Yesterday was a good day, followed all my morning practices and had rice, vegies and beans (kitchadi). I then developed a headache and nausea! Seems like my body was ready to expel anything that wasn’t nourishing it! We forget what delicate machines our bodies are and quickly they react to both nourishment and malnourishment.
After a good nights sleep, I’m feeling good but taking it slower with food…remembering to chew every bite 32 times-one bite for each tooth. Since I had a tooth pulled, maybe I can get away with 31 chews!
This is such a special season but a challenging one. Let’s support each other towards balance and health as we enter the craziness!
this is a recipe robert made last night — very yummy. he didn’t use the yams (because we didn’t have any).
White Bean and Kale Soup
Vegetarian Times Issue: March 1, 2008 p.71 — Member Rating:
“My soup was inspired by the seasonal ingredients available at the farmers’ market in Boulder, Colorado,” explains Amanda Mauser,
a 14-year vegetarian and student at Johnson & Wales University in Denver, Colo. “I used smoked paprika to provide the smoky flavor
of the pork found in traditional Portuguese kale soup.”
Ingredient List
Serves 6
1 Tbs. olive oil
1 small onion, halved and thinly sliced (1 cup)
3 cups chopped kale
1 small garnet yam, peeled and diced (1 cup)
1 Tbs. smoked sweet paprika, plus more for garnish
1 Tbs. curry powder
1 bay leaf
4 cups low-sodium vegetable broth
2 15.5-oz. cans great Northern beans, drained and rinsed, divided
2 Tbs. red wine vinegar
Directions
1. Heat oil in saucepan over medium heat. Add onion, and cook 8 minutes, or until lightly caramelized, stirring often.
2. Add kale, and cook 4 to 5 minutes, or until wilted. Stir in yam, paprika, curry powder, and bay leaf; cook 1 minute more, or until fragrant.
3. Add broth, and bring to a simmer. Reduce heat to medium-low, and cook 30 minutes, or until kale and yam are tender. Purée 1 cup beans with 3/4 cup water in blender or food processor. Add purée and remaining beans to soup. Simmer 10 minutes, then stir in vinegar. Season with salt and pepper. Sprinkle each serving with paprika.
Nutritional Information
Per SERVING: Calories: 165, Protein: 9g, Total fat: 2.5g, Saturated fat: 0.5g, Carbs: 34g, Cholesterol: mg, Sodium: 543mg, Fiber: 10g, Sugars: 7g
I made this for my ayurveda class this weekend with some changes, it was quite a hit! I used swiss chard instead of kale (all we could find) and I cooked the spices, onion, chard and yams (I also added garlic) all together for about 20 minutes before adding the pureed beans. I didn’t have paprika so I doubled the curry powder. Yum!!!