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Back to Basics

Soups made in mason jars

The holidays are finally over! I would be lying if I said I didn’t enjoy the season, but I also feel like I have finally re-emerged from an alternative universe. It’s like I went down the rabbit hole and enjoyed weeks of twinkle lights, decadent meals, fun parties, beautiful trinkets, and I am finally back home after the magical journey.

And now that I am back, I am most excited about getting back to basics. For me, this begins with eating clean food. It also means returning to a place where I keep things simple (versus over the top for a magnificent holiday experience).

This recipe encompasses both clean food and simple cooking. It is the vegan version of a recipe I found on a while ago. The whole premise of these Pot Lunches is that you can make them ahead of time and just add boiling water when you’re ready to eat. They are also highly transportable since they can be put together in mason jars. You could even take it on an airplane and just ask the flight attendant for boiling water!

If you eat meat, check out the delicious options on Goop's site. If you are vegan, try this version. It’s spicy, flavorful, and satisfying in the way that only truly nourishing food can be.

It’s a perfect meal to help you detox after weeks of holiday eating.

Serves 1

½ cup of brown rice or quinoa

½ cup of cooked shelled edamame

¾ cup of broccoli florets

½ cup of shredded carrots

¾ cup of raw spinach

1-2 scallions, thinly sliced

1 teaspoon chinese five spice powder

1 small handful cilantro leaves + a few fresh mint leaves

1 pinch chili flakes or cayenne

1 small garlic clove, finely minced

1.5 tablespoons ginger juice (I use this one)

1 tablespoon tamari

¾ teaspoon toasted sesame oil

1 small lime wedge


  1. Combine all ingredients in a heatproof jar and refrigerate until ready to eat.

  2. When ready, boil the kettle and remove the lime wedge from the jar.

  3. Let the boiled water sit for a minute or two before adding it to the jar, leaving a half-inch gap at the top.

  4. Stir, cover and let sit five minutes.

  5. Remove the lid, stir again, squeeze in the lime juice and enjoy.

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