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Post Halloween Detox

Post-Halloween Detox!

If you or your kids plan to eat a lot of Halloween candy, then I highly recommend that you plan a pot of Mung Soup with Vegetables for the day after! According to Ayurveda, mung beans are one of the healthiest foods on the planet and the greatest source of vegetarian protein, because they’re so easy to digest. This soup is made from whole mung beans, which have a scraping action. Translation: eating cooked mung beans will detoxify the body, specifically the colon, liver, kidneys, and the lymph system.

You can make a simple mung soup with a few spices and serve it with vegetable sides or, as I do, you can cook the soup with vegetables to make it a heartier dish. My preferences are Swiss chard and winter squash or a combination of

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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

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A Gluten-Free Vegetarian Guide to Thanksgiving

If you want to plan an intensely flavorful vegetarian menu for Thanksgiving, look no further! Today I’m sharing a recipe for Gluten-Free Millet Dressing. I’ll also point you to my sumptuous versions of traditional American holiday side dishes, which will fill your family with joy and gratitude!

Why millet?  Millet is a good source of vegetarian protein. One cup of cooked millet offers 6 grams of vegetarian, gluten-free protein, which equals the protein in one egg. It’s also filling, grounding and easy to make.

Now for the rest of the menu. My famous Holiday Sweet Potatoes, topped with a pound and a half of pecans, are the eagerly awaited crown jewel of our holiday table. For a dash of freshness and color I offer this cranberry salad, a squeaky clean, upscale version of the canned stuff that used to be served when we were growing up!

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Warm Up with Winter Soups and Diverse Spices

Baby, it’s cold outside for Southerners — and it’s the perfect time for cooking something hot and hearty like a flavorful Italian bean soup with greens and sun-dried tomatoes. Twenty-eight degrees and freezing rain pelted the Raleigh/Durham area and much of the East Coast Friday, and it’s snowing again today as I write. No complaints here, though. Grateful for our good fortune to still have power, I have taken pleasure in creating an updated version of a familiar bean soup.

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Slow Cooker Mung Soup with Vegetables

Even though it was 84 degrees in parts of North Carolina this week, the word is out that the North winds are headed our way.  By the weekend much of the country will be under the spell of an autumn chill. What better time to pull out the slow cooker and start a lovely pot of soup? (In case you’re not familiar with the term “slow cooker,” you may know of it by the original manufacturer’s name: Crockpot® or the new hit, Instant Pot.

A slow cooker can be invaluable for vegetarians and omnivores alike, but it helps to know a few tricks that make a  slow cooker meal worth savoring.

Instead of loading all of the ingredients into the cooker before bedtime (or in the morning before leaving for work), save the real flavor-makers for when you get home:

1. Sauté dried spices such as cumin, coriander and turmeric in ghee or oil on your stove-top before adding these ingredients to the slow cooker. If you leave spices in the cooker for 6 to 8 hours, they can actually burn … says the voice of experience.

2. If you cook soups and stews with onions, slowly brown the onions in ghee or oil until they caramelize (20 to 30 minutes). This additional step will infuse your final dish with a layer of flavor that you just won’t get by cooking onions in water or stock all day.

3. Add fresh herbs the last 15 minutes before serving so that they don’t over-cook.

4. To keep vegetables flavorful, steam them 10 to 15 minutes before finishing the soup with salt, ginger and garlic, if you eat garlic.

So, you may ask,  what DO you leave in a slow cooker all night or day?  Legumes!

You can apply these tips when you cook this hearty mung soup recipe, a gussied up version of the classic Ayurvedic dish. I make this hearty dish once a week on an ongoing basis because it helps to keep the digestive system clear.  When mung soup is served during panchakarma (Ayurvedic detoxification) programs, it’s very simple: cooked mung beans, salt, bay leaf and a few spices.  That describes the base of my soup recipe, one I modeled after a recipe I learned from Dr. Smita Naram, a renowned Ayurvedic pulse master, a pharmacologist and… an excellent cook! She created many delicious recipes  for a successful restaurant in the panchakarma clinic she founded with her husband, Pankaj Naram, outside Mumbai, India.

When I’m cooking for our regular diet at home,  I like to add onions for extra flavor and vegetables for a more substantial dish. It’s a thick soup so it may suffice for your meal, or you can serve it over quinoa or rice.

With Halloween approaching this evening, it’s a great idea to make a batch of mung soup this weekend — particularly if you or your kids eat too much Halloween candy!

Happy eating!

 

 

 

 

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