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Quick: On the roadmap of food, what’s at the intersection of Healthy and Delicious? 
 

The answer is spice


Here’s a peak at our new Suppers at Savory Spice, a Saturday morning breakfast meeting at the spice shop on Spring Street in Princeton. 

Andrew Appello – acupuncturist, R.N., clinical herbalist – deconstructed a therapeutic Winter soup for us.  Each item in the recipe was there because it had some therapeutic property.  It was heady and fragrant with a hefty dose of healing spices, from anti-inflammatory turmeric and ginger to blood sugar stabilizing cinnamon to good-for-everything garlic.  Recipe below!

We are just about keeping up with the demand for more Suppers.  We’ve stretched into public venues in the hope of reaching and accommodating more people.  Just let me know you’re coming!

Dor


March 6 @ 12:30 p.m.  - Intro to Suppers at the Terra Learning Kitchen in the Princeton YMCA

March 15 @ 9 a.m. - Andrew Appello deconstructs a spring tonic slaw at Savory Spice Princeton

March 26- Lunch time store tour of McCaffrey's Princeton: Learn values-driven grocery shopping

 

April 3 @ 12:30 p.m. - Intro to Suppers at the Terra Learning Kitchen in the Princeton YMCA

April 30 @ 7 p.m. - Susan Shor of the Princeton Bio Feedback Centre will demonstrate Open Focus attentional training for people with compulsive eating challenges at the Whole Earth Center, Princeton


RSVP to DorMullen1@aol.com
Andrew Appello’s Therapeutic Winter Soup
Andrew Appello’s Therapeutic Winter Soup
About 20 servings
  • 1/3 cup coconut oil
  • 2 large onions, chopped
  • Seat salt
  • 2 pounds organic carrots, scrubbed and chopped
  • 4 large yams, peeled and chopped
  • 1 butternut squash, peeled and chopped
  • 4 TBS cumin or more to taste
  • 2 tsp turmeric
  • 2 tsp cardamom
  • 1 tsp clove
  • 2 tsp cinnamon
  • 4 inches of ginger, chopped
  • 5 cloves garlic, minced
  • Black pepper
  • 2 quarts veggie stock
  • 1 can organic coconut milk
  • water as needed for consistency
Directions:
  1. Place 1/3 of the coconut oil in a roasting pan or two, depending on volume of vegetables. 
  2. Place the vegetables in the pan and toss with the oil and salt.
  3. Roast at 400 degrees until almost soft, about 45 minutes.
  4. Cool.
  5. In another pan, heat the remaining oil and fry the spices for about 30 seconds, stirring the whole time.  It will just become fragrant but don’t let it get smoky.
  6. In batches, blenderize the roasted vegetables, spice mixture, coconut milk, stock and water.
  7. Heat to serve.
 
Serve plain or add a flavor bomb.
 
Optional flavor bomb:
  • 1 bunch fresh chopped parsley
  • 20 organic dried apricots
  • 4 cloves garlic minced
  • 1 tsp very good salt
  • ½ cup raw nuts, chopped very fine
Finely chop all the ingredients together and drop a spoonful on top of each soup.
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