When you pay attention, even the constants in life are changing. —Brooke Semple
The notion of implied meaning is the root of misunderstanding. —Eric Parslow
Every time I make this soup, I always feel that it came to be from a misunderstanding, that it should really be made with sunchokes, the root vegetable (otherwise known as Jerusalem artichokes, which aren’t artichokes or from Jerusalem, for that matter), instead of with globe artichokes.
Deep roots are not reached by frost. —J.R.R. Tolkien
Some days in late August at home are like this, the air thin and eager like this, with something in it sad and nostalgic and familiar. —William Faulkner
Our lives intersected when we were at polar opposite phases. I was looking forward to growing a family. She was well into old age; too frail to care for herself, let alone the large house she solely occupied.
Continue reading “healing harvest: butternut squash & carrot soup with ginger and turmeric”
Spring appears in whispers and hushed tones, as the bellowing winter bows away. -Author Unknown
Food, in the end, in our own tradition, is something holy. It’s not about nutrients and calories. It’s about sharing. It’s about honesty. It’s about identity. -Louise Fresco
My last post featured a Westernized version of the classic Gujarati toor dal soup. Today, I’m posting my family recipe for the traditional version. Toor dal (or split pigeon pea) has been cultivated in India for at least 3500 years and is a staple in Indian cuisine. However, in a Gujarati home, toor dal (which refers to both the uncooked legume as well as the soup) is a daily affair and is eaten during every meal. Although classified as a soup here in the West, it’s not eaten as you would a soup: it’s ladled over rice and eaten alongside rotis and a curry, at the very least. (Google ‘Gujarati thali’ to see what a typical Gujarati meal looks like).
Happy New Year! 2017 has arrived! After all that cooking and baking and over-indulgence, are you craving some simple nourishment? Me too. And I’ve got the perfect recipe to take care of that!
Of all the soups that I have ever served to guests, this one shines as a favourite. Plus, it’s so simple to make. Not counting the spices, there are only 3 ingredients: split yellow pigeon peas, tomatoes and oranges. The result is a delicious soup balanced equally with just enough spice and just enough citrusy flavour.