Very Slightly Modified Soup Recipe by Sweet Peas & Saffron | Makes: 4-6 | Time: 1 hr
1 tbsp EVO
1 onion, diced
1 clove garlic minced
1 jalapeño, diced
1 tsp allspice
1 tsp ground ginger
1/2 tsp dried thyme
1/2 tsp ground coriander
1/2 tsp curry powder
1/4 tsp nutmeg
1/2 tsp salt
1 celery rib, chopped
4 cups sweet potato, peeled chopped into 3/4 inch cubes
2-3 cups stock enough to barely cover the veggies
1 13.5 oz can of coconut milk
Heat oil in a medium pot over medium heat. Add the onion and cook for 5 or so minutes, until cooked through and translucent.
Add the jalapeno, garlic and spices to the pot and cook for a minute, until nice and fragrant.
Add the celery, sweet potato and stock.
Bring to a boil, reduce heat and simmer for 15 or so minutes, until sweet potato is cooked through.
Stir in the coconut milk, then puree with an immersion blender or transfer to a standing blender in batches.
Serve with orange-almond salsa. Recipe below.
Salsa Recipe by California Almonds | Makes: | Time: ~15 min.
1/3 cup orange juice
1/4 cup lime juice
3/4 cup slivered almonds, roasted*
1 cup tightly packed cilantro leaves, washed and dried
1 jalapeno, seeded
2 cloves garlic, peeled
Salt to taste
Cilantro leaves to garnish
Place orange juice, lime juice, almonds, cilantro, jalapeno and garlic in the bowl of a food processor or blender and process until very finely chopped. Season to taste with salt. Garnish with more cilantro leaves. Serve immediately or store covered and refrigerated up to one day. Serve chilled.
* To roast almonds, place a single layer on a baking sheet and bake in a preheated 350°F oven for 8 to 10 minutes, stirring at least once to ensure even roasting. Almonds will continue to brown after being removed from the oven.
What I ate and drank today
1 decaf iced coffee
6 glasses of water, planning on 2 more before bed
1 diet coke
1/2 cup mushrooms
1/2 cup creamed spinach
Chickpea salad sandwich
~4 miles of walking