It’s winter, even here in sunny Florida the weather has decided to take a dip and cruise into the 50’s. All those up north are probably thinking, 50!!!, that’s a heat wave but down here that is down right frigid. Every morning on my way to work, I laugh out loud at all of the puffy coats, pom pom hats and wool scarves that have been pulled out dusty closets and thrown on to guard the ‘cold’.

I suppose it is all a sense of contrast, dipping to the 50’s from the 80’s is quite a shock but one that I welcome, I love the touch of briskness in the air and the ability to sleep with a cuddly blanket without sweating and I also love that I can make soups and stews for dinner!

Chili is one of my favorite dishes, not only is it packed with nutrients and good for your vitamins, filling and delicious but the best part is that a big batch last for a whole week! I love just being able to through some in a bowl and chow down after a busy day.

This chili is an invention of mine that plays on the sweet and spicy flavor palette. Using super hot chilis such as ghost peppers and peach habaneros is tempered by the sweetness of pineapple and a touch of espresso and chocolate giving it a complex flavor. The chili can be loaded with whatever toppings you like, chips, cheese, avocado in order to make it your own and add variety to a week long meal.

I hope that you enjoy! Happy and healthy eating!

Sweet & Spicy Ghost Pepper, Sweet Potato & Pineapple Espresso Chili

2 Sweet Potatoes, cubed

1 Onion, chopped

3 Garlic Cloves, chopped

1 Yellow Pepper, chopped

1 Red Pepper, chopped

1 ear Corn, kernals removed

1 small Chocolate Ghost Pepper, minced

1 Peach Habanero, minced

1 tbs Cumin

1 tsp Chili Power

1 tsp Smoked Chili Powder

1 15oz can Black Beans

1 15oz can Red Kidney Beans

1 28oz Can Stewed Tomatoes

1 oz Dark Chocolate

2 oz Espresso

1/4 cup Pineapple

2 tbs Olive Oil

Pink Himalayan Sea Salt

In a large pot heat the olive oil over medium high heat. Add the onion, garlic, sweet potatoes, and peppers, sauteing until softened. Add the hot peppers and spices, stirring until fragrant. Add the tomatoes and simmer, cooking covered for 20 minutes or until the sweet potatoes are cooked through. Add the beans, espresso and pineapple, cooking until warm and then adding the chocolate in the last 5 minutes.

Add salt to taste and enjoy!

I apologize for taking so long between posts, a lot of exciting things are happening in my life leaving little time for cooking elaborate meals. Unfortunately, it feels like I have been living off of cantaloupe and almonds for weeks now instead of real nourishing foods. AS for the big life changes coming up, I will let you in on all that very shortly.

Yesterday, I spent a lovely day hiking with the sun shinning and lots of soul sharing with one of my best friends but today the rains are back and with it a need for some wholesome, comforting sustenance, basically, not ice cream, which I do often associate with wholesome, comforting sustenance!

What is better on a rainy day than a bowl of lightly spiced and creamy soup that is packed with antioxidants like beta carotene and vitamin c as well as anti inflammatory and blood-sugar regulating nutrients?! Plus adding kefir into the equation adds fermented probiotics while still being friendly to those with lactose intolerance.

Kefir is a fermented milk product that is loaded with vitamin B12, calcium, magnesium, vitamin K2, biotin, folate, enzymes and probiotics. Kefir boosts immunity, fights candida overgrowth, builds bone strength, supports digestions, improves allergies, heals skin, and potentially fights cancer. Kefir is packed with 10 to 34 types of probiotics and unlike other forms of probiotics which just add good bacteria to your gut, kefir aggressively attacks pathogens and bad bacteria making it a very powerful food. Kefir can be made with milk, coconut milk, or water, when purchasing commercial kefir just be cognizant of the amount of sugar contained and try to purchase the plain variety as opposed to all those lovely flavor combos.

As you can tell, I am a big fan, give it a try and enjoy this soup as well!

Curried Sweet Potato Soup with Almonds, Raisins, and Kefir

3 Sweet Potatoes, Peeled and Cubed

2 Carrots, chopped

1 Onion, Sliced

2 Large Garlic Cloves, chopped

2 tbs Olive Oil

2 tbs Yellow Curry Powder

1 tbs Red Curry Paste

1 tbs Honey

1 tbs Apple Cider Vinegar

1 tbs Miso Paste

2 cups Hot Water

1/4 cup Kefir

Pink Himalayan Sea Salt to Taste

Raw Almonds, Raisins, and Chives to Garnish

In a large pot, heat the olive oil over medium high heat. Add the onion, garlic, sweet potatoes and carrots, cooking until the onions are softened. Add the curry powder and paste, cooking for another minute until fragrant. Dissolve the miso in 2 cups of hot water, add to the pot along with the honey and apple cider vinegar. Cover and bring to a boil. Reduce heat and simmer until the sweet potatoes are tender, about 10 minutes.

Puree the soup in a blender, food processor or with an immersion blender until smooth, adding additional water until your desired consistency. Return to the pot and add the kefir and salt to taste.

Ladle into bowls and top with a drizzle of kefir, chopped almonds, raisins and chives. Enjoy and healthy eating!