Spice Combinations

1. Garam Masala

2 tbsp cumin seeds
2 tbsp coriander seeds
2 tbsp cardamom seeds
2 tbsp black peppercorns
1 tsp whole cloves
1/2 tsp ground cinnamon
1 tsp grated nutmeg

1. Add all the spices except the cinnamon and nutmeg to a skillet and toast on medium heat for a few minutes, just until fragrant. Do not burn the spices or you’ll have to start over.

2. Add all the spices to a spice mill or coffee grinder and grind into powder. Store in an airtight container.

2. Chinese Five Spice

2 tbsp anise seed
2 tbsp fennel seed
2 tbsp ground cinnamon
2 tbsp whole cloves
2 tbsp whole peppercorns

3. Curry Powder Mixture

8 tbsp cumin powder
7 tbsp coriander powder
2 tbsp ginger powder
4 tbsp turmeric powder
1/2 tbsp cayenne pepper

4. Jamaican Jerk Spice Mixture

2 tsp ground thyme
1 tsp dried parsley
1 tsp ground allspice
1/4 tsp ground cinnamon
1 tsp ground black pepper
1/4 tsp red pepper flakes 1 tsp paprika
1/4 tsp ground cumin
2 tsp salt
1/4 tsp ground nutmeg
2 tsp fine grain sugar
2 tsp dried chives

5. Herbes de Provence

1 tbsp thyme
1 tbsp chervil
1 tbsp rosemary
1 tbsp summer savory
1 tsp lavender
1 tsp tarragon
1 tsp marjoram
1/2 tsp oregano
1/2 tsp mint
2 chopped bay leaves

6. Cajun Spice Mix

1/4 cup of salt
2 tbsp cayenne pepper
2 tbsp paprika
1-1/2 tbsp. onion powder
2 tbsp freshly ground black pepper
1 tbsp garlic powder
1 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp ground mustard
1/8 tsp ground cloves

The Amazing Benefits of Olive Leaf

I've been recently researching olive leaf (thanks to the testimony of a friend who said it had cured her son of a chronic nose drip)  I have had the boys on elderberry and olive leaf all winter and they haven't been sick (even with the weather change) since I did. I'm sold.

Here are some highlights:

*Olive leaf appears to be the most aggressive Free Radical Scavenger known, almost twice as effective as Vitamin C, Green tea and Grape Seed extract. 

*Anti-viral (in tests olive leaf stopped every virus with which it came in contact)

*Anti-bacterial

*Anti-parasitical

*Strengthens the immune system

*Lowers cholestrol and blood pressure

*Lowers blood sugar

*Soothes the stomach

*Cleanses and detoxes the skin

*Helps curb infections eye, ear, tooth and other vaginal infections.

*Reduces symptoms of PMS

*Prevents bacteria such as E. coli sticking to the walls of the intestinal walls; will also rid the body of the salmonella bacteria

*Natural antibiotic

*The liquid extract shows an antioxidant capacity almost double green tea extract and 400% higher than vitamin C

Doesn't it sound wonderful?!

Here are some websites with loads of information! (my sources)

http://asktom-naturally.com/naturally/hsnltr.html

http://www.theoliveleaf.net/olive-leaf-extract-benefits

http://www.olivus.com/

http://en.wikipedia.org/wiki/Olive_leaf

http://www.nutritional-supplement-guides.com/Benefits-of-Olive-Leaf-Extract.html

http://www.greathomeremedies.com/herbs/oliveleaf.html

How to make your own Tincture:

Stuff dried leaves tightly into pint-sized jar. Fill up to the top with vodka, water or apple cider vinegar, seal and let it sit for four to six weeks in a dark place. Give it a good shake every two days or so.

When this process is over you will need to strain and squeeze excess out of leaves. Keep the vodka liquid and put in dark bottles. This is your finished tincture.  

Take four drops, three times daily. If you are suffering from an acute conditon then double that. ie increase the frequency and the dose.

Tea: (http://www.therighttea.com/olive-leaf-tea.html)

Olive leaf tea has a pleasant taste, like a weak green tea, slightly less bitter and certainly sweeter. It is an amber or golden infusion.

How to make olive leaf tea: put 1 ounce (2 Tablespoons) of dried olive leaf 4.25 cups of water. Boil until the water reduces to half the amount. Then take two cups per day, once in the morning and once in the evening.

It takes longer to steep than a regular tea and it can be drunk hot or iced.

Here’s a tip: This tea is sold as loose leaf and tea bag. So, if you have the choice available to you, go for loose olive leaf tea, you can alter the quantity to your liking and also blend with other herbs, coming up with new and interesting flavors.

Herbal Sources of Vitamins and Minerals

Did you know that vitamins and minerals can be obtained naturally from herbs?  In addition to the nutritional benefits, herbs also provide a great energy boost that is so much better than any fortified energy drink laden with sugar, artificial flavorings, additives, colors, synthetic sweeteners, and other nasty ingredients. Plus, herbs contain additional healing properties that can boost the immune system, treat a variety of illnesses and disorders, naturally tone and balance the mind and body, and so much more!

To prepare a nourishing infusion, simply place 1-2 handfuls of the herb of your choice in a glass quart jar, fill to the top with boiling water, cap tightly, and steep overnight. Strain in the morning and sip throughout the day.

VITAMIN A: Enhances immunity, prevents eye problems and skin disorders, important in bone and teeth formation, protects against colds and infection, slows aging process.

Herbal Sources: Alfalfa, borage leaves, burdock root, cayenne, chickweed, eyebright, fennel seed, hops, horsetail, kelp, lemongrass, mullein, nettle, oat straw, paprika, parsley, peppermint, plantain, raspberry leaves, red clover, rose hips, sage, uva ursi, violet leaves, watercress, yellow dock.

VITAMIN B1 (Thiamine): Promotes growth, improves mental attitude, aids digestion, helps strengthen nervous system and prevent stress.

Herbal Sources: Alfalfa, bladder wrack, burdock root, catnip, cayenne, chamomile, chickweed, eyebright, fennel seed, fenugreek, hops, nettle, oat straw, parsley, peppermint, raspberry leaves, red clover, rose hips, sage, yarrow, and yellow dock.

VITAMIN B2 (Riboflavin): Needed for red blood cell formation, aids growth and reproduction, promotes hair, skin and nail growth, important in the prevention and treatment of cataracts.

Herbal Sources: Alfalfa, bladder wrack, burdock root, catnip, cayenne, chamomile, chickweed, eyebright, fennel seed, fenugreek, ginseng, hops, horsetail, mullein, nettle, oat straw, parsley, peppermint, raspberry leaves, red clover, rose hips, sage, yellow dock.

VITAMIN B3(Niacin): Essential for proper circulation and healthy skin, increases energy, aids digestion, helps prevent migranes.

Herbal Sources: Alfalfa, burdock root, catnip, cayenne, chamomile, chickweed, eyebright, fennel seed, hops, licorice, mullein, nettle, oat straw, parsley, peppermint, raspberry leaf, red clover, rose hips, slippery elm, yellow dock.

VITAMIN B5 (Panothenic Acid): Enhances stamina, prevents anemia, helps wounds heal, fights infection, strengthens immune system.

Herbal Sources: Alfalfa, burdock root, nettle, yellow dock.

VITAMIN B6 (Pyridoxine): Needed to produce hydrochloric acid, aids in absorption of fats, and protein, mildly diuretic, helps prevent kidney stones, helpful in treating allergies, arthritis, and asthma.

Herbal Sources: Alfalfa, catnip, oat straw.

VITAMIN B12 (cyanocobalamin): Helps prevent anemia, protects nervous system, improves concentration, aids digestion.

Herbal Sources: Alfalfa, bladder wrack, hops.

VITAMIN C (ascorbic acid): Helps calcium and iron formation, enhances immunity, helps prevent cancer, aids in production of anti-stress hormones, antioxidant required for proper tissue growth and repair, and adrenal gland function.

Herbal Sources: Alfalfa, burdock root, cayenne, chickweed, eyebright, fennel seed, fenugreek, hops, horsetail, kelp, peppermint, mullein, nettle, oat straw, paprika, parsley, pine needle, plantain, raspberry leaf, red clover, rose hips, skullcap, violet leaves, yarrow, yellow dock.

VITAMIN D: Essential for calcium and phosphorous utilization, prevents rickets, needed for normal growth of bones and teeth, helps regulate heartbeat, prevents cancer and enhances immunity, aids thyroid function and blood clotting.

Herbal Sources: Alfalfa, horsetail, nettle, parsley.

VITAMIN E: Antioxidant which helps prevent cancer and heart disease, prevents cell damage, reduces blood pressure and promotes healthy skin and hair.

Herbal Sources: Alfalfa, bladder wrack, dandelion, dong quai, flaxseed, nettle, oat straw, raspberry leaf, rose hips.

VITAMIN K: Promotes healthy liver function, helps bone formation and repair, increases longevity.

Herbal Sources: Alfalfa, green tea, kelp, nettle, oat straw, shepherds purse.

CALCIUM: Builds and protects bones and teeth, helps maintain regular heartbeat, prevents muscle cramping.

Herbal Sources: Alfalfa, burdock root, cayenne, chamomile, chickweed, chicory, dandelion, eyebright, fennel seed, fenugreek, flaxseed, hops, horsetail, kelp, lemongrass, mullein, nettle, oat straw, paprika, parsley, peppermint, plantain, raspberry leaf, red clover, rose hips, shepherd’s purse, violet leaves, yarrow, yellow dock.

CHROMIUM: Vital in the synthesis of glucose and the metabolism of cholesterol, fats and proteins, maintains blood pressure and blood sugar levels.

Herbal Sources: Catnip, horsetail, licorice, nettle, oat straw, red clover, sarsaparilla, wild yam, yarrow.

COPPER: Converts iron to hemoglobin, protects against anemia, needed for healthy bones and joints.

Herbal Sources: Sheep sorrel.

GERMANIUM: Helps fight pain, detoxify the body, and keep immune system functioning properly.

Herbal Sources: Aloe vera, comfrey, ginseng, suma.

IODINE: Needed in trace amounts for a healthy thyroid gland, and to help metabolize excess fat.

Herbal Sources: Calendula, tarragon leaves, turkey rhubarb.

IRON: Essential for metabolism, and the production of hemoglobin.

Herbal Sources: Alfalfa, burdock root, catnip, cayenne, chamomile, chickweed, chicory, dandelion, dong quai, eyebright, fennel seed, fenugreek, horsetail, kelp, lemongrass, licorice, milk thistle seed, mullein, nettle, oatstraw, paprika, parsley, peppermint, plantain, raspberry leaf, rose hips, sarsaparilla, shepherd’s purse, uva ursi, yellow dock.

MAGNESIUM: Prevents calcification of soft tissue, helps reduce and dissolve calcium phosphate kidney stones, helps prevent birth defects, improves cardiovascular system.

Herbal Sources: Alfalfa, bladder wrack, catnip, cayenne, chamomile, chickweed, dandelion, eyebright, fennel, fenugreek, hops, horsetail, lemongrass, licorice, mullein, nettle, oat straw, paprika, parsley, peppermint, raspberry leaf, red clover, sage, shepherd’s purse, yarrow, yellow dock.

 MANGANESE: Minute quantities of this mineral are needed for healthy nerves, blood sugar regulation, normal bone growth, and thyroid hormone production.

Herbal Sources: Alfalfa, burdock root, catnip, chamomile, chickweed, dandelion, eyebright, fennel seed, fenugreek, ginseng, hops, horsetail, lemongrass, mullein, parsley, peppermint, raspberry leaf, red clover, rose hip, wild yam, yarrow, yellow dock.

MOLYBDENUM: Small amounts of this mineral are required for nitrogen metabolism, supports bone growth, and strengthens teeth.

Herbal Sources: Red clover blossoms.

PHOSPHOROUS: Needed for teeth and bone formation, nerve impulse transfer, normal heart rhythm, and kidney function.

Herbal Sources: Burdock root, turkey rhubarb, slippery elm bark.

POTASSIUM: Regulates water balance, and muscle function, important for health nervous system and regular heart rhythm.

Herbal Sources: Catnip, hops, horsetail, nettle, plantain, red clover, sage, skullcap.

SELENIUM: Provides an important trace element for prostrate gland in males, protects immune system and helps regulate thyroid hormones.

Herbal Sources: Alfalfa, burdock root, catnip, cayenne, chamomile, chickweed, fennel seed, ginseng, garlic, hawthorn berry, hops, horsetail, lemongrass, milk thistle nettle, oat straw, parsley, peppermint, raspberry leaf, rose hips, sarsaparilla, uva ursi, yarrow, yellow dock.

SULFUR: This mineral helps skin and hair, fights bacterial infection, aids liver function, disinfects blood, protects against toxic substances.

Herbal Sources: Horsetail.

VANADIUM: Needed for cellular metabolism and formation of bones and teeth, improves insulin utilization.

Herbal Sources: Dill.

ZINC: Promotes growth and mental alertness, accelerates healing, regulates oil glands, promotes healthy immune system, and healing of wounds.

Herbal Sources: Alfalfa, burdock root, cayenne, chamomile, chickweed, dandelion, eyebright, fennel seed, hops, milk thistle, mullein, nettle, parsley, rose hips, sage, sarsaparilla, skullcap, wild yam.

This information was obtained from Cori Young’s article “Nourishing Daily Brews”. To view the original article, see: http://www.susunweed.com/herbal_ezine/May05/healingwise.htm

All of these herbs can be found on our website: http://www.mountainroseherbs.com/bulkherb/bulkherb.html

Cheers to these wonderful and healthful herbs!

Chiropractic and Pregnancy

Chiropractic and Pregnancy!!

Chiropractic and Pregnancy!!   During pregnancy, there are several physiological and endocrinological changes that occur in a human body, creating the environment for the developing baby. This also involves weight bearing changes which causes added stress to the spine. Chiropractic care during pregnancy not only can help you to stay more comfortable, but can also help to facilitate your birth.   During pregnancy, the pelvis can get misaligned. When this happens, the amount of room available for the fetus greatly reduces. This restriction is called intrauterine constraint. Less amount of room may also make it difficult for the baby to get into the best possible position for delivery. Through Chiropractic Care, pelvic balance and alignment can be obtained.   Chiropractic care during pregnancy may provide the following benefits:   * Helps to maintain a healthier pregnancy * Helps in controlling symptoms of nausea * Increases the likelihood of full-term delivery * Can reduce the time of labor and delivery * Helps relieve back, neck or joint pain * Can prevent a potential cesarean section   Chiropractic care during pregnancy is ABSOLUTELY safe for both mother and fetus. Spinal adjustments are especially gentle during pregnancy. This is due to the increase in hormones released during pregnancy which causes significant muscle and ligament relaxation. Hence less force is required to correct sub-luxations Special adjustable positions can also be provided ensuring comfort and safety for both mother and fetus.   So, as a pregnant woman adjusts to her new body during her pregnancy, it is important for her to learn and understand the benefits of chiropractic care. Small adjustments may improve her overall health as an expectant mother.   Also chiropractic care is a drug-free approach to pain reduction and that eliminates unnecessary complications that might arise due to intake of unnecessary medication. And above all, scientific studies have proved that chiropractic care works!   Chiropractic care throughout pregnancy is proved to restore balance to the pelvis and the muscles and ligaments that attach to the pelvis. That leads to better deliveries for you and your baby.   We shouldn’t forget that pregnancy should be a time full of health and happiness! It should not be a time to suffer from pain or discomfort . Contact your local Chiropractic Physician who has specialized training in maternity care and work with them so that you can experience the quality of life you and your unborn child deserve!   Learn and understand more about Chiropractic Care at the Chiropractor pages athttp://chiropractor.zupatips.com/   Article Source: http://EzineArticles.com/?expert=John_Furnem  

By: Synergea Chiropractic

#12 Picadillo Chowder with Quinoa Browns

This recipe is out of the Clean Eating magazine. Super fast meal--1/2 hour from cutting board to table!  The flavor is deeply spicy(not hot spicy) and great for a cold, rainy day.  My boys loved the quinoa browns :D 

Picadillo Chowder with Quinoa Browns
Serves 4


Browns:
1 c. quinoa (or brown rice) 
1 large egg or 2 egg whites
2 t. extra virgin olive oil and butter


Chowder:
1 c. beef (ground, roast, steak), cooked
1 medium onion, chopped
4 cloves garlic, minced
1 quart broth
1 c. beans, cooked, any kind (black, white, kidney)
1/4 c. cooked quinoa (or rice)
1 c. each corn kernels, chopped green beans, cabbage (diced finely)
1 t. ground cumin (you might need to adjust to taste)
1 t. chile powder
Salt and pepper to taste
Juice of 1 lime (or lemon)
Chopped fresh parsley or cilantro and yogurt for garnish




1.  Cook onions in oil/butter for a few minutes until slightly softened.  Add meat, beans, corn, green beans and cabbage and cook for 5 minutes or so.
2. Add spices and broth.  Cook for 20 minutes.  Add lime juice and stir.  Garnish with yogurt and parsley/cilantro.

Banana Roll-ups

These are absolutely YUMMY! Very filling and full of apple-pie spices! My boys LOVED these and wanted to eat them all morning!  Makes me drool for them just thinking about them. :D


Banana Roll-Ups


2 bananas, sliced 
8 oz cream cheese, softened (preferably organic)
1/2 - 1 t. cinnamon, ground
1/2 nutmeg
1/4 t. allspice
dash of cloves 
1/2 t. vanilla (opt)
4 whole grain tortillas (I made thin pancakes instead)


1. Mix spices, vanilla (if desired) with cream cheese.
2. Spread cream cheese on pancake or tortilla and top with bananas.
3. You can serve it as it is or put it back in the pan to warm, blend flavors and brown a bit.  


Topping options: fruit (I loved the strawberries on top!), shredded coconut, chopped nuts. whatever else you can think of! Enjoy! :D

#11 Chicken and Rice Soup

Oh, I loved this soup.  The taste is deep, rich and very filling!  I think the key is the tarragon.  This is my first time using it (though I'd had it in the freezer for some months).


Tarragon is an excellent source of minerals like calcium, manganese, iron, magnesium, copper, potassium, zinc and a very rich source of vitamins such as vitamin-C, vitamin-A as well as B-complex group of vitamins such as folates, 
pyridoxine, niacin, and riboflavin.


Parsley is the highest known plant source of antioxidants, a good source of potassium, calcium, magnesium, iron, manganese, vitamin A, vitamin C, beta carotene, Vitamin K, and Vitamin B.




Chicken and Rice Soup

8 c. chicken broth
4 carrots, sliced very thinly ( I like then quartered too)
1 c. celery, diced
1 baby leek, halved lengthwise and thinly sliced
2 potatoes, diced
4 oz tiny peas
2-3 c. cooked rice
2 c. cooked chicken, diced
2 tsp. chopped tarragon
1 T. chopped parsley

1. In pot, add broth, leeks, potatoes, carrots and celery and bring to a boil for about 10 minutes.
2.  Add peas, rice and chicken and continue cooking for another 10-15 minutes or until vegetables are tender.
3. Add herbs and add salt and pepper as needed.

#10 Minestrone Soup

This might be my favorite soup so far.  Rich broth full of creamy vegetables and noodles.  :D  The original recipe calls for ham, but I didn't have any, so I skipped it.

Minestrone Soup

1 T. oil or butter
1/2 c. ham, diced
2 medium onions, chopped
2 cloves garlic, minced
1 potato, diced
2 carrots,  quartered, sliced thinly
1 leek, sliced into rings
1/4 green cabbage, finely diced
1 celery stalk, chopped
2 c. chopped tomatoes
1 c. cooked beans (any kind)
4 c. broth
1 bouquet garni (2 sprigs fresh rosemary, 2 bay leaves, 2 sprigs of fresh thyme(a little dried thyme will work))
salt and pepper
parmesan cheese or mozarella cheese to garnish


1. Cook ham (if used), onions and garlic in butter for about 5 minutes.
2.Add potato, carrot, leek, cabbage and celery and cook for a few more minutes, stirring occasionally.
3.Add tomatoes, beans, broth and bouquet garni.  Simmer soup uncovered for about 1/2 hour or until vegetables are tender.
4. Remove bouquet garni, season with salt and pepper and serve with plenty of cheese.

#9 Curried Parsnip Soup with Ginger

I am really loving these Indian spices.  Blended with parsnips is perfection itself. Yum! 


Curried Parsnip Soup with Ginger


1 T. oil or butter
1 large onion, chopped
1 large leek, sliced
4 c. parsnips, sliced
4 carrots, sliced thinly
4 T. grated fresh ginger root or 1 T. ginger root powder
2-3 garlic cloves, chopped finely
grated zest of 1/2 orange
8 c. water or broth
1 c. orange juice, fresh
salt and pepper
chopped chives for garnish


1.  Cook onion and leek in butter or oil for about 5 minutes.
2. Add carrots, parsnips, ginger, garlic, orange zest and water.  Reduce heat and simmer for about 1 hour until vegetables are tender.
3.Remove from seat and set aside to cool slightly.  Blend until smooth, adding orange juice.  Return to pan and reheat gently.  Serve with chives.

Soup #8 Split Pea and Parsnip Soup

Parsnips are a vegetable for which you might have to develop a taste.  Similar to carrots in texture with a wild flavor and a sweet aftertaste.   They are also really fun to grow.  Planting about June in loose soil, they grow until the first frost.  You leave them in the ground over the winter until February or March and then start digging!  :D Parsnips contains carotenoids and Vitamin C, calcium and potassium and is rich in fiber. 

Split peas offer fiber, manganese, potassium, folate, phosphorus, two B-vitamins, and protein.


I loved this soup.  The flavors of the split peas and parsnips blend together wonderfully!  The boys love this soup alot :D

Split Pea and Parsnip Soup

generous 1 c. split peas, soaked overnight (if you want to save time, cook ahead of time)
1 T oil or butter
1 onion, finely chopped
1 small leek, finely chopped
3 garlic cloves, chopped finely
2 parsnips, sliced
2 quarts water
10-20 fresh sage leaves
2 c. finely chopped greens (chard, kale, spinach)
pinch of dried thyme
1/4 t. ground coriander, crushed (in cheesecloth bag)
1 bay leaf
salt and pepper
freshly grated nutmeg or dried nutmeg
chopped fresh cilantro or parsley leaves

1.  Cook onion and leek in butter/oil, stirring occasionally, for a few minutes.  Add garlic and parsnips and cook for another few minutes.
2.Add peas, water, greens, sage, thyme, coriander and bay leaf.  Bring to a boil, reduce heat and cook for about an hour (maybe more) or until split peas are tender.
3.Remove from heat to cool slightly.  Blend all or part of the soup.  I am partial to chunky and creamy soup so I do half.
4. Season generously with salt, pepper and nutmeg.  Serve with fresh cilantro.

Soup #7 Beet and Potato Soup

This soup was really interesting. For some reason, it brought back some memory from the past that I can't recall probably something Mom used to make.  This soup was loved by my boys :D. 




Beet and Potato Soup


1 onion, chopped
1 1/2 c. potatoes, diced
1 small apple, peeled, cored and grated
1 tsp. cumin powder
1 1/2 c. beets, cooked, peeled, diced
1 c. celery, chopped
1 bay leaf
pinch of dried thyme
1 tsp. lemon juice
4 cups broth
4 T. sour cream or plain yogurt
salt and pepper
fresh dill sprigs to garnish


1. Cook onion in butter or oil until tender.  Add potatoes, celery and beets, cooking for 5 minutes or so.  Add apple thyme and cumin, cooking for 2 minutes.
2. Add broth, lemon juice and bay leaf.  Simmer until tender.  
3. Let cool and blend until smooth. Serve with sour cream or yogurt and fresh dill.

#6 Cabbage Soup with Sausage

 Cabbage is another unrated vegetable.  Cabbage is an excellent source of vitamin C. It also contains significant amounts of glutamine, an amino acid that has anti-inflammatory properties.

Cabbage Soup with Hamburger

1 lb hamburger or sausage (original recipe), cooked, roughly chopped

5 slices bacon, cooked and crumbled

2 t. oil or butter

1 onion, finely chopped

1 leek, halved lengthwise and thinly sliced (I used 1/2 c. chives as I was out of leeks)

1 c. celery (mostly leaves), finely diced

2 carrots, halved and sliced thinly

2 c. canned, chopped tomatoes

2 c. young green cabbage, cored and coarsely shredded

1-2 garlic cloves, chopped finely

2 T. tomato paste

1/4 c. uncooked brown rice

pinch dried thyme

6 1/2 c. broth

salt and pepper

freshly grated Parmesan cheese, to serve

1. Cook onion, leek and carrots in butter or oil for 3-4 minutes, stirring frequently until onion starts to soften.

2.Add tomatoes, cabbage, celery, tomato paste, brown rice, garlic, thyme, broth, sausages and bacon to pan and bring to a boil, reduce to low heat and cook gently, partially covered, for about 45 minutes. or until vegetables are tender.

3.Adjust the seasoning, if necessary, ladle into bowls and serve with parmesan cheese.

Note:

-I really loved this soup. Rich, thick and chunky. I could eat it all day :D  I will definitely be making this one again.

-I used mozzarella cheese instead of parmesan.

#5 Curried Lentil Soup with Fried Onions

Leeks are a forgotten vegetable here in the States, but one of my newly-discovered favourite.  It has a very mild onion flavor, more like a strong chive.  Leeks are high in Vitamin A, Vitamin C, Vitamin K, Folate, Manganese, Dietary Fiber, Vitamin B6, Iron and Magnesium, Vitamin B6. 

Curried Lentil Soup with Fried Onions

2 tsp. olive oil or butter

1 large onion, chopped finely

1 large leek, sliced thinly

1-2 large carrots, grated 

1-2 garlic cloves, minced

1/2 t. chili powder paste

1/2 t. ginger paste or grated, peeled fresh gingerroot

1/2 t. garam masala or curry powder (with a little cinnamon and cloves)

1/4 t. ground cumin

1/8 ground tumeric

6 c. broth or water

1 c. generous lentils (preferrably soaking and sprouted)

salt and pepper

To garnish:

1 red onion, halved and thinly sliced into half rings

oil or butter for frying

1.Cook onion in butter or oil for 4-5 minutes, stirring frequently, until it just begins to brown.  Add the leek, carrot, and garlic and cook for 2 minutes, stirring occasionally.

2.  Stir in chilli paste, ginger, garam masala or curry powder, cumin and tumeric, Add the water and stir well.

3.Add lentils to pan.  Bring to a boil, reduce heat, cover and simmer gently until tender (about 1 hour).

4. Cool a little.  Blend half or all of soup.

5.Return to pan and simmer over low heat.  Season with salt and pepper.

6. Fry onions in oil/butter until deep brown.  Sprinkle a few on a bowl of hot soup.

Note:

-I did not do the fried onions.  It was delicious without them!  I liked this soup alot. I guess I love those warm Indian spices right now :D

-You can use garlic oil in addition to the oil and butter.


 

#4 Tomato and Lentil Soup

This has been my favorite soup so far.  Thick and rich and filling. 

Tomato and Lentil Soup

Serves 6

1 T. garlic oil or butter

1 leek, thinly sliced

2-4 large carrots, quartered and thinly sliced (you can play with these amounts)

1 large onion, chopped finely

2-4 garlic cloves, minced

generous cup cf sprouted lentils

6 c. water

2 c. homemade tomato sauce

4 T. tomato paste

1/4 t. ground cumin

1/4 t. ground coriander (or put in cheesecloth bag)

1 bay leaf

Salt and pepper

Garnish with: chopped, fresh dill, parsley or cilantro and yogurt :D

1.  Cook leek, carrot, onion and garlic in melted oil for 4-5 minutes or until vegetables are tender.

2.  Add lentils to the pan and stir in water, tomato sauce and paste.  Add cumin, coriander, and bay leaf with a pinch of salt.   Bring to a boil, reduce the heat and simmer gently for about 45 minutes to 1 1/4 hours or until lentils are tender. Remove bay leaf.

3.Remove from pan and cool slightly.  Blend half or all soup until smooth. Reheat over medium-low heat; season with salt and pepper.

4. Garnish with fresh herbs and yogurt before serving in bowls.

Note:

-I changed this from the original because of what I had on hand.  So instead of tomato sauce and paste you can use 1 1/2 c. tomato juice and 14 oz canned chopped tomatoes.

Soup #3 Curried Parsnip Soup

This soup is surprisingly sweet and deeply exotic.  We ate some two days later and it was even better.


Curried Parsnip Soup
Serves 4

1 T. garlic oil or olive oil
1 T. butter
1 red onion, chopped
3 parsnips, chopped (about 4 c.)
2 garlic cloves, minced
2 tsp. garam masala or curry ( with a cinnamon and a dash of cloves)
1/2 t. chili powder
4+ c. broth
grated zest and juice of one lemon
salt and pepper
lemon zest to garnish

1. Cook onions, parsnips and garlic in melted butter and oil, stirring frequently,  for about 5-7 minutes or until the vegetables are soft, but not colored.
2. Add garam masala (or curry mixture) and chili powder and cook, stirring constantly, for 30 seconds.
3. Stir in broth, lemon zest and lemon juice and bring to a boil.  Reduce the heat and simmer from 20 minutes.
4. Cool slightly and blend half mixture until smooth.  Reheat soup for 2 minutes or until piping hot.
5.Season to taste with salt and pepper.  Garnish with lemon zest just before serving.

Notes:
-I used orange zest (being the only zest on hand) and it was yummy!
-As I said above, it tastes better as it sits in its own juices.  :D

Soup #2 Pumpkin Soup

Pumpkin Soup

about 2 lb pumpkin, peeled, 1" cubes
3 T. butter or garlic oil
1 onion, thinly sliced
1 garlic clove, minced
3 1/2 c. beef, chicken or vegetable broth
1/2 t. ground ginger
1 T. lemon juice
3-4 thinly pared strips of orange zest (opt)
1-2 bay leaves or 1 bouquet garni (recipe below)
1 1/4 c, milk (opt)
salt and pepper

To garnish:
4-6 T. light or heavy cream or yogurt
snipped chives

Bouquet garni
 1 fresh or dried bay leaf
few sprigs of fresh parsley
few sprigs of fresh thyme

Tie sprigs together with string or make a little cheesecloth bag.

1.  Melt the butter or oil in a large, heavy pan.  Add onion and garlic and cook over very low heat until soft but not colored.

2. Add pumpkin and toss with onion for 2-3 minutes.

3. Add broth and bring to boil over medium heat.  Season to taste with salt and pepper; add ginger and lemon juice, the strips of orange zest, bay leaves or bouquet garni.

4. Cover pan and simmer gently over low heat for about 20 minutes, stirring occasionally until pumpkin is tender.

5.Discard orange zest and bay leaves/bouqet garni.  Cool soup slightly, process in blender until smooth.

6. Add milk (if using) and reheat gently.  Adjust the seasoning as needed.  Garnish with a swirl of cream or yogurt and snipped chives before serving.

Notes:
-I used bay leaves and no milk (garnished with yogurt) and it was good!
-You could blend half the soup for a chunkier texture.
-You could use any winter squash instead of pumpkin. 
-I haven't tried this yet, but cinnamon and nutmeg might be super yummy added in.  Let me know how it turns out! :D
-Justin keeps asking for this one so I'm sure I'll make it again soon.
 

Equadorian Quinoa Casserole

Fact: Quinoa is a staple food of the Incas and the Indians in Peru, Ecuador and Bolivia.  During his pioneering investigations in the 1930's, Weston Price noted that the Indians of the Andes mountains valued gruel made of quinoa for nursing mothers.   Quinoa contains 16 to 20 % protein and is high in cystine, lysine and methionine-amino acids that tend to be low in other grains.  It contains iron, calcium and phosphorus, B vitamins and vitamin e, and is relatively high in fat.   Like all grains, quinoa contains antinutrients and therefore should be soaked as part of the preparation.


Equadorian Quinoa Casserole

2 c. quinoa
6 c warm water plus 2 T. whey, yogurt, kefir, buttermilk, lemon juice or vinegar

Soak  for at least 12 hours. You will see little sprouts in a few hours which means you've released an increased amount of nutrients and neutralized the phytic acid.  Here are some links for more details:

http://www.westonaprice.org/faq/785-faq-grains-seeds-nuts-beans.html

http://www.westonaprice.org/food-features/1893-living-with-phytic-acid.html

1 bunch green onions, chopped
2 T. extra virgin olive oil
1 tsp. annatto seeds (available in Latin America markets)
1/2 tsp. salt
3 cloves garlic, minced
4 cups chicken or beef broth
2 medium potatoes, washed and sliced
1 bunch cilantro, tied together
1/2 cup yogurt
5 T. cream cheese

This is an authentic recipe incorporating  the basic principles for easy digestion and thorough assimilation by the use of rich stock made by boiling bones for a long time and pre-soaking of grains.

1.Drain quinoa as best as you can. (I never get all the water out)
2.Saute annatto seeds in oil for several minutes; remove with slotted spoon.
3.Saute onions in the same oil, adding garlic at the last minute.
4.Add quinoa and stock and bring to a boil.  Skim, reduce heat, cover and simmer for 1 hour or more on very low heat.
5.About 1/2 hour before serving, stir in the potatoes and salt.
6. About 10 minutes before serving, add cilantro.
7. To serve, remove cilantro and store in cultured cream and cheese.

Note:
-While this recipe is quite delectable, I usually make it simple.  I soak the grain and drain.  Then I add the broth and cook.  I use that in everything.
-I don't even know what annatto seeds are! :D I have used coriander instead.  You could put it in a little cheesecloth bag.

Winter Stew

I have been inspired by a British cookbook titled Soups.  I found it at Michael's some years ago for $5.  I have been making the same soups for so long I needed that fresh perspective. :D  So I have decided to do a different soup every day this month. 

This recipe however is my own recipe.  There are alot of variations depending on what you have on hand and how much you like the ingredients. :D

WINTER STEW

1/2 # hamburger or sausage,   cooked and chopped
4-6 carrots, quartered and thinly sliced 
or 1/2 acorn (about 4 c.) squash, peeled and diced (this will help make a thicker broth)
4 c. cabbage, finely diced
4 potatoes, cubed
1/4 c. brown rice, uncooked or quinoa, cooked
1/4 c. lentils, sprouted or soaked
fresh, minced garlic, salt and pepper to taste
1 gallon broth


In blender, mix:
4 c. kale or spinach (or other greens like collards or beet greens)
1/2 - 1 onion, peeled quartered
1/2 c. parsley
2-4 T. fresh rosemary


1. Just add it all together in a pot, simmer for an hour or longer and enjoy!

Notes:
-I have discovered the secret to soup is the broth base.   Blending makes a richer base and my kids seem to like it better.
 -I often will use cold broth to blend the veggies, making a richer soup base.
-To make a creamier soup, blend half or all of the soup and reheat.

21 Responses

To respond is positive, to react is negative.

1. Marry the right person. This one decision will determine 90% of your happiness or misery.
2. Work at something you enjoy and that's worthy of your time and talent.
3. Give people more than they expect and do it cheerfully.
4. Become the most positive and enthusiastic person you know.
5. Be forgiving of yourself and others.
6. Be generous.
7. Have a grateful heart.
8. Persistence, persistence, persistence.
9. Discipline yourself to save money on even the most modest salary.
10. Treat everyone you meet like you want to be treated.
11. Commit yourself to constant improvement.
12. Commit yourself to quality.
13. Understand that happiness is not based on possessions, power or prestige, but on relationship with people you love and respect.
14. Be loyal.
15. Be honest.
16. Be a self-starter.
17. Be decisive even it it means you'll sometimes be wrong.
18. Stop blaming others. Take responsibility for every area of your life.
19. Be bold and courageous. When you look back on your life, you'll regret the things you didn't do more than the ones you did.
20. Take good care of those you love.
21. Don't do anything that wouldn't make your Mom proud."H. Jackson Brown Jr. "

I don't remember what website I found this on, but it sure has some good advise!

Braised Bottom Round Roast

Braised Bottom Round Roast

Image © Diana Rattray

I made this last week and brought it to a friend's house for dinner.  We had acorn squash, salad and brown rice. Delicious!

Ingredients:

• 1 beef bottom round roast, about 3 to 4 pounds
• 2 cloves garlic, finely minced
• salt and pepper
• 3 to 4 slices bacon, cut in half crosswise
• 1 cup chopped onion
• 2 cups beef broth
• 4 tablespoons cider vinegar

Preparation:

Rub beef roast with the garlic and sprinkle generously with salt and pepper. Rub all over with the finely minced garlic. Heat oven to 325°.
In a large Dutch oven or covered oven-safe pot, cook the bacon with onion until onion is softened. Remove bacon and onion to a plate and sear the roast in the drippings on all sides. Add the onion and bacon back to the pan along with the apple juice and beef broth. Stir in the vinegar.
Cover and bake for 2 1/2 to 3 hours, until very tender.