Red Curry Coconut Soup

I don't know about you but everytime I've purchased a soup at the supermarket that's in those plastic containers I am sooo disappointed. The vegetables are always overcooked and mushy and the broth is just one note of flavor. And have you ever looked at the sodium content? OMG - Don't get me started...

Now I have been told that I am hard to please a bit of a food snob, but I believe that if you can make it better yourself and make it great what's the point in paying for crappy food. Soup is one of those meals that is so easy to put together at the last minute and you can't beat the flavor you get by garnishing with fresh herbs. Making your own soup allows you to control the sodium content and build layers of flavors that are sure to please.

With cooler weather a nice soup in the evening is always welcome. This soup is fragrant and easy to throw together as long as you have a few essential items in your pantry on hand. Coconut Milk, Red Curry Paste, Canned Tomatoes and Vegetable or Chicken Stock. Plus I always keep on hand in the refrigerator fresh herbs whether it's fresh cilantro in a cup of water (which by the way will last a week as long as you cut the stems and put in fresh water when you get home from the grocery store) or a packet of fresh basil.

Adding fresh herbs to any dish will immediately brighten it up and make a blah dish spectacular. Cilantro is super cheap and always packs the punch!

Red Curry Paste is a combination of chili peppers, lemon grass, garlic and galanga (a root that is similar to ginger), coriander, kiffer lime and peppercorns - it can blow up the heat quickly so be sure to taste as you go so you don't over power your dish. Look for Red Curry Paste in the Asian section of the grocery store in jars. Once opened keep in the refrigerator. You can add it to sauces and stews and it will add a little kick and a great depth of flavor to a lot of dishes.

Red Curry Coconut Soup

1 Tablespoon Coconut Oil

1 Small Onion, Diced

1 Tablespoon Ginger, Minced

1 Teaspoon Red Curry Paste

1 14 oz Can Fire Roasted Organic Tomatoes, Diced

4 Cups Vegetable or Chicken Stock (for non-vegan eaters)

6 oz White Wine

1 14 oz Can Coconut Milk

1 Tablespoon Sesame Oil

1 Teaspoon Organic Sugar

1 Teaspoon Sea Salt

1/2 Teaspoon Black Pepper

Fresh Basil or Cilantro, Chopped

In a medium stock pot over medium high heat, saute onions, ginger and red curry paste. Cook the onions until they are translucent approximately 5 minutes and then add the chopped tomatoes. Cook for 1-2 minutes and add the vegetable or chicken stock, white wine and coconut milk. Bring to a boil and reduce heat to a low simmer. Allow soup to simmer on low for about 20 minutes so that the curry seasoning has a few minutes to blend with the other ingredients.

Add the sesame oil, sugar and salt. Add the chopped basil or cilantro and simmer an additional 10 minutes.

To serve splash with a dash of sesame oil and garnish with fresh basil or cilantro and a squeeze of fresh lime!

Cherry Ginger Nut Stuffed Apples

Halloween and cooler weather brings fond memories of dunking my head in a big tin tub trying to grab an apple with my teeth! As I was wondering through the produce isle the other day that memory flashed through my head when I saw mounds of apples. I just cracked up. That was so random.

Then I thought - what can I make with apples that's different than pie or dumplings that I can eat for breakfast and stay on this vegan diet? Well.....Brew some chickory coffee and throw these little nuggets in the oven for a morning treat! This beats oatmeal any day. So simple to make ahead and keeps in the fridge wrapped with plastic wrap until your ready to bake.

Just pick up some gala apples, dried cherries and pecans. Mix together brown sugar, cinnamon, cloves and candied ginger and dot with a little coconut oil in place of butter. Bake and enjoy.....Here's the actual recipe.

Cherry Ginger Nut Stuffed Apples
2 Gala Apples
1/2 Cup Pecans, Chopped
1/4 Cup Dried Cherries
3 Tablespoons Brown Sugar
2 Tablespoons Crystalized Ginger, Chopped
1 Teaspoon Cinnamon, Ground
1/8 Teaspoon Cloves, Ground
Dash Sea Salt
2 Tablespoons Coconut Oil (add this just before baking)

Using a knife or spoon to hollow out the apples leaving approximately 1/2 inch apple in the bottom to keep filling from coming out.

Mix together pecans, dried cherries, brown sugar, crystalized ginger, cinnamon, cloves and sea salt. Fill apples with nut mixture.

At this point you can put in an airtight container and wrap with plastic wrap to keep for a couple of days.

Put apples in a baking dish and add 1 tablespoon of coconut oil on top.

Bake in 350 degree oven for 40 minutes.

Serving Suggestions: Great for breakfast or as a side dish with dinner or a spinach salad tossed with a warm cider dressing.


Everyone knows that having an apple a day keeps the doctor away but did you know that if you ate one each day it can lower your serum cholesterol levels by 8-11%? Apples are rich in fiber and flavonoids which help decrease heart disease. Pecans are cholesterol free, nutrient dense and are packed with antioxidants.

Fire Roasted Artichoke Hearts & Thai Dipping Sauce

It's been a few days since my last post because I had a wonderful visit with my birth mother catching up on our lives and cooking together all week. Now since I have been on this vegan quest I was worried that my new way of life and cooking might be faltered with company however I found that it was kind of fun trying to find ways to introduce this lifestyle to someone who loves food but is also a meat-eater. I did cheat one night with salmon and only ate about a 4 oz size. My stomach did a few turns since I wasn't used to it but all in all it was an easy week of cooking and even ejoying some fantastic organic red wine. Sipping a glass or two throughout the evening without over endulging.

The first evening we sat outside in the beautiful October sky and enjoyed a spread of Fire Roasted Artichoke Hearts with a Thai Dipping Sauce, Slow Roasted Tomato Jam with Grilled Flatbread and a fabulous Organic Zinfandel!

It was a perfect light dinner and conversation. The tomato jam was a huge hit - once again! Which I have been told needs to be jarred and sold. So don't be surprised if you receive some from me for the holidays this year. I just might take her up on the advice.

Here is the recipe for the artichoke hearts and sauce. I hope you enjoy!

Fire Roasted Artichoke Hearts

2 Artichoke Hearts

1 Lemon

Water

Sea Salt

Cracked Black Pepper

To prepare the artichokes for the grill. Wash them throughly and open the leaves to let the water run through. Then turn the artichokes upside down and give them a good shake to release the trapped water. Dry them by putting on a paper towel and then pat dry.

Using a sharp knife, trim off the top about 1 1/2 to 2" from the top where the leaves are tightly bunched.

Take some kitchen shears and trim the sharp points off each leaf continuing all around the artichoke.

Slice the artichoke in half bearing the head of the violet-colored thistle-like flower in the center. Now use a spoon and scoop out the center getting all the prickly pieces out.

In a large stock pot add about 2 quarts of water, season with sea salt, squeeze fresh lemon juice and add the lemons to the water. Bring the water to a boil and add the artichoke heart halves.

Boil in the seasoned water for approximately 15 minutes. Drain and let dry completely by placing face down on a pallet of papertowels.

Brush the artichoke heart halves with melted coconut oil and season with sea salt and cracked fresh black pepper. Place on a hot grill and roast until they become charred. Approximately 5-8 minutes.

Thai Scallion Dipping Sauce

1/4 Cup Soy Sauce (Low Sodium)

2 Tablespoons Rice Wine Vinegar (Unsweetened)

1 Teaspoon Lime Juice

1 Teaspoon Sesame Oil

Dash of Agave Nectar to sweeten a bit

1 Scallion, Thinly Sliced

Mix all ingredients together with a wisk. Pour in a dipping dish and dip your artichoke leaves in and enjoy this sensational sweet and salty sauce!

Artichokes Healing Properties

Who knew that artichokes are actually considered a herb? Even though this herb is most commonly used as a vegetable it has diuratic properties, increases blood circulation, regenerates liver tissue while stimulating the gall bladder. Artichokes reduce blood lipid, serum cholesterol and blood sugar.

Zucchini Carpacio Salad

Sometimes don't you want a salad that is more than mixed greens and salad dressing without adding a bunch of calories and fat? Well tonight I decided to change it up a bit and make a carpaccio style salad with Zucchini, Fried Capers, Arugula and Grape Tomatoes. I drizzled it with Extra Virgin Olive Oil, Lemon Juice and Sherry Vinegar, then garnished it with fresh Basil, Sea Salt and Cracked Black Pepper.

Zucchini - A cucumber like vegetable that is actually, botanically considered a fruit. This slender shaped fruit has many health benefits and one zucchini is 25 calories, an ideal stomach filler for those looking to lose weight. Zucchini helps to cure asthma and fight against cardiovascular disease containing Vitamin C which is an anti-inflammatory property.

This vegetable is high in Potassium, Folate, Vitamin A and Vitamin B6.

Capers on the other hand have been used throughout history to promote healthy liver function. They contain two bioflavonoids, rutin and quarcetin which have strong antioxidant properties. They are high in sodium which need to be used sparingly and can be used in place of salt in a dish.

Take The Vegetarian Pledge for October

Did you know today is World Vegetarian Day? Alright all you meat eaters - take the pledge for one month to eat vegetarian and see how wonderful you feel! Click on the image above to pledge and you could be a winner and save a pig a chicken or a cow!

Pineapple Coco Balls

My friend Jodi has decided to jump on the bandwagon and try this vegan lifestyle but she said I had to come up with some kind of sweets. So I put together a combination from a few raw vegan dessert techniques to come up with these satisfying Chocolate Pineapple Balls. They are the perfect little popper when you need to have something a little sweet! So Jodi - this is for you.

1 1/2 Cups Almonds

1/2 Tsp Sea Salt

1 Vanilla Bean, Scraped

1 1/2 Cups Dried Pineapple, Chopped (unsweetened no sulfites)

1 1/2 Cups Pitted Dates

1/4 Cup Shredded Coconut (unsweetened and dried)

1 Tablespoon Carob Powder

In a food processor, process the almonds, salt and vanilla. Process into a fine powder first. Add the chopped pineapple, dates and carob powder. Mix well.

Transfer mixture to a large bowl and using a small scoop, portion out some and roll between your palms to form a ball. Repeat until all is rolled out and refrigerate.

Optional: You can roll in the coconut as a garnish if you prefer.

This will keep for over a week in the refrigerator. Perfect for a quick snack or with breakfast.

Carob Powder - Can be found in the baking isles of most grocery stores or health food stores. It is fromt he dried pulp of the finest mediterranean carob beans. Carob helps digestion and lowers cholesterol in the blood. Carob also fights against osteoporsis due it's richness in calcium. It's used as a substitute for chocolate in baking and contains no chocolate, cocoa, added sugar or caffine.

Dried Pineapples - Sulfites is used as a preservative in dried fruits. Finding dried pineapple that contains no sulfites is usually organic and without sweetners it's a healthier option since pineapple is naturally sweet. Pineapples have a digestive healing property and are loaded with vitamin C, trace mineral maganese and thiamin (vitamin B1) for energy and antioxidant defenses.

Coconuts - A superfood and helps to cure cancer, AIDS, baldness, weight loss, digestive problems, diabetes and contain antiviral and antibacterial properties.

It's Official....I'm definately Going Vegan!

For the past 2 weeks I have been vegan and it wasn't difficult. I transitioned well by starting off selecting more vegetarian foods. That kind of prepared me for easing into a vegan lifestyle. However if it wasn't for a lot of research the past few years on the vegetarian and the raw food movement, I probably wouldn't have felt too comfortable diving into it. We are programmed to eat meat. I was, I even saw animals being slaughtered as a young girl. Cloud Packing Company in Springfield, MO was my family business and we were running around on the pastures flipping cow patties and running from the cows to get back to the house. I remember going to the plant on Saturdays with my Dad and hanging out in the office with my grandmother. I would wander around the plant and it was normal to see blood and meat hanging. (Normal? - Forgive me)

But somehow we all disconnect the reality of what we are eating and we marinate that steak and throw it on the grill! At first when I decided to go vegan it was just for health reasons and the more research I do on a vegan lifestyle the ethical treatment of animals keeps popping up.

It's strange how I purchased the book Skinny Bitch about 4 years ago, read it and then put it on a shelf. I remember reading the real truth about our meat supply and somehow, some way, disconnected it once again. Except yesterday I pulled the book from my shelf and read it again last night. OMG - I don't know what the difference was between reading last night and 4 years ago, but I can't even imagine eating meat or dairy ever again!

Since I've been vegan, I don't have any cravings anymore. That is the strangest thing of all. I don't want a hamburger or french fries, I don't want anything bad for me. It's like my body is reprogramming. I am perfectly satisfied with good food and only putting something in my body that is going to be a positive impact on my system.

If you are wanting to learn more about becoming a vegan, go to this website and watch this video. WARNING - IT IS VERY DISTURBING......But I think it is so powerful that anyone who is wanting to embrace the vegan lifestyle and feed their bodies with food that is good and full of vitamins and minerals by consuming more vegetables, fruits, nuts and wholegrains then you need to also understand what meat and dairy does to your body.

I am living proof that that crap is not good for you. And I am making a change for a better life - A Twist of Life! I hope you do too.

http://www.peta.org/issues/animals-used-for-food/default.aspx