I asked the GSG Coaches for their favorite cold-weather recipes. I’ll be sharing them this week—feel free to lift any recipe that looks good to you, and try it out.
Interestingly, our two Texas coaches wrote me first, with their best, healthy, plant-based hot soups. Even though I’m not sure it’s ever truly cold there. One of them tortures me with tales of 70 degree weather while I’m sitting at my computer with my space heater on, under a blanket, here in Utah.
So today’s recipes are from Coaches Sarah and Marlyn.
Marlyn Didericksen in Houston (firstname.lastname@example.org) is currently doing the GSG Detox, but suffered to type up these two soup recipes up for us that she was craving. I love how easy the second idea is!
1 large chopped onion
1 green pepper chopped
1 jalapeno chopped (optional)
2 Tbsp coconut oil or olive oil
Saute the onion and pepper in the oil in a large saucepan until tender
3 cans black or kidney beans
2 cans diced tomatoes
1 can diced green chilies
2 TBS chili powder
1 t. cumin
1 t. garlic powder
½ t. oregano
A dash of cayenne if desired.
Sea salt to taste
Simmer for ½ hour or more.
Our favorite quick meal for a cold day is:
4 cups cooked black beans. (I soak and pre-cook a whole pot and freeze in quart bags)
2 cups of organic vegetable broth
Warm together in a large sauce pan and blend with an immersion blender until smooth.
Serve over cooked brown rice. Top with sliced avocado.
Creamy Broccoli Soup
2 c. vegetable broth
¼ c. chopped onion
1 c. chopped broccoli
2 small potatoes, finely diced
1 t. sea salt
1 c. coconut milk
1 t. arrow-root powder
2 Tbsp nutritional yeast
Put vegetable broth in a medium saucepan. Add onion, broccoli, potato and salt. Cover and cook over medium heat until vegetables are tender (about 5 minutes). Add milk and heat to simmer. Add arrow root powder stirring constantly until thickened. Add nutritional yeast and season to taste.
Yield: 4 cups.
Sarah Fluckiger (email@example.com), in Austin, says this soup and salad pairs well. She says she busts out the crock pot if it gets below 60 degrees in Texas!
Soothing Coconut Lentil Soup
1 Tbsp coconut oil
1/2 red onion
1 clove garlic
1 inch piece of ginger
1 cup red lentils
1 tsp ground coriander
1 tsp cumin
1/2 tsp chili powder
1 can coconut milk
3 cups vegetable broth
pink Himalayan salt
1. Place onion, garlic, and ginger into Blendtec and pulse to mince.
2. Poor them into a pot with hot coconut oil, season with salt, and let soften a few minutes.
3. Add lentils and spices (coriander, cumin, paprika, chili powder) and stir for one minute.
4. Add coconut milk and vegetable broth.
5. Let simmer for 30-45 minutes, or until lentils are soft.
6. Stir to break up the lentils which will thicken the soup. It will be pink and creamy.
7. Remove from heat, squeeze in juice from one lime, and garnish with cilantro leaves on top.
3 medium cucumbers, sliced into half-circles
2 green onions, sliced
handful of cilantro, chopped
1/2 tsp kelp granules or powdered kelp
2 Tbsp brown rice vinegar
1 Tbsp extra virgin olive oil
1 tsp grated ginger (or one drop of ginger oil)
pink Himalayan salt to taste
Toss all ingredients together and let sit for 15 minutes before serving.
(I’ve estimated the amounts on this recipe since I don’t really measure when I make it.)