Blissful Bites (15 page)
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Makes 5 to 7 servings
This is one of the most satisfying soups in this cookbook, in my opinion. Miso has many medicinal properties and is one of my favorite ways to season soups. Feel free to add more spices if you want to kick it up a notch.
1 tablespoon coconut oil or
1
â
3
cup water
2 tablespoons shallots, finely chopped (optional)
1 celery stalk, small dice
1 red bell pepper, chopped
Pinch sea salt
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon curry powder
1 cup dried red lentils, sorted for stones and washed
6 cups filtered water
2 cups fresh corn kernels (or frozen is fine)
3 tablespoons white miso, dissolved
Small handful parsley, chopped
1 tablespoon red wine vinegar
Sea salt, to taste
Heat oil or water in medium stockpot over medium heat. Add shallots, celery, red bell pepper, and sea salt and cook for a few minutes. Stir in spices and cook for three minutes more. Add lentils and water to the pot and bring to a boil. Add corn and simmer for 20 minutes, until lentils get soft and creamy. If using frozen corn, add it after lentils have cooked through. Turn off heat.
Dissolve miso in a small amount of water and stir into soup. Add parsley and vinegar, and season with sea salt if necessary.
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blissful variation
Add
1
â
2
cup quinoa and 1 more cup of water with the lentils for a delicious one-pot meal.
⢠Makes 4 to 6 servings
Chilled raw soups are some of my favorite things about summer. So quick and easy to make, they have all kinds of nutrients and good things. If you want this spicier, throw in chopped jalapeño to your liking.
1
1
â
2
cups cucumbers, chopped
1 cup pineapple, fresh or frozen
1 cup mango, peeled and chopped (frozen mango is fine)
1 lime, zested and juiced
1 tablespoon maple syrup
1
â
2
teaspoon sea salt
Handful cilantro
1 cup water
Pinch cayenne (optional)
Blend all ingredients until smooth. Serve chilled.
Be sure that the organic foods you buy have not been genetically modified. The most common genetically modified (GMO) foods are corn, soybeans, canola, some flax, and squashes. According to
bio.org
, “at least 70 percent of processed foods on grocery store shelves contain ingredients and oils from biotech crops.” In the U.S., these foods are not labeled, so you have to watch out. Though there is no long-term evidence on how GMO foods react in our body, we
do
know that farmers located near GMO crops are losing profits due to cross-contamination of their crops. And many of these farmers and their families are getting diseases, such as cancer, from the contaminated groundwater. Many documentaries (such as
Future of Food
and
The World According to Monsanto
) shed light on the GMO situation and the damages caused by Monsanto, the leader in GMO foods. Many countries won't buy certain produce from America because they worry about biotech ingredients in our food. Vote with your dollar and do not buy GMO products.
⢠Makes 3 to 5 servings