.Bowl of Gold.
Updated: Mar 20, 2020
Maybe you're one of those people that started the new year killing it. And, by "killing it" I mean you jogged 3 miles a day every day during the holidays, you exercised your superior self control around eating that extra cookie, and now you're participating in "Dry January"...
Well, if you did all that and more, I say with all sincerity and love, "congratulations to you!" This recipe will be another notch on your new year healthy belt.
If you're like me on the other hand, perhaps you just went for it! And, you know what I mean by "went for it." I ate that cookie... I not only sat on my couch... I laid on it! ... and, I drank all the wine. Was it worth it? 100% YES.
There is no right way to start the new year so long as you do it without self loathing and judgment.
In 2019 I turned 30... Yes people, I officially survived my twenties! For me, leaving one decade and entering another was emotional. Not "sobbing-hysteria-help me" emotion, but the type of emotion only quiet contemplation can bring.
As I reflected back through the last decade of my life, questions of what I need versus what I want have become clearer. What I thought was important at one point in my life, seems less important now... And, those internal changes bring me to this question...
Is there ever a wrong time to step back and evaluate the choices we have made that have brought us to this exact moment?
Self reflection and self discovery are two important cornerstones in building a meaningful life. As I reflect back on the images of my life a single word continues to flash in my mind... "balance".
As a dancer balance is a skill we seek daily. It is an achievable goal, something that can be measured by how well we can hold still in extreme positions, or move lightly from foot to foot, or land a jump or a turn without a single wobble. In life, balance is an elusive concept... Something that always seems out of reach. How can we measure balance in life when our life is constantly throwing us from side to side? How do we find balance within the many facets of our life?
Diet, nutrition, wellness, vanity... For many of us finding a healthy balance within these day to day "food concerns" can bring us to our knees. Dancers in particular struggle with the balance of vanity and nutrition (but, let's save that for a different post), but no one is left without some dilemma regarding food.
I enjoyed my holidays. I ate, I drank, I laid around, I watched movies, I went to my favorite restaurants, I drank expensive champagne... But, most importantly I did these things with the people I love. I laughed while I ate, I danced while I drank... I explored food with friends, family, and by myself.
It was blissful, joyful, and fulfilling.
Food and its role in our lives can change the balance of how we feel not just about ourselves but about our place with others. If the balance is off between our relationship with food and life how quickly we become vulnerable to the negative powers that surround our every move.
The journey towards finding balance in enjoyment of food, nourishment, quantity, quality, and the emotion it elitists is a process for many of us. The courage and practice it takes to learn to balance on your toes, or stand on your hands, and the acknowledgment needed to accept when we have spun out of control and tipped over, is the true first step in beginning a great life adventure...
To find harmony and balance within the big and the small moments of our life.
To prioritize balance over chaos.
To seek it, challenge it, work towards it, and accept the small victories as they presents themselves.
Balance... Think it over. What does it mean to you?
Now it's time to eat...
Here is a true bowl of golden goodness. It is delicious, healthy, well balanced, and vegan! This soup is perfect for lunch or dinner. It's color and beautiful, and can be garnished with so many different options!
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.Bowl of Gold.
1 head of cauliflower
1 medium yellow zucchini
1 bag of Honey Gold Potatoes (or Yukon Gold Potatoes)
5 cloves of garlic
1 small yellow onion
3 springs of fresh tarragon
Baking and Spices:
Salt and Pepper
3-4 cups of Veggie broth
1 can of low sodium Chickpeas (optional)
Almonds and seeds (optional)
*Disclaimer: Turmeric is used in this recipe and while it is a beautiful ingredient, it can stain your counter tops, clothes and cooking utensils. I strongly recommend wearing an apron (or clothes you are not worried about ruining) and being mindful to rinse your cooking tools immediately. Most turmeric stains come out of cooking tools with hot water and good, strong soap.
*All ingredients will need to be blended together. I recommend cutting all of your vegetables ahead of time into small pieces to make the blending process easier and the soup smoother- specifically the potatoes.
In a medium size pot bring 3-4 cups of veggie stock to a simmer. Keep heat low. The broth will be added later to the soup ingredients during blending.
In a large stock pot on medium high heat, heat two tablespoons of olive oil. Add diced onion, salt, pepper, and 1 teaspoon of turmeric and mix the onions into the seasoning. The color should be bright yellow. Once the onions have become translucent add the potatoes and mix well to combine. 3-5 minutes.
When the potatoes have begun to soften add the cauliflower, another teaspoon of turmeric, a pinch of salt and the diced garlic cloves. Turn the heat to medium and partially cover the pot with a lid to add some steam to the pot. 5-8 minutes. Periodically stir to avoid burning.
When the potatoes are soft add the diced yellow zucchini and the gently chopped tarragon. Stir to combine all ingredients.
*Taste the potatoes for salt. If they need a little more, add another pinch.
*I like to keep a lid partially covering the stock pot to keep the steam in the pot which helps soften the vegetables.
While the vegetables are cooking pre-heat your oven to 350. Take the can of chickpeas (garbanzo beans) and rinse them under cold water in a colander. Shake excess water off and pour into a large bowl with two teaspoons of olive oil, garlic powder, onion powder, cumin, salt and pepper and mix well. Pour the seasoned chickpeas onto a large baking sheet and spread them out evenly. Bake chickpeas for 20 minutes. When they are crispy set them aside to use for garnish.
When the vegetables have reached their doneness (potatoes and cauliflower should be soft but not mushy) remove the pot from the heat.
Now it is time to blend.
*If you have a hand blender, slowly add the vegetable stock into the pot to blend with the vegetables. If you are using a blender or a food processor you will need to do this in batches. I recommend pouring the cooked vegetables into a large bowl, so your stock pot is free to add the blended soup back into.
In batches add the cooked vegetables to the food processor. Be careful not to overfill it. The veggies should come right up to the blade. Using a large ladle add 1-2 ladlefuls of stock to the food processor. Blend for 1-2 minutes. The texture should be smooth. When the first batch is done add it back to your pot to stay warm on low heat. Continue this process until all of your veggies have been blended. You should have at least 2 cups of broth remaining. If your soup feels too thick (and it most likely will), add one ladleful of stock into the soup and stir. The broth will loosen the texture. To reach your desired texture add more stock to the pot and stir.
*I used all of my stock for a smoother and slightly lighter texture.
When you are ready to eat, pour your soup into your favorite bowl and garnish with crispy chickpeas and sliced almonds and seeds.
Dig in and enjoy!