Spoonables (Soups & Stews)

Harvest Time Root Vegetable Soup

1 large diced onion
5 cloves minced garlic
1-2 medium beets cut into chunks
2 carrots cut in rings
2 parsnips cut in rings
2 cups peels, chunk-cut turnips
1/2 stalk of celery
1 cup coarsely chopped green cabbage
3/4 barley – if you wish! or use quinoa! YUM gluten-free substitute!
1 cup tomato paste
A couple fresh leaves of basil
Vegetable stock or water to fill the pot!  (I suggest a blend)


Heat up a couple tablespoons of the olive oil in a soup pot, sauté your diced onion and garlic until they start to sweat it’s getting hot hot hot!  You’ll want them to be soft but not browned!

Turn on some music and dance, when you whistle or sing – you’ll know you’re ready to throw in those vegetables, barley, tomato paste, and basil.  If the song has got you feeling young, wild, and free then throw in some black pepper and salt to taste!  Cover the bunch with your stock or water.  Bring it all to a boil, do a little twirl, cover the pot and reduce the heat (in the pot, not the kitchen!).

I suggest a great playlist to move your body to or a fun craft to take up your time while you simmer the soup for 40-60 minutes (or until one of the many tastings proves to you that the vegetables are tender!)

Dahl Coconut Curry

This was a GREAT recipe my sister and I came across when we were at the Whole Life Expo!  They were actually sampling this at the Arayuma booth so we both decided to try some.  I pretty much followed the recipe with the exception of using more water.  DS has told me that if you soak your lentils overnight you won’t need to add extra water to the recipe :).


1 cup red lentils
2 cups water
Salt (to taste)
1 small tomato, cubed
1 Tbsp Arayuma curry powder (Ayur Masala or Garam Masala)
1 tsp Arayuma ground turmeric
1 Arayuma cinnamon quill
4 Arayuma ginger slices
2 pinches Arayuma curry leaves
1 small onion, diced
1 clove garlic, minced
1 Tbsp oil or ghee
¼ tsp Arayuma crushed chili pepper (optional)
½ cup coconut milk
Fresh lime juice (to taste)


1. Place lentils in a medium saucepan and rinse until water runs clear.
2. Add water, salt, tomato, curry powder, turmeric, cinnamon quill, ginger slices, one pinch of curry leaves and half of the onion.
3. Heat to boiling, cover and simmer on low heat until water is absorbed (about 30 minutes).
4. In a separate pan, sauté remaining curry leaves and onion in oil or ghee, along with garlic, chili pepper and black pepper, until onions are tender.
5. Add to lentils along with coconut milk and lime juice, stir over low heat for 3 minutes and serve over rice.

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