Yesterday I filmed a tv segment on King 5’s New Day Northwest featuring some of my favorite delicious and detoxifying recipes.

What I loved so much about this (besides the tasty eats and my baby girl having her first on air appearance!) is that it gave me the opportunity to inspire others to come from a place of nourishing and taking care of ourselves, rather than punishing, depriving or restricting.

Because I can remember at least a decade of Januarys where there was a heavy-dose of self-loathing and guilt, as well as a plethora of different diets, detoxes and cleanses involved.

My new years resolutions always involved going to the gym and following certain food rules in order to lose weight or look a certain way.

This makes me feel sad to look back on, as I was focused so much more on this miserable mission rather than goals that helped me to fully enjoy my life (like improving at photography, spending more time with people I loved or saving money to travel).

But once I finally stopped dieting and focusing on what I couldn’t have to start inviting the things I actually wanted into my life (like a healthy body and mindset, activities I enjoyed like hiking, food that tasted good and made me feel good too) everything changed for the better.

I wouldn’t be where I am today without this journey and because of that I’m so grateful for it, but when I look back on it it’s crazy to realize how much time, energy, headspace and money I wasted on a quest that got me nowhere except deeper into an unhappy and unhealthy state.

Now I’m all about doing the things that FEEL GOOD and nourish me on a physical, emotional and spiritual level — and you better believe this includes all of my recipes.

Like this Spiced Chickpea, Sweet Potato + Cauliflower Curry with Turmeric and Coconut, which is everything I want in a meal right now.

It’s a simple one-pot soup (i.e. easy to make) I enjoy not only for it’s warmth, coziness and insane flavor, but also for its health and beauty-boosting benefits.

Specifically it packs an anti-inflammatory punch with the incorporation of turmeric spice, known for its inflammation-fighting properties (which alleviates common symptoms like sluggishness, brain fog, weight gain, puffiness, bloat, mood disorders, sore joints, etc.) and cilantro, an herb effective at eliminating toxins and protecting your liver against damage and disease.

Basically it does all the heavy-lifting for me so that I don’t have to. And instead of focusing on what I can’t eat, I get to focus on the things I want to, because they taste so good and feel so good to eat too.

So wherever you’re at in your journey with your diet or how you currently view yourself, I encourage you to try treating yourself with the love and kindness you deserve, and maybe, just maybe, that starts with a pot of soup 🙂

So much love.

xx //

Lauren

PS — If you’re interested in getting more support, coaching or a customized action plan to help you ditch the dieting for good (while promoting optimal health, stabilizing weight and looking and feeling your best) sign up for a complimentary 30 minute consult with me here.

Spiced Chickpea, Sweet Potato + Cauliflower Curry with Turmeric & Coconut

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GF

This simple one-pot soup is not only cozy, nourishing and warming on cold winter days, but it packs an anti-inflammatory punch with the incorporation of turmeric spice, known for its inflammation-fighting properties (which alleviates common symptoms like sluggishness, brain fog, weight gain, puffiness, bloat, mood disorders, sore joints, etc.). It also contains cilantro, an herb effective at eliminating toxins and protecting your liver against damage and disease.

PREP TIME:	TOTAL TIME:
00:00 Mins	00:30 Mins

• Author: Lauren Chambers

• Servings: 6-8

• Recipe Type: entree, soup

• Cuisine: Indian, American

Ingredients

• 2 tbsp coconut oil
• 1 large onion, peeled and diced
• 4 garlic cloves, minced
• 1 tbsp ginger, minced
• 1 heaping tsp turmeric powder
• 1 heaping tsp coriander spice
• 1/2 cup chopped cilantro
• 1 tsp sea salt
• fresh ground black pepper to taste
• 2 tbsp tomato paste
• 2 large sweet potatoes (or four small), peeled and chopped
• 1 head of cauliflower, chopped
• 1 can of cooked chickpeas, rinsed and drained
• 2 cups bone broth
• 1 can coconut milk
• 1 tbsp tamari or gf soy sauce
• juice of 1 lime

Instructions

1. Add coconut oil to a large stovetop pan over medium heat and melt, tossing in chopped onion once melted. Cook 5-10 minutes, until onion is translucent.
2. Stir in garlic, ginger, sea salt, pepper, turmeric, coriander and cilantro and cook for 2 minutes, until fragrant, then add in tomato paste and cook 2 minutes more.
3. Add in sweet potato cubes, cauliflower, chickpeas, bone broth, coconut milk, and tamari and simmer until vegetables are tender and cooked through, approximately 20-30 minutes.
4. Remove from heat and add in fresh lime juice. Option to blend 2-4 cups of soup to give it a creamier stew-like texture. Try topping with more fresh cilantro, avocado and coconut milk.

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