RECIPES
delicious + nutritious from my home to yours!
OM NOM NOM!​
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The practice of yoga is so much more than doing yoga postures. I often speak about the practice of yoga off the mat, a living yoga practice. One of the tenets of yoga is a practice called Saucha, translated, this means to purify. There are many ways in which once can interpret this meaning. For me it's the practice of being conscious of what I'm ingesting, body, mind, and soul. So, when it comes to delicious and nutritious food, this is something I'm deeply passionate about. I love good food and I love feeling good at the same time. I also love to share things I'm passionate about, which is why I've started a compilation of my favorite recipes to share with you!
I'm in the beginning phases of this project and so be sure to check back to frequently to see what nutritious inspirations I've got cookin'. Or, if you prefer, sign up for my newsletter to receive recipes delivered directly to your inbox!​​
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Thai Coconut Curry Soup
​INGREDIENTS:​​
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2 Tbsp olive oil
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3 garlic cloves (chopped)
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1 tablespoon fresh ginger (grated)
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3 tablespoons Thai red curry paste
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8 oz. boneless chicken breast or thighs or shrimp
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4 cups chicken broth (950 ml)
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1 cup water (235 ml)
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2 tablespoons fish sauce
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2/3 cup coconut milk (160 ml)
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6 oz. dried rice vermicelli noodles (170g)
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lime wedges, sliced red onion, red chilis, cilantro, scallions (to garnish)
METHOD:
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In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Sautee for 5 minutes, until fragrant. Add the chickenand cook for a couple minutes, just until the chicken turns opaque.
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Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it's too salty, add a bit of water). Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.
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Option to add noodles to boiling broth to cook them then divide among serving bowls.
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Note: This soup is delish with or without the chicken or shrimp.
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ORIGINAL SOURCE: TheWoksOfLife​
METHOD:
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Heat a large pot over medium heat. Add the olive oil.
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Add the onion, garlic, ginger, salt and pepper, and thyme, and sautee until the onion is soft and transparent.
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Add the cubed butternut squash and toss in the onion mixture.
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Add the vegetable stock and stir to combine (You might need to add a little more or less stock, depending on the size of your squash. The liquid level should be just slightly lower than the squash).
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Add the lid to the pot and bring to a boil over medium-high heat.
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Once the soup reaches a boil turn the heat down to medium-low and simmer for about 20 minutes or until the butternut squash is very tender when you pierce it with a fork.
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Remove the soup from the heat and add the coconut milk.
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Puree with a hand-held immersion blender, or puree in batches in a regular counter-top blender.
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Serve immediately with a garnish of fresh thyme and some coconut cream, or store in airtight containers in the fridge or freezer.
ORIGINAL SOURCE: The Busy Baker
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Creamy Butternut Squash Soup
​INGREDIENTS:
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1 tablespoon olive oil
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1 medium onion, diced
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3 cloves garlic, minced
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2 teaspoons grated fresh ginger (or 1 teaspoon powdered ginger)
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3/4 teaspoon sea salt
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1/4 teaspoon white or black pepper
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1/2 teaspoon dried thyme
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1 medium butternut squash, peeled and cut into 1-inch cubes
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4 cups vegetable stock (or use chicken stock for a non-vegan soup)
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3/4 cup coconut milk
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fresh thyme sprigs, coconut cream for garnish
Creamy Garlic + White Bean Soup
​INGREDIENTS:​​
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2 Tbsp olive oil
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4 cloves garlic
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3 15oz. cans cannellini beans
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2 cups vegetable (or chicken) broth
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1/2 tsp dried rosemary
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1/4 tsp dried thyme
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1 pinch crushed red pepper
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freshly cracked black pepper to taste
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Tip: If using fresh herbs use the following conversion:
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1 part fresh herbs = 1/3 part dried herbs
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METHOD:
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Pour one of the cans of cannellini beans (with its liquid) into a blender and purée until smooth. Drain the other two cans of beans.
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TIP: For an even creamier texture, puree two cans instead of one
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Mince the garlic and add it to a soup pot with the olive oil. Sauté the garlic over medium for about one minute, or just until the garlic is very fragrant.
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Since much of the nutrients are lost when garlic is cooked, consider adding extra crushed/minced fresh garlic as a garnish to your soup when serving for a burst of nutrients.
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Add the puréed cannellini beans, the other two (or one) cans of drained beans, broth, rosemary, thyme, crushed red pepper, and some freshly cracked pepper. Stir to combine.
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Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium low, remove the lid, and allow it to simmer for 15 minutes, stirring occasionally.
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Taste the soup and add salt if needed (depend on the salt content of your broth). I often use truffle salt with this recipe. YUM!
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Serve hot, with crusty bread for dipping!
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TIP: Have leftover turkey or chicken? Add it to the soup, it's delish!
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ORIGINAL SOURCE: Budget Bytes
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Vegan Pumpkin Curry Soup
​INGREDIENTS:
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2 tsp coconut oil
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1 1/2 cups chopped sweet yellow onion
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1 tbsp garlic minced (about 3 cloves)
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1 tbsp minced fresh ginger
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3 tbls Thai red curry paste
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3 cups low-sodium vegetable broth
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2 tbsp unsweetened peanut butter
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2 cans pure pumpkin puree (15 ounce cans)
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1/2 tbsp coconut sugar
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1 tsp ground cumin
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1/2 tsp kosher salt
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1/4 tsp ground black pepper
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1/4 tsp cayenne pepper
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1 can coconut milk (14 ounces)
METHOD:
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In a large pot or Dutch oven, melt the coconut oil over medium heat. Add the onion and sauté for 5 minutes, until translucent. Add the garlic and ginger and cook 1 additional minute, until fragrant. Stir in the Thai curry paste.
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In a small bowl or large measuring cup, whisk together 1/3 cup of the vegetable broth and the peanut butter until smooth. Add the mixture to the pot. Add the pumpkin, coconut sugar, cumin, salt, pepper, cayenne, and 1 2/3 cups of the remaining vegetable broth. Stir until well combined.
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With an immersion blender, puree the soup until completely smooth, adding a little of the coconut milk if it is too thick to blend smoothly. Alternatively, you can ladle the soup carefully into a blender or food processor and puree it in small batches. Stir in the remaining coconut milk. If the soup is too thick for your liking, add additional vegetable broth until you reach your desired consistency.
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Taste and add additional salt, black pepper, and/or cayenne pepper as desired. (My batch needed an extra pinch of salt; this will vary based on you vegetable broth). Serve hot with desired toppings.
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For topping: chopped roasted peanuts or pepitas chopped fresh cilantro, coconut cream or plain nonfat Greek yogurt.
ORIGINAL SOURCE: Well Plated!
Carrot Ginger Soup
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​INGREDIENTS:​
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1 tablespoon of olive oil
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1 1/2 cups sliced onions
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1 1/2 tablespoons peeled chopped fresh ginger root. (Feel free to experiment with a little extra for a little extra kick!)
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4 cups chopped carrots (5-6 large carrots)
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4 cups of veggie broth (option for chicken broth or bone broth)
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1/2 tablespoon salt (I often add this at the end as some stocks have enough salt in them)
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1/2 teaspoon black pepper
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1/2 cup chopped fresh chives
METHOD:
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In a large pot, heat the oil and saute the onions for 3-5 minutes or until translucent.
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Add the ginger and saute for 1 minute.
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Stir in the carrots and broth and bring to a boil.
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Add the salt (or at the end).
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Reduce heat to simmer and cook, stirring occasionally, for about 40 minutes.
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With your choice of blender (I use an immersion blender) or food processor, puree the mixture until creamy.
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Return the mixture to the pot and stir in the black pepper and chives.
ORIGINAL SOURCE: Kripalu Cookbook