Ingredients: 1 tablespoon olive oil 1 large red onion, sliced 4 beets, cooked, peeled, and cut into thin sticks 5 cups fresh vegetable stock 1 cup cooked soup pasta (like orzo, pearl, or pastina) or 1 cup cooked barley 2 tablespoons raspberry vinegar sea salt and pepper to taste plain Greek yogurt or ricotta cheese [...]
Broccoli is a member of the cabbage family of anticancer vegetables. It is rich in carotene, a nutrient believed to help prevent cancer. One cup of broccoli has 2½ times the RDA for vitamin C. It is one of the best sources of calcium, and it contains no fat. Containing potassium, it helps with keeping [...]
Powerful lean-protein beans and legumes contain anti-inflammatory antioxidants called flavanoids. Kombu, a sea vegetable, contributes valuable minerals like magnesium. Ingredients: 1 tablespoon olive oil 2 leeks, washed well and sliced 2 bulbs green garlic, minced 1 stalk celery, chopped 4 cups broth of choice 2 cups water 2 bay leaves 2 cups red lentils, washed [...]
This recipe contains both broccoli tops and stems for maximum health. The tops are slightly undercooked, preserving nutrients and their bright green color. Ingredients: 1 bunch broccoli 1 tablespoon olive oil or coconut oil 1 yellow onion, diced 2 green garlic, washed and diced 4 cups water or stock 1 small russet potato ½ teaspoon [...]
You can find Garam Masala in Indian markets or at health food stores. It is a combination of coriander, cumin, cinnamon, clove, pepper, bay and several other spices. It is sold in bulk at many of the health food stores and is absolutely worth the effort to find. Ingredients: ¼ cup olive oil ¾ cup [...]
This is such a versatile soup that goes well with so many different seasonings, textures, and/or greens. It just gets better and better each day! While the soup is piping hot, I add a few handfuls of stemmed kale or spinach, stir it in well to wilt the greens, and serve it. If you don’t [...]
This is a simple warm and rich-flavored soup that can be a whole meal in itself. Served with hot crusty bread and butter. I add kale with the chard for extra texture, flavor and nutrition. If you don’t want to use cheese, a nice alternative is Brewer’s yeast. Sprinkle in about 1/4 cup instead of [...]
Serves 6 - 8 This is a quick cooking soup, which gets a hearty boost from kale. You can certainly add spinach as well. INGREDIENTS: 2 tablespoons olive oil 1 tablespoon minced garlic 1 medium onion, diced sea salt and pepper to taste 1 sprig thyme 7 cups chicken stock 1 ½ cups dry noodles [...]
Serves 6 - 8 There is no chicken meat in this soup, only chicken stock. You can use vegetable stock instead if you like. You can also substitute kale for the chard; just remember that kale requires longer cooking times. In this recipe, the Lacinato kale would work better than the Red Russian. 2 bunches [...]
Serves 6 This soup can be served cold, or both soup and sauce can be reheated and served hot. For the soup: 3 pints vegetable stock (6 cups) pinch of freshly grated nutmeg pinch of ground coriander 1 head Romanesco cauliflower, coarsely chopped 1 pint cream For the red pepper sauce: 2 tablespoons olive oil [...]
