OLYMPIC LUGER JULIA CLUKEY
Julia Clukey is 28 years old and grew up in Augusta, Maine and is a member of the US National Luge Team and is the reigning US National Champion and recently won her first two silver medals at the World Cup in Lake Placid in February.
Clukey finished 17th in the 2010 Olympic Games in Vancouver. She is among only four women named to the U.S. national luge team for the fall.
Julia has announced plans to compete in the 2014 Olympics in Sochi, Russia, dates for the Olympics are February 7-23, 2014.
Julia Clukey's Camp for Girls was created by the Kennebec Valley YMCA and the Maine Beer and Wine Distributors Association in 2012. The camp was expecting to host 60 girls. Instead, well before the camp opened they had reached maximum capacity at 94 campers. In 2013, Julia and the YMCA have added more staff and expect to host 120 campers for the 10-day summer camp.
For more information on Julia Clukey click here: JULIA CLUKEY
A printable version of Julia's recipe can be found on the 207 Kitchen section of our website.
Curried Sweet Potato Lentil Soup
COOK TIME: 75
TOTAL TIME: 90
2 tablespoons butter or margarine
2 medium sweet potatoes (about 12 ounces each), peeled and cut into 1/2-inch chunks
2 large stalks celery, cut into 1/4-inch pieces
1 large onion (12 ounces), cut into 1/4-inch pieces
1 garlic clove, minced
1 tablespoon curry powder
1 tablespoon grated, peeled fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
3 1/2 cups vegetable broth
1 package (16 ounces) dry lentils, rinsed and picked through
6 cups water
Yogurt, toasted coconut, lime wedges (optional)
1. In 6-quart Dutch oven, melt butter over medium heat. Add the sweet potatoes, celery, and onion and cook, stirring occasionally, until onion is tender, about 10 minutes. Add garlic, curry powder, ginger, cumin, coriander, salt, and ground red pepper; cook, stirring, 1 minute.
2. To vegetables in Dutch oven, add broth, lentils, and water; heat to boiling over high heat. Reduce heat to low; cover and simmer, stirring occasionally, until lentils are tender, 40 to 50 minutes. Serve with yogurt, toasted coconut, and lime wedges, if you like.
Serve as a side
(based on individual servings)
Total Fat: 5 g
Cholesterol: 8 mg
Sodium: 646 mg
Carbohydrates: 15 g
Protein: 15 g