Curried Butternut Squash Soup

As some of your are aware, I have added another title onto my list to juggle which means I am spending a lot more time on research, teaching doctors, and implementing lifestyle medicine ideas into programs.  That means I’m in Chicago most of the week, and I can’t be around in the same capacity for my patients.  In order to continue providing options for patients, I still take cases, do all the diagnostics, devise a care plan, etc.  However, when it comes to making it work for the patient in a way that works for their lifestyle, I have enlisted the help of a wellness coach named Carole Turnbo.  Some of you may know her as the amazing athlete and trainer.  I know her as my trainer but also as a colleague after all these years tag-teaming patients to change their life and health.
She recently posted a recipe for butternut squash soup that peaked my interest!  I obviously put my own spin on it, but love the original concept, and I encourage you to follow her blog for all her upcoming ideas about a Primal Thanksgiving!
A Balanced Life is the name and she would love to have you visit. ;)
Curried Butternut Squash Soup
Ingredients:
1 butternut squash, peeled, cubed
6 carrots, chopped
3 garlic cloves
1 squirt anchovy paste (optional but so good)
1 can full fat coconut milk
2 cups chicken stock
1 can pumpkin
1 tsp cinnamon
2 Tbsp maca
1 Tbsp turmeric
1 Tbsp curry paste
1 Tbsp ghee or coconut oil
salt and pepper to taste
Directions:
Sautee garlic, anchovy paste, curry paste, and oil for 2 minutes.  Then add the butternut, pumpkin, carrots, coconut milk, chicken stock, spices.  Allow to simmer until butternut is fork tender (about 35-45 minutes).  Blend with an immersion blender and serve!  Put in a thermos on a cold day!

Ginger Curry Cookies

Have I lost my mind?!  Quite possibly.  The other day, I made chicken with garam masala and thought to myself: “This is savory but it has a lot of the traditional warming spices we use in baking. I wonder what it would taste like in a cookie?”  After that, I had to try it.  Since Garam Masala is more smoky and earthy in flavor, I wanted to pair it with something that had a little bit of brightness and sweetness.  Candied ginger was the perfect pairing for the garam masala!

This is not a cookie to eat when you want a sweet treat.  This is not a cookie to make when you need some for a party.  This is not a cookie that is for the faint of heart!

This is, however, a cookie that would be great for those that love curry and ethnic cuisine.  This is a cookie that is perfect for people that see interesting flavor profiles as enjoyment.  This is a cookie that will take you out of your chocolate chip cookie rut.

Ginger Curry Cookies

Ingredients:

  • 2 cups almond flour
  • 1/4 cup melted butter
  • 4 TBSP honey
  • 1 tsp garam masala
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup chopped candied ginger

Directions:

Preheat oven to 350F.  Mix all the ingredients together and bake on a lined baking sheet for 8-10 minutes.


Thai Curry Soup

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There aren’t too many people that venture into the world of Thai food when they cook at home.  However, there are a couple products you can find in the store that makes this feat super easy and well worth it.  This comes together in about 15 minutes total with prep and everything.  If you don’t like seafood too much, this is fool-proof, so no excuses not to try making it! You can choose whatever protein you like and certainly whatever veggies you prefer.

Paleo Thai Curry Soup

Ingredients:

  • 1 can full fat coconut milk
  • 2-4 cups of chicken or seafood stock (depending on what you want…less is more like stew and more is like soup)
  • 3 Tbsp red curry paste
  • 1/2 cup shitake mushrooms
  • 1/2 cup bean sprouts
  • 1/2 cup snow peas
  • 1 lb salmon, skin removed, cut into 1 inch pieces
  • 2 tsp fish sauce
  • 1 tbsp coconut sugar (optional)

Directions:

Put the coconut milk, stock, and curry paste, and coconut sugar into a pot and simmer for 5 minutes.  Add your veggies and simmer for another 3 minutes.  Add your salmon and fish sauce and cook until the salmon is cooked through.  This will only take a few minutes.  Serve over cauliflower rice or as is!