So here I am, sitting in my little cottage contemplating winters cold and wondering how this huge snow storm that was supposed to rock the northeast completely skipped over me. The chilly weather is here but the white stuff is absent. I think that right about now I would like a storm of sunshine as opposed to snow. I miss not wearing shoes and daylight. That being said, I know we are on the upward swing towards spring but in the meantime I need to stay warm and what better way to do so than with some soup!

This soup is super easy and can be made with whatever vegetable that you have on hand. It is a great detox soup as well. I like to make a big batch and eat it for a week if I feel like I have had too many sweets or too much wine. It helps me feel nourished and lighter. Plus it can help you get ready for bathing suit weather - I know wishful thinking at this point.

Many people use a vegetable stock when making soup but I prefer to use miso since it has a rich flavor and has strong antioxidant properties. It has been linked to curing illness, and has a wide range of nutrients including include vitamin B2, vitamin E, vitamin K, calcium, iron, potassium, choline and lecithin. Miso also increases the beneficial bacteria in your digestive tract due to the fermentation process and therefore has been found to reduce the risk of various cancers. So not only do the vegetables cleanse the system and the miso adds beneficial bacteria, the soup also has a hint of heat in order to speed up your metabolism. I hope that you enjoy!

Warming, Detox Friendly Miso Vegetable Soup

2 tbs Olive Oil

1 Large Onion, sliced

3 Cloves Garlic, minced

4 Carrots, sliced

4 Celery Stalks, sliced

2 Sweet Potatoes, cubed

2 Turnips, cubed

1/2 head of Cabbage, sliced

1 16oz can of Stewed Tomatoes

2 cups Baby Spinach

1 tbs dried Basil

1 tbs dried Oregano

1 tbs Ginger

1 tsp Crushed Red Pepper

1 tsp Paprika

1 tbs Miso Paste

4-5 cups Water

Pink Himalayan Sea Salt to taste

Heat the oil in a large stock pot. Add the onions and saute over medium high heat until softened. Add the garlic, carrots, celery, sweet potatoes, turnips, and cabbage. Let cook for a few minutes before adding the spices. Stir to distribute until fragrant. Add the stewed tomatoes, breaking them up with the back of a spoon.

Meanwhile dissolve the miso in 2 cups of hot water. Add to the pot along with 2 more cups of water. Bring to a boil then reduce heat, cover and simmer for 30 minutes or until the sweet potatoes and cooked through. Season with salt to taste.

I like to add the spinach when I eat it but feel free to stir it in during the last 5 minutes of cooking if you so desire. Enjoy and Happy Eating!

You may have noticed that I love Mexican flavoring, I adore cumin and chili powder and I love the heat that cayenne gives off. I can't get enough avocados or salsa for that matter so when I was thinking about what I would eat for dinner this morning - yes I think about it in the morning, I decided I wanted tacos!

Tacos can be the perfect food, filled to the brim with tomatoes, onions, lettuce and any variety of filling that you want. As I had a bag of red lentils sitting in the pantry for weeks I decided to experiment with them. I think lentils are great, especially sprouted when they are sweet and crunchy. I saw these split red lentils in the store and had to try them as I had only had the brown and green varieties. I consulted with a few friends, did a little googling and found out that they are mostly used in curries so essentially I made a curry with my lentils just using Mexican seasoning. The lentils are super tasty and the great part is that any leftovers can be used in a salad, as a sandwich filling, or just eaten plain!

These tacos were put together in 20 minutes and of course you can add whatever toppings that you would like. I went with a cabbage wrap as its crunchy and adds a little extra nutrition to your meal. I hope that you enjoy!

Vegan Split Red Lentil Tacos in Cabbage Wraps

2 tbs Olive Oil

1 Onion, Diced

3 Cloves Garlic, diced

1 cup Lentils

2 tbs Chili Powder

2 tbs Cumin

1 tbs Paprika

2 tsp Cayenne Powder

1/2 tsp Pink Himalayan Sea Salt

2 cups Water

Cabbage Leaves for Shells

Salsa, Chopped Tomatoes, Avocado and Spinach for topping

Heat the olive oil in a large saute pan. Add the chopped onion and cook until softened over medium high heat, about 5 minutes. Add the garlic, spices, and lentils, stirring to evenly coat and cooking for 1 minute until the spices are fragrant. Add the water and bring to a boil. Lower the heat and simmer for 15 minutes or until the lentils are cooked. Add more water if need be.

Taking the cabbage leaves, cut out the hard core, load them with the lentils and toppings. Enjoy and healthy eating!