Resources:
Ana’s Thai Soup N Salad recipe
Makes 2 – 4 servings
- 1 yellow onion, roughly sliced
- 2 cloves garlic, minced
- 1 1⁄2” ginger knob, minced
- 3” lemongrass (fresh or dried)
- 2 bay leaves
- 2 tbsp coconut oil
- 1 sweet potato, with skin, cut into 1” cubes
- 1 head broccoli, cut into bite-size florets
- 3 carrots
- 4 cups organic vegetable broth
- 1 tbsp Thai Seasoning by Frontier brand
- 1/2 head lacinato/dino kale, chopped into 1/4” strips
- 1 romaine heart, chopped into 1/2” strips
- 2 avocados, cubed fresh cilantro, chopped
In a large pot, over medium heat, sauté the first 6 ingredients together for about 5 minutes, adding water as need- ed to keep the mixture from sticking. Once the onion is clear, you can add all of the other ingredients except for the last 4. You may want to add extra water to cover the vegetables, but don’t drown them because you want the soup to be on the thick side. Simmer everything together for about 30 minutes, then turn off the burner. Remove the lemongrass and bay leaves.
Take an immersion blender, and roughly blend the soup inside the pot. It should be fairly chunky. Alternatively, you could blend half in your standing blender, and add it back to the pot. Allow the soup to cool for 5-10 minutes, and fold in your kale and romaine. Serve in individual bowls, topped with avocado cubes and fresh cilantro. Enjoy!!
Ana’s Sweet Potato Bread
Serves 1
- 1 sweet potato, with or without peel, cut into 1/2 rounds, on a diagonal
- sea salt to taste
- herbs de provence or pizza seasoning
Bake at 400 for 20 minutes, flipping halfway. Enjoy on it’s own or as bread for an avocado and sprouts sandwich!
Ana’s Japanese Ginger Carrot Dressing
Serves 2
- 1/2 cup cherry tomatoes
- 3 peeled carrots, chopped
- 3 garlic cloves
- 1/2” ginger knob
- juice of 1 lime
- juice of 1 lemon
- 1 tbsp. Nama Shoyu (should be omitted for an extra clean salad)
Pour over spring mix or spinach and toss with nori and avocado!
Ana’s Key Lime Pie Smoothie
Serves 1
- 1/2 cucumber
- meat and water of 1 young coconut
- 2 handfuls baby spinach
- stevia to taste
- juice and zest of 1 lime
- juice of 1 lemon
- 1/4 avocado (optional)
- 1 cup ice (optional)
- shredded coconut
Blend until smooth. Enjoy topped with shredded coconut.