Optimism Boost! TV Recs! Music Fest Do’s and Don’ts! The new podcast is up and it’s chockfull of information, tips, strategies and yes, even cats.
Plus, Lian Dolan and Julie Dolan talk to health educator Stephanie Weaver about her personal journey with Migraine, her diet plan for migraine relief and other information for migraine sufferers. Stephanie has used both her professional expertise and personal journey to create a valuable resource and community for people with migraines. That said, the recipes in the books are great for anyone looking fora healthful lifestyle. Scroll down for her Carrot Soup recipe.
Find Stephanie’s website and cookbooks here: https://stephanieweaver.com
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From the Migraine Relief Cookbook
By Stephanie Weaver
When a neighbor offered me some carrot-ginger soup, I found the combination of sweet carrots, fresh ginger, turmeric, and a little heat from the red pepper flakes to be dynamite. Not to mention the anti-inflammatory benefits of turmeric and ginger. It might be my favorite recipe in this book, the best kind of medicine in a bowl.
Makes 8 servings
Prep time: 30 minutes
Cooking time: 40 minutes (stovetop), 15 minutes (Instant Pot)
Passive time: N/A
Budget friendly: Very
2 tablespoons extra-virgin olive oil
2 pounds (1kg) carrots, peeled and roughly chopped
2 large leeks, cleaned, roughly chopped (white and light-green parts only)
2 cloves garlic, peeled
2 tablespoons minced fresh ginger root
1 tablespoon ground turmeric
2 teaspoons ground cumin
¼ teaspoon red pepper flakes (see Cook’s Note)
½ teaspoon white pepper
4 cups (.95L) low-sodium chicken or vegetable broth
1 (14.5-ounce [428mL]) can regular coconut milk
1 cup (50g) finely chopped cilantro or fresh Italian parsley
- Heat the olive oil in a large heavy-bottom pot or Dutch oven over medium-high heat. Add the carrots and leeks; sauté until leeks begin to soften, about 5 minutes.
- Add the garlic, ginger, turmeric, cumin, red pepper flakes, and pepper. Sauté for 1 to 2 minutes.
- Add the broth. Bring to a boil and reduce heat, simmering uncovered until vegetables are fork-tender, about 30 minutes.
- Remove from heat and stir in the coconut milk, until all solids have melted.
- Puree the soup until perfectly smooth. See box on the next page.
- Stir in the herbs and serve at once.
Instant Pot instructions:
- Select Sauté (normal heat), add the oil, and sauté the carrots and leeks for 5 minutes, stirring often. Press Cancel.
- Add the garlic, ginger, turmeric, cumin, red pepper flakes, and pepper; sauté for 1 to 2 minutes. Secure the lid.
- Select Pressure Cook at high pressure for 8 minutes.
- Use the quick release, covering the vent with a kitchen towel to avoid splatters.
- Stir in the coconut milk, allowing the heat to melt any solids.
- Follow Steps 5 and 6 above to finish the soup.
Cook’s Note: This soup freezes beautifully. If using frozen or pre-cleaned leeks, you’ll need 2 cups sliced (180g). Reserve the green tops from the cleaned leeks for other recipes. If you don’t like spice, omit the red pepper flakes, or start with ¹⁄8 teaspoon. Cilantro and fresh parsley bunches will vary in size. Feel free to use the entire bunch of either; it will not affect the taste.
If lemons are not a trigger for you, a squeeze of lemon juice adds a lovely tang.
Per 1-cup serving: 2g protein, 12g carbohydrates, 8g fat, 6g saturated fat, 69mg sodium, 302mg potassium, 3g fiber
Blending Hot Soup: If using a regular blender, blend in batches, and cover the top with a kitchen towel to protect yourself from the escaping steam. If using an immersion blender, place a hot pad under the pot on the counter and with another, hold the pot at an angle away from you. Blend the soup until very smooth.
Reprinted with permission from The Migraine Relief Plan Cookbook by Stephanie Weaver, Agate, July 2022.