It is only natural during the winter we crave warmer and heavier foods. But the good news is; winter warming foods doesn’t have to be all fatty and stodgy.
I like to cook more comforting foods while still maintaining some form of raw foods or slightly cooked vegetables to my dishes, like my favourite lentil and carrot soup topped with steamed spinach (dip in and out of hot water).I love cooking soups and keep it in the fridge, its handy for taking to work or as a light snack when I get home from work.
I love adding warming spices like ginger to my smoothies, juices and cooked foods. Roasted root vegetables like sweet potatoes, beet, parsnips, carrots and salad potatoes, dusted with turmeric, paprika, salt and oregano herb roasted in coconut oil is one of my all time comfort foods.
My kids favourites are curried chicken or vegetable curry with brown rice. Shepards pie and chicken pie with steamed carrots and broccoli. My seven year old daughter loves spaghetti in mummy’s special sauce – all sorts of steamed vegetables blending together into a sauce with sauté tomatoes, onion, garlic and herbs.
In the past, personally I had never liked salads during the winter and I would try to avoid eating them at all cost. But since I have changed the way I eat, I now enjoy salads in the Winter. I would combine hot and cold foods like my warm chick peas or lentil topped onto a leafy salad – yum!
I though I would share with you two of my favourite Healthy and Nourishing Winter Warming recipes.
I resently had some tomatoes given to me by my friend, so I decided to make some soup before they go off.
Roasted Tomato Soup & Cassava Bread
1kg ripe tomatoes
4 tbsp coconut oil
1 onion, chopped
1 carrot, peeled and diced
2 garlic cloves, finely chopped
Small bunch of basil, separated into leaves and stalks
600ml beefbone broth I made and stored in the freezer
1 tbsp apple cider vinegar or lemon juice
Extra virgin olive oil to serve, salt and pepper to taste
1. Preheat the oven to 190C and cut the tomatoes in half . Arrange, cut-side up, in a baking dish, drizzle with half the oil and season with salt and pepper. Bake for about an hour, until softened and beginning to char around the edges.
2. Heat the remaining oil in a large, heavy-based pan over a medium heat and add the onion, carrot and garlic. Cook, stirring regularly, for about 7 minutes until softened. Meanwhile, chop the basil stalks, and then add to the pan and cook for another minute.
3. Add the tomatoes, plus any juices from the dish, to the pan along with the broth. Stir and bring to the boil, then turn the heat down, cover and leave to simmer for 25 minutes, until all the vegetables are soft. Leave to cool slightly.
4. Use a hand blender to purée the soup, then stir in the cider vinegar, and season to taste. Reheat gentle and drizzle olive oil on top.
Serve with cassava bread or your favouriate bread.
1 tbsp coconut oil
1 onion, finely chopped
1 garlic clove, crushed
thumb-sized piece ginger
peeled and finely chopped
1 ½ tsp ground turmeric
1 ½ tsp ground cumin
1/2 medium size cauliflower
1 red and green sweet peppers
1 large courgette
250g green split lentils
300ml vegetable stock
1 cup coconut milk
4 spring onions
Heat the oil in a pan. Add the onion and cook over a low heat for 10 mins, stirring occasionally, until softened. Add the garlic, ginger and chilli, cook for 1 min, then add the spices and cook for 1 min more.
Add the lentils, stock and some seasoning. Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender then gently stir in the vegetables and coconut milk. Cook for five minutes, top with the spring onions and celery to serve. Eat on its own or serve with cooked brown rice.