Carrot Ginger Soup

In my never ending search to find things that will help me with my pain issues, I use ginger a lot.  This weekend, I was at a Mother’s Day brunch and they had carrot ginger soup, so I decided to try a version, healthy version, of my own.  This turned out really good.  It’s not completely Fuhrman friendly, though.  To make it Fuhrman friendly, you could skip the Earth Balance butter substitute and salt and just add everything to the vegetable broth and let it simmer.  Here’s the recipe:

OLYMPUS DIGITAL CAMERA

Carrot Ginger Soup

Ingredients:

3 Tablespoons Earth Balance Butter Substitute

1 Med. Onion, chopped

2 Tablespoons Minced Ginger

4 Large Cloves Garlic, minced

Salt and Pepper, to taste

2 Pounds Carrots, peeled and chopped

32 Ounces Vegetable Stock

Bay Leaf

2 Teaspoons Curry Powder

1/2 Cup Coconut Milk

Directions:

In a medium sized stock pot, saute the onion and ginger until the onion is translucent.  Add a pinch of salt and pepper, to taste.  Add the garlic and saute for another 5 minutes, on medium low, until garlic is fragrant.  Add the carrots, vegetable stock, bay leaf, and curry powder and simmer for another 20 – 30 minutes until the carrots are thoroughly soft.  Remove the bay leaf and use an immersion blender to puree the soup.  If you don’t have an immersion blender, you can use a blender (just make sure to put a towel over the top of the blender so the heat doesn’t blow the top off the blender, and burn you, and send your soup spewing across the kitchen).  Add the coconut milk and stir thoroughly. Makes probably about 6 servings, although my 3 kids and I finished off the whole pot in one lunch.

Advertisements

Miso Crazy

Ha – I just found a new love of my life: miso.  I can’t believe it’s taken this long.  I’ve had it before in Japanese restaurants and have always wondered what that wonderful taste was.  Try as I might, I could never reproduce that taste, that is, until today.  Before, I would try combinations of soy sauce and ginger and it just never had that same umami taste.  I was at the food co-op last week and bought a tub of miso, kind of on a whim.  I had heard about the digestive benefits of it, but never bit the bullet in buying a tub.  It’s pretty pricey.  I actually bought it to make some miso soup with, but today I made a miso ginger dressing, which I could actually drink straight from the jar.  I also made a vegan Bolognese sauce (it’s a modified Fuhrman recipe – I’ll post the recipe later on) and added some to it to give the sauce a little depth of flavor.  I stopped short of eating it straight from the tub.

Here are just some of the benefits that I could find of miso:

1. It’s a complete protein, containing all of the essential amino acids.

2. It’s a good source of B vitamins, which is hard to get as a vegan, and being that I have pernicious anemia, that’s pretty important to me.

3. Can increase your immune system.

4. It stimulates the digestive system.

5.  It just really tastes good.

 

I’ve also heard before that fermented foods are just plain good for your gut.  I’ve always been in search of things to improve digestion.  I used to have a lot of heartburn issues and other digestive issues, before I went gluten-free last year.  Even though my digestion seems to have turned around, I’m still conscious of taking care of my digestive system because I’m trying to turn around the years of damage that my system underwent because of gluten.OLYMPUS DIGITAL CAMERA

Here’s my simple dressing recipe:

Miso Ginger Dressing

 

Ingredients:

6 Tablespoons Miso Paste

½ Cup Rice Wine Vinegar

½ Cup Water

3 Teaspoons Chopped Fresh Ginger

2 Large Cloves Garlic, chopped

 

Here’s an update on what’s going on with my diet:  Well, for the last two weeks, I was kind of on again and off again with the diet.  I was still eating vegan, but I just wasn’t following the formula.  I’ve been really tired.  For some reason, I tend to get that way this time of year.  I hurt all over and just get really fatigued.  I don’t know why it hits me this time of year, but it always does.  It’s a little frustrating because I just don’t have the energy to do anything, which makes it tough to do the Fuhrman diet because it takes a bit of energy and time to make the food.  Everything’s homemade and it’s tough when I feel like this when I’m still trying to have the energy to take care of my family and teach my kids their schooling as well.  Really, for the last two weeks, all I’ve wanted to do was go back to bed almost as soon as I get up.  Today, I decided that I had to be determined to get back on track with the diet.  I realize that some of the pain issues could subside once I lose weight  and I also think that this vegan diet may help with the fibromyalgia.  So, instead of teaching in our classroom today, everyone sat at the kitchen table while I made enough food for me for the week.  I didn’t lose any weight in two weeks, but I did stay steady.  I have been diligent in doing yoga and stretching even though I’ve been so fatigued.  That helps with the pain during the night.

So, here goes again….