I wasn't in the mood to be bored, so I found myself challenged to be creative and awesome with whatever I had – I was going to make something incredibly wonderful! And it was – so here it is to share with you. (Even my 2 picky eater kids loved it!)
In a food processor use the grater attachment to grate:
1 small cabbage
3 small potatoes, unpeeled
2 cloves garlic
In a soup pot, heat:
2 tbsp. coconut oil
2 tsp. olive oil
When the oil is hot, add 1 spoonful of Panch Phora (this is a great Indian food spice mixture that blends together fennel seeds, cumin seeds, brown mustard seeds, nigella, and fenugreek. Locally I get it at Summit Spice & Tea Co. in South Anchorage. If you can’t find it pre-mixed the single spices should be fairly easy to find.)
Once you can smell the spices, add the grated vegetable mixture from the food processor and lightly sauté for about 3 minutes – long enough to coat the vegetables in the oil and get them a little hot.
Sprinkle a little sea salt over the top, then add enough chicken or vegetable broth to barely cover the vegetable mix, turn heat to low, cover, and simmer for about 20-30 minutes.
Add 1 can of coconut milk and stir. Soup should smell heavenly exotic and have a creamy consistency. Serve topped with a spoonful of flax seed oil. When eating, try not to smile too much or make loud sounds of satisfaction that will leave your neighbors wondering what you're doing.
The cabbage is a great food to stimulate natural liver detoxification. The spices and the carrots have an affinity with the Earth element, as does the potato which – with the skin left on – provides both fiber and nutritious satisfaction. Coconut milk has many health attributes and contains lauric acid which is useful in strengthening the immune system.