We're one week into the New Year. Whatever change you hope for or desire, know that this change lays within you. Your mind, body and soul may be crying for a change, but are you listening to that voice inside your head?
January is the perfect time for change. It's the month where we reflect on the previous year and hope for the remaining months to be bright and sunny. Remember that life is a continuous process. It is never perfect or in a constant positive flow.
It's time to rid of the superficial goals, and go within. As a health coach and trainer, honesty is one goal most people need to have with themselves. Not only about life in general, but being honest with themselves. We are in charge of writing our own stories in life. What type of book do you want to write?
âAs always, inspired by the sun,
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Soup is one of my favorite foods. People think I'm quirky with my outlook about life, and to that I do agree, but something about soup is in my soul. I love cooking. I always have, and I always will. But something about soup nourishes my soul and creating these recipes comes more easily to me.
I once did a past life regression therapy session, where I understood part of my life's mission in promoting food from nature. My great grandparents were gardeners in the Ukraine before World War II and my parents were avid gardeners.
During my past life session, I struggled because I have a logical mind. Once my mind relaxed, I ended up having a vision of a fireplace with a cauldron in front and I also saw a small table with a book and a candle on it. I pinged this idea to my friend and her vibes picked up the civil war. It could mean something. It could mean nothing. It could all just play to the brain, but the one thing I know is that the higher mind and our souls know the truth, and I am not afraid to express these experiences.
Soup is like music to the soul. Our ancestors lived off soup and stews in order to keep them warm during primal and medieval times. I hope this soup keeps you healthy and warm this winter.
Vegan Tuscan Farro Kale Soup
Cook Time 25-30 minutes
4 cups water + 2 vegetable bouillon cubes (or 4 cups veggie broth)
2 tbsp olive oil
2 garlic cloves, minced
1/2 onion, chopped
1 cup leek, chopped
2 carrots, chopped
2 celery stalks, chopped
1 small sweet potato, chopped
1 small bunch of kale, chopped
1 heirloom tomato, chopped (or other large tomato)
1/2 cup uncooked farro
1/2 fresh parsley, chopped
1 bay leaf
1/4 tsp Italian seasoning
salt + pepper to taste
1 can white beans, drained and washed
Sautee the onion, garlic, carrot, celery and leeks with olive oil in a pot. Cook for 3-5 minutes. Next, add the sweet potatoes and cook for 2-3 minutes. Add the remaining ingredients except for the tomato, kale and white beans.
Bring the broth to a boil and then lower the heat to a simmer. Once the farro is edible, add the kale and tomato and simmer for several minutes. Once the soup is flavorful, add the white beans and cook for another 1-2 minutes. Remove from heat and serve warm. *Soup usually tastes best once the soup cools (or next day) as it ignites the spices and flavors.
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Who doesn't love pasta? Pasta is one of my favorite meals to cook and eat. It's hearty and healthy. As an active plant-based personal trainer, a bulk of my diet consists of carbohydrates, and pasta fuels my active lifestyle.
The combination of mushroom and kale are like peas and carrots - the two just fit. The heartiness of the mushroom and "chewiness" of the kale gives this pasta heartiness, which is essential for vegans.
And today in the world of nutrition, anything creamy is a quick sell. Many converts to veganism often miss creamy foods such as Alfredo, cheese-based sauces and soups. This recipe is an ideal substitute to satisfy cravings for creaminess.
Note: If you want this recipe to be creamier, use 3/4 of box of pasta or add additional milk when reheating. Once the pasta is done cooking there will be liquid; however this will thicken upon cooling, especially if kept for leftovers.
Vegan Creamy Kale + Mushroom Pasta
Cook Time: 20-25 minutes
16 oz Pasta (or 3/4 box/bag of pasta)
4 cups of mushrooms, sliced (1 package)
3 cups of kale, sliced
4 garlic cloves, chopped
1/2 onion, chopped
2-2.5 tbsp olive oil
2 cups vegetable broth
2 cups nondairy plain milk
1/2 tsp Italian herbs
salt + pepper to taste
optional: nutritional yeast to taste (this changes the flavor)
Cook the garlic, onion, spices and mushrooms in olive oil until the mushrooms shrink and brown. If dry, add a touch of vegetable broth. Next add the remaining ingredients in the pot. Bring the liquid to a boil and then reduce the heat to simmer until the pasta is edible.
Once edible, remove from heat. Serve warm.
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Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com