This Thai Coconut Soup is a simple yet flavorful meal that can be prepared quickly. It is one of my favorite healthy soup recipes.


Coconut milk is a healthy fat that makes food taste incredibly rich and delicious.

I made the soup with wild fish (wondering what kind to buy? check out healthiest fish). You can leave out the fish and use organic chicken instead, or you can substitute sauteed tempeh for the protein in this soup.

You could also just make it with additional veggies if you are looking for a vegetarian appetizer or snack. Remember to use local/organic ingredients whenever possible.

Thai Coconut Soup

Serves 2-4
use local and organic ingredients whenever possible


2 Tb. organic coconut oil
2 cloves garlic, peeled and minced
1 small onion, peeled and chopped
3 carrots, cleaned and chopped
*1 large white potato or sweet potato, cleaned and chopped
*1 1/2 cups water (or homemade or store-bought chicken, fish or vegetable stock)
*1 cup organic whole coconut milk
*2 wild fish fillets (approx. 4 oz. each --I used wild mahi mahi) or 2 organic chicken breasts (4 oz. each)
*1 cup fresh, frozen, or canned organic peas
*2 cups packed baby spinach leaves (or any other chopped leafy green such as kale or bok choy)
*1 teaspoon red pepper flakes
*Himalayan or sea salt
*squeeze of lemon and/or 1/2 cup finely chopped cilantro and/or basil for garnish--optional


1. Heat coconut oil in a small pot. Add minced garlic and chopped onion and cook for a few minutes until translucent and very fragrant, stirring frequently to prevent burning.

2. Add carrot, and potatoes and cook for a few more minutes. Add water or stock and coconut milk, and bring to a boil.

3. Add fish or chicken and cover the pot. Allow to simmer for about 10 minutes, or until the fish/chicken are cooked through. Remove fish or chicken from the pot and allow to cool.

4. Add the peas and the spinach or other greens to the soup and simmer for a few minutes. Slice the fish or chicken into smaller pieces and add back into the soup. Season with salt to taste, and garnish with the fresh lemon juice and herbs before serving, if desired.

This is a beautiful and delicious Greek salad recipe. If you’ve never tried Israeli couscous before, it’s a bit like a small round and chewy pasta (it cooks just like pasta, if fact).


If you can’t find Israeli couscous, you can substitute regular couscous (you can use the same 1 1/2 cups of regular couscous, but steam it by adding it to 3 cups boiled water, turn off the heat, cover, and let sit until all the water is absorbed).

And if you avoid wheat/gluten, you can try this salad with cooked quinoa or millet instead.

Israeli Couscous Greek Salad

Use local and organic ingredients when possible...


1 1/2 cups Israeli couscous
4 cups washed baby spinach or mixed baby greens
1/2 red onion, chopped fine
*1 pint cherry tomatoes, halved
*1 large cucumber, peeled and chopped
*1/2 cup Kalamata olives, pitted
*4 tablespoons olive oil
*1 tablespoon balsamic vinegar
*1 tablespoon fresh lemon juice
*6 oz. sheep milk feta cheese, crumbled
*Himalayan or sea salt and fresh ground pepper to taste
*1 handful chopped fresh mint or oregano--optional


1. Bring a pot of water to boil. Add a pinch of salt and the couscous. Reduce heat slightly and cook couscous in the water for 6-8 minutes until tender. Drain and set aside.

2. Mix all salad ingredients in a large bowl. Add cooked couscous, oil, vinegar and lemon juice and mix well. Crumble feta cheese over the salad and mix again. Taste and add salt and pepper and/or additional dressing to taste, if desired. Serves 8 as an appetizer. If you'd like this to be a main course, some chickpeas or sliced grilled chicken mixed in would be great.

For most weekends this Spring, my husband Dan and I have been working on an exciting project–our new organic garden.

organic garden

For the last few years, my vegetable gardening experience has mostly been limited to organic container gardening. Yet one of the reasons we bought our house was because of its gardening potential (we’ve got lots of space and tons of sun), so I’ve really been looking forward to building a larger organic vegetable garden.

organic garden

Because we live in an area with a large deer population, having an un-fenced vegetable garden is completely out of the question (we also have two very large dogs that we did not want trampling, pooping, or peeing on our plants!)

Sinking the fence posts and trying to get the fence level was probably the hardest part about building this garden (because the ground wasn’t really flat).  Many thanks go to Dan for being persistent with those tasks! Other than that, this project mostly required patience and  LOTS of trips in a borrowed pick up truck to pick up supplies (wood for the fence and to make the raised beds, soil and compost to fill the beds, mulch for the ground, etc.).

organic garden

Our garden site was VERY muddy for the first few of our work weekends in April, but once we got the fence up and the raised beds in place, we were able to spread mulch around and it’s been wonderfully dry ever since.

We put landscaping cloth under the mulch so the grass won’t grow through.

You could also use newspaper or cardboard to smother grass under your mulch; see this post I wrote for eHow for a full explanation about why this works.

organic garden

Where we live, the soil is heavy in clay and it’s not great for successfully growing vegetables. We decided that  raised bed gardening would be the best way to go, so we built six raised beds (8’x4′ each) and we filled them with a combination of screened topsoil, our finished home compost, composted manure, peat, and other organic materials.

Lasagna Gardening: A New Layering System for Bountiful Gardens: No Digging, No Tilling, No Weeding, No Kidding! has great advice about why and how to do this.

organic garden

In addition to the wood enclosed raised beds, I made a few smaller beds surrounded by stones we already had on our property. The first thing I planted and the first thing I’ll be able to harvest is a combination of organic bean and peas that I trained around the bamboo teepee above. These were planted at the beginning of April and they should be ready soon (early June).

organic garden

I also made this stone spiral that I planted with some seeds and herb starter plants (I’ve got basil, shiso, thyme, oregano, lavender, lemon balm, and parsley so far–I’ll post pictures when it fills in more…)

After allowing the organic layers in my main raised beds to settle for a few weeks, and when the last Spring frost had passed, I put in some seeds as well as some organic heirloom starter plants that I purchased at a wonderful local CSA, Four Winds Farm. I was a little overzealous and probably bought too much, but I just couldn’t help myself.

Here is the list of what I have in my kitchen vegetable garden so far:

  • snap peas
  • beans- 3 varieties incl. edamame
  • tomatoes- 10 types of heirlooms
  • cucumbers- 3 varieties
  • peppers- 4 varieties
  • eggplants
  • lettuces- 4 varieties
  • summer squashes- 3 varieties
  • carrots- 2 varieties
  • radishes- 2 varieties
  • kale
  • collards
  • broccoli
  • cauliflower
  • leeks
  • onions
  • chives

I also have some fruits (melons, strawberries, and raspberries right now, and I’ll be adding blueberries and maybe some dwarf fruit trees someday).

organic garden

I plan to interplant herbs and flowers with the vegetables because I love the way dense mixed plantings look. Companion planting also promotes lots of beneficial organisms and biodiversity.  I already started doing this by putting in some borage near my cucumbers and marigolds and basil near my tomato and lettuce plants.

Great Garden Companions: A Companion-Planting System for a Beautiful, Chemical-Free Vegetable Garden is my favorite companion planting resource.

I can’t wait to see how my new organic home garden grows…I’ll post pictures all along the way, I promise!