Sauerkraut in a Mason Jar

Sauerkraut in a Mason Jar

Course Side Dish, veggie, salad
Servings 10

Ingredients
  

  • 1 head cabbage shredded
  • 1 tbsp pickling salt

Instructions
 

  • 1. Sterilize 4 quart jars, lids, bowls, and other utensils to be used in packing the kraut by placing in boiling water for 10 minutes or in the dishwasher.
  • 2. In a non-reactive bowl (stainless steel or ceramic is good), thoroughly mix shredded cabbage and salt, bruising cabbage to start to release juices. Allow to stand for 5 minutes.
  • 3. Using your hands, press down and massage cabbage or use a masher. Continue until the cabbage becomes soft and you can see juices in the bottom of the bowl.
  • 4. Pack in sterilized jars. With wooden spoon, press cabbage down firmly, trying to release any air pockets as best you can. Continue to pack in jar until cabbage is about 1/2 inch from top of jar, and juices are about 1/4 inch from top.
  • 5. If juice from cabbage is not covering the cabbage in the jar, make a quick brine (boil 1.5 Tablespoons of pickling salt with 1 quart water) and pour over cabbage.
  • 6. Place lid on jar just tightly enough to keep out air.
  • 7. Keep jar between 65 degrees F and 72 degrees F for 2-3 weeks (place on tray or surface where you can catch and discard any juices that bubble through the lid)
  • 8. When bubbling stops, check to be sure there is still enough juice to cover the kraut. If not, make brine again and cover cabbage.
  • 9. Re tighten lid and store in refrigerator.

Bone Broth

Why is bone broth so healthy?? Answer:

1. Heal and seal your gut. The gelatin in bone broth protects the gut by supporting mucosal lining, and by providing proteins that support the immune system.

2. Protect your joints. Taking glucosamine supplements to help with joint pain has been common knowledge for years, but it turns out that bone broth has glucosamine too. But unlike pills, the broth also includes a host of other goodies that help keep your joints happy, healthy, and pain-free. The chondroitin sulfate in bone broth has been shown to help prevent osteoarthritis.

3. Look younger. Bone broth is a rich source of collagen. You can find collagen in all kinds of “plumping” products these days, but why stick it on the outside when you can drink it? Not only is drinking it cheaper, but it can make your skin, hair, and nails look just as radiant.

4. Sleep better, and feel better. The glycine in bone broth has been shown in several studies to help people sleep better and improve memory by supporting neurotransmitter formation.

5. Immune support. Mark Sisson, author of The Primal Blueprint, actually calls bone broth a “superfood” thanks to the high concentration of minerals. He says that the bone marrow can help strengthen your immune system. (Something that won’t surprise your grandma who always made you her famous chicken soup when you got sick!) A Harvard study even showed that some people with auto-immune disorders experienced a relief of symptoms when drinking bone broth, with some achieving a complete remission.

6. Stronger bones. The phosphorus, magnesium, and calcium in the bones seeps out into the broth leaving you with the essential building blocks for healthy bones.

7. It’s very economical! What else were you going to do with those chicken carcasses, soup bones, and veggies going bad in your fridge?

Bone Broth

Course Drinks, Soup
Servings 8

Ingredients
  

  • 4 lb Bones free range chicken bones, beef marrow/ any organic bones labelled 'soup'- may even use fish heads
  • 1/2 cup apple cider vinegar
  • 4 quarts water
  • 3 stalks celery
  • 3 medium carrots halved
  • 3 medium onions quartered
  • 1 bunch parsley
  • 1 tbsp sea salt

Instructions
 

  • 1. Place bones, vinegar, and water in large stew pot. Let sit for one hour. Add more water if needed to cover bones.
  • 2. Transfer pot to stove top. On medium heat, add celery, carrots, and onions. Bring to boil, and skim any film from top; discard.
  • 3. Reduce to simmer. Cover and cook for 24-72 hours (can turn off burner overnight, put pot in fridge, and restart in morning if you prefer)
  • 4. For the last 10 minutes, add the parsley.
  • 5. Cool broth in refrigerator for 30 minutes to 1 hour. Strain broth and discard bones and vegetable remnants.
  • 6. May store in fridge for up to 7 days. May freeze broth in ice cube trays, or freezer safe containers for up to 6 months.
  • Use in soups, stews, smoothies, or drink on it's own.

Ginger Roasted Pumpkin and Quinoa Salad with Mine, Chilli, and Lime

Pumpkin Quinoa Dish

Ginger Roasted Pumpkin and Quinoa Salad with Mine, Chilli, and Lime

Course Main Dish, Side Dish
Servings 8 servings

Ingredients
  

  • 2 lb pumpkin roast, peel, and cube into bite size pieces
  • 1 tbsp ginger freshly grated
  • 2 green or red chillis finely chopped
  • 2 tbsp olive oil extra virgin
  • 2 teaspoons pure maple syrup
  • 2 bunch cilantro finely chop one bunch; set leaves of other bunch aside
  • 1 pinch sea salt and pepper to taste
  • 1 cup quinoa
  • 1.5 cups water
  • 2 limes juiced
  • 1 bunch mint leaves
  • 1/2 cup pumpkin (pepita) seeds

Instructions
 

  • Pre-heat oven to 200-400 degrees F. Combined roasted pumpkin with ginger, chilli, garlic, olive oil, maple syrup and cilantro. season with salt and pepper. Spread out on large baking sheet. Bake 25-30 minutes, turning once or twie or until the pumpkin is golden and soft through. Remove from oven and cool slightly. In small saucepan, boil quinoa in the water. reduce heat to simmer and cook for 10-12 minutes until quinoa absorbs all the water. turn off heat and keep lid on, steaming for 5 more minutes. Remove lid and fluff quinoa. In large bowl, combine pumpkin mixture and quinoa. juice lime over mixture, and add mint and other cilantro leaves. Add more salt and pepper if needed. Sprinkle top with pumpkin seeds. This dish may be served warm or cool.

Moroccan Carrot Lentil Soup

Recipe adapted from http://www.acedarspoon.com/moroccan-carrot-red-lentil-soup/

Moroaccan Carrot Lentil Soup

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Soup
Servings 6

Ingredients
  

  • 2 tbsp olive oil
  • 1 med sweet onion
  • 3 cloves Garlic, minced
  • 7 med carrots, peeled, chopped
  • 1 tsp cumin
  • 1 tsp turmeric
  • 2 tsp coriander
  • 1/2 tsp paprika
  • 1/4 tsp cinnamon
  • 2 cups Lentils
  • 1 15-oz can Diced Tomatoes
  • 6 cups vegetable broths
  • Salt and Pepper to taste

Instructions
 

  • Heat 2 tablespoons in a large pot over medium heat. Saute the onion and garlic until soft. Add the carrots and saute until carrots are tender. About 10-12 mins.
  • Add the spices and saute for an additional 2 mins.
  • Add the vegetable broth, diced tomatoes, and lentils and stir to combine. Simmer on low heat for about 20 mins, or until lentils are tender.
  • To create a creamy soup, use a blender and blend soup in portions or use an immersion blender.
  • Serve soup with fresh cilantro, crushed red pepper, and fresh lemon juice.

Citrus Glazed Salmon

Citrus Infused Salmon

Course Main Dish
Servings 4 people

Ingredients
  

  • 4 5 oz salmon filets, skin removed
  • 2 tbsp honey
  • 2 tbsp fresh orange juice
  • 2 tbsp Fresh Lemon Juice
  • Salt and Pepper to taste

Instructions
 

  • Heat oven to 400 degrees F.
  • Place salmon on a sheet pan and season with salt and pepper.
  • Whisk together the honey, orange juice, and lemon juice. Pour the honey mixture over the salmon.
  • Bake the salmon until cooked through, about 12 mins depending on thickness. Twice during the cooking, brush the glaze that has accumulated at the bottom of the pan over the fish.
  • Remove from the oven, serve, and enjoy!

Lentil Mint Salad

lentil

Adapted from kalynskitchen.com

Lentil Mint Salad

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people

Ingredients
  

  • 1 cup Lentils
  • 4 tbsp olive oil
  • 5-10 cloves garlic
  • 1/4 cup Mint, fresh, finely chopped
  • 3 tbsp Parsley, fresh, chopped
  • 4 tbsp Fresh Lemon Juice
  • 1 1/2 tsp ground cumin
  • 1/4 tsp allspice
  • Salt and Pepper to taste

Instructions
 

  • Rinse the lentils over running water and pick out the broken ones or any small stones. Put the lentils in 3 cups of water and bring to a boil. Simmer gently, until tender, about 25-30 minutes.
  • While lentils cook, very finely mince fresh garlic cloves. Heat 2 Tbsp of olive oil in small frying pan, add garlic, and saute over low heat for about 7-8 mins.
  • While garlic cooks, finely chop your desired amount of fresh herbs, mint and parsley.
  • In a small bowl whisk together lemon juice, the other 2 T of olive oil, ground cumin, and ground allspice.
  • When lentils are tender, drain well and return to the pan. Turn heat back on under pan with the garlic and add lemon dressing mixture to heat for about 1 min.
  • Pour heated dressing over the lentils, then gently stir in fresh herbs. Season with salt and pepper.

Orange Twist Mashers

sweet potato

Adapted from The Canyon Ranch Kitchen

Orange Twist Mashers

Try a new blend of flavors with this classic veggie.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients
  

  • 2 med Sweet potatoes, washed, 1 inch cubes
  • 2 tbsp Orange juice, fresh squeezed
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black pepper, freshly ground
  • 1/4 tsp Ground cinnamon
  • 1/2 tsp Pure vanilla extract

Instructions
 

  • Place 6 cups water in a large saucepan and bring to a boil.
  • Add potatoes and cook for 15-20 minutes, until potatoes are tender.
  • Turn off heat and drain water. Place saucepan back on burner for 30 or more seconds to dry potatoes.
  • Add remaining ingredients and mash with a potato masher until all ingredients are mixed well. Potatoes will be slightly lumpy.

Healing Chicken Ginger Soup

ginger soup

Adapted from www.NourishingMeals.com

Healing Chicken Ginger Soup

Enjoy this recipe featuring a wonderful blend of flavors.
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 6

Ingredients
  

For the Broth

  • 2 pounds Organic chicken breast
  • 8 cups water
  • 1 large Onion, chopped
  • 3 stalks Celery, chopped
  • 1 large Carrot, chopped
  • 1 head of garlic Whole, cut in half cross-wise
  • 1/4-1/2 cup Ginger, finely chopped
  • 1 tsp crushed red chili flakes
  • 2 cups Shiitake mushrooms, chopped
  • 1 stalk Lemongrass, fresh, chopped
  • 1 tsp Black peppercorns, whole
  • 3 tsp Sea Salt

For the Soup

  • 1 medium Onion, chopped
  • 3-4 stalks Celery, chopped
  • 3 medium Carrots, chopped
  • 2-3 cups Shiitake mushrooms
  • Cooked chicken pulled away from bone and chopped
  • Salt and Pepper to taste

Instructions
 

  • For the broth: Place all ingredients for broth into a 6-quart pot. Cover and bring to a boil, reduce heat to med-low and simmer for 1.5 hours. Strain broth into a large bowl. Place chicken breasts onto a plate to cool. Pour the broth back into the pot. Once chicken is cooled, remove the skin, pull the meat from the bones and chop the chicken into bite size pieces.
  • Place all of the veggies for the soup (onion, carrot, celery, and shiitake mushrooms) into the pot with the broth. Cover and simmer for about 15-20 mins. Add the chicken. Season with salt and pepper to taste. Simmer a minute or two more until the veggies are soft. Enjoy!

Ginger Sesame Roasted Chickpeas

Maria Tadic,RD, is a Stone Soup blogger and author of beanafoodie.com

Ginger Sesame Roasted Chickpeas

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6 servings

Ingredients
  

  • 2 cans (5.5oz) Garbanzo Beans rinsed and drained
  • 1 tbsp olive oil
  • 3 tbsp soy sauce
  • 1 tsp ground ginger
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp Cayenne Pepper
  • 1/2 tsp black pepper
  • 2 tbsp sesame oil

Notes

1.  Lightly coat cookie sheet with olive oil. Place rinsed beans on cookie sheet in oven.  turn oven to 425 and set timer for 6 minutes.
2.  While oven is warming up and beans are drying in oven,  combine all other ingredients in medium size bowl.
3.   Transfer beans to mixture in bowl and coat evenly.  Spread onto cookie sheet, and place in oven for 30 minutes.  Check and toss every 5-10 minutes.  Chickpeas are done when golden brown and crunchy.

Greek Cardune

Greek Cardune

Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Side Dish
Servings 8 servings

Ingredients
  

  • 4 cups immature burdock flower stalks sliced, parboiled 1 minute in salted water with dash of vinegar
  • 2 cups vegetable stock
  • 2 medium yellow onions diced
  • 1/4 cup oliv oil
  • 4 small tomatoes sliced
  • 2 cups organic carrots sliced
  • 2/3 cups basmati brown rice
  • 3 tbsp dried dill weed
  • 1 lemon juiced, and put 1/2 of lemon in sauce pan
  • 1 tsp iodized sea salt
  • 1/4 tsp Cayenne Pepper

Notes

Combine all ingredients in saucepan.  Simmer on low for 70 minutes, or until rice is tender.