Thursday, September 22, 2011

Conscious Eating Day #17: And a Recipe for Delicious Curry Lentil-Coconut Soup



I think I might now be over the hump with consciously avoiding wheat, processed sugar and dairy in my attempt to get rid of my belly fat and other bloat issues, and to have more energy.  The supplements (bought at the health food store) that Dr. Ritamarie Loscalzo suggests seem to help to make it easier for me to give up my old grazing habits... I simply don't crave the goodies like I did a couple of weeks ago.  


Yesterday was a good test.  I met with a friend mid-afternoon in a Starbucks and talked away while she ate her Chinese food lunch.  It looked tasty but I had no desire to chow down.  I also didn't have that usual energy slump that hits in the late afternoon (the time-for-a-pre-supper-nap time).  


So, I'm pretty happy with how things are going!  Check out Dr. Ritamarie's 5-video series (free) learn about the supplements and lots of other invaluable information to combat belly fat, brain fog and burnout over 30-days.  I am also signed up to do a 7-day Raw Food Detox with Tera Warner, her last online detox.  I love the extra recipes and the support.  It's free.  You need to register before midnight on September 25th HERE to get in on this Detox.


So, here is the most delicious and fragrant soup.  It takes a little extra prep time, but believe me, anyone who comes in has a dreamy look and states how wonderful the house smells... and the best part-- tastes even dreamier!
INGREDIENTS:
1 1/2 C. Yellow Split Peas
1/2 C.Lentils
2 T. Apple Cider Vinegar
2 T. Virgin Coconut Oil
2 Shallots, peeled and sliced thin
1 2-inch knob Ginger, peeled and grated
1 T. Coriander
1 tsp. Cumin
1 tsp. Fenugreek
1 tsp. Cardamom
1 T. Curry powder
1/4 tsp. Cayenne Pepper
2 quarts (64 oz.) Vegetable Stock
1 C. Raisins
2 C. Coconut Milk
Garnish with Cilantro

METHOD:
*Soak Peas and Lentils in a large bowl with Apple Cider Vinegar and hot water that extends about 2 inches above the surface. Soak about 12 hours minimum.  *Rinse and drain pulses
*Assemble all other ingredients (a good idea to measure out in advance all spices in small containers called ramons)
*Gently heat Coconut Oil in heavy pan and saute Shallots and grated Ginger
*Add in Coriander, Cumin, Fenugreek, Cardamom, Curry Powder, and Cayenne. Mix around for a minute.
*Pour in the Vegetable Stock and stir.  You might want to add a Bay Leaf (optional).  Bring to a boil and then turn down the heat to a simmer and let the soup simmer for about 45 minutes until the pulses are well-cooked.
*Blend up the soup with an immersion blender
*Mix in Raisins and Coconut
*Garnish with a sprig of Cilantro for each bowl

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