How about steepin’ out with some new veggies in 2015?
This soup is a light and refreshing chowder delicious on it’s own and even better with roasted fish added. Due to my delicate constitution (or delicate humors) I can’t eat onions/leeks/garlic lately but the herbs give this soup tons of flavor.
When peeling the celery root you will notice a strong celery flavor (didn’t see that coming!) but I guess I was surprised as it looks nothing like celery. It has a mild flavor that is an excellent potato substitute. Double down on the parsnip for a sweeter soup.
The herbs will come off their stem when cooking–no need to take off leaves in advance.
Celery root, peeled and cubed
Parsnip, peeled and cube
Big bunch or fresh oregano and/or thyme
Kale or other green vegetable
Cover celery root, parsnip and herbs with water and bring to a boil
These muffins are very tasty and somehow better in the mini muffin cups. I blended a whole orange in my NutriBullet which gave them an extra level of moistness and flavor. You can also squeeze an orange or put it in a blender or food processor.
1/2 cup coconut flour (sifted)
1 orange (blended or squeezed)
2 bananas (very ripe/blended with back of fork)
1/4 teaspoon salt
1/4 cup chopped walnuts
1 teaspoon vanilla
1 tablespoon pumpkin pie spice or cinnamon
1/4 cup ghee or butter melted
Grease muffin pan with coconut oil
Combine all ingredients and pour into pan
Bake @400 degrees about 12 minutes
Let cool and gently remove from pan with a small spoon
Don’t let the luscious looks of this puddin’ fool you–it is a health food!
Although it tastes like a treat and satiates a chocolate craving it is loaded with nutritious ingredients. It has the same light and creamy texture as traditional chocolate pudding though (prepare yourself) it is not nearly as sweet.
Mint leaves are delicious in this recipe and (ta da!) also aid in digestion. You can also add in fresh ginger or even cayenne pepper for a spicy kick.
Ideally, making chicken soup is a leisurely affair involving a bath and/or a nap. You could make it in a couple of hours–but I like to make a day out of it.
All you really need to make it is a big pot, a chicken, water, onion and salt. I make it differently each time depending on what I have on hand. It is a great way to cook all those extra farm box veggies and I sometimes freeze the parts I don’t use (kale ribs etc.) for this purpose. A typical recipe combination I use is listed below.
You will have many meals from this one dish: chicken dinners, sandwiches, and plenty of broth to freeze.
One whole organic, free-range chicken (I like Mary’s Chicken)
Celery greens (adds a lot of flavor)
Onion, cut in half
Whole garlic, cut in half
Burdock root (medicinal)
Fresh Dill and Thyme (put in spice bag or wrap in cheesecloth)
Put all ingredients in stock pot, cover in water and add salt. Bring to a boil.
Once it reaches a boil, add more salt. You may also skim the fat off at this time.
Simmer uncovered for 40 minutes.
Turn off heat and cover.
Take a nap and/or bath.
Allow chicken to continue to cook with heat off for 1-2 hours.
Remove chicken and allow to cool.
Scoop out vegetables with a mesh strainer and discard. Rinse out the spice bag for reuse.
Once cool remove from bones and shred. You can freeze the carcass for another use.
Remove broth–I like to use a glass measuring cup for easy pouring.
Store in glass and plastic containers for the refrigerator and freezer.
I decided to start making my own almond milk to avoid the additives in the store bought but after tasting my homemade almond milk I would make it for the flavor alone. It is light, fluffy, creamy and just scrumptious.
Good enough to be desert!
One cup almonds
Four cups water
Soak almonds at least overnight in water in the refrigerator.
Rinse and put in blender with four cups fresh water.
Blend for one minute –add cinnamon and blend for another minute.
I got a jelly strainer bag from the hardware store and secured it over the top of the blender before carefully pouring into a bowl. I then squeezed out all the liquid. I plan on using the excess nut meat in a recipe. You can also put the contents of the blender through a cheesecloth or buy something called a “nut bag” for this purpose.
I came out with four cups of heavenly almond milk-the same amount as a 32 ounce store bought carton.