As so many of you have gathered from my Instagram allusions and perhaps lack of overall sparkle and presence in my everyday, over the past twelve-weeks I’ve been managing serious gastrointestinal (GI) health issues – this bizarre, almost dreamlike, progression from potential stomach flu to zero energy and tentative chronic diagnosis. Although I keep telling myself this isn’t ‘my fault’, pointing to a life spent sharing and encompassing conscious and mindful wellness, it’s been hard comprehending this as my reality. Remembering I’m only human, that genetics and predispositions are pesky little buggers. How do you reestablish a normal, climbing the ladder back up to powerful, shining entity after such a sudden fall from wellness grace? As I slowly get my body back in balance and find what foods leave me feeling nourished and bright, healing myself with the fruits and vegetables I’ve always championed, I want to emphasize this experience as a beautiful reminder of life’s fragility and the power of the human spirit – that we’re not invincible, that health should be celebrated and cherished always, that with passion anything is possible. I’m so thankful to those who have continuously checked in, made my health their priority, listened to me belly ache about my belly ache. sending the biggest love and goddess vibes, xx
Creamy Cabbage and White Bean Soup [makes 6 servings]
Because there is nothing more healing than cozying up with a big, warm bowl of vegetable rich soup. Pull out your favorite wool blanket, put on your favorite movie, and snuggle in for the perfect late-winter vegan bowl. (leftovers keep well frozen to defrost at your convenience, especially served over fluffy brown basmati rice).
1 tablespoons olive oil
1 medium yellow onion, diced
1 large carrot, diced
2 stalks celery, diced
4 cloves garlic, minced
1 leek, white + green parts only, sliced thin
1 teaspoon Italian herb seasoning
1 tablespoon tomato paste
1 large can, 28 ounces, crushed tomatoes
4 ½ cups vegetable broth, divided
½ head savoy cabbage, shredded
4 cups lacinato kale, touch stems removed, roughly chopped
1 can, 14 ounces, cannellini beans, thoroughly rinsed and drained
salt & pepper to taste
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Add onion, carrot, and celery and sauté, stirring frequently to avoid browning, until onion is soft (about 4-5 minutes). Stir in garlic, leeks, Italian seasoning, and tomato paste and continue to sauté until garlic and spices are fragrant (about 1 minute).
Sit in crushed tomatoes and 3 cups vegetable broth and bring soup to a boil. Add cabbage and kale, return to boil, then reduce heat to medium-low and cover. Allow soup to simmer for 10-15 minutes, or until greens have wilted.
Meanwhile, in a high-speed blender, blend cannellini beans with remaining 1 ½ cups vegetable broth until very smooth. Pour mixture into soup and return to boil. Season with salt & pepper to taste, serve and enjoy.
Nutritional Information [per serving = 2 cups]
190 Calories, 36g Carbohydrates, 3.2g Fat, 9.5g Protein, 9g Fiber, 6g Sugar