It's funny how tracking your diet for a project becomes the mother of culinary invention. The prospect of telling someone my favorite snack of the moment happens to be wheat toast, 1 oz chevre cheese, a drizzle of honey and smoked sea salt from trader joes seems harmless enough. That is, until I realize that I am adding both sugar and salt to something that has a decent amount of both already. So, I set about my kitchen to find things with a nominal amount of caloric input to replace the honey and salt.
Freebies in this regard are generally spices and herbs. I also consider any vegetables to also be freebies since they are usually not very calorie dense.
So, this is what I came up with:
1 piece whole wheat toast
1oz Chevre
1/4 tsp curry paste
1/2 Tbsp fresh cilantro, chopped
This may not seem like a giant difference. Both snacks are within a decent calorie range and have a good portion size. They both contain whole grains, dietary fiber, and calcium. The total calorie difference is probably about 20 calories and perhaps half the added sodium. The more important differences are that I substituted empty honey calories for vitamin rich cilantro (A, K, C, antioxidants) and straight salt for curry paste which has trace vitamins and is spicy enough to keep me from going back and eating seconds when I am not hungry.
Monday, October 10, 2011
Divine Carrot, Ginger, Coconut Soup
So, this soup is amazing. I'm not gonna lie. And easy.
Super easy.
If you want a thai flair to your soup, add some fish sauce for a little tang. I think it tastes best that way. If you are watching your sodium, omit it.
1.5 pounds carrots, peeled and chopped the same size.
2 Tbsp fresh ginger root, minced (halve this if you think ginger is spicy)
5 cloves garlic
Enough water to cover the carrots by about an inch.
10 oz. coconut milk
2 tsp rice vinegar
Serves: 8
Boil the carrots until they are easily pierced by a fork (about 40 minutes). Blend until smooth.* Add extra water if you need it to make sure the carrots blend smoothly. I found that a standard drink blender gives you a much smoother product than blending in a food processor does.
Pour the carrot mix back into the pot. Add the coconut milk and vinegar. Bring up to a boil while stirring. And that's it.
*Remember to take special care when belnding hot foods. Always use a lid to cover the blender and hold the lid tightly to the machine with your hand while processing. Thick liquids like this will also save a giant air bubble to burst right as you pull the top off to look in. I can tell you from personal experience that hot soup puree hurts like the dickens.
Super easy.
If you want a thai flair to your soup, add some fish sauce for a little tang. I think it tastes best that way. If you are watching your sodium, omit it.
1.5 pounds carrots, peeled and chopped the same size.
2 Tbsp fresh ginger root, minced (halve this if you think ginger is spicy)
5 cloves garlic
Enough water to cover the carrots by about an inch.
10 oz. coconut milk
2 tsp rice vinegar
Serves: 8
Boil the carrots until they are easily pierced by a fork (about 40 minutes). Blend until smooth.* Add extra water if you need it to make sure the carrots blend smoothly. I found that a standard drink blender gives you a much smoother product than blending in a food processor does.
Pour the carrot mix back into the pot. Add the coconut milk and vinegar. Bring up to a boil while stirring. And that's it.
*Remember to take special care when belnding hot foods. Always use a lid to cover the blender and hold the lid tightly to the machine with your hand while processing. Thick liquids like this will also save a giant air bubble to burst right as you pull the top off to look in. I can tell you from personal experience that hot soup puree hurts like the dickens.
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