Vegetables

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! 

Yummy Roasted Root Veggies

This is one of my favorite meals for a busy night. It's simple, delicious and very grounding. Great for times when you're stressed!

Root vegetables are naturally very grounding and relaxing to our body, making them an excellent choice meal for stressful, busy days. Sweet vegetables are also naturally calming and grounding so choosing veggies like sweet potatoes, parsnips or beets (both sweet and root veggies!) can create a very satisfying meal. To top it off, sweet root vegetables can help get rid of low energy and sugar cravings!

Here's one of my favorite and insanely easy ways to make root veggies:

Roasted Root Vegetables

Prep Time: 10 minutes

Cooking Time: 30- 50 minutes (depends on size of chucks and type of root veg- but you can be multitasking here!)

Yields: 4 servings

3-4 tbsp. coconut oil or olive oil
2 tbsp. fresh oregano (chopped) or other herbs and spices, fresh or not
4 medium sweet potatoes, peeled, halved lengthwise, then cut crosswise into 1 1/4 to 1 1/2 inch pieces
1 pound carrots, peeled, cut into 3/4 inch thick rounds (about 4 cups)
1 pound parsnips, peeled, cut into 3/4 inch thick rounds (about 4 cups)
2 medium red onions (about 1 pound), peeled, and cut into 1/2 inch thick wedges
Sea salt and ground pepper to taste

(*Note- you can use any root vegetables you desire, sweet potatoes and carrots are just my suggestions!)

Directions:

  1. Preheat oven to 425ºF.
  2. Stir the oil and oregano in a large bowl.
  3. Add yams, carrots, parsnips, and onions and toss to coat. Sprinkle vegetables generously with sea salt and pepper and then spread them on baking sheets. Roast veggies until tender and brown in spots, turning occasionally, for about 50 minutes.
  4. This dish can be made up to 4 hours ahead. Let it stand at room temperature. If desired, re-warm in 350ºF oven for about 15 minutes, or serve at room temperature.
  5. Also great stored in the fridge as leftovers. Also great as cold topping for salad or rice the following day. YUM! EnJOY!