As we settle into the cooler months of fall, a nourishing pot of soup simmering on the stove is a perfect way to welcome the season. Soups and stews are ideal for evenings when busy fall schedules preclude sit-down family dinners: keep the soup warm, and its ready to eat when you are. Paired with a salad or side dish, a hearty soup makes a great dinner or is easily transported to work in a thermos for lunch.
Here’s an easy and flavorful Cleanse-friendly soup recipe.
Recently I experienced the wonder of cracking an egg directly into boiling soup. It was a miraculous experience and now it’s one of my favorite things to do. Adding an egg to a vegetable soup is a nourishing way to get some protein and add heartiness. This soup is very simple to make and includes lots of garlic, which is antiviral, antibacterial and antifungal - it will supercharge your immune system!
The wind is howling and it’s beyond freezing cold outside. What a perfect time to make a hearty warming soup that’s easy to prepare and deliciously satisfying. Butternut squash and carrots are loaded with beta-carotene which is converted to Vitamin A and is important for eye, heart and breast health. What more could you ask for?
Kabocha squash soup is my favorite winter meal. When the cold weather starts rolling in, there’s nothing better than this creamy, nourishing, comforting soup. Kabocha squash is packed with vitamins and fiber, which makes this dish not only delicious but full of nutrition. You really can’t go wrong. You can use any winter squash you want, kabocha just happens to be my favorite.
One of my favorite weekend activities is visiting my local farmer’s market first thing Saturday morning. Not only do I love supporting the farmers but I can actually taste the difference. My meals are fresher and taste better than when I buy them at my local supermarket. Each week, I stock up on vegetables based on what’s in season to use in a big soup. It’s perfect for lunch, a snack or even an appetizer before dinner. It takes a bit of time to chop the vegetables and roast them, but it makes enough for several meals. Today I even made a delicious salad with some of the extra roasted vegetables by adding nuts, avocado and a little olive oil for lunch.
It’s a drizzly cool Sunday, a good day for catching up on some neglected chores and for making soup! We love soups, they are nurturing, nourishing and simple to make. Its often a great way to use up all the left over veggies you have in your fridge. I always have a supply of lentils in the pantry. They do not need to be soaked before cooking (often the case with dried beans) and they cook up very quickly. We had this lentil soup with a salad of mixed baby greens, avocado and grapefruit, making it a filling and satisfying meal.
It’s almost Thanksgiving, one of my favorite holidays of the year. It’s a time to gather together with family and friends and be thankful for the abundance we have in our lives. It’s also the day that many of us forget about eating healthily and usually end up feeling stuffed and remorseful. So here are a couple of my favorite recipes that can help you stay on track and still feel like you have indulged.
There’s real beauty in choosing a free-range heritage turkey. You’ll get richer flavor, better nutrition — and the satisfaction of supporting a rare breed of poultry farmer, too. On a thousand acres near Ellensburg, Wash., Greg and Laurie Newhall raise cattle, pigs, sheep, goats, chickens and — as of this year — turkeys. This place, Windy N Ranch, is a free-range pasture paradise. And the turkeys here aren’t your average supermarket-variety birds, but a heritage breed called Black Spanish, one of 11 breeds (including Bourbon Red, Narragansett and White Holland) that the American Livestock Breeds Association is working to protect from extinction.
First of all, let’s make sure we get our vitamin D this summer – by getting sun on our skin... View Article
Here is another delicious recipe from Rancho La Puerta and in their book, From Cooking with the Seasons at Rancho La Puerta: Recipes from the World-famous Spa
One of my and Frank's favorite fall soups is Butternut and Root Vegetable Soup. It's warm, smooth, rich in color and incredibly satisfying to eat.