Jennifer Beyer was born and raised in Grand Rapids, MI. Her passion for nourishing the body has taken many directions, starting in the health and wellness industry over 10 years ago as a certified personal trainer and aerobics instructor.
Speaking with many colleagues, she realized reducing inflammation through diet and exercise was greatly beneficial. Her niche was anti-inflammation-focused meals, varying from gluten-free, dairy-free, peanut-free and soy-free to name a few. She started each meal for clients with one goal in mind: to create a meal they enjoyed as a kid that they wish they could have as an adult but guilt-free. Some of her clients' favorites were her gluten-free cookies, sweet potato fries and BBQ wrapped meatloaf.
Beyer now resides in Birmingham and manages Spa Mariana while working towards creating an additional wellness program for guests who frequent both locations. Jennifer enjoys bikram yoga, strength training, walks in nature, bird photography and trying new coffee shops. You can find some of her recipes at theseasoned-chef.blogspot.com.
Ingredients
1 medium sweet onion, chopped into 1/4th chunks
4 cloves garlic, peeled and chopped finely
3 large sweet potatoes, washed and cubed
2.5 Tbsp yellow curry powder
1 tsp salt
3 cups coconut milk
1 cup vegetable stock
Chickpeas:
1- 28 oz can chickpeas or garbanzo beans
1 tsp cinnamon
1 tsp nutmeg
1 tsp brown sugar or coconut sugar
1 tsp coriander
1 tsp salt
3 Tbsp olive oil or melted coconut oil
Directions
1. Place all soup ingredients into a crock pot on high for four hours.
2. Meanwhile, pre-heat oven to 400 degrees.
3. Drain and rinse beans and then place into a large plastic bag.
4. Drizzle oil and seasonings into bag and shake well.
5. Get a a baking sheet, cover with foil and spray with cooking spray.
6. Place chickpeas onto baking sheet and sprinkle a little more cinnamon and salt over top.
7. Bake for 30 min.
8. When crock pot is done, place soup into a blender and blend until smooth.
9. Garnish with chickpeas and basil.
