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I just listened to Dr. Michael Greger’s video on MISO, from nutrtionfacts.orgwhich just landed in my inbox today.  The topic of miso encouraged me to share this extremely easy and delicious potato soup recipe. In fact, it is so easy, it may never make it into a cooking class! The amazing flavor comes easily, from the addition of miso to the broth.

Thank God miso is still considered healthy. It’s a wonderful addition to so many foods, I love using it, especially in gravy, cheese making, salad dressing, soups and sauces. Even though it is packed with sodium, apparently the fermented soy protein cancels out the salt content and may even exceed the original balance of health benefits.  Thank you Dr. Greger!

We love to make soup in our home, at least once a week, especially during the winter. I think I’m happier knowing there is a pot of homemade soup in the fridge which I can warm up any time I like. Maybe you feel the same way too.

This coming Saturday, February 25th, I will be creating five Beautiful Bowls of Soup, which is the warming comfort food theme of our winter cooking classes. I have much to look forward to in the next few days, sharing some of my favorite recipes as well as soup to share with our staff when class is done.

During the past several months I have been writing two hours nearly every day. I’m happy to say I am working on my second draft and today I ended on page 89. Everyday of writing feels like a celebration, I don’t know why, except for the fact, that this cookbook, which felt so monumental in the beginning, is actually coming together in a way I had not imagined and I even see an end in sight.  I think the exercise has helped me to become a better person and a better teacher, at least I hope so. Writing is good for the soul.

I know some of you have been following Arlie’s guest blog posts and I wanted to let you know that she is now the proud and happy mother of a new born baby boy, Laird Chapman, 8 pounds, 10 ounces, 20.5 inches. He is lucky to be joining Hayden, Arlie, and his big sister Cosette. It is with great joy that I share this news and a heart felt sentiment that I am observing a new generation of parents and children growing up and into a more compassionate world.  Please drop me a line and let me know if you would like to hear more stories about raising vegan children in today’s world.

With warm wishes from my kitchen to yours,

Debbie