Oyster mushrooms speak of spring to me. How about you?Read More
Spring is the set up for the colors of summer. It’s a teaser ad, a sneak peak at what’s coming down the pipe. The red radishes, the orange carrots, and then this ~ the purple cauliflower. The next time a kid taunts you with the challenge there are no purple foods, shove one of these in his face. Perhaps maybe it's best to gently present rather than shove.
Paired with some oyster mushrooms from our favorite ‘shroom supplier LA Funghi, spiced with a little garlic and salt, top with some sour cream, vinegar, and dill and you have something amazing. Even the kids will like it. Maybe. I don't know your kids.
In our previous post we lauded the carrot as we know and love it today, from its green leafy top to its colorful root. Naturally you can eat them a la "Bugs Bunny" style. You can also serve them in salads, as displayed so beautifully in purple glory below.
Or try a savory soup. We made this carrot coconut soup the other day, chock full of anti-oxidants (ginger), anti-inflammatory ingredients (ginger, turmeric), and all around goodness. Imagine how well the sweetness of the carrots and coconut cream contrast with the pungency of the fresh ginger, fresh turmeric, garlic, onion, and leeks. Garlic, onion, and leeks, you ask? Why so many pungent flavors, you say? Traditional Chinese medicine practices of seasonal attunement recommend a focus in the spring on light pungent flavors such as garlic, leeks, and onion. We couldn’t choose just one. So we chose them all. The flavor of the soup speaks for itself, but if you think garlic, onion and leek is just too much to bear, leave one out. Radical recipes are guidelines, not mandates.
Carrot Leek & Coconut Soup (Vegan)
3 tablespoons coconut oil
1 pound carrots, peeled, chopped
1 large onion, chopped
2 medium leeks, 1 chopped, 1 thinly sliced
2 garlic cloves, chopped
1 tablespoon finely grated ginger (peel it first!)
1 tablespoon finely grated fresh turmeric (peel it first!)
Sea salt and some freshly ground pepper
4 cups vegetable broth
1 13.5-oz. can unsweetened coconut milk
Heat oil in heavy pot over medium-high heat. Add carrots, onion, chopped leek, garlic, ginger, and turmeric and season with salt and pepper. Cook, stirring often, until vegetables soften, 5–7 minutes. Add broth, coconut milk, and 1 cup water. Bring to a boil, reduce heat, and simmer until vegetables are very tender, 20–25 minutes; let cool slightly. Working in batches, puree soup in a blender until smooth. Season with salt and pepper. If you so desire, lightly fry up the sliced leeks, salt, and garnish the soup.
Cook's note: they say the addition of pepper mixed with turmeric enhances the anti-inflammatory properties and more. So don't forget the pepper!