Coconut Milk

Every single meal is an opportunity to nourish your body and do something good for yourself,” says Annie Lawless, cofounder of the organic cold-pressed juice company Suja Juice, who’s now running her own nontoxic beauty brand, Lawless Beauty. When it comes to mealtime, she goes for unprocessed foods that give her body the nutrition it needs, like this tom kha soup filled with healthy veggies, spices, and herbs—the ultimate comfort food at the end of a long day.

This comforting soup is wonderfully creamy, with warm and satisfying hits from coriander, cumin and, most importantly, fresh turmeric. When in season, fresh turmeric is available from many supermarkets and Indian grocery stores, and you may well be able to find it online. You could use ground turmeric for this recipe if you can’t find fresh, but bear in mind its flavour is more powerful than that of fresh. The lentils and chicken work very well together, but if you prefer you can make a vegetarian version by omitting the chicken and doubling the quantity of lentils. And, as a change from soup, you could try this dish with rice and a dollop of yogurt on top.

Growing up, I was always served collards prepared the same way: some kind of pork and stock, with maybe a tomato, some onions, and always cooked until they were dark olive-green. I love collards and, like all other greens, want them to be a bright color and have some texture. This quick, simple recipe highlights that strong collard funkiness and tastes deceptively rich for a vegetarian dish.

Most countries have their own version of rice pudding, and this has a bit of a Scandinavian vibe, with the inclusion of cardamom, a favorite Nordic spice.

What Is Adobo? While many Americans think of “adobo” as the tomato-based sauce packed in cans with chipotle chiles, the most basic definition of the word is “sauce” or “seasoning.” The Spanish term originally referred to a vinegar- or chile-based sauce or paste that was added to meat as a preservative. Over time, the term came to apply to similar dishes in Latin American and Filipino cuisines. In the Philippines, where adobo is considered the country’s national dish, it’s a braise commonly prepared with chicken or pork. Vinegar and soy sauce (acetic acid and salt are natural preservers) flavored with aromatics like garlic, bay leaves, and black pepper serve as the braising liquid. The tangy cooking liquid is then reduced to make a sauce, and the dish is served with steamed white rice. Light coconut milk can be substituted for regular coconut milk. Serve this dish over rice.

Japanese noodles and edamame serve as the bed for cubed mango, scallions, basil, cashews and grilled Halloumi cheese. Drizzle the entire tangle with the cilantro-coconut dressing and dive into this summery dish.

Ingredients

A coconut-milk curry scented with lemongrass and ginger.

Pile them high, as much as you like, and to your heart's content.