Simon Majumdar's Life Saving Dahl

It is very easy to say that this is my favorite soup I've ever made when I am sick.

Eating this soup when you are sick, makes you forget the sickness instantly. All of a sudden, you can move your once achy muscles again, you can breathe through your nose, you can smell, you can taste, your sore throat disappeared. It really is incredible.

Unfortunately, they come back about an hour after you are finished, but some relief is better than none.

I found out about this soup and Simon Majumdar after listening to The Alton Browncast, AKA my new current listening obsession. Simon sounds lovely. I also ordered his book "Eat My Globe." It's a lovely read so far. I want to propose that he and I write "Eat My Gluten Free Globe" next. No one take my idea, or I will send you to court. This is in writing. :P

Anywho... on to this Life-Saving Soup....

Life Saving Dahl
Adapted from: Simon Madjumdar

Ingredients:
1 cup of red lentils (Toasted first in a dry pan. I use my fingers to stir and when it is too hot to touch, it is done)
1 unwaxed lemon chopped in quarters
1 onion sliced

1 cup frozen peas
2 cardamom pods (I used ground cardamom, around 1 tbsp)
2 cloves (I used ground cloves, around 1 tsp)
1 cinnamon stick (I used ground cinnamon, around 1 tbsp)
3 cloves garlic
3 fresh green chillies
2 inches of fresh ginger
1 tsp each of ground turmeric/ginger/cumin/coriander seed/hot chilli powder
½ tsp salt
1 tsp sugar
1½ Pints of water or stock (I used chicken stock)
1 Bag of spinach (washed)

1 lb chicken breast (Free Range), cut into 1/2 inch cubes

Instructions:

1. Saute chicken cubes in olive oil until cooked all the way through. Put on plate and set aside.
2. Make a paste by blending the ginger/garlic/fresh chilli with a little salt and water.
3. Put 2 tablespoons of oil into a hot pan and when it comes to heat, add the cardamom, cloves and cinnamon stick. Cook for 1 minute on a low heat until they release their flavor.
4. Add the onion and cook until it begins to soften and turn golden.
5. Add the ginger/chilli/garlic paste and cook for two to four minutes until it loses its rawness.Add the ground spices, sugar and salt and mix well with the onions and cook out for 4 mins until the spices lose their rawness. If the mixture begins to stick add a little water.
6. Add the lentils and mix well so all the pulses are covered with the mixture.
7. Add 1½ pints of water/stock and the quartered lemons and simmer for 30 mins until the lentils have broken down. Add more water if it sticks. Some lentils may take a little longer.
8. 15 minutes after adding the stock or water, add the frozen peas and chicken. Cook for at least 15 more minutes.
9. Add the spinach, cover and allow to wilt.

Enjoy and feel better!!

Turkey & Apple White Chili

These cool nights have put me in a soup mood. This week I made Turkey & Apple White Chili by EatInEatOut.  I was scared to try this recipe because it has apples in it. I couldn't get it out of my head, however, so I had to try it.

I couldn't have been happier with the results. IT IS DELICIOUS! You really must try it.

The flavors are incredible. The apples actually stay slightly crisp which adds a nice texture. It doesn't take too long to cook and is an inexpensive set of meals (it's just me, so I eat mine for days).

Turkey & Apple White Chili
Adapted from: EatInEatOut

Ingredients:
2 tbsp olive oil
1 lb ground turkey (antibiotic-free, free-range)
1 onion, diced
5 tsp chili powder (wheat-free)
2 tsp ground cumin
1 tsp smoked paprika
3 garlic cloves, finely chopped
salt & pepper
2 apples, cored and cubed (I used Granny Smith; you want something tart)
1 can chickpeas (drained and rinsed)
1 can red kidney beans (drained and rinsed)
2 tbsp butter alternative (I used soy-free Earth Balance)
2 tbsp gluten free flour
2 cups chicken broth (organic, free range)
1/4 cup fresh lime juice
green onions and cilantro (optional for garnish)

Directions:

1. Place ground turkey in saucepan and cover with water. Heat over Medium Heat (simmering) until cooked all the way through, about 10 minutes. Drain and stir in cumin, chili powder, salt and pepper. 
2. In large soup pot, heat 2 tbsp olive oil. Add apples, garlic and onion and cook, stirring until softened, about 5 -7 minutes. 
3. In the same pan, melt butter over medium-low heat. Whisk in flour and cook for 2 minute. 
4. Slowly whisk in chicken broth bringing to a simmer. Cook until thickened; about 5 minutes. 
5. Add turkey and beans. Continue to simmer for 7-10 more minutes. 
6. Stir in lime juice and heat through. Re-season with salt & pepper if needed. 
7. To serve, top with green onions and cilantro if using. 

Happy Eating!

Sweet Corn and Vegetable Chowder

It has been too long since I've posted. I'm not sure anyone really visits my blog, but that's okay. Maybe one day. My recipes are all delicious and very allergy friendly.

This Sweet Corn and Vegetable Chowder took a while to make, but it was delicious and worth the time. The amount of leftovers you have after can last you majority of the week. Or a few days if you are feeding two or more.

I found the recipe on Pinterest, but the blog where it is from is called "the dinnervine." Their recipes all look delicious.

I followed the recipe for the most part, but I omitted the cheese and used unsweetened almond milk to make it dairy free. I saw some tips from famous food bloggers today, and they suggested using cashew cream. This is made by soaking 1 cup of raw cashews in water for 6-8 hours, draining and rinsing them, and then blending them with 3/4 cup of water until smooth. Definitely trying that next time for the half and half.

I also used Yukon Gold potatoes from the farmer's market because they contain more nutrients than white baking potatoes. In the pictures you will see red corn that I actually got for FREE from Earth Fare because they had to pull it off the shelves after so many days and it was still perfectly fine. It's sad to think about how much food we waste because of expiration dates which are actually just an estimate.

Sweet Corn and Vegetable Chowder
Adapted from: the dinnervine

Ingredients:
7 ears fresh white corn, kernels cut off cobs
5 yukon gold potatoes, peeled and chopped into small cubes
1/2 large sweet white onion, chopped finely
1 large carrot, chopped finely (or 2 small carrots depending)
4 large cloves garlic, chopped
1, 32 oz carton free-range chicken stock
3 T dairy-free, soy-free butter
1 bay leaf
1/2 cup white wine
1/2 cup unsweetened almond milk (plain, not vanilla)
2 tbsp gluten free flour (optional, but I used to thicken soup)
5 strips bacon (or turkey bacon), for crisping, topping and reserving drippings
2 tsp fresh thyme leaves, chopped smaller
fresh thyme sprigs for garnish & sautéing
1-2 tsp kosher salt (to taste)
1-2 tsp coarse ground black pepper
1 tsp paprika
1/4 tsp red wine vinegar

Directions:
1. Cut corn kernels off cobs, set aside.
2. Preheat a large dutch oven, or enameled cast iron soup pot, melt 1T of the butter and crisp all 5
strips of bacon, chopped.
3. Once bacon is crisp, remove from pot & drain on paper towels, setting aside for garnish.
4. Reserving bacon drippings, to pot add chopped potato and sauté on medium for about 6 min,
stirring often.
5. To pot now add onion, garlic, carrot, salt, pepper, and remaining 2 T butter.
6. Sauté mix adding 1/2 cup of the chicken stock carton and a few thyme sprigs (will remove later), for
about 10-15 minutes.
7. Once mixture is tender, remove thyme sprigs, add the corn kernels, chopped thyme, paprika, bay leaf rest
of chicken stock and bring to a slow boil with lid on.
8. Once beginning to boil, remove lid and reduce heat to low, continue to simmer for about 10
minutes.
9.  Add white time and remove the bay leaf.
10. Remove hot pot from heat and allow to cool substantially**, then slowly add some of the almond milk

and around a tablespoon of gluten free flour, return pot to low heat, stirring well (Soup will begin to thicken).
11. Gradually add more almond milk, a tbsp of gluten-free flour, salt & pepper as desired.
12. Add the red wine vinegar if you feel a little acid is necessary; I did and it worked well!
13. Continue to simmer on low until ready to serve & eat!**
14. Garnish with bacon and fresh thyme sprig.

** I noticed that the almond milk dramatically reduced the temperature of the soup, so you might not want to wait for it to get too cool because it will take a while to heat back up. You also might have to turn it up to medium or medium-low to heat back up.

Enjoy!!

Salmon Tacos with Mango Salsa

This recipe is delicious and healthy.

So, why wouldn't you try it?? It's easy too, so skip that excuse as well.

Wild Caught Salmon is full of Omega-3s, which help reduce inflammation (the basis of every disease and illness), promotes brain function, and assists cell production.

Salmon Tacos with Mango Salsa Recipe
Adapted from: Alison Needham

Ingredients:
1 1/2 pound salmon filet with skin on
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon cumin
corn tortillas
1 avocado, sliced
feta cheese, optional

Salsa:
1 mango, skinned and cut into small dice
1/2 cup diced red onion
1/2 cup diced red bell pepper
handful chopped cilantro
1 jalapeno pepper, seeded and minced
1/2 juice lime
pinch salt

Directions:

1. Pat the salmon dry. Combine the chili powder, sugar, salt and cumin in a small bowl and sprinkle over the surface of the flesh-side of the salmon. Set aside.
2. Prepare the salsa. Combine all ingredients in a medium bowl. Taste for seasoning, cover and refrigerate.
3. Spray the grill with cooking spray and light a medium-hot flame. To test heat on a charcoal or gas grill, hold your hand about 5 inches over the flame. You should only be able to keep it there for 3-4 seconds.**
4. Place salmon skin side down on the grill, cover and cook for about 5 minutes, depending on the thickness of the fish (cook fish about 10 minutes per inch of thickness). Flip salmon over, peel off the skin and cook for 3 minutes more, or until the fish flakes easily with a fork. Remove from heat and place it pink flesh up on a plate. (The underside of the skin will be an unattractive gray color).
5. Place the corn tortillas on the grill for a few seconds a side to warm up. Flake fish and divide evenly between the tortillas. Top with mango salsa, sliced avocado, and feta cheese. Serve immediately with lime wedges.

**You can also prepare the Salmon in a pan on the stove. Cook as stated above over Medium Heat with olive oil in pan.

Enjoy!

Sesame Avocado Spring Rolls

I was feeling in the mood for something new, something fresh, something healthy and packed with vegetables, and then I stumbled upon these delicious spring rolls! Sesame crusted avocado and cabbage spring rolls?!? Yes, please.

I had never made spring rolls before, but they are quite simple. I can't wait to try my own rendition of these. Naturally Ella does a brilliant job of combining a simple, tasty treat. I would recommend not using as much lime juice, a half a lime will do. If you want this recipe to be more healthy, just skip the pan-frying of the avocado and just roll it in the sesame seeds. They shouldn't have a problem sticking. These would also be great with chicken or pork strips. Oh! Another added bonus is that they are Gluten Free, Dairy Free, Egg Free, Soy Free, and Vegan.

Sesame Crusted Avocado Spring Rolls

Adapted from: Naturally Ella

1/2 head red cabbage

1 carrot, shredded through grater

Juice from 1/2 lime

1 tbsp honey

2 ripe avocados

1/4 cup sesame seeds

1 tbsp sesame oil (olive works too)

6-8 spring roll wrappers

1/4 cup cilantro

Soy Sauce or Coconut Aminos*

1. Shred cabbage and carrot and toss with lime juice and honey. Set aside.

2. Slice avocado in half, remove pit, and slice down the middle length-wise. Remove skin, and slice into 1/2 inch slices.

3. Roll slices in sesame seeds until covered.

4. Heat oil over medium-high heat and place avocado in skillet. Cook until golden brown, about 2 minutes on each side.

5. Fill bowl with hot water to dip the spring roll paper in (a bowl that is wide enough to submerge the entire paper in works best).

6. Soak rice paper for 10-15 seconds (not too soft, just pliable), and place on cutting board or counter.

7. Place a small handful of the cabbage-carrot mixture in the center of the spring roll, and top with avocado and a sprinkle of cilantro.

8. Roll the spring roll by tucking one side over the food in the middle, fold in the sides, and continue rolling. You can roll them pretty tightly. It's surprising that they are tough to break.

9. Slice in half and serve with soy sauce or coconut aminos.

* Coconut Aminos are a great substitute for soy sauce for those of you who might be allergic to soy, like I am, or for those who are avoiding high-sodium foods. It looks and tastes exactly the same and is much better for you. You should be able to find it in Whole Foods, Earth Fare, or something similar. 

Enjoy!!

Athens Farmers' Market

Farmers' Markets are amazing. Period. It is a dietitian's Chuck-E-Cheese. That might be a poor reference... those things are creepy. Athens has a really great farmers' market on Saturdays that I haven't been able to go to, but I go on Wednesdays instead. It is smaller but still fantastic.

Farmers' Markets are great because you are supporting local farmers, therefore, your city or town. At most Farmers' Markets, you can find vendors who are Certified Organic or Certified Naturally Grown, which means you know how they are treating your foods and they are not genetically modified. Another great thing to note is that you get more nutrients from foods that spend less time from when they are picked until you cook them. At grocery stores, most of the food has traveled a long way to make it onto your shelves, so their nutrient content has decreased. This is not usually the case at farmers' markets; they pick their food that day or maybe the day before. So, seriously, go check out your local farmers' market. Odds are that there is one near you or maybe you grow your own, which is even more awesome.

And here is what I came home with the first time I went to the market. Lacinato Kale, shiitake mushrooms, mint, and gomacio (a Japanese seasoning made of sesame seeds, garlic, dried seaweed, dried kale, and black pepper).

The second time I went, I came home with onions, radishes, lacinato kale, and the most delicious strawberries I've ever had. 

It's so exciting to know that your food is nutrient rich, where it came from, and that it's healthy for you. You feel good about what you are eating, which should honestly happen every time we eat. 

Another thing to note is that Farmers' Markets usually have some type of ethically and pasture-raised, hormone-free meats there too! They are always a great price and taste incredible. I picked up some grass-fed ground beef and pasture-raised groud pork when I was there too.

Enjoy the experience!

xoxo Britney

100% Organic Vegan Deodorant

One thing that I struggled with for a while, was whether or not aluminum was bad for you in deodorant. Knowing that it probably was bad for you, made me search for a more natural solution. First I tried Tom's... It was horrific. Sticky, runny, messy-- not to mention the sweat and B.O. It didn't work at all. So then I moved on to Secret's "natural" deodorant, which I knew had aluminum, but more "natural" other ingredients. I figured out that I was allergic to BHT, an endocrine-disrupting preservative which happened to be in this deodorant. Most deodorants have this preservative and many other harmful ingredients.

About two months ago, I decided to try another natural deodorant from North Coast Organics called Death by Lavender...... I was scared to death, even though Vegan Beauty Review said that she loved it. I even told my boyfriend to let me know if he ever noticed me smelling bad or funny. Well, it has been two months or more, and he said he hasn't noticed me ever smelling anything but lovely.

I know what you must be thinking. "She must not sweat a lot." "There is no way this deodorant works without an antiperspirant." Well, I actually never leave the gym without looking like I jumped in the pool. I've played volleyball, kick-boxed, ran, done hot yoga, and laid out with this deodorant on, and I still love it. It is basically a miracle. I like it because it comes in stick form. The only downside is that it doesn't want to stay together as well as normal stick deodorant, but I hardly think that that should deter you from getting away from those other harmful chemicals.
There are 8 ingredients and you can read them all and actually ingest them, though I don't suggest it. Another thing to note, is that it took my body about a week to adjust to not having aluminum in my system, so I was sweatier then and got an inflamed pore or two. Again, worth it. How does it work without an antiperspirant? It contains drying agents that mop up sweat naturally (corn starch and baking soda).

It's only $7.99 plus shipping, so give it a try. I promise you'll like it.
xoxo Britney