Warmth from Grandma's Kitchen: Fasting Dishes That Warm the Soul

On a frosty winter morning, I woke up enveloped in a piercing cold and the unpleasant symptoms of a stiff cold. The landscape outside, blanketed in a thick layer of snow, reminded me that winter had truly set in, bringing its challenges along. In Denmark, where I am, traditional medicine is reserved for serious cases, so I turned to old remedies and the foods that warmed my heart in childhood.

I recalled the days spent in my grandmother's kitchen, where the scents of soup and stew mingled with the warmth of the stove and the smiles of loved ones. Those simple, yet lovingly prepared and authentic dishes were a balm for both soul and body. Inspired by these memories, I decided to prepare two fasting dishes, perfect for combating the cold and paying homage to my family's culinary traditions.

Dish I: Vegetable Soup

This soup is a warm embrace on a cold day. Full of fresh vegetables and flavors, this soup not only warms but also provides a wealth of essential nutrients.

Ingredients and Quantities:

• 2 medium carrots (approx. 150g)
• 1 medium parsnip (approx. 100g)
• 1 medium parsley root (approx. 100g)
• 1 large onion (approx. 150g)
• 1 red bell pepper (approx. 120g)
• 3 medium potatoes (approx. 300g) - optionally, can be replaced with sweet potatoes for a lower glycemic index
• 400g chopped tomatoes or 2-3 fresh ripe tomatoes
• 2 liters of water or unsalted vegetable broth
• Salt, black pepper to taste
• 1-2 teaspoons of borscht or lemon juice for souring
• Chopped fresh parsley for garnish

Nutrient Table for Ingredients:

Preparation Method:

1. Clean and cut the carrots, parsnip, parsley root, onion, and bell pepper.
2. In a large pot, add water or vegetable broth and the cut vegetables.
3. Add the cubed potatoes (or sweet potatoes, if preferred).
4. Bring to a boil over medium heat until the vegetables are almost done.
5. Add the chopped tomatoes and season with salt and pepper to taste.
6. Boil for another 10-15 minutes.
7. Sour the soup with borscht or lemon juice and adjust the taste.
8. Finally, add chopped fresh parsley for extra flavor and color.
9. Serve the soup hot, ideal for warming up and providing the necessary nutrients on cold days, being an excellent option for people with diabetes due to its balanced nutrient content and low impact on blood sugar.
   
   

Dish II: Vegetable Stew with Chickpeas and Spinach

This stew is a tribute to the diversity and richness of fasting vegetables. With chickpeas as the main source of protein and spinach rich in iron, this stew is not only filling but also extremely healthy.

Ingredients:

• 400g dry chickpeas, soaked overnight and boiled (or two cans of chickpeas, rinsed and drained)
• 300g fresh spinach (or frozen, thawed and drained)
• 1 large onion, finely chopped (approx. 150g)
• 2 medium carrots, cubed (approx. 200g)
• 400g chopped tomatoes (or 3-4 fresh ripe tomatoes, chopped)
• 2-3 tablespoons extra virgin olive oil
• Spices: thyme, rosemary, salt, and black pepper
• Optional: other vegetables as preferred, such as zucchini or eggplant

Nutrient Table for Ingredients:

Preparation Method:

1. Heat the olive oil in a large frying pan or pot.
2. Add the chopped onion and sauté until translucent.
3. Add the carrots and cook for a few minutes.
4. Introduce the boiled chickpeas and spinach. Mix well.
5. Add the chopped tomatoes and spices (thyme, rosemary, salt, and pepper).
6. Simmer over medium heat for about 20-30 minutes until the vegetables are cooked and the sauce thickens.
7. Adjust the spices to taste.

This stew is not only delicious but also extremely nutritious, providing an excellent source of plant proteins, fiber, and vitamins. It is ideal for people with diabetes due to its low glycemic impact carbohydrates and wealth of essential nutrients. Also, it is a comforting and filling meal, perfect for cold fasting days.