Asian Noodle Soup for Winter

 

Asian Noodle Soup with Leeks

I have always loved eating Asian Cuisine. It has been a long time favorite of mine, however the spices are foreign to me. I'm at a loss when combining the delicious flavors that permeate some of the most delicious dishes I've ever consumed. As I perused Ayurveda Cooking for Beginners by Laura Plumb, I saw this recipe - Asian Noodle Soup - and I knew I was going to remake it, as I do with most recipes. This soup is warm, soothing, and flavor filled! Perfect for Fall, Winter, or when you need to feel nourished, it pacifies Vata and has all 6 tastes, which makes it a satiating meal to your taste buds. Let's not mince words, here we go. 

Ingredients:

• 1 tsp of grape seed oil
• 1 tsp sesame oil, and a dash for serving
• 1 inch piece of ginger, peeled and minced
• 1 leek, washed and chopped
• 4 garlic cloves, minced or finely grated
• 4 cups of broth of choice + 2 cups of water
• 8 oz of noodles of choice
• 1 cup of fresh spinach
• 1 tbs sesame seeds
• dash of tamari or soy sauce
• chili oil (optional)

Directions:

• Cook noodles al dente, per directions. This means to under cook as they will finish in the soup
• Drain and add 1 tbsp of sesame oil to prevent from sticking
• Set aside
• In a soup pot, add the grape seed oil, sesame oil, ginger, and leeks on medium high heat. 
• Allow them to sweat for 5 minutes
• Add in garlic and stir for 1 minute, and then add the broth
• Bring to a boil and add in spinach and allow to wilt a bit
• Turn off heat and remove from heat.
• Toast sesame seeds in a dry pan, high heat for 60 seconds. Remove from pan. Do not leave in hot pan.
• Add in miso to soup pot, mix
• Add in noodles
• Serve in a bowl with a dash of tamari and the toasted sesame seeds. I also added a dash of sesame oil and a dash of chili oil

Watch me taste test!!

The flavors in this are so authentic and nourishing. It was easy and quick to make, and customize-able! You could swap out your dosha pacifying foods, as is done in the cookbook. Every meal we eat can be made with Ayurvedic principles and dosha specific, it's one of the reasons I am so passionate about sharing this healing science of life and longevity. Did this entice your appetite? Tag me if you make this, would love to see and share! 

Breakfast Smoothie for Kids

Organic India blessed me with an awesome package featuring their brand new product! This is a sponsored post, as I am an Organic India ambassador, and proud to be so. I've been using their products since 2010! Here's the awesome package I received.

It's their 5-in-1 Psyllium Pre & Probiotic Fiber!

 

 In an effort to offer life skills to my children and nephews, I asked my oldest nephew, Ayden - 10, if he wanted to add the psyllium pre and probiotic fiber in cinnamon spice to his smoothie. He happily agreed. Watch him make it below.

It was delicious!! Psyllium is a form of fiber made from the husks of the Plantago ovata plant’s seeds. It is considered a mild laxative. Research shows that taking psyllium is beneficial to many parts of the human body, including the heart and the pancreas.

Consult your physician when taking anything new to you. Remember that a key component of how psyllium works in your lower intestine is its ability to soak up liquid, so make sure to drink lots of water, daily.


      

Enjoy, friends!

How To Use Spices Internally and Externally - Ginger

Ginger is a rhizome - the underground stem of a plant (not the root). It derives its intense flavor from its gingerols, which vary, depending on where and how the plant was grown and harvested. Gingerols is a phytonutrient which properties are antioxidant, anti-inflammatory, anti-bacterial, antiviral and anti-disease. Half of the world's ginger is produced on India's Malabar Coast. According to ginger loving chefs, the best ginger in the world grows in Jamaica, and it's considered the best due to it's mild flavor.

Energetics of Ginger
Ginger is pungent and sweet in taste, it's heating to the body and has a post-digestive affect of sweet taste. It pacifies Kapha, Vata and aggravates Pitta, when consumed in excess. Ginger nourishes all the dhatus (tissues) and supports the respiratory and digestive systems. It is effective for poor circulation, coughs, colds, flu, arthritis, headaches, nausea, morning sickness, indigestion, and motion sickness, to name a few. Ginger is a stimulant (increase all organic functions by stimulating the power of digestion), diaphoretic (induces perspiration and thereby restoring circulation), expectorant (promotes the discharge of phlegm), carminative (relieves gas, pain and distention), antiemetic (helps with nausea), and analgesic (relieves pain).

Ginger may be the best and most sattvic of all the spices. Ginger is a tonic for the heart.

How to consume for best benefit?
Dry ginger is hotter and drier than fresh ginger. It is a better stimulant and expectorant for reducing Kapha and increasing Agni (digestive fire).

Fresh Ginger is a better diaphoretic, which is better for colds and coughs and excellent for Kapha overall, as it is an expectorant and stimulant.

RECIPES

Ginger Lime Mocktail

Ingredients:

Fresh Ginger

1 Lime

1 scoop of chlorophyll

A little bit of water

Seltzer water

Directions:

Finely slice ginger for a total of 10 slices. Place in bottom of glass.

Squeeze lime into glass. Gently muddle together with spoon. 

Add scoop of chlorophyll and mix with lime juice and ginger. Add water to help mix.

Fill with seltzer water and add ice.

Serve immediately.

Ginger Carrot and Squash Soup

Ingredients:
1 1/2 tsp coriander seeds
1/2 tsp yellow mustard seeds
2 tbsp oil
2 cups of onions
1 tbsp fresh ginger
1/2 tsp turmeric
1/2 tsp curry powder
1 lb carrots, peeled and chopped
1 acorn squash, peeled, seeded and chopped
1 tsp lime zest
6 cups of veggie broth
1/2 cup cream (regular or vegan)
1 tbsp of fresh lime juice
salt and pepper to taste
1/2 cup parsley

Directions:
*Dry roast the coriander and mustard seeds and cool. Place in grinder and grind to a fine powder.
*Add oil to frying pan, on low medium heat, and saute onions until they are golden brown.
*Add the ginger, turmeric, ground coriander and mustard seeds, and curry powder. Stir for 1 minute.
*Add carrots, acorn squash, lime zest and cover and cook for 5 minutes.
*Add the veggie stock and bring to a boil. Reduce heat, cover, and simmer for 30 minutes.
*Cool soup and then ladle into blender and blend. Return to pot and stir in cream, lime juice, salt, pepper, and parsley.

So far we've learned about Black Pepper and Turmeric in our Spice Series.

Here's my latest YouTube regarding Dhatus and Digestion.

Here's my interview with Colin Zhu from Thrive Bites. I share tips on boosting immunity and staying sane during this Pandemic.

Still offering free Dosha Quiz assessment for those who are interested in learning their dosha and beginning their path onto Ayurveda.

How To Use Spices Internally and Externally - Turmeric

Turmeric is a staple across kitchens in India and is a rhizome, or underground stem. It is one of nature's most powerful healers, and owes its preventative and curative nature to its active ingredient: curcumin. Curcumin is a compound rich in anti-oxidants and anti-inflammatory actions that have been proven to improve and protect every organ in the body. Curcumin has been shown to combat more than 70 ailments, including heart disease, cancer, and type 2 diabetes, poor circulation, skin disorders and more.

Turmeric is a natural antibiotic, strengthens digestion, and improves intestinal flora (gut health). It also purifies the blood and stimulates formation of new blood tissue. It reduces Kapha Dosha but can increase Pitta and Vata when consumed in excess. Turmeric is energetically bitter, astringent, pungent and heating and works on all the 7 tissues (dhatus), which effectively cleanses the Chakras, purifying the channels of the subtle body.

Why is the fact that Turmeric is an anti-oxidant with powerful anti-inflammatory abilities so important?? 
Oxidation is a kind of internal "rust" caused by reactive oxygen species (ROS) - which are molecules that are missing an electron from their outer ring and so they steal an electron from other molecules, creating oxidative damage or oxidative stress. These little thieves! The oxidative stress leads to chronic low-grade inflammation, which may trigger or advance many dis-eases.

The East has used this spice for over 2,000 years. Natural Medicine uses for Turmeric include:

• antacid to soothe digestive problems
• topical paste for skin problems
• analgesic to relieve headache (curcumin is the active ingredient in Tylenol!)
• decongestant to clear nasal passages
• speed wound healing and prevent infections

How to consume for best benefit?

A teaspoon a day, spread throughout all meals is suggested. Turmeric is a key ingredient in Curry, however they are not the same. Turmeric is what gives Curry its bold yellow color, which used to be incorrectly called the "poor man's saffron" due to Marco Polo mistakenly identifying this powerful, healing spice. Adding Black Pepper with Turmeric has shown to improve absorption, when consumed together.

Turmeric and Black Pepper?

"Curcumin only makes up about 5% of turmeric, similar to black pepper where the active ingredient, piperine also makes up about 5% of the spice. Piperine is responsible for black pepper’s rich flavor and helps inhibit drug metabolism. For example, the liver gets rid of foreign substances by making them water-soluble so that they can be excreted, and piperine can inhibit this process so that curcumin is not excreted. This explains how piperine can help to make curcumin more bioavailable. With just 1/20 teaspoon or more of black pepper, the bio-availability of turmeric is greatly improved, and turmeric’s benefits are further enhanced.

Another way to increase the bio-availability of turmeric is to consume this spice with a source of fat (such as avocado, nut butters and nuts, fish, etc.), and therefore curcumin will directly be absorbed into the blood stream and bypass the liver."

Recipes

Tri-doshic Vegetable Soup

Ingredients

• 4 cups mixed vegetables according to what’s in season 
• 8 cups of water
• 1 tsp cumin seeds
• 6 black peppercorns
• 1 cinnamon stick
• 10 cloves
• 10 cardamom pods
• 2 tbsp ghee
• 1/2 tsp turmeric
• a pinch of salt

Directions

• Cut vegetables into bite sized pieces and cover with water. 
• Cook on medium heat until tender. 
• Grind cumin seeds, peppercorns, cinnamon stick, cardamom pods and cloves in pestle and mortar or blender. 
• Add ghee to large saucepan and then ground spices. 
• Sautee for a moment but be very careful not to burn them. Remove from heat once they become fragrant.
• Add the vegetables and 4 cups of the water they were cooked in. 
• Boil for 2 minutes, reduce to a simmer and cook for 15 minutes,
• Add salt and serve. Serve with toast.

Face Mask

Ingredients

1/2 cup besan (garbanzo bean flour)

1 1/2 tsp turmeric

odorless oil (coconut or sesame)

water

Directions

Mix the flour and turmeric in a container with a lid. 

To Make Mask

Mix 1 tablespoon of the mixture with 5 drops of oil. Add enough water to make a paste with a consistency like cake batter. 

Application

Using your fingertips, spread mixture on your face and neck, staying away from the eyes. Remember this stains, so use old t-shirts and towel.  Leave on for 15 minutes and rinse off. Pat face dry with clean towel.

After learning about this healing spice, will you be giving it a try? Would you like to learn more? All year long I'll be sharing about spices, herbs and how to use them for healing internally and externally.  Coming up next is Black Pepper! Stay tuned!

Vegan Bolognese with Zucchini Noodles

This recipe is a hit with the vegans and the carnivores! It definitely fools the plant based crowd, as I always hear "does this have meat in it?" because it is so flavorful and chunky!! This was originally from My Darling Vegan but I customized it for the retreat I'm catering this week. Let me know if you make it!!

Mushroom Bolognese with Zucchini Noodles

Ingredients

4 lg. Zucchini

3 tbsp olive oil

2 carrots, chopped

1 c. raw walnuts

¼ c fresh parsley, minced

¼ c. fresh basil, minced

¾ c. coco amino acids

2 lbs. Cremini mushrooms, sliced

28 oz. crushed tomatoes

¼ c. tomato paste

2 tbsp. Nutritional yeast

1 tbsp maple syrup

Salt and pepper to desired taste

Instructions

Begin by slicing mushrooms and cooking in 2 tbsp of oil (your choice). Once they are cooked, allow to cool.

Then

- In a food processor, pulse mushrooms until they are well minced and set aside.
- Pulse carrots and set aside.
- Pulse walnuts a few times until they are well minced, set aside.
- In a large pot heat 2 tablespoons oil over medium heat.

- Transfer carrots to pot and sauté for about 10 minutes, stirring occasionally.
- Once carrots are fragrant and a little soft, add fresh herbs and coco amino acids, bring to a simmer for a few minutes.
- Add mushrooms to the skillet and stir for 5 to 7 minutes.

- Add tomatoes, tomato paste, nutritional yeast, and maple syrup. Stir to combine, season with salt and pepper, then cover again and let cook on low for 45 - 60 minutes.
- While sauce is simmering, make your zucchini noodles with a vegetable spiralizer.
- Top noodles with mushroom bolognese and serve immediately with fresh herbs.

EnJOY!!

How to make vegan Sopa de Fideo With Quinoa

Photo by: www.budgetbytes.com

Sopa de Fideo is a staple in my home. My daughters love this simple soup, easily made with a few ingredients. I have to be extra, and used this recipe with a few changes. Of course my children prefer the simple ingredient version, and I usually only make that version, but Momma needs her taste buds satisfied sometimes. Without further ado:

INGREDIENTS

• 1 medium brown onion, chopped
• 4 cloves garlic, chopped and minced
• 3 tomatoes, diced
• 4 Tbsp ghee or grapeseed oil 
• 8 oz uncooked Vermicelli/Fideo noodles
• 1/2 tsp cumin 
• 1/4 tsp oregano 
• 6 cups water 
• 1/2 c. quinoa
• Juice from 1 lime 
• 1 bunch fresh cilantro and parsley, chopped, separated into 2
• 1 avocado (optional)

DIRECTIONS

• Add oil and Vermicelli (split in half)/Fideo noodles to soup pot and heat on medium low for 1 minute. Stir constantly. It will brown very quickly, so stir, stir, stir.
• Add onions, garlic, tomatoes and spices. Stir for another 3 -5 minutes or until fideo is golden brown. Do not burn the pasta, or do and start all over, no big deal.
• Add water, and quinoa. Stir and cover.
• Bring to a boil on high. Cover. Simmer on reduce heat to low for 15 minutes.
• Lime juice and chopped parsley may be added to the soup 5 minutes before soup comes to an end. 
• Let sit for 5 minutes.
• Serve with avocado, lime and cilantro on the side.

This is an easy and quick mealtime solution and adding quinoa makes it protein rich and nourishing. This stores and freezes well. I like to re-heat on the stove in a pot and add water, but microwaving works. This is definitely one of my comfort meals and I usually adjust flavors depending on what my body may need at that moment. I like to use parsley and cilantro for the additional cleansing factor and to balance the tomato. I've also been known to toss in some cashew cream, but maybe that will be an upgrade to this recipe and another blog post. 

How do you take your sopa de fideo?