New Year Resolution Soup

creamy vegetable soup loaded with good for you vegetables like broccoli and cauliflower, lentils for protein and fiber

 

Happy 2018 everyone!

Some of you that read my blog regularly (thank you loyal fans, I appreciate you so much!) have probably noticed that I haven’t posted a new recipe in a while. This New Year Resolution Soup is actually my first recipe since mid-December. A lot of things happened in the last month of 2017, which I’ll share with you in the coming weeks, but what I do want to share with you right now, other then this really yummy soup recipe, is the few additions I’ll be making to this blog.

2017 has not been a great year for me. Yes, great things have happened, because nothing is ever all bad, but in the whole, it’s been a rather difficult year. That being said, I have learned tremendously from the experiences and events of the past year and I’ve had to dig deep into my life long teachings to overcome the obstacles that were scattered across my path. And I want to share what these teachings with you.

I want to teach you and share with you the tools I’ve developed and used to turn these obstacles into opportunities or at least into manageable situations. I want to share these with you because I think you can greatly benefit from what I’ve learned over decades of practise. I think everyone is confronted with obstacles in their lives and everyone needs as many tools as possible to face them in order to bring happiness back into their life.

So as of my next blog post, I’ll be sharing with you these teachings, along with recipes. I’ll also be sharing with you additional tips on the mindfulness page of this blog so do go and check it out. This is all for you.

Some of you may be wondering what a food blog has to do with mindfulness and life lessons. Well let me tell you, it has everything to do with a food blog. How we choose to feed our bodies greatly impacts how we feel. And how we feel greatly impacts how we react (internally and externally). And how we react to life’s events greatly impacts our happiness. So yes, not only do I want to share with you tools on how to handle and face obstacles, but I want to do so in a holistic way that includes sharing with you delicious and soul nourishing recipes that I believe will serve you best to reach whatever goal you have.

And speaking of goals, this soup fits right in!

 

creamy vegetable soup loaded with good for you vegetables like broccoli and cauliflower, lentils for protein and fiber

How many of you have made a New Year Resolution that relates to your health, be it eating more fruits and vegetables, eating less processed foods, making more home cooked meals, having a more healthy approach to food, loosing weight or maybe even going fully plant based… These are all very popular new year resolutions and they are all very noble. It’s putting them into practise in a consistent fashion that sometimes presents the greatest hurdle. But not to worry. This is why I’m here, creating recipes for you and this is why this soup was created for you in the first place.

2018 is all about reaching goals and thriving!

I always find that to stick to lifestyle changes relating to food or weight or health, you need to make these changes accessible and  easily implementable into you life. If not, chances of success are slim. That’s why this soup bears its title: because it easily fits into your new year resolutions: it takes no time at all to make so it can fit into any busy family’s schedule, it’s plant based and loaded with vegetables like broccoli, cauliflower, leeks, celery and golden potatoes, green lentils for protein and  plenty of fiber so its super healthy and will fill you up and leave you satisfied without weighing you down.

Winner!

I hope you guys enjoy this soup. Don’t forget to leave me a comment by clicking on the title and going to the bottom of that page and let me know what your new year resolution is.

 

New Year Resolution Soup
Prep time:
Cook time:
Total time:
Serves: 8 portions
This soup is loaded with vegetables, protein and fiber to fill you up and leave you fuelled and satisfied for the day.
Ingredients
  • 1 head of cauliflower
  • 2 heads of broccoli
  • 1 leek
  • 2 stacks of celery
  • 1 yellow onion
  • 1 garlic clove
  • 4 small yellow potatoes
  • 1 Cup dry green lentils
  • 1 inch piece of ginger
  • 1 tsp coconut oil
  • 1/2 tsp tumeric
  • 1 tsp Himalayan pink salt
  • 2 vegetable stock cubes (non-GMO and no MSG)
  • 6 Cups water
  • 1 Cup cashew milk (can add almond milk instead)
Instructions
  1. Wash and coarsely chop the cauliflower, broccoli, leek and celery.
  2. Dice the onion and mince the garlic and ginger.
  3. Wash, peel and cut the potatoes in little cubes.
  4. In a large pot, set over medium high heat, melt the coconut oil.
  5. Add the onion and garlic.
  6. Cook and stir for 3 minutes.
  7. Add the remaining vegetables, lentils and ginger and stir to combine with a wooden spoon.
  8. Add the water, turmeric, salt and vegetable stock cubes.
  9. Bring to a boil over high heat.
  10. Allow to boil for 5 minutes.
  11. Reduce to medium heat and cook covered for 15-20 minutes, until the lentils and vegetables are cooked.
  12. Set aside and allow to cool for a few minutes.
  13. With a hand blender, blend the soup to your liking (we like a bit of chunks in ours).
  14. It will be thick.
  15. Stir in the cashew milk (we like thick soups so 1 cup of cashew milk was enough for us but add more or less to suit your family’s taste)
  16. Serve and enjoy

 

 

Sweet & Spicy Curry

There is something so grounding and soul satisfying about eating a curry or any Indian dish for that matter . Maybe it’s the abundant use of earthy spices. Maybe it’s the time and care it takes to make Indian dishes. Maybe it’s the complexity of the flavour. Maybe it’s because the cuisine dates back over 8,000 years and marries British and Portuguese influences. But whatever the reason may be, Indian cuisine is absolutely delicious and nourishing! At least that’s how we feel about it in my house…

I was inspired to make this dish by looking at the ingredients I already had on hand. This is my new starting point when meal prepping for the week. I used to spend time drafting a menu, starting off with what I wanted to cook/bake first, then making my grocery list, detailing all the ingredients I needed to buy and lastly looking in my cupboards and fridge to see what I already had on hand.

Lately, I’ve decided to reverse the process as my cupboards are bursting at the seams with unused ingredients and my fridge is always way too full for my liking. So now, I search for inspiration in my own kitchen and go from there. I can’t tell you how much time and money I’ve saved by proceeding this way. And how much more fun the whole process has been…

I’ve made it into a challenge with myself: what can I come up with that is nourishing, easy to make and delicious. My son and husband are the critics to this challenge. Luckily for me, they are easy critics! Hahahaha

So I looked into my cupboard and found a can of full fat coconut milk (love that stuff!), a can of chickpea and a bag of couscous. Then I walked over to my spice rack and the indian curry powder caught my eye. I was on to something…

A quick look into my fridge and I grabbed sweet potatoes (not a surprising find there, I always have those on hand), fresh ginger, onions and fresh cilantro. Done. These ingredients were going to turn into a delectable sweet and spicy indian chickpea curry. And no need to go to the grocery store. Even better. And this could all be put together in no time. Gold.

The key ingredient in this dish are the sweet potatoes which bring  sweetness to balance out the spiciness of the curry and texture to balance out the creaminess of the coconut milk. This dish was a huge hit in my family as I’m sure it will be in yours.

Now before we move on to the curry recipe, I wanted to dig a bit deeper into the anchor concept I presented to you guys in my previous post (if you haven’t read it yet, you can read it here).

After publishing the post, a friend of mine called me to asked how she could define her own anchor. She’s already eating a plant based diet, but she wanted to define her anchor for something else that is going on in her life. She liked the concept and felt it could really help her with what she wanted to accomplish.

She knew relying on willpower wouldn’t be enough. She knew she needed something stronger to keep her grounded and focused. She knew she needed an anchor. She just didn’t know how to define it.

It got me thinking that maybe some of you feel the same way and you also need guidance onto how to define your own personal anchor.

So what is a personal anchor: it’s something that holds a special power because of it’s importance to you. Something that goes above and beyond the simple will or want to do something or achieve something. A personal anchor is powerful because it comes from you and is rooted in you.

So how do you define your personal anchor?

Here are the steps I’ve taken to identify my own personal anchors (you can have more then one anchor. ) Know that anchors can change over time and it’s ok to revisit them every once in a while. Know also that identifying them requires inner work that will demand some soul searching on your part so it’s best to follow these steps when you have some quiet time set aside and you can focus and be connected to yourself.

  1. Prepare your work place and have pen and paper on hand.
  2. Take a few minutes to breath deeply in through your nose and out through your mouth.
  3. Close your eyes as you breath to really connect to yourself.
  4. Once you feel connected, open your eyes and start writing.
  5. Don’t over think this and just let your pen write
  6. Start by writing what you love about yourself. Write as much as you want. If you feel you have nothing to write, start small like you love your eyes, your nails, the colour of your hair, the way you smile… The point is for you to feel love for yourself.
  7. Then write what you value most in your life like your children, your dog/cat, your comfortable home, your friends
  8. Lastly, write down what you want to achieve.

Write as much as you want. Don’t stop yourself. Let your inner voice guide your writing.

Once you’re done. Set the pen down and close your eyes for a few minutes. Pat yourself on the back for going through with this exercise. When you’re ready to open your eyes, read through everything you wrote and combine your thoughts.

Here’s an example from my anchor work:

  • what I Iove about myself: I’m compassionate
  • what I value most in my life: my family
  • what I want to achieve: eat less sugar (quite difficult when you’re job is partly food blogging!)
  • The resulting anchor: my family and the compassion I choose to show myself.

So when I am faced with a challenge: like a decadent carrot cake I just baked. I simply remind myself that I decided to quit sugar for myself, because I love myself, and for my family, because I love my family and I want to be healthy to enjoy my life with them. Love is at the basis of my anchor. Love for myself and love for my family. And when I remember my anchor, I feel that love and it is at the base of what allows me to achieve what I set out to do.

Try the exercise and let me know how it’s help you identify your personal anchor. Just click on the title of this post and write your comment at the bottom post, in the comment section.

And now that your soul is nourished, let’s nourish your belly. On to the recipe…

Sweet & Spicy Curry
Prep time:
Cook time:
Total time:
Serves: 4 portions
You can control the heat of this recipe by adjusting the amount of curry powder you add to the coconut milk. My husband can handle a lot of heat but my son and I, not so much. So I’ve kept this on the milder side.
Ingredients
  • 1 can (398 ml) of full fat coconut milk
  • 1 can (398 ml) chickpeas
  • 1/2 cup of water
  • 1/2 red onion
  • 1 tsp coconut oil
  • 1 inch fresh ginger
  • 2 Tbs indian curry powder
  • 3 medium size sweet potatoes
  • 1/4 cup fresh cilantro
  • 2 Cups of water
  • 1 1/2 Cup couscous
  • Salt and pepper to taste
Instructions
  1. Peel and cube the sweet potatoes, dice the onion, finely chop the ginger and cilantro.
  2. In a large pot, add the the sweet potatoes and cover with water. Bring to a boil and cook 10 minutes.
  3. Strain the potatoes and set aside.
  4. In the meantime, melt the coconut oil in a deep sauce pan over medium high heat.
  5. Add the diced onion and cook for 3 minutes.
  6. Reduce the heat to low and add the curry spices.
  7. Stir for 1 minute. Be careful not to burn the spices.
  8. Add 1/2 cup of water and stir.
  9. Add the coconut milk and chopped ginger pieces.
  10. Reduce the heat to a simmer.
  11. Add the sweet potatoes.
  12. With a potato masher mash some of the sweet potatoes in the coconut milk but leave some pieces whole.
  13. Add the chickpeas and cilantro and stir. Remove from heat.
  14. Allow flavours to marry for another 10-15 mins.
  15. While the flavours marry, in the same pot you cooked the sweet potatoes in, add 2 cups of water and a pinch of salt and bring to a boil.
  16. Add the couscous and remove from heat. Allow to cook for 5 minutes. Fluff with a fork.
  17. Serve the curry over the couscous.

 

Banana Pancakes

 

Like many things we cherish, this banana pancake recipe came out of necessity. Let me explain…We always have a mountain of fruits at home but the one fruit that trumps all others in terms of quantity and eating frequency is bananas. Mainly because it’s my son’s favourite and most prized fruit.

His entire face literally lights up as he sees me pull one out of the banana basket. It’s often the first thing he eats in the morning. I sometimes feel guilty for giving him the same fruit every morning so every now and then, I’ll cut up some clementines, grapes or whatever other fruit I have on hand.

The bowl of fruit is usually met with a blank stare. He diligently eats the non-banana fruit but gazes over at the banana basket and points at it with a “nana”… My heart melts and so it’s bananas again the following morning.  My husband and I are just as crazy for bananas, but in their frozen form for smoothies and nice cream.

Suffice to say, bananas are a big thing in my family and none go to waste: half are eaten by our son and the other half is frozen for later delicacies. But last week, two bananas unexplainably fell out of the banana basket and went into hiding behind the coffee machine. I didn’t notice them until Sunday morning!

Needless to say, the bananas had well passed their prime but since no food ever goes to waste in our house (it’s one of my worst pet peeves!), I had to come up with something good to make with them, and quickly, before my son realized the treasure I was holding. So I took out my small blender and the recipe for these pancakes was born.

These pancakes are probably the easiest and quickest pancakes I’ve ever made. Even with the 10 minutes resting time in the fridge before cooking them in the pan. And if you’re really pressed for time, you can skip that part. I find the resting time n the fridge gives the pancakes some added oomph (read fluffiness) but is in no way necessary, taste wise.

And of course, like all things banana, they were a huge hit in my family! I actually forgot to take out the maple syrup but no one said anything and we ate them as is. Ok, honestly, we ate them with our fingers like cookies… don’t judge, I’m sure you’ve done it too, and if not, it’s a must try!

I hope your family enjoys them as much as we have. Leave me a comment and let me know what recipe you’ve come up with out of necessity?

xx

Banana Pancakes
Prep time:
Cook time:
Total time:
Serves: 4 portions
These pancakes are fluffy and filling. They are already sweet from the bananas and agave nectar so you won’t even need to take out the maple syrup… unless you really want to and that’s totally cool too!
Ingredients
  • 2 medium bananas
  • 2 Cups gluten-free flour (I use Bob’s Red Mill GF flour mix)
  • 2 Tbs agave nectar
  • 1 1/2 Tbs baking powder
  • 1/8 tsp salt
  • 2 Tbs melted vegan butter (I use Earth Balance)
  • 1 tsp vanilla
  • 1 Cup mylk alternative (I used almond milk)
Instructions
  1. Put all the ingredients in the blender, starting with the wet ingredients, and blend until smooth consistency.
  2. Put in the fridge for 10 mins to rest.
  3. Add cooking spray to a pan and set over medium high heat.
  4. Take out the pancake mix and scoop 1/4 Cup batter at a time in a hot pan.
  5. Reduce the heat to medium low and cook for 2-3 minutes on each side.
  6. Repeat for the remainder of the batter.

P.S. As you guys may have noticed, some adds have been added to my blog and you will now find some affiliated links. I now participate in the Amazon Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon and affiliated sites. Please rest assured that the products I link to, are all products I personally use and love.