Get this silky parsnip soup into your rotation while it’s still soup season 🥣
Yes, I said parsnips. Keep an open mind: it’s time to give carrot’s awkward cousin another look. 😜
We may have spring on our mind but we are a loooooong way from spring harvests here in Canada so we have to use a little ingenuity to turn the contents of our root cellar into something that is spring in spirit.
You know how some blended vegetable soups are kind of heavy? This one isn’t because the parsnips blended with hemp hearts to make the dreamiest, cloud-like cream soup. ☁️
Did I mention it’s low FODMAP? Because #IBSawareness month is just around the corner…or maybe 2023 is finally kicking into high gear and your (my!) gut isn’t happy about it, ahem, it will be happy about this soup.
I’ve tucked a few other gut-friendly ingredients in here, like prokinetic ginger and fermented miso (which we add at the end to keep all the goodies vital!)
You just chop, roast and blend and in 30 minutes (with plenty of downtime to scroll ha!) you’ll have a delicious, nourishing soup that’s even cute enough to serve guests.
Recipe at desireerd.com/recipes or via the link in my bio. 👋 If you make this, please take a minute to leave a comment and star rating on my blog post! It helps SO much and costs you free.99 ⭐️⭐️⭐️⭐️⭐️
Whole grains are awesome. But what if white rice is your ride-or-die?
Here’s the thing: many dietitians – myself included – were taught to counsel folks to swap brown rice for white rice because white rice “isn’t healthy”…even though white rice is a staple food for many cultures.
🍚 I really like brown rice…but white rice doesn’t deserve its bad rap…because A) rice isn’t a super high fibre food even in its whole form and B) unless we are eating rice all by itself, what we pair with rice will add nutrition and alter our blood sugar response to it.
When it comes to blood sugars, we need to consider a few things:
1️⃣ how much of the carbohydrate-containing food we are eating. Is it 2 cups? Or a ½ cup?
2️⃣ the ability of that carbohydrate to raise blood sugars, it’s glycemic index
3️⃣ factors that moderate blood sugar rise, AKA fat, fibre, protein and acid
4️⃣ factors that moderate our blood sugar response, AKA stress, lack of sleep, disease state
If you love white rice and have no issues with your blood sugars, or you generally get enough fibre, this convo is over. Enjoy your rice!
But, if you have a low fibre diet, don’t eat a lot of whole foods or your blood sugars aren’t where they should be, you can still enjoy white rice if you don’t like brown rice.
You might eat a smaller portion. Or ensure that you eat rice alongside high fibre, high protein foods like a lentil dal or tofu and greens.
Wellness has a weird obsession with hating on simple foods like rice, tofu or tomatoes. Don’t buy into it!
(For all my nutrition nerds, my GI data came straight from the U Sydney GI database and the rice nutritionals are Canadian Nutrient Data File Food Codes 4523 + 4497)
Think plant-based eating is expensive? Try these budget swaps 💵
Groceries aren’t getting any cheaper, and as a dietitian, one of my first budget-friendly nutrition tips is to eat more plants. Plant staples like dried beans and whole grains are much less expensive than meat and dairy…but that doesn’t mean all plant foods are inexpensive.
In fact, some of my most beloved groceries, like cashews and maple syrup, are downright expensive.
So, I wanted to offer a few budget-minded swaps to help you save money as you eat more plants.
Cashews >>> Sunflower seeds: did you know you can make creams with sunflower seeds? Just soak for 12 hours and blend! They need a bit of brightening up so you might adjust the acid, salt or garlic powder in your favourite cashew cream recipes
Beyond meat >>> lentils: yes, I’m going to rep for lentils again. They’re SO delicious and SO versatile and like pennies per serving. Use them in place of veggie ground in most recipes!
Protein powder >>> soy milk and peanut butter: Soy milk has 7-8 grams of protein per cup and peanut butter has 6 grams of protein per 2 tbsp. So use both for your smoothie and you really don’t need a $50 protein powder!
Boxed baby greens >>> frozen spinach: have you ever wilted down spinach? It disappears!! Buying frozen spinach is a STEAL because you’re getting concentrated greens for use in smoothies, sauces and stews. No, you can’t make a salad with it. Buy field greens for that.
Granola >>> rolled oats: it couldn’t be simpler to make your own granola. And a big bag of oats goes A LOT farther than a bag of granola.
Homemade peanut butter is ridiculously easy to make. And very, very good. 😋
True story: as a kid, I actually hated peanut butter and jam sandwiches. And yet, by the time I was a teenager, I had fallen hard for peanut butter’s savoury charms…so much so that I used to travel with it.
Peanut butter is a near perfect food in my opinion. It’s delicious. Filling. Works as well in sweets as it does in savouries. I mean, have you ever met a food that wasn’t made better by peanut sauce?
It’s also super nutritious: just two tablespoons of natural-style peanut butter has 7.5g of protein and 2.5g of fiber, along with plenty of iron, zinc and folate.
And you should totally make your own peanut butter. It’s so easy and deeply flavorful. All you need is peanuts and a strong food processor or blender. Use dry roasted, salted peanuts and in about 5 minutes all your peanut butter dreams come true.
I don’t have a huge freezer, but punches above its weight class in keeping produce out of the compost.
Like when I forget about the giant container of spinach I bought in a week where I’m cooking other things for work. Or the herbs I bought for a Reel and didn’t finish 😖
So once a week, get into the habit of checking out your produce situation and freezing whatever is near the end of its life:
🥬 Prewashed spinach or baby kale can get transferred to a freezer bag…or if you’re lazy like me, just throw it into the freezer it its original packaging. Use in smoothies, pesto or stews (add at end of cooking).
🌱 Herbs can be turned into pesto, or just pureed with a bit of water and lemon juice and frozen into cubes that make flavour boosters for sauces, soups and stews.
I also loving cooking beans from scratch but it’s time consuming, so I will make a big batch (enough for a month) on the weekend while I watch a movie or something and freeze them.
First on a baking sheet, then transfer to a freezer bag. That way, anytime I need beans, I just scoop out what I need because they aren’t all stuck together and give them a quick thaw in hot water before use.
The information on this site is intended as educational only and cannot replace one-on-one consultation with a registered dietitian.
We respectfully acknowledge that we live and work on the ancestral and unceded lands of the Coast Salish peoples–Sḵwx̱wú7mesh (Squamish), Stó:lō and Səl̓ílwətaʔ/Selilwitulh (Tsleil-Waututh) and xʷməθkʷəy̓əm (Musqueam) Nation.