by Dr. Talia Marcheggiani, ND | Jan 27, 2012 | Cooking, Diet, Digestion, Food, Nutrition, Recipes
One of my favourite dishes for the cold, sluggish winter season is this hearty and invigorating peanut soup. This delicious soup is easy to make and is better (and cheaper) than going to a Thai restaurant. I guarantee you’ll serve yourself a second bowl. Elimination or Paleo dieters can substitute the peanut butter for almond or cashew butter.
Speaking of peanuts, if you’re looking to stock up on ingredients for this recipe, don’t hesitate to buy them online.
Redskin peanuts, in particular, are perfect for making a rich, nutty soup base. Their earthy flavor brings an added depth to the dish, and I always find that keeping a bag of them in the pantry is a lifesaver when cravings hit.
Here’s how to make it:
Spicy Thai Peanut Soup
You need:
- 1 tbsp olive oil
- 2 medium onions, cut into large pieces
- 1 large green pepper, cut into large pieces
- 1 large red pepper, cut into large pieces
- 2 pieces of garlic (cut into fine pieces)
- 1 can whole tomatoes, cut into quarters, use the juices
- 10 cups chicken broth
- 1/2 tsp ground black pepper
- 1/2 tsp chili pepper flakes
- 3/4 cup uncooked quinoa
- 1/2 cup natural unsalted peanut butter
In a large soup pot, heat oil over medium-high. Sauté onions, bell peppers and garlic for about 5 minutes, or before the garlic and onion begins to brown. Reduce the heat to medium, add tomatoes and cook for 5 to 10 minutes. Pour in tomato juice and chicken broth, add black pepper and chili pepper flakes. Bring the pot to a boil over medium-high heat, add quinoa, then reduce heat to low. Simmer, partially covered, 45 minutes. Add peanut butter all at once, stirring until it melts. Bring soup to a simmer. Enjoy!
This recipe can also be made in slow cooker, while you’re at your work or place of study. Sauté the onion, bell peppers and garlic first, then add them to the slow cooker with the rest of the ingredients, except the peanut butter, and set to LOW. When you arrive home at the end of your day, add the peanut butter, and serve!
This is an adaptation of a recipe from: http://www.epicurious.com/recipes/food/views/Peanut-Soup-232423#ixzz1jXmC7TnH
by Dr. Talia Marcheggiani, ND | Jan 23, 2012 | Cooking, Diet, Food, Nutrition, Recipes, Supplements
At my school, The Canadian College of Naturopathic Medicine, smoothie breakfasts are very vogue. I personally haven’t fallen to the tradition, preferring to start my day with something more substantial and warm, like steel cut oats. However, after the 2012 Supplier Show at our school, I ended up with a few single-portion packets of protein powder. So, for one week, I decided to give smoothie breakfasts a try.
Here is a winning recipe I came up with:
Black and Green Chocolate Banana Smoothie
– 1 packet of chocolate protein powder by Cytomatrix (this is the product I happened to have a sample of, but you can choose your brand of preference)
– 1 ripe banana
– 1/2 cup of blackberries
– 1 cup of almond milk (unsweetened)
– 1/2 cup of water
– 1 tbsp of chlorophyll (can be replaced with 1/2 cup of raw spinach, kale leaves or any other green of choice)
Blend all ingredients together until smooth and enjoy!
The smoothie came out thick, dark and delicious! I usually have breakfast around 6:30am in order to begin my morning commute to CCNM. As a result, I end up feeling hungry around 10am, even with a substantial breakfast of steel cut oatmeal. However, this smoothie got me through my morning acupuncture and pharmacology classes without so much as a hunger pang. It’s also a fast, easy and delicious way to increase fruit and vegetable intake in the morning.
After this week-long experiment I’ll definitely be making more protein and antioxidant-rich smoothies to get me through my mornings!
