Hello and welcome to a new week! I hope you had a stellar weekend.
Ours was...eventful. I worked Friday night and Saturday. Saturday afternoon I took Big A to get her ears pierced, something she has been wanting for years. She is so pleased. I can't believe how fast the girls are growing up. Big A turns 10 in May!
Unfortunately, Big A woke up Saturday night with a tummy bug that's been going around the school. She is staying home today and my mother-in-law is watching her while I see clients this morning.
In other news, I squatted with the barbell for the first time in years at the gym yesterday. I've been using dumbbells instead more due to not wanting to waste time setting up the bar than anything else. Now due to my new goal of really pumping my legs, I decided it is time to get back on the barbell wagon. I am pleased to say I easily squatted 135 lbs...not bad for such a little person! Yeah, I am totally bad ass. And by bad ass I mean my butt already kills. Tomorrow I am really going to be paying for it!
Although we are supposed to be back up to spring-like temps this week, I have to share this soup recipe with you because its so yummy.
One of my favorite food blogs is Vegan Richa. Her recipes are not only healthy, but they are extremely creative and mouth-watering.
That being said, I hardly ever use other people's recipes, so I usually look, drool, make a mental note to try a recipe, and then quickly forget.
But sometimes a recipe just screams, "Try me!" and this one using chickpea flour to season and thicken a soup/sauce base was just that. Why? Because it never occurred to me to use chickpea flour this way, and I love trying something entirely new. Also, I'd been trying to find a new soup recipe for this chilly weather and this sounded perfect.
As usual, I adapted the recipe quite a bit, not only to suit my taste, but also my budget - right now fresh fruit and veggies here are an absolute fortune! Using frozen green beans and a can of diced tomatoes keeps it inexpensive but still loaded with flavour and nutrition. If you want to make it more like a curry to serve over rice, just add less water to make it thicker. This makes it super versatile...my mind is spinning at the possibilities!!
If you don't have these exact spices, don't worry, just add what you have, at the very least a few tsps. of a good quality curry powder. Use whatever veggies you want. Zucchini and cauliflower are other great options.
Indian Vegetable Soup in Chickpea Flour Broth (adapted from this recipe)
1 tsp olive oil
1 onion, diced
1 piece fresh ginger, finely chopped
2 cloves garlic, minced
1 tsp cumin seeds
1 tsp fenugreek seeds (I used ground fenugreek because that's what I had)
1 tbsp. curry powder
1/4 tsp cayenne powder (optional, if using mild curry powder)
1/4 cup chickpea flour
1 tsp salt
1 14oz can diced tomatoes (do not drain)
2 cups water
2 cups frozen cut green beans (or whatever veggies you prefer)
2 tbsp. fresh lemon juice
Handful fresh cilantro, chopped (Optional)
Pour oil in pot over medium heat and add onion, ginger, garlic and spices. Stir and cook 2-3 minutes. Reduce heat, if necessary, to prevent burning. Turn heat down to low and add chickpea flour. Cook for 3-4 minutes to toast flour, stirring occasionally. Add remaining ingredients and cook over low heat for 20 minutes. Stir in lemon juice and garnish with cilantro, as desired.
Keep refrigerated for up to 5 days or freeze.
Healthy, Happy, Green and Natural Party Blog Hop on Urban Natural