Turkish Red Lentil Soup with Mushrooms and Sumac

Turkish Red Lentil Soup with Sumac

As the astonishing heat and humidity of the past few months seems finally to be settling down in southwestern Ontario, soups become more appealing. I always find the transition from blazing temperatures to cool ones quite an adjustment — a warming bowl of nourishing soup is solacing and comforting and helps the body to adjust.

This particular soup also happens to be easy and fairly light, making it an ideal one for late summer temperatures. It's fairly lightly spiced with some aromatics and fresh mint and some tangy zest from lemon juice and ground sumac. I was smitten with the meaty texture the dried mushrooms added to the bowl. Serve up with rustic bread and your meal is ready.

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Mango Banana Coconut Smoothie

Mango Banana Coconut Smoothie

As I don't usually eat breakfast, smoothies are an ideal way to get needed nutrients to start your day. Fruit is essential for most of my smoothies, along with coconut milk or almond milk and other juices, such as carrot juice and cranberry juice.

This smoothie is one of my tastiest yet and very easy to whiz up in a regular blender — no high speed action needed to make this one that comes together in a few minutes. It's very creamy, with those distinctive mango and banana flavors.

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Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant


Visit the Indian Food Glossary for information on the ingredients in this recipe
Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant

Black-eyed peas have long been one of my favorite legumes, adding a welcome earthiness to dishes comprised of tangy, zesty or spicy flavors that make them a wonderful base in curries. In this nourishing curry, earthiness takes the main stage with roasted eggplant and Swiss chard.

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Roasted Potato and Mushroom Soup with Coconut Milk

Roasted Potato and Mushroom Soup with Coconut Milk

This summer hasn't really been soup weather because it's been a scorcher. At the same time, sometimes soup is just want you want, and this warm creamy soup with roasted potatoes and succulent earthy portobello mushrooms simmered in a fragrant and lightly spiced coconut and almond milk broth is one that I will be making often. The only thing I regretted was turning on the oven during an especially hot day to roast the vegetables. The kitchen stayed warm all afternoon, but it really was worth it. Once the vegetables are ready, the soup is easy to put together. I was content with just a bowl of this for dinner, but to fill out the meal, consider serving with some legume patties, such as these spicy lentil patties with sun-dried tomatoes.

I really like the extra flavor that comes out from roasting vegetables. This creamy soup certainly does the process justice and it wouldn't be a wonder if your dining companions came back for seconds.

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