Janet Holistic Nutrition Consultant

Thai Coconut Curry Soup Soup is the song of the hearth... and the home. It soothes you when you are ill or need some comfort. It warms you on cool fall days or ...winter nights. This Thai Soup is A-M-A-Z-I-N-G! Incredibly flavourful and cuisine's kindest course. One whiff of the Thai curry flavours brings your appetites to attention. Thai coconut curry soup is full of delicious Thai curry flavors in a creamy coconut broth. With chickpeas, fresh veggies, cilantro, lime and noodles, it’s a filling and delicious meal that will warm you to the tips of your toes. When it comes to Thai food, nothing beats the flavors of a good red curry: savory, a little bit sweet, spicy, and sour. All together they make a total flavor bomb that will take you to the streets of Bangkok. Servings: 4 Thai coconut curry soup is full of delicious Thai curry flavors in a creamy coconut broth. With chickpeas, fresh veggies, cilantro, lime and noodles, it's a filling and delicious meal that will warm you to the tips of your toes. Prep Time10 mins Cook Time20 mins Total Time30 mins Ingredients 1 tablespoon olive oil 3 shallots (finely chopped) 2 cloves garlic (minced) 1 tablespoon ginger (finely grated) 1 tablespoon Thai red curry paste (green also works great) 3 cups vegetable stock 1.5 tablespoons brown sugar (or coconut sugar) 3 tablespoons soy sauce (I use reduced sodium) 1 carrot (shredded) 1 bell pepper (thinly sliced) 1/2 cup sliced mushrooms hand full of chopped cilantro 1 bundle thin egg noodles 13.5 oz coconut milk 15 oz chickpeas (540 mL; drained and rinsed) 1 tablespoon lime juice Toppings bean sprouts cilantro leaves lime wedges Instructions In a large pot, heat the olive oil over medium heat. Add the shallots and cook for 5 or so minutes, until soft. Add the garlic and ginger and cook for one minute. Add the Thai curry paste and cook, stirring frequently for one minute. Add one cup of stock and stir until the curry paste is dissolved, then add the remaining stock, brown sugar, soy sauce, carrot, bell pepper, mushrooms, greens and egg noodles. Bring to a boil, reduce heat and simmer for 5 minutes, or until veggies are soft and noodles are cooked through. Stir 2-3 times during this time to help noodles break up and cook through. Stir in the coconut milk, lime juice and chickpeas. Serve, topping with bean sprouts, lime slices and cilantro

What are your plans this weekend? I can guarantee 3 things will happen with the McJordan's: 1. Nature walk with this cutie 2. I will bake the chocolate c...hip tahini cookies (my hubby has been craving them). They are on page 232 in The Joyous Cookbook or an older version on the blog: https://bejoyo.us/3j9rgKw 3. I'm going to make something with my butternut squash that's been sitting on my counter all week. Shall I make this https://bejoyo.us/3pHXJKA? Or this https://bejoyo.us/39EXYQN? What about you? Wishing you a joyous weekend!

Oat Spice & Everything Nice Balls! FULL RECIPE This delicious recipe is from The Joyous Cookbook and it's the perfect energy ball! Makes 30 balls... Ingredients 1 cup raw cashews 1/2 cup oats 1/2 cup shredded unsweetened coconut 1/2 cup natural almond butter 12 medjool dates, pitted 2 tsp cinnamon 1/2 tsp cardamom 1/2 tsp nutmeg 1 tbsp water Instructions 1. Place all ingredients into a food processor except water. Blitz until the mixture is crumbly. If the mixture is dry, add 1 tbsp water and blitz again. 2. Roll into balls. 3. Store in the fridge for up to 2 weeks or freezer up to 3 months, but guaranteed they will not last that long!

RECIPE: These Super Seedy Crackers are super easy and super seedy! They are the perfect vessel to slather with hummus, almond butter or for dipping into a nouri...shing soup! They are plant-based, nut-free, gluten-free, dairy-free, easy peasy! Makes 24 crackers. 1 cup ground flaxseeds (also called flax meal) 1/4 cup sesame seeds 1/4 cup sunflower seeds 1 tbsp Italian seasoning 1-2 tsp garlic powder 1/2 tsp sea salt 1/2 cup water Optional: 1/2 tsp cayenne powder Preheat oven to 350F (180C) degrees. In bowl, combine seeds, Italian seasoning, garlic powder, cayenne powder if using, and sea salt. Once mixed together, add water. Mix together well with the water and then divide mixture in two. Form each half into a ball with your hands. Place a large piece of parchment paper on counter and place 1 ball of mixture on to parchment. Take a second piece of parchment and place on top of ball. Using a rolling pin, place on top of the parchment and roll out the cracker. Roll into whatever shape you like, a large circle or oval or square and to whatever thickness you like. Remove top piece of parchment paper. Transfer crackers with parchment on the bottom to a baking sheet. Using a knife, score the crackers so they break easier into the shape you prefer. Bake for 20-25 minutes. Check at 20 minutes to make sure they don’t burn. Store in a cool dry place. Do not store in the fridge otherwise, they will get soggy. You can always keep them in the freezer but I keep them in a container in the kitchen cupboard and they stay crunchy. This recipe was featured in 21 Days to Joyous Health. Join our Spring program! www.joyoushealth.com/21days for more amazing recipes!