Vegetarian Curry Soup

We took a trip to a Farmers market this morning to get our weekly veggies.  On our way out, there was a woman selling food.  I tried her soup and it was pretty tasty!  Yup, you guessed it!  It was so good I had to whip up a soup of my own for dinner!  I hope you like it as much as I did!

Vegetarian Curry Soup (GF/V/DF)

Vegetarian Curry Soup

Vegetarian Curry Soup

Ingredients:

3 Cloves Garlic

1 tsp. olive or sesame oil

6 Cups Water

4 Small Red Potatoes (Quartered with peel)

4 Carrots (Sliced or Julienned)

1 Celery Stalk (Chopped)

6-8 Fresh Green Beans (Cut into small pieces)

1 – 4 inch piece of parsnip (Thinly Sliced)

1 T Muchi Curry Powder

1 Large Handful of Baby Kale

1/3 Cup Coconut Milk (optional-not shown in photo)

Directions:

1. Mince garlic then brown in pan with 1 tsp oil.

2. Add water, potato, carrots, parsnip, green beans, and celery.

3. Bring to a quick boil, then reduce to simmer.

4. Add curry powder and simmer for 45 minutes.

5. Turn stove off and toss in the baby kale.  Mix so kale will lightly wilt from heat.

6. Add coconut milk and enjoy!

Let me know what you think!

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Chia what?

Did you know that chia seeds have a high inflammation factor rating? They rate a 77 according to Self Nutrition Data which means they are great in helping reduce inflammation! They also have a glycemic load of 1, so they will not cause spikes in blood sugar! In just 1 ounce of chia seeds there are 11 grams of fiber, 4 grams of protein with an amino acid score of 115 which translates to a high quality protein! Chia seeds meet 18% of your required calcium intake! As for omegas, 1 ounce contains 4915 mg of Omega-3 and 1620 mg of Omega-6.

How cool is that?

So this morning I made myself a tasty raw breakfast using chia seeds!

Here’s the recipe!

My version of chia pudding – this mornings breakfast with an added bang of antioxidants!(blueberries)

Chia Pudding

Chia Pudding
4 T Chia seed
8-10 T Coconut Milk or  Almond Milk
1/4-1/2 cup fresh blueberries
Add coconut milk to chia, let sit for 15 minutes, mix about half way.
Add blueberries & enjoy!

Trick your kids into eating healthier!

So have you ever had difficulty getting your kids to eat things that are healthy?  I have 4 children, each of them unique.  Some would eat some things and others would eat, or at least be willing to try, other things.  My oldest two were big on veggie platters.  Ten years later, my younger two, are big on the ‘try something new’ which is usually fruit!  Then I deal with the “you always make us eat healthy” and the “dad doesn’t do…”

Of course, nutritionist mom comes back with; “You still need at least 5 servings of fruit and veggies a day.”

On days like today, when school gets out and they are wanting a snack mom makes ICE-CREAM!  What kid doesn’t like ice-cream?!

So easy, healthy, and tasty! (I am not a fan of ice cream, but I did try this and LIKED it!)

The kids loved it, well, really they said “it’s okay” when I asked how they liked it but it was gone pretty quick!

Mission accomplished, mom’s strawberry ice-cream = 2 fruit servings AND coconut milk has less sugar, less carbs, and more calcium that regular milk!

Raw Strawberry Ice Cream

Raw Strawberry Ice Cream

Raw Strawberry Ice-Cream Recipe

2 Ingredients!  It doesn’t get any easier than that!

Equal parts frozen strawberries and coconut milk!

Put in blender, blend!

(May need to add a little more coconut milk as it thickens in blender)

Variations:

Fruit

ANY frozen fruit can be used, such as, cherries, blueberries, mango, papaya, pineapple.  You can freeze chunks of ripe banana for 24 hours and use with 1T cocoa powder for chocolate ice cream or add 1T almond or nut butter!  Yum!

Milk

You can also use almond milk.