Creamy Carrot and Sweet Potato Soup
This soup is a thing of beauty. So easy and wholesome!!
It’s vegan if you skip the Morningstar “bacon” strip on top, otherwise it’s vegetarian.
Maybe I’ll try to write a recipe for it. More so I remember what I did than anything else. I use my own site for recipes like a dummy because I never write stuff down.
Having fun with filters.
Ingredients for my creamy carrot and sweet potato soup.
Made nut and seed brittle.
Oh my god. It’s perfect. PERFECT!!! It’s brittle and crisp but doesn’t get caught in your teeth. Not one bit.
(This is NOT the recipe I posted. This is a conglomeration of about 4 different ones. OMG perfection.)
- 1 C white sugar
- 1/2 C light corn syrup
- 1/4 tsp salt
- 1/4 C water
Place in pan and bring to simmer. Once liquid is clear and colorless, add 1.5 C nuts and seeds of choice. Preferably unsalted and raw. They will be simmering with the sugar mixture for a while.
Once the the mixture has reached 300°F (hard ball stage) turn off flame and QUICKLY mix in:
- 1 tsp baking soda
- 2 Tbsp butter
As soon as it is mixed, pour it into a warm, greased cookie sheet, spread smooth and then place in the fridge.
NOTE!!!!! Make sure the butter is softened and the baking powder is ready to go as soon as the temp hits 300°F!!! There is ZERO time to spare. And I had my cookie sheet in the oven at 350°F just so I knew that the mixture would spread. If the cookie sheet is too cold… no bueno.
Another note: I used pecans, peanuts, hazelnuts, cashews, pumpkin seeds and sunflower seeds. All but the peanuts were raw. Peanuts were unsalted dry roasted. AMAZING!!!
OMG This is sooooo good to know!! If you have a traditional recipe you make, I would love for you to share it!!! But now I’m going on the hunt for an internet recipe. Thank you sooooooo much for telling me!!! I love traditional ethnic foods!!! :D :D :D :D :D
PS: I’m posting this publicly so other people can know tooooooo!!!! WOOOO!!! I’m excited!
After years of disordered eating habits, I got myself in order.
Then… things turned to a mess again.
This is a reminder to myself (or some info for anyone who cares) about what I ate when I was eating well. For me, it was all about having a plan. I ate a variation of the exact same thing for almost two years. And it wasn’t bad. I enjoyed the food and did not tire of it.
So, without further delay, here is my eating plan… that I need to get back into the habit of following:
- Breakfast: 1 egg and 1 slice of toast OR 1 serving of oatmeal/cream of wheat/oat bran made with unsweetened almond milk (add nuts, berries, spice, fruit as desired).
- Snack: (this is difficult due to my work environment, but it’s potentially do-able) 2 carrots and a soy latte (no sugar or flavors added).
- Lunch: PB&J (All natural, no added sugars or salts to the PB and all natural jam or preserves with no HFCS or any other shenanigans) OR a tuna sammich made with hummus or guacamole
- Snack: Apple or banana sliced and laid on top of an Ak Mak cracker with some dark chocolate sunflower butter (homemade. I don’t know if that is a butter that is on the market. It’s delicious… you should make some).
- Dinner: 1 serving of fish OR substitute meat such as tofu, tempeh, beans, etc and a pile of grilled veggies.
- Snack: After workout protein shake with avocado or pumpkin or coffee mixed in. (I make some gourmet frigging protein shakes!!)
Will this work for everyone? No. No it will not. Did it work for me? Yes. Yes it did. Will it work again. Yes, yes it will. I just need to get back into the habit of doing it. I have been good about breakfast and lunch for months… it’s supper and after that everything seems to fall apart. I either need to come up with evening plans forever, or get my ass in gear.
Can I vote both? I vote both.
At least I’m on track with my workouts. Small miracles, you know?
- White eggplant, sliced lengthwise and gutted.
- Seeds removed from the guts and chopped.
- Tossed into a pan with vegan butter, chopped portobellos, chopped red onion, minced garlic and morningstar ground “beef”
- Once it’s cooked to a thick mess of delicious, toss in a handful of shredded “mozzarella” mix and then place back into the eggplant shell.
- Bake on 350 until the shell is cooked through and serve topped with tomato sauce and “Parmesan” cheese.
This was a “open the fridge and let dinner make itself” sort of meal. I have those often. Lucky for me, I always have lots of ingredients on hand so I can just make things up as I go. Super delicious and fragrant.
I choose to use white or graffiti eggplant because they are more firm and have less seeds, but you can use any type you want. You could probably do the same thing with zucchini, summer squash, acorn squash, giant portobello caps or anything else you like.
Image is not mine, recipe is.
This just went to the level of professional fat kid.
This lake party weekend is going to be full of decadence and a distinct lack of regret. ^_^
Honestly… no one ever knows where to start. Eating healthy (especially if you are from the USA) is like fumbling in the dark for a hairpin key to an invisible door that’s located on the ceiling.
- Read up on accepted daily intakes for fats, sugars, sodium and carbs.
- Read every single label
- Learn what a serving size is
- Avoid packaged foods
- Learn to cook
- Eat a rainbow of colors every day
- if you don’t know what an ingredient is, you should probably look it up and make an informed decision on if it’s something you want to regularly put into your body as a form of sustenance
- Make your lunch every day
- Keep it simple: eggs and a slice of toast (watch out for bread, many of them contain high fructose corn syrup) is usually better than frozen pancakes, waffles or bagels
- Record your intake every day so you can get an idea of what you are ACTUALLY eating
- Don’t buy junk hoping you will space it out over the week if you know you’ll chow down on it
- Never eat directly from a box or bag of food. Take out a portion and then walk away from the source
- There are more important things than calories: the value of the nutrition you get in your calories.an avocado is loaded with calories and fat, just like ice cream… but one of them is loaded with nutrients, and the other is loaded with sugar
There’s a million things I could tell you… but you’ll never remember it all. Just fumble around in the dark and learn as you go. It’s the best way to remember!
Eat the rainbow. ^_^
This image represents my life…
If you happen to be a math-phobe, and you also happen to be a dedicated food-diary-keeper… then you might want to read this.
I was doing what I do every day: entering my food into an online food diary. One of the things this entails is a bit of mildly annoying (because I think it’s entirely stupid the way they have it set up) math.
For me, it’s a non-issue. I have no problems with math. I’ve actually come to enjoy it (thanks physics!) But I also know that just because something is easy for me, doesn’t mean it’s easy for everyone else.
Sometimes you just don’t feel like weighing your food or maybe you don’t have a food scale. In any case, you estimate based on how much of the fruit/veggie/can/package you ate.
This doesn’t always translate into your food diary entry options. You may have eaten 1/4 of an avocado, but your food diary only lets you enter it in fifths. Maybe you had 1/3 a can of tuna, but it only lets you enter it in oz. Ugh, right? Some of you may say “F it. The option they offer is close enough” while others may get bug-eyed, panic and say “F it. I’m not entering it at all”.
For some of you, I know this entry is totally useless, but I know for others it will be a lifesaver (I’m looking at you, math-phobes!) I’m going to give you a few simple math tips to get your intake accurately entered into your food diary.
Fraction faux pas:
So you ate 3/4 of an avocado but your food diary only lets you enter the amount in fifths. Not an issue. Lets work through this:
- Turn the fraction into a decimal. To do this, take the top number of your food eaten and divide it by the bottom number. For this example we ate 3/4 of an avocado, and we have the option of entering the food in 1/5 fractions so we will use the smallest (most reduced) fraction for that.
3 ÷ 4 = 0.75
1 ÷ 5 = 0.2
Awesome. Now we have our decimals. To find out what to enter, we take the decimal for how much we ate and divide it by the decimal for the minimum amount we can enter into the food diary.
0.75 ÷ 0.2 = 3.75.
So for this, the serving size you’ll enter is 3.75. (So think of it this way: if one serving for the diary is 1/5 (or 0.2) you had 3.75 servings.)
- Okay, for our next magical mathematical trick, we’ll be going from a fraction of a package into an oz entry.
So, you ate 1/3 of a can of tuna, but you can only enter your intake in the form of oz. Grr.
First, take a look at your package. A can of tuna is (usually) 6 oz total and 4 oz drained (according to the can) So if you drain your tuna, you’re going to assume that 4 oz is what you’re working with.
We’re going to take the technique from the first part and apply it here:
1 ÷ 3 = 0.3…
So if your total amount in the can (after draining) is 4 oz and you ate 0.333 of that, we just take those numbers and math them out. Don’t freak out, but this time… we totally need to use multiplication instead of division. Don’t think about it too hard, just trust me, okay?
So we take the total amount in the can (drained) and multiply it by the decimal of how much we ate.
4 × 0.3 = 1.3
You ate 1.3 oz of tuna.
Congratulations. You can now enter your food accurately and heart-attack free. ^_^
baby flowering broccoli, red onion, sun dried tomatoes, graffiti eggplant, sweet potato, green beans and half a seared peppered tuna steak.
- Sunchoke (aka: Jerusalem Artichoke)
- Baby flowering broccoli
- Green beans
- Red onion
- Sugar peas
- Hot house tomato
- Pressed garlic
- Myco based “chik’n”
100% delicious. ^_^
(I’d also like to note that I did NO editing on this pic. Those colors are true. No flash. Just straight up fresh veggies showing bright as can be.)