This recipe is an Ayurveda inspired way to eat foods beneficial for the digestive system and hormones. The warming combination of healthy spices are great at cultivating balance in the body and blood sugar. I served this salad to one of my best friends over lunch with bowl of Bibb lettuce and my chef hubby's Honey Herb Dressing. In this stew you can expect delicious anti-inflammatory foods that taste great while keeping you well. I enjoyed mine with a of couple hard boiled eggs since I had that on hand. But it would be great topped with some shredded chicken if you prefer an omnivorous diet (and I do.) That brings me to an important point...
While working today something my first yoga teacher said to me right before I left for teacher training came to mind. He said, "You will learn many things. You will not agree with all of them. Take what resonates with you and let go of what doesn't." One thing I do not love about yoga is the push towards a vegetarian diet. In fact, in the yoga community sometimes people are ashamed and carry guilt over the consumption of meat. I felt that way during my first two years of teaching! Many long-standing teachers and styles have vegetarianism as a key pillar in their training program. In my opinion, it is yogic to honor your intuition while living with great presence and awareness. With your head in the heavens and your feet firmly rooted in the ground.
For many of us...that means eating sustainably and humanely raised animal protein. Some body constitutions do best with the sustenance provided by animal protein. Protein helps us to rebuild and maintain our body tissues. The protein available in vegetarian diets is mostly in high-carbohydrate form and not as bioavailable. Meaning it is significantly harder to digest and absorb. Afterwards, it must be combined with an appropriate balance of essential amino acids from other foods. People who eat vegetarian diets must work diligently to ingest complementary vegetarian proteins to get the same result of eating a ounces of protein every day. Knowing that, the bottom line about your choice to include or omit meat from your diet should be based on you feel. Not what your teacher told you. Allow yourself to do what nourishes you from a place of integrity. For me, that means bring on the grass-fed beef! ;-) Okay, here's the recipe:
Dairy-Free, Gluten-Free, Vegetarian*
1-1/2 tbl. coconut oil
1 small onion, diced
3 garlic cloves, minced
1/4 bulk fennel, diced
3 tsp. madras curry powder
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1/4 tsp. sea salt
1 cup red lentils
1 medium zucchini
1 medium yellow squash
5 kale leaves, stemmed and chopped
2 c. chicken stock (sub veg stock if desired)
2 c. water
3/4 c. coconut milk
2 tbl. tomato paste
sea salt to taste
1. Melt coconut oil in a stock pot or dutch oven over medium heat. Add onion, garlic and fennel. Saute until translucent. Add spices and stir until fragrant (about 30-45 seconds).
2. Add all remaining ingredients and stir to combine. Bring to a boil, reduce heat and cover to cook for 40 minutes.
3. Season with sea salt to taste and serve.
Keri Marino is an internationally Registered Yoga Teacher and Yoga Therapist. She's owns and operates Yoga Unique offering therapy, classes, workshops and yoga products. Keri teachers both privately and publicly around the Cary area.
One thing I have learned from cooking with my chef husband Tanner is that great tasting food doesn't have to be complicated. When you use simple, ripe quality ingredients the most amazing flavors can be developed. This is a fresh take on a childhood comfort food Campbell's Tomato Soup. While in nutrition school I learned that many canned soups contain MSG or high quantities of sodium neither of which are ideal to consume. This is a very easy dish to throw together but still has that wow factor.
Candida Diet, Dairy-Free, Gluten-Free, Low-Carb, Paleo
1-1/2 tbl pasture-raised butter, unsalted (sub coconut oil for strict dairy-free)
4 large heirloom tomatoes, coarsely chopped
1 medium yellow onion, coarsely chopped
3 carrots, coarsely chopped
4 cloves garlic, thinly sliced
1 celery stalk, coarsely chopped
1 palmful fresh basil, finely chopped
1-1/4 teaspoon himalayan sea salt, ground
4 cups chicken stock
1/2 tablespoon coconut oil, melted
1/2 bunch asparagus, chopped
1/2 yellow onion, halved and thinly sliced
Dash sea salt and black pepper
1. Melt butter in a dutch oven over medium-high heat. Saute onions, carrots, garlic and celery for 2-3 minutes or until onions are translucent. Preheat oven to 350 degrees Fahrenheit.
2. Stir in tomatoes, basil, sea salt and chicken stock. Bring to a boil.
3. Reduce heat to medium-low, cover and let simmer for 20 minutes.
4. Toss oil, asparagus, onion and seasoning in a medium sized bowl to coat. Place on a baking sheet and roast for 15-17 minutes in preheated oven.
5. Place soup into high-powered blender and leave a small space for air to escape in the top (otherwise you will end up with a tomato soup explosion!) Puree until it reaches a smooth consistency.
6. Ladle soup into serving bowls and top with roasted asparagus. Serve immediately
Recipe by Keri Marino
I'm a Yoga Therapist, Yoga Teacher & Mama Bear who is all in on mindful authentic living. This blog is a collection of my passion for all things yoga, nutrition, health and cooking. Subscribe to the blog for monthly goodies delivered right to your email!