This year, each week feels like an accomplishment, and the holidays are no exception. If anything, this pandemic has taught us how to embrace creative solutions to daily life, connection and our health. We are able to visit our health care providers through tele-health, stores are offering curbside pick-up, and schools are providing learning opportunities in various platforms! Many days I feel like a pinball bouncing from one bumper to another, just to get through the day. The one constant through all these changes is nutrition. More doctors, therapists and educators are learning the importance of plant-based nutrition, not just passionate health coaches on a mission!

This time of year, the challenge is finding recipes that are warm and comforting and also whole-food based and nourishing for the soul.   Eating seasonally connects us to our home, and the present. Connection and groundedness is something we can all use right now! This recipe features locally available whole foods and tastes even better the next day as leftovers. 

Hearty Tomato Cabbage Soup

By Jane Robrahn

-Olive oil

-2 large locally grown carrots or 3 smaller ones, chopped

-2 stalks organic celery, chopped

-2 cloves garlic, chopped

-½ organic onion, chopped

-1 small head organic cabbage, chopped

-1lb organic, grass-fed beef or turkey

-2 cans (14.5 ounces each) organic diced tomatoes

-1 can (8 ounces) organic tomato sauce

-½ Cup water

-1 tsp black pepper

-1 tsp sea salt

-2 TBSP local, organic honey

-2 TBSP organic apple cider vinegar

1-2 TBSP Sriracha or your favorite hot sauce to taste, optional

-Good Karama sour cream, homemade cashew sour cream, and/or organic tortilla chips, if desired

In a large skillet or dutch oven, heat olive oil over medium heat. Add carrots and celery and cook until tender, about 5 minutes. Add ground beef, garlic and onion and cook, stirring until ground beef is no longer pink and onion is tender. 

Add the chopped cabbage, tomatoes, tomato sauce, pepper, salt, honey, vinegar, and hot sauce. Bring to a boil. Cover and simmer for 20 to 30 minutes or until cabbage is tender. 

Serve with non-dairy Good Karma sour cream, homemade cashew sour cream, and/or organic tortilla chips, if desired.