Snowstorm Comfort Food

Ingredients:

• 1 tablespoon coconut or olive oil
• 1 medium onion, diced
• 1-2 tablespoons curry paste
• 1 tablespoon fresh ginger, grated
• 1 tablespoon fresh turmeric, grated (1 teaspoon dried)
• 1-2 cloves garlic, minced
• pinch of cayenne
• 4 carrots
• 2 stalks celery
• 2 cups cauliflower (I used cauliflower and broccoli and threw in extra!)
• 1 medium sweet potato, cubed
• 4 cups vegetable broth
• 1 can coconut milk (full fat)
• ½ cup tomatoes, diced
• ¼ cup cilantro, chopped
• 1 ½ cups garbanzo beans (one BPA-free can or equivalent)
• 1 medium head curly kale, stalks removed and loosely sliced
• Salt & pepper to taste
• Juice of 1 lime (reserve until the end
• Crushed red pepper flakes (optional) and cilantro for garnish

Directions:

In a large dutch oven, sauté the onion until softened. Next add in the curry, ginger, garlic, turmeric, sea salt and pinch of cayenne. Cook for one minute. Add in the carrots, celery, cauliflower, and sweet potato and cook for 5 minutes until softened. Toss in the cilantro and garbanzo beans. Reserve the tomatoes and kale until the end. Add in the broth and coconut milk and bring to a boil. It should cover the vegetables like a soup. (Adjust liquid amount if necessary.) Bring to a simmer and cover for about 25-30 minutes or until all the vegetables can be pierced with a fork. Turn off the heat and add in the tomatoes and kale. Cover for 2-3 minutes. Mix with a spoon to distribute evenly. Squeeze the juice of one lime into the pot and season with additional spices and salt & pepper to taste. Serve hot with extra lime slices, cilantro and crushed red pepper flakes. 

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 5 garlic cloves, mined
• 2 tablespoons of ginger, minced
• 1 tablespoon ground turmeric
• 2 cups red lentils, washed and drained
• 6 cups filtered water
• pinch of freshly ground black pepper/li>
• 4 cups torn arugula leaves, baby spinach, or kale (I used kale)
• 1/4 cup freshly squeezed lemon juice

Directions:

In a dutch oven, warm the olive oil over medium heat. Add the onions and sauté for 5 minutes. Add the ginger, garlic turmeric, black pepper and sauté for 2 to 3 minutes. Add the lentils and water, and bring to a boil. Cover soup and cook at a simmer for 30 to 40 minutes or until lentils are creamy and most of the water is dissolved. Stir every 10 minutes to prevent the lentils from sticking to the bottom of the pot. Add salt, uncover pot, and cook for an additional 5 minutes or until lentils are completely dissolved. Right before serving, add the greens, cook until just wilted, and serve from fresh lemon juice and grains if using.