Gingery Yam – Carrot – Coconut Soup

in bowlHandle this soup gingerly.  The spices in this delicious soup make it a perfect Fall warm-up and it’s chock-full of vitamin A. I made mine with Roz’s Jewish Chicken Soup, but you can use vegetable broth for a vegan version.

ingredients.jpgIngredients:

4 1/2 cups chicken or vegetable broth

1 large yam, peeled and chopped

3 large carrots, peeled and chopped

1/2 yellow onion, peeled and chopped

1 large clove garlic, thinly sliced

5- inch piece of ginger peeled and thinly sliced

1 tsp curry powder

1/4 tsp cumin powder

1/4 tsp turmeric powder

1 tsp salt to taste

a few shakes cayenne to taste

a few shakes pumpkin pie spice

13.5 oz can low fat coconut milk

chopped yam and carrotsHeat broth to boiling. Peel and chop yam, carrots, onion, ginger and garlic and stir into broth. Let come to a boil and turn to simmer.

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Cover pot and cook for 20 minutes until vegetables are soft. Cool for about 20 minutes or overnight.

in pot

Pour into a blender and blend in batches until smooth. Add coconut milk to the last batch, reserving a spoonful or two of the cream for garnish. Adjust salt to taste.

in bowlServe with a bit of coconut cream swirled in.

 

Bright and Crunchy Kale/Broccoli/Carrot Salad

DSC03091I combined 3 popular salads: kale, broccoli and carrot, into one delicious and nutritious salad. Carrot and jicama add natural sweetness and a bit of crunch, Meyer lemon juice and cilantro brighten the flavor; and almonds give an added crunch.

Kale is quite tough and bitter, but a good massage will break down its cell walls. This cell damage frees the enzymes which break apart the bitter chemical compounds. You can even light candles and put on soothing music to relax the kale.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                    Broccoli Broccoli stems are very tender once you peel off the tough outer layer. Broccoli salads are made from grating these stems.

I made this with only one bunch of kale, which created a balance between the kale and the other vegetables. If you like your salad with more kale, add another bunch.

Serves 4

ingredients1 bunch Dinosaur kale (also known as Tuscan or Lacinato ), or curly kale ,stems discarded

3 large carrots, peeled

3 or 4 broccoli stems, peeled (use crowns for another purpose)

1 small jicama, peeled

2 Tb cilantro leaves, stems discarded

1/4 cup sliced raw almonds

Dressing:

2 Tb garlic-infused olive oil (or 2 Tb olive oil and 1 clove garlic)

¼ cup tahini (sesame seed paste)

¼  tsp salt to taste

2 Tb lemon juice (Meyer lemon is best)

If you don’t have garlic-infused olive oil, pour extra virgin olive oil into a teacup or ramekin with 1 clove garlic and microwave for 1 ½ minutes. Pour into a food processor with blade and run on high until garlic is minced.

Add tahini and salt to garlic olive oil. Run processor on high until dressing is emulsified. It will be  thick.

chop kaleStrip the leaves from kale and discard the stems. Chop leaves, rinse well in salad spinner and spin dry. Put in a medium bowl.

DSC03087Roughly squeeze and massage dressing into kale leaves with your hands for several minutes until kale shrinks to half its volume and becomes darker and silky.

Peel carrots, broccoli stems and jicama, then shred using the grater attachment to the food processor.

Add these vegetables and the lemon juice to the kale. Toss salad until the dressing coats it.

Serve immediately, sprinkled with almonds and cilantro leaves. Throw on some pomegranate seeds if they are in season.