Enjoy soups more often, because they take longer to eat and therefore slow you down. You can hardly wolf down a piping hot bowl of soup; it takes time to blow off the steam and let it cool down in your mouth! Here is a great soup recipe from Chef Katherine Miller.
KM: This soup is one of my absolute favorites – my students make it over and over again! It is so silky and beautiful I have served it as the first course for gourmet dinners, and yet so easy to make you can treat yourself any day of the week.
1 cup red lentils – checked for stones and washed
1 cup onions – diced 4 cups squash – peeled, seeded and diced
1 14 oz can coconut milk, unsweetened
2-3 tsp red curry paste
2-3 tsp salt cilantro sprigs
Place the lentils in a heavy bottomed soup pot, add 3 cups of water and bring to a boil
-Turn down to a simmer and if necessary add just enough water to keep them from sticking
-While the lentils are cooking prepare the vegetables and add them to the pot
-Cover and let them simmer for 30 minutes or until the veggies and the lentils are soft
-Add the coconut milk, 2 tsp curry paste and 2 tsp salt
-Puree in batches in a blender until satiny smooth, adding water to get the right consistency
-Adjust seasonings adding more salt and curry paste as needed
-Serve in bowls garnished with fresh cilantro
Register by December 31, 2012 at https://clients.mindbodyonline.com/ASP/home.asp?studioid=30737
Day 1 Saturday January 12, 2013
Mandatory 6 hour training for everyone who wants the level 1, Fly Gym instructor certification.
Day 2 Sunday January 13, 2013
Two workshops: yoga & pilates from 10am-12pm and movement therapy from 1-3pm. These workshops are $99 each and are optional…but provide great time for extra practice with the equipment and learning different moves, uses, and adaptations for different clientele.
Pilates Studio M 548 West First Street, Claremont, CA 91711
Here’s a wonderful side dish that’s perfect for the holidays. Veggie Gourmet Mimi Clark sent this in to me, and I’m excited to add it to my Thanksgiving menu. Bon apetit!
MC: Sweet potatoes are the root of the vine related to the Morning Glory family. They are an excellent source of Vitamin A and a good source of fiber.
2 lbs. organic sweet potatoes
1 Tblsp. fresh grated ginger
3/4 cup orange juice
1/3 cup agave syrup
1/4 tsp. each: cinnamon, sea salt
1/2 cup water
1/2 cup chopped raw pecans (toast if desired)
1/2 cup dried cranberries Opt: 2 pkgs. vegan mini marshmallows
1. Wash, peel, and cut sweet potatoes into chunks.
2. Place all ingredients except pecans, cranberries, and marshmallows if using, into a 4 qt. pot.
3. Cover pot and cook 5 minutes on high heat.
4. Uncover, reduce heat to medium, and continue cooking for 15 minutes, stirring occasionally, until liquid has reduced to a glaze and potatoes are tender.
5. Garnish with pecans and cranberries, or mini marshmallows (see Variation)
Variation: Instead of using pecans and cranberries, transfer cooked sweet potatoes into a lightly oiled baking dish that can withstand 500 degree heat. Scatter vegan mini marshmallows evenly over top of sweet potatoes. Broil for 2 minutes until lightly browned (watch carefully!), or bake at 400 degrees until marshmallows are melted and gooey!
JOIN US THANKSGIVING DAY!
Class begins at 10:00 am!
KM: The alien looking celery root, also called celeriac, used to be an rare oddity found only in co-ops, it can now be found in many grocery stores on a regular basis and adds a subtly earthy flavor and delicate texture to this soup.
Preparation: -peel and roughly chop all the veggies -heat a soup pot, add the oil and sauté the veggies without browning -add the water and the salt, bring to a boil, and simmer 20 minutes or until soft -blend, taste, and adjust seasonings -serve in beautiful bowls garnished with celery leaves and apple
Here’s a great lunch or weekend dinner for the whole family to enjoy. Once again, chef Robin Robertson rocks tradition and makes an American favorite healthier!
RR: Sloppy Joes are one of my favorite sandwiches and over the years I’ve made countless variations using everything from tempeh and seitan to beans and bulgur. This time, the vehicle for all the delicious sloppiness is shredded Portobello mushrooms and I think it may be my favorite version so far.
1 tablespoon olive oil
1/2 cup minced onion
2 garlic cloves, minced
12 ounces portobello mushrooms, shredded or finely chopped
1 (4-ounce) can chopped green chiles, drained
1 tablespoon soy sauce
2/3 cup ketchup
2 teaspoons prepared yellow mustard
1 tablespoon chili powder
1/2 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon black pepper
4 toasted burger rolls
In a large saucepan, heat the oil over medium heat. Add the onion, cover, and cook until softened, 4 minutes. Add the garlic and cook 30 seconds longer. Stir in the mushrooms, chiles, and soy sauce and cook for 2 to 3 minutes to lightly brown.
Stir in the ketchup, mustard, chili powder, liquid smoke, salt, and pepper. Mix well, adding a little water if the mixture is too dry. Simmer for 5 minutes to blend flavors.
When ready to serve, spoon the mixture onto the rolls and serve hot.
The New York Coalition for Healthy School Food creates plant-based entrees and nutrition education for schools. Below is one of the favorite recipes scaled down for families to prepare at home. It’s a super easy recipe, and delicious!