Chilled ginger-citrus carrot and beet soup

Soup in the summertime seems like a ridiculous idea.  It’s already hot out; you don’t need your dinner to warm you up even more.  A chilled soup on the other hand, can end up being exactly what you might be looking for.  Last summer I had my first experience with chilled soups one Saturday afternoon while perusing the farmers market.  A woman was giving samples of her homemade cold soups, and after trying one I promptly bought 3 containers, it was that good.  The best one that I had was by far her chilled beet soup.  Beets are one of my favorite vegetables, I eat them hot AND cold so it makes perfect sense that a chilled beet soup would be a home run.  I wanted to see if I could do it.

Luckily, I got beets in my CSA this week! How convenient.  What makes this even better is that I have also been getting the most delicious Napoli carrots for the past few weeks too.  They are just the right amount of sweet with a clean crisp finish to them.   I can almost eat the whole pound raw in one sitting.  Good thing I refrained this week, because into my soup they will go!

organic beets

As with almost everything I make, I pretty much made it up as I went along.  I immediately knew the flavor profile that I wanted.  A bright note of citrus and a zip of ginger would definitely compliment the sweet carrots and earthy beets.  I thought back to my basic soup making knowledge and went at it.

Ingredients:

4 medium sized beets – cut into small chunks (the smaller the pieces the faster it cooks!)

About ½ pound of carrots (I just couldn’t part with them all!) – also cut into small chunks

About 4 ½ cups of organic vegetable stock – low sodium

1 clove of garlic, minced

1 spring onion bulb, diced – I also received these in my CSA, they have a light, sweet, onion flavor that I knew wouldn’t be too overpowering.  If you can’t find them, try using a shallot.

1 TBS olive oil

Juice of ½ lemon

Juice of ½ orange

1 TBS grated ginger – As I’ve noted in other recipes, a good tip is to keep your ginger in the freezer.  It stays fresh longer and you don’t have to worry about peeling it, you just use a microplane and grate what you need!

 

Making this was pretty simple, here’s what I did:

  • Sautee the garlic and onion in the olive oil (you want to cook out the raw flavor)
  • Add the stock and bring to a boil
  • Add the beets and carrots and cook until they are fork tender
  • Add the lemon juice, orange juice, and the grated ginger to the pot, stir, and take it off of the heat. *The last thing you want to be doing is adding a hot liquid to your blender, so make sure you let it cool down!!*
  • Once it’s cool, pour it all into the blender and blend!
  • Chill in the fridge for about an hour and EAT!!

chilled ginger citrus carrot beet soup in blender

 

I garnished mine with some pepitas (pumpkin seeds) and it tasted great!!

chilled ginger citrus carrot and beet soup

You can definitely eat this soup hot too, so keep it in mind during the fall and winter months.  Just reheat it on the stove after you blend it and enjoy.

Healthy Cauliflower “Fried Rice”

I’ve been having really hectic weekends lately.  Between the semester almost ending and all the presentations and school work that go along with that, and all of the friends in my life having babies and getting married, I haven’t had much time to prep my weekday meals like I usually do.  What this means for me is I’ve been eating a lot of salads and tuna haha. 

Luckily, last night I finally had some free time to get back in my favorite place, the kitchen.  I wanted to make a dish that I knew would yield a lot of food for me, but wouldn’t be a lot of work because I was exhausted! I love this dish because it’s not only packed with veggies, but it’s simple and easy to make!! I’m not a huge fan of take-out food, but if you’re a fried rice lover, I highly suggest trying this instead.  It’s a much healthier and more nutritious option and you will be pleasantly surprised at how much it tastes like you’re actually eating fried rice!

cauliflower fried rice

You can really throw whatever veggies you want into it, but here’s what I used:

  • ½ onion diced
  • ½ red bell pepper diced
  • ½ yellow bell pepper diced
  • Hand grated 5 baby carrots (because that’s what I had in my fridge!)
  • 3 cloves of garlic minced
  • Fresh grated ginger

You’ll also need:

  • 1TBS oil (I use extra virgin coconut oil)
  • 1 head of cauliflower
  • 2 eggs
  • 3 TBS low sodium soy sauce
  • Any protein you may want to add
  • salt and pepper of course 😉

Start by sautéing your onions in 1 TBS of oil until translucent.  Then add the garlic, ginger, and other veggies and cook through.

While the veggies are cooking, cut off the florets of the head of cauliflower.  Some stem is ok, just not big pieces of it as it doesn’t process as nicely as the florets do.  Pulse them in your food processor until you get a rice-like consistency.

Add the cauliflower rice to the pot of veggies and stir to combine.

While the added cauliflower is cooking through, I whisked together the 2 eggs and scrambled them in a separate small pan. 

To finish, add the soy sauce and scrambled eggs, (add whatever cooked protein you would like at this step too) mix it all together and voila! Dinner is served! This made 4 servings for me, but really I wanted to eat it ALL! I served it with some hand cut chili spice sweet potato fries that I made also, but that’s another post! Hope you enjoy!!

cauliflower fried rice and chili spice sweet potato fries

Frozen berry cereal

I recently discovered that I have a dairy intolerance, which is probably the worst food issue that could have happened to me. I desperately miss yogurt as a snack, so I’m trying out alternatives in hopes that I will find something worthwhile.
I cant say this comes even close but it was super delicious anyways! Grabbed a handful of different fruits I had on hand (green grapes, strawberries and blueberries, all organic) and threw in some ‘fresh ginger chia clusters’ from Whole Foods, topped it with almond milk and froze it. Not quite froyo but frozen berries are delicious anyways and I’ll definitely make this again for a colorful healthy snack.

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Soy and ginger marinated salmon with toasted quinoa and organic mixed baby greens

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Since this is a meal from my pre-blog days, I don’t have any measurements.  But this seems to be the most asked about recipe from my instagram so I figured it would be an appropriate first blog post!

To make the salmon: In a ziplock bag, I add some low sodium soy sauce (enough for the salmon to lay in it and absorb some) and grate about 1/4 teaspoon fresh ginger**into the bag and mix it together.  Add the salmon to the bag, gently mix the sauce around the fish and let sit for 20 minutes in the fridge.  Then bake at 375 for about 15 minutes.  The time depends on how thick your fish is so keep an eye on it, you want it to be opaque and flaky.

**I buy fresh ginger and keep it in the freezer so it lasts longer.  Also, when you keep it in the freezer it grates up nicely and you don’t even have to peel it, just grate the whole thing!!

To make the toasted quinoa and greens: Again, I don’t have any measurements, but quinoa multiplies in size when you cook it, so a 1/4 cup dry is usually good for 2 servings cooked for me.  To toast the quinoa, before you cook it, add it to a large dry skillet and heat it over medium heat swirling the pan around frequently, (the same way you might toast sesame seeds or almonds).  This gives the quinoa a nice nutty flavor since it’s pretty bland until you season it.  You can then prepare the quinoa according to the directions, and I like to use a little vegetable stock or chicken stock to replace some of the water also, which gives it more flavor.  Meanwhile, cut up some white onion and garlic and get that sauteing in a pan on medium low heat with some coconut oil or EVOO.  Add your favorite mixed green, this happens to be a mix of organic baby greens of spinach, kale, chicory, chard. collards and mustard greens.  Cook until the greens are wilted, then add your cooked quinoa and toss together.

Top the quinoa and greens mixture with the salmon, grate some fresh lemon zest over the whole dish and voila!!