When I think sweet potatoes, I immediately think radiant skin and well-nourished insides. Sweet potatoes are a comfort food for a reason; they contain the minerals iron and magnesium which both help to reduce stress. They also play an important role in our Read More
As health coaches, one of the most-common fears we hear from our new clients is that we are going to make them stop eating meat. In reality, this decision is as unique to the individual as their political or religious beliefs. It’s not something that can be determined (in the absence of a medical condition) by an outsider. So I feel like the first thing I need to say is Read More
Having been a vegetarian for the last 24 years, I have suffered through multiple pangs of wanting to devour other people’s tortilla soup. I can’t explain why, but for some reason when I see “tortilla soup” on a menu it sounds so good, minus the chicken broth, of course. So you can imagine my delight when I stumbled upon a vegan tortilla soup recipe! If you prefer to use chicken stock, you can, but we would recommend using some that you make at home from pasture-raised chickens. For our recipe, I used a homemade vegetable broth. I LOVE this broth because it is so easy, delicious, much lower in sodium than the store-bought brands and virtually free to make!
We modified the original vegan recipe by allowing raw cheddar or cheddar from grass-fed cows as a garnish. If you prefer to stick to the vegan version, Daiya is a palatable brand of vegan cheese. This soup is very easy to make and I promise your house will smell absolutely heavenly while you are cooking. Don’t skimp on the cookware, though; the cast-iron skillet or seasoned grill pan is the true secret ingredient. If you are a newbie to using cast-iron like I was, or if your pan looks like it might need to be re-seasoned, you may find this link helpful. Oh, and I learned once, when my grill was on the fritz, that you can actually char the corn tortillas (carefully with tongs) over a gas stove. Read More