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super foods

Carrot-Miso Soup with Ginger

February 6, 2017 by gracefulfitness 2 Comments

Making soup is rarely a well planned event for me, more of a clean-out-the-fridge-and-see-what-transpires type of affair.

Sometimes the stars align and the end result actually inspires a trip to the grocery and an attempt at re-creation/”recipe” making;

this Carrot-Miso Soup with Ginger did exactly that.

 

carrot ginger soup

 

It starts with lots of ginger and garlic, peeled and minced.

 

carrot ginger soup

 

 

carrot ginger soup

 

Slooooow cooked on (very) low in a bit of olive oil

 

carrot ginger soup

 

carrot ginger soup

 

In the meantime, the carrots, celery, and onion got washed and chopped,

 

carrot ginger soup

 

And added to the pot.

 

carrot ginger soup

 

The heat can come up a bit more now but still not too high, we’re not looking to brown the garlic or onions at all.

 

carrot ginger soup

 

When the onions are translucent, add a few pinches of salt, a sprinkle of red pepper flakes, a few grinds of fresh black pepper, and saute a bit more before adding enough water to cover the vegetables

 

IMG_0736

 

Once the celery is very soft remove the pot from the heat and add miso.

Start with a soup spoon full, it’s salty and easy to overdo and of course easier to add then to subtract.

I can be a bit lazy and I add the paste right to the soup but if you are new to miso or less confident in the kitchen (or just less lazy), it’s easier to control the amount and to dissolve it completely if you spoon off some of the soup broth into a small bowl and add the miso to the broth, stirring to dissolve, before adding the thinned paste to the pot.

 

carrot ginger soup

 

Use an immersion blender to puree.

I left mine a bit chunky, I love a variety of texture,  but you could certainly go all the way to a smooth puree.

I garnished with an abundant sprinkle of chopped fresh cilantro.

 

carrot ginger soup

 

I love the contrast of the savory, herbaceous essence of the cilantro with the sweet undertones of carrots, miso, and ginger so don’t leave that part out unless you really don’t care for cilantro.

 

carrot ginger soup

 

As with nearly all soups, the flavor gets better for days just make sure not to boil vigorously when you are reheating to preserve the live probiotic properties in the miso.

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Posted in: cooking, DIY, Fermented Food, food, healthy fat, sugar free, super foods, Uncategorized, vegan, vegetarian Tagged: miso soup

The Miracle Cure for Staying Healthy This Winter

November 19, 2014 by gracefulfitness 6 Comments

When I started Gracefulfitness I was all hooked on this phrase “if you know what’s good for you, do it!”.  Sounds obvious enough but I think the ability to actually integrate knowledge, intuition, and, perhaps most of all, follow through, is greatly underrated.

I was thinking about this yesterday in terms of how to prevent getting sick.

If I were to write a post “Top Ten Ways to Stay Healthy This Winter” it would include things like drink lots of water, get lots of sleep, exercise but not to much, eat vegetables and a variety at that, take a muli-vitamin, get outside, get sunshine everyday if possible, wash your hands very regularly, eat fermented foods, and cut back on coffee, sugar,  and alcohol.  All great things to keep you healthy however they are useless if you don’t actually tune into your body allow yourself to slow down and comply with what it’s saying.

In other words, the real way to stay healthy this winter is to prevent getting run down and sick in the first place rather than try to play fix-it once the crud has set in.

Take cold sores for example, I know what to do to avoid getting them (as I talk about in this post) yet maybe once a year I will still get a big one.  When an outbreak occurs I can ALWAYS look back and see the pattern; extra chocolate, nuts, and oats in my diet, stress, and right before my period.  Like most dis-ease, it is very preventable but not really treatable once you get past the tipping point.  So avoidable with different diet choices and an extra dose of Lysine and vitamin C yet I ignored my innate body intelligence and thought I could get away with it.

Occasionally I luck out and I do get away with it but often I don’t and end up run down and sick or with an uncomfortable and embarrassing blister.  Why is it so hard to take good care of ourselves? I know that I tend to get rundown in the fall and am susceptible to the fall cold/flu and yet I usually wait until I actually start to feel bad before taking what should be preventative measures in an attempt to get healthy again.

As with most posts I write for this blog,  I’m really writing this as a reminder to myself, as I am as ‘guilty’ as anyone else at ignoring my body’s cues and pushing on until I’m forced by illness to actually slow down and take care of myself.

I do know what’s good for me; I need fresh air, lots of water, fresh food, fermented food, to be moderate with coffee, alcohol, sugar and partying, lots of sleep (naps included!), vitamin supplements, good humor, regular exercise and regular rest and I need these things in different doses depending on the day and time of day.  You also know what’s good for you if you allow yourself to pay attention and be really really good to yourself, so do it! 😉

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Posted in: Fermented Food, goals, super foods Tagged: cold sores, diet, fermented food, preventing sickness, staying healthy
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I am Faith Levine, a movement instructor, home gardener, mountain biker, hiker, pickle maker, closet poet, and best of friend to some of the most amazing women in the world.

I’d love to hear from you,
gracefulfitness@live.com

Header photo: Meredith Coe

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Hi, I'm Faith! New? Check out I Am for my story, I Cook for recipes, and I Move for some motivation to get moving! I'd love to hear from you, e-mail me gracefulfitness@live.com
Header photo: Meredith Coe

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