Carrot Ginger Miso Soup

I have a whole new appreciation for sunshine after moving here to Seattle. When those rainy skies clear and those gray clouds lift, I am literally dancing with happiness. I'm practically sunbathing on the sidewalk (I don't have the luxery of a backyard). I'm taking advantage of every waking moment to enjoy the rays. Because sure enough, when we get three days in a row of completely clear skies this time of year, it's bound to be followed by ten gloomy ones.

This soup was made on one of those gloomy ones. I wanted to use the bunch of pretty carrots from the farmers market in a way that would warm my soul. I realized that I hadn't made carrot ginger soup nearly as much as I should have this winter. And so, I got to work putting this sunny soup together,

 

This carrot soup has some serious nutrition going on. It's brightened with the potent anti-inflammatory ginger and turmeric and is packed with beta carotene for glowing skin. The addition of traditional fermented miso paste boosts it up even further with an added detoxification benefit. As if that wasn't all enough, I topped it with some gorgeous green pea shoots and radish sprouts (because who am I kidding...I need something green on everything I eat).

Luckily, we've had some sunshine this week and I'm trying to do my best to soak up as much of it as possible. I've got a few more recipes up my sleeve this week as well, so stay tuned for some tasty goodness coming out of this kitchen of mine and into yours. Be well, everyone. And enjoy the sunshine.

Carrot Ginger Miso Soup (makes a lot of soup...you'll have leftovers)

2 onions, diced
2 pounds of carrots, or 2 bunches, cut into 1"chunks
5 cloves garlic, chopped
1 tsp turmeric
2" piece of fresh ginger, thinly sliced
4-5 cups of water or vegetable stock
salt, to taste
2 tbs miso paste
1-2 tablespoons maple syrup(depending on the sweetness of your carrots)
sprouts, pea shoots, cilantro, or avocado (optional toppings)

1. In a large soup pot over medium heat, saute the diced onion in some ghee, olive oil, or coconut oil with a pinch of salt for 5 minutes or so. Add the chopped carrots, garlic, sliced ginger, turmeric, and water. Bring to a boil and then reduce to a simmer and cover. Let simmer 20-25 minutes or until carrots are very tender.

2. Turn off the heat. Add the miso paste to the pot of soup. Puree the soup with an immersion blender until it's smooth. If the soup is too thick, you may add more water. Add maple syrup and sea salt to taste.  At this time, you may add some freshly grated ginger to the soup if you want it to have a spicier ginger kick. Serve with toppings of your choice.

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Super Delicious Homemade Kimchi

I am a self-proclaimed kimchi addict. The first time I ever tried it was at my favorite sushi restaurant in New York rolled up into a nori roll. The kimchi was made by the restaurant owner's wife, who was the sweetest Korean lady. The moment I tried her kimchi, it was love at first bite. I would have weekly cravings for her kimchi rolls and every time I ate one, I was totally blissed out. And to be honest, I've tried lots of kimchi since then, and none even come close to the flavor of hers. But put some kimchi, any kimchi, in front of me, and I'll still eat it all up in no time.

So what is a kimchi addict supposed to do when they end up spending seven dollars a jar on the stuff, only to have it disappear within a few short days? Make lots of homemade kimchi, of course! It's actually incredibly easy to make and is so much cheaper than buying it. And you get to have total control when it comes to ingredients.

I understand that some of you have no clue what kimchi is. Or maybe you do, and I'm just underestimating your intelligence. But it was a fairly new condiment to me up until 2 years ago when I tried those beloved kimchi rolls at the sushi restaurant. Anyway, kimchi is a traditional Korean condiment made with little more than Napa cabbage, some vegetables (even fruit!) of your choice, ginger and garlic, and spicy red pepper. These ingredients are all mixed together with some sea salt and fish sauce (or you can omit the fish to make vegan kimchi, which is still delicious) and packed into jars to ferment. Yes people, I said ferment. Yup, you leave the jars out on your countertop for about a week and the salty vegetables soon turn into a tangy, spicy, irresistable condiment teaming with beneficial bacteria.
Why are fermented foods, like kimchi, so freaking good for you? Well, like I said above, they're filled with beneficial bacteria that do miracles for your digestive health, and overall health, really. Probiotics (good bacteria found in fermented foods) are responsible for promoting regular bowel movements, strengthening the immune system, normalizing skin conditions, reducing cholesterol, maintaining bone health, and managing blood sugar levels. Also, the vitamin content of the raw fermented vegetables is actually increased the longer they ferment. By eating fermented foods, you're basically getting what you would get in a probiotic supplement, but in a food form, which is always better, in my opinion. Some other whole food sources of probiotics include lacto-fermented sourkraut and pickles, miso, yogurt, kombucha, kefir, and lots more!

Be sure to check out two great books all about fermentation, 'Wild Fermentation' and 'The Art of Fermentation', both by Sandor Ellix Katz. And, there are lots of fabulous food blogs and articles out there with incredible fermented food recipes, so just do some googling and you're on your way!

Kimchi
1 large head Napa cabbage, cut into bite sized pieces
2 baby bok choy, cut into bite sized pieces
3 large carrots, grated
1 daikon radish, julienned
1/2 of an onion, thinly sliced
1 apple, grated
5 scallions, cut into 1" pieces
7 cloves garlic, peeled
3" piece of ginger, peeled and cut into pieces
1/4 to 1/3 cup crushed red chili flakes, depending on how much heat you like
1/4 cup fish sauce (optional if you want to make it vegan)
1/4 cup unrefined sea salt

1. In a very large bowl, add the Napa cabbage, bok choy, carrots, daikon radish, apple, scallions, and onion.

2. Add the garlic, ginger, and red chili  to a food processor. Process until it forms a paste. Add this paste to your big bowl of vegetables.

3. Add salt and fish sauce to the bowl and massage everything with your (clean!) hands for 4-5 minutes until the vegetables start to break down and there is liquid forming at the bottom of the bowl.

4. Transfer the kimchee to one very large clean jar (or a couple of clean smaller jars), making sure to pack the vegetables in firmly, submerging them in brine. Make sure to leave at least 1 inch of free space at the top of the jars before securing the lids.

5. Leave the jars out on your countertop or in your pantry for a few days, periodically unscrewing the lids slightly to let out carbon dioxide. Also, I made sure to push the vegetables down under the brine with a clean fork every other day. After 3 days, you may begin to taste your kimchi. I liked the way mine tasted after 7 days, but feel free to let it go longer to get it really sour. When it is good and tangy to your liking, transfer the jars to the refrigerator where the kimchi can keep for months.

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Vegan Pho Noodle Bowl

People weren’t kidding when they told me that Seattle is a rainy city. In the winter, the skies are gray and misty almost everyday. It’s damp and cold and pretty miserable. I find myself drinking lots of tea to get by.  Aside from its rainy reputation, Seattle is also known for its amazing Asian food, especially Vietnamese. One really popular Vietnamese meal is a noodle dish called ‘pho’, pronounced as if you’re starting to say the bad f-word and leave off the “ck”. There are Vietnamese restaurants  advertising pho all over the place here, literally on every street! Traditionally pho is made with beef broth, but I’ve seen a lot of vegetarian versions here (Seattle is really veg-friendly). On a cloudy, cold day a few weeks ago, I couldn’t pass up the opportunity to try a steaming bowl of vegetable pho. And holy crap, it was delicious. It is the perfect thing to eat on a rainy day.

I was super excited to make my own version of pho, and it did not disappoint. The smell of the simmering broth on the stove filled my entire apartment with its warm, inviting smell.  I used a bunch of warming spices that release a subtle flavor to make a delicious, savory broth. The star anise and ginger are classic additions to pho broth and all the others are an integral part in making this broth fantastic. You don’t need the beef to get that savory taste. Nope, not at all.

The vegetables are vibrant and the garnishes! Oh the garnishes! Let’s just say that Thai basil is freaking delicious.  Don’t skimp on the basil or cilantro. In addition to adding tons of nutrients, they also add so much flavor a make the soup taste so fresh.

Vegetable Pho (makes 2 very large bowls or 4 smaller bowls)

Broth:

2 large onions, peeled and roughly chopped

5 crimini, shiitake, or button mushrooms, sliced

7 cloves of garlic, each clove sliced in half

1 3” piece of ginger, sliced

1 ½ tablespoons fennel seeds

4 cardamom pods

4 star anise

7 whole cloves

1 tsp black peppercorns

1 cinnamon stick

2 tsp coriander seeds

1 Tbs sea salt

7 cups water

1.  Put all of the broth ingredients (spices, onions, mushrooms, ginger, garlic and water ) in a pot. Bring to a boil and let simmer one hour or more with the lid on.

2. Strain broth through a mesh strainer into another pot and set aside. Discard the solids.

Noodle Bowl Add-Ins:

Rice noodles

Broccoli, cut into tiny florets

Carrots, thinly sliced

Baby bok choy (or baby spinach), roughly chopped

Snow peas, sliced

Garnishes:

Thai basil, cilantro, mung bean sprouts, lime, scallions, tamari, sriracha

Assembly:

1. Cook rice noodles according to package directions. Strain them and divide them between the bowls you will be eating from.

2. Add your vegetable add-ins to the hot pot of broth.  Heat very gently on the stove just until the the broccoli turns bright green and the bok choy (or spinach) wilts.

3. Ladle the broth and vegetables into the bowls of cooked rice noodles. Garnish with lots of Thai basil, cilantro, mung bean sprouts, scallions, lime juice, tamari, and sriracha. Enjoy.

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Five Minute Spaghetti Squash Bowl

I don't know about you, but I've been in many situations (usually at the end of a long week) where I look into my refrigerator and there's hardly anything in there but a few odds and ends. And it's during these instances where my mind starts creating and discovering ways to combine whatever little bit of produce and leftovers that I have into meals. And I have to say, most of the time, I'm pretty impressed with my brief moments of genius. This meal was the product of one of those moments.

I realize I've never talked about spaghetti squash before on the blog, but I have to say it's one of my favorite squashes to cook with. All you do it cut it in half, scoop out the seeds, drizzle it with olive oil, and roast it cut-side-up at 375 degrees for 45 minutes to an hour. You then gently scoop out the flesh with a spoon and magically, you have spaghetti! Not just any type of spaghetti, but crazy healthy, vitamin A packed and perfectly al-dente spaghetti that can be used any way you would typically serve regular spaghetti. It's really awesome with a quick sauce made with sundried tomatoes and lots of garlic, I might add. Anyways, for this meal, I had half of a leftover cooked spaghetti squash in my refrigerator, plus a half head of broccoli. There were some kalamata olives leftover from a previous meal, plus a bit of goat feta cheese that I had bought as a treat a few days prior. That was about it. So, all I did was put the squash and broccoli in a frying pan with a splash of water, warmed it up until the broccoli was bright green, and topped it with the olives and cheese, plus a healthy grind of black pepper. It was one of the best lunches I had all week. Plus, it was ready to eat in 5 minutes. Gotta love those moments of genius.

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