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:)

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.

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

Dairy Free Baked Pumpkin Pudding

Ingredients:

• 1  c. canned pumpkin
• 1/2  cup fat-free milk, or almond or coconut milk
• 1/3  c. packed brown sugar
• 2  egg whites, lightly beaten
• 1/2  tsp.pumpkin pie spice
• 3  tsp. milled flax
• 1  tsp. toasted pumpkin seeds, or coarsely chopped pecans or pistachios
• 2  tsp. packed brown sugar
• 1  tsp. butter or Ghee, softened
• Toasted pumpkin seeds (optional)
• Nonstick cooking spray

Directions:

1. Preheat oven to 350°F.
2. Lightly coat four 6-ounce custard cups or ramekins with nonstick cooking spray.
3. Place ramekins in a 2-quart square baking dish; set aside.
4. In a medium bowl, stir together pumpkin, milk, 1/3 cup brown sugar, egg whites, and pumpkin pie spice.
5. Divide pumpkin mixture among ramekins.
6. In a small bowl, stir together flax, 1 tbs. pumpkin seeds, 2 tsp. brown sugar, and butter with a fork until crumbly.
7. Sprinkle flax mixture evenly over pumpkin mixture.
8. Place baking dish on oven rack. Pour boiling water into the baking dish around ramekins to a depth of 1 inch.
9. Bake for 40 to 45 minutes or until a knife inserted near the center of each pudding comes out clean.
10. Carefully remove ramekins from water.
11. Cool on a wire rack at least 15 minutes before serving.
12. Or after cooling up to 1 hour, cover and chill up to 24 hours.
13. If desired, sprinkle with additional pumpkin seeds before serving.

Gluten Free Southwest Black Bean Cake & Guacamole

Ingredients for Guacamole:

• 1 medium avocado, seeded and peeled
• 1 Tbs. lime juice
• 1/2 tsp Beau Monde
• 1 Clove minced garlic
• 1/2 c shopped onions
• 1 tsp chopped cilantro
• 1 small Romano tomato chopped.
• Sea Salt to taste

Ingredients for Bean Cakes:

• 2  slices whole wheat or Gluten Free bread OR 2 soft corn tortilla-torn
• 3  Tbs. fresh cilantro leaves, finely chopped
• 2  cloves garlic minced
• 1  15-ounce can black beans, rinsed and drained
• 1  canned chipotle pepper in adobo sauce
• 1  to 2 tsp. adobo sauce
• 1  tsp. ground cumin
• 1  egg (or egg replacer)
• 1  small plum tomato, chopped
• Ground black pepper
• Sea Salt to taste

Directions for Guacamole:

1. In a small bowl mash avocado.
2. Stir in lime juice
3. Add all garlic, cilantro, Beau Monde, mix well.
4. Add in tomatoes and onions
5. Season to taste with salt and black pepper.
6. Cover surface with plastic wrap and refrigerate until ready to serve.

Directions for Bean Cake:

1. Place torn bread/corn shells in a food processor bowl or blender container.
2. Cover and process or blend until bread resembles coarse crumbs. Transfer bread crumbs to a large bowl; set aside.
3. Add the beans, chipotle pepper, adobo sauce, cumin, garlic and cilantro. Cover and process or blend using on/off pulses until beans are coarsely chopped and mixture begins to pull away from side of bowl or container. Add bean mixture to bread crumbs.
4. Add egg; mix well.
5. Shape into four 1/2-inch-thick patties.
6. Lightly grease the rack of an uncovered grill.
7. Place patties on rack. Grill directly over medium coals for 8 to 10 minutes or until patties are heated through, turning once halfway through grilling.
8. To serve, top the patties with guacamole

Spicy Garbanzo Bean Soup

Ingredients:

• 1 c.  large onion, chopped
• 3/4  medium red sweet pepper, chopped
• 3  cloves garlic, minced
• 2  tsp. EVOO
• 1 1/2  tsp. ground cumin
• 1/2  tsp. paprika
• 1/4  tsp.cayenne pepper
• 1  14-ounce can reduced-sodium chicken broth
• 1 1/2  c. water
• 2  15-ounce cans garbanzo beans, rinsed and drained
• 1  10-ounce package frozen whole kernel corn (2 cups)
• 2  medium tomatoes, chopped (2 cups)
• 2  Tbs. finely chopped fresh cilantro

Directions:

1. In a 3 to 4-quart saucepan cook onion, sweet pepper, and garlic in hot oil over medium-high heat about 4 minutes or until onion is tender, stirring occasionally.
2. Stir in cumin, paprika, and cayenne pepper; cook and stir for 1 minute.
3. Carefully add the chicken broth, water, beans, corn, and tomatoes.
4. Bring to boiling; reduce heat.
5. Simmer, covered, for 20 minutes.
6. Ladle into serving bowls.
7. Sprinkle with cilantro.

Spinach Turkey Meatballs

Ingredients:

• 2lbs Jennie O Lean Italian turkey sausage
• 2 Tbs EVOO
• 3Tbs GF Brown rice crumbs or corn flakes
• 3Tbs Milled ground flax
• 1/4C finely chopped parsley
• 1/2C finely chopped cooked spinach (optional)
• 1/2c finely diced onions
• 3Tbs minced garlic

Directions:

1. Mix  all ingredients together well
2. Roll in desired meatball size
3. Brown in a pan on med to high heat
4. Transfer to a baking dish and cook on 350F for 20 min
5. Serve hot or cool and freeze for a later date.:

OPTIONS:

• Serve over rice
• Serve over spaghetti squash
• Serve over GF pasta
• Serve as a snack and tomato sauce to dip in
• Make a meatball sandwich