Sick Soup

The day's assignment: a simple loop run at training pace; longer but not exceptionally fast.

Along with the regular group I set out for the run.

After each step, I found myself sliding my tongue over my teeth.  After each mile, I noticed.   After each half way mark, I questioned myself: your breathing is good, your muscle's are fine, are you hungry?

As each stride became a fight, I struggle to form the logic behind the excuse: my face hurts.

It was my first sinus infection and to me it made no sense, but hundreds of tooth-achey steps later I've developed a punch packed all natural team:  ginger, turmeric, cinnamon, ACV, and (of course) netti pot.

Oh, and soup, lots and lots of soup.

Like this one that helped me survive my first cold of the season.  A turmeric and ginger boosted base that will help raise your immune system while fighting inflammation, the warming cayenne in the broth will help melt your nose off your face, and the silken tofu will help keep you full while giving you an energy boost - so you can lace up your shoes a little tighter and keep striding!

Silk Soup with Ginger and Turmeric

Ingredients

• 3 c veggie broth
• 2 T grated ginger
• 2 t turmeric
• 3 cl garlic, minced
• 1/2 t cayenne powder
• 1/4 c soy sauce
• 1/4 T rice vinegar
• 1 block silken tofu
• 2 servings rice noodles
• 2 c mushrooms, sliced
• 1 large carrot, grated
• 1/4 c parsley or cilantro
• 1/4 c scallions
• 1-2 limes, juiced and zested

Combine

1. Bring the broth, ginger, turmeric, garlic, cayenne, and soy sauce to a boil in a large pot over high heat.
2. Crumble the tofu into the pot and continue to boil for 15 minutes then reduce the heat to medium and simmer for another 15 minutes.
3. Add the mushrooms, carrot, and rice noodles and boil for another 5 minutes.
4. Stir in the parsley, scallions, and lime.
5. Serve and enjoy!

Carrot Apple Ginger Muffins

There seems to be something sub par about a weekday breakfast: something lazily poured into a bowl, quickly grabbed between coats of mascara and searching for keys, something cold.

A weekend breakfast easily out plays its weekday counterpart.

It slips into your morning and wakes you for the day with warm pancakes topped with fruit and drizzles of syrup or fluffy omelettes stuffed with veggies and spices, accompanied by endless cups of coffee enjoyed over conversation with friends, or better yet, in pajamas and bed.

Although I've always been quite a granola gal, lately I've been trying to give my weekday breakfasts a lesson from the weekend.

I'm a firm believe that breakfast should be delicious, easy, and healthy, but above all I believe it should exist, which is probably the worst part about weekday breakfast: it's SO easy to skip.

This batch of breakfast worthy muffins however is something you won't forget.  It's loaded with grated apple, carrot, whole wheat flour and a little spice to give your mornings a warm, filling feeling, but it's reduced in sugar content so you won't crash 2 hours later.

If you're a religious breakfast eater toss one in the microwave for a few seconds to enjoy as you run from room to room getting ready; if you're more the person who always forgets, toss the batch into ziploc bags at the beginning of the week so you can toss one or two into your bag for a mid-morning snack!

Carrot Apple Ginger Muffins

Ingredients

Dry Ingredients

• 2 c whole wheat flour
• 1 t baking powder
• 1/2 t baking soda
• 1/2 t cinnamon, clove, tumeric
• 2 T chia seeds (optional)

Wet Ingredients

• 1 large sweet apple, grated
• 1 large carrot, grated
• 2 inches of ginger, grated
• 1/2 c packed brown sugar
• 1 c greek yogurt
• 1/3 c oil
• 1/3 c water
• 1 large egg

Combine

1. Pre-heat your oven to 350 degrees and grease a muffin tin or line it with paper.
2. In a large mixing bowl, whisk the dry ingredients together.
3. In separate mixing bowl, beat the egg then whisk in the brown sugar, greek yogurt, oil, and water.
4. Mix in the apple, carrot, and ginger then fold the wet ingredients into the dry until just mixed.
5. Scoop into the muffin tin and bake for 15-20 minutes.
6. Carefully transfer the muffins to a cooling rack and let cool for a few minutes before enjoying!
7. Note: these are best stored in the fridge due to their moisture content but will last on the counter for up to 5 days.

Fused

From the other side of a move this dish is almost too good of a fit for the moment; a picture perfect feel if you will.

In retrospect, it never seemed as if all these weeks dominated by the first real, thus stereo-typically nightmarish, NYC move were leading to this equally stereotypical, but wonderful, post-move nesting moment.

And yet, the universe came through.

Somehow from brokers equivalent the devil, to flower filled windows equivalent the garden hosting a dove's nest, we made it.

Maybe being filled with these homey feels laid way for these little nesting bowls to be, but moving or not, they are something you want on your dinner table (read: stack of cardboard boxes for those of you who are moving).

Nesting Bowls

Ingredients

For the meatballs:

• 1 lb ground chicken, turkey, or pork
• 3 cloves garlic, finely minced
• 1 T shallot, finely minced
• 2 t ginger, grated
• coriander
• cayenne
• clove
• cinnamon
• oil

For the nest:

• daikon
• rice vinegar
• vermicilli rice noodles
• lime, zested and juiced
• coconut oil
• salt
• mint leaves
• basil, chiffonade
• spinach
• cucumber, diced
• red pepper flakes, if desired

Combine

1. Preheat the oven to 325 degrees and line a baking sheet with parchment paper.
2. Peel the daikon then chop it into little sticks.  Stir together some rice vinegar and salt until the crystals are dissolved then submerge the daikon in the bowl, adding more vinegar if needed.  Set aside.
3. Mince the garlic, shallot, and ginger.  Sprinkle the ground meat with the seasonings and gently fold together until well incorporated but not over-mixed.  Roll the mixture into one to two inch sized balls, toss in a little coconut oil, and place on the sheet.  Bake for 15-20 minutes or until cooked, stopping to turn the pieces over and rotate the baking sheet halfway through.
4. Bring slightly salted water to a boil in a small pot.  Add the vermicelli noodles and cook for 2-3 minutes.  Dump into a strainer and rinse thoroughly with cold water.
5. Stir together the lime juice and zest, coconut oil, and salt in a large mixing bowl.  Toss the mint, basil, and large handfuls of spinach with the dressing until well coated.
6. Add servings of greens to bowls then add servings of noodles.  Top with daikon, extra vinegar, and cucumber.  Top with meatballs.
7. Sprinkle with extra herbs or red pepper flakes and enjoy!

Trop Pops

Although I try to be a little conscious of when fruits and veggies are actually in their natural season, sometimes it's just too easy to listen to an end-of-season-scraggler calling my name from the grocery store shelves... which is how I ended up with this very, very green pineapple on my counter.

At first I was nervous it wouldn't ripen, how could one expect it too when it's SO green?

Less than two days later I found myself, for once, feeling lucky to live on the top floor of a pre-war building as I watched gold creep up the spikey clusters and after watching a pineapple ripen with an unnatural speed I knew there was one thing that part of this pineapple absolutely had to be used for - popsicles!

Sticking with the tropical theme, I grabbed some coconut flakes and water, some leftover homemade candied ginger, and some similarly ripening bananas, and voila - Trop Pops were born.

Happy Melting!

Trop Pops

Ingredients

• 2 bananas, very ripe
• 1/2 c pineapple, frozen
• 1/4 c candied ginger, chopped
• 1/4 t coconut flakes, unsweetened
• 1/2 c coconut water (such as Vita Coco)

Combine

1. Slice the bananas, place them in a plastic bag, and freeze overnight.
2. Toss the bananas into the bowl of a food processor and blend on high speed until they are the size of small crumbs.
3. Add in the pineapple, candied ginger, and coconut, and blend on medium speed for 30 seconds to a minute until they are well incorporated in the mixture.
4. Add in the coconut water and blend again for one minute until smooth.
5. Spoon the mix into a popsicle mold and freeze overnight.
6. Enjoy!

They Say

Bad things come in threes so when I was crippled by a severe back injury, had my entire wallet stolen, and came down with that crazy flu induced sinus infection thing that's going around I knew a wave of bad luck had hit me.

I'm still not sure how I offended the universe to this extent, but one thing I do know is how to handle this kind of karma.

It's highly recommended to start by counting your blessings and letting the thankfulness for having health insurance, a super helpful bank, and a Neti Pot soak into your soul, and to end with some killer karma soup.

Okay so maybe that ending is most helpful if your third misery was being sick AF but still, this soup is delicious AF so I'm pretty sure it's a good ending anyways.

Why so good?

Because it's loaded with goodness like detoxing turmeric, cinnamon, and parsley, hearty chick peas and red daal, and of course coconut milk because every bitter heart needs a little sweetness.  All these little gems come together with enough strength to counter act a heavy dose of badness, or at least to fill a super hungry belly and make you feel royal AF while eating it!

Royal Karma Soup

Ingredients

• 1 T mustard seeds
• 2 T olive oil
• 1 jalapeno, diced, optional
• 1 inch red onion, diced
• 2-3 small carrots, peeled and sliced
• 1 can of diced tomatoes, with juice
• 1 can of chickpeas, rinsed well
• 1 c daal (red lentils)
• 1 t red pepper flakes
• 2 t turmeric
• 1 t cumin
• 1/2 t garlic powder
• 1/2 t cinnamon
• 1/2 t ginger
• 1-2 t salt
• 2 cans of water
• 1/2 c coconut milk
• 1 bunch parsley, chopped

Combine

1. Add the mustard seeds to a large pot over medium heat and toast for a minute or two before adding the oil.
2. When the oil is hot you will hear the mustard seeds snapping, at this point add in the jalapeno, red onion, and carrots and saute for 3-5 minutes until the pieces are just starting to soften.
3. Add in the rest of the ingredients except the coconut milk and the parsley.
4. Bring the liquid to a boil for 10 minutes, then reduce to a simmer and add in the coconut milk.
5. Continue to simmer for 20 minutes, stirring a few times before it is done.
6. Add in the parsley and serve immediately or store in the fridge for up to 5 days.

Note

At first the soup will look very broth-y but once the daal is cooked and coconut milk is added they will fill up the space and make a thick but not-too-thick soup.

Candied Ginger

When my roommate told me she was making candied ginger from scratch I gave her a side glance and thought "it must be nice to have time like that".

However, when I saw her make it the tune I was singing immediately changed and I jumped on the wagon.

Twice boiled ginger with sugar - and voila! A life time supply of ginger candy - no effort or thermometer required.

Yes you could say I regret being enlightened by how terrible candied ginger actually is for you, I am already shamelessly thinking of how this will bring my Ginger Muffins to a whole new level.  This candy comes with a gingery kick that its store bought counterpart is most definitely missing. The spice makes it a great afternoon pick me up (literally), but also has a flavor that comes with enough strength to carry it's weight when added to a dessert or baked good.

Candied Ginger

Ingredients

• 1-1 1/2 lbs of ginger
• water as needed
• 1 1/2 cups sugar + 1-3 tablespoons

Combine:

1. Using a paring knife or hand held peeler, remove the skin from the ginger root.
2. Slice the roots into thin pieces against the grain of the root.  Note: it's okay that there will be some variance in size and shape.
3. Place the roots in a large pot and cover with water until they are submerged but not more than half an inch under water.
4. Boil the roots for about 10 minutes then lower the heat to medium and continue to cook at a strong simmer for about 30 minutes.
5. Save 1/3 of a cup of the ginger water to use in the next step, then empty the contents of the pot into a strainer.
6. Transfer the ginger roots back to the pot with the reserved 1/3 cup of water, and add the sugar.
7. Stir the pot thoroughly as you bring it back to a boil. Once the sugar is dissolved, lower the heat to medium-low so the water is bubbling at a low simmer.
8. Stir the mixture every minute or two while cooking for 30-40 minutes.  During this cooking time you'll see the liquid thickening as the water evaporates and sugar concentrates into a syrup.  Stir more frequently as the liquid reduces so the sugar doesn't burn.
9. When the liquid is completely cooked off (it's okay if there is a tiny bit left), remove the pot from the heat, and use metal tongs to transfer the ginger someplace to cool. I placed mine on cooling racks but you can also lay them on parchment paper - just don't let the pieces overlap or else they will stick together.
10. Let them cool overnight then toss with 2 tablespoons of sugar so the pieces are lightly coated in crystals.
11. Enjoy!

Gingy Muffys

I few months ago I was inspired by a recipe from Green Kitchen Stories and made these amazing Cranberry Cacao Almond Muffins.

They came out a perfect texture and flavor for a hearty breakfast muffins and I almost immediately knew I wanted to try making them again with a few more alterations. 

These muffins are perfect because they have a hearty and healthy feeling created by the oats and nuts.  They're not too heavy but still have a chewy, sturdy texture that will fill you up and can also hold up against some serious flavor.  Which is how I knew it would be the perfect background for a version made with bran and jam-packed with ginger!

If you are a ginger lover this recipe will sing to your soul as powdered ginger and turmeric are mixed into the flour base to give it a nicely distributed spice, while chunks of candied ginger add some extra bite.  Needless to say, this is a recipe that will definitely wake you up on a cellular level in the morning - enjoy!

Ginger Bran Muffins

Ingredients

Dry Ingredients:

• 1 c walnuts
• 1 c raw oats
• 1/3 c bran
• 1/3 c wheat flour
• 1 t baking powder
• 1/2 t baking soda
• 1/2 t cardamom
• 2 t turmeric
• 1 t cinnamon
• 2 t ginger, powdered
• 1/2 t salt
• 2 T chia seeds
• 1/2 c candied ginger pieces, chopped

Wet Ingredients:

• 3 eggs
• 1/2 c dark brown sugar
• 5 oz whole fat greek yogurt
• 3 tablespoons oil of choice
• 1 t vanilla extract
• 1/3 c almond milk

Combine

1. Preheat the oven to 350 degrees.  Dip a paper towel into some shortening and use it to grease a muffin tin.
2. Dump the walnuts into a food processor and blend on medium speed for 2 minutes until they are minced.
3. Add in the oats and blend for another minute or two, until the mixture is consistently sized.
4. Detach the processor bowl from the base and remove the blade.  Stir in the bran, flour, baking powder and soda, spices, chia seeds, and candied ginger pieces.
5. In a small metal mixing bowl whisk the eggs, add the sugar and whisk again for 1-2 minutes, the fold in the yogurt, oil, vanilla, and milk.
6. Using a metal spoon stir the egg mixture into the bowl of the food processor.  Note: the batter should be much more liquid than a typical muffin batter.
7. Evenly distribute the batter into the muffin tin and bake for approximately 20 minutes until a toothpick comes out mostly clean.
8. Transfer to a cooling rack for a few minutes and enjoy!

Fancy Ramen

Edited Version

When I announced my move to NYC a few months ago my decision was greeted with lots and lots and lots of warnings about how expensive New York can be.


Luckily, I had already spent the better part of a year thinking about saving up for the trip, had stripped away all of my delusions of a sex-in-the-city-esque apartment, and had prepared for a slew of opinions from the non-city-go-er peanut gallery.  I came anyways, prepared to be curling up with an empty piggy bank in a cardboard box on the side of the road sooner rather than later, and was shocked that I was actually saving money once I moved to BK.  The actual cost of living here is feasible for now, it's actually the choice of spending that adds up quickly.


Case in point: the fancy ramen craze that has literally taken over the city.


Yes, soup is great and yes, soup that is served with a plethora of toppings is even more greatly appreciated, but.... paying fifteen plus for soup that you could make on your own for a fraction of the cost?  Not great.


Luckily again, ramen is super easy to make and super cheap, even when you treat yourself to the marinated steak topping, so grab a bowl and start topping!

Steak and Eggs, Ramen Style

Ingredients

For the marinade:

• 2 inches of ginger, grated
• 3 large cloves garlic, minced
• 2 scallions
• 2 t chili
• 2 t cayenne
• 1 T sesame oil
• 1 T chili oil
• 1/2 c rice vinegar
• 1/2 c soy sauce
• 1 lime, juiced and zested
• 1+ lbs flank steak, with any extra fat trimmed off

For the broth:

• 3 t ginger, grated
• 1/4 jalapeno, finely minced
• 3 lg cloves garlic, minced
• 4 c low sodium chicken broth
• 1/4-1/2 c soy sauce
• 1 packet of ramen noodles, with the seasoning discarded
• 1-2 lg handfuls collard greens, chopped

Toppings:

• 1 scallion
• 1-2 ribs celery
• 1-2 radish, thinly sliced
• 1-2 eggs, boiled separately to preference

Combine

For the Ramen:

1. Stir together the ingredients for the marinade in a small-medium mixing bowl.
2. Add the steak, pushing it under the marinade so it is well covered, cover the bowl with saran wrap, refrigerate for 30 mins to an hour.
3. In a small pot, bring salted water to a boil to cook the eggs.
4. In a separate large pot, heat a tablespoon of olive oil over high heat.  The steak I used was approximately 1/2 inch thick so I cooked it only for 2 minutes on each side, if that.  When the steak is cooked to your liking pull it out of the pan, cut into strips, and set aside.
5. Add the garlic, ginger, and jalapeno to the pot and cook until fragrant.
6. Add the broth and soy sauce and boil for 15 minutes.
7. Add the ramen noodles and collard greens and cook for 2 minutes.  Add the strips of steak and cook for 1 more minute.
8. Ladle some broth, noodles, steak, and greens into a bowl.  Top with an egg, slices of radish, scallions, celery, and an extra drizzle of sesame oil.
9. Enjoy!

For the leftovers:

1. Heat a tablespoon of oil in a skillet over medium heat.
2. Toast several corn tortillas until browned.
3. Meanwhile nuke some leftover steak strips in the microwave.
4. Fill the tortillas with steak, radish, scallions or cilantro, and cheddar cheese.
5. Squeeze lots of lime juice on each before enjoying!

Grab a Bowl

For those of you who are still suffering from yesterday's horror story (don't worry, me too) here is a delicious meatless meal to help you recover!

Since re-introducing meat into my diet I've kept two meals a day plant-based.  If you are trying to do the same, balanced bowls like this will help you stay energized, full, and satisfied without the meat.  They are versatile and include a mixture of carbs, veggies, non-animal protein, and a little healthy fat - hence the name "balance bowl".


One of my favorite combos is baked tofu and cumin roasted carrots on top of a base of lime-rubbed kale and seasoned brown rice.  Sliced avocado provides a great source of fat and pomegranate seeds offer a sweet crunch for those of you who also cannot go a meal without fruit!

The bonus is that this meal is hearty enough to withstand a few days in the fridge so you can enjoy it right away or pack it for lunches like I did.

Marinated Tofu Balance Bowls

Ingredients

For the tofu:

• 1 package of extra firm tofu, pressed and sliced
• 1/4 c soy sauce

For the rice:

• 1 c rice
• 2 T oil
• 2 inches ginger, minced
• 3 cloves garlic, minced
• 1 t salt
• 2 t basil
• Enough water to cover the rice by an inch

For the carrots:

• 4 medium carrots, peeled and coined
• 1 T oil
• 1/4 t cumin
• 1 t curry
• 1/4 t cinnamon
• 1/4 t salt
• 1/4 t red pepper

For the salad:

• 6 lg leaves kale, chopped
• 1 lime, juiced
• 1 avocado, chopped
• Seeds from half pomegranate

Combine

1. Place your block of tofu between two dinner plates and top with something moderately heavy, like your largest cookbook for about 20 minutes.  This will squeeze excess water out so the tofu will bake with a nicer texture.
2. Bring the ingredients for the rice to a boil over high heat for 10 minutes, then reduce to a low simmer and cover for 20-30 minutes or until cooked through.
3. Meanwhile, preheat your oven to 350 degrees and line two baking sheets with parchment paper.
4. Peel and slice the carrots then toss with the oil and spices, scatter on a sheet and bake for about 30 minutes.
5. Once the tofu is pressed, cut the tofu into 6-8 slices, place in a large mixing bowl and soak in soy sauce for a few minutes.  Spread out the slices on the second baking sheet and bake for 20 minutes, flipping half way through, until edges have browned.
6. Toss the kale with the excess soy sauce and the lime juice.
7. Top a serving of the kale with pomegranate seeds, carrots, rice, and tofu and enjoy!

On Drinking Green

Things I miss about Massachusetts include this kale smoothie from Woodstar Cafe.

Although it isn't their exact recipe, this version has done a pretty good job holding me over until I finish trying every smoothie cart and juice bar in The City to find my new favorite.

Tropical flavors of banana, mango, and orange bring out the best of kale's health aspects while masking its bitterness.  Greek yogurt adds protein and balances the kick from the fresh ginger.  Sprulina and lemon brighten up the drink while flax grounds it with a little nuttiness.

If you like your smoothies sweet try adding a splash of honey!

Woodstar's Green Smoothie

Ingredients (makes 2)

• 1 1/2 c kale, washed and chopped
• 1 banana, sliced
• 1 mango (or a second banana), peeled and chopped
• 6 oz greek yogurt
• 2 inches ginger, peeled
• 12 oz orange juice
• 2 T flax or chia seeds
• 1-2 T sprulina powder 
• squeeze of lemon

Optional: 1 T honey

Combine

1. Add all ingredients to a blender and process until smooth.
2. Enjoy immediately or refrigerate to enjoy chilled.
3. Stays good in fridge for 3-5 days.