It’s always great to start a new week feeling fresh, with newness and with great enthusiasm.
This is definitely me today, beginning this new week after a wonderful past week and weekend, where I gained new customers, focused more on my health and learnt so much at my weekend Macrobiotics course that has only inspired me and motivated me to move forward with great zeal and enthusiasm.
So I wanted to share with you some of my findings as well as a delicious new recipe (which I learnt from the wonderful Andreia whose turn it was to demonstrate her cooking skills on my course yesterday), although I have made a few changes to the dish – curried vegetable soup which I will share the recipe with you shortly. The other dishes (in addition to the curry soup) in the picture below were *beetroot hummus, *buckwheat, basil & pesto salad, *green bean, tofu and avocado salad.
So what have I found out this past week? What has been my ‘aha’ moment or moments?
One of my biggest insight has been that, after many years of suffering with indigestion and excess acid in the stomach, after starting my Macrobiotic course 4 months ago, things have significantly improved in this area. One of the reasons for this I have put down to the consumption of ‘fermented foods/dishes’ as an addition to my main meal of the day. So this brings me onto my new ‘superfood’ which is………Sauerkraut! Simple right? I have a new found love for this vegetable which is simply cabbage!
I haven’t quite managed to get time to start fermenting foods for myself however I have come across a delicious product (which you can find at all good health food shops) which has now become my daily staple. I eat a small portion (2 full teaspoons) of the sauerkraut daily with another raw vegetable, for example thinly sliced celery, radish, cucumber or carrot, with or after a meal.
Sauerkraut is one of the tastiest ways to heal, balance and enhance digestion, while simultaneously nourishing the body and adding amazing flavor to food. Sauerkraut delivers some solid health benefits, including providing fibre, a significant amount of vitamins C and K and boosts energy and immune system with iron. However, in spite of the positives, you should limit the amount you eat (hence my 2 tsp a day). Since it’s fermented with salt, sauerkraut is high in sodium therefore those suffering with high blood pressure should limit their sodium intake to the right amount recommended by their health practitioner.
Try it and let me know what you think. If you have already started your journey on the path of fermentation, let me know what you have experimented with, how, and any hints and tips you can offer. Pictures are always useful!
So going back to this delicious recipe I wanted to share with you, here it is.
It is a ‘complete’ meal in one soup for you to enjoy and benefits from lots of nutrients, vitamins, minerals, healthy fats, protein & carbohydrates.
Curry Vegetable Soup (Vegan & GF)
Serves 4 as a hearty main meal
1 tsp of curry powder
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp black mustard seeds
1 tbsp fresh/dried curry leaves
1 inch fresh ginger
1 inch fresh turmeric
1 fresh yellow/red pepper
1/2 cup fresh coriander
1/2 tsp of sea salt
1/2 of a small fresh red chilli (optional)
- Toast the seeds and curry leaves in a frying pan
- Meanwhile, in a small blender, add all the other ingredients and mix until forms into a paste
- Add the toasted seeds and blend until well combined. Set aside
2 medium sweet potatoes, washed, skinned & chopped into bitesize pieces (1 cup). Keep the skins aside.
1 cup butternut squash, skinned & chopped into bitesize pieces
1 cup broccoli, chopped into bitesize pieces
1 cup cauliflower, chopped into bitesize pieces
1 cup fresh/frozen peas
1 can chickpeas (other beans also work well e.g. butter beans, kidney beans etc.), drained and rinsed in cold water
1/2 can coconut milk
1/4 tsp coconut oil
6-8 cups water (just boiled)
- In a saucepan add coconut oil and curry paste, sauté for a few minutes
- Add root veg and sauté for 5 minutes
- Add hot water, turn heat down and simmer for 30 minutes
- When root vegetables are tender, add all the other veg and cook for a further 10 minutes
- Add coconut milk, stir and this dish is now ready to enjoy
Sweet Potato Crispy Skins
With the potato skins, simply put them on a baking tray, add 1 tbsp of sunflower/olive oil, sprinkle some salt and oregano and put in the oven (180C) for 30 minutes (until crispy) checking them and stirring them every 10 minutes, to prevent them from burning.
Once ready, you can enjoy these as a great healthy snack or add to soups and other dishes. I added mine to my soup (see picture above).
As you can see from the picture above, I enjoyed this with a side of sauerkraut mixed with radishes and a cup of my favourite green tea. Truly delicious, filling and satisfying and 1 bowl was truly enough!
So moving forward, my thought for this coming week is ‘Be Inspired’.
Be inspired to try new things, whether it is a new activity, meeting new people where you can share and learn new ideas, new recipes, trying new foods – the list is endless.
I hope that by reading my blog you will get some new ideas, new recipes, introduction to new foods and cooking methods, healthy tips, nutritional information and so much more so that you can put into practice some of my own learnings into your day to day life………….please let me know if this has happened in some small way??
So until soon, have a lovely week and don’t forget to stay updated by keeping in touch on Facebook, Twitter and Instagram. If you haven’t already done so, please sign up to my website so you can be the first to be in the know of all my goings ons, new recipes, new courses, special offers and so much more!Stay connected!
With love and warmest wishes x