Cool Weather Comfort

Carrot Ginger Coconut Soup

3 small onions, chopped
2 tbsp olive oil
3 small potatoes, cubed
4-5 large carrots, chopped
3.5 tsp ground ginger (or 2 inches of grated fresh ginger)
1.5 cups vegetable stock
1.5 cups coconut milk
1/2 tsp sea salt to taste
1/2 tsp ground pepper to taste

1. In a medium to large soup pot, on medium heat, sauté onions in the olive oil until translucent.

2. Add the potatoes, carrots and ginger and sauté for another 2-3 minutes.  Stir constantly to avoid sticking.

3. Add the vegetable stock, coconut milk, salt, and pepper, stirring all together well.

4. With a hand blender or food processor, blend all or half the batch at a time until smooth.  Be very careful when blending hot liquids!

5. Return to pot, reheat, and serve with green onion garnish.

Makes about 8 servings.

This soup was amazing! Both my partner and I loved and devoured it.  You can also make this soup with other vegetable options like sweet potato, broccoli, beets, corn, etc.  which I am hoping to do myself this season.

Cheers!

Sweet Summer Stew

This stew is probably best served during the cold nights of Fall or Winter but I love sweet potatoes and couldn't resist trying this recipe.  I've never be a fan of making soups and stews, it was always just easier eating them out of a can right? Never again! The amazing aroma produced while making this stew was good enough to make any mouth drool over.

This stew is great for a hearty, healthy dinner on those cold nights or rainy days like today!  This fantastic stew includes brown lentils which is super high in iron and protein - an excellent plant-based substitute for meat.



Sweet Potato-Lentil Stew
Original recipe from The Kind Diet by Alicia Silverstone, p. 166

Serves 4 - 6

1/2 cup salflower oil (I used canola oil)
1 medium onion, diced (I used half of a red onion)
2 small tomatoes, diced (I used about 3/4 cup of grape tomatoes, chopped)
1 tsp minced fresh ginger
1.5 tsp turmeric
1 tsp cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1/8 tsp cayenne
Pinch of fine sea salt
2-3 medium sweet potatoes, peeled and cut into 3/4" cubes
7 cups of vegetable broth
1 cup brown lentils (I used green lentils)

Heat the oil over medium heat in a large, deep pot.  Add the onion and cook, stirring frequently, for 2 minutes or until the onion starts to soften.  Stir in the tomatoes and ginger and cook for 3 minutes.  Stir in the turmeric, cumin, coriander, cinnamon, cayenne, and a pinch of salt.  Cook and stir for 2 minutes, then taste for seasonings; try to use only enough salt to heighten the flavours.

Add the sweet potatoes, broth and lentils.  Stir well, and bring to a boil over high heat.  When the mixture comes to a boil, reduce the heat, cover, and simmer for 40 minutes or until the lentils and sweet potatoes are soft.

Hard Training & Weight-watching Week

Hot Ginger and Vegetable Salad
A Sarah-Lyn original recipe

1 tsp olive oil
1 green onion chopped
1 medium carrot, peeled and sliced round
1 small green hot pepper chopped
1 thumb-sized piece of fresh ginger, sliced
1/4 pkg of firm tofu, chopped in cubes
1 tsp of Mrs. Dash Garlic & Herb mix
1 tbsp of balsamic vinegar (optional)
1-2 cups of mixed green salad

1. Heat the oil in a large frying pan at medium-high heat for about 2 minutes.
2. Toss in the onions, carrots, hot pepper, ginger and tofu and coat well with the olive oil.
3. Satay for about 2-3 minutes then add the Mrs. Dash spice and the vinegar if adding.
4. Satay for another 4-5 minutes, stirring often and then turn off the heat.  I cook mine long enough for all of the tofu to be lightly browned.
5. Remove from heat.
6. Place the mixed greens salad in a large bowl (you can add more balsamic vinegar at this point) then cover the bed of salad with the satayed vegetables.
7. Optional: Add a dash of fresh lemon juice.

Enjoy!

After my boxing match on Sunday, besides eating chocolate again, I like to eat pizza as a reward - it's my comfort food but only the homemade version! Stay tuned for a yummy gluten-free, vegan pizza recipe next Friday!