Category Archives: Soups

A Magic Trick: Cooking More + Having More Free Time

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Cooking healthy, whole foods regularly is now a way of life for me. I love cooking and am always experimenting with new things. As you can imagine, I spend a lot of time in the kitchen. It’s the life of a chef!

I’m fortunate to have a flexible schedule, so I can decide in the afternoon that I want to make some particular meal for dinner, go out to the store in the afternoon and cook it up in time for dinner. But I do realize that is not the case for most people with full time jobs, young kids, and other time intensive responsibilities.

Over the years, cleansers (as well as friends, family, acquaintances… pretty much anyone that knows I’m a chef) have asked me to offer personal chef services so they can easily eat healthy, high quality, home cooked meals more regularly. Since we are always looking for ways to make the Ultimate Rejuvenation Cleanse easier for our participants, I decided to be brave and start offering prepared meals this year!

The response has been huge and I’m really enjoying making meals for our cleansers and hearing how much they loved it! Getting that kind of feedback nourishes my soul.

As I’m now cooking for many families, it’s been necessary to plan ahead and get more scheduled in my meal preparations, which admittedly doesn’t come naturally to my free spirit. However, my kitchen has turned into a bit of a store! I have all kinds of beautiful meals ready to go in mason jars. Since I always have some extra on hand, it’s like I’m taking care of myself as well. When I’m out and about, I look forward to coming home to my own house and having a selection of delicious, healthy, home cooked meals to choose from.

This past Monday I came home from the morning practice and had kitchari for breakfast, lunch was Mulligatawny Soup, and I finished the day with kale and white bean soup. Totally delicious, cleansing, and satisfying.

I’ve never experienced anything quite like this before – there is something very special about having a meal lovingly prepared for you. Seeing all the beautiful jars of healthy food in my refrigerator felt like a gift from someone else.  Although I am cooking more, it feels like I’m cooking less because of the free time my new schedule has created. I’ve been taking my dog for more walks, doing more yoga, reading, and contemplating getting a massage. Despite the fact that I’m doing more work, the advance planning makes it feel like so much less. I also feel less stressed.

This is my easiest cleanse ever, and it could be yours too!

So my recommendation to you, if you want to eat healthy and have more free time, either take a few minutes to plan/prep your meals ahead in batches, or let me do your cooking for you.

Either way, it’s a win!

To learn more about Chef Charlotte’s meal services, go to her website.

Autumn Butternut Squash Soup

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Vegan Paleo Gluten Free

This is a perfect fall soup, with squash, pears, and root vegetables all in season. The ginger is warming for chilly days. So many flavors to please your palate, and not too filling before your big meal.

  • 2 Tbsp extra virgin olive oil
  • 1 cup peeled and diced onion
  • 1 stalk celery, diced
  • 1 small carrot, peeled and diced
  • 2 cloves garlic, minced or crushed
  • 1 tsp peeled minced fresh ginger
  • 2 Anjou pears
  • 2 small butternut squash, peeled, seeded, and diced (about 3 cups)
  • 5 cups vegetable stock
  • Juice from 1 orange
  • Juice from 1/2 lemon
  • Sea salt, to taste

In a large saucepan, heat the olive oil over medium heat. Add the onion, celery, and carrot, and sauté for 2 to 3 minutes, or until the onion is translucent. Add the garlic and ginger and sauté for 1 minute longer, stirring constantly.

Peel and dice one pear. Add to the pan with the squash and stock, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the squash is tender. Transfer half of the soup to a blender and puree until smooth. Pour back into the saucepan with the un-pureed mixture. Peel and dice second pear and add to pot. Add the orange juice, lemon juice, and 1/2 teaspoon salt. Stir and gently warm without boiling. Taste and add more salt if necessary.

Hot and Sour Soup

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Another one of Chef Charlotte’s absolute gems! It’s filling, full of nutrients, and low calorie. Even kids love this soup!

Ingredients

8 cups broth
¼ cup seaweed, sliced thinly (kombu or kelp)
3 Tbsp Chinese rice wine
¼ cup raw apple cider vinegar
2 Tbsp ume plum vinegar
2 Tbsp tamari
1 tsp sea salt
1 package extra firm organic tofu, cut in ¼-inch squares
¼ head cabbage, chopped
1½ cup shiitaki mushrooms, sliced
3 cloves garlic, peeled and minced
½ tsp white pepper
1 tsp crushed red pepper
2 cups kale, de-stemmed and torn into bite size pieces
6 scallions, chopped (for garnish)

Instructions

Add broth to large soup pot. Add seaweed, rice wine, apple cider vinegar, ume plum vinegar, tamari, and salt. Allow to simmer while you chop vegetables and tofu. Add tofu and cabbage. Simmer 10 minutes. Add mushrooms and simmer 5 minutes. Add garlic, pepper, and kale. Turn off heat and let sit until kale is wilted about 5 minutes. Garnish with scallions.

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