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Carrot Ginger Pastina Soup

1/11/2025

When it's cold outside, when you have congestion that won't go away, when there's a persistent tickle in your throat. All the more reasons to try this soup. It was exactly what I needed on a snowy day. I added in a fair amount of ginger and other spices to bring out the extra warmth, in hopes to be able to melt that stickiness from inside. Without further ado, here you are dear friends!

Ingredients:

1 small yellow onion
3 cloves garlic
1 zucchini
5 medium size carrots
1 medium jalapeno
1 inch nub of ginger
3 tsp bouillon paste (or the equivalent in powder)
4 sprigs fresh thyme (leaves only)
3 cups water
1 tsp worcestershire sauce
2 tbsp avocado oil
1 tsp oregano
Salt & Pepper to taste
3/4 cup pastina

Recipe:

In a 4-ish quart pot, warm the oil.
While the oil is warming, chop the veggies very roughly--they don't have to be tiny.
Add in the onion, garlic, jalapeno, ginger, and thyme to your pot. Toss it around so it's evenly covered in the oil.
Let the aromatics soften a bit before adding in the carrots & zucchini.
Add all of the water to the pot, and bring to a simmer for about 15 minutes.
Next, you'll add all of the veggies into a blender to create a smooth and creamy soup base. Don't worry about getting all of the liquid necessarily, a little bit enough to help the veggies blend nicely.
Add the pureed veggies back into the pot with the water and give it a good stir. Now, you'll add in your salt/pepper/oregano and worcestershire sauce Bring the soup back to a simmer so all of the flavors come together nicely.
15 minutes before serving, add in the pastina directly into the soup to let it cook.

Enjoy your soup with your favorite bread, tortilla, or all on its own! Happy wintering!

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Pumpkin Sweet Potato Soup

11/20/2023

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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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Radish Green Pesto

9/24/2023

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I bought radishes. I love radishes. But, what do I do with the greens? Just toss them? That's what I had been doing. But, why not make a pesto? So, that's what I did. It was delicious. And beautiful. So, please go ahead and do yourself a favor, and please make this delicious pesto and enjoy it!

Ingredients:

5-6 radish greens
1/2 cup pistachio
1/4 cup pumpkin seed
1/4 cup nutritional yeast
3-4 Green Chile (I specifically used Lemon Drop Peppers, but I only had them from the farmer's market)
Salt
Olive Oil
Water

Directions:

First start with chopping the pistachio, pumpkin seed, and chiles in a food processor. Add just 1 tsp of oil to support the chopping.
Slowly start adding in the radish greens, adding 1 tsp of oil at a time.
Finally, mix in the nutritional yeast and salt. Add 2 tbsp of water to dilute the consistency down, and add in enough oil for your desired consistency.

That's it! You're done. Mix it in pasta, use on toast, or your homemade pizza.

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