NEW YEAR, NEW SOUP!

MIXED LENTIL STEW

In the New Year, when the holidays have come and gone leaving us eager to cleanse, I say, just wait a bit, get cooking some soup! According to Traditional Chinese Medicine (TCM), winter is the time to nourish and clean up, not clean out.  It is a time to slow down and nest, and while my skis and bike are calling me, I have to remind myself that the body works in mysterious ways and will thank you by working more efficiently if you throw down and snuggle in for a little extra time.

The water element takes the helm during the winter months, and can be nourished by taking some time to hydrate deeply as moisture is pulled out of the air with dropping temperatures.  Easy to digest teas and soup can support and aid the kidneys  and bladder in their ability to rehydrate the body and filtrate the blood.  Because the kidneys are our foundation, it is important to allow them some time for restful nourishment.  Slow cooked soups are some of the best ways to prepare the body for cleaning out come spring.  I like to start the year off with this spiced up lentil stew using 3 types of lentils - black, green and red.  This took less than an hour to prepare and requires few ingredients.  Saving time in the kitchen means more time to cozy up under some blankets.

INGREDIENTS

2 cups mixed lentils, soaked for 1 hour, drained, 

4-6 cups broth

2 teaspoons coconut oil

3/4 of a white or red onion

1 cup chopped tomatoes

1 green chile, seeds removed, chopped

4 garlic cloves, chopped

1 knob of ginger, chopped

1 teaspoon cumin

1/2 teaspoon turmeric

1/2 teaspoon ground coriander

1/2 teaspoon ground cardamom

1/4 teaspoon ground cinnamon

1/2 teaspoon salt

pinch of pepper

1-2 cups coconut milk

Garnish with chopped mint, cilantro and lime

 

PREPARATION

Heat oil in a pan add garlic, onion and ginger, stirring until fragrant, about 1 minute.  Add chile and mix until combined.  Add cumin, coriander, turmeric, cinnamon, cardamom, salt and pepper, stirring to combine.  Stir in lentils. Add tomatoes and stock, bring to a boil, then turn to simmer, covering for 20 minutes or until lentils are al dente. Finish with 1-2 cups of full fat coconut milk.

Season with salt and pepper and garnish with cilantro, mint and lime.

Enjoy!

The Ultimate Green Juice - A Spring Cleanse Elixir That Can Help Reduce Inflammation

Every Spring I am ready to ramp up my metabolism with a daily dose of greens.  Whether I drink them, stew them, saute them or eat them raw, it is a craving that arises when the weather begins to shift from cold and damp to that nice light crisp 70 degree, sunshine filled day.  It took awhile this year, but I think the seasonal shift is fully upon us.

Spring is a time of rejuvenation, nature is in her birth cycle.  It is the perfect time to focus on detoxification and healing through self-care. In Chinese medicine, spring is the time of the liver and gallbladder organs, making this cleansing time even more valuable. The liver is not only the body’s major detoxification organ, it also happens to be the great regulator of the emotions according to ancient tradition. When we commit to self-care and self-preservation through detoxification, the liver is able to refresh, soften and come alive, much the way a naked tree awakens and blossoms as the weather warms.

Take advantage of these energetics and start each day with a meaningful end to your overnight fast.  I love juicing this time of year because I feel like it sets me up to make the best choices for my body throughout the rest of the day!  So dust off the juicer, keep it in sight for the next month and haul your body over to the farmers market and get those greens! All greens are your friend this time of year and will help you to combat inflammation which naturally rises during the long winter months. As we lighten up the diet, eat and drink more greens, their bitter nature has the power to clean our joints.

INGREDIENTS

3-4 romaine leaves

1-2 bok choy leaves and stems

1 handful spinach

1 small cucumber

1 green apple

1 stalk celery

1 kale leaf

1 small handful parsley leaves and stems

1 lemon, skin removed

1-2 inch piece of ginger (optional, but recommend if weather is cool and joints are swollen)

PREPARATION

Add ingredients, one at a time, into your juicer and drink up. If you don't have a juicer you can add 1 cup of purified water to a high powered blender like a vitamix and blend all the ingredients until smooth.  I recommend removing the celery threads (requires a bit of patience) and the kale stem.  Blend the leaves first and then add in everything else.

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SHOPPING LIST:

romaine, bok choy, spinach, cucumber, green apple, celery, kale leaf, parsley, lemon, ginger (optional, but recommended if weather is cool and joints are aching).

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