Serious sewists often struggle with healthy eating. Who wants to stop in the middle of a project to cook or eat a proper meal? Of course there is always the stand up & eat directly out of the refrigerator option. My preferred solution is to cook up a big pot of soup ahead, that can be gently simmering on the stove, ready & waiting to provide cups of nourishment.
My favorite soup these days begins with butternut squash. I use the kind that is found in the produce section already peeled. Use the whole package. Cut it into small squares. Add a sweet potato & a few carrots also diced. Toss them into a Dutch oven type pan with a little olive oil and a pinch of sea salt. At this point I like to add about a cup of mung beans, washed of course. I don’t presoak them because my soup is going to be simmering for several hours. Cook on medium low for around 10 minutes, then add a chopped onion,and/or leaks, a knuckle sized piece of ginger minced and another pinch of salt. Cook on low as if to “sweat” the onions. When they are soft and transparent add 2 quarts of water. Season with a teaspoon or two of both cumin & curry. Simmer until the mung beans begin to soften (about an hour). Keep an eye on the liquid and add more if needed. Enjoy as soup or let it reduce down to a thicker consistency and serve over brown rice.
This soup will help you meet the recently released dietary guidelines that call for 7 -13 servings of fruit and vegetables per day. And for those of you who are ayurvedically challenged, it will help balance your doshas. Stay healthy, get balanced and sew more!