Tomato Lime Soup

I had a jar of diced tomatoes sitting in my fridge for a few days. I stared at me every time I opened the fridge but I didn't know what to do with it. I wasn't into making pasta sauce or using it on my rice, steamed veggies and miso dressing bowl. Tonight I decided that it had to be eaten or thrown out. I scrounged around and pulled a few things out of the fridge to create a masterpiece. I had some onion, celery, a lime, fresh cilantro and garlic. It was super quick and ridiculously easy. It came out tasting fresh and zesty. Shows that even if you have very little to work with you can create a tasty dish. Sometimes having less ingredients is better. I challenge you to post the ingredients that you have in your fridge in the comments box. I will put them together into an inventive dish. Tomato Lime Soup Serves 2 (easily doubled) 1 tbsp olive oil 1 stalk celery, finely chopped 1/4 cup onion, diced 2 cloves garlic, minced 2 cups diced tomatoes, juice and all 1 tsp raw honey 1/4 cup cilantro, chopped 1 lime, juiced a pinch of salt In a small pot heat olive oil on medium/low and add onions, celery and garlic. Cook for five minutes then add tomatoes. Cook for 5 more minutes. Turn off heat and blend soup with a hand blender. Add a bit of water if it is too thick. Stir in cilantro, lime and honey. Add salt to taste, just a pinch. That's it. I topped it with a thin slice of Tipsy Jane cheese from Jerseyland Organics Enjoy! And let me know what's in your fridge...

I'm Back!

Not that I went anywhere, I think I just got blogged out and distracted by other things. I can't believe how long it has been. I have been cooking up new recipes along with new ideas for my revised website that will be launched in November. As well I am organizing some new workshops, which include cooking classes at a new space. Oh and I am getting together the new Squamish Wellness Directory. Wow, a lot of stuff on the go, but I seem to be keeping my focus. In order to keep the recipes going here on the blog I am poaching a recipe from my monthly recipe club. This one is from February. It is a nice warm and satisfying soup. I love chickpeas, they add some "meat" to a veggie soup. Here is a chickpea soup for you to enjoy on a rainy day. 1 large yellow onion, chopped 2 stalks celery, chopped 1 tsp extra virgin coconut oil 1 tsp dried basil 1 tsp dried thyme 1/2 tsp ground kelp 1/2 cup millet 2 cups cooked or 1 can chickpeas, drained and rinsed 2 cups veggie stock 2 cups water 2 cups cauliflower, chopped 2 cups kale, chopped 1/4 cup parmesan cheese, grated

• Saute onion and celery in a large soup pot with oil for 5 minutes
• Rinse millet well and add to the pot along with veggie stock, water, herbs, kelp and chickpeas.
• Bring to a boil, turn down to a simmer and cover for 25 minutes.
• Stir in kale and cook for 2 more minutes.
• Serve topped with parmesan.

Quick and Tasty Tomato Rice Soup

This one is great for those times that you don't want to cook or you don't have anything in the fridge. The recipe is simple and will be posted on my website but here is the sneak preview.

This soup can be wheat and dairy free, vegan too!

Dice half an onion and get it cooking on low/medium heat in a bit of olive oil. Open up a big can of diced tomatoes. Chop up some garlic and put it in the pan with the onions. Add two tbsp of brown rice flour and stir in. You can use any type of flour really. Brown rice is gluten free though and adds some body to the soup. Drain some of the tomato juice from the can into the pot and whisk into the flour mixture. Now add the rest of the tomatoes, a pinch of salt, 1 tsp of basil, 1 tsp of honey and some cayenne pepper if you like.

Pull out your hand blender if you would like to make a smooth soup. If you have leftover brown rice add it to the soup now. Bring the soup up to temperature and serve with grated raw organic cheddar or a sprinkling of nutritional yeast. Have it with a handful of greens too!

Enjoy the simplicity!

Broccoli Mushroom Asian Soup with Amaranth

I was intending to make the quinoa egg soup that is in my monthly recipe program for lunch today. I wanted to take a photo of it for the e-zine. I went into the kitchen and started making it only to realize I didn't have most of the ingredients. Quinoa for one. So I decided to do what I soften do; improvise. It started off the same as the quinoa and egg soup recipe, a diced onion cooking in a bit of olive oil on low heat. Then I added the bit of amaranth I found in my stock of grain jars. I poured in 2 cups of water and put a lid on it to simmer away for 15 minutes. Amaranth is an amazing teensy grain. It is packed full of protein and calcium. The amaranth and broccoli make this recipe great for anyone concerned about their calcium intake. Green veggies like broccoli are an excellent source of calcium.

Back to the soup recipe

Meanwhile I chopped up some broccoli and some fancy mushrooms, shitake I believe. I tossed in the veggies along with 2 tsp of tamari and 1 tsp of brown rice vinegar. I let that cook for 3-4 minutes until the broccoli turned bright green and then I took it off the heat. I dished it up and topped it with some crunchy seaweed and some Italian parsley. I realize the Italian parsley throws off the Asian theme a bit but I guess that's how fusion cooking was born. Cilantro may have been a better choice but I actually quite enjoyed the Italian flat leaf parsley.

If you would like to try out a recipe for barley risotto or chickpea hot pot you can get them at http://www.ahealthierme.ca/rahm.htm

Have that with a slice of rye toast and you are ready for the rest of your day. I am going to take off into the Smoke Bluffs behind my house for a hike.