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Food Tops the Priority List, Especially Soups!

Polly Pitchford - Saturday, December 03, 2011

It's the first week of December and I FINALLY had to put the covers over my head and tuck my knees up close this morning because my nose and my toes were chilly!  I live in beautiful Sarasota, Florida and cooler weather is here at last, at least in the early morning hours.  One of my first thoughts on a day like this is, "What soup should I make?"  I know some of you don't buy that that was at the forefront of my thinking...but it really was!  You see, I'm just a hair short of being obsessed with food.  The way I prefer to look at it is that food (healthy food, mind you) is at the top of my priority list!  There, doesn't that help to take the "crazy" out of it?  Well, it's true.  I rarely go through a day without planning when and what my next meal is going to be.  It doesn't always work out the way I expect but this method keeps me from getting ravenous and making poor food choices.  I think everyone with good healthful intentions should put food at the tippy top of their priority list and observe how their health and energy changes for the better.

That's why my thoughts fingered through my mental roladex of soup recipes on this morning of cold noses and toeses!  By picking one of my favorites, I'll check on what ingredients I need to shop for before I head out the door.  If my schedule doesn't allow the time to cook today, then I know that at least I'll have everything handy and ready to go for the next day.  NEVER beat yourself up about not eating as pristinely and organically as you had intended!  It's an ongoing process of planning, shopping, prepping, and cooking that gets much easier over time.  Keep trying!  Don't give up!  Your health and vitality and mood depend on you not giving up!

Now let's see if I have everything for one of my favorite bean soups that I'll make either today, or tomorrow...

Curried Yellow Split Pea Soup

1 teaspoon each: whole cumin, fennel, and black mustard seeds

1 tablespoon finely minced fresh ginger

1 teaspoon minced garlic

2 cups chopped cooking onions

3 large carrots, peeled, halved lengthwise and cut into 1/2" slices

6 cups hot water

2 cups dried yellow (or green) split peas, picked over and rinsed

1-2 tablespoons curry powder (to taste)

salt to taste

2 cups coarsely chopped cauliflower

Add 1 teaspoon oil to soup pot and heat over medium-high heat.  Add the cumin, fennel, and mustard seeds and toast them for about 10 seconds (they might begin to pop).  Stir in the ginger, garlic, and onions and continue to cook, stirring frequently, for another minute.  Add the carrots, hot water, split peas and curry powder.  Stir well to be sure that no bits of onion or spices have gotten stuck to the bottom of the pot.  Bring the mixture to a boil, reduce heat to medium (low boil), cover, and cook for 30 - 40 minutes, or until peas are very soft.  Add cauliflower and salt, if using, and simmer another 5 minutes.  If soup is too thick, thin with water of stock.  Garnish with chopped scallions or cilantro.

Enjoy!  Stay Cozy and Nourished!

In Health,



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