Soups & Starters

Warm & Spicy Thai Soup

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Hot, Spicey Thai Noodle Soup

2 cartons low sodium organic vegetable broth (or make your own!) 

2 cans coconut milk, full fat

3/4 quart water  

4 oz red curry paste (make sure the ingredients are decent. No added colors!) 

1 small red onion

4-5 large garlic gloves  

1 pack of rice noodles, the kind in the Asian section  

8-12 crimini mushrooms  

2 stalks lemongrass  

2 inches fresh garlic root

2 fresh jalapeños

1 bunch cilantro  

4-6 limes  

Green scallions  

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To make: 

In large soup pot, combine the chopped garlic, lemongrass, onion and ginger in a splash of coconut or olive oil. Lightly sauté. Add all the veggie broth, coconut milk, and water. Add the red curry paste. Simmer and while it's simmering, chop the mushrooms and 1 of the jalapeños. Add the jalapeño and mushrooms. Simmer longer. Taste test to see if you need more ginger/garlic or curry or flavor. Add the rice noodles (you might need to break or cut them so they aren't super long). Simmer all together for about 30 more minutes on low heat so all the flavors can mix. Serve into serving bowls and top with fresh chopped cilantro, fresh chopped jalapeño and fresh chopped scallions. Squeeze the juice of 1/2-1 lime into each bowl. Salt and pepper as necessary. Enjoy! 

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Mushroom Pizza Pockets

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That moment when you come home after a long day and dinner is made for you...and it's healthy and delicious at that (don't get me wrong. I've embarrassingly had fries for dinner in my life). 

These Mushroom Pizza Pockets are the perfect hearty yet clean meal for a tough week.

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You will need: 

-Mushrooms (duh). Big ones! Portabella or shiitake work best. I used shiitake because they kickass.  

-Veggie toppings. I used chard and tomato then garnished with raw jalepeños and cilantro. 

-Cheese. Totally optional. I used a raw goat cheese.  

To make:  

Put mushrooms on big cookie sheet and talk like Cookie Monster while doing so. Top with desired veggies. Bake until everything looks cooked. Then remove from the stove and top with grated cheese if you're going for the dairy. Put them back in the oven for about 2 more minutes. Remember, a watched pot never boils. Remove from the oven (for good this time) and top with desired toppings. Eat, slurp, get seconds. Enjoy! 

Veggie Soup for the Soul

Lentil Vegetable Soup (vegan, gluten free)

Prep Time: 10 minutes Cooking Time: 45 minutes
Yield: 5 servings

Ingredients:
1 cup lentils
1 medium onion, diced
1-2 cloves garlic
1/2 sweet potato, cubed
4 collard leaves, finely chopped
1 carrot, diced
1 stalk celery, finely chopped
4 cups spring water or vegetable stock
1 bay leaf
1/2 teaspoon sea salt
1 tablespoon chopped parsley
1 tablespoon olive oil
1 teaspoon basil
1 teaspoon rosemary
squeeze of lemon or 1 tablespoon apple cider vinegar

Directions:
1. Spread lentils on a flat surface and pick out any stones, then wash and drain them.
2. In a soup pot, warm the oil over medium heat.
3. Add onion and garlic and cook 5 minutes or until translucent.
4. Add carrot, sweet potato and celery and continue to sauté 3-5 minutes.
5. Spread lentils on top.
6. Add water and herbs. Bring to a boil, reduce the heat to low, cover and simmer for 45 minutes or until lentils are tender.
7. Add chopped parsley, collards, salt, and a squeeze of lemon juice or umeboshi vinegar.
8. Simmer another 2 minutes and serve.

Variations:
Add a small piece of kombu, rinsed, to help digest the beans and to add minerals and flavor. 

Make extra and store in the freezer to pull out and reheat on busy nights!