This recipe is spicy-sweet, ridiculously nutrient dense, and is easy but takes time, so it’s a great soup if you are hanging around the house for a half-day. It entails making a base of sautéed vegetables and spice, then cooking and blending the base with sweet potatoes, and stirring in a blended cream of coconut, cashews and fresh ginger. Yum – sweet and spicy and creamy and healthy.
I was raised as a completely non-religious person. I never learned to meditate, didn’t think much of the mind-body-spirit stuff because I couldn’t wrap my head around the ‘spirit’ part.
I was diagnosed with breast cancer at the age of 44. I didn’t know a single living soul with cancer, and folks seemed to go out of their way to tell me about their next door neighbor’s cousin “but she died”, or their co-worker’s sister’s friend – “but she died”. So I had NO doubt that I would die – especially because I met with a surgeon on Thursday and was told they had an opening on Monday. I interpreted that to mean I was doomed.
It’s February….the month of the heart! When I think about words used to describe the heart, things like hardworking, vulnerable, steady, and loving are a few that come to mind. When I think of caregivers many of those same words apply. I came up with this dish in recognition of the vibrant pulse that beats within each of us. Fresh ingredients in this salad join forces to give maximum flavor plus provide abundant amounts of cholesterol lowering fiber, heart healthy fats, anti-oxidant phyto-nutrients, and cardio-protective vitamins and minerals. Enjoy!
Not long ago I retired after nearly 10 years as manager of the Center’s Food As Medicine professional nutrition training program. I’ve been asking myself — what are my most enduring takeaways?
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