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I struggled with what to call this soup because the vegetables are so versatile that they don't really aptly name the soup. I've made it a number of times now with a variety vegetable combo's, thus some variety on taste. But in all, the wonderful rich comfort of it all is what shines through...so there you go.


Coconut Curry Comfort Soup
2 - 3 T butter
1 onion, chopped
3 cloves of garlic peeled and minced
2 T fresh ginger, grated (or 2 t dry)
6 - 7 cups of chopped and peel vegetables*
1 apple chopped and peeled (I like a nice tart apple for this recipe)
8 cups chicken stock (homemade preferred) (or half chicken stock/half water)
1 T yellow curry powder
2 bay leaves
1/2 t pepper
1 cup coconut milk
juice from one lime
salt and pepper to taste

Directions:

Melt butter in big heavy pot or dutch oven. Add onions and saute until golden. Keep heat low enough that onions will not caramelize. Stir in garlic and ginger. Add vegetables, potatoes, apple, chicken stock, curry powder, bay, and pepper. Stir until combined. Bring to a boil, continuing to stir. Reduce heat to low and simmer until all vegetables are tender. (at least 30 minutes). Remove from heat and let sit for 30 minutes, a lot of the liquid will be absorbed.
Put soup in blender or food processor (you may have to work in batches). Puree until smooth. Return to pot and bring to simmer again. stir in coconut milk until combined. Then add lime juice. Season with salt and pepper to taste.


*Any combo is fine...white potato, sweet potato, carrot, squash, pumpkin, turnip, rutabega etc. Just keep in mind that if it's heavy on turnips you'll get a more bitter soup. If you lean toward the pumpkin or carrot side, you'll have a sweeter soup (my preference). And if you be sure to include a the white and sweet potatoes, the texture of the soup will be silkier.

I often relish the realization that whenever I seem to be sinking in the quicksand of self pity that life has a funny way of extending a morale boosting branch.

So here's the deal.

I was jumping back on track with the health regime. Had lost 6 pounds and was well on track to get into that wedding dress. Then BOOM...I break my shoulder in a ski fall. Of course it couldn't be my left shoulder, but my right.

You don't really realize how important your shoulder is until you can't use it. Everything from preparing food to blowing your nose become impossible chores. Completing my math homework has become a strenuous activity...there is no possibility of sitting at a desk to write. I have to sit with the notebook in my lap and write carefully in order to keep the shoulder and all it's damaged parts immobile. My doctor has struck fear in me, to keep it all still in that region, for fear of needing surgery. NO THANKYOU.

Getting ready and out of the house in the morning takes twice as long with half the expected results. Ever try applying makeup with your bad hand? Or blow drying/styling your hair?
It's pretty pitiful results.

The weight of not being where I said I would be. Not helping out in the classrooms, canceling appointments with people who rely on me, not holding up my end of the bargain.

Bathing, shaving, shampooing all require assistance, much to my husband's delight. But seriously? There will be NO shaving that under-arm until I can lift my arm again. That's so gross.

Then there is sleep -- sweet respite? Nooooo. Lying down, gravity kicks in and pushes the injured limb down. Yep, that hurts. Lying on my side? Not good either. Vicodin is the only solution, which I frankly hate how it makes me feel in the morning.

The inactivity is killing me, I think I can see my hard earned muscle atrophying before my eyes.
My food baby grows daily as my husband replaces me as executive chef and brings me pizza, Arby's and tacos. Bless his heart.

So you get the picture....boo hooo hoo. poor me.

But then I catch a program with Maya Angelou. Her words never fail to lift me up. I love her so. I feel that the branch is being extended. We all have clouds in our life she says. But there are also rainbows in the clouds, you just have to look for them. If Dr. Angelou can find rainbows, then surely, so can I.

The outpouring of offers of help from my friends, flowers from my Mom and Dad, my husband stepping up. My daughter coming upstairs in the morning to take my breakfast order. My son carrying my bag for me. The sudden realization that last night I slept a for the first time without the vicodin. Understanding that in taking twice as long to get my math done, I may have soaked up twice as much information. The ability to lounge around in this fabulous weather and have a valid excuse for not getting anything else done.

Rainbows...I'm looking for rainbows.

E says, "I learned about an artist named Mark, at school today. Do you know him?"
"You mean Marc Chagall?" I asked
"Yep, that's him." Assuming I do indeed know Mr. Chagall. "Can we go visit him at that big museum in Paris? Do you know it?"
"You mean the Louvre?"
"Yeah that's the one. When can we go there?"
P interjects at this point in the most dreamy voice, "Paris is the city of looooove."
"Ew." replies Ethan, all interest in visiting Marc Chagall and the Louvre is destroyed by the idea of having to endure loooooove in Paris.

Serves 4 - 8 oz servings

1 cup berries (like black, ras, or blue)
1 cup chopped spinach or kale
2 - 3 scoops of your favorite protein powder (if it's not chocolate, consider adding in a T of raw cacao powder)
dash of stevia
2 cups - fat free organic plain kefir or greek yogurt
1 cup water
2 teaspoons fiber (or flax seeds)

Blend the hell out of it (you don't want kale chunks) and enjoy.

One serving = +/- 80 calories

I had a food-filled holiday season. I managed to pack on 10 pounds in 2 months! This put me DANGEROUSLY close to that number that I swore I'd never see on the scale again. WHOA!

BUT, at the same time, I was enjoying not counting calories or worrying about carb/protein ratios. It was a nice to recognize that I was enjoying a short-lived indulgence. I had a moment of wonderful enlightenment, when I realized that what I'm going back to is NO crash diet, but just re-establishing good habits. It feels good to do it, and there's no dread involved. The only hard part is saying no to the cravings that kick in after 3 mos of sweets, but I can deal with that via candy cane green tea and rations of dark chocolate.

So as I begin, I feel the need to reaffirm my position and set some new goals for myself. This blog is for me, but if some wayward reader stumbles upon it and is able to benefit, all the better.

Here goes --

The Silly Goal -- I always set a very frivolous goal. If I don't meet it, I don't dive into a deep depression. But if I do, it's nice to brag a little. So this time my silly goal is to be able to fit into my wedding dress by March 10....well I may give myself until April 8th. March is when we were married, but April is when we'll be taking our re-honeymoon. After 15 years, I feel it would be a fantastic accomplishment. But if I do, it will be the smallest I've been in that many years and quite a proud accomplishment.


Fitness Goal -- I'm eternally lazy so working out daily just isn't realistic for me. I'll continue my twice weekly workouts with AKM who tirelessly kicks my ass with all manner of creative ideas. At the end of January, I will also be signing up for tennis lessons, which should add a nice cardio opportunity. Plus I have a date with my wii Fit a few times a week to work on balance, posture and flexibility. (Do you really think that works? Time will tell.) I've decided running is not in my bag of tricks anymore. I just can't seem to get far without getting injured, and I'm too old for injuries. However, I do plan on participating in a few of the fun obstacle road races, so I'll have to work in a little run here and there.

Diet: This is the complexity of it all for me. Since the hysto 6 years ago, my metabolism is like a river barge in the bayou. A consistent livable diet, is key to long term success, but I find giving myself a funky boost in the beginning really helps to get me motivated.

I already started with a 3 day flush...which is basically a lot of fiber and probiotics to flush out water retention and salt. It boosts your digestion and gives you results you can see within a few days so helps to make you feel like you're making progress. (3 pounds in 3 days feels GREAT!)

Then it goes like this:

Day 1: Liquids (protein shakes, green drinks, broth and tea) NO FRUIT, NO SUGAR, NO FAT
Day 2 - 6: 6 mini meals. 6 servings of protein; 6 servings of veggies; 2 servings of fruit, 2 servings of healthy fat, 2 servings of healthy starch carbs.
Day 7: (Same as 2 - 6 except you can have 2 meals to eat whatever you want, just don't stuff yourself.)
Day 8: Liquid Day
Day 9 - 13: 6 mini meals. 6 protein; 3 veggies; 3 fruits; 3 fats; 3 starch carbs.
Day 14 - Same as 9 - 13, but with the 2 cheat meals.
REPEAT until goal is met.

Drink 10 oz of water before each meal. Drink 10 oz with each meal. (water or green tea)
supplements taken every AM
Start every day with 2 ts of Apple Cider Vinegar in a glass of water.
End every day with tea and lemon

Foods to Focus on:

Great Fruits and Vegetables high in antioxidants or detox: apples, berries, artichokes, cabbage, bell peppers, green leafies, leeks, lemons, asparagus
Fats allowed: Coconut oil, olive oil, raw Nuts, Avocado, Raw Dairy, Yogurts, Fatty fishes
Proteins: Organic Pasture Raised Meats and Eggs. Seafood should be on Monterey's approved list. Beans with Brown Rice make a perfect protein/carb combo. Easy on the rice.
Starch: Sprouted whole grains, potatoes, sweet potatoes, rice, corn
Sweetener: Stevia only.
USE lots of herbs.
Supplements: I generally don't believe in supplements b/c the natural source is bound to be better. BUT, none of us eats perfectly and especially when I'm trying to reach my best potential, I take my supplements faithfully: Chinese Herbs to help with my energy levels. Juice Plus Multi vitamins; Krill Oil (for Omega3s); Probiotics; and a Digestive Enzyme b/c I have trouble digesting raw veggies and fish.
Liquids:
Sweet Treats: There are a TON of sweet treat recipe's out there that use stevia as a sweetener and raw cacao powder or fruit. It's not hard to satisfy the sweet tooth in the healthy way. But it does take some time and dedication.
Salt: Go easy, and if you must use salt...use a good unrefined sea salt.
NATURAL: Over time we have introduced more and more processed foods and chemicals into our diet. I believe, that simpler your food is, the better your body will be able to use it. This means non processed, non-GMO, non-hormone injected, no chemical preservatives. I eat organic as much as I can. I eat raw dairy. Unprocessed/un-refined salts and oils, Non-GMO grains. I try to make my food from scratch so that I know what's in it. When I can't, I eat simple whole foods.


MAINTENANCE.

Once the goal is met, the same food principles apply. However, what changes is that you should now have built habits. You can listen to your body and know what you need. If you see some pounds sneaking back on then you are out of balance and probably need to cut back on the carbs or fat. If your muscle tone decreases then you need more protein. If you skin looks tired, you're getting a lot of headaches and you have fuzzy thinking -- you need more fat and need to drink more water. You'll learn these things over time and won't have to count your servings.

However, if you do find yourself getting off track or have a few days of social eating to pay for, you can throw in a liquid diet day here or there. Or if you feel your newly formed habits are slipping, go back to the program.

PLATEAU

Everyone plateau's at some point. This is ok with me. It seems to happen just when I'm getting sick of doing what I'm doing. I use it as an excuse to give myself a break from focusing so hard on what I'm eating. I eat sensibly for a week or two, but don't worry about when, what or how often. I might gain a couple pounds, but usually I stay exactly where I am. Then I do another flush (lots a fiber, lots of liquids, and lots of probiotics) followed by liquid day and that usually puts me right back on track.

THE MENTAL JOURNEY
By far the most important of all these things is the mental work that goes into this journey.

DON'T OBSESS. My newest rule is about obsession. I've spent the last 3 1/2 years learning about proper nutrition and what it takes to get this old metabolism of mine burning. I became quite obsessive...to the point of mental exhaustion really, and often leading to frustration. So now I know I have to be more relaxed. Make smart choices, but not feel the need to count every calorie. You'll note I didn't mention a THING about calories up above. It's all about listening to my body.

VISUAL AIDS. I often put a photo that I like of myself next to a photo I hate of myself. I put them in places where I spend a lot of time. It's helpful to see where I've been and what I'm capable of side by side. It gives me a daily choice of which path to take.

FOCUS WITHIN. I used to over-eat when I would get upset. So I really try to implement other comforting things when I am upset...a long bath, escape into a book, write in my crazy girl journal, make a bunch of granola, watch a bitter woman movie...

MAKE HEALTH A HOBBY. I LOVE food. People say, DO what makes you passionate. I was just thinking the other day that I don't really have a passion, but even as I write this, I realize I really do. It's food. So that can be a dangerous passion and I've probably spent a lot of time denying it b/c of the danger. I think I'm realizing, that's not really necessary. I LOVE food. I like to cook it, grow it, shop for it and savor it. There is NOTHING unhealthy about that. What I have added to this process is the appreciation for the gift food can offer. I have learned to focus on putting healthy food into my mouth instead of junk. Instead of cooking recipes loaded with unhealthy fats and sugar, I find pleasure in turning recipes into healthier editions. It has become a REAL passion.

Beyond my own body and my children's, I try not to extend unsolicited advice. As I said to some friends the other day...you don't have to be crazy to be healthy. I mean, we ALLL know the type right? Someone shoving the most recent Mercola newsletter into our face, so excited over the recent realization that saturated fats may actually be good for you and cholesterol levels measured by MD's don't mean squat. That sounds crazy right? I think so many people who enjoy learning about healthy foods, just really feel the need to push it on others. It's hard not to when you are so enthusiastic about what you learn. But there are also a lot of ideas in the nutritional world that seem quite far-fetched when you're talking to people who don't have a long time interest or education on the same subject. It's like asking someone to swing across a ravine on a very thin jungle vine, when you've walked over on a bridge that you've spent a long time constructing. So yes, I try to keep my opinions to myself and apologize in advance if I do not. The best student is one who comes searching for answers.

DON'T FORGET WHERE YOU HAVE BEEN.

4 years ago I would practically pass out if I bent over to tie my shoe.
I couldn't pick up my 40lb dog, and was nearing the point where I couldn't pick up my 30 lb children.
My back hurt every day and my knees were swollen all the time...we're only talking about a 20 -30 lb difference here. It doesn't take MUCH to make a difference.

But at that point I was doing ANYTHING.
I was exhausted
I was depressed
I was unhappy


MAKE YOUR EXPECTATIONS OF YOURSELF CLEAR. I want to be fit because it makes my life easier. I know it is not the key to happiness, but it IS the key to mobility and living a more adventurous life. When I am fit, I am balanced and I have a feeling that goes a long way to lift the days of darkness that seem to curse me throughout my life. Since I've been on this path those gloomy days have been far fewer. Life is better. I am better.

Fall is the time for Punkin Seeds, and I decided to give mine a little twist this year:

1 Cup Pumpkin Seeds (From one large pumpkin)
2 t bacon lard (I only recommend that you use this with milk fed organic bacon)
1 t sea salt
2 t creole seasoning

Rinse seeds and remove any pumpkin bits.
Optional: Soak seeds in water with 1/2 teaspoon of salt over night. This creates a "fluffier" seed, but it's not necessary if you don't have the time.
Turn oven to 275.
Dry seeds and place on jelly roll pan in a single layer.
Top with lard, sprinkle wiht salt and creole seasoning. Stir.
Put in the oven
In 5 minutes the lard will have melted so stir it around so it evenly coats the seeds.
Put back in over for 20 minutes, stir again.
Return to over for approx 20 more minutes. Keep an eye out.
When seeds are begin to brown, they are done.

I don't know if it's because I spent all day in the pool and was STARVING, or if it was truly that good...

Serves 4

Marinade 1 whole chicken in the following up to 1 day.
(If you don't have time to marinade, use it as a rub and rub it all over the chicken on top of and under the skin.)

1/2 cup dry sherry
1/4 cup honey
3 smashed garlic cloves
2 t cinnamon
2 t yellow curry

Cut open the chicken along the back bone.


2 Butternut Squashes sliced in half lengthwise with the seeds removed

Rub with olive oil
Sprinkle the following over the top: cinnamon, nutmeg, salt & pepper

4 peaches, sliced in half with pits removed.
Brush the face with olive oil.

Place chicken on oiled pre-heated grill at 400, breast side down for 5 minutes.
Place butternut squash on cool side of the grill face down for 4 minutes.

Flip chicken and squash. Cook for 40 - 45 more minutes until chicken temperature reads 160 - 165.
Place peaches on the grill face down for 2 - 3 minutes until slightly charred.

Carve, serve and enjoy!

Success! I finally found a way to cook the squash where we will all eat it! This is a hearty and spicy casserole that even our picky eaters enjoyed.

1 lb - Good Cajun Sausage, cut into 1/4" slices
1 1/2 cups - potatoes sliced thinly (a mandolin is handy for this)
1 cup - crooked neck summer squash, sliced thinly
1 medium onion, thinly sliced (see a pattern here?)
1/2 cup milk
1 cup shredded cheese (I used a mild cheddar)
2 t - thyme
1 t - cumin
salt/pepper


DIRECTIONS:
Preheat oven to 450

Layer onions on bottom of a casserole dish. Follow with layers: squash, sausage and potatoes. Pour milk over top, sprinkle cheese. Cover with tin-foil. Cook for 45 minutes. Remove foil, check to make sure potatoes are tender. If they aren't, cover and continue cooking, checking every 10 minutes. Once tender, remove foil and cook additional 10 minutes to brown the cheese & potatoes.

* If you want a richer, creamier, more fattening casserole you could substitute cream of mushroom soup for the milk.

** Our Cajun Sausage comes courtesy of the hog we bought from Healthy Family Farms and was then butchered down at Old Fashioned Country Butcher in Santa Paula, CA. Kent turns out some great smoked sausage. The farm is organic, and the hogs are milk-fed. Can't get it any better.

*** You could make this with just about any vegetables - bell pepper, zucchini, eggplant, tomato, corn etc. However, I don't recommend combining too many at once b/c then all the flavors meld together and might try to overpower the sausage, which is really meant to be the star of this show.

**** You could also make it more cajun by removing the potatoes and substituting 3/4 cups of rice. If you do this, add 1 cup of broth or water, and be sure your dish is deep enough. The rice will sink to the bottom, so you might want to put the vegetable on top of the sausage.

A little over a year ago, I posted my granola recipe. I was just about to share it with a friend today when I realized that I've made changes over time. So if you like a fattier granola, here is the old version. (http://beth-aven.livejournal.com/10922.html)

For a healthier lo fat and just as good version, read on...
(I triple this recipe every time I make it. Then I make 1/3 into granola bars and the rest is for cereal.)


Preheat oven to 325.

Always include the following:
5 cups rolled oats
1/4 c of coconut oil
1/2 c of water
1 teaspoon stevia

Then add 1/4 cup of any liquid sweetener you plan to use (ie., honey or maple syrup)

Mix in big bowl with your hands.
Add any items that you like, that can be toasted, such as:

1/2 c Nuts or Seeds: walnuts, almond slivers, macadamia nuts, pecans, sunflower, pumpkin
1/2 c unsweetened coconut
1/4 c molasses - for extra iron
1/2 c flax seeds

Spread onto jelly roll pan and toast in oven.
Stir every 10-15 minutes until toasted to your liking. Usually about 30 - 45 minutes.
Return to bowl and add ingredients that don't toast such as...

1/2 c of dried fruit (raisins, blueberries, cherries, cranberries, gogi berries, pineapple, papaya, mango, peach you get the hint.)
1/2 c of M&M's, choc. chips, marshmallows etc.

Store in airtight container...until you eat it all the next morning. :)


For Granola Bars (I like Ina Garten's recipe)

Make granola as above and before you add the NON-TOASTED ingredients...
Lower oven temp to 300
Butter an 8 by 12-inch baking dish and line it with parchment paper.
Stir 1/2 cup of wheat germ or flour into the granola mixture BEFORE YOU ADD THE NON-TOASTED ELEMENTS.

Place 3 T butter, 2/3 cup honey, 1/4 cup brown sugar, 1 1/2 t. vanilla, and 1/4 t salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the granola mixture. Add any dried fruit, chocolate or marshmallows.

Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

POPULAR COMBO's in our house.

Choco-Blueberry-Crunch
1/4 cup - honey
1/4 cup - raw cacao powder
1/2 cup - walnuts
1/2 cup - dried blueberries

Vanilla-Cherry-Almond
1/4 cup - honey
1/2 cup - slivered almonds
1/2 cup - dried cherries
2 t - vanilla extract

Cranberry Spice
1/4 cup - maple syrup
1/2 cup - pecans
1/2 cup - dried cranberries
1/4 cup - molasses
2 t - cinnamon
1 t - nutmeg

Tropical Crunch
1/4 cup - honey
1/2 cup - macadamian nuts
1/2 cup - shredded coconut (unsweetened)
1/2 cup - dried pineapple, mango & papaya (I usually buy it pre-mixed)
1 t - ginger