Simple soup recipe for you, Friend 😊🍜
I hope you've been seeing God at work in your life lately. 👀 I pray that you are, even if the result is something as simple but personal as this - I couldn't believe it today when it started snowing shortly after checking the forecast, seeing no snow predicted in the next 10 days and telling God I'd really like to see some snow because I love it and we haven't had any in a long time. That was a surprise! 🧐
Well, I am this close to sharing my next cancer surthriver interview with you (it's actually on my YouTube channel now if you want to watch it and get my comments later) but the week is over and I want to do a little more research on PubMed to adorn the story with some fun facts for you. There's an aspect of the person's treatment timeline that doesn't usually get much air time when it's discussed (which we didn't spend much time on either since it was hard to pick up at the time), but if you know my story and watch it you might figure out why I am especially in wonder and awe over it.
In the meantime, I have a picture below of some soup I made this week that you might like. I love bright colors and when it comes to food, sometimes it's amazing to see how beautiful and appetizing the plants God has created for food can look. In the bowl you can see I had a red broth, which I made by cooking some white potatoes and beets in water. I poured the broth over some chopped red onion and dino kale, which cooked in the seconds to minute or two it took me to mix it with olive oil and oregano and snap the picture. I ate the potatoes and beets also but separately because I thought the soup would not look as pretty with them in it. 📸
Lately I've been making a lot of soups, preparing them in a few steps and cooking some vegetables longer than others which has made for some tasty and colorful meals.
For example, I might start with boiling/simmering some sliced/cubed potatoes (white or red) or butternut squash first since they're the hardest vegetables and they don't turn dull when they're cooked long, then boil some parsnip/rutabaga/turnip/beet/carrot and a couple cloves of garlic. Note* I may not leave the different ingredients in exactly for the same amount of time, especially beets, which get dull after they're cooked a little while; so if I put beets in too early I may scoop them out once they're slightly softened but still bright red for the visual appeal and benefits of the raw enzymes. Then I'll pour it all over some chopped greens, red onion and maybe some raw garlic (so they don't get cooked very much but their colors pop), and top it off with extra virgin olive oil and spices.
It takes a lot of work (from my experience) to make something plant-based that is very nutritious, looks really beautiful and tastes great, but I will keep working on it and I hope to share more pictures and recipes with you soon. 😉 I often post my food pics on my Instagram stories and highlights if you're interested in following my progress there.
I will also work on the research and final touches of the interview and hope to get that to you this week!
I am for you,
Romans 15:13 Now may the God of hope fill you with all joy and peace in believing, so that you will abound in hope by the power of the Holy Spirit.