Easy Asian Spicy Soup

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This soup recipe is an oldie but goodie. In cold weather, it’s just the thing that makes you feel warm inside. Plus, it’s super easy and impressive. I am all about Asian flavors these days, and this Asian spicy soup hits the spot. Let me know how you like it.

Tell me about some of your favorite soup choices this month in the comments. I would love to hear from you!

Asian Spicy Soup
(Chinese Hot and Sour Soup)
Serves 4

You will need:

– 1 tbsp oil
– 2 cloves of garlic, finely chopped
– 25g (0.8 ounce/ about 6-7  mushrooms) shitake mushrooms, sliced
– 1/2 tsp dried chilli flakes *adjust to taste*
– 3 fresh tomatoes, roughly diced
– 2 cups of chopped kale ( I used the curly variety)
– 1 cup frozen corn kernels
– 4 cup low sodium chicken broth (you can use vegetable broth also)
– A dash of soy sauce * adjust to taste; you may need more if you make your own broth*
– 1 tbsp sesame oil (you can add more if you prefer a stronger scent)
– 2 dashes of white ground pepper
– 3 tbsps cornstarch
– 1/2 cup cold water
– 2 eggs, beaten
– Spring onions, chopped for garnish *optional*

To prepare:

In a large pot (or a wok), heat up a tablespoon of cooking oil and then add mushrooms, garlic and chilli flakes. Saute over low heat until the garlic becomes aromatic. Add kale, tomatoes and sweet corn and stir to combine with the fragrant ingredients. Pour the broth into the vegetable mixture and let it simmer with a lid on over high heat until it starts to boil. Turn the flame over to the low and simmer for another 10 minutes after the broth reaches its boiling point. In the meantime, mix the cornstarch with cold water. Remove the lid. Over high heat and while the soup is bubbling vigorously, add the cornstarch mixture and stir to combine with the soup. The soup will thicken as it boils. Keep it boiling until it reaches your desired consistency. Then gradually pour the beaten eggs into the soup in a circular motion (rather streaming the egg in one spot). Allow the eggs to be fully cooked before you start stirring the soup. This is to ensure the eggs do not cloud the soup and they should appear ribbon-like. Stir in the sesame oil, soy sauce and white pepper. Serve immediately.

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Vitamin-y Juice

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Ahh the carrot: a simple yet complex vegetable…

I love carrot juice! I make sure to have a glass at least once a week.

This is a lovely recipe, and one you will use time and time again. It’s both tasty and satisfying. Plus, it’s full of vitamins perfect for the winter months.

Carrot Juice
Serves 1

You will need:
– 3 carrots
– 1/2-inch piece fresh turmeric or ¼ to ½ teaspoon dried
– 1/2-inch piece ginger
– 1 cup orange juice ( freshly squeezed)
– 1/2 cup ice
– 1/8 teaspoon dried cinnamon

To prepare:

Put the ingredients into your juicer (I use a Nutribullet) and blend!

Let me know how it’s going. Write any comments or questions below.

Happy Juicing! xx

Photo from: The Honor System

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Ancient Grains Bowl from True Food Kitchen

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One of the hardest things for me is going out to eat, especially for lunch. Because of that, I have made it my rule to meet everyone at True Food Kitchen (now you know my secret). It is the best way to make healthy choices during the day.

One of my favorite choices on their menu is the Ancient Grains Bowl.

I found this very close interpretation, which I like even more than the bowl served at True Food Kitchen. Well done, Making Thyme for Health!

In fact, this site has some amazing recipes perfect for January jump start meals, the photos are wonderful, and she’s local to Atlanta. Very cool, head on over.

Miso Glazed Sweet Potato Bowls
(by Making Thyme for Health)
Yield: 4 bowls

 

You will need:
– 2 medium sweet potatoes, diced into 2-inch cubes (about 4 cups)
– 1 and 1/2 cups uncooked farro
– 1 teaspoon ground turmeric
– 3 tablespoons white miso
– 2 tablespoons low sodium tamari
– 1 tablespoon rice wine vinegar
– 2 tablespoons pure maple syrup
– 1 tablespoon extra virgin olive oil
– 1 onion, finely chopped
– 5 cups chopped kale (about 2 large bundles)
– 8 ounces mushrooms, finely chopped
– 1 teaspoon garlic powder
– sliced avocado and tahini sauce** for topping

To prepare:

Preheat the oven to 425°F then line a baking sheet with parchment paper. Arrange the diced sweet potato on top and bake in the oven for about 20-25 minutes, until tender, stirring halfway through.

In a small pot, bring 3 cups water to a boil. Add the farro and cook for about 20 minutes, until tender. Once all of the water has absorbed, add the turmeric and stir to combine.

In a large pot, warm the olive oil over medium heat. Add the onion and cook for 3 minutes. Add the mushrooms, sprinkle with salt & pepper and garlic powder, then cook for about 5 minutes, until the mushrooms release their liquid. Lastly, add the kale and cook for about 5-7 minutes, until wilted.

In a large bowl. whisk together the miso, tamari, rice wine vinegar, pure maple syrup and 1/4 cup water until smooth. Add the sweet potatoes to the bowl and toss until evenly coated. Arrange the sweet potatoes in separates bowls with the farro and the kale/mushroom mixture. Top with avocado and tahini sauce if you wish, and enjoy!

Let me know how you like this recipe by leaving a comment below. If you eat at True Food Kitchen let me know how you like it. Enjoy x

Photo Making Thyme for Health.

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Veggie burger with a twist: no bread, buono!

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Introducing recipe numero uno: a veggie burger with a twist.

I love these burgers. They’re so easy and so delicious, and they’re great for lunch or dinner. They’re also completely vegan, people!

While making cashew cheese sounds complicated, it’s actually easy, especially if you have a great juicer. A lot of folks as me what type of juicer I use, and I love my Nutribullet.

It’s the simplest juicer out there to use because it’s incredibly easy to clean, and after all, that is the key to using it consistently.

Cashew cheese is yummy anytime of year, but these veggie burgers are especially amazing in the winter.

Marinated Portobello Cashew Cheese Burgers

You will need:

For the marinated mushrooms:
– 4 portobello mushrooms
– 1 tablespoon extra virgin olive oil
– 1 tablespoon liquid aminos (or soy sauce)

For the cashew cheese:
– 1 3/4 cups cashews
– 1/2 cup water
– 1/3 cup nutritional yeast
– Juice from 1 lemon
– 2 peeled garlic cloves
– 2 tablespoons miso
– Salt and herbes de provence, to taste

For the toppings:
– Sliced tomatoes
– Fresh chopped chives, spinach and parsley
– Anything else your heart desires

To prepare:

To marinate the mushrooms: rub them down with the olive oil and liquid aminos then place in your dehydrator or oven at its lowest temperature for about 3 hours, or until they have softened and darkened , and it smells amazing.

While mushrooms are marinating, make the cashew cheese: blend all the ingredients until smooth and thick. Taste and adjust accordingly. Scoop into a bowl lined with cheesecloth and let it sit somewhere for at least 2 hours (or, if you’ve got time, let it age for a few days).

When everything is ready, spread your cheese onto your mushrooms and layer with herbs and tomatoes. You can double-shroom it (that is now a term) if you want, and/or use fresh mushrooms instead of marinated. Note: you’re gonna have lots of left over cashew cheese. Let it sit in a quiet spot overnight then put in the fridge and eat within a week.

Let me know if you make them and hashtag them #healthystart18, so we can share our successes!

photo and recipe from This Rawsome Vegan Life.
Not an ad.

 

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Juice January 2018 :: 6 years of a healthy start to the new year.

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I cannot believe it’s been 6 years. Juice January has been something my readers have waited for every year…for 6 years. It’s incredible. When I started this New Year ritual, I could never have imagined the impact. People have reached out every year, shared their journey, tips and even recipes.

For Juice January 2018, I will have a few surprises. The biggest one is that along with juice recipes, I will be sharing my favorite healthy, easy-to-make dishes our family enjoys year round. This year there’s no fasting, just healthy eating. Of course you are welcome to follow the 21 day regimen we have been following for the last 5 years (link here), but this year will be the idea that moderating, listening to your body, and tuning into when you are full will be the focus.

This year will be much more engaged, so hashtag your #healthystart18 recipes, so we can all share on instagram, and make sure to follow me in January (and all year long), so you don’t miss a thing.

Only one rule: Everything in moderation: cocktails, sweets, and no junk food!

I love hearing from you and sharing healthy recipe tips and tricks, so don’t be shy!

See you in a couple days with the jump start to your new year and new healthy you.

I cannot wait to get started. Don’t forget to hashtag #healthystart18

You can find the above pic and recipe for Honey Chipotle Chicken Bowls on How Sweet Eats.

 

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