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.
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.
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?
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
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.
Nourish Namaste
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