But first...you really should make this soup I'm posting the recipe for at the end of this entry! I got it from the Clean Eating Magazine newsletter that they e-mail me...and it was SO EASY! AND SO YUMMY (and freezes really well!)! It's got a little zing to it, so if you're not into spicy stuff, then cut back on the spices...and I could only find coconut milk in a CAN - which SUCKS but, it's an exception! Maybe they'll have cocunut milk in a different kind of container at WHOLE FOODS MARKET in Yorkville! I will go there as soon as I have a moment of downtime! Then I'll really be reporting about my "Adventures in Whole Foods" Market! HA!
Sorry, that was cheesy...but speaking about cheese. I have come to realize that i don't like pasta (there's a link here, be patient). I am not a rigattoni person, and puh-leeze don't ever put a plate of spaghetti in front of me! But I like pastas like lasagna, and manicotti...which are technically more cheese than pasta....so, I have come to the conclusion that I don't like pasta - I like cheese! Well, all of that changed when I met Quinoa pasta...very light in flavour yet still tasty, goes with ANY sauce (whereas, whole wheat pasta is soooooo dense and really only goes with a light tomato sauce!) But, there is NO QUINOA PASTA AROUND CANADA! (that's a lie, I found some at a health food store, but it was $$$$ and I didn't really like the brand, and it got really mushy)..but today, I found Quinoa and Kamut pasta, which wasn't bad at all...
So, I made a pasta dish that had NO CHEESE in it whatsoever! AMAZING OR WHAT! I mixed the pasta with tomato pesto (sundried tomatoes, olive oil, garlic, a smidge of parmesean, mixed in a food processor) and some grilled chicken thighs and tossed with fresh basil! MMMMM YUM! It took all of 15 minutes and I made a huge bowl, so I also have some for lunches (I plopped it in single serve containers for the freezer!)
EDEN ORGANIC makes Quinoa pasta - I KNOW! I'VE HAD IT! But when I asked for it at several different stores, the people look at me like I've sprouted 2 heads! So, I'll have to settle for this then...p.s. Eden Oragnics is a REALLY GOOD COMPANY!
My little fresh herb kit that my Mommy got for me!
Eating whole food and eating well can be VERY HARD! Especially if you're unsettled like I have been, or travelling or out and about! We really need to have better choices made available to us! I've noticed in Toronto, that some convenience stores are starting to sell fruit - fresh fruit. THIS IS GREAT!! But, you seriously have to plan ahead for stuff and as I am slowly moving back to being a dilligent whole-foodie, I am realizing how much work actually goes into eating! Sheesh!
But I am SLOWLY getting my kitchen in order!
Beans and grains and my cereal! NOTE the mason jars....what do they say?
Oh hell yeah, they say JEANNETTE :) (that would be ME!) They're from the 30's or 40's and were standard issue Mason Jars from the Jeannette Glass Co. in Jeannette PA, USA. Thank you e-bay! I love them! They are in absolute PERFECT shape and even have the original lids with ceramic inserts! Ahhhhh! Small things amuse me!
FREAKING YUMMY SOUP RECIPE FROM CLEAN EATING MAGAZINE (and it's a very pretty colour of orange too!):
Creamy Low-Fat Soup
Creamy and low fat? How can it be? Cream-based soups typically call on full-fat dairy for their thick, rich texture, but in our version a clever blend of light coconut milk, potato and vegetable broth combines with exotic spices to create a clean, creamy soup with uncompromising taste.
Serves 6.
Hands-on time: 25 minutes.
Total time: 55 minutes.
As the richest vegetable source of vitamin A carotenes, carrots protect vision, particularly night vision, and help curb the formation of cataracts. Year-round availability and cost effectiveness make this versatile root veggie the perfect produce pick for families on any budget.
INGREDIENTS:
1 tbsp olive oil
1 medium onion, diced
1 stalk celery, diced
2 tsp fresh grated ginger
2 tsp curry powder
1/2 tsp ground cinnamon
1/4 tsp crushed red pepper
1 lb carrots, peeled and thinly sliced
1 medium potato, peeled and diced
3 cups low-sodium vegetable broth
1 cup unsweetened light coconut milk
1/4 tsp salt or to taste
6 tbsp Basil Walnut Pesto, optional
6 tbsp nonfat plain Greek-style yogurt, optional
INSTRUCTIONS:
ONE: In a large saucepan, heat oil over medium heat. Add onion and celery and cook, stirring occasionally, for about 7 minutes or until onion is translucent. Add ginger, curry powder, cinnamon and red pepper and cook, stirring, for 1 more minute. Add carrots, potato and broth. Bring to a boil, then cover, reduce heat to low and simmer for 20 minutes or until vegetables are tender.
TWO: Using a hand-held or countertop blender, purée soup in 2 batches. (Caution: Do not overfill blender with hot soup. Also, allow steam to vent occasionally between pulses.) If using a countertop blender, pour soup back into pot. Stir in coconut milk and salt. Serve immediately. Garnish each bowl with 1 tbsp pesto and 1 tbsp yogurt, if desired.
Nutrients per 1-cup serving:
Calories: 127, Total Fat: 5 g, Sat. Fat: 2 g, Monounsaturated Fat: 2 g,
Polyunsaturated Fat: 0.5 g, Carbs: 19 g, Fiber: 4 g, Sugars, 7 g, Protein: 2 g,
Sodium: 222 mg, Cholesterol: 0 mg
Basil Walnut Pesto
Serves 6.
INGREDIENTS:
1 tbsp unsalted walnut halves or pieces
1/4 cup fresh basil leaves
1 small clove garlic, minced
1 tbsp olive oil
1 tbsp grated reduced-fat Parmesan cheese
1/8 tsp sea salt
INSTRUCTIONS:
ONE: Heat a dry skillet over medium-high heat. Add walnuts and cook, stirring, for 3 to 5 minutes or until just slightly darkened. Remove walnuts from pan as soon as they start to brown and let cool slightly. Transfer walnuts to a mini-food processor and pulse several times until chopped. Add basil and garlic and pulse a few more times until combined. With processor running, slowly add oil. Scrape down sides of bowl, add cheese and salt, and pulse again until blended.
Nutrients per 1-tbsp serving:
Calories: 32, Total Fat: 3 g, Sat. Fat: 0.5 g, Monounsaturated Fat: 2 g, Polyunsaturated
Fat: 1 g, Carbs: 0.5 g, Fiber: 0.25 g, Sugars: 0 g, Protein: 0.5 g, Sodium: 53 mg,
Cholesterol: 1 mg
Recipe and photo by Nicole Hamaker
