It’s been a stifling week.
Stifling hot outside: humidity high, hair all a-frizz, my poor bernese moutain dog refusing her evening walk.
Stifling inside: the school year beginning, a thousand tasks to complete and no time to do so, exhaustion when I hit the couch each evening.
Maintaining a relaxed and peaceful psyche during busy times is hard work. I leave school and my body is wired with adrenaline. My thoughts are scattered and moving a mile a minute. It’s good stress, but it’s not sustainable.
I have begun meditating more and more to help manage the insane amount of activity during the day. I’m deep breathing in the car on the way home. I’m taking 2 minutes in the bathroom at work to close my eyes and breathe, quietly using the om mantra to focus my energies and quiet my thoughts. I’m pausing for 5 minutes on my morning walk with Karma to sit on the grass by a small, secluded pond in back of our neighborhood; I feel the grass in my hands, the breeze on my face, the reflection of the dawn on the water. It’s made this week manageable and almost relaxing.
“You should sit in meditation for twenty minutes everyday – unless you’re too busy; then you should sit for an hour.”― Sukhraj S. Dhillon
Written into my meal plans for this week was this healthy summer cold soup recipe I saw on epicurious. I loved it’s simplicity, the flavors, and the fact that it was vegan. This chilled soup worked perfectly with my busy schedule – I prepared it the night before with that night’s dinner, then put it away to enjoy the following night! It was the perfect antidote to all that stifling that’s happening in my life right now.
This easy dinner turned out to by my favorite healthy summer cold soup recipe EVER.
You can’t see it in the picture, but I also cut up some avocado and put it in the soup. It’s sinks! It adds another layer of creaminess, and the radish a nice fresh crunch. The sweet corn is really the star, however. I can’t get enough of it during the summer!
This soup reminds me a little of Pozole Verde or Pozole, Fully Loaded with all the toppings. It’s a lot simpler, though, like my favorite Spicy Roasted Carrot & Fennel Soup. I’m making another batch next week for work lunches!
Take a little time to meditate today and get centered. Wishing you a peaceful Friday wherever life finds you!
Chilled Coconut Ginger Sweet Corn ChowderPrint Recipe
- 6 cobs of sweet corn
- 2 inches of fresh ginger
- 2 cloves garlic
- 1 tsp ground coriander
- 1 jalapeno, seeded as desired
- 1 medium onion, diced
- 2 tbsp coconut oil
- 2 limes
- 1 14oz can full fat coconut milk
- 1 cup vegetable stock
- 2-3 radishes (optional)
- 1 avocado, sliced (optional)
- Salt and pepper to taste
Remove the corn from 5 cobs. Set the last cobb aside for later. Peel ginger, dice garlic, chop onions and jalapeno, seeding it to your level of desired spice.
Heat a large sauce pan over medium high heat. Add 1 tbsp coconut oil. Add onions and saute for 5-7 minutes. Add garlic, ginger, jalapeno and coriander and cook for an additional minute until fragrant.
Add the corn (from 5 cobs only) into the pot, along with all 5 cobs, the broth, and the coconut milk. Stir and bring to a simmer. Simmer for about 20 minutes, uncovered. Remove from heat and blend with an immersion blender. Cover and refrigerate for 6 hours ( or eat it warm!)
When you are ready to eat the soup, prepare the garnishes. Heat a skillet over high heat until very hot. Cut corn from the last cob. Add it to the hot pan and cook, tossing frequently, until corn is blistered (about 3 minutes) and then add the coconut oil.
Cook for 2 more minutes. Salt and pepper to taste. Remove from heat.
Slice radishes thinly and remove cilantro from leaves. Slice avocado. Cut the lime into wedges.
Top each bowl of corn with a generous amount of blistered corn, radishes, cilantro, and a squeeze of lime.