Wheatgrass Smoothie Bowl

Wheatgrass can be SO overwhelming, but I'm determined to have a shot everyday until my body gets used to it.  I think I'll post a story tomorrow as to why this is SO important to me.  But, for now you are stuck with all these recipes.  In this recipe today I made a cold soup and incorporated the wheatgrass!  I always make cold soups in the summer, usually a cantaloupe or cucumber soup, but today I wanted this soup to have a little more substance so I called it a smoothie bowl instead... purely because of the consistency.  This is certainty something I'd drink from a glass and I wouldn't add all the cute cut up fruit on top, but when it's in a bowl this is pure perfection and looks good as well.  So, if you're bored with the usual smoothies make it into a bowl.  Oh, sorry about the smiling bananas but my son and I hiked Helen Hunt Falls this AM and he had these really cute donuts...so of course my meal had to be cuter, lol!

Ingredients:

3/4 banana, the other part I used as decoration on top

3/4 kiwi, the other 1/4 I used for top decor

3 dried figs, 1 sliced for the top

1 scoop Organic Wheatgrass

1 cup frozen mango chunks

1/2 cup Organic pineapple juice

1/2 cup purified water

Chia seeds to sprinkle on top

Method:

Place 3/4 banana, 3/4 of kiwi, 2 figs, Wheatgrass, mango chunks, pineapple juice and water in Vita-mix and blend on high.  Poor into bowl and use remaining ingredients to decorate the top!  Yummy!

Close-up

And Voila...my meal is just as cute as those nasty donuts my son ate:)  Picture from today's hike!

Sick Boy Turkey Soup

  One of my boys came home not feeling well from school yesterday.  So I whipped up a batch of Turkey soup from the Turkey bone broth I made after eating our turkey dinner on Thanksgiving.  This actually is a recipe from my deceased mother-in-law who was from Italy and always seemed to have a recipe for everything.   Now, translating it to English from Italian is always a challenge, but I'm always pleased once I do the work.  Here is her recipe, I'm sure she didn't go to the lengths of making actual bone broth but because I had already done that I just used the broth I had made.       

2 tablespoons extra virgin olive oil

4 cups homemade or purchased Organic Turkey broth

1 1/2 cups carrots sliced and cut into 1 inch pieces

1 sweet onion, chopped

3 cloves garlic, minced

1 cup Turkey meat, either leftover or just bake a thigh or leg then De-bone and add to the soup

1 cup frozen peas

2 tablespoons fresh Italian parsley added to each bowl when served

Saute chopped onions, carrots, and garlic in olive oil until onions are translucent. Add the broth, and the rest of the ingredients except for the parsley and allow to meld for at least 20 minutes on low.  Before serving add fresh parsley to every bowl and serve.  Godere! 

      

CRAZY Simpile Kale, Parsnip Bone Broth Soup ~ O Blood Type Favorite

  I have a new addiction...It's this soup!  This is seriously AMAZING and CRAZY healthy for you.  First, I'll tell you how I make a beef bone broth, then after this is made and you have frozen some of the broth for other meals.  You can make this yummy soup!  It REALLY is amazing and I just know that the broth is what makes this one a keeper.

 

The Beef Bone Broth

1 cup carrots chopped

1 cup celery chopped

1 yellow onion, chopped

3 beef bones (Larger)

Herbs of your choice (I used Rosemary & Thyme)

5 peppercorns

1 tablespoon vinegar

8 cups of filtered 2water

Place all ingredients in a crock pot and cook on high when you are home and then on low overnight and when you are away.  Do this for 48 hours until the bones start to disintegrate (Flake away). Drain the broth and place into small containers and put in the freezer.  Use for anything.  I use it for Risotto, soups or anything else my little heart desires.

The CRAZY simple Kale, Parsnip Bone Broth Soup

1 cup of beef bone broth

2 green onions chopped

1 parsnip (peeled, chopped into bit size pieces and placed in microwave with a little water to soften.)

2 tablespoon peas (optional)

1 tablespoon kelp flakes (optional)

Dinosaur Kale cut into bite sized pieces (As much as you would like)

Method:

Place all ingredients except for the kale in a microwavable bowl and cook on high for 2 to 3 minutes, depending on how warm your ingredients are.  Just before serving, place the cut up raw kale in the soup and serve at once.  YUMMY!  This is GREAT!  ENJOY!

Cut up Kale..ready to be added!

 

Crock-pot Bone Broth (Chicken)...Made My Way!

A very dear friend sent me the cookbook, "Nourishing Traditions,"  I LOVE the book and have learned more than I can imagine.  One thing I now make regularly is Bone Broth.  It's incredibly easy and makes any soup or risotto or anything else I dream up taste much better than it would if I just used a boxed or canned broth.  When Sally Fallon makes a chicken bone broth her recipe uses chicken parts and not many herbs.  When I make the bone broth I use a whole chicken and add a bunch of things straight out of the herb patch I have, which gives the broth so much more flavor.  Here is my recipe based off of hers:

Here I made a Chicken soup for the boys out of the bone broth

 1 whole organic chicken, including neck, and chicken parts found in cavity

8 cups filtered water

1 onion, peeled and cut in half

1 cup carrots, cut into chunks

1 cup celery sticks (include the leaves, most of the flavor is in the leaves)

Handful fresh parsley (garden)

2 springs rosemary

Handful of fresh thyme (garden)

2 springs fresh sage (garden)

1 teaspoon Celtic sea salt

5 peppercorns

1 tablespoon of vinegar

  Place all ingredients in the crock- pot and set on low for as many hours as your crock-pot goes.  Making sure you're able to turn it back on when the timer stops.  My crock-pot goes for 15 hours.  So I put everything in the crock-pot early evening and let it go until morning and then turn it back on again so it runs another 10 hours until I get home.  With bone broth you want the bones to be almost disintegrating or liquifying (I use that term lightly because I've never seen it totally do that).  At this point you can strain it and use the meat for burritos or even make a quick chicken soup.  This is what I did for my boys and the rest of the broth I will freeze.  Yummy!  It's amazing how much better things taste when you start with a good quality broth.

Closeup of the bone broth!

Yes, I decorate the boys soup... It's always the first thing they take out of the soup!

You can see how different this broth looks...Amazing!

Out of the book Ageless Remedies from Mother's Kitchen I took this quick little excerpt:

"Why is chicken soup superior to all the things we have, even more relaxing than Tylenol?  It is because chicken soup has a natural ingredient which feeds, repairs and calms the mucous lining in the small intestine.  This inner lining is the beginning or ending of the nervous system.  It is easily pulled away from the intestine through too many laxatives, too many food additives...and parasites.  Chicken soup...heals the nerves, improves digestion, reduces allergies, relaxes and gives strength".     

 

 

Swedish Girls Skinny Vegetable Soup

  If you think about it you don't see a lot of overweight Swedish women! I remember in my twenties people always asked how I stayed so thin.  I would always respond, "Calories in, Calories out"!  But, when I think about it, I also crave a vegetable soup when I'm feeling bloated or just icky.  Sometimes, I would detox if the soup didn't make me feel better.  But, I always would try to make this soup first and if I didn't feel any better after eating the soup for three days then, I'd dive into a detox (which usually means I get cranky, but that's just because the toxins are moving all around in my body).
The key to this is for three days you eat maybe a piece of Ezekiel bread with jam in the morning with your usual vitamins, skip the coffee.  Lunch, have a bowl of this soup again with another piece of Ezekiel bread (only if you don't feel full)!  And in the evening... yep you guessed it, another bowl of the soup with some raw vegetables.  I would do this for three days and usually I would start feeling better or I'd dive into the detox and get a move on.  On another note: This soup is truly a nice fall dinner as well and it doesn't feel like a detox meal! But, technically that's because it's not!  So, make some and enjoy it.

    2 Tablespoons Olive oil

2 onions cut into chunks

2 stalks celery cut into chunks

2 leeks cut into chunks

2 carrots cut into chunks

2 potatoes peeled and cut into small chunks

3/4 cup fresh parsley

1 box of good quality organic chicken broth 

Heat a large pot on the stove and add the olive oil, place the onions, leeks, celery and carrots.  Saute until vegetables are a little soft. Add the potatoes and continue to saute for a few minutes.  Then add the parsley and chicken stock, cover and allow to simmer for at least 30 minutes.  Place all ingredients into a high speed blender or Vita mix and blend on high.  Serve!  Place the remainder in a container in refrigerator for the next couple of days.

For specialty ingredients and kitchen supplies you can visit Tiffany's Therapy STORE. 

 

Potato & Leek Soup with a Kick

 Today's recipe comes to you from a good friend of mine, Donna.  She loves quick meals containing fresh, organic ingredients.  Her travel schedule leaves her little time to cook, therefore she is always in need of meals that are incredibly easy.  This meal is wonderful because all of the cutting and most of the time consuming preparing is done for you, not to mention it was not expensive to make!  All you have to do, is buy the ingredients, saute, blend, and serve with salt & pepper to taste.  Talk about... As Easy As Salt & Pepper!!! 
 Did I mention if living in Minnetonka, Minnesota you get to visit the new Whole Foods???

Ingredients:


1 quart organic Chicken Broth
1 Package Potato Leek Soup kit, see photo below
1 package Apple and Pear Salsa, see photo below
Salt and Pepper to taste

Method:

1) Pour potato and leek soup kit ingredients in a saute pan and saute for 2-3 minutes. 

2) Pour container of chicken broth, and allow the potatoes to soften, 7-10 minutes.

3) Pour mixture in blender along with apple, pear salsa.  Blend until desired consistency and serve with Salt and Pepper.  

Enjoy!

Yum-O Gazpacho

  I adore cold soups in the summer!  A satisfying, healthy combination of fresh flavors on a hot day...What could be better?  Gazpacho can come in numerous textures and not all use just raw ingredients. In my combination, I combine pureed raw vegetables along with diced vegetables, to get the perfect match of flavors!  I beg anyone to beat this combo!  Hope you can enjoy this one soon!

Ingredients:


1 pint baby sweet tomatoes
1 container baby sweet bell peppers (2 red, 4 yellow, 4 orange...what I used)
1 large cucumber
2 cloves garlic, peeled
3 green onions, white parts only
2 tablespoons fresh cilantro, chopped
3-4 tablespoons olive oil
2 teaspoons sherry vinegar
1 teaspoon fresh lemon juice
1 teaspoon salt, more for serving
1/2 teaspoon pepper, more for serving

These are the ingredients I feel make an amazing Gazpacho!

Method:


1) Blend half the tomatoes, half the peppers, half of the cucumber, 2 green onions, 1 tablespoon cilantro, and both cloves of garlic in food processor along with 2 tablespoons olive oil, sherry vinegar and lemon juice. (I used my small Cuisinart and did batches).
2) Dice the remaining tomatoes, peppers, cucumber, cilantro and mix into the above mixture along with the remaining tablespoon of olive oil. Top with the sliced green onion and extra springs of cilantro (if you have them)!
3) Adjust salt and pepper to taste and serve.  This tastes wonderful the next day, so make extras for the week!

Oops, I ate it all again:)

Printable Version

Cold Cantaloupe Soup

  I genuinely can't imagine anything more refreshing and inviting on a warm day than Cantaloupe Soup.  Not only is this the easiest recipe in the world, but it gives the impression of something much fancier!  It would make a wonderful first course to a meal served outdoors! 
  Here are a few tips in purchasing a Cantaloupe.  First choose cantaloupes that are heavy for their size, smell sweet, and when pressed yield slightly at the end it blossomed. Avoid cantaloupes with soft spots or ones that have a jagged appearance this usually means they were picked when they were not ripe. 
Remember...The cantaloupe soup will only be as good as the cantaloupe!

Ingredients:

1 ripe cantaloupe
1 teaspoon fresh lime juice
3/4 cup fresh orange juice
1/2 cup vanilla soy yogurt (you can substitute regular, Greek or rice)

Garnish with a dollop of your choice of yogurt. Then include the optional Mint, Pansy's, Snapdragons... be creative!!!

Method:

Place all ingredients except for the garnish in a blender or Vitamix and serve! So Easy (as salt and pepper...he,he,he!)

Wow!  That was yummy!

Printable Version

Portabella Mushroom & Bok Choy Soup

Yes, you're seeing beef in the picture.  Of course I didn't eat it, but the boys did!  I've decided short of making two totally separate meals, I need to be a little more creative and add some sort of meat to the dish they eat for dinner.  They are growing boys after all!   Tonight was a winner on all accounts.  I was in need of a wonderful broth to cure my spring cold, and the boys wanted steak!  So the broth was made with dry sherry, vegetable broth and wonderful vegetables and added a thinly sliced steak on top to make the boys...happy!

Serves 4

3 tablespoons olive oil
1 container portabella mushrooms, sliced
1 sweet onion, sliced and cut into half
3 green onions, diced
3/4 cups dry sherry
1 small bunch bok choy, cut into 1/4 inch slices including green tops
2 large carrots, cut into match book slices
5 cups vegetable broth
1/4 cup Italian parsley, diced

Method

1)  Heat olive oil in a pan large enough to hold all ingredients. Saute portabella mushrooms and sweet onions, 5-10 minutes.  Add dry sherry and cook down about 5-10 minutes.  Add vegetable broth, carrots, parsley, and green onions, place a lid on the pan and continue to cook on low until you have the steak cooked if using.
2) If making the steak, make on the stove top until done to your liking.
3) Before serving add the bok choy and warm for 2-4 minutes and serve at once!

Printable Version

Thai Curry Soup

Not sure why I don't make more Thai food!  It's exciting when recipes turn out well when I least expect it!  I through this one together quickly tonight using ingedients I had around the house and left over from other recipes.  Try this you will love it!  Enjoy!

2 tablespoons sesame oil
1 red pepper, diced
1 container sliced portabella mushrooms
4 green onions, cut into 1/4 inch slices
1 cup diced cooked boneless chicken breast, optional (for the non-vegan family members)
1 15oz can coconut milk
2 cups vegetable broth
5 teaspoons red curry paste
1/2 package Rice noodles (included a picture of the one I purchased)
3 tablespoons cilantro, diced
1/4 cup peanuts for topping

Method

1) If using chicken, cook on top of stove until cooked thru.  Remove and set aside.
2) Add sesame oil to a pan that can hold all the ingredients.  Once oil is warm add the diced red pepper and mushrooms and saute for 5 minutes or so.  Next, add the green onions and continue to saute for 2-3 minutes.
3) Add the vegetable broth and coconut milk and let cook on medium-low while you prepare the rice sticks (noodles). Also add the red curry paste and adjust seasoning to your liking.
4)  Prepare the rice noodles according to package directions, 4-6 minutes.

5)  Place noodles in individual serving bowls, add the vegetable mixture and chicken (if using), and divide the broth among the 4 bowls.  Top each bowl off with cilantro, and peanuts and serve at once.  YUMMY!

Printable Version

Vegetable Tortilla Soup

Last night I was in need of a meal...pronto!  I had a lot of left over ingredients, none of which seemed to combine well together so... I used what I could and decided to make a vegetable soup, Mexican style.  My kids love Mexican food so why not let them have it?  I warmed up some tortilla chips on the side to give it that authentic flair and we sat down to an amazing meal, which was literally made from all the leftover vegetables from the past week! P.S. I only added the cheese to the boys soup.  I just had the vegetables:(

1/2 large purple onion, diced
2 tablespoons, olive oil
1 15oz can diced tomatoes, along with any leftover tomatoes you have, diced
1 cup frozen corn
1 15oz can black beans, drained
1 jalapeno pepper, diced
1/4 cup cilantro, chopped (Include the stems if it is leftover, do not waste it)
2 cups vegetable broth
1/4 cup salsa, (whatever you have in the refrigerator)
2 carrots, diced
1 teaspoon cumin
1 clove garlic, minced
Salt and Pepper to taste
1/4 cup cheddar cheese, per serving (Optional, to top the soup)

Method

1) On the stove top, heat the olive oil and add the onion, garlic, and carrots.  Saute until onion is slightly limp, 7 to 8 minutes. 
2) Add the broth, salsa, cumin, jalapeno, corn, black beans, tomatoes (including any fresh leftovers you might have) and cook on the stove, with a lid on, 8-10 minutes.
3) Add the cilantro, and a grind of salt and pepper, continue to cook for 2-3 minutes.
4) Meanwhile, turn the oven on broil.  When ready, ladle soup in oven safe serving dishes, place 1/4 cup or more of cheese on top and promptly place into the oven, 2-3 minutes.  When cheese is melted and slightly browned on top serve with a dollop of sour cream.

Sick Girls...Ginger Soup

I got a text today from a friend who was not feeling well.  She wanted to know if I  had a fabulous ginger soup recipe? Well of course I do!  Just let me add some kale and parsley to give it ample amounts of vitamins A and C, and you will be good to go.  So if you're not feeling good...try this soup.  It's flavor is warm, peppery and slightly sweet, while the aroma is spicy and awakens your "Sick Girl" senses.

1/4 cup sesame oil
1 sweet onion, diced
1 container mushrooms
3 cups vegetable broth
1 tablespoon fresh ginger, minced
2 green onions, sliced
1/4 cup Italian parsley, chopped
1/4 cup kale, sliced
1 cup brown rice spaghetti, cooked al dente in a separate pan
Optional: 2 tablespoons Spicy Seed Mix

Method

1) In a separate container boil water and make brown rice pasta
2) In another container that can hold all the ingredients, heat sesame oil, and add diced onion.  Saute until onion begins to lighten in color, about 5 minutes. Add mushroom and lightly salt and pepper (1/4 teaspoon of each), saute until mushrooms soak up the remaining oil left in the pan. Add the broth, green onions and fresh ginger, continue to cook until all flavors combine, about 10 minutes.
3) Meanwhile, chop the parsley and slice the kale. 
4) When soup is done, place pasta in bowl, add the mushroom and broth mixture and top with chopped parsley and kale. 
Optional: Add sprouted spicy seed mix

Printable Version

Vanilla Bean Potato Soup

Occasionally~~and more times than I typically care to admit~~the inspiration for my posts, and recipes, in particular, generates from utter randomness (using my sons vocabulary).  Case in point, is today's post, which came from watching the television while on the stair master!

One of the shows broadcasted a recipe for 'Cream of Potato Soup'.  Ahhh...those were the days, when I didn't need to worry about my cholesterol and haphazardly ate what I wanted, when I wanted it! Well, with that being said, I still feel the need to eat what I want, but my recipes now need to consist of vegan ingredients.  So here is another recipe that meets the requirements I established for myself!  Enjoy!

1 large sweet onion, peeled and diced

3 cups vanilla oat milk

1 tablespoon olive oil

2 tablespoons earth balance vegan butter (use the sticks)

2 large potatoes, peeled and diced

1 vanilla bean

1 teaspoon vanilla extract

2 tablespoons Italian parsley, chopped

Method

1) Saute onion in 1 tablespoon olive oil until translucent, about 5 minutes.  Simultaneously, warm the vegan butter and oat milk in a pot big enough to contain all the ingredients.  When onions are complete, place in a blender with 1 to 2 cups of the warmed oat milk.  Blend on high until no pieces of onion are visible.  Place back in the pot with the remaining oat milk and swirl to combine.

Oat Milk with Vanilla and Onions being Sauteed

2) Next, add the potatoes, vanilla extract, vanilla bean and salt and pepper to taste, place a tight fitting lid over it and allow to simmer until the potatoes soften, around 20 minutes. 

3) Remove the vanilla bean and discard .

4) Serve, with 1 tablespoon of chopped parsley and salt and pepper. 

Crock Pot Chick-pea Soup with Kale

The Vegan thing is NOT as easy as it seems!  There are tons of recipes for vegan, vegetarian, and those that follow different diets, ect.  But, what I have found most helpful for me, while trying to be vegan, is making up recipes using ingredients I like verses trying to follow the food trends.  Let's face it, we still need to live our lives, having a specific diet can become difficult for everyone around us if we let it!  So... I have come up with another recipe I feel is a real winner and healthy to boot!  With this recipe you could easily add diced chicken for those who would like it...enjoy!

1 large Vidalia sweet onion, diced
4 tablespoons, olive oil
4 cloves garlic, chopped
6 cups vegetable broth
1/4 cup red wine
1 tablespoon Italian parsley, chopped
3 cans chick-peas
2 parsnips, peeled & sliced into 1/4 inch disks
2 tablespoons kale, sliced, per bowl of soup
Salt & Pepper to taste

Method

1) In a saute pan add 2 tablespoons olive oil and onions, saute until light gold in color, 5-8 minutes.  Place in Crock pot and deglaze the pan with the wine.  Place the wine (about 1 1/2 tablespoons) in the crock pot as well.
2) Next, add the other 2 tablespoons olive oil to the pan and saute the garlic, about 2 minutes, add this to the crock pot.
3) Add the chick peas, parsnips, vegetable broth and parsley to the crock pot and turn on high heat for 6 hours.
4) Before serving add sliced kale to the soup and salt and pepper to taste! Yummy!

Printable Version

In case you are wondering what vegetable broth to use, here is what I use and like!

Carrot Curry Soup with Orange Liqueur

Today is another COLD day in Minnesota.  Why do I live here?  Really, the summers are so short with mosquitoes the size of my thumb, this is crazy!  So, here is a soup to help me get through another month of COLD.  We need something to warm up our insides!

2 Tablespoons Olive oil
1 Medium Yellow Onion, cut into pieces
6 Carrots, peeled and cut into pieces
1 large green apple, peeled and cut into pieces
1 teaspoon Curry Powder
1/4 cup + 3 tablespoons Orange Liqueur
2 cups Vegetable broth

Method

1) Heat Olive oil in a pan that can contain all ingredients.  Add the onions and carrots and saute until onions are a warm yellow color, 6-8 minutes.
2) Deglaze the pan with 1/4 cup Orange liqueur and add the broth immediately. 
3) Add the apple and curry and continue to cook until the carrots have softened. 
4) Take the ingredients from your pan and blend in a blender, add the last 3 tablespoons of Orange Liqueur at this time.

Serves 2 

Tiffany's Kick-Ass Chicken and Rice Soup with Brandy and Saffron

Ah, the snow is back!  Another night for a warm bowl of soup, right?  This one is a keeper!  It's not only warm, but definitely hardy, I hope your able to enjoy this.  It's a mix of chicken, rice, vegetables and a little kick of brandy and saffron, for good measure!  Enjoy

2 tablespoons extra virgin olive oil

2 boneless chicken breasts, cut into bite size pieces

1 large sweet onion, cut into 1/2 inch pieces

3 small cloves garlic, sliced

6 carrots, peeled and cut into 1/2 inch pieces

4 celery stalks, sliced into 1/4 inch pieces

1/2 carton portabella mushrooms, sliced

1/4 cup edamame, shelled (frozen works fine)

3/4 cup corn (frozen works fine)

1 tablespoon Italian parsley, cut fine (also a few full leaves for serving)

1 cup Basmati rice

6 cups good quality chicken broth

1/2 cup brandy

1 teaspoon saffron, plus a dusting for serving

Salt and Pepper to taste

Method

1) In a pan large enough to hold all the ingredients, add olive oil.  Place the heat to medium high and add onions, carrots, celery and garlic.  Saute for 5 minutes and add the chicken, continue to saute until chicken is cooked. 

2) Next, stir in the mushrooms, edamame, and corn.  Continue to saute for 3 to 6 minutes.  Add the brandy and broth and bring to a boil.  Once at a boil add the rice and cook until rice is finished about 15 minutes. 

3) Lastly, add parsley, saffron and salt and pepper.  You can add an extra splash of brandy and saffron for serving.