For a cold, rainy night, there’s nothing like a belly-warming soup and hot entrée. Happily, there are many seasonally-appropriate yet healthy dishes to get you through the chill.
No matter what time of year it is, it is always better to purchase vegetables that are in-season. They tend to be fresher, and many times are more locally grown. Look for broccoli, cabbage, collards, kale and onions, which can generally withstand a hard frost. Here’s a more comprehensive list of frost-tolerant vegetables.
Healthy recipes for a cold day
Healthy Winter Soup Recipes
If you want a super-healthy raw soup, and have a high-powered blender, such as a VitaMix (which can actually heat up the recipe through the force of its blade action), try this raw sweet corn and cashew chowder or this raw cream of celery soup recipe.
In a mood for a hearty but healthy chili? Then try this heart-healthy chili from American Heart Association, or this recipe for insanely easy vegetarian chili:
· 1 tablespoon vegetable oil
· 1 cup chopped onions
· 3/4 cup chopped carrots
· 3 cloves garlic, minced
· 1 cup chopped green bell pepper
· 1 cup chopped red bell pepper
· 3/4 cup chopped celery
· 1 tablespoon chili powder
· 1 1/2 cups chopped fresh mushrooms
· 1 (28 ounce) can whole peeled tomatoes with liquid, chopped
· 1 (19 ounce) can kidney beans with liquid
· 1 (11 ounce) can whole kernel corn, undrained
· 1 tablespoon ground cumin
· 1 1/2 teaspoons dried oregano
· 1 1/2 teaspoons dried basil
1. Heat oil in a large saucepan over medium heat. Sauté onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
2. Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.
But then again, this cabbage roll recipe might be just as hearty, and pairs nicely with this roasted beet and kale salad:
· 3 large beets
· 1 tablespoon olive oil
· salt and ground black pepper to taste
· 1 bunch fresh kale, cut into bite-size pieces
· 1/2 cup chopped cashews
· 1/4 cup dried cherries
· 2 tablespoons golden raisins
· 1/2 cup apple cider
· 1/2 lemon, juiced
· 1 tablespoon Dijon mustard
· 2 cloves garlic, minced
· 2 teaspoons apple cider vinegar
· 2 tablespoons olive oil, or more to taste
1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. Trim roots and stems from beets. Coat beets with 1 tablespoon olive oil and sprinkle with salt and black pepper. Place beets onto prepared baking sheet.
3. Roast beets for 30 minutes; turn beets over and continue roasting until tender, 30 minutes to 1 hour more. Let beets cool. Peel skins from beets and cut into 1-inch cubes. Toss cooked beets with kale, cashews, dried cherries, and golden raisins in a large salad bowl.
4. Whisk apple cider, lemon juice, Dijon mustard, garlic, and cider vinegar in a bowl. Slowly drizzle 2 tablespoons olive oil into apple cider mixture, whisking constantly, until dressing is combined. Pour dressing over salad and toss to coat. Refrigerate at least 1 hour for flavors to blend before serving.
Do you have favorite healthy recipe of your own? Use the comments below to share and help us all warm up!