I'm hard at work on my book right now but I didn't want to leave you high and dry without some healthy goodness this week as the seasons change here from warmer to cool.

We're in the upper 60s right now in the Bay Area but some of the mornings have dipped into the 30s so it definitely feels like Fall.

I've started yearning for some healthy soups and thought you'd appreciate a fresh idea, too. Enjoy!

Event: If you happen to live across the pond or plan to be in London this month, check out Karen Knowler's Nov 20-21 Weekend in the Raw event with multiple speakers and a wealth of ways to explore eating more raw foods - for wellbeing, weight loss, longevity, and more. It looks to be a wonderful time.

1. In a big pot, add the garlic, onions, cinnamon, turmeric, tomatoes, cardamom pods, lentils, and water. Bring to a boil.
2. Reduce heat, cover, and simmer for about 15-20 minutes (enough for lentils to be soft).
3. In a separate pan, cook the chard for a few minutes in a little coconut oil (or oil of choice) until it's halfway wilted.
4. Take out all of the cardamom pods (you did count, didn't you? I made this mistake once, oops).

   If you're a chard fan like me, follow the rest of the instructions as is. If you're not so keen on it or the texture of greens, add the chard to the soup before blending so it gets all mixed in.

5. Puree the soup in a blender or food processor. You'll probably need to do this in batches for a food processor. Oh boy did I make a mess last time. Forgot about the "liquid max fill" line on the Cuisinart. Doh! A literal very hot mess.
6. If you want it very refined, put through a strainer after. I like mine with more fiber so I just blended it quickly and poured it back in the bowl.
7. Once it's back in the pot, add the chard, the coconut milk, and the lime/lemon juice and bring it back to a good serving temperature (but do not boil).

Mmmmm good.