Today’s post is a little change of pace, and I’m so excited about it.
Winnie is one of my friends that I’ve never met. If you share on social media and blogs, you know what I mean. We’ve exchanged comments on each other’s recipes for years now – first on Food52 and afterwards on her blog Healthy Green Kitchen. I love getting to know someone through their food, and Winnie comes across as genuine, caring, and unpretentious. She does her homework, and shares her wealth of knowledge willingly. And now she’s mixed her interests in food and holistic health with her doctorate in naturopathic medicine in a wonderful book, One Simple Change: Surprisingly Easy Ways to Transform Your Life.
There’s a sprinkling of wonderful recipes like this Silky Carrot Soup, but it’s more lifebook than cookbook with 50 simple but powerful changes we can make in our everyday lives. Taking a holistic approach, Winnie writes about the importance of getting a good night’s sleep and moving our body, and then dives into food. Short conversational chapters rarely longer than a few pages are dedicated to eating healthy fats and oils, taking a hard look at sugars (my own personal nemesis), and diffusing fears about eating eggs – possibly the most nutrient-dense food we can eat. Rounding out the book are recommendations around composting, starting a garden, and caring for your skin naturally. All along the way, Winnie’s grounded, personable approach shines through.
My copy of her book is completely dog-eared, and I’m taking one change at a time that I can realistically embrace. Surprisingly, nearly all of them are easy weave into everyday life. Almost as easy as starting each day with a glass of water. Well except for the whole sugar thing. But reading Winnie’s book has helped me to understand that I may have food sensitivities with sugar and I’ve decided to keep a food diary for a while to really observe my body on sugar.
Winnie’s book sold out quickly on it first printing, but is now back in stores and on Amazon. I can’t recommend this book more highly. In fact I feel so strongly about it, I’m doing my very first giveaway here on my blog of her book.
To enter the giveaway, please use the Rafflecopter widget below. Please leave a comment on this post answering the question in the widget as your mandatory entry; for additional optional entries, you may “like” The Wimpy Vegetarian on Facebook, “follow” Winnie on twitter, and tweet about this offer. Thanks and good luck!
a Rafflecopter giveaway
And now what might be the best carrot soup recipe I’ve ever made. Seriously, it’s that good. It adds a sweet potato to the soup that brings in fabulous texture and body, not to mention extra goodness for the body.
Reprinted from “One Simple Change” by Winnie Abramson with permission by the author.
SILKY CARROT SOUP /
Serves 5 or 6
I love making this creamy carrot soup in the fall, when I begin to crave warm comfort foods. It’s just terrific made with freshly harvested carrots from the garden, but if you don’t have homegrown carrots, you can certainly use store- bought organic carrots instead.
Carrots are a great source of carotenes, which help to prevent cancer. According to herbalist Susun Weed, they are much more useful to the body when the carrots are cooked, not raw. Carrots also contain some minerals, including boron and calcium. Don’t be put off by the crème fraîche or coconut milk. Besides adding a satisfying richness to the soup, these are good quality sources of fat and are essential for helping your body absorb fat-soluble nutrients.
1 tbsp butter, preferably from pastured cows
1 tbsp olive oil
1 large onion, chopped
2 garlic cloves, chopped
1 pound/455 g carrots, peeled and chopped
1 large sweet potato, peeled and chopped (or use an equivalent amount of chopped parsnip or cubed winter squash)
1⁄2 cup/120 ml dry white wine (such as Chardonnay or Sauvignon Blanc)
6 cups/1.4 L homemade chicken, turkey, or vegetable stock (page 37), or water
1⁄2 cup/120 ml crème fraîche, home- made (page 124) or store-bought, or organic cream, or coconut milk
Sea salt and freshly ground black pepper
Melt the butter with the oil in a large soup pot over medium-high heat. Add the onion and sauté, stirring frequently, for about 5 minutes. Add the garlic and sauté for 1 minute more.
Add the carrots, sweet potato, and wine and bring to a boil. Reduce the heat to low and cook, stirring every now and then, for 5 minutes, or until some of the wine has cooked off. Add the stock and bring to a boil. Skim the surface of the liquid, if necessary, and return the heat to low. Simmer uncovered for 40 minutes, or until the vegetables are very soft. Remove from the heat.
Purée the soup in the pot, using an immersion blender, or allow the soup to cool slightly and purée it in batches in a blender or food processor. Return the puréed soup to the pot and add the crème fraîche. Reheat over medium heat until warmed through, adding more stock if necessary to achieve the desired consistency. Add salt and black pepper to taste before serving.
Disclaimer: I was provided a review copy of One Simple Change. All opinions expressed are my own. This giveaway is not sponsored—I just want to spread the word on a great book.Pin It