By Julia Herskowitz, Lic. Ac.
This recipe can be easily doubled or more and freezes well. Vary it by changing the flavorings, adding a chopped green vegetable, or peas at the end. To increase the protein content, cook with a piece of tofu (Silken works best), chopped and added to the carrots.
Olive oil
1 lb. carrots
1 medium potato
5 cups stock - vegetable or chicken
1 medium onion
1 tsp. each, thyme and sage*
Salt and pepper to taste
Chop all the vegetables. Saute onions in a little olive oil until transparent. Add all remaining ingredients, bring to a boil, and simmer until vegetables are soft - about 30 minutes. Cool slightly and then blend in batches until smooth. Re-heat to serving temperature and adjust seasoning to taste. If you wish, throw in a half-cup of fresh or frozen peas when reheating or sprinkle with chopped parsley before serving.
* Carrots lend themselves to lots of flavors. Try ginger or curry powder or both instead of thyme and sage. Another good combination is ground cloves and cumin. For both of these variations, sprinkle with fresh cilantro before serving, if desired.
About the Author
Julia Herskowitz, MSPH, MAc.LAc., joined the acupuncture staff at Pathways in 1995 after graduating from the New England School of Acupuncture. Her professional interests include various styles of Japanese acupuncture and she has pursued continuing education in such systems as Yamamoto Scalp Acupuncture and Sotai exercise.
Julia provides acupuncture at Pathways on the following days and times:
Monday: ACP Clinic 4pm-8pm
Tuesday: Private Acupuncture Sessions 2pm-7pm
Thursday: Private Acupuncture Sessions 3pm –6pm
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