Creamy Carrot & Kohlrabi Soup

I am thrilled to report that I survived two days of back-to-back Bikram yoga. It feels so good to attempt a new workout routine after four straight months of crossfit. I definitely miss the camaraderie at the box, but I felt like I needed to give my body a break and switch it up a bit in the midst of all of my travels. I think Bikram yoga is as mentally challenging as it is physically. All of the yoga, meditation, and breathing classes at Canyon Ranch really seemed to have helped with my focus during class, and it has been a great experience so far. 

I am almost done with the book Animal, Vegetable, Miracle which tells the story of a family who commits to a 100% locavore lifestyle for a full year. It has given me so many ideas, and I am dying to have my own garden one day. In the meantime, I will be supporting all of the local farmers markets. I tried out the Cambridge Winter Market for the first time yesterday and loved it. The farmers were all so friendly, and even though I got there on the later end, there was still a great selection. I was talking to one of the farmers and she convinced me to try kohlrabi (aka German turnip). She said that she eats them raw, roasted, pureed, and in any recipe that needs a little extra flavor. I tasted a bite of the raw vegetable, and it tastes like a mix between cabbage, cauliflower, and brussel sprouts but with the texture of a radish or almost a water chestnut. I decided to make soup with these along with the multi-colored carrots, onion, and garlic. The soup turned out great, and you could add some curry or other spices if you want a little more flare. 

Creamy Carrot & Kohlrabi Soup Serves 6-8, Prep time: 15 min, Cook time: 50 min

Ingredients:
- 1 Tbsp. coconut oil
- 1 large sweet onion
- 6 cloves of garlic, chopped
- 1 large purple kohlrabi bulbs, peeled & chopped
- 3 small green kohlrabi bulbs, peeled & chopped
- 3 orange carrots, peeled & chopped
- 3 golden yellow carrots, peeled & chopped
- 1 tsp. sea salt
- 1 tsp. paprika
- 1/2 tsp. pepper
- 1 qt. vegetable stock
- 1 can light coconut milk (I used Trader Joes)

Instructions:
1. Heat coconut oil over medium heat
2. Add onion and garlic, and cook for 5-10 minutes until lightly golden brown
3. Add kohlrabi, carrots, and spices and cook for another 5 minutes, stirring frequently
4. Add vegetable stock and bring to a boil
5. Cover pot and reduce heat to a simmer for 30 minutes
6. Remove pot from heat and blend with an immersion blender
7. Mix in the coconut milk, and serve!

  

Coconut Carrot Sweet Potato Soup

Did you know that I am obsessed with soup? Well, I am - it is really that simple. There is something so comforting about hot soup in the winter. Check out this interesting article about the importance of eating "warming" foods in the winter. Soups with hearty vegetables will keep your body energized and full of nutrition during the coldest months.  

I have decided that I need to create at least one soup for every color of the rainbow, so today's creation is a beautiful orange concoction. The flavors in this are absolutely incredible, and the recipe couldn't be easier. I would've added cinnamon as well, but I keep forgetting to restock when I go to the store. If I haven't convinced you to buy an immersion blender yet, go buy one! This is the one I have http://www.bedbathandbeyond.com/product.asp?SKU=13485062 (thanks Mom!), and it is perfect. If you don't want/need all of the attachments, you can pay a bit less just for the blender itself. It's the holidays people - make it happen!

2012 is winding down, and I don't know about all of you, but I have had the most complicated/transitional year of my entire life. It isn't over yet, and while I reflect on all that happened and all that will come, I plan on curling up in my favorite chair and eating a bowl of this beautiful soup. Soup therapy always does the trick... enjoy! 

Ingredients:
- 1-2 Tbsp. olive oil or coconut oil
- 2 large sweet onions, chopped
- 2+ Tbsp. chopped garlic

- 3 large sweet potatoes, peeled & cubed

- 6-7 large carrots, peeled & chopped

- 1 quart low sodium organic vegetable broth (I use Pacific)
- 1 can low fat coconut milk (I use Trader Joes - only ingredients are coconut milk and water)
- Fine sea salt & pepper to taste

Instructions:
1. Heat oil over medium heat in a large soup pot
2. Add onions, garlic, sea salt, and pepper and cook for 10 minutes, stirring often
3. Add sweet potatoes and carrots and cook for another 10 minutes, stirring every couple of minutes
4. Add vegetable stock and bring to a boil
5. When it boils, cover the pot, and let simmer over low heat for 30 minutes
6. Let the soup cool for a few minutes
7. Using the immersion blender (or whatever else you have), blend the soup until thick and smooth
8. Add the can of coconut milk and stir until well combined
9. Top with some toasted (unsweetened) coconut flakes if you'd like!

  

Paleo Chia Pudding

 24 hours until Mal's arrival! We haven't seen each other since July, so this reunion is long overdue. Mal hasn't even seen me since I started my paleo transformation, so she hasn't had the pleasure of tasting any of my new creations. I wanted to make sure she gets fed well when she arrives, so I cooked a great crockpot chicken recipe that I will post tomorrow, and I did my best attempt at "Rice Pudding" paleo style which is really chia seed coconut pudding. Back in the day in Stamford, Mal and I used to eat rice pudding every night after dinner together, so I thought I would finally try to recreate our favorite treat. The recipe is inspired from Deliciously Organic, and it came out great. The texture and flavor differ quite a bit from your standard rice pudding, but this is a simple and delicious dessert good for ice cream and rice pudding lovers like me!

Ingredients:

- 1 can coconut milk

- 1 Tbsp. vanilla

- 2 Tbsp. organic maple syrup

- 1/3 cup chia seeds

Instructions:

1. Whisk together coconut milk, vanilla, and syrup until well combined

2. Add chia seeds, and stir consistently for a few minutes so all seeds are coated

3. Let sit for 1-2 hours so the seeds can expand in the liquid. 

4. If you prefer it cold (I do), stick the mixture in the fridge or freezer. Note that this will significantly harden the pudding since the coconut milk solidifies at cold temperatures.