“I never buy fresh vegetables because they always go bad…”
Can you relate?
Lettuce goes on sale at the grocery store. You buy two big, beautiful, green heads with the intention of being “super healthy” this week. You picture yourself giggling wildly over a bountiful salad at work while your co-workers look on enviously…”GOD! Thats a great salad..” to which you reply.. “ AND the lettuce was on SALE!”
You Thrifty McHealthnut, you.
Flash forward to reality:
You wake up late. No time for breakfast let alone CHOPPING LETTUCE FOR LUNCH. You plan to use the lettuce for dinner, but because you didn’t bring lunch, you are deliriously hungry by your 5 pm evening commute.
The stomach pains are real as you inch your way through traffic.
You can’t take this feeling any longer. You could quite possibly die from starvation at the wheel. At this point, your brain takes over and pulls into the nearest gas station/fast food joint and you order anything and everything yelling numbers and pointing frantically at the board because this is survival we’re talking about here.
Three days of “life stuff” and that once bright and crispy lettuce is now wilted, soft and kind of stinky. Into the trash it goes along with the shattered dreams of hilarious salads.
I’ve been there, man.
And I can help.
I utilize Casco Bay Organics’ produce delivery service to prevent the previous scenario from occurring in my own life. I’ll be dishing out some creative recipes using the delicious produce Casco Bay Organics has to offer. This way, you have access to recipes every week using the exact same organic goodies I am using.
I want you to use your produce. I don’t want it to go to waste.
This week, I used some baby bella mushrooms and a HUGE daikon radish in this Asian-inspired vegetable soup. I kept the ingredients simple and used what I had in the house to make this an easy recipe you can try without taking another trip to the store. Enjoy!
Asian-Inspired Veggie-Coconut Soup
2 Tablespoons olive oil
1 chopped yellow onion
8 oz. organic bella mushrooms
2 cloves garlic, minced
6 cups vegetable broth
1 large organic Daikon Radish, julienne sliced into “noodles”
1 Tablespoon fresh ginger, minced
1 Tablespoon lime juice
2 teaspoons red pepper flakes
Sea Salt and Pepper
1 can full fat organic coconut milk
2 green onion stalks, chopped
¼ cup fresh cilantro, chopped
Heat oil in a soup pot and saute chopped onion, garlic and mushrooms for 10 minutes on Med-Low heat.
Add broth and daikon noodles and bring soup to a boil for 2 minutes. Toss in the ginger, lime juice and red pepper flakes and stir until combined. Season with salt and pepper. Cover pot and reduce heat to a simmer for 15 minutes until daikon and mushrooms are tender
Remove the soup from heat and stir in coconut milk. Garnish with chopped cilantro and green onion and serve warm. Enjoy!
Sam is a Holistic Health Coach with a passion for feeding the masses with nourishing, delicious meals using REAL FOOD. She enjoys spending time in her laboratory/kitchen and delighting people with her inventive fare and witty commentary. She believes in inspiring others to find their own personal path to health and wellness. You can find her on instagram @NourishingNomsWithSam