We've been doing this Whole Foods Challenge with the P Street Whole Foods and it's been really great. While I miss alcohol and coffee, I don't really miss oil or dairy or sugar at all. It's a great way to refocus on where food comes from and which foods provide the nutrients we really need. While it may seem crazy to cook without oil, it's definitely not hard. The program includes cooking classes that instruct on everything from cooking fish with water, stocking a healthy pantry, and how to cook a variety of grains. We made this the other day for lunch. Super easy and filling.

Carrots Black-eye peas (canned) Kale Forbidden rice Chicken breast Tahini Sesame seeds

First, I tossed some kale with tahini sauce and sauteed it in a pan and set it aside. I had already pre-cooked the forbidden rice and chicken, so I heated up the pan medium high and threw in some chopped up carrots until they were cooked. Then I added the black-eyed peas, pre-cooked forbidden rice and chicken, until it was all nice and warm. I put it in a bowl and topped it with a big serving of the roasted kale with tahini. I topped it off with sesame seeds and ta-dah. Lunch.

I love soup, stew and everything in between. I made up this recipe on a cold day in San Francisco, when the frigid wind crept through my bay windows and my space heater did nothing. When I was still scared of using my fake-log gas-powered fireplace. When I was thankful for Philz always being so warm inside and annoyed that I couldn't walk to Dolores in the same thing that I would actually wear in Dolores. When it wasn't really cold at all. Now in DC, wind chill is a whole different ballgame. So I added an ingredient: sriracha. All of these things were bought at the super amazing Giant store in Shaw. It is not only huge, but clean, friendly, has a red box and a coin start--so it basically both overwhelms my sister and I AND gives us some nice little suburban escape time. We could not find the Kale, but found a bag so huge (for $4) it will take us weeks to finish--even with making kale shakes, kale chips and kale salads.

The prettiest soup you'll ever eat Ingredients:

I also added some potatoes. Now peel and slice everything. Bring some water to a boil and add some chicken bouillon, olive oil, salt and pepper. Now add the onions, potatoes and carrots. Once those are mid-way cooking, add the cabbage and kale. Once those are nearly done, add the beans and season--I used salt, pepper and sriracha. I usually let it simmer for a bit until it's a nice consistency and the water is totally purple.

It's the most beautiful arrangement of orange, white, green and purple. I would post a picture, but I want you to be surprised.

Enjoy!