creamy white bean soup with kale, rosemary and lemon

1 TB oil coconut oil
1 medium onion chopped small
2 carrots chopped small
1 stalk celery chopped small
4 cloves garlic, minced
chili flakes
1 sprig fresh rosemary
4 cups cooked white beans
4 cups veggie stock
2 TB fresh lemon juice
salt and pepper
3 cups dinosaur kale chopped- about one small bunch

Heat oil. Add veggies till soft then add garlic, chili flakes and rosemary.
Stir and cook till fragrant - a little less than a minute. Add beans and veggie stock. Stir. Bring the soup to a boil.
Once boiling ladle half of the soup into the vitamix and blend. Add lemon juice, season with salt and pepper.  Now add the vitamix soup to the pot and stir.
Add kale. Bring to a boil. Once it's limp it's ready! Serve hot.

Healthy, gluten free, sugar free pumpkin squares

photo next time I make it.

2 cups almond flour blanched or not
1/4 cup arrowroot powder
3/4 cup monkfruit...if you can't get that eryritol
1 1/4 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1 1/2 teaspoon salt
1/2 cup pumpkin puree
2 tablespoons melted coconut oil

Preheat oven to 350.
In a large bowl whisk together dry ingredients
Add in everything else and stir till it is a thick batter.
Transfer to 9x9 pan. I like to line it with parchment paper for removal ease.
Bake 35 minutes till the top is firm to touch. Cool completely before slicing. maybe try with macadamia nut cream cream frosting.