2 tbsp coconut oil
3 large leeks (white and light green parts only)coarsely sliced
4 cloves garlic crushed
6 medium potatoes peeled and cubed
2 bay leaves
1.5 tsp dried thyme leaves
1.5 tsp sea salt
1/2 tsp ground nutmeg
1/2 tsp pepper
4 c low-sodium veggie broth
2 c unsweetened almond (or cow’s) milk
1 c plain yoghurt (greek or any type is fine, avoid fat-free)
To make: Heat the oil in a large pot over medium heat. Add leeks and garlic and cook a few minutes until leeks softened. Add potatoes, bay leaves, thyme, salt, nutmeg, and pepper and stir to coat. Add broth and milk and bring to a low boil, then immediately reduce to a simmer and cover. Cook for 10-15 minutes or until potatoes tender. Remove from heat. Remove bay leaves, stir in yoghurt.
Blend in stand blender or with immersion blender until smooth. (Careful: hot liquids in a blender can be messy - let the steam escape and hold your lid on!)
Makes about 9 cups (Serves 5).
Watch the episode, above, or listen, below!
Jenn Salib-Huber, Intuitive Eating Coach, R.D. & N.D., and I discuss what’s going on with our bodies and hormones during perimenopause and menopause and what we can do to our hormones and wellness through a “food-first” approach.
Specific topics include: “Meno Rage” (that out-of-body experience of wild anger that our hormones can trigger!), the “mid-life pleasure deficit” and how that can affect cravings, emotional eating and the importance of an experiment mindset & self-compassion, why soy does not cause breast cancer, the role of estrogen in weight gain and why we should celebrate it, and mindful and intuitive eating as the key to food freedom.
This is a conversation all women should hear!
MORE ABOUT JENN SALIB HUBER:
Jenn helps women navigate the physical and emotional changes that happen in perimenopause and menopause, including their search for food freedom and body confidence....