Tuesday, December 19, 2017

Vegan Carrot Coconut Bisque

Each time I visit our local sushi restaurant for lunch, I order their vegan carrot coconut bisque – a warm, velvety indulgence. I attempted to recreate their recipe for my annual cookie exchange, and it was delicious! If you have access to kaffir lime leaves, I highly recommend simmering 2-3 of these leaves with the carrots. If not, lime juice and a bit of lime zest is a lively substitute. Savor this soup on a cold winter's night.



Carrot Coconut Bisque
2 tablespoons olive oil
2 medium onions, peeled and chopped
2 tablespoons grated fresh ginger
4 cups vegetable broth
2 pounds carrots, peeled and sliced
1 T. freshly squeezed lime juice (juice of ~1/2 lime)
1/2 t lime zest
1/2 t chile sesame oil
1/2 t curry powder
1/2 t salt to taste
1/4 t pepper to taste
1 15-ounce can coconut milk
thinly sliced green onion for garnish

In a stock pot, over medium-high heat, add olive oil, onions and ginger and saute until onions are translucent. Add broth, carrots, lime, chile oil, curry, salt and pepper. Bring to a boil, then reduce heat to low and simmer about 25 minutes, until carrots are tender.

Remove pan from heat and carefully puree in blender or food processor a small batch at a time, until all soup has been pureed (my Vitamix blender worked really well).

Return soup to the pan and add coconut milk, stir until hot, but don't boil. Add more lime juice, salt or pepper to taste.

Serve garnished with green onion or herbs.
Enjoy!



Thursday, April 6, 2017

Chia Pudding

A dear friend is going through chemotherapy for breast cancer, and I felt challenged to create her a snack that was healthful, caloric, digestible, smooth, and delicious to keep her energy up during her healing process. This recipe may be the ticket! There are several chia pudding recipes online, but this combination seems to taste best to me and my family.

This pudding is a nutritional powerhouse! The omega-3 fatty acids in coconut milk and chia reduce cholesterol and blood pressure. Chia seeds have plentiful antioxidants, fiber, iron, and calcium. Coconuts are easily digestible for most, and are naturally nutritious, fiber-rich, high in vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous.

The maple syrup is complimentary to the chia taste, and it dissolves well when mixed together. This is a delicious comfort food that passes the kid taste test, too!


Chia Pudding
one 13.5oz. can coconut milk (or milk substitute of choice)
1/3 cup chia seeds
2-3 tbsp maple syrup (more or less to taste)
1/2 tsp vanilla

Place all ingredients into blender and blend until smooth.
Or simply whisk together well in a large bowl.
Pour into your favorite container(s) and refrigerate until set, for 3-4 hours or overnight.
Enjoy with fruit or just as-is!

Be well!

Sunday, February 12, 2017

Perfectly Roasted Brussels Sprouts

These are not the Brussels sprouts of your childhood.
One bite of this crunchy-tender, savory side dish and you'll never steam broccoli again.
(Okay. . .maybe you will. I actually like steamed broccoli.)

Brussels sprouts are a nutritional powerhouse of the cruciferous veggie family. One serving of these delicious sprouts is packed with more than 200% of the recommended daily amount for vitamin K1, more than 120% of vitamin C, and are a good source of fiber, potassium, choline, manganese, protein and B vitamins.

Enjoy with gusto!



Perfectly Roasted Brussels Sprouts
1-1/2 lbs Brussels Sprouts
2 Tablespoons olive oil
3/4 teaspoon salt
1/4 tsp pepper
2 cloves garlic, minced

Preheat oven to 400º.
Wash Brussels Sprouts well and place on towel to drain.
Cut off the ends, then quarter length-wise.
Spread out onto a large baking tray, separating some of the outer leaves from the quartered sprouts (the separated leaves will become crisp "chips" when cooked. Mmmmm.)
Mix together remaining ingredients, drizzle over sprouts and stir on baking tray until well coated.

Bake for ~25 minutes at 400º, stirring every 8 minutes or so.
Enjoy immediately!