Happy New Year!!!
We’ve made it to 2019. Just think, in one year it will be the big 2020. I remember thinking about that year when the early 2000s had just begun. Time really goes by so fast, and I don’t want to wake up and have my life pass me by, so I’m trying to do better at living in the here and now and to even appreciate the moments when I’m bored and want time to pass by faster. I’m trying to make better use of my time too. This year my New Years Resolution is to create more & to learn more. Last year I did a lot of creating in different ways; we build wood furniture from scratch, we got into fish tank building and aquascaping, and I built my very own Computer!! But I want to do more digital art with photography, retouching, and learning CGI. I also want to remain active, I’ve definitely been slowing down with Ashka on our long walks on these cold winter nights, but I want to at least remain going to the gym or doing Pilates at home until it warms up in a few more months. Wish me luck on that. What New Years Resolutions do you want to achieve in 2019? 🙂
We had a wonderful New Years Eve with our friends at our place. I made roasted walnuts + chocolate (I’ll have to make a recipe for that sometime, it was SO GOOD! I’m still munching on them today), a juice bowl with orange and lemon slices, cilantro dipping sauce with bread, tangerines dipped in dark chocolate with sprinkles on top, and a vegan chocolate pie made out of tofu and creamed with coconut whip (so good!!). And our friends stayed over until like 4am lol. All in all I think it was a success.
Soup on a 27F Day
This is the soup I’ll be eating for the rest of the week. I found this recipe from A Healthy Life For Me, but it had bacon and cheese in it, so I altered it to make it vegan for my liking. And it’s delish!! I’ve made this dish now a handful of times, the first time my husband made it when I was sick, and I was floored at how good it was. So we’ve made it again and again. It’s a great dish because it’s filling, it’s tasty, and it’s healthy. Beans are the number one longevity food and a staple in all five Blue Zone regions. A cup of beans are standard among the world’s longest-lived peoples. Did I mention it is cheap to make? If your on a budget or need to feed a lot of people, you could even buy dried white beans and have them soak overnight and then cook them in a food processor. If you are using canned, it only costs $1-2 per can (which will make 2-3 meals per can). Plus it’s super easy to make; roast mushrooms on the side, chop up your onions and garlic, throw in your beans and water and spices, let it cook, process in a blender, toss in any toppings and enjoy! Tip: Add in any healthy steamed or roasted veggies at the end too for a boost in nutrients. So what are you waiting for? Eat up!
Ingredients
- 1 Tbsp - Coconut Oil
- 1 Onion - White or Yellow (chopped)
- 3-4 Cloves - Garlic (chopped)
- 2 Cans - Cannellini Beans or White Kidney Beans (organic preferably)
- 2 Cups - Filtered Water
- 2 Tbsp - Italian Spices
- 1 Tbsp - Cumin Powder
- 1 tsp - Black Pepper
- Dash of Sea Salt
- Dash of Chili Powder
- 1 Cup - Vegan Cheese (I used Daiya, but you can use Nut Cheese or Follow Your Heart)
- -
- TOPPINGS:
- 1 Package - Mushrooms (assorted is fine, or baby bella - chopped)
- Handful of Parsley - Chopped
- Handful of Chives - Chopped
- Steamed Vegetables of your choice (Optional)
Instructions
- Chop up your onions and garlic and toss with a little bit of coconut oil in a pot over medium heat. Cook until translucent.
- Meanwhile, chop up your mushrooms and toss in a small frying pan and some coconut oil. Cook until soft and fragrant, then set aside as toppings.
- Add your beans, water and spices to your main pot and bring to a low boil. Cook for 20 minutes, stirring to make sure nothing gets burnt at the bottom.
- When thoroughly cooked, carefully pour everything into a blender and process until creamy and smooth. Then transfer back into your pot.
- Garnish with chopped parsley, chives and your roasted mushrooms (and anything else you want to add). Enjoy!