Skip to main content

Winter Soul Food: A health foodie finding her roots

Cooler weather should be the interlude of busyness- a reminder to be still.  This health foodie is ready to root into warmth and a major cuisine shift.  I immerse myself blankets (largely so my children can't find me) while I am on the hunt for one pot, crock pot, and soup inspirations.    I am not one for following a recipe exactly or even remotely close.  I like jumping off points that I hope to land like a cat and not on my face.  The recent flurry of pinning sessions has produced a couple of simple, nourishing recipes that I love.

As far as soups go, I am either a vegetarian purist or a shameless meatarian.  No in between.  This recipe has ingredient options/switch outs for either preference for you or in my case which mood I am in.  Some prep is required, but it is mostly dumping into the crock pot.

Chicken Stew /Veggie Stew

Ingredients

4-5 skinless chicken thighs (cooked) or opt out for vegetarian preference
Beef broth or Vegetable broth 14.5 oz
Crushed tomatoes 28 oz canned
Tomato paste 6 oz
4-5 red potatoes, cut in fourths
1 onion, chopped
2 carrots, medium sized, peeled and sliced
mushrooms, 8 oz, halved
1 red pepper, small, deseeded and diced
2 tablespoons of basil
2 tablespoons of oregano
6 cloves of garlic, minced
1 teaspoon of red pepper flakes
Salt and pepper to taste

In a pot or crock pot
1. Put in broth, canned tomatoes, tomato paste, red potatoes, onion, carrots, red pepper, basil, oregano, garlic, red pepper flakes.
2.  If using chicken place on top.  Place mushrooms on top.
3. Leave it alone on low temp for 6-8 hours.
4. Shredded Parmesan cheese can be added as a garnish.


That's it. 



I love coconut and curry combos.  I couldn't think of a better thing to add this combo too than these root veggies.  It has a subtle bitter bite of radish with a tinge of curry and smooth coconut.  I need to go make another batch right now.  It's perfect with basmati rice, maybe a lemon/turmeric rice?


Coconut, Curry  Root Veggies

1 tablespoon of extra virgin olive oil
Parsnips
Radishes
Carrots
Brussel Sprouts
Green onions
1 teaspoon of curry
1/4 cup of plain coconut milk
Salt and pepper to taste

1.  Peel and slice parsnips and carrots. Quarter parsnip slices.
2. Steam and cut brussel sprouts in half.
3. Slice radishes and green onions.  Mince garlic.
4. In a skillet: heat olive oil then put in garlic, parsnip, carrots.  Cook vegetables for 10 mins, then add radishes and brussel sprouts.
5.  Cook vegetables until tender but firm then add coconut milk with curry.  Cook another 10 minutes.
6.  Add green onions on top as a garnish.


  As I heal from my latest health blow,  my nutrition satisfies and heals. But the savory is what brings this girl back for more.  It's time to follow the roots of the season and rest. 

Nourish Namaste

Labels:

Comments

Post a Comment

Popular posts from this blog

Health Foodie for Your Face- essentially fighting misbehaving skin

 I am in my mid thirties and until recently, breaking out like an awkward teenager.  Only more awkward because I am thirty something.  It isn't those little things either,  I have had deep cystic acne for decades.  I have literally tried everything on the market: stores or online, plus doctors poking and prescribing everything.  Don't sell me anything.  Seriously, I have tried it all, more than once. Only one prescription worked in my early twenties.  It peeled chunks off my face for months. So that looked gross.  However, I had the best skin for like two years.  Every two years I do not want to look like a molting animal.  It was expensive to boot. No win there. Then these SOB wrinkles start showing up in the midst of all the acne mess. This has to stop.  If you spend anytime with anyone in the skin care profession you get the "talk." About what you eat.  While the debate is out exactly on what that is, there are a f...
Post a Comment
Read more

The Ghost Child

It’s been so cozy in our glittery wonderland of bubbles and glitzy paper; however, the holiday tilt a whirl has abruptly told us to get the hell off.  The ton of brick of sorrow and fury hit full force today.  It’s not a new or sudden burden, but a reality being acknowledged and denied all the same.  For years, I’ve been told “she’s okay,” “there’s nothing wrong,” “we don’t see anything.” My daughter is the ghost child.   You see the specter but right through her because you don’t see.                 While my daughter is “okay” she’s not “okay.”  This morning’s event has continued months of agonizing, acceptance, determination, reflection, and writing.  In reflection, I keep going back to her preschool years when I literally thought I was going to lose my mind. Literally everyone indicated that there wasn’t anything wrong.  It kept nagging as we stumbled through docto...
Post a Comment
Read more

Health Foodie Loving More Veggies... because Bacon.

This would not be categorized as a vegetarian dish because of our bacon entanglement.  Also, I am literally eating my words on this whole "I won't eat brussel sprout thing." This collaboration of previous brussel sprout consumption dare and my ghost child's new professed love of goat cheese with bacon enhancement.  All culminating in a simple and quick delicious recipe.  Anyone has the time and skill for this. Ingredients and Prep Brussel sprouts (steamed, cut in half) Bacon (cooked, diced) Goat cheese crumbles (package opened) Olive oil- one tablespoon Steps to brussel sprouts in bacon, cheese glory 1.  Preheat oven to 425 F 2. Lightly drizzle olive oil on a sheet pan 2. Steam brussel sprouts and cut in half then spread out on pan 3. Cook bacon but barely (light brown and soft) or cheat like me and buy the pre cooked.  D 4. Dice barely cooked bacon and sprinkle over brussel sprouts. 5. Place pan in the oven for ten minutes. 6. A...
Post a Comment
Read more