Carrot ginger soup brightens your day

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Being a student of nutrition, I was intrigued by a recent give-away in our Buy Nothing neighborhood Facebook group. A member was offering a book with the intimidating title, “The Ultra-Metabolism Cookbook.” I have discovered over several years of trying to encourage families to forego processed foods in favor of healthy meals that people are hooked on the foods they grew up loving. It takes a LOT to get them to consider changes. I wondered whether this recipe book could make a good stab at getting people to consider a regular infusion of fruits, veggies, and good quality protein and carbs.

The seven keys to making your metabolism function well, according to this doctor, Mark Hyman, are

• controlling appetite
• lowering stress
• reducing inflammation
• preventing damage from oxygen, AKA keeping your cells from rusting from the inside out
• burning calories
• strengthening thyroid fuction
• helping the liver do its intended job

But people won’t care about any of that if the food doesn’t taste good, if the ingredients are unfamiliar, and, especially these days, if food prep takes too long.

Hyman takes care of food prep hangups by posting tricks to make shopping, preparing and cooking meals easier. Healthier eating does mean forming new habits and, perhaps, making more of an effort in the kitchen than you are used to. You WILL have to make some changes. But the results for you and your family are worth it.

Hyman’s recipes look easy and they contain foods that promise to deliver on the good doctor’s seven keys to a healthy metabolism. In no time you will feel less stress, maintain a healthier weight, and find more energy. Best yet, a more efficient immune system can help you better fight off those nasty viruses that are making life miserable for most of us these days.

To test things out, I chose a tantalizing recipe for carrot ginger soup. It is made with lots of spices, herbs and foods that derive from nuts and seeds. All these things are chock full of healthiness. You can easily make this dish vegetarian and dairy free, if that’s your thing. I can attest to it being super delicious!

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Carrot Ginger soup

Makes 4 large bowls for lunch or 8 small cups for appetisers. Can easily be doubled and frozen for another time.

• 1 tablespoon sesame seed oil
• 1 medium onion, peeled and diced (about 1/2 cup)
• 1 tablespoon fresh ginger, scrubbed and minced
• 1 pound carrots, peeled and sliced into coins
• 1 medium clove of garlic, peeled and minced (about 1 teaspoon)
• 3 cups low sodium chicken or vegetable broth (I use our home-made bone broth)
• 1/3 cup cream (or canned unsweetened coconut milk)
• salt to taste (up to 1/4 teaspoon)
• 1 teaspoon fresh lime juice
• 1/8 teaspoon red chili paste (or to taste)
• 2 tablespoons fresh cilantro, leaves finely chopped
• 1 green onion, thinly sliced

1. Prepare the above ingredients, all washed, cleaned, chopped, and measured
2. Heat the oil in a heavy-bottomed large pot, over medium heat
3. Add the onion and ginger and cook for 3 minutes, until the onion is translucent
4. Add the carrot coins and cook for 2 minutes
5. Add the garlic and cook for 1 minute
6. Add the broth, cream and salt. Bring to a boil, then reduce heat and boil gently for 25 minutes, until the carrots are tender. Remove from heat and allow to cool slightly
7. Using an emersion hand blender, puree the soup until it is smooth and creamy
8. Add the lime juice and chili paste and adjust the seasonings. You may need more salt and more broth to achieve your desired consistency
9. Serve the soup in bowls or cups and garnish with the chopped cilantro and green onion. I didn’t have these on hand, so I used fresh dill and basil from my kitchen window.

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  Cilantro, packaged for freezing

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  Ginger root

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  Green onion

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Yoda soda summer punch bowl

May the fourth be with you!

Enjoy a replay of a recipe we posted a few years back for a summertime drink that’s as good for you as it tastes. Fresh lime juice gives this cooler its Yoda color, and sparkling water adds the bubbles. For a gourmet touch, add some lime sorbet.

Click here for the recipe.

Flash sale today, on-line at Blurb Books!

Healthy eating is all about balance

If you have ever been tempted to buy a copy of Sharon Rudnitski’s book Cook Up A Story: Good Food Sets the Mood… now is the time.

For the next 3 days (until April 13), you can get it on-line for 35% off… the largest discount I’ve ever seen. Use the promo code APRILFLASH35 at checkout.

New indexes let you browse Vinny’s recipes like a cook book

 

Now where was that?

Vinny had a problem

Recently, while trying to find a recipe I knew I’d posted somewhere, I realized how hard it is to search through posts on Cook Up A Story.

Remembering old soldiers with Clementine’s oxtail stew

Lest we forget…

In honor of Remembrance Day, on what would have been my dad’s 97th birthday, I’m re-working a dish from 2013 that originated during the Second World War.

Vinny’s first give-away garners bouquets from Singapore

Happiness often slips in through a door you never knew you left open. That’s my calendar’s message this morning, and it’s proving true in many ways. Here’s one example. Vinny’s pleased to announce that his first attempt at a give-away is all tidied up. His prize, a copy of his book, goes global!

Study Guide – Turning a New Page

Making nutrition fun through stories

I’m helping Vinny set up a new page in his main menu, called Study Guide.

The plan is to present a guide to healthy eating at home and school, for parents and teachers, based on Cook Up A Story.

Cook Up A Story started out as a way to introduce kids and their families to healthy eating ideas. I hoped to make nutrition fun through stories.

I began with a print book of six adventures for kids, where food is a part of the plot. The stories make bridges to nonfiction articles on the basics of nutrition the whole family can enjoy. The book also features recipes with healthy ingredients, so families can cook up the dishes that star in the tales.

Give Away – shhhh don’t tell

Oh, go ahead. Tell everybody. Vinny is doing his very first give away!

Cook up a treat from Redwall Abbey

Cooking up stories from Redwall Abbey

These traditional recipes were born during the scarce years of the Second World War… but many probably go back much farther than that, handed down by mothers and mother’s mothers in Britain ever since they began to grow potatoes and cabbages.

Tell us what you think about Vinny’s book

How did you like the soup?

Vinny wants to create a place on his blog where you can post comments about his book. This is that space!

Yoda soda

What a lovely limey shade!—Yoda image from Tim Ketzer, as used in “Star Wars”

Soda might taste good but the science cannot be ignored.  It’s bad for your innards. Drink water, instead.

For those good times when you want something special, though, here’s a recipe you might like. It’s perfect for the hot weather (should it ever arrive…). Or mix up a big bowlful for Christmas… Yoda Soda is as lovely a shade of Yule-tide green as Yoda’s complexion!

From the super to the just plain silly

Just finished thumbing through two recent books from the library. Both are on cooking for children. Thumbs up on one, and as for the other, I’m still shaking my head.