I love healthy food… I mean I really love healthy food. (Okay, yeah… I really love food period, but mostly healthy food!)
I think it goes back to growing up in a family of 10 kids where “healthy” was not a high priority… having “enough” food was.
Powdered milk and orange juice substitute (remember Tang?), bleached white bread, no-name American cheese, the cheapest, oiliest canned tuna available and sodium-dense canned soups – those were the staples I grew up on.
Vegetables? Frozen peas and corn… Fresh fruit? Well, let’s just say it was a rarity.
So years later when I met my future husband—who is a great cook—my stomach was the first to say… Yes!
Over the years, our diet changed as our kids grew up and as my husband and I became more attuned to the changing needs of our own bodies. We also became more aware of the benefits of Ayurvedic cooking.
One of our favorite foods these days is a pureed kale soup. There’s just something about all the minerals and nutrients in the kale that goes directly into your cells – like Popeye’s spinach! It’s a great staple for the fall season – delicious, nutritious and warming for breakfast, lunch or dinner.
Since it’s fairly labor-intensive to de-stem the kale, this recipe makes a large amount. We freeze several containers for future meals.
You can also substitute broccoli for some of the kale, which is a big winner with our granddaughter.
Note: The recipe below is from my husband (Bob) who never follows a recipe… so it calls for a bit of “winging it.”
4 or 5 bunches organic Lacinato kale [also called Tuscan]
fresh ground coriander
couple onions, sliced
couple carrots, chopped
whole head garlic, chopped
a tomato, sliced
some white wine
- Wash kale. With a knife remove center rib of all kale leaves and cut them into about 4-inch pieces. Set aside.
- Cover the bottom of a large stock pot with extra virgin olive oil and heat oil over medium high to just about a sizzle.
- Add onions, garlic, carrots; add some salt, pepper and other seasonings of choice (i.e., thyme, ground coriander, ground chipotle) and sweat the ingredients over medium high heat with pot cover on.
- Stir now & again. If anything begins to stick to the bottom of the pot, add a bit of white wine directly to the bottom, hoping for sizzle. Add a bit of wine at some point anyway, sweat more… stir more.
- After the above ingredients have cooked/sweated for about 6-10 minutes, add about a third of the kale & salt it fairly heavily. Let it sweat/cook down, and continue this process of adding kale, salt and sweating until all the kale is sweated down.
- Add enough water to completely cover the kale mixture and then some. The amount of water always varies (we use between 2-3 pitchers), so you’ll have to experiment… trial & error.
- Cook at a low boil (covered) for about 2 hours; then let sit for a few minutes off of the heat.
- Once cooled down, puree with a hand mixer/emulsion tool (we call it the “motor boat.”)
- Season to taste. (Secret ingredient: If the soup seems a little bland, squeeze in some Roland anchovy paste and mix around.)