Simple Soothing Miso Soup

Some nights, you just don't feel like making much of anything. Or doing much of anything. But somewhere, deep down, you know you need to eat. And pizza won't really cut it.

I had a night like this last week. Long days of long hours filled with gratifying but tiring work--sound like your life? Well, it's mine and I am grateful for it, and sometimes tuckered out by it.

I came home and made this simple soothing miso soup and ate the whole damn pot spread out over an hour, doing an eating meditation along with it. It was a really great decision and reset my whole clock, and my mental health.





2 Tbsp miso paste (like the one shown above)

1-2 large organic carrots, shredded

1 Tbsp seaweed of your choice (nori, wakame, dulse), minced

4 large leaves of green or red kale, finely chopped


1) In 2-quart saucepan or pot, bring 2 cups water to a boil, reduce to simmer, add miso paste, seaweed and veggies. Simmer until kale and carrots are soft. 2) Drink in the wonder...sip slowly, chewing each mouthful 15 times before swallowing.


Coconut Curry Sweet Potato Soup w/ Lentils


This was one of very few meals I've made with no recipe to follow. I made this up all by myself.

And I think it turned out pretty good!

It's super close to vegan, you can easily make it without the ghee. But I am willing to bet it would drastically change the flavor of this luscious soup. To my vegan readers, give it a try and let me know what you think!

Coconut Curry Sweet Potato Soup w/ Lentils


3 huge sweet potatoes, preferably garnet yams, chopped

1 large sweet onion

2 Tbs ghee

2.5 cups water (approx.)

2 Tbs. curry

2 tsp fresh ginger, minced

1 tsp. sea salt

2 12 oz. cans organic lentils

1 12 oz. can coconut milk

1 garlic clove

1/2 tsp. ground cardamom

1/4 tsp. garam masala

1/4 tsp. cinnamon

salted roasted pumpkin seeds (garnish)


1) In a large soup pot, add ghee and onions. Cook onions until they are translucent. Add sweet potatoes and enough water to barely cover them. Bring potatoes to a boil and cook until soft.

2) With an immersion blender, puree potato and onion mixture until smooth. Add in spices and simmer for 10 minutes. Fold in coconut milk and add lentils. Simmer over very low heat for 10 minutes. Stir and serve hot with pumpkin seeds as garnish.

Keep It Simple: Basic Cooking for Busy Nights

It's Monday night. Dinner time. You're tired.

Food shopping over the weekend? Yep, didn't happen for me either. I was involved in this conference all weekend. No food shopping. Whoops!

Here's a quick post to remind you that you DO KNOW how to eat healthy. I'm writing it because I reminded myself. Sometimes I get too caught up in my head about making an elaborate recipe and I forget that all I really need for a good meal is the following:

-greens, cooked or raw

-protein, either animal or plant-based

-additional vegetables, in vast amounts, cooked or raw

-condiments and seasonings

I mean, really. That's about it.

Here's an example. I rummaged through my cabinets and found a can of beans and kelp granules from this amazing recipe: Creamy Tahini and Broccoli Pasta.

In the freezer, I found a package of organic frozen mixed veggies.

On the stove, I put a pan with about an inch of water and I dumped the package of veggies, the beans and about 4 5 cups of chopped up collard greens. Here's a quick demo on cutting up collards:

Step 1: trim them from the stem

Step2: roll them up and slice across like pinwheels (watch your wee fingers!)

I let all that simmer on the stove until the collards got BRIGHT green and super soft.

Put that in a bowl. Added some kelp granules and some Gomasio (sea salt, garlic and sesame seeds).



That was dinner.

Just like that.