Cold Cucumber Soup
1 large chilled English cucumber
1 clove garlic, minced
1 green onion, chopped
1 tablespoon chopped fresh red chili pepper (optional)
1 ½ teaspoon salt
1 teaspoon soy sauce
2 teaspoons sugar
4 teaspoons vinegar
5-6 cherry tomatoes, sliced (optional)
1 cup cold water
7-8 ice cubes (1 cup)
1- 2 tablespoons sesame seeds, ground
1. Cut the cucumber into 3-inch long thin matchsticks/slices and put them into a chilled mixing bowl.
2. Add your garlic, green onion, and red chili pepper (if used).
3. Add the salt, soy sauce, sugar, and vinegar. Mix well, gently with a spoon until the salt and sugar are well dissolved.
4. Add the water, ice cubes, and the sliced tomato (if used), and gently mix with a spoon. Let ice cubes dissolve.
5. Spoon 4 portions into individual bowls, sprinkle sesame seeds on top, and serve right away with rice (optional) on the side.
It can be served with a side of rice, but it does just fine on its own as a refreshing, easy-to-digest, and healthy summer soup!
Not only does bone broth provide a variety of health benefits, it’s also delicious and adds complexity and richness to various dishes when used as an ingredient. It’s easy to make, and is a great way to utilize vegetable and herb scraps!
1 organic whole chicken (you can certainly just use the bones for bone broth, but I find using a whole chicken adds more nutritional value as well as flavor. I typically use the leftover cooked meat to make chicken salad)
2 tbsp Apple Cider Vinegar
Salt (I recommend using a nutrient dense salt such as Gray Sea Salt)
In-season spring herbs and vegetables (I like to freeze my vegetable and herbs scraps and use those) You can use any variety you choose, but pick at least 3 different items to use. Consider using these springtime favorites:
Add whole chicken to stock pot, cover with water. Add apple cider vinegar and salt (add a generous amount of salt). Allow to sit for 30-45 minutes with no heat—this allows the apple cider vinegar and salt to pull nutrients from the chicken.
Bring pot to boil and boil chicken for an hour. As chicken boils, remove “scum” from the surface using a large spoon.
Remove chicken from the pot and allow it to cool enough to handle. Remove skin, add back to pot. Separate the meat from the bones and add bones back to the stock pot and return to boil. Save chicken meat for chicken salad, sandwiches, or another quick meal.
Add your choice of spring vegetables and herbs (or scraps) to the pot. Cover with lid, reduce heat to low and cook for 16-24 hours. You may wish to add more salt, or even add a little lemon juice to the pot for flavor.
Remove bones from the pot, and strain broth. I prefer to add my broth to mason jars and once sufficiently cooled, refrigerate.
Enjoy a cup of bone broth on its own, use it as a soup base or for cooking pasta, as a flavorful and nutritious addition to a sauce, stew, or marinade. It is freezable as well—I like to add my bone broth to an ice cube tray and add a cube to pretty much whatever I’m cooking for dinner. The possibilities are endless and delicious!
This delicious, creamy, comforting (and healthy!) soup has been famously circulating in our family for many years. It was originally heard in the 80s by my mother one morning on the radio while we were stuck in traffic. Amazingly, she repeated it over and over in her head until she was able to write it down! And, as they say, the rest is history.
Mushrooms are an amazing protein substitute. Rich and hearty, they provide many vitamins (such as vitamin B, copper, potassium, and iron) and antioxidants (such as glutathione and ergothioneine). They are naturally low in sodium, which is also good for a healthy heart.
Give this easy soup a try on your next cold, frigid day; and it is sure to warm you up—body and soul!
1 small onion, chopped
1 clove garlic, chopped
2T grass-fed butter
4C chicken broth
¾ lb. each of mushrooms and parsnip, chopped
1t salt, to taste
½ t pepper, to taste
½ t agave (optional)
1C organic sour cream
Saute the onions and garlic in butter until tender. Add mushrooms and cook until the give up their juice and begin boiling. Continue to simmer until juice evaporates and mushrooms begin to fry. (This is important—it gives the soup that wonderful mushroom-y flavor!)
Finely chop parsnips in a food processor (it is much easier). Add to mushroom mix, add chicken stock. Simmer until tender, about 30 minutes.
Stir in sour cream and simmer for a few more minutes, and serve!
I came across this idea online and decided to test it out - I love using silicone muffin tins for baking eggs and leftover veggies for a quick breakfast, but these looked nicely portable and easy to make for breakfast on the run. My initial idea to create a phyllo, pear and prosciutto tart today was derailed by the fact that I always forget phyllo needs a day in the fridge before I can hope to use it - and I was hungry now. So let the testing begin!
After chopping the garlic, let it sit on the cutting board for several minutes, this increases its disease-fighting potential by making an enzyme called allicin more potent.
Heat a teaspoon of sesame oil in a large pot on medium high heat. Add onions and sauté 1-2 minutes. Add garlic, sauté another minute, and then add ginger, sautéing an additional minute.
Add stock and bring to a boil. Add salt and soy sauce.
Add raw chicken breasts and rice to pot, continue boiling on medium high heat.
Cook for 10 minutes, remove chicken breasts. Cover pot and cook for an additional 10 minutes.
Chop chicken into small pieces, add back to pot. Season with salt and pepper to taste.
Garnish with scallions.
To start your day, I love this savory Congee. It’s packed with several powerhouse food herbs to nourish your body. Enjoy it plain, or with a cup of green tea as an easy way to start your day.
In addition to your rice, add: