Roasted Winter Squash Soup
- 1 large butternut squash (or buy pre-cut squash) peeled, seeded and cut into 1” chunks
- 2 medium onions, peeled and quartered
- 3 cloves of garlic, peeled and diced
- 2 organic green apples, peeled, cored and cut into chunks
- 2 Tabl. Extra Virgin Olive Oil
- 1 tsp Pink Himalayan salt
- 1 tsp. Chili Powder
- 1 16oz. box of Organic Vegetable Broth or Chicken Broth, Low Sodium
- Organic Greek Yogurt
Preheat oven to 400
In large roasting pan (or two cookie sheets) toss squash, onions, garlic and apples with olive oil. Season with salt and chili powder. Roast for 30 minutes, stir well and roast 15 minutes longer or until vegetables are tender and starting to brown.
Put half of vegetables with half of broth in blender and blend until smooth. Repeat with second batch. May need more broth or a little water to reach desired consistency.
Place in saucepan and heat.
Serve with a teaspoon of Pesto sauce and a Tablespoon of Organic, plain Greek Yogurt.
Many of you are probably familiar with the traditional broccoli salad and may have thought of it as unhealthy, not so! Fat is back (healthy fat 🙂 so use REAL mayonnaise or Avocado mayonnaise and enjoy!
- 1 large bunch of organic broccoli cut into small pieces
- 4 strips of nitrate free bacon, cooked until crisp and broken into small pieces
- 1/4 cup raw sunflower seeds, toasted
- 1/2 cup golden raisins
- 1/4 cup diced red onion
- 6 Tabl. Real mayonnaise or Avocado Mayonnaise
- 3 Tabl. sugar
- 2 Tabl. Apple Cider Vinegar
Combine all of above ingredients in small bowl
Steam the broccoli until “crisp tender” and cool. Soak raisins in 1 cup hot water for 5 minutes and drain.
Combine broccoli, raisins, sunflower seeds, onion and bacon in large bowl. Mix in dressing.
This keeps for days!
Festive Kale Salad
For Pecan Parmesan Topping
- 1/2 cup chopped pecans, toasted
- 2 tsp. olive oil
- 1 1/2 tsp. nutritional yeast
- 1/4 tsp. Pink Himalayan salt
Mix thoroughly and set aside
- 3 Tabl. Apple Cider Vinegar
- 2 Tabl. fresh lemon juice
- 2 Tabl. honey or pure maple syrup
- 1 Tabl. Extra Virgin Olive oil
- 2 Tabl. unsweetened applesauce
- 1/2 tsp cinnamon
- 1/4 tsp. Pink Himalayan salt
- 1/2 tsp. grated fresh ginger root
- 1 head of Kale, de-stemmed and chopped into bite size pieces
- 1 apple, cored and chopped
- 1/4 cup dried cranberries
Pour dressing over kale and “massage” for 3-4 minutes. Add apple and massage until apple is coated with dressing. Let sit for 2-3 hours or over night.
Top with Pecan Parmesan Topping and Dried Cranberries!
- 2 large heads of Romaine Lettuce, chopped
- 1 jar of marinated artichoke hearts, chopped
- 1/2 can of pitted olives, sliced
- 3 stalks of celery, sliced
- 1/4 cup Pine Nuts, toasted
- 1/4 cup dried cranberries
- 1 Avocado, diced
- 1/2 cup Feta Cheese, crumbled
- 2 lemons, Juiced
- 1/4 cup olive oll
- 1/4 tsp. salt
- 1 tsp. dried dill weed
Immune Building Soup
15 minute prep time – 1 hour cook time
1 oz Astragalus root
1 Inch Fresh ginger, diced
½ Cup Brown rice
6-8 Cup Organic vegetable broth
2 Tbsp. Olive oil
½ Cup Onions, diced
½ Cup Carrots diced
½ Cup Shitake mushrooms, sliced
½ Cup Red pepper, diced
6 Cloves of garlic, minced
1 Tbsp Miso
¼ Cup Parsley, chopped
Simmer Astragalus root, ginger, rice and stock in large pot for one hour. In separate pan saute onions, carrots, mushrooms and pepper for 5 min, add garlic and sauté 1 minute more. Add to soup broth and simmer for 30 minutes. Add miso and parsley, do not boil.
Astragalus root can be found in health food stores. It looks like a big tongue depressor.
Lentil & Brown Rice Soup
1 Large onion, chopped
1 Stalk of celery, chopped
3 Garlic cloves, minced
½ Tsp Dried basil
½ Tsp Dried oregano
½ Tsp Dried thyme
1 Bay leaf
½ Cup Minced parsley
2 Tbsp Cider vinegar
1 Tsp Sea salt
Fresh ground pepper to taste
In large Dutch oven or soup pot, combine broth, water, lentils, rice, tomatoes, carrots, onion, celery, garlic, basil, oregano, thyme and bay leaf. Bring the soup to a boil, reduce heat, cover pan and simmer for 45 minutes or until rice and lentils are tender. Remove and discard bay leaf.
Stir in parsley, vinegar, salt and pepper. If necessary, thin the soup with additional hot water.
Walnut Green Bean Salad
1 lb. Green beans trimmed and snapped into 1 inch lengths, cooked until tender
1 Cup Cherry tomatoes, halved
1/3 Cup Chopped parsley
¼ Cup Diced red onion
¼ Cup Chopped, toasted walnuts
2 Tbsp Olive oil
1 ½ Tbsp Rice Vinegar
1 Tbsp Water
1 Tbsp honey
½ Tsp Dijon mustard
¼ Tsp Salt
¼ Tsp pepper
Vinaigrette – mix all ingredients together:
Combine all above ingredients and toss with vinaigrette.
Green Gulch Salad
1 bunch of watercress, rinsed and leaves removed from thick stems
1 small head of red leaf lettuce, washed and broken into small leaves
1 small head of butter lettuce, washed and broken into small leaves
3 mandarin oranges, peeled and cut into bite size pieces
1/2 cup toasted, slivered almonds
6 oz. of Feta Cheese, crumbled
2 Tablespoons of white wine vinegar
1/2 cup of Extra Virgin Olive Oil
2 teaspoons shallot, minced
6 Tablespoons fresh orange juice (or frozen reconstituted)
Toss watercress, red lettuce and butter lettuce in salad bowl with dressing (may not need all of it, save extra for later use). Top with orange slices, slivered almonds and Feta Cheese.
Chicken Barley Corn Soup
This is truly a winter soup to warm you up and very hearty and filling!
4 organic chicken breasts or skinless thighs
6 cups of organic chicken broth
1 Tablespoon extra virgin olive oil
1 onion, minced
3 carrots, sliced
3 stalks of celery, sliced
6 sprigs of parsley, minced
1 bay leaf
1 1/2 teaspoon dried basil
1 teaspoon thyme
1/2 teaspoon ground cumin
1 teaspoon Pink Himalayan salt
1/4 teaspoon ground black pepper
1/2 cup barley, washed and drained
4 cups of organic, frozen corn
1/2 cup thinly sliced green onions
In large soup pot heat olive oil and add onions. Sauté for 2-3 minutes. Add 4 cups of the chicken stock and bring to a boil then add chicken, cook 20 minutes then remove chicken and cool and chop into 1/2 inch pieces.
While chicken is cooling place barley, carrots, celery, parsley, bay leaf, basil, thyme, cumin, salt and pepper into broth and simmer for 30 minutes. Place remaining 2 cups of broth in blender and add 2 cups of the corn, puree until smooth. Add to chicken broth along with remaining 2 cups of corn and chopped chicken. Simmer 10 minutes.
Serve topped with green onions. Optional topping sour cream.
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