Jenn's Favorite Things: Suzanne's Ricemellow Creme

Ok, I have to take a break from the Weight Loss Tips to tell you about this amazing substitute "Fluff" that I found in the health food store. Suzanne's Ricemellow Creme is vegan, gluten-free, and heavenly. It brings me back to my childhood days of making fluffernutters and not feeling guilty about it.

So, I made a present-day version of my old favorite treat. I put natural peanutbutter and a dollop of Ricemellow on top of a ricecake like a little cloud of bliss.

Granted, this treat is pure natural sugars (like brown rice syrup), but it is mmm, mmm good and better than it's forefather, the FLUFF made from bad sugars and gelatin!

March Recipe: Creamy Broccoli Soup

Creamy Broccoli Soup (No Dairy)

6 cups of vegetable broth
2 medium potatoes, scrubbed, cubed
6 cups vegetable broth
2 medium potatoes, scrubbed and cubed
1 large head fresh broccoli, chopped
2 tablespoons olive oil
1 medium onion, chopped
2 tablespoons flour
salt and freshly-ground black pepper, to taste
1/2 teaspoon dried basil or curry powder (or more, to taste)

1. In a soup pot, bring broth and potatoes to a boil, then cover, reduce heat, and cook until potato is very tender, about 15 minutes.
2. Meanwhile, in a steamer basket over boiling water, steam broccoli until crisp-tender and bright green, about 5 minutes.
3. Heat olive oil in a saucepan over medium heat, add onion, and cook, stirring, until onion is golden and softened, about 5 minutes. Sprinkle with flour, stirring until flour is slightly cooked. Remove a ladleful of broth from soup pot and add to flour-onion mixture, whisking until smooth and thickened. Add salt and pepper to taste.
4. Remove potato and broth from heat, add broccoli and thickened flour-onion mixture, and dried basil or curry powder, and puree in batches in a blender or food processor until creamy.