FOOD | HEALTH | SPIRITUALITY

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The Sacred & Delicious Food List

The Sacred & Delicious Food List is an addendum to the cookbook, Sacred & Delicious. Author Lisa Mitchell decided to distribute this comprehensive list of the foods through her website so that she would be able to update it more easily. These are foods found in most modern kitchens. The list organizes the foods into categories to reflect how they fit in your diet from an Ayurvedic perspective.


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Creamy Broccoli Soup for a Vegetarian Valentine’s Day

If you’re still pondering what to make on Valentine’s Day to balance the chocolate you’re planning to devour, consider this creamy broccoli and sweet potato soup recipe that I created just for you, dear readers! This recipe was born of a desire to take broccoli soup to an unexpected place after finding nothing but broccoli-cheese soup on restaurant menus for decades! And it fits nicely into the niche of hearty soups that can serve as a one-dish meal for busy cooks, with red lentils serving as a protein base.

I use fresh almond milk made in our Vitamix to make it “creamy,” but, of course, you can use boxed almond milk if you don’t want to add another 5 minutes to your cooking time. Shiitake mushrooms and a bit of wine (ingredients I’ve been playing with recently) seem to add a flair of elegance, yet it’s all so easy to make. I promise it will taste finer still if you use home-made stock, and you can make stock with just 10 minutes of labor.

This soup pairs nicely with any of your favorite salads, if you’d like to add a side dish. We’ll start dinner with a barely warm arugula salad that’s topped with roasted beets and sweet-and-salty roasted pistachios … maybe a little bit of goat cheese for a treat, all drizzled with a simple lime vinaigrette. Just whisk together some olive oil, fresh lime juice and Bragg Liquid Aminos, to taste.

Finish your meal with a little bit of dark chocolate for ultimate bliss! Usually just one chocolate truffle is enough to satisfy my chocolate craving, but if you’d like to bake something divine, try this gluten-free molten chocolate cake recipe that came into my in-box.  Or if you’re looking for something that’s more fun for the kids, here’s a link to my gluten-free OMG Chocolate Chip Cookies.

Now, where’s the “sacred” in this Sacred & Delicious menu, you may ask? Well, it’s all about the love you add to the food, of course!  Let your taste buds savor this new approach to broccoli soup♥

Lisa J. Mitchell

 

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Creamy Broccoli & Sweet Potato Soup

Preparation Time: About 1 hour
Serves: 4 to 6, depending on serving size

3 tablespoons ghee, olive or coconut oil
1 medium-large onion, diced
1 very large sweet potato cut into bite-sized chunks (3 to 4 cups)
4 cups broccoli florets (and peeled stem chunks, if you wish)
1 cup red lentils, rinsed and drained
4 cups Easy Vegetable Soup Stock
¼ pound shiitake mushrooms, finely chopped
½ teaspoon ground cumin
½ teaspoon ground coriander
1/3 to ½ cup white wine (optional)
1 tablespoon fresh thyme leaves
2 teaspoons fresh chopped rosemary
2 teaspoons freshly grated ginger
2 cups plain, unsweetened almond milk
2 to 3 teaspoons Light Grey Celtic Sea Salt
2 tablespoons Bragg Liquid Aminos
Serve with freshly ground black pepper (optional)

1. Heat a medium or large sauté pan on medium heat. Melt the ghee or oil and add onions. Cook the onions on medium until they turn uniformly golden and start to brown around the edges. Reduce heat to medium low, and continue to cook until the onions slowly caramelize, stirring occasionally. Do not burn them!

2. Place sweet potato chunks, broccoli florets, lentils and stock in a large soup stock and bring to a boil. Reduce heat to medium and cook 20 minutes or so until all the vegetables and lentils are completely tender.

3. After the onions have caramelized (20 to 30 minutes depending on size of the onion and the pan), add the cumin and coriander to the pan and stir. Add the shiitake mushrooms and wine to the pan, and increase the heat until the mushrooms start to simmer and the wine cooks off,  about 10 minutes. While the mushrooms are cooking, prepare the thyme, rosemary and ginger, and add to the pan. When the wine has cooked off, combine the onion/mushroom/herb mixture into the soup pot.

4. Add almond milk, and if the soup is thicker than you like, add another cup or two of  water. Finish the soup with salt and Bragg’s to taste. IMPORTANT: If you are using a boxed stock or a finer grain of salt than the Celtic Grey, you will likely need far less salt and Bragg’s than recommended in the recipe.

 

2 Responses

  1. Mamie Fike Simonds says:
    February 15, 2017 at 2:10 pm

    Hello, I just wanted you to know how much I enjoy your blog and your wonderfully healthy recipes. I live in Athens. Thank you again!