Your Local Health Nerd
I love being prepared for a new week!
it feels so much better than waiting till the last minute and having work hanging over my head. This weekend I got my self set up with great materials for my clients for Wednesday’s night Workshop. I have lots of great practical information, recipes and steps to get going on their New Year Wellness Plan
This Wednesday jan 11th 6:15 PM – Detox, Lose Weight, Feel Great!
We are focusing on eliminating excess from the body and mind, with rejuvinating tonics, foods and daily routines to keep you on track with healthy eating and living for weight loss and Ultimate Health Goals
I prepared a yummy healthy snack – Fruit and Nut bites, for when you are ravenous and need something to hold you over till the next meal.
For my busy week – i prepared a delicious Lentil Veggie Coconut Soup, Wild rice, some cooked greens and baked veggies for quick and accesible healthy meals at the end of a long day or for lunch.
Now I have not always been this way – over years of exploring my own health and what worked for my nutrition needs, working with a Health Coach (my health coach) and ongoing nutritional courses. I have developed a routine and foods that work for me. Now that I am a full blown Health Coach, Nutrition Specialist and Personal Trainer, I can bring these lessons to you – in a fun and practical way.
That is my goal with the BOOST WELLNESS WORKSHOPS to help you develop healthy habits at a practical pace that will fit your needs and lifestyle. I cook because I enjoy it, it’s my sort of meditation… and I know my life and health depends on it.
Below I have pasted the Coconut Red Lentil and Yellow Split Pea Soup Recipe (From Heidi Swanson’s site – 101cookbooks.com) It’s delicious and great paired with some Indian flatbread or rice!
Now I’m off to watch some Planet of the Apes (Rise of the Apes) and do little Yoga to reset for a busy week ahead.
Just call me your local Health Nerd! I’ll gladly take that title
Coconut Red Lentil SoupSee the photo in the main entry if you aren’t sure what type of lentils and split peas to buy. For those of you who are curious, I used the Terre Exotique Madras Curry Powder I picked up in Paris – it looks like it is available here now too (I think I’ve come across it on Amazon’s grocery section). Vegans – you can easily make this vegan by using coconut or olive oil in place of the butter called for.
1 cup / 7 oz / 200g yellow split peas
1 cup 7 oz / 200g red split lentils (masoor dal)
7 cups / 1.6 liters water
1 medium carrot, cut into 1/2-inch dice
2 tablespoons fresh peeled and minced ginger
2 tablespoons curry powder
2 tablespoons butter or ghee
8 green onions (scallions), thinly sliced
1/3 cup / 1.5 oz / 45g golden raisins
1/3 / 80 ml cup tomato paste
1 14-ounce can coconut milk
2 teaspoons fine grain sea salt
one small handful cilantro, chopped
cooked brown rice or farro, for serving (optional)
Give the split peas and lentils a good rinse – until they no longer put off murky water. Place them in an extra-large soup pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.
In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don’t want to burn the curry powder, just toast it. Set aside. Place the butter in a pan over medium heat, add half of the green onions, the remaining ginger, and raisins. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.
Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like. Or simmer longer for a thicker consistency. The thicker this soup got, the more I liked it.
I’ve been enjoying big ladles of this soup over ~1/2 cup of warm farro (leftover from this Farro & Bean Stew) – brown rice was good as well. Sprinkle each bowl generously with cilantro and the remaining green onions.