Sunday, October 24, 2010

Baby it's cold outside....

It's been raining consistently the last couple days around here-- although I do like the rain once in awhile, it's not what I planned this weekend.  I've worked 8- hour shifts the last couple days and I am tired, so I was kinda hopin' I wouldn't have to continue to stay inside but be able to go outside.  I really wanted to go on a long beach walk and just be outside, but the weather has't permitted.  There's always Mr. Treadmill :)

Soup, oat bran, and all my other favorite warm comfort foods have been on the menu recently.  I've had little time to get creative in the kitchen in the last few days since i've been hoping from school, to work, to homework, to appointments, etc.  However, I've still managed to feed myself quite well with quick- to the jump meals.

Last night, upon returning from trabajador (work in Espanol), I was craving some thai- coconut chickpea soup.  I had this excellent version recently at a local Mediterranean restaurant near my house, Zameen's.  It was called the Moroccan Madness soup and had coconut milk, curry, garbanzo beans, tomato and onions and better yet, it was vegan!  I decided to re-make it Namaste Gurl style in a whopping 10 minutos!

Thai coconut soup--
1/4 of a large onion, diced
Coconut oil
1 garlic clove, minced
1 carrot, diced
1/2 C. chickpeas
1/2 t curry powder
A couple shakes of cayenne pepper
S + P to taste
A couple dashes of nutmeg, garlic powder and ground ginger
1/2 C. coconut milk
3/4 C. water or veggie broth

-- Combine coconut oil (or oil of choice), garlic, onion and carrot in a non-stick sauce pan; sauté till soft.  
--Add chickpeas and spices and stir well to combine with other ingredients.
-- Add coconut milk and water (or veggie broth), bring mixture to a boil then simmer till desired consistency.

Serve warm and if wanted, top with cashews.

I enjoyed my thai coconut soup with some kale on the side.... (sauteed a bit with coconut oil and dijon mustard).

I also made some more home-made coconut milk using my leftover coconut from the soup.

Twas' delicious.  I really think,  no, I know I'm most definitely a coconut fiend.  I LOVE it and add it most everything I eat....well, I sure try!  If you haven't tried any coconut products, I most recommend them.  My fav would have to be Artisana's coconut butter.  They make the best i've tried!

I used some of my home-made coconut milk in some non-piping hot oats, rather overnight oats. 
Made with chia seeds, coconut milk, cinnamon, vanilla liquid stevia and oat bran- topped with almond butter, homemade coconut granola, and fresh raspberries.

*Sorry, the about the horrible quality-- it was pretty dark out at 7 am before I left for work* 

I haven't gotten any exercise today, so  I'm off to run/walk on the treadmill for a bit!  Have a good night :)


  1. Mmm. I love coconut soup. I like how you topped it with nuts too!

  2. Thanks, Samantha! The cashews definitely give the warm soup a nice touch :)