BRINGING HEALTH HOME

Pure Vida vegetable soup

By Ilysse Rimalovski

Recently, I returned to Costa Rica’s Nicoya Peninsula for a weeklong wellness retreat free of dairy, gluten and alcohol. This area is known for its deeply rooted culture, longevity and low stress among its people. The national greeting, Pura Vida (pure life), is a mantra at the heart of how they live.

Pura Vida’s guiding principles of purpose, repetition and human connection are surprisingly transferable to here. This might include volunteering regularly to help someone in need, walking to visit a neighbor or cooking family dinner.

Back in Maplewood in the thick of winter, I practice how to bring these lessons home. I return with profound appreciation of nature, community and simplicity. Bringing greater intention into my kitchen, I reconsider what I eat, drink, cook and stock.

At the market, I reach for knobs of ginger to make tea. Papayas, mangoes and pineapples tempt me but need time to ripen. I’ve been spoiled by access to hyperlocal tropical produce. I remember to “eat the rainbow” as I scan the aisles for variety in season.

With a diet that’s increasingly plant-forward, I add Jersey-grown beets, kale and butternut squash to the cart and gather ingredients for lentil curry. I find almond butter, chia seeds and nut milks and choose eggs and avocados with care.

I opt for cleaner proteins such as chicken and shrimp to top leafy greens. I think ahead to plating more artfully. Parsley, cilantro and chili peppers will become chimichurri sauce on the side. Coconut water will blend into juice balanced with cucumber, apple, mint and lemon. Napa cabbage will ferment into kimchi.

Left behind on store shelves is my usual overindulgence of cheese, chocolate chip cookies and bottle of tequila. Sourdough bread, baked by my husband, is harder to refuse.

As I unpack groceries, I listen to sounds of Tibetan singing bowls fading into the jungle. I breathe deeply and remind myself to stand tall in my body. I’ve grown accustomed to a rhythm that is slower and healing. I imagine yoga class in the open air, the sun setting while I float in the ocean.

I plan tomorrow’s menu, which begins with a mug of spicy ginger tea to prime digestion. Stirring a large pot on the stove, I think about my neighbors, who are nursing winter flus, and might appreciate something warm and homemade.

In this recipe for Pura Vida Vegetable Soup, ingredients shift with the seasons. Garbanzos, potatoes and string beans make this wintry version filling. Ginger, turmeric and coconut milk bring the warmth.

How might you change things up a bit? Perhaps a visit to the food store could be its own adventure.

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Pura Vida Vegetable Soup

4 servings

Ingredients

2 tablespoons olive oil (or avocado oil, coconut oil or ghee)

1 small onion, peeled and diced

1 carrot, peeled and diced

2 celery ribs, diced

1 small zucchini diced

1 small potato, diced

10 string beans, sliced into bites

4 large leaves of kale, shredded finely

3/4 cup canned garbanzo beans, rinsed

1 can (14.5 ounces) of diced tomatoes with their liquid

3 cups of chicken or vegetable broth

½ cup full-fat canned coconut milk

3 tablespoons of tomato paste

4 cloves of garlic, peeled and pressed

1 teaspoon freshly grated ginger

1 teaspoon freshly grated turmeric (or ½ teaspoon ground)

1 sprig fresh thyme or ½ teaspoon dried

pinch of red pepper flakes

juice of half a lime

salt and pepper to taste

Instructions

1. In a large pot, sauté the onions, carrots and celery in oil to soften, stirring intermittently for 7 to 10 minutes.

2. Add the zucchini, potato and string beans and continue stirring for 5 more minutes.

3. Add garlic, ginger, turmeric, thyme and red pepper flakes and stir until and cook until fragrant, about 30 seconds.

4. Add tomatoes, broth, coconut milk and tomato paste and stir to combine.

5. Add the kale and garbanzo beans, salt and pepper and bring to a gentle boil.

6. Reduce heat and simmer, covered, for 20 minutes.

7. Remove the fresh herb sprig if using. Adjust seasonings and add lime juice.

8. Serve in bowls garnished with fresh herbs or a slice of lime.

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Ilysse Rimalovski is a well-seasoned home chef and writer focusing on lifestyle and care, living in Maplewood. Have questions or need inspiration? Send a note to forilysse@icloud.com.