Tag Archives: healthy recipe

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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Hello Breakfast Smoothie

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Most of the time I opt for a breakfast smoothie. It’s always something simple, not too sweet and filling – just perfect for early in the morning (I am an early riser if you haven’t noticed).

Here is my go to breakfast smoothie of late, the Hello Breakfast Smoothie. You can vary the fruit choices, but I always like a nice nutty butter and coconut almond milk.

Hello Breakfast Smoothie

You will need:

– 1 frozen banana ( I always have them in the freezer)
– 1 cup coconut almond milk
– 1 tablespoon unsweetened natural peanut butter ( I grind my own)
– 1 dash of cinnamon

To prepare:

In a Nutribullet (or other blender of choice), combine all the ingredients and pulse for 30 seconds, until will combined.

Sometimes I toss in a few blueberries, raspberries, strawberries or kiwi slices.

and enjoy…

 

 

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Black Rice with Pumpkin Seed Crunch

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This recipe is so up my alley, mainly because it has squash and a crunch.

I was so excited to run across it.

Hello! How perfect is this for Juice January?

Try it and let me know how you like it!

Black Rice with Pumpkin Seed Crunch
serves 2-4

You will need:
– 1 cup of black rice
– 1 small butternut, acorn, or any type of squash, peeled, seeds removed, and diced (about 2 cups)
– extra virgin olive oil
– salt + pepper
– 2 large handfuls of spinach
– 1 small red onion, sliced
– grapeseed (or other neutral high heat oil)
– salt
– 2 tablespoons of sesames seeds
– 1/4 cup of pumpkin seeds

For the sesame ginger dressing:
– 1/2 inch piece of ginger, peeled
– 1 small shallot
– 1 garlic clove, peeled
– 1 teaspoon of honey
– 1 tablespoon of lime juice
– 2 tablespoons of toasted sesame oil
– 1 teaspoon of tamari (OR 1/2 teaspoon of salt)
– 3-4 tablespoons of grapeseed or sunflower oil

To prepare:

*Pre-heat the oven to 350º

Cook the rice:

Place the rice into a medium sauce pan with 1 3/4 cup of water, bring to a boil, cover, reduce to a simmer, and cook for 30 minutes. Remove from the heat and allow to sit covered for at least 10 minutes, or until you’re ready to assemble the salad.

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Toast and grind the seeds + roast the squash:

Place the sesame seeds and pumpkin seeds onto a baking sheet and bake for 7-8 minutes (until light brown). Remove and turn the oven temp up to 425º (for the squash).

Then, using a mortar and pestle, grind the seeds until you have a fine crumble.

Place the squash onto a baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes until soft and golden brown. Set aside, covered if you like, until you’re ready to assemble.

While the rice and squash are cooking, make your dressing (you can also do this a few hours or days in advance):

Place all of the ingredients for the dressing, except for the grapeseed oil, into a food processor. Pulse a few times to chop and incorporate, and then run the food processor continuously while you add the oil a tablespoon at a time until you have a creamy and pourable, consistency. Taste and adjust any seasoning necessary (sometimes I feel it might need a slight lime or salt adjustment).

Sauté the spinach and onions:

Heat the about 2 tablespoons of oil in a cast iron over medium heat. Add the onion, and cook for several minutes until very soft. Then add the spinach and cook for about 2 minutes until just wilted. Remove from the heat and season with a pinch or two of salt.

Assemble:

Place the rice, squash, and sautéed spinach into a large bowl with about half of the dressing and half of the pumpkin seed crumble and toss to combine. Plate the salad onto individual plates, and spoon some additional dressing on top and finish with an additional sprinkle of the pumpkin seed crumble.

Resource:  What’s cooking Good Looking

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