I owe you an apology. There were supposed to be so many messages in the last few weeks. I was supposed to be back to a normal writing schedule, back to how things were before.
Silly me. There’s no such thing as going back, only going forward. Trouble is, so much has changed in these last few years that I simply can’t approach the work in the same way that I used to. For the first time, I’m scared to write to you from the deepest places. And you know how much I hate writing from the shallows!
The last few weeks have been a wrestling match with myself, trying to force a willingness to risk things that I’m not ready or willing to risk just yet. The fear is okay, but the silence isn’t. I’m trying to remember my commitment and connection to you, and to figure out a way to show up.
I’ve settled on the idea that maybe this is a good time to go back to basics. If I can’t write about the deepest things, maybe I can write about little things from a deep place. It’s easy to forget that things like healing foods recipes and herbal combinations that feel like second-nature to me are new and exciting to lots of people. Perhaps I can share my knowledge and you’ll share the exuberance, fearlessness, and enthusiasm that comes along with learning new things, tasting new delights, and embracing the practice of nurturing yourself and the people you love by the work of your own hands.
To that end, here’s the surprise culinary hit of my week. Cabbage soup!!! With a broth that looks like liquid stained-glass, this satisfyingly tangy sweet delight doesn’t deserve the connotation it has with 90s crash dieting, so put that out of your head right away. I based my version on this recipe and added some extra herbs and spices to deepen the complexity of the flavors. You’ve got to to try it, especially since red cabbage has an antioxidant profile that rivals blueberries, but at a fraction of the cost. It’s a perfect way to add more healing foods to your diet without increasing your grocery budget.
Recipe: Ruby Red Sweet & Sour Soup
Ingredients:
1 large yellow onion
2 TBSP avocado oil (or substitute any oil you like to cook with)
1 sweet/tart apple, grated (Pink Lady is ideal!)
1 head of red cabbage, sliced thinly or shredded in a food processor
1 heaping TSP caraway seeds
1 TSP celery seeds
4 allspice or juniper berries (or sub 1/4 TSP allspice powder)
3 cloves (or 1/8 TSP clove powder)
1/4 TSP Cinnamon (may increase if you’re not using allspice and/or cloves)
6 cups vegetable broth or water
3-6 TBSP Apple Cider Vinegar
1 TBSP Maple Syrup
Salt
Directions:
1. Heat oil in the bottom of a pot over medium heat. Add diced onion and a pinch of salt and cook over medium heat for 5-6 minutes, until onions are soft and turning golden in color.
2. Add the grated apple, stir, and cook for another 2-3 minutes, followed by the cabbage. Stir thoroughly to prevent the apple/onion mixture from sticking to the pan and to help encourage the cabbage to wilt. Cook for another 5 minutes, or until cabbage is softened.
3. Add 2 TBSP of the apple cider vinegar to the pot along with 1/2 cup of broth or water to deglaze the pan. Stir to make sure that all of the caramelized bits of onion and apple stuck to the bottom of the pan are dissolved. (They’re full of flavor!) Add the spices and remaining broth/water and bring up to a simmer.
4. Partially cover the pot and simmer gently for at least 20 minutes. Taste. Depending on your preferences, you’ll probably want to add more salt, along with the maple syrup. If you’d like the soup to be a little more bright and sour, add additional vinegar 1/2 TBSP at a time, tasting until you get the balance just right.
5. Serve as-is, or with a dollop of cultured coconut sour cream.
