A Curry Pumpkin Stoup Dr. Fuhrman Would Love

Greens, onions, mushrooms and beans are a big part of Dr. Fuhrman's magical G.O.M.B.B.S. list and I try to be aware of eating these foods every single day. So when I saw that this soup recipe from Kitchen of Health had G.O.M.B.B.S. ingredients that are commonly found in my kitchen, I though it might be an easy, and hopefully fast, weeknight dinner.

It was.

And delicious too.

Not quite a soup but not totally a stew, this hearty and flavorful stoup (to borrow a phrase from Rachel Ray) just might become a regular weeknight thing for us.

Curry Pumpkin Superfood Stoup
serves 6

Print me!

1 large onion, chopped (approx. 2 cups chopped onion)
1 box (4 cups) low sodium vegetable broth
2 Tbsp curry powder (I prefer sweet curry powder, so if your curry powder is  hot/spicy, you may want to use only 1 tbsp)
1 large can (29 ounces) pumpkin puree
2 cups unsweetened almond or soy milk
2 tsp coconut extract
2 Tbsp natural creamy peanut butter
1 15 ounce can garbanzo beans, rinsed and drained
4 cups swiss chard (or other green you have on hand), chiffonaided
2 cups very thinly sliced mushrooms
hot sauce to taste (I used Sriracha)
salt (or not)

Coat the bottom of a large dutch oven or soup pot with vegetable broth. Turn heat to medium. When broth is bubbling, add chopped onion. Stir frequently. After 5 minutes, add curry powder and stir. Turn heat a touch lower and stirring frequently, saute onions and curry powder until onions are very soft (about 15 minutes).

Add vegetable broth, pumpkin puree, nut milk, coconut extract and peanut butter. Stir to combine.

When mixture is simmering, add garbanzo beans, swiss chard and mushrooms. Stir.

Let simmer for 20 minutes. Taste. Season with hot sauce (to taste) and salt (or not).

Best of Super Bowl 2012: Saag Dip

I love it when I make a new recipe and I just know that it is going to become a favorite. That's what happened this morning as I was testing and preparing things for a Super Bowl party this evening at my next-door-neighbor's house. I picked out four recipes last week that I figured I could whip up in a few hours (I totally underestimated and I ended up being in the kitchen for most of the day). Three that I had never tried before, and one that was a complete winner from last year's Plant-strong Super Bowl Party.

I have mentioned many times here on HGK that I absolutely adore Indian food. So it really is no surprise that I think this dip rocks. "Saag" is one of two Indian words that I know of that means "spinach" ("palak" is the other). This spinach and avocado dip is bursting with Indian flavors, plus it has the advantage of being a very quick and simple recipe that involves no cooking. I can't wait to bring it to the party and see what everyone else thinks!

But it's not all good news. One of the dishes that I prepared, "fudgey" truffles made with black beans, dates, oatmeal, flax, chia seed, cacao, dried apricots and chocolate chips is almost too weird for me to be able to comfortably serve it to a non-Nutritarian crowd. It's staying home for the night. I'll be letting my kids eat these for breakfast.

Saag Dip

makes about 1 1/2 cups

from Vegetarian Times Magazine

Print me!

4 cups fresh spinach (7 ounces)

1 large ripe avocado

1/2 Tbsp fresh squeezed lemon juice

1 small clove garlic

1/4 tsp curry powder

1/8 tsp minced fresh ginger (I used a microplane and eyeballed it)

dash of chili powder

dash of Cayenne pepper

dash of cumin

salt to taste

Place all ingredients into the bowl of a food processor fitted with the "s" blade. Process until smooth, scraping down sides as necessary.

Serving suggestions: crudite, pita chips, naan or Fat Free Vegan's Colcannon Puffs.

How is/was your Super Bowl? Is it going to be/was it Plant-strong? 

Have you ever made anything new and then decided not to serve it to other people?

I overheard an interesting conversation at the party last night. One of my neighbors was telling another neighbor (who happens to be a Urologist) that she is suffering terribly from kidney stones. She said it was the worst pain she had ever experienced in her entire life, far worse than giving birth. She said that the doctor who treated her said that she was eating too much sugar and too much salt (impressive) and prescribed her a medication. 

The urologist did not comment at all about the dietary recommendation and said something to the tune of "Just take your medication." I kept waiting for a discussion about the benefits of a healthy diet to ensue, but got nothing. In fact, the woman who has the kidney stones brought what might have been the single most unhealthy dish I have ever laid eyes on to the pot luck (something about a slab of cream cheese, chicken from a can, and blue cheese?). Of course I wanted to say something, but it would have come out all wrong. It pains me to see people suffering from food borne illness who do not know the power of nutritional excellence.

What would you have done?

Rich and Creamy Butternut Squash Soup with Spinach and It's Official! Binge Eating Disorder Recognized by the APA

This year is the first year that I haven't stopped going to our local farmer's market as soon as the weather turned cold. A few weeks ago I picked up a gigantic butternut squash not sure what I was going to do with it.

A lot of ideas came together to inspire the soup that resulted. A butternut squash soup recipe from Thrive Foods by Brendan Brazier, The Healthy Librarian's faux coconut milk, the spinach in my fridge that I wanted to use up, and my sheer love of anything with curry powder.

The results were fantastic. So rich and creamy and soul satisfying for such an easy recipe.

HGK's Rich and Creamy Butternut Squash Soup with Spinach

serves 8

Printable Recipe

5 pounds whole butternut squash

6 cups unsweetened almond milk

2 Tbsp coconut extract

1 tsp curry powder

2 cups vegetable broth

fresh baby spinach

Preheat oven to 350 degrees. Line a cookie sheet with aluminum foil or parchment paper.

Cut off the ends of the squash and discard. Cut squash in half lengthwise and remove seeds. Place halved squash, cut side down, on lined tray. Roast squash in oven for about 1 hour until largest squash is soft throughout.

Let squash cool so that you can handle it. Remove  all of the flesh from the squash and place it into a large dutch oven or soup pot. Add almond milk, coconut extract, vegetable broth and curry powder. Over medium-high heat, bring mixture to a simmer, stirring occasionally until heated through.

Turn heat to low. Using an immersion blender, process soup until smooth.

Add handfuls of fresh baby spinach and stir. Add more spinach until soup reaches the proportion of soup to spinach that you like.

Taste. Add salt (or not) and more curry powder (to taste). Thin with vegetable broth if consistency us to thick for your taste.

Next up on my winter squash to experiment with list? Delicata. Got some at the Farmer's Market this week and wondering what to do with it. Do you have any ideas?

I also want to point out this very interesting article on binge eating disorder. It brings up a lot of excellent points like the linkage between "dieting" (not to be confused with healthy eating) and binge eating, which is an idea that completely rings true for me. It also points out that "The APA [American Psychiatric Association] will include BED [binge eating disorder] as a separate disorder in the fifth edition of its �Diagnostic and Statistical Manual of Mental Disorders,� referred to as the DSM-V.

Oh great, dieting made me crazy. Certifiably so.

Thoughts?

Crock Pot Eggplant Chick Pea Curry

Thank you for the generous responses to my post about healthy convenience breakfasts. I hope that everyone enjoyed my list of ideas as well as all of your additions in the comment section. It was a true group effort!

A few days ago, Julie Ann over at The Reduction Project was blogging about a recipe from Appetite for Reduction called Eggplant-Chickpea Curry. Imagine my surprise when I read on to find out that she had experimented with turning this normally stove top recipe into a crock pot recipe because she was in a time crunch.

As most of you know, I am currently relying heavily on my crock pot due to our ongoing kitchen renovations. Combine these personal needs with my deep love of anything Indian and I was immediately intrigued by Julie Ann's post.

I would say that the texture I achieved in my crock pot is A+ but the flavor is a B. I'm left wondering how to get that amazing Indian food taste without the ghee (clarified butter). Maybe this is the best it can be without the fat!

But my husband loved it! When I got home from an event at my daughter's school, he was raving about dinner and telling me that he ate three bowls full. He thought the flavor was great.

Crock Pot Eggplant Chick Pea Curry
adapted from a recipe by Isa Chandra Moskowitz from Appetite for Reduction

2 cups diced onion
3 lbs. eggplant, diced
4 cloves garlic. minced
2 15 oz. cans fire roasted tomatoes
3 cups vegetable broth
1 Tbsp mild curry powder
1 1/2 tsp hot curry powder (optional)
1 Tbsp garam masala
2 tsp cumin
2 Tbsp fresh ginger, minced
2 tsp salt (optional)
dash of powdered stevia

2 15 ounce cans chick peas, rinsed and drained

Place all ingredients, except chick peas, into a crock pot on low heat (my lowest setting is 10 hours, 8 hours would be plenty). Let cook all day, stirring once throughout the day if possible, but not necessary. Thirty minutes before serving, add chick peas and stir. Once chick peas are warmed through, the dish is ready.

Serve over brown rice with chutney if you've got it (I really like the Trader Joe's chutneys).

Do you like to make no-added-fat  Indian Curries? Have you ever had a no-added-fat Indian Curry that was as good as Indian food from a restaurant?