Winter Nourishment is all about “HYGGE” (Cozying up & Nourishing Souls). With only six hours of daylight, winter is the hardest season to get through in the Nordic countries, so in order to create “hygge,” we burn candles, light fires in the wood-burning stove, cozy up under blankets, and eat soothing, yummy hot soups.
Essentially, we all look for nourishment and want our food to soothe us. The more we make choices that please all our senses to nourish our body, mind, and soul and care for our eco-system by choosing unprocessed foods over real food ingredients, the more we can come into balance with nature, even when she is cold and dark.
The nourishment that comes from holding a warm bowl of soup is a meditation in itself. Connecting with the food as we hold the bowl, tasting the flavors and feeling the texture of the clay are ways to be more mindful while eating.
ROOTS AND WHITE BEAN STEW: Ingredients for 6 servings
• 2 cups of yams
• 1 cup of parsnip
• 4 cups of butternut squash
• 1 large Vidalia onion
• 1 leek
• 2 cans of Great Northern
• White beans (unsalted)
• 3 cups of water
• 2 tablespoons of cooking oil
• Lacinato kale (optional)
• Sea salt
• 1/2 teaspoon of red pepper
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of Szechuan pepper
• 1/2 teaspoon of dried orange peel
Method: Saute onions, leeks and herbs in a stew pot with 2 tablespoons of cooking oil. Add parsnip, yam and 3 cups of water. Bring to a boil and simmer for 10 minutes. Add butternut squash, and simmer for an additional 10 minutes. Add white beans and simmer for an additional 20 minutes. Add chopped kale, sea salt and pepper to taste before serving.
CARROT-BUTTERNUT SOUP: Ingredients for 6 servings
• 3 cups of carrots
• 3 cups of butternut squash
• 1 large sweet onion
• 1 bulb of fennel
• 1 teaspoon of dried orange peel
• 1 teaspoon of whole red peppercorn
• Sea salt
• Coconut milk or oat milk
Method: Cut carrots and butternut squash into large chunks, and place them in a pot with water, a large dash of sea salt and 1 teaspoon of whole red peppercorn. Add 2 cups of coconut milk and the cooked vegetables to a blender and blend until smooth. Coconut milk is optional; water can be used as a substitute. Return blend to the pot to heat and mix with the water from the cooked vegetables for desired consistency. Salt to taste and serve.
Method: Peel and cut sweet potatoes and parsnips into large chunks, and place them in a pot with water, a large dash of sea salt and pepper. Cover and bring to a boil. Simmer for 20-25 minutes until the vegetables are well cooked. Place the cooked vegetables in a blender with some of the water and blend till smooth. Add water as needed. Return to the pot to heat and mix with more water from the cooked vegetables for desired consistency. Salt to taste and serve.
VEGAN ONION-MISO SOUP: Ingredients for 1 serving
• 1 chopped sweet onion
• 1 large dried shiitake mushroom
• 2-3 sage leaves (optional)
• 1 teaspoon of ground black peppercorn
• Sea salt
• 1 teaspoon of miso
• 2 cups of water
Method: Add everything, except the miso, into a pot with 2 cups of water per serving. Bring to a boil and simmer for 30 minutes until onions are soft. Add miso right before serving and extra salt to taste. Use sweet white miso or dark savory miso. However, miso is optional. Without miso, you may need to add more spices and salt. (Cooked onions are both sweet and savory, and have the ability to not only help balance blood-sugar but to also help you master sugar cravings. As a superfood, onions helps boost your immune system, which makes them great during in the winter.)
Jeanette Bronée founded Path for Life in 2004 in hopes of bringing awareness to the healing power of learning how our choices affect us. She established the nine-step online Path for Life Self-Nourishment Program based on her integrative, mind-body approach to nourishment, which she developed over the course of a decade by helping clients transform their relationships with food. In addition to her private coaching practice, Bronée is a writer, recipe developer and motivational speaker with a specialty in emotional eating.
PHOTOGRAPHY | TORKIL STAVDAL
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