Sweet goodness.
- At May 8, 2010
- By Molly Chester
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4
Friends, I believe I’ve finally found my private cheffing niche. Took me 3 1/2 years, but by golly, I think I’ve done it. As you all know, I am totally digging the cooking techniques of traditional cultures. It simply makes sense to me. Long ago, cultures didn’t have as many options as we have today. Maybe a village had 15 crops that grew around them, and they had to learn to maximize the nutrition of those precious items in order to preserve the health and basic existence of their tribe. I’m understanding that true & lasting healing is about strong digestion and maximum absorption of the precious vitamins & minerals in the food. Literally, the body builds & rebuilds, as we nourish it well. Our brain maintains its razor’s edge with the proper absorption of amino acids. Our skin stays elastic with digestion of good fats. And, our hair grows thicker with the proper dense vitamins. Love. That.
So, I went to the dentist recently. A great, great dentist. Dr. Silkman is his name, and he looks at your mouth as a reflection of the vitality and health of your body. He supports the diet of the Weston A. Price Foundation, as do I. He actually “prescribed” me to drink more Beet Kvass, an easy to make Russian tonic drink for the liver. How cool is that? We quickly discovered our commonality, and he asked to recommend me to his clients. Woohoo! I was thrilled. I am also referred by a fantastic doctor in Santa Monica, CA named Dr. Maggie Ney, and I am meeting with another Weston Price doctor on Monday. Clients hire me to either do the work for them or teach them how to infuse their kitchen with traditional foods and cleansing techniques.
I’m so grateful to have found the people who want to learn what I have to offer. We prepare slow-cooked chicken and beef broths, pureed soups, fermented vegetables, soaked grains, beans, nuts and more. I also offer drop-off items to supplement their weekly meals. Transitioning into a whole foods, traditional diet is a step-by-step process,and having supplemental jars of broths, soups and dressings helps facilitate a nice transition.
Last week, I created a Carrot Ginger Soup with Coconut Milk for a client. Creamy, sweet goodness describes this soup. And I didn’t come up with the idea! I was leaving a client’s house after an instructional session and she said, “Would you make me a soup next week? Maybe a pureed soup. With carrot and ginger, maybe a little coconut folded in at the last minute.” Holy smokes. I need this girl in my back pocket. Great, classic combination, and I loved it. Hopefully she and YOU do, too.
Click HERE for the Carrot Ginger Soup with Coconut Milk recipe…
xo – Organic Spark
Mother Rimmy
What a lovely, colorful soup. So full of flavor!
M.
looks healthy and yummy :)
Jennifer Dawn Rogers
Great article, and I fully support what you're doing! I love this soup! I also do a similar version, only with winter squash. I add a little curry powder, too. It's also divine!! xoxo Jen
http://www.domesticdivasblog.com/2009/12/meatless-monday-curried-acorn-squash.html
Kiki
Fabulous! Wonderfully inspiring..! Beautiful blog too!
Have a sparkling day!
Kiki~