soup – StyleNectar

Food, Health, Nutrition & Wellness, Nutrition & Beauty

Spicy Tom Yum Coconut Noodles

Who’s ready for an insanely delicious comfort food recipe that tingles the tastebuds, warms the insides and satisfies our cravings for a rich bowl of creamy pasta without all the calories and carbs?

Enter this raw vegan (yes, it’s deliciously warm) version of one of StyleNectar’s most popular dishes ever, Tom Yum Soup. I’ve been wanting to share this raw vegan twist on this hit recipe for such a long time and after testing it over and over to be sure it was perfect, it’s finally here!

Spicy Tom Yum Coconut Noodles prove once again that amazing, complex flavor, full-bodied hearty pasta decadence and our highest potential health, happiness and beauty are not mutually exclusive! As I always say, it’s easy to prepare delicious food that tastes amazing- however, that’s not enough for me. If it doesn’t make US look and feel as amazing as it tastes, it doesn’t make the StyleNectar cut.

This is my submission to Tinned Tomatoes & Lisa’s Kitchen No Croutons Required & Bookmarked Recipes Challenge, Fuss Free Flavours, & Ren Behan‘s + Feedingboys‘ Simple & in Season.

In this luxurious upgrade to the original non-vegetarian recipe, I was able to increase the coconut milk as the recipe no longer relied on animal product, thus taking the creamy rich factor off the charts! Next, I increased the shiitakes for double the fabulous meaty texture. And the piece de resistance, to soak up all that spicy Tom Yum decandence, oodles of perfectly al dente kelp noodles! Fresh garlic, ginger, chilis and lime and few tweaks to replace the chicken stock and fish sauce to season everything up perfectly, and a star was born! Hey, don’t take my word for it, just ask Jim who is in heaven right now gnoshing this down 🙂

If you haven’t tried Kelp Noodles this is definitely your lucky day. These mineral rich babies, miraculously, have almost zero calories and when prepared properly, taste & feel exactly like pasta. They soak up the flavors of any dish they’re paired with for that luxurious high-carb affect and NONE of the downside! Coconut milk and shiitakes are both immune boosting powerhouses and the addition of anti-inflammatory ginger, cleansing cilantro and circulation-enhancing chilis take this bowl of deliciousness into true superfood heaven.

Another high-vibe, living foods recipe packed with energy, antioxidants, minerals, vitamins, enzymes and everything we need to stay healthy. Filled with life force, love and the simplicity I’m learning is the foundation to everything exquisite.

Enjoy 🙂

Recipe for Spicy Tom Yum Coconut Noodles (Serves 2-3)

Ingredients

2 cups “no-chicken” or vegetable stock
1 stalk fresh lemongrass thinly sliced into rounds
1 inch piece fresh ginger root thinly sliced
1 large clove garlic, minced
1 tsp thinly sliced medium-heat red chili pepper + extra for garnish (seed & devein for less heat)
12 oz kelp noodles, rinsed and drained
1 or 2 strips wakame seaweed chopped into 2 inch pieces
2 cups thinly sliced shitake mushrooms
2 cups raw coconut milk** (or feel free to sub 1 can FULL FAT coconut milk in a pinch)
1 Tbsp raw miso paste
1 Tbsp raw honey
1 tsp coconut aminos or tamari
1 1/2 – 2 Tbsp fresh lime juice or to taste + small lime wedges for garnish (remember, don’t add lime before bringing to a simmer or it goes sour!)
4 Tbsp freshly chopped cilantro, 1/2 reserved for garnish

Method

In a large pot combine the first 6 ingredients (veg stock through wakame)and bring to a light steam or baby bottle temperature to keep raw. Turn off heat, cover with a tight lid and let steep for 20 minutes to allow the flavors to meld. Alternatively, if you don’t care about it being raw, bring to a simmer, then simmer for 5 minutes.
Add shitakes and coconut milk and bring back to a light steam/baby bottle temperature.
Whisk in remaining ingredients, garnish with extra cilantro, a few slices of red chili & lime wedges and relish in comfort food bliss!

** Raw Coconut Milk: I blend 2 cups raw, thai baby coconut meat with 1/2-3/4 cup (adjust depending on thickness you want) raw thai baby coconut water (Whole Foods sells both raw coconut meat & raw coconut water frozen or crack open your own), 1 Tbsp raw coconut butter & an optional 1 tbsp Tocotrienols (aka my fav non GMO sunflower lecithen) to help emulsify & voila, instant raw coconut milk. Store extra in ice-cube trays in freezer for smoothies.

Enjoy 🙂

Are you a winter or a summer person? Or, perhaps do you love each season for it’s contrasting individuality?

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All Love,

Juliane

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Food, Health, Nutrition & Wellness, Philosophy/Meditation/Spirituality

Cream of Roasted Red Bell Pepper Soup

Minus the Dairy & Roasting 🙂

A luscious bowl of Cream of Roasted Red Bell Soup

Hello dear friends! I'm back! Please pardon my brief hiatus… things have been very busy here with lots of exciting changes in the air. While it's too soon to share any details yet, at least I can say I've been walking further down my spiritual path, getting closer to what my heart desires… embracing freedom by continuing to let go of my little old- and highly addictive- ego. Speaking of which, ego's unhelpful little voice is yammering at me right now, "What the heck does any of this have to do with Red Bell Pepper Soup?" Nothing! It's a blog, dear ego. And thank you, as always, for your ever-so-helpful non-stop commentary. However, I have a post to attend to so buh - bye 🙂

So yum yummy and pretty too!

So, back to the subject of this post… As you've noticed, I've been rolling out all the recipes from my yummy raw vegan holiday feast, each of which can be incorporated, deliciously, into our repetoire all year long. My Cream of Roasted Red Bell Pepper Soup is completely fabulous. Full of 'roasted' flavor from my (no longer) secret ingredients Smoked Paprika and a shot of smoky Coconut Aminos. Creamy decadence abounds with the addition of omega 3, copper, iron and manganese laden raw cashews. Red Bell Pepper is the star of the show showing off its tantalizing color and vitamin C power. Add along some water and a few spices to your Vitamix, whiz until steamy and, Bam! Instant bowl of warm, longevity-building, glow-enhancing goodness!

Jim looooves this recipe… he thinks it tastes like pizza 🙂

I want to share one more quick thought, or a reminder really, on incorporating Raw Vegan Living Foods into your diet, right before I get to the recipe. You all have accompanied me on my ever-evolving journey to optimal health thus far and, as promised, I'll continue to share everything I experience and learn along the way. Obviously, by now you've picked up on the fact that I continue eating a Raw Vegan diet because it makes me feel amazing, both physically, mentally and spiritually. Remember my first green drink? Rocket Fuel! It's what got me instantly hooked! However, my head was definitely ahead of my body – I wanted to dive full-on in to 100% Raw – and I did. Everything went swimmingly for a good while actually- until I hit a major detox, randomly out of the blue, which told me to scale back. This is par for the course, however, it can be alarming if one isn't prepared for it. I got back on track and plunged ahead once again with full abandon… and the same thing happened again and again. I've experienced everything from hives (which I've never previously had in my life) to sinus issues, joint pains, headaches and more. I always know it's detox (also known as a healing crisis or, in medical terms, a Herxheimer Reaction) because I'm leading such an insanely clean lifestyle (no dairy, no sugar, no meat, no coffee, no gluten, no allergenic grains, no unsoaked nuts, no processed food, alcohol etc) – plus I've read a billion detox books to know what's going on. Although, I take that back about the insanely clean part- on a couple of trips I did have some of those aforementioned items- and that can throw a person into detox as well- if a body is insanely clean- it actually can't handle toxicity as well. The body repells the foreign invader with mucus production or through the skin in a rash etc because the body is no longer tolerant to it. Think about trying a cigarette for the first time or having your first drink of alcohol. Same thing. So, what I want to make clear is it's not really a great idea to push our bodies too hard in this way. Either in the beginning or once we're really clean, going back to our former ways, as we can pull up too much toxicity at once causing a compounding effect. Some of us will experience less detox than others, however we do all want to pay close attention to the cues our body provides. This journey is about being in tune with life, in tune with our real homes, our bodies. For some of us, we may never want to be 100% Raw Vegan or even 100% vegetarian for that matter. Everyone has unique nutritional needs, a unique history, etc. This isn't a contest. It's about treating ourselves with loving kindness, respect and care. Not perfectionism. The bottom line is it's healthy to incorporate lots of raw fruits, veggies, high quality grains (quinoa, millet & buckwheat are my favs, packed with amino acids, calcium, iron etc) and sprouted nuts, seeds & legumes. I have to admit continually paying the price for going too strong because I just feel so darn good, yet it can result in detoxing too much too fast! So let me be your example to incorporate changes sloooooowly. And then, once our cells are squeaky clean, it's probably best not to go back to our old ways as our bodies become more sensitive and won't be able to handle toxicity in the same manner.

Without further ado…

Recipe for Cream of Roasted Red Bell Pepper Soup (serves 2)

Ingredients

2 1/2 cups chopped red bell pepper (reserve 1/2 cup to add in at end for texture)
1/3 cup cashews or macadamia nuts (soaked overnight) 
1 cup water (plus a bit more on hand to adjust to perfect consistency) 
1/2 tsp smoked paprika 
a splash of Coconut Aminos (lower in sodium) or Braggs Aminos  (high in sodium)
garlic powder to taste 
himalayan salt to taste 
1 scallion sliced thinly, reserved for garnish

Method

Add everything except extra reserved diced bell pepper and sliced scallion to Vitamix or high speed blender.
Whiz until steamy.
Pour into pretty bowls or plain bowls since the soup is so pretty it really doesn't matter! Garnish with sliced scallion.
Enjoy yummy warm goodness in your tummy with a special friend. Or save the 2nd serving for yourself. I won't tell 🙂

Would you rather have the recipe for my raw Sesame-Flax Crackers or probiotic rich, Herbed 'Goat' Cheese in my next post? Or both! Let me know and I'll post whichever receives the most votes.

Also, let me know if you have any questions about anything raw vegan or simply tell me how you're doing! One thing is certain, I'll be happy to hear from you and you can count on my thoughtful reply 🙂

All Love,

Juliane

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Food

Cream of Celery Soup

My hubby used to be a canned, creamed soup connoisseur with Cream of Celery at the top of his favorites. Of course, unless we've been living under a rock, we're aware that canned soups are an Mmmm Mmmm Bad choice if we're interested in amazing health, vitality & happiness 🙂 You can imagine my delight when I served this delicious Raw Vegan version and he had no idea it wasn't "cooked" or that it didn't have cream in it! Yes, it is that good. And SO easy!

It would be a perfect first course for a holiday dinner, in fact I'll be serving a red bell pepper twist on it for Christmas. Plus, as promised, I'm making an entirely Raw Vegan Christmas Dinner so stay tuned as I'll be sharing it all with you!

Without further ado…

Warm, creamy decadence full of fresh flavor!

It doesn't geet easier than throwing all the ingredients into a Vitamix!

Voila! Enzyme rich, cleansing, beautifying, living foods power!

Recipe for Cream of Celery Soup (serves 2)

Ingredients:

2 cups chopped organic celery (it's on the dirty dozen list!)
1/4 cup organic Raw Cashews
1/2 avocado
1 garlic clove
Himalayan Pink Salt to taste
Freshly ground black pepper to garnish
A splash of purified water to get it going (& it may not even be necessary!) then adjust carefully to achieve desired consistency

Method:

Finely dice a bit of the celery & set aside for garnishing
Add the rest of the celery thru Himalayan Salt to your high speed blender.
Blend until the soup is creamy and steaming hot (to the temperature of a baby's bottle will keep it raw or to 105F)
Pour into bowls and garnish with reserved diced celery & fresh ground pepper.
Enjoy!

What are your holiday plans?

Do you have a favorite raw vegan recipe makeover?

Much Love

&

Happy Holidays!

Juliane

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Food

Cream of Mushroom Soup (minus the dairy!)

Cream of Mushroom Soup, www.StyleNectar.com

This fabulous Cream of Mushroom Soup recipe is long overdue! However, the best things in life are always worth the wait 🙂 My vegan take on the classic is a bowl of warm, savory goodness. Rich, velvety and as always, simple to prepare.

I love this dairy-free version of Cream of Mushroom Soup even more than the cream-based & lower-fat dairy-based recipes I made in the past. This delicious soup gets it's luscious, creamy texture from the addition of cashews. (Dairy contains many hormone-containing and cancer-promoting substances and there are strong associations between dairy consumption and prostate, ovarian, adult testicular and colorectal cancers. 1.)

Lately, I often wonder if my tastebuds don't somehow know the difference between the foods that make me vibrant and healthy, versus those that don't. I adore my new vegan way of eating that much. It feels everyday like I get to have my cake and eat it too! I definitely have not given up a thing, despite virtually elimating dairy, meat, sugar and refined grains in favor of G-BOMBS (greens, beans, onions, mushrooms, berries & seeds). In fact I feel I've received a huge gift… the most delicious food I've ever made which happens to simultaneously make me feel amazing!

Please enjoy a steaming bowl of my Cream of Mushroom Soup to make your insides as happy as your tastebuds!

PS. I almost neglected to mention: "Mushrooms block tumor growth and have anti-estrogenic activity – regular consumption of mushrooms – as little as one mushroom per day – has been shown to decrease breast cancer risk by up to 60-70%." ^2.

Cream of Mushroom Soup the Nutritarian way, www.StyleNectar.com

Cream of Mushroom Soup

Ingredients

1 Tbsp olive oil
 1 onion, chopped
 2 cloves garlic, minced
 10
oz button mushrooms, coarsly chopped
 10 oz cremini mushrooms,coarsly chopped
 3-4
c. vegetable broth (depending on how thick you want the soup) 
1/2 tsp dried thyme 
2 or 3 tbsp. dry white wine 
1 tsp (or to taste) Himalayen or Celtic Sea Salt 
1/4 tsp
freshly ground black pepper
a handful of raw cashews (maybe 1/4 to 1/3 cup) depending on how thick you want the soup (soak overnight if you don't have a heavy-duty Vitamix blender- personally I soak then dehydrate all nuts as it removes enzyme inhibitors making them easily digestible & an active, live food with live enzymes/benefits galore.)
almond milk (1/4 c. give or take depending on how thick you want your soup)

Method

Heat the oil in a soup pot over medium heat. Add the onion
and cook, stirring occasionally, about 4 minutes. Add the garlic and cook about 30 seconds. Add the mushrooms and cook until they release most of their
liquid.
Add the broth and thyme and bring to a boil. Reduce the heat
and simmer for 10 minutes.
Stir in the wine, salt, and pepper and cook for 3
minutes.
Turn off the heat and cool slightly.
Using a heavy duty blender, such as a Vitamix, add cashews, almond milk and soup to the blender (add soup in batches if necessary) and puree until smooth & silky.
Taste for desired richness and add more cashews or almond milk as necessary. Check seasonings. Warm through before serving if necessary.
Enjoy!

Stay tuned for a to die for Mushroom Tapanade coming later this week…

You may also enjoy: Triple Berry Parfait with Cashew Cream!

Footnotes/References:

1. www.DiseaseProof.com, Dairy and cancer

Dairy products contain many hormone-containing and -promoting substances. U.S. cheese consumption has increased 182% (almost 3-fold) in the past 30 years11, and the incidence of our hormone sensitive cancers has also increased. There are strong associations between dairy consumption and prostate cancer.12,13,14Interestingly, some studies have found that prostate cancer risk was elevated with increased consumption of low-fat milk specifically, suggesting that the potential threat to prostate health may be more closely linked to dairy protein than dairy fat.15,16 Ovarian cancer risk is also elevated by consumption of dairy products equivalent to three glasses of cow's milk per day.17,18 Butter use is associated with an increased risk of bladder cancer in women.19 Eating larger amounts of dairy products during childhood is associated with adult testicular and colorectal cancer.20,21

Cow's milk is the perfect food for the rapidly growing calf, but foods that promote rapid growth promote cancer. Consuming dairy protein on a regular basis elevates blood levels of insulin-like growth factor (IGF-1).22IGF-1 is known to stimulate the growth of both normal and cancer cells, and there is a strong and consistent association between serum IGF-1 concentrations and prostate cancer risk.23 One study showed that men who had the highest levels of IGF-1 had more than four times the risk of prostate cancer compared with those who had the lowest levels.24 If you choose to consume dairy, minimize your intake to small amounts – dairy products are not essential for good health and carries potential health risks.

2. www.DiseaseProof.com, Strategies for Preventing Breast Cancer, 6

Food

Chilled French Carrot Soup w/ Lemon-buttered Farfalle

As promised here is the delicious Chilled Carrot Soup with Lemon-buttered Farfalle recipe I made from our garden's prolific carrot harvest… It's a lovely French recipe combining cool, luxuriously silky, sweet, carrot puree with unctious lemon-buttered pastas tossed in fresh dill.

THE perfect light yet decadent meal for this hot, steamy weather.

Chilled French Carrot Soup w/ Lemon-buttered Farfalle

Chilled Carrot Soup with Lemon-buttered Farfalle

(Serves 6)

Ingredients:

2 tablespoons butter (separated)
1 tablespoon olive oil
1 small onion chopped
1 pound carrots peeled and sliced into coins (if they're baby carrots don't peel)
2 tablespoons honey
1/4 teaspoon nutmeg
4 cups chicken stock
1 1/2 cups farfalle pasta
2 tablespoons fresh squeezed lemon juice (separated)
1/4 cup chopped fresh dill

Method:

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large saucepan over a medium heat. Add the chopped onion and sautee until soft, about 5 minutes.
Add the carrots, honey and nutmeg and continue to sautee for another 10 minutes.
Add the chicken stock, bring to a simmer, cover and cook for 10 minutes until the carrots are softened.
Puree the liquid using an immersion blender or in a Vitamix for the silkiest, smooth result possible. Stir in 1 tablespoon of fresh lemon juice into the soup. Chill for a few hours or overnight.
Prior to serving, cook the farfalle pasta to package directions. Drain and return to pot with 1 tablespoon of butter and stir to coat. Add the fresh chopped dill and 1 tablespoon lemon juice to the pasta and combine.
Ladle the chilled carrot soup into shallow serving bowls. Divide the dilled pasta amongst the soup bowls, mounding a small amount in the center of each bowl.

Enjoy!

Chilled French Carrot Soup w/ Lemon-buttered Farfalle

PS. Don't forget to check out StyleNectar's convenient Recipe Index!

Philosophy/Meditation/Spirituality

Until Next Time, Nantucket ~ Part I

It's been a few weeks since my last post because we've been away on vacation. In addition to sharing a few vaca snaps with you, I have a delicious new recipe you'll love for a Chilled French Carrot Soup with Lemon-buttered Farfalle which I'll share in my next post.

Our vacation was spent in beloved Chatham, Mass (Cape Cod) and Nantucket, a part of the world where the weather is always mild and the sunlight ever clear and bright. We adore the salty sea breezes, beautiful sandy beaches and silver, cedar shingled houses covered in climbing pink roses with hydrangeas galore and the lushest of English gardens.

We biked and we hiked, Jim fly fished and I sketched (lot's of material for upcoming paintings!). We strolled lazily through beautiful art galleries, window shopped and frequented The Bean (our favorite Nantucket coffee house) a couple times a day. Dining on Nantucket is absolutely fabulous. So much so that we simply allowed ourselves to steep in the romance of beautiful, fresh flavors and wonderful ambiance rather than bothering to photo-document it all. Just a few of our favorites are Company of the Cauldron, Oran Mor, Pearl, Lola 41 and Toppers. All amazing.

Meanwhile, miles away back at the home front, our garden was going into overdrive, providing us a bounty of fresh produce to help keep us light and cool for the hot, steamy weather that welcomed us home (think 95+ and high humidity). Jim brought in beans, peas, jalapenos, ruby beets, herbs and gorgeous baby collards, red leaf lettuce, beet greens and nasturtiums (DELISH in salads) plus six pounds of beautiful baby French carrots… I'm sure I'm forgetting some things too!

Our abundance of carrots resulted in a delicious Chilled French Carrot Soup with Lemon-buttered Farfalle I'll share in my next post… The perfect, light meal for this hot, steamy weather.

~

Nantucket and Chatham Snapshots ~ Part I

Stay tuned… I'll be sharing a few more snaps with you soon!

(As always, click images for a better, larger view)

Bye for now… I'll be sharing a few more snaps with you soon!

PS. Check out StyleNectar's convenient Recipe Index!

Food

Cozy Tuscan White Bean & Veggie Soup

Cozy Tuscan White Bean & Veggie Soup

There's nothing better than cozying up to a bowl of steaming, healthy goodness on a chilly winter day. My favorite Tuscan White Bean & Veggie Soup will warm your insides, leaving you well nourished and happy! This garlicky, tomato-based bowl of hearty veggies & cannellini beans is enlivened with bright green wilted spinach and a dusting of Pecorino Romano dotted with truffle oil. A simple dish you can rely on when you want simple, healthy, comfort to warm your soul!

Recipe for Tuscan White Bean & Veggie Soup

Ingredients

1 tablespoon olive oil
1/2 large onion, diced
2 carrots, diced
2 stalks celery, diced,
1 small zucchini, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried sage
sea salt
freshly ground black pepper
4 cups low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
1 (15 oz) can low-sodium canellini beans, drained and rinsed
3 cups chopped baby spinach leaves
freshly grated Pecorino Romano
Truffle Oil for finishing (or substitute best quality EVOO)

Method

Heat the oil in a large pot over medium-high heat. Add the chopped onion, carrots, celery, zucchini, garlic, thyme, sage, sea salt and fresh cracked pepper, cook stirring occasionally until the vegetables are tender, aproximately 5 minutes.
Add the broth and tomatoes with their juices and bring to a boil. Add the white beans and the spinach and cook until the spinach is wilted, about 2 more minutes.
Ladel into bowls; top with freshly grated Pecorino Romano & drizzle with truffle oil.

Enjoy!

Tuscan White Bean & Veggie Soup

Food

Cozy Lentil Soup with Sauteed Sausages

Cozy Lentil Soup with Sauteed Sausages

Funny, each time I sit down to write about food, I instantly think of my mom. She is my culinary inspiration after all! And her lentil soup is to die for… as are every single one of the other 15 to 20 cold weather delights she makes. Really, she's Queen of Soup! One of the best parts of a soup night growing up was the fresh bread she served alongside. Perfectly crusty, steaming fresh from the oven, a little towel over top. Smeared with butter that melted instantly under jam, it was the perfect accompaniment. Of course it didn't stop there, she'd always arrange a simple, refreshing cool bite- a medly of crunch to contrast with our steaming bowls of nourishment.

I know Mom will love this Cozy Lentil Soup with Sauteed Sausages. Your family will also! For an easy accompaniment, set out sliced pears or apples. Feeling more ambitious? A mixed green salad with apples or pears, blue cheese and walnuts would be lovely.

Sausages Sauteeing in Butter! Could anything smell better!?

Cozy Lentil Soup with Sauteed Sausages Recipe (Serves 4)

Ingredients

10 ounces lentils
3 quarts ham, chicken or vegetable stock (I love "Better Than Bullion" added to water)
1 large leek (white part only) chopped
2 celery sticks chopped
2 carrots chopped
1 onion quartered
1 whole clove (insert sharp end into an onion quarter for easy removal)
1 bay leaf
sea salt
freshly ground pepper
4 high quality sausages (I love kielbasa, or use any high quality sausage you love)
2 tablespoons organic butter (organic because it's CHOCK full of vitamins & minerals unlike non-organic & tastes AMAZING!)
2 tablespoons flour
a couple of handfuls of fresh baby spinach (optional, adds a lovely burst of green freshness- I normally use it!)

Method

Add the lentils and stock to a large dutch oven or stockpot and bring to a boil
Add all the vegetables and seasonings through the bay leaf. Add sea salt and freshly ground pepper to taste (be careful with the salt if your stock isn't low sodium). Allow to simmer for 1 hour.
Near the end of the cooking time, saute the sausages in 1 tablespoon of butter until browned. Add the browned sausages to the lentils.
Melt the remaining tablespoon of butter and mix with 2 tablepoons of flour until smooth. Add flour mixture to the soup, stirring over the heat until thickened slightly.
Toss in a couple of handfuls of fresh, baby spinach for a vibrant punch of color. Allow to wilt. Check seasonings.
Ladle into serving bowls and garnish with finishing salt if desired.
Enjoy!

Cozy Lentil Soup in the making…

Do you have a favorite cold weather dish?

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