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!

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.

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.

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.

Belly Burning Salsa

Ingredients

• 1 medium white onion (peeled and chopped)
• 1 green mild chili pepper (chopped)
• 1 small jalepeno pepper (chopped)
• ½ organic Avocado (peeled and cubed)
• ½ lime (juiced)
• 2 TSB minced garlic
• 1/2 cup fresh cilantro leaves (washed, stems removed)
• 2 large, ripe tomatoes (chopped)

*Remember the more heat a food has the more it increases your metabolic rate:)

Directions:

1. Place all ingredients in a large mixing bowl and stir together until well blended. This is a very thick and chunky salsa.
2. Serve with BAKED tortilla chips or with steamed corn tortillas.
3. For a low-cal, low-carb snack serve with cucumber slices or celery sticks.

Note:
Store-bought salsa is often loaded with salt, preservatives, and vinegar.

Dairy Free-Creamy Pumpkin Soup

Ingredients:

• 2 fresh minced garlic cloves
• 2 medium dices Vidalia onions
• 1/4 c. butter or ghee or extra virgin olive oil
• 32 oz. organic Chicken broth
• 2 1/2 c. mashed pumpkin, canned or fresh
• 2 c. diced, peeled potatoes
• 2 1/2 c. non dairy (low fat, plain) milk, almond, rice or coconut
• 1/2 tsp. ground nutmeg
• 1/2 tsp. sea salt
• 1/2 tsp. ground pepper (to taste)
• 1/2 tsp. cayenne pepper (or to taste)
• minced parley
• Non dairy sour cream

Directions:

1. In a large sauce pan, add butter, onion, garlic and saute until soft
2. Add chicken broth, potatoes and pumpkin ad boil over medium heat until potatoes are tender (approx. 20 min.)
3. Turn burner to simmer and removed 1/2 of the mixture from the heat and set aside.
4. Slowly puree this half f the mixture in a food processor or blender until smooth and then return to the pan.
5. Add milk substitute, spices, salt and pepper, slowly bring back to a low boil and stir occasionally.
6. Remove from heat and season to taste.
7. Garnish with minced parsley and non dairy sour cream.

Butternut Squash, Bacon & Wild Rice Soup

Ingredients:

• 2 medium butternut squash -peeled, seeded and cut into 1-2” pieces
• 1/4 c. EVOO
• 6 c. organic chicken stock
• 2 1/2 c. minced onions
• 1 c cooked wild rice
• 2 c. corn kernels
• 1 c non dairy milk, plain-almond or hazelnut or coconut, or rice
• 1/2 lb. thick cut bacon

Directions:

1. Preheat over to 400F.
2. Season squash with salt and pepper & EVOO. Place on baking sheet and roast for 45-60 minutes (or until soft).
3. In a large saucepan over medium heat add bacon and fry until crispy brown. Remove bacon and crumble and set aside, leaving 1 tbs. of bacon grease in the pan.
4. Saute onions on low-medium heat in the bacon grease until translucent.
5. Add corn and saute mixture for 4-5 minutes.
6. Add the remaining stock and the squash and bring to a boil.
7. Reduce heat to medium-low, cover and simmer for 15-20 minutes.
8. Stir in rice and crumbled bacon and continue to cook 10-15 minutes.
9. Remove from heat and stir in non-dairy milk, salt and pepper to sates.
10. Serve warm and ENJOY!

Turkey Pumpkin Burgers

INGREDIENTS:

• 6 teaspoons extra-virgin olive oil, divided
• 1 lb. fresh ground turkey
• 1 medium onion, chopped
• 1/2 cup finely chopped red or green bell pepper
• 1/2 cup fresh or frozen corn
• 2 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 cup canned unseasoned pumpkin puree
• 1/2 cup shredded Monterey Jack, Cheddar cheese, rice cheese or sheep cheese
• 1/2 cup ground flax
• 1/2 cup crushed corn chips
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon sea salt
• Freshly ground pepper, to taste
• 6 8-inch flour or corn tortillas, (soft-taco size)
• 2 cups shredded lettuce
• Tomato salsa (optional)

Instructions:
Meanwhile, prepare Tomato Salsa, if using and refrigerate.

1. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and saute until softened, 5 to 7 minutes. Stir in bell pepper, corn, garlic, chili powder and cumin; cook and stir until you can smell the herbs then about more 2 minutes. Transfer to a large bowl; let cool to room temperature, about 10 minutes.
2. Add fresh ground turkey.
3. Add pumpkin, cheese, flax seed,corn chips, parsley, salt and pepper to the onion mixture; mix well. With dampened hands, form the turkey-pumpkin mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.
4. Preheat oven to 325°F. Stack tortillas and wrap in aluminum foil. Place in the oven for about 15 minutes to heat through. (Alternatively, stack tortillas between two damp paper towels; microwave on high for 30 to 60 seconds, or until heated through.)
5. Using 2 teaspoons oil per batch, cook 2 to 4 patties at a time in a large nonstick skillet over medium heat until browned and heated through, about 6-8 minutes per side depending in thickness. Adjust heat as necessary for even browning.
6. Wrap the patties in tortillas and serve immediately, garnished with lettuce and fresh tomato Salsa