• Home
  • My Story
  • Contact
  • Join the Village
  • Blog
  • Recipes
  • Praise
  • Shop/Makeup/Wt loss/Tutorials
the live and be well coach
View on Instagram (theliveandbewellcoach) &

Green Lentil Soup 

8/1/2015

0 Comments

 
Picture

Prep time: 
10 minutes

Prep notes: 


Cooking time: 
45 minutes

Yields: 
5 people

Ingredients: 
1 cup green lentils
1 tablespoon olive oil
1 medium onion, diced
1 carrot, diced
1 stalk celery, chopped
4 cups spring water or vegetable stock
1 bay leaf
1 teaspoon rosemary
1 tablespoon chopped parsley
1/2 teaspoon sea salt
Squeeze of lemon or 1 tablespoon umeboshi vinegar 



Directions: 
  1. Spread lentils on a flat surface and pick out any stones, then wash and drain.
  2. In a soup pot, warm oil over medium heat.
  3. Add onions and cook 5 minutes or until translucent.
  4. Add carrot and celery and sauté 3-5 minutes.
  5. Spread lentils on top.
  6. Add water, bay leaf and rosemary and bring to boil.
  7. Reduce to low heat, cover and simmer for 45 minutes or until lentils are tender.
  8. Add chopped parsley, salt and a squeeze of lemon juice or umeboshi vinegar.
  9. Simmer another 2 minutes and serve.

- See more at: http://www.theliveandbewellcoach.com/green-lentil-soup#sthash.630IihEi.dpuf
0 Comments

Creamy Parsnips Soup with Polka Dots

8/1/2015

0 Comments

 
Picture
 
Prep time: 
10 minutes

Prep notes: 


Cooking time: 
25 minutes

Yields: 
4 people

Ingredients: 
4-6 parsnips, cut into chunks
1 large yellow onion, cut into chunks
1/2 teaspoon nutmeg
1 teaspoon sea salt
4 cups water
1 cup green peas



Directions: 
  1. Place parsnips, onion, nutmeg, salt and water in a pot and bring to a boil. 
  2. Cover the pot and simmer 20 minutes, or until the parsnips are soft.
  3. Using an immersion blender purée soup until very creamy. If necessary add more water to get desired consistency.
  4. Add green peas and mix with a spoon. 
  5. Once peas are heated through, serve in individual bowls


Notes: 
  • Use 2 cups rice or soy milk and 2 cups water for a more silky texture.
  • Replace some of the parsnips with carrots.

- See more at: http://www.theliveandbewellcoach.com/creamy-parsnips-soup-polka-dots#sthash.icu9Ia8D.dpuf
0 Comments

Aduki Squash Stew

8/1/2015

0 Comments

 
Picture
Prep time: 
10 minutes

Prep notes: 


Cooking time: 
60 minutes

Yields: 
4 people

Ingredients: 
1 pound winter squash (kabocha, butternut)
1 1/2 cups aduki beans, soaked
3 inches seaweed (kombu or wakame)
5 cups of water
Sea salt



Directions: 
  1. Peel and cube squash into 2-inch squares (can leave skin on if edible).
  2. Place washed beans and seaweed into pot. Add water and bring to boil. Cover and simmer for 30 minutes.
  3. Uncover and add squash cubes. Cover and simmer for 30 more minutes.
  4. Uncover, add sea salt and stir until water evaporates.


Notes: 
  • Try with roots like carrot, parsnip and turnip. These roots don’t need more than twenty minutes to cook with beans.

- See more at: http://www.theliveandbewellcoach.com/aduki-squash-stew#sthash.Y5zhH9Fi.dpuf
0 Comments

    As a mother of four/coach/queen of the last minute food prep, I am always asked for healthy recipes. To be honest, when I cook, I rarely measure. I love to cook (and teach) by intuition. Begrudgingly (and since this is more about you than me), I have provided some actual recipes; think of them as guides. I hope you join me for some intuitive cooking sessions (available by request) to learn how to PLAY with your FOOD and put the FUN in cooking! In the meantime, check out the categories below. Bon appetit!
    Warmly,
    jani

    Archives

    August 2015
    July 2015

    Categories

    All
    Beans
    Beef
    Breakfast
    Chicken
    Desserts
    FIsh
    Grains
    Holiday
    Juices/Teas
    Leafy Greens
    Other Vegetables
    Salad
    Sauces And Dressings
    Savory Snacks
    Sea Vegetables
    Soup
    Tofu And Tempeh

    RSS Feed

Proudly powered by Weebly