Healthy Winter Cabbage Soup

I cannot say enough about this soup!  Every bite is a treat, every spoonful contains a little different combinations of flavor teasing you into the next bit and the next bite!!!!!!!! This is a fabulously healthy soup

Ingredients

Directions

1. Get out the 8 quart pot.
2. Boil 1 quarts of water in a kettle.
3. Dice onions and garlic
4. Add celery, carrots and squash
5. Cover the bottom of the pot with olive or grape seed oil and stir-fry the above veggies. Add at least a tablespoon of sea salt and lots of black pepper. When hot, not tender, pour in the boiling water and boil another kettle of water.
6. Add to the soup and boil: tomatoes and puree,
7. Slice a whole cabbage as small as you’ll be comfortable eating, and to avoid really bad slurping noises. Put it in the pot as you go .
8. Add fresh parsley,basil and chives.
9. Cover the pot and boil the heck out of it. It’s done when the celery is no longer hard and the thick bits of cabbage are a bit translucent. The pot can cool overnight on the counter before you store it in the fridge.

EAT AND ENJOY:)

Vegetable Super Juice

This juice is a popular one for breakfast as it gives your energy levels a boost, wakens your digestive system whilst giving your body a nutrition, yet gentle start to the day. 8 oz. mixed with 8 oz. of distilled water is usually enough to keep you going until lunchtime. If you are keen to get ‘6-a-Day’ this is a pretty good start!

Ingredients:

• 1 whole cucumber
• 4 sticks of celery
• 2-4 handfuls of spinach
• 8 lettuce leaves
• Any other greens!
• Optional boosters: parsley and fresh alfalfa sprouts

Directions:
Juice all ingredients and mix 50/50 with distilled water. Add optional lemon juice to taste.

Leafy Green and Ginger Stir Fry

Ingredients

• ½ a squash, seeds scooped out and cut into 1/2 inch pieces (if using a squash with a thick skin then peel the skin first)
• 1 onion, finely sliced
• 1/2-1 inch piece of ginger, peeled and chopped
• 2-3 garlic cloves, peeled and chopped
• A few handfuls of chopped leafy greens (spinach, chard or green cabbage)
• 1 red or green chilli, finely chopped
• 2 tbsp extra virgin olive oil or coconut oil
• Fresh juice of ½ a lemon
• Himalayan crystal salt or celtic sea salt
• Freshly ground pepper

Instructions:

1. Heat the oil in a large frying pan or a Wok pan and gently fry the onion for a few minutes.
2. Add the ginger, chilli and garlic. Cook for a minute or so, but be careful that the garlic does not get burnt as it gets bitter otherwise.
3. Add the squash and a pinch of salt. Gently fry until the squash is just tender.
4. Toss in your leafy greens and add in a bit of lemon juice.
5. Season with pepper to taste.

A great side to any any time. Enjoy!

Quinoa & Apple Breakfast Warmer

Quinoa is a gluten free grain. It is an ancient grain from South American that is high in protein and very versatile. Try it for breakfast as a substitute for oatmeal or cream of wheat or with lunch of dinner in place of rice.

Ingredients:

• ½ cup of quinoa
• 1 apple
• ½ lemon
• Cinnamon
• Optional: raisins

Instructions:

1. Cook the quinoa according to the packet instructions. Then bring to the boil and simmer for 15 minutes.
2. As you’re reaching the end of the 15 minutes, grate the apple in and cook for a further 30 seconds, grate in the zest of the lemon and squeeze a little lemon in to taste. Now serve in bowls with a sprinkle of cinnamon and voila! Delicious and warming.

Note: if you want to add raisins (and I only recommend this while transitioning) then throw them in just before you grate in the apple.

Sweet Potato Soup

Sweet potatoes do not only taste good but are SOOO good for you. They are pack with string antioxidants like A ad C and also know to help to lower blood pressure and stabilize blood sugar.

Ingredients

• 2 cloves garlic
• 1 onion, sliced
• Two pinches of ground ginger
• Two pinches of dried chilli flakes
• 2 tbsp extra virgin olive oil
• 1 lb. sweet potatoes, peeled and cut into cubes
• 1 cup hot yeast-free/organic vegetable stock
• 1 cup coconut cream
• 3 Tbsp. fresh coriander leaves, chopped
• Himalayan Crystal Salt or Celtic Sea Salt
• Freshly ground black pepper
• 2 Tbsp. spinach leaves, to garnish

Instructions

1. Heat the oil in a saucepan over a medium heat. Add the garlic and onion and fry for 3-4 minutes, until golden and softened.
2. Add the chili flakes and ground ginger and fry for one minute, then add the sweet potato and cook for 2-3 minutes.
3. Add the stock and coconut milk. Bring to the boil then reduce the heat to simmer for 8-10 minutes, then add the coriander.

Marinated Salmon Fillet Asian Style

The mixture of flavors of the chilies, ginger and lime with the salmon is sure to warm any soul!

Ingredients:

• 1.5-2 lbs. salmon fillet with skin
• 2 Tbsp. fresh coriander
• 2 red chillies
• 1 Tbsp. black peppercorns
• 3 Tbs. fresh grated ginger
• 2 lemongrass stalks
• Fresh lime peel from 4 organic/unwaxed limes
• 2 Tbsp. Bragg’s Liquid Aminos
• 4 Tsp. Himalayan Crystal Salt or Celtic Sea Salt
• 1 Tbsp. oyster sauce
• 1 handful of sesame seeds

Instructions:

1. For the marinade wash the coriander, drain it and hack it into fine pieces. Crush the peppercorns in a mortar, wash the chillies, halve and deseed them and cut into fine pieces.
2. Wash the lemongrass and cut into thin slices. Wash the ginger and cut into small dices.
3. Mix the coriander with the lime peel, ginger, lemongrass, pepper, chili, salt, oyster and Bragg’s Liquid Aminos.
4. Lay the salmon fillet skin side down into a form which the salmon fits in and spread the marinade evenly over the salmon filet. Cover the salmon with cling film and let the marinade soak in for two days in the fridge.
5. Roast the sesame seeds in a frying pan without any fat until they turn golden. Remove the whole marinade from the salmon fillet after two days and sprinkle the sesame seeds onto the salmon.
6. To serve cut the salmon into thin slices.

Immunity Broth- Restore health & Prevent disease

Support your health:

1. A person’s diet contributes significantly to preventing disease and restoring health.
2. The 3 most important immune boosting food groups include: Protein, fruits & Vegetables and whole grains.
3. Avoid highly processed starches and sugary (bad carbs) can help improve our health.

Tips for better health:

1. Do not skip breakfast!! Start your day our right !
2. Work in at least  2 servings  vegetables with each meal, 2-3  fruits a day and 6 veggies.
3. Limits sweets and processed foods. Choose fresh fruits, veggies and nuts for healthy snacks.
4. Buy local,seasonal and fresh foods whenever possible.

Immune Boosting Broth

This recipe provides the healing benefit of roots and leafy green vegetables to help stimulate the liver and enhance immune function.

Ingredients:

• 2 C vegetable or chicken broth (organic or home made is best)
• 4 chopped shallats
• 2 chopped carrots
• 2 stalks chopper celery
• 2 shitake ushrooms
• 2 cloves chopped garlic
• 2 ounces of organic cooking greens ( a mix of chard, collard greens, kale spinach and/or mustard greens…)

Directions:

1. Bring the pot of broth to a rolling boil
2. Add chopped carrots, garlic,celery,  shallots and mushrooms, simmer on loe heat for 10 minutes.
3. Mix in cooking greens, tuen off heat.
4. Let sit covered for 5 minutes
5. Season with salt , pepper or dash of cayenne pepper for taste
6. Serve

** You may also add chicken, beef, shrimp to increase protein content if this healthy dish.

Gluten Free & Dairy Free Pumpkin Pie

• 1 cup canned pumpkin (not pumpkin pie mix)
• 1/2 cup Original Bisquick® mix
• 1/2 cup sugar
• 1 cup evaporated milk (from 12-oz can) *
• 1 tablespoon butter or margarine, softened
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon GF  vanilla
• 2 eggs  or egg substitute)
• 1/2 cup chopped pecans
• 1 1/2 cups frozen (thawed) whipped topping ( Rice Whip)
• 1/4 teaspoon pumpkin pie spice
• 8 pecan halves, if desired

To make dairy free :

• Evaporated milk substitution: use 1 cup rice or almond milk plus 1/3 cup dark maple syrup
• Ready Rice Whip  for traditional cool whip

Directions:

1. Heat oven to 350ºF. Spray 9-inch glass pie plate with cooking spray.

2. In medium bowl, stir pumpkin, Bisquick mix, sugar, milk, butter, 1 1/2 teaspoons pumpkin pie spice, the vanilla and eggs until blended. Stir in chopped pecans. Pour into pie plate.
3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour.
4. Stir whipped topping and 1/4 teaspoon pumpkin pie spice. Garnish pie with topping and pecan halves. Store covered in refrigerator.

Garlic-Herb Mushrooms

Ingredients:

• 3  cloves garlic, minced
• 3  shallots, peeled and cut into thin wedges
• 2  Tbs. EVOO
• 1 1/4  pounds maitake, shiitake, oyster, or white button mushrooms, broken into clusters or sliced (about 8 cups)
• 1/4  c nipped fresh mixed herbs such as tarragon, rosemary, basil, oregano, and/or parsley
• 1/4  tsp.coarse salt or sea salt
• 1/4  tsp. cracked black pepper

Directions:

1. In a large skillet cook garlic and shallots in hot oil over medium-high heat for 2 minutes.
2. Add maitake mushrooms.
3. Cook, carefully stirring occasionally, for 10 to 12 minutes until tender. (Button and oyster mushrooms will take a total of 6 to 8 minutes; shiitake mushrooms need only 4 minutes.)
4. Stir in herbs, salt, and cracked pepper.
5. Serve

Loaded with antioxidant and great dish to serve with chicken, steak or veal.

Sparkling Red and Green Tea

Ingredients:

• 2 C water
• 4 Individual-size green tea bags
• 12 oz. frozen organic juice concentrated such as cranberry-raspberry or blackberry
• 1 bottle of club soda or sparkling water
• 1/4 c fresh berries or lemon wedge to garnish.

Directions:

1. Bring 2 cups water to boiling.
2. Steep 4 green tea bags in boiling water according to tea package directions.
3. Remove and discard tea bags.
4. Stir frozen juice concentrate into tea mixture.
5. Cover and chill mixture until serving time.
6. To serve, fill a tall ice filled glass 1/4 full with the tea mixture..
7. Top with chilled sparkling water or club soda.
8. Garnish with a few fresh berries and lemon wedge.

Makes 6-8 servings