SLOOOOW DOWN!

With the plethora of information out there about nutrition, it can be really confusing to figure out what in the world we should be eating. I believe that we spend TOO much time talking about what to eat and not enough time talking about HOW we should be eating it!

A recent study took two groups and gave each group the same quantity of ice cream.  One group was instructed to eat it quickly (ie, normally for most) and the other group was instructed to eat it over 30 minutes.  Blood results showed that the group that took the 30 minutes had higher levels of the hormones that tell the brain that it is time to stop eating.  They reported higher satisfaction and fullness levels than the group that ate the ice cream quickly.

This holiday season, instead of worrying so much about WHAT to eat, simply try eating what you want while slowing down and savoring each morsel.  You may just find yourself more satisfied by eating less and that is a great thing!

Speaking of savoring, enjoy this wonderful, creamy red lentil soup recipe…one of my all time favorites!

Until Next Week, Eat Well, Be Well, and LOVE Every Bite!

~Jennifer

Creamy Curried Red Lentil Soup

Serves 6

Preparation Time: 20 minutes

Cooking Time: 35 minutes

Equipment Needed: Soup pot

Like most of my soups, this recipe calls for an entire bunch of greens. I suggest kale but you can use whatever kind of green you like.

1 Tablespoon coconut oil

1 yellow onion, chopped

3 cloves garlic, minced

1 1-inch piece ginger, minced

2 stalks celery, chopped

2 carrots, chopped

1 teaspoon curry powder

dash cayenne (or more if you like it spicy!)

2 cups dry red lentils

4 cups vegetable stock

2 cups water

1 15-oz can coconut milk

1 bunch lacinato kale, sliced

1/2 cup fresh cilantro, minced

juice from 1/2 lemon

salt and pepper to taste

Heat oil in a large saucepan.  Add onion, garlic, ginger, celery and carrots and sauté for 3-4 minutes.  Add curry powder and cayenne and cook for one minute. Add lentils, stock and water and bring to a boil.  Reduce heat and simmer for 25 minutes or until lentils are tender.  At this point, stir in coconut milk, kale and cilantro and heat for 5 minutes or so until kale has wilted.  Now, the fun part–tasting!  Add juice from half a lemon and a sprinkle of salt and pepper and taste.  Does it need something?  If so, first, add more lemon juice, then and salt/pepper as needed and serve!

This recipe and food for thought are excerpted from my Weekly Meal Planning Service.  You get 4 healthy recipes, and organized shopping list and coupons to New Leaf Community Markets. You can try it free for a month by clicking here.

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