Kicking Cravings

Thank you to all those who offered suggestions both on kicking cravings and cold remedies. 

It feels like all I eat these days is soup, but if I pair it with a great salad (like the one above) it feels like a real meal.  I’m dressing my salads with hearty dressings (olive oil, almond butter and garlic), avocado (thanks Steph) and toasted nuts (thanks Breanna), I feel satisfied (getting some good, heart-healthy fats and salts) not deprived.

I am really missing my black tea with milk, but the ginger tea recipe that Meghan  described in yesterday’s comments is a fantastic substitute and it’s like an instant air freshener…just in case I get any visitors.

I am on the mend and plan on making Jen’s soup tomorrow (also from yesterday’s comments).

Soup-erb!

I tend to cook the same things all the time.  When I first checked in to Rehab, my diet was varied because I had so many things to try.  While there is still a world of culinary wonder available to me, I’ve been finding myself a little tired with the same old thing.

Fortunately, I got a great email from my friend Alana and it included some fantastic recipes!
So far, I’ve tried the sweet potato and bean soup and it is delicious and soup-er cheap to make!
Enough with the puns–here’s the recipe!

 

Sweet Potato Bean Soup

1 tbsp butter and canola oil
½ onion, peeled, coarsely chopped
1 rounded tsp curry powder  (or more as desired–I put in two rounded tsps)      
2 medium sweet potatoes, peeled, diced
About 5 cups boiling hot vegetable stock and/or water (preferably home made stock)
19oz can white beans, rinsed, drained (if possible, use dried beans and soak over night. The canned beans sometimes float in a brine filled with some bizarre additives/preservatives–and those extras can cause you to produce excess gas…not necessary as beans sans brine are the musical fruit!)
1 tbsp each; balsamic vinegar and maple syrup 

Add butter and oil to large heavy saucepan over medium-low heat.
Add onion; cook about 5 minutes until soft but not brown.
Add curry powder; cook stirring 1 to 2 minutes.
Add hot stock. Bring to a boil.

Reduce heat to low and simmer, covered, about 20 minutes or until sweet potato is soft. Add half of beans. Puree until smooth, using a hand blender, food processor or blender. Add remaining beans.  Add vinegar and syrup prior to serving.

Enjoy!
Thanks Alana!

Stuff Yourself with Goodness

Obviously, I don’t really advise anyone to get stuffed over dinner, but I have had so many requests for the Chestnut Stuffing Recipe that I thought I would send it out.  For those of you who might be looking to turn over a dietary leaf in the new year, this just might be the kick start you need: An appetizing, healthy vegan meal. The recipe below has been adapted from Nigella Lawson’s Chestnut Stuffing

2 lbs of fresh chestnuts (or a 1 lb can of chestnut puree…if you use the can, make sure it’s a good quality product, preferably organic with as few ingredients as possible). 
AND 250 grams of uncooked chopped and peeled chestnuts.
1 large onion
Large bunch parsley (about two handfuls)
–95-100 grams of butter (75 grams butter, 15 grams of butter for top and a bit more for greasing pan)–to keep it vegan, we used almond butter)
2 eggs, beaten (OR, use an egg substitute, water or soy milk)
250 grams of bread crumbs (I used a wheat free bread made from potato flour)
Fresh nutmeg
Salt and Pepper 

First, make chestnut puree (you need about 2 lbs of whole chestnuts or a 1 lb can of chestnut puree if you can find it…but make sure its organic!)
Cover the nuts with water.  Boil chestnuts for 2 minutes to soften skins and peel them while they’re still hot.  
Place the peeled chestnuts back into the water and simmer until they are soft.
Place the mixture into a food processor and and process until smooth.

Peel and chop onion and place in processor with parsley.
Melt 75 g of butter at a low heat.  Transfer the onion and parsley into this pan once butter has melted.  Cook until softened (about 10 minutes)
Crumble in 250 grams of chopped chestnuts.
Mix in bread crumbs and chestnut puree
Beat in eggs/water/soy or even homemade vegetarian stock until the mixture begins to bind without being too dry.
Season with nutmeg, salt and pepper.

Grease baking dish, add stuffing mixture and spread a bit of butter on top (this will make the top crispy and brown).  Bake uncovered for 30-40 minutes at 350.

If you have any suggestions about how to make this recipe better or more tasty, please do not hesitate to comment.

Happy New Year!