This week has been very intense for me. Lots of emotions. I am struggling with what to do with my life. I am 99.9% sure I want to go back to get a degree in nutrition, but do I get a Masters or just another Bachelors? And nearly my whole self craves to be back in Amsterdam, in Europe. It has become very frustrating. Luckily, this week, I had a good friend remind me of a few important things.
1. We all let our emotions get ahold of us and we just need to take a step back.
2. Life is all about love.
3. A simple smile can change someone's life.
My love...FOOD. So onto the food...
I have been planning this meal since last week. I have been wanting to make a warm and filling soup with beans and veggies. Once again, Terry Walters has saved me. I have also been baking fresh bread every week. I have taken the teff flour bread recipe and started tweaking it. Today I used half teff and half almond meal. I also added hemp protein, sesame seeds and sunflower seeds. Yummy!
New Year's Soup
Courtesy: "Clean Start"
1 Medium yellow onion, chopped
4 Garlic cloves, minced
1 Tablespoon extra virgin olive oil
3 Carrots cut into 1/8 inch rounds
3 Parsnips cut into 1/8 inch rounds
1 Bunch collard greens stems removed
3 Cups cooked black-eyed peas (or any meaty, white bean)
2 Tablespoons chopped fresh oregano
4 Cups vegetable stock
1 Tablespoon apple cider vinegar
Sea salt and freshly ground pepper
In soup pot or large dutch oven over medium heat, saute onion and garlic in olive oil 3 minutes or until soft. Add carrots and parsnips and saute 3 minutes. Chop collard greens into bite-size pieces and add to pot along with black-eyed peas and oregano. Add vegetable stock, bring to boil, cover, reduce heat and simmer 20-25 minutes. Stir in apple cider vinegar and season to taste with salt and pepper. Remove from heat and serve.
Serves 6
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