Coconut Curry Soup

-->

My husband made the most delicious curry soup the other day. The next day I ate it for breakfast AND lunch - I finished it off the entire second quart of soup before he even came home from work for the day. It's that good! Due to several requests for the recipe he decided to write this up for you all. This recipe is by Executive Sous Chef Tanner Marino and it's a go to meal full of warming spices to soothe and nourish the digestive system. He mixes it up with different vegetables each time depending upon what we have in the fridge! Experiment :-)

Pictured here with Patty Pan Squash & Brussels

Candida Diet, Dairy-Free, Gluten-Free, Low-Carb, Nut-Free, Paleo, Soy-Free

Ingredients –

1 Leek

1 White Onion

I small Ginger Root

1 stalk lemongrass

2 cloves of Garlic

1 head of Broccoli

2 cans of Coconut Milk

1.5# (lbs) of Chicken Thighs or Breasts

1 Tablespoon each of Cumin, Smoked Paprika, Coriander, Cardamom, Ginger, and Tumeric

4 Tablespoons Madras Curry Powder

Salt to taste

M.O.P. (Method of Preparation)

-Slice onion and leek in to small pieces and keep together, mince garlic and ginger and keep near onions and leeks, smash the lemongrass but leave in large pieces so you can extract them out at the end. Cut the Broccoli into florets and set aside

- There are 3 different ways I have cooked the chicken and my favorite was tossing them in oil and all of the same spices up top (about the same amounts of each just not as much curry) and grilling them. If you can't grill them, you could always coat them in oil and spices and oven roast them too.

- So to start the soup I turn a pot (I really enjoy my Le Cruset on this one) on to medium and add oil and a little butter. I sauté the garlic, ginger, onions, leek and lemongrass for about 8 minutes until they are translucent. Then I add the spices and really agitate the bottom of the pan to get the caramelizing started. I add the 2 cans of coconut milk and give it a good stir to make sure all of the spices get thoroughly mixed in. I add the raw broccoli at this time and after the chicken is cooked and allowed to rest I cut it into small pieces and add it to the soup.

- At this time I check for seasoning and consistency. Is it thick enough and does it have a good strong curry flavor. If not I adjust adding more spices and or thickening with a corn starch slurry (paste made of corn starch and water, add when boiling to properly thicken.) Then I let it simmer for about 5 or so minutes or just enough for the broccoli to cook. I pull out the lemon grass and sometimes hit with a little splash of lime juice before serving to brighten it up a bit and cut through the creaminess of the coconut milk. I usually serve mine with Jasmine Rice.

 Yields 2 qts of finished soup

Spicy Crock-pot Chicken and Vegetable Soup

Chili and soups are definitely a go to food for me in the morning. I love how warming they are and how it can pack everything my body needs into one bowl. Best part is chili and soup are always better the day after so it's the ultimate reheat and eat food. When I have breakfast daily I try to sit down for 6-10 minutes and relax. It helps me prepare for my day. I can literally jump out of bed and run a million miles an hour. My body is wired on alert as soon as I wake up and something as simple as having breakfast that I have to sit down and eat makes me slow down so I can organize my mind and day. How do you set yourself up for a good day?

This is my latest creation and it's full of healthy nutrients like protein, vitamins and minerals. It's also full of nourishing fats from the coconut which will give the brain what it needs to guide you through a day of clear thinking! This soup is also loaded with fresh vegetables and dietary fiber for a healthy digestion.

Dairy-Free, Gluten-Free, Low-Carb, Nut-Free, Paleo, Soy-Free

Ingredients:
2 tbsp bacon fat or coconut oil
4 cloves garlic, minced
1 large yellow onion, finely chopped
4 small stalks celery, finely chopped
1-1/2 tbl. cumin
1-1/2 tbl. smoked paprika
1 tbl. ms. dash original seasoning mix
1 tsp. chili powder
1-1/2 lb. chicken thighs with bones
1 green bell pepper
5 kale leaves, stemmed and finely chopped
2 yellow squash, cut into half moons
1 can rotel with green chilies
3/4 c. coconut cream (could use 1 can of coconut milk)
1 qt. homemade chicken stock
sea salt
2 tbsp. fresh cilantro, chopped (optional)
1 avocado, cubed (optional)

Directions:
1. Heat bacon fat or oil in a large skillet over medium-high heat. Add garlic, onions, and celery. Saute 4-6 minutes until onions start to turn translucent. Add in spices. Stir and cook until fragrant (1 minute). Place vegetable mixture into a crock-pot.
2. Add all remaining ingredients to crock-pot except cilantro and avocado. Cook on high for 2 to 3 hours or until thoroughly cooked.
3. Remove chicken thighs and let cool 5 minutes. Using two forks pull the chicken from the bones and shred apart. Then toss chicken back into chili and stir to combine. 
4. Top with fresh cilantro and avocado and serve. :-)
*Recipe and photo by Keri Rogers.

Keri is an internationally Registered Yoga Teacher, creator of yoga props, and health lifestyle educator.  She owns and operates BAYA Wellness, LLC offering yoga classes, handmade props, and healthy lifestyle services. Keri teachers both privately and publicly around the Greenville area offering on-going classes and special events. 

BAYA... Be As You Are!

Simple and Delicious Cauliflower Soup

Cauliflower is a cruciferous
vegetables and nutritional power-
house. Enjoy it a fe types a week
to reduce inflammation and
aid in detoxification.

Cauliflower soup is such a light and healthy comfort food. One thing my chef fiance has taught me is that gourmet food is about simplicity and balance. This recipe takes less than 45 minutes from start to finish and only uses 5 ingredients. You can garnish this soup in many different ways. We love to top it with different combinations of things including: crockpot-pulled beef, sliced avocado, sauteed greens with curry, or bacon. 







Candida Diet, Dairy-Free, Gluten-Free, Low-Carb, Nut-Free, Paleo, Soy-Free

Ingredients:

1 tbl. coconut oil
2-3 garlic cloves
1 medium yellow onion, coarsely chopped
1 head cauliflower, cut into florets
1-1/2 to 2 cups chicken stock
sea salt and black pepper to taste

Directions: 
1.  Melt coconut oil in a saucepan. Add garlic and onions. Saute for 1-2 minutes until fragrant. 
2. Add cauliflower and chicken stock. Turn heat to medium-high and bring to a boil. Then reduce heat to medium-low and let simmer for 15-20 minutes. Add more hot liquid if necessary, but use extra liquid sparingly. 
2. Once the cauliflower has softened, pour the soup into a blender or food processor. Pulse until it form a smooth and creamy texture. Season to taste.
3. Serve immediately. 
*Recipe by Keri Rogers. Photo by SnazzyApple.

Keri is an internationally Registered Yoga Teacher, Creator of Yoga Props, and Nutrition/Wellness Educator.  She owns and operates BAYA Wellness, LLC offering Yoga and Nutrition Education Services.  Keri teachers both privately and publicly around the Greenville area offering on-going classes and special events.  Her path as a nutritionist is all about making healthy living approachable... she teaches the components of healthy cooking, eating, and thinking while also offering specialized services like menu planning.  Healthy living is about the whole pictures of wellness... find your path to living well.

BAYA... Be As You Are!

Contact for details: Website  BAYAWellness@gmail.com or 864-430-1275

Fresh Pumpkin and Ginger Soup

A fresh pumpkin soup with fresh ginger, coconut milk and spices.  Pairs well with a mixed green salad for a light meal!  

Fresh Pumpkin and Ginger Soup
Ingredients:
2 tbl.  grapeseed oil
2-3 lb Pie Pumpkin, seeds removed and chopped 
1 lg. onion, coarsely chopped
1 tbl. ginger, freshly grated
1 qt. chicken stock (or vegetable)
15oz. coconut milk
Red Chile Flakes
Microgreens (as garnish)
Toasted Pumpkin Seeds (as garnish - recipe below)

Directions:
1.  Heat oil in a stockpot over medium high heat.  Add pumpkin, onions, and ginger and saute stirring occasionally until soft.  
2.  Add chicken stock, coconut milk, and chile flakes (to your taste).  Bring to boil, then reduce heat to low and let simmer for 20 minutes.  
3.  Puree soup in batches in a blender or food processor.  Pour into bowls, top with microgreens and toasted pumpkin seeds.  



Savory Toasted Pumpkin Seeds
Ingredients:
1-1/2 tbl. grapeseed oil
2 c. raw pumpkin seeds
1 tsp. garlic powder
3 tsp. Worcestershire sauce

Directions:
1.  Preheat oven to 300 degrees Fahrenheit.
2.  Toss all ingredients in a medium sized bowl and place into a baking dish.  Don't crowd the pumpkin seeds... make sure they lay flat in the baking dish without overlapped.
3.  Bake turning every 15 minutes until the pumpkin seeds are crispy and lightly browned.  Usually takes an hour or more.