Related Posts

• Chickpea Miso Soup

  

  As many of us in the northern hemisphere approach the coldest weather of the year and flu season, I thought I would share with you my new favorite go-to soup when I feel under the weather. Over the years, as I’ve slowly worked to better my health with a plant-based diet, I’m usually a little puzzled as to what to eat when I get sick. When it comes down to surviving the flu, I’m sure I’m not alone in thinking chicken noodle soup, ginger ale, saltines, toast and jelly. And even though I haven’t had any of that stuff for a few decades (or the flu for that matter!), they’re still ingrained in my mind as flu comfort foods. What I know and live by, most importantly when I’m sick, is that whatever I’m going to eat has to be nourishing and healing, and not simply comforting – although all of the above would be nice. Aside from homemade chicken noodle soup, which isn’t going to happen when you’re sick unless mom lives nearby, none of the previously mentioned foods are going to support your immune system with any extra love. When you’re sick, boosting your immune system’s fighting power with nourishing, vitamin and mineral-filled food will help you feel better faster. As a veg-head who hasn’t eaten chicken noodle soup since high school, over the years I’ve turned to miso (pronounced mee-so) soup. Miso, which has its origins in Japan, is traditionally referred to as fermented soy. It’s known as an all-purpose, high-protein seasoning that’s most often used in soups, salad dressings and veggie dishes. It’s rich in vitamins, minerals and contains all eight essential amino acids. It also has quite a few healing benefits now back by scientific research – reduces the risk of heart disease, hypertension and breast cancer, to name a few.

• Coconut-Miso Noodle Bowl with Shitake Mushrooms

  

  This recipe doesn’t need many extra words. It is a straightforward bowl of noodles, mushrooms, and vegetables, covered in a delicious sauce. I used carrots, broccoli, spinach, and spring onions, but there are no rules – use whatever you happen to have. Pak Choy would be beautiful instead of spinach I also imagine zucchini and radishes working very well instead of the veggies I used or maybe even extra. If I had had coriander leaves, I would have definitely used them. For noodles, I have left you a choice, because almost any noodle would work here. This time, I used egg noodles, but I have often also used soba noodles (which are delicious cold as well) and rice noodles. And in case you are not so keen on consuming too many calories, I suggest giving almost 0-calorie shirataki noodles a try – they don’t have a lot of flavor, but with this miso-coconut sauce they work wonderfully. Coconut-Miso Noodle Bowl with Shitake Mushrooms

• Yummy Yoga Flow Challenge with Claire

  

  You can find santosha and cultivate contentment through yoga. Does your happiness depend upon what is occurring around you or does your sense of joy and serenity arise from within? According to Patanjali’s eight-limbed path of yoga, we can learn to cultivate contentment from the inside out. Santosha, the second Niyama or moral observance, means contentment. Like everything in yoga, the concept sounds simple, but the implementation takes discipline, desire, and focus. With a dedicated practice, we can shift our perspective and learn not to be constantly derailed by what’s happening around us. When we are living in the midst of a global crisis, you might wonder how in the heck to feel content or happy. You aren’t alone. We’re all in this together.

• Spinach & Mushroom Vegan Dumplings

  

  In Estonia, we are big on foraging. Berries, mushrooms, some wild herbs – we have gathered them from the forest since we were kids. As this year has been exceptionally warm (in some years, we have snow in October already), you can still find mushrooms in the forest, and I used some chanterelles I picked myself. As I know that you can not go foraging all over the world, I substituted the mushrooms in this recipe for oyster mushrooms as they are easier to find from the stores. If you can’t find those, button mushrooms are okay too. Dumplings of this style are not typical for Estonian cuisine at all, but I don’t think that everything should be traditional all the time. I love how the miso paste in this recipe rounds the whole filling up, the spinach and lemon give extra brightness, and ginger is just an excellent ingredient that also boosts the immune system. I am sure that we could all benefit from a healthy immune system in this bizarre year.

• Shrimp “Pad Thai”

  

  By this point in late January, most people have long forgotten about their New Year’s resolutions. In fact, last Tuesday was declared Ditch Your New Year’s Resolution Day by one source. No big surprise there! Real change doesn’t miraculously happen just because you declare it so! It doesn’t happen overnight, or even in a 14-day cleanse. Long-term sustainable change happens slowly, over time, as a result of practicing new healthy habits. The key is to take action! To DO something everyday that moves you closer to your goal.

• Sweet Basil Salad Dressing

  

  The weather is warming up here in Colorado, and with it comes a new crop of fresh veggies! We love using seasonal veggies in our recipes, and what better way to enjoy nature’s spring bounty than with a meal-sized salad with fresh, homemade salad dressing? That’s where this recipe comes in! This rich and yummy salad dressing is the perfect complement to all those fresh spring veggies. Our Sweet Basil Salad Dressing is thick and creamy, adding heartiness to any salad that will help you feel fuller longer. Plus, it can double as a tasty dip for fresh cut carrots, cucumbers, or celery. You could even drizzle it over grilled chicken or your favorite gluten-free pasta. In addition to being delicious, this dressing also boasts a number of health benefits.