What are you up to this weekend?
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We’ll be finding excuses to do things outside; the weather is supposed to be beautiful.
I’m also going to be experimenting with cakes(!) Next weekend I’ve been invited to a very special baby shower, and am in charge of all things dessert. So I’ve been flagging cookbooks, pinning, and scouring the web for just the perfect thing.
I have a feeling come Sunday evening; I’ll be walking the neighborhood with little care packages of dessert to share with everybody
For as long as I can remember, I’ve listened to podcasts in the evenings while I work. Certainly, there have been mainstays like Dr. Laura, The Splendid Table, NPR’s Fresh Air, This American Life, and Charity Nebbe’s Talk of Iowa.
I’d probably still be in podcast bliss with only my shortlist, had it not been for a couple of twists of fate. They were enough to pique my curiosity and draw me out of my comfort zone
It started last fall really when, along with everybody else, I got hooked on Serial. I loved listening to Sarah and Adan (he was framed!), and once it ended, I wanted something else but wasn’t sure where to turn
Then, this past spring, I started working with Dana James. One afternoon, on a whim, I asked her where she turns for inspiration. Among other things, she recommended a couple of her favorite podcasts, and from there, I’ve been lost in the world of those related to health and fitness.
Thought it might be fun today, to share a few I’ve been listening to
Picking up where Serial left off; Rabia Chaudry, the host (and lawyer from Serial), delves further into the 1999 murder of the Maryland high school student Hae Min Lee, and subsequent conviction of her ex-boyfriend Adnan Syed “from an investigatory perspective instead of a narrative one.”
ps: The next season will focus on the case of Bowe Bergdahl, the Army sergeant who was held captive by the Taliban for five years after leaving his base in Afghanistan
Breakthrough health tips and hacks from respected voices in the world of nutrition, fitness, and functional medicine. It’s a bit of everything from researchers talking in very technical terms, to raw food chefs telling jokes as they make veggie bread in their dehydrator
One of my favorites? Deanna Mutzel’s Tips To Make Vegetables Taste Amazing (August 27, 2015)
Dave Asprey lost 100+ pounds while changing and refining his diet. His endless curiosity of all things health led him to ask, “What are the simplest things you can do to be better at everything?” The podcast is a series of excellent authors and experts. His (weight) loss has become everyone’s gain.
One of my favorites? JJ Virgin – The Sugar Impact Diet (November 7, 2014)
Once upon a time, back in 1984, TED launched a conference that promoted short, powerful talks of 18 minutes or less. Thirty years and many videos later, they’re still at it. This health-centric show gives us insight into medical breakthroughs, healthy habits, nutrition, and so much more.
Bestselling authors (and Paleo queens!) Diane Sanfilippo and Liz Wolfe come together to share their wealth of knowledge on health, and nutrition. I love listening to them; it feels like I’m chatting with old friends over a glass of wine about leading our healthiest life
When I’m in need of lessons in meditation and mindfulness
After accomplishing the Epic5 Challenge, Rich Roll went on to be a bestselling author. His podcast is filled with conversations with some of the brightest minds in health, spirituality, fitness, and well-being.
NPR’s Lulu Miller and Alix Spiegel delve deep into the invisible forces that control human behavior. From feelings and emotions to ideology and beliefs, they tell intriguing stories and offer research that makes us look at the world a little differently
An old grandfather told his grandson: “My son, there is a battle between two wolves inside us all. One is evil. It is anger, jealousy, greed, and resentment. The other is good. It is joy, love, hope, humility, kindness, empathy, and bravery.”
The boy thought about it, and asked, “Grandfather, which wolf wins?” The old man quietly replied, “The One You Feed.”
Any others that should be added to the list? I’d love to hear!
This past week I stopped in for lunch at our local co-op, and couldn’t resist their Sweet Potato Chowder. It was so good, I set out to re-create it at home, and have come pretty darn close.
The original calls for heavy cream and butter, although I reached for olive oil and coconut milk to take their place. The result was a chowder on the thinner side, although it didn’t seem to matter, as the flavor was incredible. ( If you’re a cream user, go for it!)
Also, the original used a combination of orange yams and yellow sweet potatoes, which made my first batch this side of an unfortunate yellow. One colorful potato and all was well.
As always, add the garlic at the end. Fresh thyme is worth it, although dried is still great.
It’s an all-around good soup, no matter how you do it
ps: Wishing you a wonderful weekend ahead!
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~ Adapted from The Daily Soup Cookbook
New Zealand Sweet Potato Chowder
- 2 Tbsp olive oil
- 1 large onion, chopped
- 1 Tbsp natural sugar, optional
- 2 tsp dried thyme leaves
- 2 bay leaves
- 2 tsp fine grain sea salt
- 1 tsp freshly ground black pepper
- 6 cups Magic Mineral Broth or vegetable stock, preferably unsalted
- 7 medium-sized sweet potatoes, peeled, halved lengthwise, and cut into ~ 1" cubes
- 1 cup corn, fresh if corn is in season, or frozen
- 1 cup canned coconut milk (the original called for heavy cream)
- 1 tsp minced fresh garlic
- ½ cup chopped fresh curly parsley
- Add the oil to a large stockpot over medium heat.
- Add the onion and sugar and caramelize for 10 minutes
- Add the thyme, bay leaves, salt, and pepper and stir to coat the onion
- Add the stock, sweet potatoes and corn and bring mixture to a boil. Reduce heat, partially cover, and simmer for 20 minutes
- Stir in coconut milk (or heavy cream, if using)
- Remove bay leaves and puree about half of the chowder in a blender or food processor until smooth
- Return the puree to the pot and stir in garlic
- To serve, ladle the chowder into bowls and top with chopped parsley
- Serve with warm bread