Winter isn't over yet, and so soup is still on the menu! I've been making this decadent soup over and over all winter long. The best part about this soup is that it's packed with veggies - NINE different ones, to be exact - but it brings such a great flavor that it's an easy sell to friends and family alike. This soup has passed muster with my picky father, my veggie-loving but not spices-loving grandma, my partner who (claims to) not like coconut, and almost every other mouth that's come in its path.
This soup takes a bit of prep work, but cooks together really easily once all the chopping is done. I almost always make double the recipe because it's just that good - it freezes well too, so save some for later!
This recipe was adapted from this recipe of Dr. Mark Hyman.
Fried rice is as American as apple pie. Or something like that. Americans love our Asian cuisines - whether it's a hole-in-the-wall Chinese restaurant, dim sum for brunch, all you can eat sushi deals, curry, ramen, sushi burritos, dumplings, Pad Thai, General Tso chicken, Panda Express - we'll eat it all. We love everything from the most authentic recipes to the most bastardized once-Asian-turned-American recipes.
I recently traveled through Houston and Austin, Texas, and of course chowed down on some slammin' eats along the way. I was lucky enough to pick up this super simple yet deliciously authentic Mexican salsa recipe that's too good not to share.
eat yer veggies
Caylee Clay is a Registered Dietitian-Nutritionist & yoga teacher specializing in psoriasis & food sustainability. By following her own health path with a goal of naturally putting her psoriasis into remission, she is a top resource for other psoriasis sufferers. Also, she believes that healthy living & sustainability go hand-in-hand — every bite you take has the power to improve both the world and your health!