Soup | The Happiness Recipe

I’m turning into a fall girl. The sound of leaves crunching beneath my feet as I go for a morning walk in the crisp air, bundled in layers of sweaters, scarves, knee socks, hats, and mitts, apple cider in my hands, boots warming my toes, in the presence of a rainbow of beautiful autumn colours in the environment. The smell of pumpkin chai tea steeping, pumpkin pie baking, pumpkin cinnamon candles burning, or fresh pumpkin seeds as you carve a jack-o-lantern. The taste of roasted squash, mashed turnips, diced rutabaga, or sweet corn. The beginning of cooler weather that is warm enough to withhold frost but cool enough that it prevents you from sweating. Saying grace around a feast of turkey and green beans in the company of my family on Thanksgiving. Haunted Houses, Scarecrows, Applesauce, Rain, Harvest, Butternut Squash Soup, Caramels, Trick or Treating, Raking, the list could go on and on. 1. Leather Driving Gloves 2. Posey Patch Cardigan 3. Fall Superfoods 4. Raw Edie Kalahari Purse 5. Cassette Society Spike Overall Skirt 6. Pins and Needles Chiffon Slit-Back Dress 7. Marlen Boots 8. Sweet Cinnamon Pumpkin Mason Jar Candle 9. Talula Trooper Jacket

October snuck up on me. Although it feels like I’ve been at school for longer than 4 weeks, September as a whole really flew by. Like any new month comes a new opportunity for change. Although you don’t really need a fresh month as a reason to embark on new opportunities, I find it easier and almost more promising to do so.

I’m taking a month off from any major goals because I want to focus on just living. I’m not going to set any real expectations besides working on feeling good enough with my marks, my body, my nutrition choices and my social activities. I want to try Kabocha squash, I hope to post new recipes on the blog, I owe a few people letters especially with a new season having just started, I anticipate I’ll begin regularly reading blogs (and commenting) more often, I’m going to start knitting again, I will be making a DIY Halloween costume for myself, and there are a few meditation workshops on campus that I have signed up to take to better my health. Realistically blogging is going to be scarcer so I apologize for the odd timing or big gaps in between. Exams are approaching and school is my job so it should be a top priority. Blogging still seems like a new concept in my world and with my ever-changing schedule I can’t expect perfection. Besides my life really isn’t that interesting any more, but my blog is a way to challenge myself to get out of my studying rut and complete a fun activity. That being said I’ve become involved in a lot of nutrition oriented clubs that seem applicable (hopefully not too boring) to share with you!

So I guess I do have intentions but nothing too big or major, because everyday presents new opportunities and a concrete schedule isn’t manageable because of daily surprises. My ambitions for the month are just small fun things some of which I’m already doing, some of which I’ve done in the past and should reintegrate, and some of which have always interested me and been on my to-do list. What do you home to accomplish this month? Which season is your favourite? Can you believe I worked at Starbucks last autumn and have never tried the Pumpkin Spice Latte? ♥ Molly

“Autumn is a second spring when ever leaf is a flower. ” – Albert Camus

“Autumn, the year’s last loveliest smile.” – William Cullen Bryant

There is no denying in my mind, that soup is delicious. From creamy potato leek, to homemade chicken noodle, I love everything about soup. Hot or cold, chunky or smooth, the smell and flavour never fail to satisfy my needs and taste palette. It is a versatile item as it can be an appetizer, starter, snack or main course. There are even dessert soups!

Typically people think of soup as a rich, heavy substance so whenever summertime rolls around, it usually gets removed from our menus. Thankfully, there are variations of chilled soups that can be lighter options. Take for example this chilled cucumber soup, it reminds me of spa food! One of the great aspects of this chilled soup is that it is easy to cook. With a little bit of slicing, chopping, mincing and blending, this cucumber soup takes very little time to prepare as you don’t have to patiently boil a broth. Did you know that greenhouse cucumbers are not pollinated, so they are seedless? This recipe disposes of the seeds so why not pick up this type! When picking out my cucumbers at Longos, there was an Ontario Greenhouse fact sheet where I learned that the best cucumbers typically are bright in colour, fresh in scent, and firm but not too firm! Apparently cucumbers also thrive in cool, dry places so be sure to keep them in a crisper.

While my creation was a source of calcium and vegetables, it lacked protein, fats and carbohydrates and wasn’t substantial enough to be served on it’s own. I created a balanced meal by whipping up an adaptation of Tosca Reno’s “Ladies’ Lunch Quick Shrimp Ceviche Stuffed Avocados” and toasting whole wheat tortilla with garlic butter. In all, the meal was light but kept me full throughout my post-meal swim and evening. When I was fixing these dishes, I couldn’t help but notice that Shrimp is a great source of protein, as 8-10 of those little things pack in 15g and only 65 calories! On the other hand, avocados are great sources of lutein (a carotenoid that promote eye health), insoluble and soluble fibre (slows digestion keeping you feeling fuller), monosaturated fat (blood sugar stabilizer, heart heart, can lower blood pressure), folic (important during pregnancy) and oleic acid (lowers cholesterol). The subtle hints of citrus in both recipes were also sincerely enjoyed.

… But if the health benefits of the meal don’t interest you, I sure hope its flavour does. Enough information already, here are the recipes! ♥ Molly

Chilled Cucumber Soup

Serves 6, 1 cup servings, generously

2 tbsp. extra-virgin olive oil

1 medium onion, diced

4 garlic cloves, minced (2 tbsp.)

¾ cup water

3 tbsp. lemon juice

1 ¾ cup 2% Greek plain yogurt

1 pinch sea salt

3 large cucumbers, peeled, seeded, chopped (4 cups)

½ cup parsley, chopped

Heat oil in a skillet over medium high heat. Add onions and garlic, stirring constantly. Cook until onions are translucent, about 2 minutes. Stir in ¼ cup water, reduce to medium low heat, and cook until onions are soft, about 2 minutes.

Place chopped cucumber and sautéed onion mixture into a food processor. Blend until smooth. Add in remaining ½ cup water, lemon juice, sea salt, and 1 ½ cups Greek yogurt. Process until smooth. Stir in ¼ cup parsley.

Transfer to a container and refrigerate for 2 hours, or until cold.

Serve, garnishing each bowl with remaining ¼ cup yogurt and ¼ cup parsley. You may wish to season with salt or pepper.

Avocado Shrimp Salad

Ingredients and Directions adapted from Tosca Reno’s “Ladies’ Lunch Quick Shrimp Ceviche Stuffed Avocados”, The Eat-Clean Diet

Serves 6, 1 cup servings

2 avocados

1 lb. cooked shrimp, peeled

1 red pepper, seeded, finely chopped

½ cup red onion, finely chopped

¾ cup cherry tomatoes, halved (Or tomato, chopped)

¼ cup cilantro, chopped

1 tbsp. orange juice, freshly squeezed

2 tbsp. lime juice, freshly squeezed (1 lime)

1 pinch sea salt

¼ tsp. ground black pepper

Remove shrimp tails and discard. Chop each shrimp piece into quarters.

In a large bowl, whisk together pepper, salt and both juices. Add in all ingredients, except avocado.

If making “Shrimp Avocado Salad”, peel and cut both avocados into ¼ inch cubes. Refrigerate salad for a half an hour, allowing flavours to combine. Serve with a fresh slice of lime or orange and enjoy.

If making “Shrimp Salad stuffed Avocado”, slice avocados in half and remove peel. Scoop avocado halves out of their skins. Spoon the shrimp salad into the center of each avocado half, allowing overflow. Refrigerate for half an hour, allowing flavours to combine. Serve and enjoy!