Well, Hello! It’s been a while.
When I first started this blog, I wanted to convey the creative and experiential process I underwent when it came to cooking. These inspirational endeavors stemmed from a desire to create something; to share my talent and passion with loved ones and friends, old and new.
A blog seemed infinitely more manageable than a cookbook per se, as I’ve always had a yearning to branch out into more culinary or holistic endeavors, and served as a platform for me to explore the creating process as it pertained to the things I loved most: making something sumptuous to be enjoyed by myself and those around me. For me, cooking is one of the many ways I express joy.
This last year had me growing and stretching myself in incredible ways. I relocated to a new city, got a new job, new climate, new life. Finding community in a new space and navigating social situation was at times very exciting and wonderful and at others, lonely and isolating. It took a while to reengage and be inspired with the creative process that cooking would provide. I took trips, stayed connected with friends and family, sought challenges and achieved personal milestones, including a trek across the Inca Trail to Machu Picchu over Christmas. That hike was probably one of the hardest physical challenges I’d ever endured, yet somehow I find myself toying with the idea of doing it again. I am forever grateful for the all-encompassing beauty of the trail, the year, the challenges and triumphs.
While my career as a clinical pediatric dietitian has been quite impressionable, the past several years I have had this undercurrent of desire to return to my more holistic roots. As I move into a new arena of private practice, I want to continue this blog and all of its sweetness; and hopefully catalog this new and exciting journey. I’m looking forward to growing myself within new levels of comfort and discomfort. There’s a wellspring of creativity waiting to bloom and express itself; I can feel it percolating.
I still plan to maintain the blog’s focus on the experiential process of culinary art, continuing to write about my food lover’s journey, as well as incorporating some of the new adventures that are shaping my existence today. Stay tuned!
But for now. I’ll leave you with a recipe for a warming soup I made the other day, whose inception came from a typical lack of desire to venture out to the grocery store. Anyone with a decently-stocked pantry can make this soup, or a variation, depending on how flexible one chooses to be. My approach to recipes are to use them more like a template, adjusting to suit one’s personal taste. This particular soup contains coconut milk and red lentils for substantive staying power, and lots of ginger to give heat. I’ve included both stovetop and instant-pot versions of the recipe for those wanting to shave a few minutes of meal preparation.
Enjoy, and much love, J
Carrot Coconut Ginger Soup
Melt 2 tbsp ghee or coconut oil in a large pot set to medium heat, or in an instant pot using the sauté function.
Once ghee is melted, add the following and sauté until soft; ~3-5 minutes
1 c diced yellow onion
1 garlic clove
Add the following to pot and allow to bloom until fragrant; ~1 minute
3-4 tbsp grated ginger
1/2 tsp cinnamon
1/2 tsp ground coriander
1 tsp turmeric
1 lb carrots, peeled and roughly chopped
Once everything is nicely aromatic, add the following:
1 lb carrots
1/2 cup red lentils
4 cups vegetable stock
Bring ingredients to a boil. Simmer ~25 minutes. If using instant pot, cook on high pressure for 6 minutes. Remove from heat or vent pressure valve on instant pot and add:
1 can coconut milk
Blend with an immersion blender until smooth. Garnish with red pepper flakes, toasted coconut chips and cilantro, as desired.