LET FOOD BE THY MEDICINE
In the aftermath of the holiday, I'm left to reflect on an insanely fun week, the only vestige of which is terrible case of congestion thanks to my walking germ of a niece. At least she's cute!
We kickstarted the week with my little brother's wedding. Our family gathered from all corners of the country (some even traveled from abroad) to celebrate and participate in the festivities. It was a surreal experience to say the least, but the wedding was a blast, and started the holiday off on a high note.
The next day, my husband's grandmother had surgery on her knee at a local hospital in Baltimore. We didn't know this at the time, but her trials would become the focus of our weekend. Without a dedicated person to care for her, we became increasingly concerned with her wellbeing. We learned quickly that we had to advocate on her behalf in order for her to receive the care that she needed. We also understood the importance of simply being there, being present and showing up. We showed up, and showed up, and showed up again each time with edible gifts in toe.
Of course, our week was chock full of decadent meals with family and friends, as well. We ate around the able, and at the hospital in the company of our crew, enjoying, sipping on wine, and, it should be noted, delicately dancing around all political conversations. My father even purchased a cowbell to ring if anyone brought up a politics. An essential tool when reuniting with family members that voted for Trump.
Anyhow, this dish is inspired by that gushy feeling you get when you sit down to eat with your family - chosen family or family of origin, whether in sickness or in health. Gathering around the table (or hospital bed) together is the most remarkable experience, and has the power to heal. After all, I'm holding out hope that my cold ebbs away after a consuming big bowl of this soup. Enjoy!
- 1 tbs of ghee, coconut oil, or olive oil
- 1 onion, chopped
- 1 clove of garlic
- 4 cloves, ground
- 2 pods of cardamom, ground
- 1 tbs of curry powder
- 1 tbs of salt
- 1 tsp of pepper
- 1 butternut squash, peeled and cubed
- 1 cup of vegetable stock
- 1/2 cup of thick coconut milk
- 4 slices of bread, toasted
- 7 kale leaves, shredded
- 1 tbs of olive oil
- 1 tbs of thyme
- 1 tbs of whole grain mustard
- 1/4 cup of vegetable stock
- 1 tbs of honey
Place a soup put on stove and add oil. Bring to med heat. Add onion, and cook down for 4 mins. Then, add the cloves, cardamom, salt, pepper, curry, and garlic. Add the butternut squash, and add a pinch more of curry, salt a pepper. Mix. Then, add the vegetable stock and coconut milk, bring to a boil, then cover and simmer for 40 mins. When the mixture cools, place in blender or use an immersion blender to blend.
Meanwhile, place oil, thyme, and shredded kale in a pan on med heat and sauté. After a few mins, add mustard and vegetable stock and cook until soft.
Smear honey on toasted bread with kale mixture on top and enjoy with soup.