I know that it it spring, but I still have a winter farm share for another month and will be cooking and eating roots and squash until the summer share starts in early June. And I am good with that cause I love me some root veggies and butternut squash. But, yes, it is spring and my body isn’t craving the super hearty, rich foods that it was just a few short weeks ago (more like last week) When the temperatures first start to go up, I usually want my food to not feel as heavy or my spices to be quite at warming (I am still all over curries and hot hot hot sauces in the summer). It’s like I have said before, I tend to change up my spices with the seasons.
So to give a lighter feel to a heartier squash, I busted out one of my favorite spices, the oh so lovely tarragon. It has a sweet, light, fruity and floral taste that pairs beautifully with the squash and onions. It give the dish a nice spring like flavor that will leave you feeling satisfied without wanting to move directly onto the couch and hide under a blanket. This is a eat and ride you bike kind of dish ( you don’t actually have to go for a bike ride if you don’t want to)
Note. If I had a grill, I would definitely cook this dish on it. As of now, I don’t own one so I am left to cook on the stove. But by all means, if you have a grill, do it up!
Half of a medium sized butternut squash (or use a whole one.. I had a half in the fridge that was waiting to be cooked) and one whole onion (two if you use a whole squash) Apple cider vinegar, olive oil, salt , pepper, garlic powder, and, last but not least, the oh so fragrant and tasty, tarragon.
Chop the onion and the squash into big chunks. If you don’t like the skin of the squash, you can peel it, but I like it so I don’t peel. Drizzle olive oil in a pan or a baking sheet, toss the veggies in and add the garlic powder, tarragon, salt and pepper and a few splashes of apple cider vinegar. Toss around. Stick into oven at 425 degrees for about 30-40 minutes. When the squash is tender and the onions are cooked, remove from oven.
I am pretty sure you can figure out the rest.
Happy day!
-C
Tarragon Butternut and Onions
Half of Medium Butternut Squash
1 Large Onion
1 Tablespoon Dried Tarragon (use fresh if you have it.. 2 tablespoons)
2 Tablespoons Apple Cider Vinegar
1 Teaspoon Garlic Powder
Salt ans Pepper
Olive Oil
Chop squash and onions into similar size pieces. Toss in a skillet or on a oiled baking sheet and add the rest of the ingredients. Toss around and place into a 425 degree oven for about 30-40 minutes or until squash is fork tender.
Remove from oven and eat.
Make as a side dish or add to a salad. Eat as a light lunch, or a midnight snack… eat it however you want.
Another week in the Siberian Express (and another catchy name for weather) The lake is completely frozen over and the snow piles are getting bigger then ever… We are in the dead of the winter, which means it an only get better from here.
Yes cold, but not a bad week. I have been getting our stuff together to start the ever daunting task of filing our taxes (blaaahhhhh), and the lovely mister has spent his week pretty much dealing with everyone’s frozen pipes (poor guy), but we have managed to fit in a little fun. Dinner with sisters. A day with a little that included a lunch date of clementines and mustard. We even went to a high school play that my littlest sister was in. (She was so freaking awesome!) Plus, this week I have really noticed the longer amounts of daylight happening. (I can’t wait for daylight savings) I can feel it in my inner most parts of myself..that its going to be spring soon!!! I just need to keep from freezing to death for a few more weeks.
Here is some fun internet stuff I have found this week.
Ever wonder how mushrooms grow? Take a look inside a mushroom house.
These Stuffed pets are pretty funny. If I were to bring home a stuffed animal that looked like the trash dog, he would almost certainly love it for about a week, but the moment he feels like he is not getting the adequate amount of attention, would stand in front of me and slowly tear it apart. (because that’s what he does)
I want to make this Marbled paper… But am going to wait until I can do it outside, so maybe in like a few months
And a few bits from the real world
This little is rocking out to some sweet tunes….We started out listening to Beck and ended up listening to Elmo. I guess that happens sometimes.
Can I buy then all? I am a plant hoarder… and can never get enough. I took this picture, walked away to contemplate about weather or not to buy the purple one, went back and someone else had grabbed it. Bummer,…So instead I bought some fresh daffodils, YAY!
Romanesco. A cross between cauliflower, broccoli, cabbage, brussels sprouts, and a space ship. Pretty Pretty!
It took this guy about 5 minutes to cross over this bridge. The stick in this mouth was too long and would get stuck between the two railings. It was some funny shit.
Of things to come!!!
Have a fantastically lovely week..It’s the last one of February!
-C
Weird week. I feel like I have been so busy, but can’t quite figure out with what. I guess winter can do that to you, you know, when leaving the house kind of feels like a chore. Yup, it’s mid February when its cold, windy, snowy, and kind of mah. But it’s cool cause I feel like it’s all down hill from now. Soon we will be looking at an extra hour of daylight and hopefully some above freezing temps! (I think we have had a record amount of days below freezing here in VT) No, I am not complaining, just looking forward to getting out of hibernation.
Anyway, here is some internet stuff I have found fun and interesting this week
And some life stuff from the week…It was farm share week and yes, that’s a kohlrabi bulb. And no, I have never in my life seen a kohlrabi as big as this one. It is for real bigger then my head. If I didn’t know my farm was organic, I would think that they were growing these in toxic sludge. Wondering what I am going to do with it? Come back this week and see.
Oh my love… A few days ago I had my super comfy warm rag wool mittens stolen from me at the gym. I know, I was so pissed, but hopefully whom ever stole them is getting good use out of them. Anyway, to my Valentines Day surprise, the mister got me a new pair and sewed a heart into the palm of one. So freaking cute right!
I like to take a look back at old pictures when I am feeling the crazy.. This one makes me think of summer and our honey bees. (That’s the mister digging into the top bar hive)
The blue sky! And oh man am I craving some traveling. I think this was taken somewhere is Colorado. I want to go back.
Well that’s about it. Hopefully where ever you are, you are warm and staying out of crazy. Just wait, a few more weeks we will have more daylight and I bet even some above freezing temperatures because it has to happen, right?
Have a great week!
-C
When something goes on sale at the grocery store, I tend to buy it. Being that it is Valentines Day this week, all the stores are having specials on all sorts of sexy things… and strawberries are one of them. Now I am not a huge fan of buying produce that is terribly out of season, but I can’t help myself…a good deal is a good deal and the strawberries were a super good deal. I was just going to make some sweet ass strawberry jam or maybe a lovely strawberry cake with them (and I probably still will), but these strawberries are actually super juicy and full of flavor, and it’s always nice to eat some full flavor freshy strawberries… especially soaked in balsamic vinegar. And yeah, I think that this salad is pretty sexy, so it makes for a perfect Valentines day dish.
A handful of ingredients and 5 minutes will get you to a fantastic salad experience.
A bowl of baby spinach, a few chopped up strawberries*, half a sliced avocado and a small handful of toasted almonds.. Oh, and don’t forget the balsamic vinegar….
*Note.. Strawberries are kind of heart shaped already so if you want, reserve a few slices to fancy up you salad presentation, but chop up the rest into smaller pieces.
Pour the vinegar on the strawberries and let sit for at least 5 minutes. (the longer the strawberries can sit with the vinegar, the better)
Pile it on.. thinly slice avocado.. rough chopped toasted almonds… It’s pretty much as easy as it can get.And last but not least, toss on the balsamic soaked strawberries and drizzle the remaining vinegar. (if you made hearts, place on top to make pretty) Sprinkle with a pitch of salt and pepper and pow! Fancy, sexy, delicious salad.
Not to shabby for 5 minutes and a handful of ingredients. Anyone (don’t feed to a person with nut allergies) would be so syked to be fed a salad like this… You yourself should be pretty excited to eat a salad like this. Heck, I am excited to eat a salad like this!
A love salad for everyone and everyday!
YAY for Thursday and Happy meal planning!!!!
-C
♥ Balsamic Strawberries on Spinach Almond Avocado Salad ♥
Ingredients for 1 large or 2 small salads
3-4 ripe strawberries
handful of roasted almonds (slivers or whole)
1/2 avocado
2 tablespoons Balsamic Vinegar
3 cups baby spinach
Pinch of salt and pepper
Dice strawberries into small pieces (reserve a few whole slices for heart shapes if you want) and toss in a small bowl with the balsamic vinegar. Let sit for at least 5 minutes. Rinse and dry spinach. Place in a bowl(s) and top with thinly sliced avocado, chopped almonds and balsamic soaked strawberries. Drizzle the residual vinegar on top and sprinkle with a pinch of salt and pepper.
Eat with a fork
This weekend I made a stand of paper hearts that live all around the house. An early Valentines for my mister. We don’t do fancy dinners, store bought cards or gifts….. Handmade and pretty is what we do.
These hearts hang from the ceiling and toss pretty heart shadows on the walls…..and make both of us smile.
The making of stringed paper hearts is so very simple. What you need is..
One or more different colors of card stock paper
scissors
A sewing machine with thread..(can be hand sewn for sure)
To start, cut out a bunch of hearts, as many as you want. You can free form cut them (that’s what I did) or you can either make a template and rouse a cookie cutter or something and trace, if you want perfect uniform hearts.
Decide on a color pattern (I did red, pink, white, brown, repeat) or random is nice too.
Start sewing the hearts. (I used a scrap to get started..and use the scrap piece for tacking to the ceiling). You can either sew hearts close together or leave an inch or two in between each. One trick I have learned when sewing strands of paper is to give a little tension to the strand as you are sewing…it helps keep the machine from jamming up.
You are done when all the hearts are sewn… And hang them up or, if you want to save them for a surprise for Valentines day, wrap strand around a piece of cardboard. Leave up for a day, for a week, or like us, all year long.
Hearts everywhere…so simple, so pretty, so much love!
-C
I don’t think I need to tell anyone about how weird the past few weeks of weather have been, so I will just leave it alone because we don’t need to keep thinking about how stupid cold it is outside or that the next week is only suppose to get worse. Booooo, but oh well. More time for cooking, reading, and trolling the internet (I have spent a little more time then usual getting sucked into the world-wide web.) Beacause I have been spending a little more time interneting, I have added an addition to my usual happy bits, a few links that I have stumbled upon that I think are cool and of things that I want or want to make… Cool internet stuff…..a bit of internet happy.
So I recently discovered that I can waste a good amount of time on pintrest, especially looking at interiors and architecture and clothes (which I found really weird, but with one pin, an open can of worms…Dangerous stuff). I have a long way to go before I have nearly as many pins as other folk, but I am getting a good a start. Check out my boards…
I smiled so much when I read this article. So sweet and are some of the coolest tattoos ever.
The original nomad. I am not a hot tub person (it makes me feel like I am being cooked..) But I might be able to get into one of these when doing some camping.
I practically started salivating when I saw this falafel. I am so going to make it for a special mister and me dinner!
I don’t have any big kitchen utensils… like a kitchen aid or a panini grill, and for now, I am ok with that, but I really want this waffle iron. I could so use the crap out of it.
So that’s some internet stuff and here are a few life moments…..
I got to hang out with my little sister for the first time in like a month… She is just so busy being busy. I guess high school,play practices and boys and friends can fill up ones time at 15… but I miss her so much! I was very excited that she was able to hang out with me this week. What did we do? Well we spent most of out time together taking pictures of her in my glasses, making food and then taking pictures of her eating food. (She is eating whipped carob moose… like one should eat it) A fantastic day of silliness.
I have been feeling like I might be fighting off an illness so I have been eating this Turmeric Ginger Garlic Carrot soup which I have been adding cabbage and topping with these pickled heart beet, all week long. So tasty and full of so much good.
Oh yeah. Me, the mister, my sister, and her lovely little little went to Ikea this week. (the littles first international trip!!! Over the border and into Montreal) And of course at the end of any good shopping trip there is some type of food…. She was so excited for the hot dog and frozen yogurt cone at check out. Champion food eater this one is.
And what’s not to love about pretty flowers (primrose)…..Sadly this is not a current picture. I need to get me some color today.
Which leaves me with my goals for the day..
Get 2 new library books (and return the huge stack by the door)
Make something tasty good for dinner and prep food for the week
clean bathroom and change sheets
buy flowers
Take a nap
Hope you all have a great day and the most splendid week!
Stay warm!
-C
Because I love beets, I love celeriac and I love to pickle things…. And I love hearts. And Valentines Day is just around the corner so I though it appropriate to share these little darlings with you because even if you are not a fan of pickled beets or celeriac, you have to admit that these are just the cutest pickles you have ever seen. I have made a batch, sitting in the fridge, awaiting some sweet little dinner date that me and the mister will have come Valentines day. Or not, we might just eat them all before hand… because everyday is like Valentines day for us! (blah, barf, but awe, we are so cute!)
This is my basic pickling recipe….I figured you will want to pickle everything and anything once you realize (if you haven’t already) how amazing pickled everything is! And how easy it is to do it yourself.
My Pickling method……
Choose the jar that the pickles will live in
Prepare and pack the stuff that is going to be pickled into the jar… leave about and inch of head space
Fill the jar to the top with a half water and half vinegar solution (I usually use apple cider vinegar because I think it adds a bit of sweetness.. I don’t like to pickle with sugar)
If going for a crispy pickle (like green beans or crunchy carrots)…. strain liquid into a pot with a teaspoon of salt per cup of liquid and any spices* that you want to use and bring to a boil Add back to jar
If going for a more tender pickle (like beets or celeriac), dump the liquid and the veggies into a pot with a teaspoon of salt per cup of liquid and any spices* you want to use. Bring to a boil for a few minutes, then remove and replace back into jar.
Place lid and stick in fridge for at least a day….(I alway cheat and end up taking a bite within the first few hours) The flavor only gets better after being in the fridge for a couple of days.
*You can spice your pickles anyway you see fit…. I like to use peppercorns, garlic, mustard seeds, celery seeds red pepper flakes. Or for a little sweeter and more fragrant pickle, cinnamon stick, cardamom pods or star anise…the possibilities are endless.
Pickles are usually good for about a month, but I have never been able to keep them that long!
A little about these specific pickles……
I used one medium celeriac root, and 2 small beets. Sliced about a 1/4 inch thick and then used a cookie cutter to make the hearts. The chosen vinegar was apple cider, and yeah ,you must pickle both the inner and outer hearts….don’t waste the outer heart! And the spices I used were black mustard seed and peppercorns.
And they be amazing!!!!
Have a Fantastic Weekend!! Hopefully full of warm weather, fluffy clouds, and lots of pickles!
-C
There is a joke about Vermonters, that all we talk about is the weather. Well, it’s kind of true. But to our defense, we get a lot of weather, and it’s always changing and intense and both lovely and crazy and all over. So yeah, we talk. A lot, about the weather. And on that topic, I am trying so hard not to complain, but honestly, I am getting a little sick, both physically and mentally from all of these super, to freaking cold temperatures. Yesterday the high was 0 ( which was at like 2 in the morning) and factor in the windchill, the temp stayed at like 25 below. It f**king sucks. I can’t stay outside for too long or else I will probably die. The dog is having a hard time making it around the block before he gets ice paws, and the mister, well he even started wearing gloves (he wears a sweater all winter and never gets cold…..he is officially cold)
And not only is the cold keeping us all indoors, but its making us all borderline sick. We both have been fighting something for the past few week. The headaches, stuffy nose, chest congestions. The puppy is getting super dry skin and gave himself a hot spot. BLAh!! Ok, enough! No more complaining
Because I do really love the winter and all the pretty snow!!!!
But we are feeling kind of sick so to make us feel oh so much better, a fantastic, super tasty, healing, good for me, good for you, soup. Turmeric ginger carrot… oh man. Made with lots of ginger, turmeric and garlic and finished with a drizzle of raw honey. This soup is exactly what we need. All ingredients scream.. FEEL GOOD, BE WARM AND COZY! Almost everything in it has antibacterial and anti inflammatory properties. The veggies are hearty and heathy and just eating soup helps to keep hydrated. And the best part..it tastes so freaking amazing.
So whether you are feeling a little mah, or just a little hungry.…this soup is where it’s at!
Lots of chopped up carrots, a small onion, a little bit of cauliflower I had left over and a small beet. If you don’t have the cauliflower and or a beet, just use ares pepper or another 2 carrots.. no biggy.
Then we have the fresh ginger ( you can use powdered) turmeric and garlic. All the good healthy spicy and yummy stuff.
I accidentally spilled the turmeric on the counter..but it kind of looks like I might have done it on purpose… yeah, let’s go with that. Chop the garlic and he ginger into chunksAnd toss into the pot to warm and activate. Just a little toasty toast.
And the veggies are roasted and tender and smell so good. It took a lot of will power to not eat the whole pan right there.
I added the roasted veggies and 3 cups water straight into my pot with the spices because I used an emulsion blender. If you are using normal blender, add the veggies, the toasted spices and the water to the blender and blend until smooth. Then transfer to a pot.
Pretty much all blended together….(I left a few big chunks in there to snack on while I was waiting to eat serve…I was really hungry) and let to simmer for a little longer…
And now ladle into a bowl and get ready for a fantastic finish… drizzle a spoonful of raw honey into soup…….so so good. You could add the honey before serving, but heating it kills all the good antibacterial stuff so that’s why we wait. Then I sprinkle some chopped kale and chives. (do it if you want, but not necessary)
Now enjoy. Let the warmth wash over you and feel all those good spices helping to fight the good fight to keep you well and all the yummy to satisfy your hunger.
And lets hope for some warm (above 0!!) weather!
-C
Turmeric Ginger Carrot Soup
Ingredients
5 large carrots
1 small onion
1 small beet*
quarter head cabbage ( or a cup of frozen)*
2-3 teaspoons turmeric
2-3 tablespoons fresh ginger (1/2 teaspoon if using powdered)
4-6 cloves garlic
salt pepper
raw honey (omit if vegan)
* If you don’t have or want to use beet and or the cauliflower, you can use a red pepper, a small sweet potato, or just use a few more carrots.
Chop all veggies into similar sized chunks and toss into a lightly oiled pan or on a baking sheet and sprinkle with salt. Stick in oven at 425 for about 30 minutes or until all veggies are fork tender.
In a large soup pot or dutch oven, toss chopped garlic, ginger and the turmeric and place on medium heat for a few minutes to activate the spices. Add the roasted veggies and 3 cups water to pot (if using emulsion blender) and blend until smooth. If using a blender, add the toasted spices, roasted veggie and 3 cups water and blend until smooth then transfer to a large pot or dutch oven. Add salt and pepper to taste. Turn heat down to simmer and let cook for an addition 10 minutes.
When ready to serve, ladle soup into bowl and drizzle a spoonful of raw honey into soup. Garnish with fresh chopped kale, chives, cabbage or whatever you want. (or nothing is good too)
THE LOVELY CRAZY
September 19, 2015 by maximios • Blog
So to give a lighter feel to a heartier squash, I busted out one of my favorite spices, the oh so lovely tarragon. It has a sweet, light, fruity and floral taste that pairs beautifully with the squash and onions. It give the dish a nice spring like flavor that will leave you feeling satisfied without wanting to move directly onto the couch and hide under a blanket. This is a eat and ride you bike kind of dish ( you don’t actually have to go for a bike ride if you don’t want to)
Note. If I had a grill, I would definitely cook this dish on it. As of now, I don’t own one so I am left to cook on the stove. But by all means, if you have a grill, do it up!
I am pretty sure you can figure out the rest.
Happy day!
-C
Tarragon Butternut and Onions
Chop squash and onions into similar size pieces. Toss in a skillet or on a oiled baking sheet and add the rest of the ingredients. Toss around and place into a 425 degree oven for about 30-40 minutes or until squash is fork tender.
Remove from oven and eat.
Make as a side dish or add to a salad. Eat as a light lunch, or a midnight snack… eat it however you want.
Yes cold, but not a bad week. I have been getting our stuff together to start the ever daunting task of filing our taxes (blaaahhhhh), and the lovely mister has spent his week pretty much dealing with everyone’s frozen pipes (poor guy), but we have managed to fit in a little fun. Dinner with sisters. A day with a little that included a lunch date of clementines and mustard. We even went to a high school play that my littlest sister was in. (She was so freaking awesome!) Plus, this week I have really noticed the longer amounts of daylight happening. (I can’t wait for daylight savings) I can feel it in my inner most parts of myself..that its going to be spring soon!!! I just need to keep from freezing to death for a few more weeks.
Here is some fun internet stuff I have found this week.
And a few bits from the real world
It took this guy about 5 minutes to cross over this bridge. The stick in this mouth was too long and would get stuck between the two railings. It was some funny shit.
Have a fantastically lovely week..It’s the last one of February!
-C
Anyway, here is some internet stuff I have found fun and interesting this week
And some life stuff from the week…
It was farm share week and yes, that’s a kohlrabi bulb. And no, I have never in my life seen a kohlrabi as big as this one. It is for real bigger then my head. If I didn’t know my farm was organic, I would think that they were growing these in toxic sludge. Wondering what I am going to do with it? Come back this week and see.
Well that’s about it. Hopefully where ever you are, you are warm and staying out of crazy. Just wait, a few more weeks we will have more daylight and I bet even some above freezing temperatures because it has to happen, right?
Have a great week!
-C
A bowl of baby spinach, a few chopped up strawberries*, half a sliced avocado and a small handful of toasted almonds.. Oh, and don’t forget the balsamic vinegar….
*Note.. Strawberries are kind of heart shaped already so if you want, reserve a few slices to fancy up you salad presentation, but chop up the rest into smaller pieces.
Not to shabby for 5 minutes and a handful of ingredients. Anyone (don’t feed to a person with nut allergies) would be so syked to be fed a salad like this… You yourself should be pretty excited to eat a salad like this. Heck, I am excited to eat a salad like this!
A love salad for everyone and everyday!
YAY for Thursday and Happy meal planning!!!!
-C
♥ Balsamic Strawberries on Spinach Almond Avocado Salad ♥
Ingredients for 1 large or 2 small salads
Dice strawberries into small pieces (reserve a few whole slices for heart shapes if you want) and toss in a small bowl with the balsamic vinegar. Let sit for at least 5 minutes. Rinse and dry spinach. Place in a bowl(s) and top with thinly sliced avocado, chopped almonds and balsamic soaked strawberries. Drizzle the residual vinegar on top and sprinkle with a pinch of salt and pepper.
Eat with a fork
This weekend I made a stand of paper hearts that live all around the house. An early Valentines for my mister. We don’t do fancy dinners, store bought cards or gifts….. Handmade and pretty is what we do.
These hearts hang from the ceiling and toss pretty heart shadows on the walls…..and make both of us smile.
The making of stringed paper hearts is so very simple. What you need is..
To start, cut out a bunch of hearts, as many as you want. You can free form cut them (that’s what I did) or you can either make a template and rouse a cookie cutter or something and trace, if you want perfect uniform hearts.
Decide on a color pattern (I did red, pink, white, brown, repeat) or random is nice too.
Start sewing the hearts. (I used a scrap to get started..and use the scrap piece for tacking to the ceiling). You can either sew hearts close together or leave an inch or two in between each. One trick I have learned when sewing strands of paper is to give a little tension to the strand as you are sewing…it helps keep the machine from jamming up.
You are done when all the hearts are sewn… And hang them up or, if you want to save them for a surprise for Valentines day, wrap strand around a piece of cardboard. Leave up for a day, for a week, or like us, all year long.
Hearts everywhere…so simple, so pretty, so much love!
-C
So that’s some internet stuff and here are a few life moments…..
Which leaves me with my goals for the day..
Hope you all have a great day and the most splendid week!
Stay warm!
-C
Because I love beets, I love celeriac and I love to pickle things…. And I love hearts. And Valentines Day is just around the corner so I though it appropriate to share these little darlings with you because even if you are not a fan of pickled beets or celeriac, you have to admit that these are just the cutest pickles you have ever seen. I have made a batch, sitting in the fridge, awaiting some sweet little dinner date that me and the mister will have come Valentines day. Or not, we might just eat them all before hand… because everyday is like Valentines day for us! (blah, barf, but awe, we are so cute!)
This is my basic pickling recipe….I figured you will want to pickle everything and anything once you realize (if you haven’t already) how amazing pickled everything is! And how easy it is to do it yourself.
My Pickling method……
*You can spice your pickles anyway you see fit…. I like to use peppercorns, garlic, mustard seeds, celery seeds red pepper flakes. Or for a little sweeter and more fragrant pickle, cinnamon stick, cardamom pods or star anise…the possibilities are endless.
Pickles are usually good for about a month, but I have never been able to keep them that long!
A little about these specific pickles……
I used one medium celeriac root, and 2 small beets. Sliced about a 1/4 inch thick and then used a cookie cutter to make the hearts. The chosen vinegar was apple cider, and yeah ,you must pickle both the inner and outer hearts….don’t waste the outer heart! And the spices I used were black mustard seed and peppercorns.
And they be amazing!!!!
Have a Fantastic Weekend!! Hopefully full of warm weather, fluffy clouds, and lots of pickles!
-C
And not only is the cold keeping us all indoors, but its making us all borderline sick. We both have been fighting something for the past few week. The headaches, stuffy nose, chest congestions. The puppy is getting super dry skin and gave himself a hot spot. BLAh!! Ok, enough! No more complaining
Because I do really love the winter and all the pretty snow!!!!
But we are feeling kind of sick so to make us feel oh so much better, a fantastic, super tasty, healing, good for me, good for you, soup. Turmeric ginger carrot… oh man. Made with lots of ginger, turmeric and garlic and finished with a drizzle of raw honey. This soup is exactly what we need. All ingredients scream.. FEEL GOOD, BE WARM AND COZY! Almost everything in it has antibacterial and anti inflammatory properties. The veggies are hearty and heathy and just eating soup helps to keep hydrated. And the best part..it tastes so freaking amazing.
So whether you are feeling a little mah, or just a little hungry.…this soup is where it’s at!
Lots of chopped up carrots, a small onion, a little bit of cauliflower I had left over and a small beet. If you don’t have the cauliflower and or a beet, just use ares pepper or another 2 carrots.. no biggy.
Then we have the fresh ginger ( you can use powdered) turmeric and garlic. All the good healthy spicy and yummy stuff.
And now ladle into a bowl and get ready for a fantastic finish… drizzle a spoonful of raw honey into soup…….so so good. You could add the honey before serving, but heating it kills all the good antibacterial stuff so that’s why we wait. Then I sprinkle some chopped kale and chives. (do it if you want, but not necessary)
Now enjoy. Let the warmth wash over you and feel all those good spices helping to fight the good fight to keep you well and all the yummy to satisfy your hunger.
And lets hope for some warm (above 0!!) weather!
-C
Turmeric Ginger Carrot Soup
Ingredients
* If you don’t have or want to use beet and or the cauliflower, you can use a red pepper, a small sweet potato, or just use a few more carrots.
Chop all veggies into similar sized chunks and toss into a lightly oiled pan or on a baking sheet and sprinkle with salt. Stick in oven at 425 for about 30 minutes or until all veggies are fork tender.
In a large soup pot or dutch oven, toss chopped garlic, ginger and the turmeric and place on medium heat for a few minutes to activate the spices. Add the roasted veggies and 3 cups water to pot (if using emulsion blender) and blend until smooth. If using a blender, add the toasted spices, roasted veggie and 3 cups water and blend until smooth then transfer to a large pot or dutch oven. Add salt and pepper to taste. Turn heat down to simmer and let cook for an addition 10 minutes.
When ready to serve, ladle soup into bowl and drizzle a spoonful of raw honey into soup. Garnish with fresh chopped kale, chives, cabbage or whatever you want. (or nothing is good too)