Daikon and Bok Choy Soup

Spring is in the air - ahhh! I began this season with an Ayurveda (sister science of yoga) cleanse (as I love going into each season with a fresh start) that consisted of a 3 part protocol: 1- Prepping my body with foods and rituals, 2- rituals in the morning plus eating three meals a day of kitchari (an Ayurvedic dish consisting of mung dul beans, basmati rice or quinoa, vegetables, spices and teas, 3- easing out and transitioning back to eating more foods in a gentle way. I’m presently at the easing out phase. It’s been a game changer to say the least!

Spring is a great time to purify the body especially when the temperature is rising. During winter we tend to eat heavier, we’re less active, we retain water and experience bloating - and all of this can cause toxic buildup. Now that we’re entering a more active and outdoorsy lifestyle it’s time to kindle our digestive fire with warm foods (yes, warm foods are easier to digest) and create new space in our body, and even in our homes and environment (cars, office…) - Spring declutter - time to get into balance with nature!

Daikon Radish - is mild flavored, deliciously crispy, long and white resembling a carrot, a staple in asian cuisine, used in salads, side dishes, soups and stir fries, high in nutrients and vitamin C, great for blood sugar balance, and high in fiber

Bok Choy - Chinese cabbage, green bladed leaves, cabbagey flavor, packed with nutrients and vitamin C, collagen, skin health

Ginger Root - stokes the digestive fire - (agni) Ginger wets the appetite and improves the absorption of the nutrients to the body tissues, reduces toxins - (ama), and heart healthy

For more details on a Spring Reset and/or any seasonal cleanse and guidance:
Teresa Devine - Ayurvedic Health Practitioner www.DevineAyurveda.com
Jill Talve - Ayurvedic Health Practitioner www.everveda.com
Genia Taub - Health Coach IHP www.geniataub.com

Mise En Place - for passover I’ll be using quinoa. The Rice Noodles are delicious as well. For a lighter soup you can add zucchini noodles or no add ons and enjoy the veggie soup as is.

Recipe serves 2
4 cups water
1 medium carrot
1 daikon radish - 6” long - coursely chop
2 stalks regular size bok choy or 1 cup baby bok choy - coursley chop
2 tsp freshley grated ginger root
black pepper to taste
1 tbsp tamari or coconut tamari
1 small lime, juiced
garnish: lime wedged
optional: 1 large zucchini noodles or rice noodles or quinoa

Instructions

boil water in a large saucepan or pot
add vegetables to pan
add fresh ginger and black pepper to taste and simmer covered for 5 minutes
if using zucchini or rice noodles or quinoa add the last minute of cooking and cover again
simmer until vegetables and add ons are al dente
take off the heat and add fresh lime juice and tamari
serve in bowls with fresh lime wedge as garnish
Genia’s Spoon Me Tips
This will be my passover soup staple, therefore, I will be using quinoa (traditional allowed to eat on passover) as my add on towards the end of my cooking or zucchini noodles. Coconut Tamari is passover friendly - not regular Tamari that is made from soy
This soup can be enjoyed at breakfast, lunch and/or dinner
It might be tricky to find daikon radishes. You will - look for it in your super market - it’s worth the veggie hunt. They’re so delicious, mild tasting and they have a great crunch. This soup cooks fast, and the daikon radish will loose it’s crunch in the soup, although, its incredible nonetheless
Much love,
Genia Taub

Roasted Veggie Quinoa Salad

Spring Cleanse