Carrot, Ginger, Turmeric Soup

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This cozy soup makes me all warm and fuzzy on those rare crisp fall days that happen in LA. Carrots are the perfect healing food when you’re starting to feel under-the-weather and turmeric has an arsenal of health benefits including it’s anti-inflammatory properties. But most importantly, it’s delicious and all of my kids love it! I freeze it in ice cube trays to have on hand for my 8-month-old Annabel. If you’re fortunate enough to have fresh turmeric, use 2 tbsp instead of the ground, and add it at the end with the ginger. Top with roasted chickpeas if you’re into a mediterranean twist. Enjoy!

CARROT, GINGER, TURMERIC SOUP

2 lbs carrots
1/2 sweet onion
1/2 sweet potato
6 cups veggie broth
2 tablespoons chopped fresh ginger
1 to 2 teaspoons ground turmeric
s & fresh cracked black pepper
Greek Yogurt, Cilantro, dill, parsley or roasted chickpeas for garnish

Bring to a boil the onions, carrots, sweet potato, turmeric and a pinch of salt in the veggie stock. Reduce to a simmer for 20 minutes or until sweet potatoes and carrots are tender. Put into a blender with the ginger. Serve in soup plates with a heavy dollop of greek yogurt and garnish with herbs, salt and freshly cracked pepper.

Travel Food, Try This!

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Green salad w/cucumber dressing, wild mushroom soup, a side of ratatouille and citron tea.

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Veggie spring rolls, wild mushroom soup and ginger lemongrass tea.

Eating a nourishing meal while traveling is usually just a matter of being creative with your choices.  I’m all for the occasional indulgence, but like that clean, vibrant feeling that eating well provides.

When healthy options are lacking, create them!

  • Ask to have your entree grilled or steamed, light on oil
  • See if the chef can create a veggie platter for you
  • Ask for sauce to be light or on the side
  • Forgo sauce and season with a squeeze of lemon, olive oil and a pinch of salt
  • Go piece meal: Instead of ordering an entree, scan the appetizers, soups and salads. There are often healthy options that you can play around with to create your meal

I hope the yummy piece meal lunch photos I took while traveling over the weekend inspire you to eat delicious meals that make you feel great.  Note: I should have asked them not to bring the bread.  I didn’t eat it and it went to waste.  Other times I’ve eaten it all and suffered the results of my gluten intolerance.

Send me your other travel food thoughts.  I’m a sponge for this stuff!

Traditional Basil Pesto

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Buying basil by the bundle is easy this time of year. However, I recommend everybody spend the same amount of money and just buy the plant for your window or potted garden. It’s the easiest and most convenient way to have fresh springs to add to your Tomato Avocado and Basil salad, garden salads, Italian sauces, summer rolls and more. Before you know it, you’ll have so much basil that you’ll be ready to make some delicious pesto! Pesto is perfect for your eggs, pasta, flavoring soups, corn and pizza!

Here’s what you’ll need:

  • 2 cups of packed basil leaves
  • 1/2 cup olive oil
  • 2-3 garlic cloves
  • 1/4 cup pine nuts
  • 1/2 cup pecorino or parmesan (if avoiding dairy you can use 1/3 cup nutritional yeast)
  • salt and pepper to taste

Combine ingredients in a food processor and process until smooth. Season with salt and pepper.