Woke up early this a.m. so that I could meet my friend, Leah, for 6:00 a.m. yoga class at CorePower. Although a great class, and glad to have checked off an hour of exercise early in the day; the instructor, Josh, eerily reminded me of my (bad) ex in Vermont (it was the lighting, I’m sure—Josh is a great guy) so I did everything in my power NOT to look at him. I was laughing and cringing at the same time-LOL.
Yoga is a tricky thing for me. Unlike most yogis, I seem to approach it from an athlete’s standpoint. I find myself getting competitive in the standing bow series and cursing myself for seeing a little roll around my middle when we do forward folds. I have a hard time “setting my intention”, “giving my body permission” (at this point, my body does whatever the hell it wants to do-permission or not), and breathing into places such as my hamstrings (what exactly does that mean?). When the instructor gets into elaborate poses that mimic a contortionist at the fair, my mind starts to wander and I mentally begin building to do lists, grocery lists, think about my next game of action for the day, etc. Don’t get me wrong, I love the workout aspect of it. I just need to connect with the spiritual side.
Today is Day 4 of Clean Eating. Our household received a little news yesterday that caught us off guard and temporarily stressed me out. I “binged” on 1/3 (okay, maybe it was 2/3’s) of a vegan carrot pineapple muffin and a soy-1/2 the mocha-latte (2nd coffee of the day) from Pannekin. Not bad for a binge—historically, damage has sometimes been way worse under stress. In the afternoon, I was craving peanut butter. Instead of shoveling down a few tablespoons before my brain caught up with my stomach, I actually made some PBJ – Hemp Protein balls. I treated myself to the dregs of the mixing bowl, so said craving was met but I didn’t overeat. I was rewarded today with just over ½ a pound lost. I then went to yoga (but I still couldn’t breathe into my hamstrings).
I came back to the house around lunch time and I was ravenous. Quick and easy would have been to grab an energy bar or a banana. I took FIVE minutes (yes, this recipe can be made in FIVE MINUTES) and made a quick Creamy Tomato Soup. This makes 2 cups, but you could easily double or triple it. Note the addition of the apple cider vinegar. Acid is typically added to soups and sauces to enhance the layers of flavor. Without acid, a soup tastes pretty flat. For an exercise in sensory evaluation, try the soup before and after the addition of the apple cider vinegar. I typically use vinegar unless I know that I am not reheating the recipe as fruit juice acids such as lemon and lime juices lose their vibrancy when reheated. I liked this soup so much that I ate the entire batch.
Creamy Cumin-Spiced Coconut Tomato Soup
Yield 2 Cups
- 1 Medium Onion, peeled, halved and cut into ¼ inch slices
- ½ Cup water
- 2 tsp Minced Garlic (about 2 cloves)
- 1 each 14-15 ounce can Diced Tomatoes
- ¼ Cup canned Light Coconut Milk
- 4 medium Basil Leaves
- ¼ tsp Ground Cumin
- 1/2 tsp Apple Cider Vinegar
- ½ tsp Sea Salt plus more to taste
- ¼ tsp freshly Ground Pepper
- Extra Basil and Cherry tomatoes for garnish
- In a medium saucepot over medium-high heat, sauté onion. As it starts to cook, it will develop a few brown spots and begin to stick to the pan. Add ¼ Cup water, which will stop the sticking; release the caramelized onion from bottom of the pan and soften the onion. This is a neat trick. Cook until water is reduced and repeat a 2nd time. Onion should appear to have a slight color to them. Add water and then add garlic. Cook until water is almost gone
- Transfer Onion and Garlic mixture to high speed blender
- Add remaining ingredients except for the extra Basil and Cherry Tomatoes
- Puree until smooth.
- Garnish with ribbon-cut (chiffonade) of Basil and halved Cherry Tomatoes
- 1 hour yoga at CorePower
- Kim Kelly’s Core 40 Class (sooooooo hard)