Friday, October 21, 2011

Healing Soup (vegan, gluten-free)

The perfect soup to replace traditional chicken noodle soup. This is a classic comfort food made vegan, with the twist of healing spices from India.


12 cups vegetable broth
4 medium potatoes, diced
4 stalks celery, diced
6 carrots, sliced
2 cups gluten-free pasta, shape of choice (optional)
1 Tbsp coconut oil
1 medium onion, diced
1-2 tsp cumin seed
2 tsp turmeric powder
1 tsp red pepper flakes
1 tsp ground cumin
1 tsp garlic powder
sea salt

In a large stock pot, combine vegetable broth, potatoes, celery and carrots; begin to heat over a medium high flame and watch for boil.

While broth and veggies are heating, place canola oil in a saute pan over medium flame. Once oil has heated, add cumin seeds and saute until they turn brown and pop, about 1 minute. Add onion and a couple dashes of sea salt and saute until onions are golden brown. Add turmeric and saute another minute. Add red pepper flakes, ground cumin, and garlic powder and saute another 2-3 minutes (watch the heat, you may need to lower the flame to prevent over drying) and then remove from heat. *This method of cooking the onion and spices together before adding them to the main dish is called a turka. It COMPLETELY transform the flavor of foods, I recommend you try it with other dishes--it has revolutionized my chili!

When you notice the broth has begun to boil, boil for about 2-3 minutes and then add your pasta. You want the total boiling time to be about 10 minutes, this will be just enough time to soften the potatoes, carrots, and celery while cooking the pasta to perfection. In the last minute of the boil, add your turka (onion and spice saute). Remove from heat, add salt to taste and serve immediately!

*soy free, can be gluten free if choosing a gluten free pasta and broth/bullion.

Tuesday, October 4, 2011

Golden Milk, A Powerful Anti-inflammatory Drink (vegan, gluten-free)

I've seen this recipe in many forms across the web, this is how we make Golden Milk at hOMe. I often share the healing power of Golden Milk with yoga students who arrive at class with some sort of inflammation (i.e., my shoulder, calf, hip hurts from running, lifting, etc.). Turmeric is one of the most healing spices we can consume. The most known benefit is that turmeric reduces inflammation in a way that pharmaceuticals cannot compare (and without side effects). This spice has been used for centuries in India as a part of daily diet and healing. Reducing chronic inflammation is key to healing and prevention and treatment of all sorts of dis-ease, from IBS to cancer. This delicious beverage taste more like a treat than medicine, serve it up and find ways to integrate more turmeric in your diet!






1 Tbsp almond oil or vegan soy-free butter, like Earth Balance Soy-free
1 tsp turmeric
1 - 1 1/2 cups plain or vanilla soy, almond, or coconut milk
2-3 tsp agave nectar (to taste)

Heat oil in a small saucepan over medium heat; add turmeric and saute about 5 minutes, minding the pan heat so as not to overcook the turmeric. Add choice of non-dairy milk; heat to the start of boiling and remove from heat. Add agave nectar to desired level of sweetness; enjoy this beverage as warm as the tongue finds possible.


*gluten free, soy free when using a non-soy milk choice.