In Gratitude: Thank You.

Hi everyone! 

Thank you for all of the support you've given me on this blog.

I really appreciate the emails I've been getting and conversations that have sparked from them.

I've been getting a lot of questions from people via email, and as a result, new ideas have been inspired from them.

As a thank you, you can get my e-cookbook, 18 Ideas, at an awesome price this weekend.

This is an opportunity to spread the message of 18 Ideas to as many people as I can .

I hope it will inspire others to revamp their relationship with food and move beyond the cage of diets.

Enter code: SPECIAL80 to get 80% off this weekend. 

Follow this link to purchase/view the e-cookbook: 18 Ideas E-Cookbook

Expires August 31, 2015 12:00AM at CST. 

If you know a friend that would love the premise of 18 Ideas - please share this link!


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Priyanka

Egg Drop Soup for the Soul

Hi my beautiful friends. 

There comes a moment when you know: a.) you have to cook something healthy, but b.) you don’t feel like it, and c.) you just want to eat and move on with your day. I try to refrain from such habits because I really do believe life is in the now, all of your power is in the now; however, the heart wants what it wants. This soup delivers all of those urgent demands. It’s faintly salty, creamy, and so soothing that you just might feel calmer as soon as you have it. Like, a zen Buddha sipping a universe of serenity in the corner of your office. This is so easy. I know you will love it. Feel free to add more vegetables (such as spinach and carrots), cooked brown rice, and even chicken or tofu for a more complete, nourishing soup. 

I N G R E D I E N T S

Serves 1

THE SOUP

1 cup unsalted chicken stock (I like Pacific ® Organic Simply )

1 tablespoon light soy sauce

1/2 tablespoon dark soy sauce (optional)

1 tablespoon fish sauce

1/4 inch red chili, chopped (optional)

1 egg, beaten

1/4 cup green onion, chopped

D I R E C T I O N S

·         Bring chicken stock, soy sauce(s), red chili, and fish sauce to a boil over medium-high heat.

·         Take a ladle, stir the broth clockwise 3-4 times so it develops its own momentum.

·         Immediately pour the beaten egg into the broth in a counterclockwise direction.

·         Let this sit for 30 seconds.

·         Add the green onions.

Kale and Mushroom Acquacotta

Spicy Kale and Mushroom Acquacotta

Hi my beautiful friends.

It's cloudy. It's hazy. It's cold.  This calls for the opposite: clear, spicy, and hot soup. I think I'm hooked on juxtapositions with the food and weather here in Chicago. The best part? It's so easy. Traditionally, an aquacotta is a soup designed by the peasants of Italy; where ingredients are chucked into water to create a simple and econimical soup. The truth is that this soup taste rather bland if only made with water, so I made the decision to use good quality chicken stock. When it's your kitchen, it's your rules that matter. :) However, the origin of this soup was inspired from a simple mushroom and spinach version. Use any vegetables you have on hand. This is a really mindless healthy recipe and can be paired virtually with anything. 

I N G R E D I E N T S

Serves 4

THE SOUP

2 tablespoons olive oil

4 cloves garlic, sliced in half

1 cup white onion, chopped

2 cups baby portobello mushrooms, sliced (or, white button and large portobello caps are fine)

1-2 teaspoons fresh red chili, chopped (or sub with chili flakes, to taste)

1 – 32 ounce Container Low-Sodium Chicken Broth

2 cups baby kale, or any dark green leafy vegetable 

salt, to taste

black pepper, to taste

1/4 cup parmesean or asiago cheese, grated

D I R E C T I O N S

Soup pot on medium-high heat.

THE SOUP

•  Add oil to a large soup pot. Add the garlic halves. Toast the garlic in the oil over medium-low heat until they turn golden brown. Remove the garlic and discard. (Or, eat them :)  
•  Add the chilies, onion, and mushrooms to the oil.  Add salt and pepper. Stir and sweat these veggies 5-7 minutes, until they are tender. Once tender, add the chicken broth. Cover and bring the entire pot to a boil.
•  Add the kale and bring to a boil again. It's ready!

• Serve 1/2 cup of soup into a large bowl and sprinkle over the cheese.

-P

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