This winter warming vibrant violet soup is on repeat in our home right now. With the wild rice and other amazing veggies in it, we feel nourished everytime we eat it.
Ever find yourself puzzled over what fresh produce to pick and how to make the most of it? 🤔 While wandering through the central coast of California farmer’s market this week, I realized a common challenge many of us face: understanding what’s in season and how to use these ingredients creatively.
Seasonal Markets are Amazing for Community
Currently the markets are overflowing with rich green hues and purple vegetables was just waiting for me to jump in and explore more. I love to come home and explore the colors and feel nourished by everything. It is so lovely to have such a great blend of hues and textures.
Eating a Vibrant Bowl of Soup Warmed Me From the Inside Out
As a cook, I’ve learned to harness the power of these seasonal treasures. Imagine transforming your evening by coming home to a warm bowl of soup that has been cooking through the day in your Instapot.
In the serene embrace of winter, our bodies and minds often seek comfort and nourishment, a need beautifully met by nature’s vivid bounty of anthocyanin-rich foods.
Anthocyanins Have a Natural Glow to Them
Anthocyanins, the remarkable pigments that paint our plates with shades of red, purple, and blue, are more than mere splashes of color; they are potent allies in our quest for health and wellbeing during the colder months. The value of anthocyanins, especially in winter, is rooted in their powerful antioxidant properties.
These natural compounds are adept at scavenging harmful free radicals in the body, thus reducing oxidative stress, a key factor in the onset of chronic diseases.
As highlighted by Hair and colleagues (2021), anthocyanins are though to significantly hinder the progression of certain infections, cancers, cardiovascular diseases, and age-related degenerative diseases. This protective effect is particularly crucial in winter, when our bodies are more susceptible to infections and inflammation.
The presence of anthocyanins in our winter diet is a testament to nature’s wisdom. It’s a gentle reminder that even as the world around us turns grey and cold, our plates can still blossom with vibrant colors and life-giving nutrients. By embracing these natural gifts, we nourish not just our bodies, but also our spirits, finding warmth and wellness in the chill of winter.
You can plan now to do your shopping for upcoming events!
What if you could easily select and prepare these seasonal delights? Follow along in the blog to hear about what is in season and how I am eating it.
In addition, I would love if you can forward this post to friends who would like to have more plant-forward meals in their lives.
Free Ebook
The food we eat has a major impact on our health, but the way we prepare it can also have an effect. Eating a diet high in processed foods, sugar, and unhealthy fats can lead to many health problems, such as obesity and heart disease. Furthermore, what if I told you that changing these factors could make all the difference? Just by cooking your meals with whole food, and plant-based ingredients, you can improve your health. First, grab this free recipe ebook that incorporates flavors and principles from my Ayurvedic and Lifestyle Medicine training and it is 100% plant-based. Then let me know what you have made.
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What is in Season?
Here are some delights from our recent visit to the farmer’s market that I made this bowl with. It was a spectacular visit to the farmer’s market. We are most definitely very lucky here in California to have a nearly year-round growing season. There is an abundance that flows through each market cycle that makes it very inspiring to be in the kitchen. I am delighted to know that there are many seasons to come with a lot of variety in each one to explore and be inspired by.
By incorporating anthocyanin-rich foods like berries, red onions, and dark leafy greens into our winter diets, we not only add vibrancy to our meals but also provide our bodies with the necessary tools to combat seasonal ailments.
Recipe: Winter Warmer: Vibrant Violet Soup
When I share a recipe on the blog, this is food that we eat every day in our plant-based kitchen. We don’t strive for perfection, we aim for nourishment that can sustain us for the work we feel called to do while on this planet. I encourage you to reinvent and change the recipes to suit your palate and interests. In many ways, these recipes could be thought of as building blocks. Using them helps create a routine in the kitchen that reduces decision fatigue that comes up when planning meals. AND this recipe can make any leftover feel interesting.
Please share your feedback on the recipes as well!
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Join me in celebrating the seasons.
The incorporation of these mindful choices into our meals helps us stay on the path of a balanced, nutrient-rich plant-forward lifestyle.
Help me get the word out about plant-based healthy living so that doctors know the value of lifestyle changes by sharing this post on your social media.
Welcome to the plant-forward kitchen! Today, we’re whipping up a stunning and nutritious Violet Plant-Based Vegetable Winter Soup. Packed with a rainbow of purple and red veggies, this soup is not only a treat for the eyes but also a delight for your taste buds and packed with beneficial nutrients.
Ingredients
UnitsScale
Vegetables 3 cups total
Broccoli
Red cabbage
Carrots
Spring onion
Kale
Purple sweet potato
Purple cauliflower
Purple radish
For the Broth:
Cumin 1/2 tsp
Coriander 1/2 tsp
Pink peppercorns 1/2 tsp
Porcini mushroom powder
Bay leaf – 1
Dried mushrooms 2-3
Cardamom pod – 1 -3 crushed
1/2cup quinoa and 1/2 cup wild rice (can add more)
For Finishing:
• Salt and pepper to taste
• Freshly cut watermelon radish
• Olive oil
Instructions
Instructions:
Prepare the Broth:
In your Instant Pot, combine cumin, coriander, pink peppercorns, porcini mushroom powder, a bay leaf, and dried mushrooms with water.
Bring the mixture to a boil.
Allow it to cook for 20 minutes.
After 20 minutes, remove the bay leaf and the peppercorn-mushroom powder combo.
Add the Vegetables:
Chop your selected vegetables into bite-sized pieces.
Add them to the broth in the Instant Pot.
Cook on medium heat. The duration depends on how soft you prefer your vegetables (typically around 15-30 minutes).
Final Touches:
Once the vegetables are cooked to your liking, season the soup with salt and pepper.
Serve the soup in bowls.
Garnish each bowl with freshly cut watermelon radish and a drizzle of olive oil.
Notes
Feel free to adjust the quantities and types of vegetables based on preference and availability.
The soup’s vibrant violet color comes from the purple and red vegetables, making it not only nutritious but also visually appealing.
This recipe is versatile, so feel free to experiment with different vegetable combinations and spice levels.
Prep Time:30
Cook Time:60
Category:Vegan
Cuisine:American
Click on the Instacart link above to grab the ingredients
Next, just click on the “Instacart” shopping link in the recipe and the app will let you pick the store and provide as basis for the shopping and ingredient list. It has worked great for us.
ALSO…. if you select the pick up option which you can do on the way home from work, you will even have a small credit on your purchases for your next visit.
To sum up, if are a busy professional, look into Instacart as a way to eat healthier when your schedule is really busy as either a delivery or pick up option.
This experience is powered by CMEfy – an AI-powered platform that directs learners along a pathway to capture reflections at the point of inspiration, point of care. Clinicians may earn CME/CE credit via ReflectCE, the accredited activity portal. Learn more at about.cmefy.com/cme-info
The CE experience for this Blog Post / Article is powered by CMEfy – click here to reflect and earn credits: https://earnc.me/ZVagUl
Kitchen Supplies
Having the right supplies makes being in the kitchen easier. Click below to explore some of my favorite bargain gadgets that are worth their weight in gold.
Who am I??
Looking to make a positive change in your life and community? Dr. SiriChand is a board-certified physician in Internal Medicine, Integrative Medicine, Lifestyle Medicine, and Hospice/Palliative Medicine. Dr. Khalsa has dedicated her career to promoting long-term vitality through the choices we make every day. She is an expert in Ayurveda and plant-based nutrition. She particularly works with physicians to explore how to create time for self-care. Take the first step towards a healthier, happier future, and contact Dr. Siri Chand Khalsa today. In conclusion, let’s create a better world together through mindful living. Study Ayurveda with Dr. Khalsa. Learn more here.
Review other recent seasonal PLANT-BASED posts here!
To sum up, thanks for checking out this week’s post!
If you make this tag me on social media @doctorsirichand. I would love to see your variations and options for flavors. SAVE this Recipe to Your PINTEREST Board.
Dr. Siri Chand
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May your life be nourished and vital!
*Please note as an amazon affiliate, I earn from qualifying purchases which means I will receive a small fee if you purchase them. I have only included things I truly use. This post is for educational and informational purposes only and solely as a self-help tool for your own use. I am not providing medical, psychological, or nutrition therapy advice. You should not use this information to diagnose or treat any health problems or illnesses without consulting your own medical practitioner. Always seek the advice of your own medical practitioner and/or mental health provider about your specific health situation. For my full Disclaimer, please go here.
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