberry coconut variety drizzled with pure maple syrup. Yum.

I am going to label this recipe kid-friendly because I don’t think any other child except for mine doesn’t like pancakes.  We have a rule in my home with food, and that is that you have to try everything at least once.  When it comes to pancakes, I am determined to show him how delicious they are, but although I keep trying, he’s not into them.  This translates into a bigger stack for me and the hub.

The coconut milk makes for a really delicious pancake, but since we’re also adding shredded coconut here (coconut lovers in the house), you will still achieve a nice coconut flavour if you decide to substitute the coconut milk for almond milk or other milk of your choice.

Same goes for the egg.  I used a flax egg here because I love vegan baking, and when possible, I leave out eggs/dairy.  You can use 1 organic egg to substitute the flax egg.

I’ve decided to note substitutes more often in my recipes, as this is a lot of what your comments revolve around.  We all have dietary preferences/restrictions, so I want to offer something (almost) everyone can enjoy.

Vegan Blueberry Coconut Pancakes

Happy Sunday – I hope you can add these to your weekend breakfast favourites.

Blueberry Coconut Pancakes

Serving Size: 8 pancakes


  • Dry Ingredients:
  • 1 cup whole wheat pastry flour
  • 1/4 cup unsweetened shredded coconut
  • 2 teaspoons baking powder
  • 1 tablespoon raw sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • Wet Ingredients:
  • 1 cup + 2 tablespoons coconut milk
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup fresh blueberries
  • 2 teaspoons coconut oil


  1. Begin by preparing your flax egg by whisking the ground flax and water in a small bowl. Place in the refrigerator until you need it.
  2. In a large bowl, whisk together the flour, shredded coconut, baking powder, sugar, cinnamon, and salt. Set aside.
  3. In a medium bowl, whisk together the coconut milk, flax egg, and vanilla.
  4. Add the dry ingredients to the wet ingredients, stirring just until combined, without overmixing. Gently fold in the blueberries.
  5. Heat a nonstick pan over medium heat and grease with 1 teaspoon coconut oil. Ladle approx. 1/4 cup of the batter onto the pan. Depending on the size of your pan, you can do 2 or 3 pancakes at a time.
  6. Flip the pancakes after 2-3 minutes or when the edges of the pancakes are holding together well and you see bubbles forming on the surface. Cook for another 1-2 minutes on second side. Repeat with the remaining batter, oiling the pan for each batch.
  7. Remove from heat, and serve with fresh berries and pure maple syrup.

Vegan Blueberry Coconut Pancakes

Vegan Blueberry Coconut Pancakes

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Peanut Snowballs (vegan, refined sugar-free)

Vegan Peanut Snowballs

I am finally done with all my gift preparations.  The only thing left to do today is bake some vegan oatmeal cookies for Santa with my little guy.  Easy!

Yesterday I posted my DIY Christmas gift which was a homemade nutty granola.  I’m sure you have all noticed so many lovely DIY gift ideas on here, some of my favourites include Poppy’s DIY soaps and bath salts, Vegan Richa’s cookie mix in a jar, and Georgia Kate’s peanut snowballs.  I decided the peanut snowballs would be the perfect addition to my holiday basket which I am making as Secret Santa.  They were simple to make, and so delicious!  I love that they are refined sugar-free and vegan.  I made very slight adjustments to the original recipe, as seen below.  

Once again, you still have time to make these, and you can refrigerate them until the big day in 48 hours!  They have an irresistible hard chocolate outer shell and they’re packed with peanuts and other healthful ingredients.  I’m trying to resist them so I can actually gift them!

Peanut Snowballs

Makes 15 balls


  • 1 cup raw almonds
  • 2 tablespoons raw peanut butter
  • 1 tablespoon brown rice syrup
  • 6 dried dates
  • 1/2 cup of skinned roasted peanuts
  • 200 grams dark chocolate
  • 1 cup of shredded coconut
  • Pinch of sea salt


  • In a food processor, whiz the almonds, peanut butter, brown rice syrup, dates and peanuts along with 3 tablespoons of water.  You will end up with a soft dough mixture that is easy to mold.

IMG_1621-2 IMG_1634-2

  • With wet hands, roll the mixture into balls, approx. 2 cm wide.  Lay them onto a plate lined with parchment paper and leave them in the fridge to cool and set for 20 minutes.


  • Heat a small amount of water in a pot. Then place a metal bowl which is bigger than the pot on top. Place the chocolate into the bowl and stir until melted, then remove the bowl from the heat.


  • Set up your station: a bowl of shredded coconut, a parchment paper lined plate (with some coconut sprinkled onto it to prevent the chocolate from sticking), the bowl of melted chocolate, and pull out your snowballs from the fridge.


  • Use a spoon to roll the snowballs in the chocolate and then cover with coconut. The final touch – sprinkle some freshly ground sea salt over them. Then refrigerate until the chocolate has hardened (about one hour).
  • To gift them, place in a bell jar, add some ribbon and a tag to your jar, and you have yourself irresistable and cute peanut snowballs for Christmas!  You can refrigerate any leftovers for up to two weeks.


Merry Christmas to you all once again! And thank you Georgia for sharing such a lovely recipe!



Coconut Curry Bowl with Thai Red Rice

This is a rich, warming meal with a touch of spice for those evenings where you need a little comfort food.  I used a red rice simply because I love vibrant, colourful dishes.  Red vita rice is an ancient grain which has been harvested in Thailand since the sixth century.  It has a really nice nutty flavour, and a deep burgundy colour.

Coconut Curry Bowl Recipe

Makes 8 servings

Coconut Curry Bowl


  • 1 large onion, chopped
  • 4 carrots, washed, peeled, and sliced
  • 2 zucchinis, washed and sliced
  • 1 tablespoon coconut oil
  • 2 tablespoons curry powder
  • 2 cups coconut milk
  • 3 cups garbanzo beans (chickpeas)
  • 2 cups red vita rice (you can use basmati as an alternative)
  • Kosher sea salt to taste


  • Rinse the rice under cold filtered water for ten minutes.
  • In a saucepan, bring 4 cups of water to a boil.  Add the rice, cover, and let cook on low heat for about 30 minutes, or until all liquid is absorbed.
  • Heat the coconut oil in a seperate large saucepan over medium heat.
  • Add the chopped onions, and sauté for 5 minutes.
  • Add the carrots, curry powder, and a pinch of sea salt and stir occassionally for 10 minutes.  Careful not to burn the curry, add a splash of water if it is sticking to the bottom of your saucepan.
  • Add the zucchini, chickpeas, and coconut milk.
  • Cook for another 10 minutes (uncovered) or until your carrots are completely cooked through.
  • Serve on a bed of rice, and enjoy.