Eating healthy doesn’t have to be boring. It’s still possible to indulge in your favorite foods, while nourishing your body at the same time. Here we share clean versions of delicious recipes that will leave you feeling and looking incredible and not to mention, insanely satisfied!
Name: Anna Getty of Amalgam Kitchen
Job description: Recipe developer, health food blogger, and food photographer. Many hats!
Favorite dish to serve at a dinner party: A big, beautiful, and seasonal salad.
Favorite skin food ingredient and why: Collagen Peptides. They help strengthen my skin and boost my own collagen production.
Must-have cookbook: Ottolenghi: Simple
Top three kitchen supplies you can’t live without: Vitamix, Mortar and Pestle, and a good, sharp knife.
Three things you always keep in your refrigerator: Miso, tahini and fresh herbs.
Favorite online shop for kitchen supplies and / or specialty food items: Food52
Go-to quick, healthy meal: Salad with avocado, Japanese sweet potatoes, sprouts, tahini miso dressing, sauerkraut, hemp seeds and radishes.
Favorite healthy treat: Raw, dark chocolate.
Skincare mantra: Wash and moisturize every day, 2x a day.
Eat this recipe for: Gut Health and to bolster your immune system.
Recipe: Thai Sweet Potato Soup
Serves 6/ Prep time 30 minutes/ Cook time 30 minutes/ Total Time: 1 hour
2 tablespoons coconut oil
1 large yellow onion, roughly chopped
1 leek, white parts only, sliced into ribbons and washed to remove dirt
2 cloves garlic, roughly chopped
1 inch piece of fresh ginger, peeled and roughly chopped
1 tablespoon plus 1 teaspoon Thai Red Curry Paste
4 medium carrots, peeled and cut into bite size pieces
2 large Sweet Potatoes (garnet yams), peeled and cubed into 1/4 inch cubes
1 stalk fresh Lemongrass, cut into 2-3 inch pieces (if you can’t find it, make it without, the soup is still yummy)
4 cups Vegetable broth, water, or bone broth
1 large (13.5 oz) can coconut milk
2 teaspoons lime zest
1/2 lime juice
Salt and pepper to taste
In a medium to large pot over a medium flame add coconut oil, allow to melt, and coat the bottom of the pot.
Add onions and leeks and cook for 4-6 minutes, stirring frequently until soft and translucent, being careful not to brown.
Add the garlic and ginger and continue to stir for another 2 minutes.
Add the red curry paste and stir until well blended into the onion mixture. Add the carrots and sauté for 4 minutes.
Then add the sweet potatoes. Quickly smash the lemongrass pieces until they are broken up a bit and add to the pot along with the broth or water.
Lower the flame so the soup does not boil. Cook for about 25-30 minutes until the carrots and sweet potatoes are fork tender.
Carefully remove ALL of the pieces of lemongrass. You do not want the lemongrass to wind up in your blender. The lemongrass is very wiry and will dull the blades as well as make your soup stringy and fibrous-y.
Add the coconut milk and stir. Remove from the heat and blend the soup in batches. Transfer back to the pot and stir in the lime zest and lime juice and salt and pepper to taste.
Garnish with chopped cilantro or cut up Asian pickles or chili oil and chopped scallions. Have fun and enjoy.