Tuesday, January 21, 2014

Sweet Potato, Corn & Quinoa in Coconut Broth

Sweet Potato & Quinoa in Coconut Broth
I finally made an appointment for a physical check up, it had been 11 years, and I realize way overdue. I avoid going to the doctor, and fortunately, knock on wood, I don’t get sick. Annual flue shots, no way. I've managed to survive a number of winters without a cold, same with my husband, we must have built an excellent immune system as kids, maybe ate a lot of germs who knows, but I also credit the good food we eat. My dr. was curious how I, as a vegan, got calcium and seemed surprised at my answer of leafy greens, whole grains, legumes, sea vegetables, I could have said more but left it at that. On the way to the appointment was snow and lots of it on the freeway, it looked like a windy desert, how sand dances along sideways, and then it turned wet and slippery cars driving cautiously, typically I’d hunker down at home in those conditions, but I made it safely back. Once inside, I took off  my cold shoes and socks and slipped on my more comfy flip flops, snuggled with my dog and decided a hot bowl of soup is exactly what I wanted. 

This dish is delicious, thick, creamy and flavorful using minimal spices. The lemongrass really makes the soup and not sure I’d leave it out. If you don’t have lemongrass maybe try fresh ginger or adding shitake mushrooms while it’s cooking. The soup will thicken even more as it sits since the quinoa continues to absorb the broth. If more broth is desired then add another cup to the ingredients listed below. This totally hit the spot and is very nutritious with lots of protein and iron, vitamin C D and B and more I’m sure.

By the way, have you ever tried juicing with sweet potato? It tastes great combined with other veggies it’s also excellent for skin and elasticity. We all want gorgeous skin:)

Serves 4
1 onion chopped
½ chopped red pepper
2 pinches cracked red pepper
2 cloves garlic minced
1 tbsp lemongrass
2 pounds sweet potato about one large, cubed
1/2 cup quinoa rinsed
1 can organic coconut milk – I used full fat
3 cups veggie broth
¾ cup sweet corn – frozen is fine

sea salt if your veggie broth is low sodium
Sauted shitake mushrooms

Sauté the onion, red pepper and red pepper flakes in 1 tbsp coconut or olive oil with pinch of sea salt for 4 minutes, add the garlic and lemongrass and stir one minute, add the quinoa, coconut milk and veggie broth bring to a boil and simmer covered 5 minutes, add the sweet potato and continue simmering covered for 12 minutes until the potato is fork tender and quinoa soft, then add the corn and stir.

Serve in bowl and top with sauted shitake mushrooms and chopped cilantro
enjoy xo!

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