Hello there!
Yes, I'm still alive and well :)
I've been on an internet/blog/Etsy/facebook/twitter moratorium for the past 2+ months.
Guess you can say I've been trying to be more present in real life, and less so in virtual life.
My mantra of late has been
new perspective
new priorities
new pace
new peace
new possibilities
Here's what's new with me since I last blogged:
1) I discovered yoga
(of the Bikram variety). It has changed my life.
I practice 3-4 times a week and work my entire schedule around it.
2) I'm running again, hitting those hilly roads of my neighborhood as often as I can.
Maybe I'll run a 10k this fall? Maybe a marathon?
3) I have restructured my jewelry business.
Shutting down the production side of my business to eventually only make one of a kind type pieces,
at my own pace, as the inspiration flows.
No pressure. No deadlines. No demands.
Check out the
CLEARANCE/CLOSEOUT section of my Etsy shop.
4) I'm taking up painting!
My beloved Jonathan and SweetPea hooked me up with all my beginner painting materials for Mother's Day. Love!
Delilah and I are going to play with acrylics and canvas starting next week.
Whee!
5) We're venturing into vegetarianism and super clean eating as a family.
If you know me, I've always been a self-proclaimed meat-loving omnivore.
And the more I read, the more I'm being pulled into veggie-land.
...which brings me to this recipe I'd like to share with you.
Last night I made this for dinner. Friends, as well as friends of friends on facebook have been asking for the recipe.
I would have taken pictures of the step-by-step, but blogging about it didn't occur to me until after it was ready.
Try this. It's a recipe I improvised. I promise you you'll love it.
Organic Carrot Quinoa Soup with roasted ginger and lime
1 cup organic red quinoa, rinsed and drained (I buy mine at Trader Joe's)
6 cups chicken or vegetable stock
2 tbsp organic coconut butter (it's good for you, you can find like 8 different brands of it at Whole Foods, but if you don't have it, you can use olive oil)
1 medium organic onion, chopped
5 cups of organic carrots, peeled and chopped
1 medium organic sweet potato, peeled and chopped
3 cloves organic garlic, peeled and finely chopped
1 tsp ground cumin
1 tsp ground coriander
2 tbsp ginger, peeled and grated, plus 1tbsp sliced paper thin (for garnish)
Juice of one lime
Salt and pepper to taste
1) In a small pot, combine quinoa with 2 cups of the stock. Bring to a boil, reduce heat and simmer, covered, for 15 minutes. Then set aside. It's ok if all the liquid isn't absorbed.
2) In a dutch oven over medium heat, melt coconut butter, add onion and saute for 5-7 minutes until softened. Add cumin and coriander and stir, about 1 minute.
3) Add carrots, sweet potato, and garlic and cook until vegetables are softened, about 15 minutes.
4) Add the remaining stock and grated ginger, and simmer for about 45 minutes, until vegetables are tender.
5) Meanwhile, brush the 1tbsp of thinly sliced ginger with olive oil, sprinkle lightly with salt, and roast in the oven at 400 until golden brown (5-7 minutes).
6) Off the soup, and puree it in the pot using an immersion blender.
7) Add the cooked quinoa (and any remaining liquid) and lime juice, and season with salt and pepper.
8) Ladle into soup bowls and garnish with roasted ginger.
Serve with a side of fresh arugula salad dressed with balsamic vinegar, olive oil, and pine nuts.
Bon apetit!
That's it for now, mes amis.
Thanks for stopping by and reading.
Have an incredible day.
Enjoy life and all its beauty!
xo,
A :)
