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Ginger Curried Root Vegetable Soup

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This recipe was thrown together rather quickly with veggies I had received in my first box from Misfits Market. Yum! The beautiful squashes and carrots were so flavorful.
I threw them in the instant pot, gave them a blend, and bam. A whole batch of warming, spiced soup that will nourish me during this frigid week!

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Ginger Curried Winter Vegetable Soup

This vegan and gluten-free recipe was made in the Instant Pot so took less than an hour from start to finish. 

If you don't have an Instant Pot, get one. I'm just kidding. (Well, sort of.)

This soup will take more time on the stove top but will be just as delicious. 

The ginger makes this soup have a nice mellow kick at the end. Leave out if you don't like ginger. The curry is very mellow, so feel free to add more. 

This soup is hearty, warming, and perfect for a cold afternoon or for dinner. Serve with a hearty salad of endive, arugula, pears, walnuts, and prosciutto for a yummy meal.

So put on your favorite podcast and get to choppin'!

Ingredients

  • 1 T grass-fed ghee or coconut oil
  • 1 onion, chopped
  • 1 apple, chopped
  • 5 stalks celery, chopped
  • 2-3 cloves garlic, rough chopped
  • 1 thumb-size piece fresh ginger, peeled and chopped
  • 6 carrots, peeled and chopped (or sub parsnips)
  • 2 small butternut squashes, peeled, seeded and chopped
  • 4 cups organic vegetable or chicken broth
  • 1/2 can coconut milk 
  • 1 T apple cider vinegar
  • 1 T curry powder
  • 1 tsp cinnamon
  • 1 tsp. tumeric
  • 1 tsp sea salt 
  • pepper to taste
  1. Set Instant Pot to saute function*. Add ghee to the pot and add onion, apple, celery, garlic, ginger and spices to the pot.  Saute, stirring occasionally, for 5 minutes or until softened. 
  2. Add carrots, squash, broth, coconut milk, vinegar and salt and pepper.  (Make sure not to go over the fill line.) 
  3. Set Instant Pot to high-pressure cook and set timer for 4 minutes. When cooking is done, quick release steam. 
  4. Transfer soup to a blender in batches and blend until smooth, or use a stick blender in the instant pot for a one-pot soup!
  5. Taste for seasoning and serve. 

*If not using Instant pot, follow same directions, but instead of pressure cooking, add broth to cover vegetables and simmer, stirring occasionally, for 30-40 minutes until vegetable are soft. Then go to step 4.

3 Bean Sweet Potato Chili

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I was craving something hearty and warm, part chili, part chowder. I threw together ingredients I had on hand in the pantry and voila! A delicious, filling and nutrient-packed bowl of goodness! With 20 mins of prep, you can throw this together and let it simmer away until you are ready to serve. 

I used Japanese sweet potatoes because they add a really nice starchy texture and aren’t too sweet. As a bonus, my kids think they are white potatoes.

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3 Bean Sweet Potato Chili

Prep

Cook

Total

Yield 10 servings

This chili is warm, hearty and full of health benefits from fiber, plant protein and spices. Feel free to adjust the seasoning and spices to your liking. It's best the next day but everyone who has eaten this has raved and wanted seconds. Yes, even the kids!

I serve my chili on a bed of baby spinach with some sliced avocado. But feel free to serve with warmed tortillas, brown or cauiflower rice or quinoa. 

Happy cooking!

Ingredients

  • 1 medium onion, finely chopped
  • 3 stalks organic celery, chopped
  • 2 red or yellow bell peppers, chopped
  • 3 garlic cloves, chopped
  • 2 medium white or regular sweet potatoes, peeled and chopped
  • 2 small zucchini, chopped
  • 2 tsp. salt
  • 3 T or more chili powder
  • 2 T ground cumin
  • 1 T dried oregano
  • 1 T sweet paprika
  • 2 tsp. ground cinnamon
  • ground pepper to taste
  • 2 14.5 oz cans chopped tomatoes with juice
  • 3 cans mixed beans (I used black beans, chickpeas, and kidney beans), rinsed and drained
  • 2 cups vegetable broth
  • baby spinach, for serving (optional)
  • avocado, for serving (optional)
  1. In a large pot, saute onion, garlic, celery, peppers, zucchini. I used a bit of broth while sauteeing but you can use a little olive oil too. Add salt and ground pepper and saute until softer and getting translucent. 
  2. Add spices to pot and stir for 1 minute. 
  3. Add sweet potatoes, beans, tomatoes, broth and bring to a simmer. 
  4. Simmer for 30 minutes until potatoes are soft but not mushy. Taste for seasoning and add more chili powder or spices, salt and pepper. 

Courses Main Course

Cuisine Healthy, Plant-based

Stir Fried Greens & Shirataki Noodle Bowl

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I am just discovering shirataki noodles and they are my favorite! They are low- carb (if that’s your thing) and gluten-free, but still have that satisfying noodle “bite”. They are made from different things (even tofu ones are available), but I like the classic ones I can find at Whole Foods. The starches cook out, leaving them like glass noodles, creating a hearty texture without leaving me feeling weighed down.

The best part is that shirataki noodles cook in 5 mins in boiling water, so you can throw them with leftover roasted veggies, jarred sauce and leftover protein and you have a full meal in just a few minutes!

I created this noodle bowl in about 15 minutes. While I waited for the water to boil, I chopped, sauteed the greens and that was it. Everything else I had on hand. Feel free to combine these noodles with any leftover veggies and greens you have on hand. This is one satisfying and filling plant-based, grain-free and gluten-free meal!

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Stir-Fried Greens & Shirataki Noodle Bowl

Prep

Cook

Inactive

Total

Yield 1 serving

I threw everything together while the water was heating up. The noodles cook in about 5 minutes, so it was easier than it appears!

 

 

Ingredients

For the Stir-Fried Greens:

  • 1 thumb ginger, grated
  • 1 clove garlic, minced
  • 1 tsp. coconut oil
  • 6 ozs mixed greens (bok choy, spinach, baby kale, swiss chard, mustard greens, etc)- about 3 large handfuls
  • 2 scallions, chopped
  • 2 tsp. rice wine vinegar
  • salt  & pepper

Other Ingredients:

  • 1 package shirataki noodles
  • 1/2 chopped cooked sweet potato (or any leftover squash, pumpkin, etc.)
  • 1/2 avocado, chopped
  • 1/2 cup quick pickled cucumbers (see instructions)
  • 1 T. raw unsalted pumpkin seeds
  • 1 T. hemp seeds
  • 1 T. black sesame seeds
  • 1/2 tsp. toasted sesame oil
  • 1 tsp or more coconut aminos or tamari

Instructions

Instructions:

  1. Place medium pot of water on high heat and bring to a boil. 
  2. Meanwhile, slice half a cucumber and toss with rice wine vinegar and a pinch of salt. Set aside.
  3. Heat coconut oil in a large saute pan over medium-high heat. Add garlic and ginger. Immediately add greens and scallions, stirring until wilted. Add a pinch of salt and rice wine vinegar. Set aside. 
  4. Cook shirataki noodles according to directions. Drain and place in serving bowl. Add greens, avocado, sweet potato and cucumbers. Drizzle with tamari or coconut aminos and sesame oil. Top with pumpkin, hemp, and sesame seeds. 
  5. Serve and enjoy!

Courses Main

Cuisine Vegan, Asian, Gluten-free

Elections & Eating: Some thoughts

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Phew.

It’s a beautiful day here in New York, after a dreary and anxious election day. I’m so glad it’s over. I know people on both sides of the aisle are relieved and frustrated.

What does this have to do with eating, you ask. Good question.

There is a lot of noise out there, political and otherwise. The Food Wars are always in full tilt. Go Vegan! Paleo! Keto! Keto-Vegan!

Just like political parties, it can become a huge distraction from the actual issues (food quality & safety). The powers that be want you to claim sides, they want to split you into camps. And inside you probably have a “good food/bad food” side, too. If you eat well one day, you are GOOD. If you eat poorly one day, you are BAD. Notice the language.

It’s not “Boy, I made some really good choices today. I feel good.” No, no, it’s much more punishing than that, isn’t it? How do we get off the teeter-totter of eating and step into nourishing ourselves?

We have to recognize that we are all different. What works for one person, even within the same diet framework, may not work for another. That’s a good thing. It means each person can decide for him or herself which foods make you thrive or not. Just as a rancher in Colorado may have an entirely different relationship to guns than a teenager in urban Baltimore. We need to understand both sides and be able to come together on ways to reduce gun violence. But sticking to your camp and demonizing the other side won’t work. Nothing gets done and people become more divided.

The Food Wars are just noise. Just as the political parties want us to pick factions. Thus, we ignore real issues (racism, social justice, corporate greed, inequality) that are driving the health of our nation.

Whether you are vegan, Paleo, Ketogenic or some combination, there are real issues we need to care about when it comes to food and eating. Whether you eat meat or dairy, for example, the emphasis needs to be on food access and quality.

  1. Eat real whole foods as much as possible. This means strictly limiting packaged foods. (Yes, including “healthy” cereals.) Vegans can eat junk; Paleo eaters can overdo the sugar consumption. Look BEYOND the label! In fact, if it comes with a label, don’t buy it.
  2. BUY LOCAL & SUPPORT FARMERS. If you eat meat and dairy, find local farms that are practicing ethical and sustainable farming. It’s better for YOU, it’s better for the ENVIRONMENT and it’s better for the farmers.
  3. Reduce your sugar intake. Sugar is hidden in everything and disguised by a few dozen names. Be savvy and be aware of how much you are ingesting, as sugar is linked to many major diseases and health issues.
  4. What you put on your plate reflects your values. Want to see healthier kids? Don’t buy soda. Don’t bring things into your house you don’t want to eat. Want to eat less meat? Only eat out at places that have sustainably raised meats. You always have a choice.
  5. Think beyond the good/bad. No one but you is punishing yourself for digging into a bag of Cheetos. But don’t let that derail you from what’s true for you. Can you do better? Sure. Do we all have days when we are just getting by and doing the best we can? Yes. We are human beings, not objects. But you also need to know what’s in your food which the food companies are loath to share.
  6. Don’t try to change minds BUT be open-minded. If you’re a Keto eater and it’s changed your life, great. Show by example how you have regained your health instead of lecturing people on what they should do. This is harder than it seems. Everyone nowadays thinks they are “woke”. Great. If you are asked about your food choices, by all means, share what you have learned about yourself. Otherwise, eat and let eat. And listen. You never know, you may learn something.

I hope that as a nation we can get to some of the real root causes of our problems. But we can only do so when we have access to real information and stop listening to the screaming sides. Each of us has the power to change ourselves and, by extension, our communities.

For more information on how health coaching can help you, contact me.

Green Detox Smoothie

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I LOVE HALLOWEEN.

But I HATE the day after Halloween. My kids’ behavior is atrocious, I’m tired and the house is a mess. It’s only once a year that my kids get to have “real” sugar, as they call it. And it’s enough. They have to go through withdrawal like a drug addict and it’s super unpleasant.

And of course, who doesn’t sneak a 3 Musketeers or a Reese’s cup on Halloween? I know I do.

So here’s a great smoothie for breakfast, lunch or a snack to beat back bloat and decrease inflammation.  Your body will thank you!

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Green Detox Smoothie

Prep

Inactive

Total

Yield 1 smoothie

Dark leafy green vegetables and celery have potent health benefits. 

Celery alone has been shown to reduce blood pressure as well as bloating and increases hydration. But be careful to ALWAYS buy organic celery as conventional celery is one of the "Dirty Dozen". For more about this, visit EWG.org. 

Healthy fats in hemp seeds and avocado help keep you satisfied and help balance blood sugar. Avocado also makes this smoothie creamy and thick! 

Ingredients

  • 1 apple, chunked
  • 1 cup water
  • 1 T hemp seeds
  • Juice of 1 lemon
  • 2 stalks organic celery
  • 1 large fistful of organic romaine lettuce, spinach or kale
  • 1 coin of fresh ginger, optional
  • 1 scoop collagen protein powder (omit if vegan)
  • 1/4 avocado

Instructions

  1. Mix all ingedients in high-speed blender. 
  2. Blend (add more water if necessary). 
  3. Enjoy

Courses Any time

Cuisine Healthy