I recently read this article about why being busy isn’t respectable anymore, and it made me think a lot about what I’ve got going on right now. I’ll be defending my thesis in
134 128 127 125 days. That’s 134 128 127 125 more days of a full time MSc thesis plus a full time job, which is, depending on when you ask me, totally manageable, totally overwhelming, totally awesome, or totally bonkers. I can hardly complain about it, though, as I’m the one who signed up for this madness.
Because I have taken on a bit more than I can handle, I’ve had to do some priority shifting. I’ve chosen time over money and hired a cleaning service for our apartment, which is the Best Thing Ever. I’ve chosen convenience over selection and started ordering most of our groceries online. Because I realized I don’t function well when I’m over tired, I’ve chosen a little extra sleep over that chunk of time I’d been spending on blogging in the early hours of each morning – and I miss it, but I don’t regret it.
The good news is, just yesterday I finally finished the terrible /horrible /scary (to me) data extraction phase of my thesis work (hence all those crossed out numbers up there), and ran the meta analysis (with a lot of hand holding from my supervisor). The results are in, they’re crazy significant (that’s really good!) and now the only thing standing between me and finishing this thing is writing a paper. Plus some silliness about a defence. That I can handle.
Keeping myself well-fuelled with nourishing food through this time has been a challenge. It definitely requires planning and preparation, which I am better at some weeks than others.
This was a good moment – a spicy, gingery broth scented with green curry paste and coconut milk, a few handfuls of vegetables and some edamame tossed in at the last second. If you’ve got the vegetables pre-chopped you can have hot soup in about five minutes. If you make the broth in bulk and freeze individual portions, you’ve got an easy and nutritious meal on standby. I can’t tell you how many times a portion of soup in the freezer has saved me.
This soup has the kind of heat, speed, and feel good factor that it’ll perk you right up if you’re feeling sniffly, or feeling blue. Trust me, try it out. Not into curry? Try this Five Minute Feel Better Miso Vegetable Soup instead.
Five Minute Feel Better Coconut Curry Soup Recipe:
The veggies and proteins you add to this soup are, obviously, up to you. I used broccoli, carrots, red cabbage, and edamame. Red cabbage is nourishing and delicious, but be warned it stains the broth a pink / purply colour quite quickly.
1 Tbsp extra virgin olive oil or coconut oil
2 green onions, diced
1Tbsp fresh grated ginger
1 clove garlic, thinly sliced
2 cups good quality vegetable broth
1 tsp green curry paste
1/4 – 1/2 cup coconut milk
Juice from 1/2 a lime
small broccoli florets
carrot, peeled and julienned
red cabbage, thinly sliced
Heat the oil in a medium sauce pan over medium-high heat. Add the green onion, ginger, and garlic, and sauté for about 2 minutes, until onion is soft and garlic is just beginning to brown.
Add vegetable broth, and whisk in the green curry paste. Add 1/4 cup of the coconut milk, and the lime juice. Be careful that the broth doesn’t come to a boil once the coconut milk has been added to avoid curdling. Taste and decide if you’d like a bit more coconut milk or a bit more lime.
Add the vegetables, and cover with a lid. Let them steam for about 1 minute, then remove the lid and serve immediately.
Ginger is a host to several therapeutic properties including antioxidant effects, an ability to inhibit the formation of inflammatory compounds, and direct anti-inflammatory effects. Perfect for both upset tummies, and cold and flu season.
Edamame is a great source of both protein and fiber, iron, phosphorus, vitamin B2, heart-healthy omega-3 fatty acids, magnesium, and potassium. Edamame is the best whole, unprocessed form of soy you can find, which makes it a great choice. Opt for organic whenever possible as GMO soy is extremely common.
Cabbage is chock full of anti-inflammatory, anti-oxidant, and cancer fighting glucosinolates. It is an excellent source of vitamins C, K, A, manganese, folate, and dietary fiber. Additionally, cabbage has cholesterol lowering benefits. When you eat cabbage, fiber-related nutrients bind together with some of the bile acids in your intestine, which causes them to remain in the intestine and then pass through you (you know what I mean) rather than being absorbed. Your liver then needs to replace these bile acids and does this by using up some of your existing supply of cholesterol, which then causes your cholesterol level to go down. Cabbage for the win!
All text and photos © The Muffin Myth 2014