Honestly, who doesn’t want a bowl of warm, creamy pumpkin soup this time of year? (Especially coming off of Halloween, when there are still so many pumpkins hanging around?) The great news here is that you don’t have to abandon your determination to avoid dairy and eat light in order to enjoy this classic fall treat; in this vegan recipe, unsweetened coconut milk keeps things both flavorful and light.
As the chillier weather sets in, we naturally start craving warm, comforting foods …some of which aren’t as healthy for our bodies as they could be. Well, here’s one that is. Not only is it enormously satisfying, it uses unsweetened coconut milk instead of the unusual milk or cream, which keeps things light. The whole thing takes less than 30 minutes to make, and can be done days ahead of time so when you need a simple meal, just open the fridge and reheat.
It’s also a great meal for transitioning out of a cleanse back to your regular eatings habits.
We consider it a triple threat: easy to make, good for you, and downright delicious. Enjoy!
Summer—and August in particular—is the ideal time of year to eat tomatoes in New England. Not that they don’t taste great all the time, but during this small seasonal window, they’re locally grown and in their peak, meaning they taste sweeter, lusciously acidic, juicier, and more like a fruit (which technically, they are) than at any other time.
They’re also a treasure trove of nutrition, including a type of phytochemicals that bring all kinds of health perks. That jelly-like stuff around the seeds? That’s packed with vitamin C, as is the rest of the tomato. It’s also a great source of lutein, zeaxanthin, as well as vitamins A, E, and the B vitamins, potassium, manganese, and phosphorus.
Do any of us really ever need an excuse to eat chilled, refreshing watermelon on a hot summer day? Well, just in case you do, here’s a great one: It’s National Watermelon Day. Make the most of it with the following delicious watermelon salad recipe—a perfect dish for dinners on steamy nights, and an equally perfect one for eating deliciously but healthfully.
Fields overflowing with flowers and the scent of fresh pine, sun-dappled blankets and lazy afternoons… all over a tasty meal that makes the buzz of nature completely civilized.
The great outdoors is calling—there’s no better time of year for dining outside, and no better way to do it than with creative dishes made of powerfully nutritious, delicious ingredients.
To pack a perfect picnic, don’t forget the below list of essentials, and then whip up a salad full of superfoods, as in the recipe that follows. Happy power picnicking….
Happy National Ice Cream Day! (It was this past Sunday, July 19th, in case you missed it). The obvious way to celebrate it is to grab a cone of your favorite cold stuff and get licking. But here at Nourish Your Soul, we’re taking a healthier approach; we’re making our own cold-pressed juice and nut milk popsicles!
Ah, beets. Those boldly hued, sweet-flavored, healthy harbingers of summertime. They’re as appropriate at a sophisticated luncheon in a smartly dressed salad as they are wrapped in tinfoil and thrown on the grill at a casual barbecue. Now that summer’s underway, they’re with us to stay for a while—in New England that means June through September.
Nutrition-wise, this root vegetable is a unique source of phytonutrients called betalains. Betanin and vulgaxanthin are the two best-studied betalains, and both are hugely helpful to our detoxification systems, providing antioxidants and anti-inflammatories.