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Star in Your Life Craft Services: Super Simple Vegan Ginger Carrot Soup

June 6, 2013

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Bugs Bunny and I have a lot in common and it’s not just the overbite and love of puns. I like carrots.
They are inexpensive, even the organic variety. They have fiber. And if you ever want to bring color to your plate, this would be the go to vegetable.I was raised vegetarian and to this day I am quite comfy going vegan, especially when it’s delicious.  The ginger gives the soup a kick. The cumin provides a bit of smokiness. The soy milk makes it creamy. All you have to do is make it. It’s so simple that you don’t need the luck of a rabbit’s foot to do a good job making  this recipe.

Hare, hare.

Ingredients
4 C of water

4 chopped carrots

1 garlic shredded garlic clove

1″ piece of fresh ginger

1/2  t ground cumin

1/2 t cinnamon

1 C soy milk

4 springs of parsley

Making It:

  1. Add water, salt, carrots, garlic clove and ginger to pot
  2. Boil carrots until tender
  3. Add cumin, cinnamon and soy milk and let the mixture simmer for an additional minute
  4. Toss out the ginger and then pour the fragrant mixture into food processor  or use immersion blender to whir it up until the mixture is smooth.
  5. Add parsley for garnish. You can also decorate the top of the soup with chives, rosemary, sage or thyme.
  6. You can also sub almond milk, which I love, for the soy. You’ll just have to contend with more calories.

Makes 4 servings

63 calories per serving

This recipe is:
Cholesterol free
Low in saturated fat
High in dietary fiber
Very high in manganese
High in magnesium
High in potassium
Very high in vitamin A
High in vitamin B 6
High in vitamin C

Need I say more?

Shine on.

Quote of the Week: Shonda Rhimes

June 3, 2013

quoteofthedayshonda

Shonda Rhimes: Lena Nozizwe’s Starring in Your Own Life

Unraveling The Mystery of Amy’s Baking Company: Did She Bake The Cake?

May 15, 2013

A lot of secrets are  coming out about Amy Bouzaglo,, as in Amy’s Baking Company, after the airing of the episode  of “Kitchen Nightmares” that featured the Scottsdale, AZ, restaurant.

There is the felony record.

The purloined photos.

Will I have one for you. I  strongly suspect  Amy did not bake the pastries featured on the show.

And here’s why.

  • It takes a lot of technical skill to be a pastry chef. A lot. Amy has difficulty serving a pizza without the dough being raw.
  • I don’t see her getting up at 4.a.m. every morning, the time bakers usually get to work, to make the goodies that were featured on the episode. That’s especially considering that both she and her husband take off days and close the place down at will. That’s incongruous with the discipline it takes to be a baker.
  • It could have been just the way the segment was shot, but I did not see any evidence of any of the utensils and equipment it takes to bake on the scale that was showcased on the show.

  • She would post photos of what she makes. I routinely post photos of the things I make. I have seen some of the photos “borrowed” without my knowledge and I’m just a blogger/author/broadcaster. You best believe if I had a restaurant I would be posting the food I made, and not featuring pix from websites as varied as Livestrong’s and Martha Stewart’s.

That, I suspect, is why Amy has been so sensitive.

If I am wrong Amy, and it’s okay if you call me a moron, I dare you to bake, on camera, something for Gordon.

Just leave out the arsenic.

Mom, Me-tm: An Enduring Love Story

May 12, 2013
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Reviewing all the pix I have of my mother reminds me of all the happy times we shared.
We first met in a room in Malawi, Africa. There was a midwife in that room, along with a chair with a hole in the middle of it. That’s about it, which was a bit of a problem because my umbilical cord was tied twice around my neck. The midwife handled it, but then there was another problem. I didn’t cry. They had to splash me with cold water to get a reaction My brothers might say that after that I never shut up.. So it began, a mother and daughter love story. My mother has always been my inspiration–from orphan to Ph.D. and bestselling author and popular speaker. She is even more inspiring in private.
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If I had gone to a mom store to pick out a mom, I could not have done better. She tells me when I am wrong and applauds me when I get it right. We always talk, whether I’m calling her from Paris or Portland, New York or Nairobi, Dublin or Des Moines–I always look forward to our conversations.
Amai smiling
Life has it’s challenges. Life has it’s ups and downs. Life has it’s uncertainties. Not when it comes to Mom.  Thank you for everything Mother. Loves ya.
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Quote of the Week: Coco Chanel

April 9, 2013

Quote of the Week: Coco Chanel

Hard times arouse an instinctive drive for authenticity.

Try Something New Thursday

March 7, 2013
Aubergine has never had it so good.

Aubergine has never had it so good.

I don’t know it all, although my brothers might say that I think otherwise.

Truth be told, I love to learn. Guess that’s a by-product of being the progeny of educators.

There were always books around the house. When those ran out, it was off to the library.

Now it’s a matter of taking an on ramp to the information highway.

My learning is not arm chair. Every week I learn and do something new. In recent weeks that has included learning how to make sourdough bread.

And just this week, I thought to myself, why can’t I make a meatball from eggplant?  Score. And I also picked up some new beauty tips this week that will profoundly change how I put myself together.

So why don’t you vow to try something new this week. And why would you want to do that?

  • It builds confidence. Do one thing well, it will propel you to try something else. My success with making sourdough was the gateway for me to make the best 100% whole wheat bread of my life.
  • It relieves boredom. Do you really want to do the same thing over and over and over again without trying something new? Technology changes. Ditto your abilities and your determination.
  • It provides you with a new interest. There are whole groups devoted to wild yeast, the kind you capture when you make sourdough. I would never have been aware of that subculture, had it not been for my new food fancy.
  • You may find that the old way you have been doing things is better than the new. That’s another way to build your confidence.
  • If you are cooking something, it will give your something very tasty for dinner.
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