We have made it through Blue Monday! This day is said to be the most depressing of the year – the cheer of the holidays is over, yet winter rages on. Now that we are through, I wanted to share some inspiration to take us all through to the spring.
While summer is my favourite time of the year, it is winter veggies that have my heart. Squash, carrots, parsnips, kale and especially sweet potatoes are my hands-down favourites. These are the perfect foods to eat to warm our souls and nourish our bodies while we watch the days slowly get longer and the sun warmer.
Eating these lovely foods can also be fast and easy. Here, I share two of my favourite January recipes that I use again and again. They are both easy to prepare and only use minimal dishes, so I have more time to curl up with a good book by the fire. Plus, they freeze well – so you can make some to have on hand for easy lunches or for meals after returning from the ski hill.
Carrot Cashew Soup
This hearty soup is incredibly fast to make and delicious. It’s a favourite in my house!
- 5 large carrots, chopped
- 3 cups water
- 1 tbsp sesame oil
- 1 clove garlic, minced
- 2″ piece of fresh ginger, grated
- 1 medium onion, diced
- 1 cup raw cashews
- 1 tsp turmeric
- Dash of paprika
- Salt and pepper to taste
- ½ cup coconut milk
- 1 tsp honey
- Juice of 1 lime, freshly squeezed
- ½ cup fresh cilantro, roughly chopped (optional)
- Put carrots in large stockpot with water; bring to a boil. Lower heat to medium-low and simmer carrots, covered, for about 15 minutes.
- Heat sesame oil in medium-sized frying pan. Add garlic, ginger, onion, cashews, spices, salt and pepper. Sauté for 5 minutes.
- Transfer mixture to pot of carrots. Add coconut milk, honey, and lime juice. Stir, then simmer covered for 5 minutes.
- Blend mixture in food processor in batches, and then transfer back to pot. Use a hand blender to achieve a chunkier consistency.
- Stir in cilantro before serving.
This delicious winter stew changes every time I make it. I often refer to it as my ‘Snowflake Stew’, as no two are alike. It’s a very flexible recipe, use any veggies in your fridge, and enjoy this anti-oxidant rich meal!
- 1 – 6 cloves of garlic (to your taste)
- ½ – 1 onion (to your taste)
- 1 tbsp organic butter
- 1 – 2 sweet potatoes, diced.
- 1 – 2 parsnips, chopped
- 1 lg can organic diced tomatoes (preferably in a glass jar)
- ½ cup red lentils
- 1 can of coconut milk (optional)
- 1 – 2 tsp turmeric (or more if you’d like)
- 1 tsp paprika
- ½ tsp of red pepper flakes (more if you like spicy)
- salt and pepper to taste
- ½ bunch organic kale (optional), chopped into 1″ slices
- In a large pot, sauté garlic and onions in butter until translucent.
- Add all the remaining ingredients, except for the kale.
- Bring to a boil and simmer for 30 – 45 minutes, or until the sweet potatoes are soft.
- Partially blend with a hand blender (optional). Finally add the kale and simmer for 5 – 8 minutes, until wilted.