Divine Broth

April 16, 2015/in Gluten Free, Low Sodium, Soups burdock root, lemon juice, organic carrot, organic green onion, organic stalk celery, parsley, Sea Salt, water Soup/by GboLey7

Adapted from Chakra Foods for Optimum Health by Deanna M. Minich, Ph.D., C.N.

Divine Broth

CourseSoup

Divine Broth

CourseSoup

Ingredients

5 cups water RO or purified
1 organic carrot sliced
1 organic stalk celery diced
1/2 cup parsley chopped
1 organic green onion finely sliced
1/4 cup burdock root chopped
1 tbsp lemon juice freshly squeezed
sprinkle Sea Salt

Servings:

Instructions

Boil water and add all ingredients listed. Gently simmer for 30 minutes. Serve warm.

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Creole Dressing

April 6, 2015/in Dressing brown sugar, cream sherry, dijon mustard, garlic, horseradish, lemon juice, salt, spicy mustard/by GboLey7

Creole Dressing

Servings	Prep Time
6	10 Minutes

Servings	Prep Time
6	10 Minutes

Creole Dressing

Servings	Prep Time
6	10 Minutes

Servings	Prep Time
6	10 Minutes

Ingredients

2 Cloves garlic Minced
1 tbsp lemon juice
2 tbsp spicy mustard preferably with mustard seeds
4 tsp dijon mustard
1 tbsp horseradish
1/4 cup cream sherry
1 tsp brown sugar
1/4 tsp salt

Servings:

Instructions

Place all ingredients in glass jar with lid. shake and serve.

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Asparagus, Spinach, and Quinoa Soup

January 23, 2015/in Soups, Vegetarian Main Dish asparagus, cayenne papper, Extra Virgin Olive Oil, lemon juice, onion, quinoa, salt, spinach, swiss chard, vegetable broth, water 0 stars/by TN57gb0

Asparagus, Spinach, and Quinoa Soup

Servings	Prep Time
8	1 hour

Servings	Prep Time
8	1 hour

Asparagus, Spinach, and Quinoa Soup

Servings	Prep Time
8	1 hour

Servings	Prep Time
8	1 hour

Ingredients

2 tbsp Extra Virgin Olive Oil
3 cups onion yellow, fresh, chopped
10 each asparagus fresh, spears
1 tsp salt table
3 cups water
1/4 cup quinoa dry
1 lb swiss chard fresh
14 cups spinach baby, fresh
4 cups vegetable broth
1 tsp cayenne papper dried, ground
1 tbsp lemon juice fresh

Servings:

Instructions

1. Heat oil in large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water, and cover. Cook, stirring frequently, always covering the pan again, until the onions are reduced and have a deep caramel color, 25-30 minutes.
2. While onions cook, combine 3 cups water and 3/4 teaspoon salt in a soup pot. Add quinoa. Bring to boil. Reduce heat to maintain a simmer, cover, and cook 10 minutes (will look very soupy). Chop asparagus. Add to quinoa, and cook another 5 to 10 minutes, making sure quinoa does not over-cook; may need to add some vegetable broth or water to pan.
3. Coarsely chop the swiss chard and spinach. Add to quinoa and asparagus. Continue to simmer, covered, for 5 minutes.
4. When the onions are caramelized, stir a little of the vegetable broth, making sure to get all the brown bits deglazed. Add the onions to the quinoa. Add vegetable broth and cayenne. Return to a simmer, cover, and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes more.
5. Puree the soup - either in a food processor, blender, or immersion blender in the pot. Stir in lemon juice. Enjoy!

Recipe Notes

complete nutrition notes

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Watercress and Cucumber Salad

January 22, 2015/in Salad, Veggies artichoke hearts, black pepper, celery, cucumber, hemp oil, lemon juice, red onion, watercress/by TN57gb0

Watercress and Cucumber Salad

Servings

8

Servings

8

Watercress and Cucumber Salad

Servings

8

Servings

8

Ingredients

3 cups cucumber w/o skin, sliced
2 tbsp lemon juice fresh
2 tbsp hemp oil
1 tsp black pepper
6 cups watercress greens, fresh, chopped
14 oz artichoke hearts
2 stalks celery fresh
1/2 cup red onion chopped

Servings:

Instructions

In blender, puree 1/2 of sliced cucumber (could also throw the cucumber skins in the blender, especi ally if organic), and lemon juice. While still running blender, add hemp oil slowly. Add pepper. Rinse and quarter the artichoke hearts. In serving bowl, add cucumber, watercress, artichoke, celery, red onion, and top with dressing. Can crumble on top: cajun season tofu, tempeh, or feta cheese.

Recipe Notes

complete nutrition notes click here

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Divine Broth

Creole Dressing

Asparagus, Spinach, and Quinoa Soup

Watercress and Cucumber Salad

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