Food lovers will LOVE Comfort Foods Made Healthy Recipes. We are thrilled to add Heather’s Organic Chef Services to our menu. A little about Heather’s award winning Comfort Food Made Healthy:
Real Food + Real Delicious + Ridiculously Healthy! My goal is to create quality family time at the dinner table by bringing HEALTHY, ORGANIC, Family-Style Dinners to the homes of busy, active families! Nothing is processed, frozen or pre-packaged. Everything is prepared fresh that day and ready to heat & serve! That’s PART-1 of my mission…PART-2 is to inspire others with fitness & exercise tips, recipes, daily motivation, ideas for better health and wellness. However, YOU do not just have to be an observer of other peoples lives…this is a forum for YOU to share, ask questions, and give feedback. I WELCOME your participation! In sharing and giving back, we all grow and learn. Please try my recipes and share this page with other like-minded individuals.
ORGANIC HOME CHEF & Fitness Coach all rolled into one!
Are you too busy to cook healthy, organic, delicious meals for your family? Feeling a little out of shape and time poor? Would you accomplish more if you could clone yourself? Comfort Food Made Healthy provides personalized meal plans for families, individuals, dinner parties, birthdays and more. Wouldn’t it be great to have fresh food cooked IN YOUR HOME, rather than going out to a restaurant? I bring the restaurant to you! Healthy cuisine is my passion. How would you like an extra 10-12 hours a week? My goal is to give you back the freedom and time in your life by preparing healthy, delicious, nutritious food customized to your specific dietary needs. Imagine opening up your refrigerator at the end of a long hard day and finding all your favorite foods waiting for you. This can be yours!
|3rd Place in Oprah Winfrey’s Low Fat Cooking Contest
(okay I’ll admit it was back 1995 but at least I had the chutzpah to try out and I made it on the show and got to cook for Oprah, Luther Van Dross, Chef Rosie Daley and country singer Pam Tillis). I came 3rd place and won a ton of kitchen stuff!
Creamy Curried Carrot Ginger Soup by Comfort Foods Made Healthy
If you like spicy food you will love this soup – it is rich and robust and deliciously creamy from the coconut milk and then you get a wham of heat in your mouth from the Indian and Thai spices! If you like full-on spicy then follow the recipe exactly. If you like med-spicy just cut the amount of yellow and red curry by half. You will need a large soup/stock pot as this makes enough soup for 8-10 and it keeps well for about two weeks in the refrigerator if you jar it properly. I always make big pots of soup so I can give a jar of soup to a friend/neighbor as a gift.
- 2-3 T grape seed or coconut oil
- 1 yellow onion, finely diced
- 1 fennel bulb, finely sliced or diced
- 1 T chopped fennel frond (the green part that looks like dill weed)
- 3 stalks celery, sliced thin
- 1 head yellow or white cauliflower, chopped or shaved on a mandolin
- 8 med-large size carrots, peeled and either sliced or diced
- 1 Tablespoon yellow curry powder
- 1 T red curry paste
- 2″ piece of fresh ginger, peeled and grated (about 1 Tablespoon)
- 1 tsp kosher salt
- 1/4 tsp black pepper
- pinch of crushed red pepper flakes
- 1 32-ounce carton free-range organic chicken stock or vegetable stock
- 1 13.5 ounce organic can coconut milk
Heat a large stock pot on the stove. Add the grape seed oil or coconut oil and immediately add the diced onion and fennel. Saute for a minute or two until onion begins to soften, then add the two types of curry, all dry seasonings and the fresh minced ginger. Mix the spices in with the onion & fennel (mash down the red curry paste) and cook all spices with the onions and fennel for about 5 minutes – be careful to keep your heat down so you don’t burn the spices. Next add the celery, fennel frond, chopped cauliflower and sliced carrots. Stir everything together and sweat the vegetables together for another 5-8 minutes. Lastly, add all of the liquids i.e. stock and coconut milk. Bring this mixture up to a low boil, then cover and cook for 35-40 minutes until all vegetables are thoroughly cooked. You can serve this soup like this, or, you can take it to the next level by pureeing 3/4 of it in a high powered blender. Carefully transfer 1/2 to 3/4’s of the soup into the blender, put the lid on tight and blend until creamy. Then carefully pour the pureed soup back into the pot and mix it in with the soup in the pot. Serve immediately with a little fresh fennel frond on top and some toasted slivered almonds or cashews on top for crunch.
Email Heather at Comfort Food Made Healthy direct for more information on Heather’s cooking services. We’ve known and loved Heather for over 20 years. You will too. We’ve taken her cooking classes – you should too. See what I mean about Heather on her YouTube channel.
See you next month – Food never got easier – Debi