Soups
Ridgegourd Yogurt and Coconut Milk Stew with Sriracha Garbanzo Beans
As the holidays are behind us and a new year is ahead of us, a fresh start always feels good. It was relaxing,took a break from all social networking, yet crazy, couple of weeks. We ate a great deal of food, spent some quality time with friends, and baked plenty of different goodies. After a couple of weeks of waking up late, skipping workouts, eating out, and having absolutely no routine, I was craving to get back into shape. I guess that sometimes, too much of a good thing can annoy you.
Well, I am quite excited for the New Year. I have no resolution in particular, but I have goals I want to accomplish. To start off, I am in deep need of some detox. Well, the carb lover that I am, it is hard to do that. However, once a day, healthy smoothies or soups/stews are not a bad thing.
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BEET Soup/Rasam
“The beet is the most intense of vegetables. Beets are deadly serious.”- Tom Robbins.
Beets have a inherently woodsy taste to them. I’ve had them in desserts as well as really spicy dishes, it can be very adaptive. I happen to love this vegetable. A simple soup can warm you up when you are just not feeling too good. My earliest memories of this vegetable was good, in fact great..so I’ve built on it’s repertoire.
This is also similar to rasam (Indian style thin tamarind and lentil soup), but has a very distinct flavor which comes from this root vegetable. I just drank it up as soup, but you could accompany this with rice or plain old bread on the side.
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