Category: Dinner

Pumpkin Sweet Potato Soup

11/20/2023

Hi everyone! I am desperately trying to update this with SO many recipes that I am wanting to share with all of you. It's been such a season of a few months that I've slipped into just writing in my notebook and not translating back here. Thank you for being patient as I revamp into this space.

Anywho, one of the main tenets of eating Ayurvedically is to eat seasonally, and that my friends right now is lots of pumpkins, sweet potatoes, and gourds. Have you ever noticed that so many of the vegetables right now are deep oranges and reds? Well, it's not a coincidence. Right now, we happen to be in vata season, and naturally vata needs to bring in more heat and warmth to maintain its balance.

Oranges and reds happen to be the colors of fire and naturally pacify vata dosha. Nature is pretty amazing. All we need to do is learn to live in harmony with her, and gosh, so much will be taken care of. If only we can listen. Well, let's get to this.

This soup is crazy easy to make, simple, and packed with flavor. I hope this quick and easy one pot meal makes it to your kitchen and dinner table.

Ingredients:

1 medium pumpkin
1.5 sweet potato
1/2 red online
3 cloves garlic
10 black peppercorns
4 cloves
3 bay leaves
3 tsp salt
2 tbsp vegetable bouillon paste
Thyme
Black Pepper
21 Seasoning Salute
4 tbsp avocado oil
Water

Recipe:

Cut the sweet potato and pumpkin up and drizzle with your favorite oil, salt, and pepper. We're going to roast this in the oven until they are softened.
While the veggies are roasting, in a large dutch oven, warm up the oil. Add in the garlic and onion. Saute until both are softened. Add in the black peppercorns, cloves, and bay leaves.
When the pumpkin and sweet potato are ready, throw them into the pot, and mix in with the garlic and onion.
Next, we're going to add enough water to barely cover the vegetables--just enough that about 1 inch water sits above. Mix in the bouillon paste. Cover the pot and let everything come to a good rolling boil.
Turn the stove to low-medium. Using either an immersion blender or a normal blender, we are going to blend everything to make it nice and smooth. Be sure to take the bay leaves out first. (Everything else can be blended nicely)
Once everything is nice and smooth, add back into the post and add in thyme, black pepper, salt, and the 21 Seasoning Salute--all to your taste.
At this point, you're basically done. You can add in more water to thin it slightly down if you would like. It's all up to you!

I hope you enjoy this super quick and easy meal that is nourishing, pacifying, and perfectly aligns with the season!

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Kale Miso Noodles

6/2/2023

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We're addicted to noodles in my house. We love them in all varieties. So, it's not uncommon to always have a noodle dish on the menu for each week.

This week, well, as it happens--I had a TON of kale that was going to go bad if I didn't use it up soon. So, thus came the kale miso noodles. I'm going to tell you a bit about why we love this, and then we'll jump into the recipe. (Because we all know no one likes to see those recipe pages where it takes forever to get to the actual recipe itself).

We love kale in Ayurveda. Kale supports:

healthy detox of the body
movement of lymph and blood
balances kapha and pitta (both being predominant in this season)
is great for PRANA
and a million more things that I could rattle off for why you should eat it.

But for the sake of this recipe, just believe me when I say that you should incorporate kale as best you can. I'll add in one quick caveat--try not to eat it raw so much. We can talk about raw foods at another time, but again just trust me on this one.

Anywho, without further ado. Please enjoy this recipe as much as my husband and I did!

Ingredients:

3 cups blanched kale
2 heaping tsp miso (I used red miso, but feel free to use white miso as well)
2 inch piece of ginger
1 whole shallot
1 tsp soy sauce (more if you enjoy this flavor)
3 tsp umami seasoning
4 tbsp sesame oil
1/4 cup water
3-4 tsp guochang paste
Noodles of your choice (I used brown rice ramen)
Green onions for garnish

Recipe:

You'll need a blender for this recipe!
After blanching your kale, pop it into your blender with the miso, ginger, shallot, soy sauce, umami, sesame oil, guochang paste, and water.
Blend until you get a nice creamy sauce. Now, be mindful that you pour the water in a little bit at a time, in case you need to adjust the thickness/consistency of the sauce. This is what you'll be pouring into the noodles.
Blend until everything is perfectly smooth. Pour through a sieve and into a bowl.
This is where you adjust for salt and umami flavors specifically. Feel free to add in more salt or soy sauce, along with the umami to your preference. Further, I was being mindful that I don't add too much spice when I made this recipe, so feel free to adjust by adding Thai chili flakes and mixing it in.
Let the sauce rest for a few moments while you cook the noodles (by the packet). You DON'T want to overcook these.
Strain the water out, and pop the noodles back into a large skillet or pot. Pour over the sauce and give it a good toss, making sure you've evenly coated everything.
Let it warm in the skillet to incorporate the sauce and noodles.
Drizzle a little sesame oil and green onion on top, and voila! You've got a great meal that is nutritious and Ayurvedic.

Enjoy!

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lemony cream sauce

4/9/2021

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I have been C R A V I N G pasta lately. N and I went to a local pasta place, and they were selling fresh-made pasta. Of course I had to snag some to make at home. Since it's spring and the weather is warm, I wanted a sauce that was more refreshing and crisp, as opposed to a traditional red sauce. So, I thought I'd try my hand at a simple lemon cream sauce. And, okay. It was SO good. I hope you enjoy it as much as we did!

Ingredients:

1.5 stick organic butter
5 cloves garlic, minced
32 ounces vegetable broth
Juice of 3 lemons
1/2 pint heavy cream
3 tsp dried basil
Salt and cracked pepper to taste

Recipe:

In a sauce pan, melt your butter. Once all the butter has melted, place the minced garlic. Sauté until a really yummy aroma has been released!
Pour in the juice and vegetable broth, and let it come to a boil for about 2-3 minutes.
Pour and mix in the heavy cream. It may feel as though the cream is separating, but just keep mixing. You will then simmer again until the sauce has thickened.
Mix in the basil, salt, and pepper as you wish to your liking!
Enjoy with your favorite pasta! Garnish your pasta with some more cracked pepper and fresh parsley or basil.

Bon Apetit!

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Pumpkin Sweet Potato Soup

Kale Miso Noodles

lemony cream sauce

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