Blog Archives

Chicken and Vegetable Stew

Ingredients:Chicken Vegetable Stew

•    1 lb boneless, skinless chicken breast, cubed
•    2 tbsp spelt flour
•    1 tsp ground black pepper
•    1/2 tsp dried parsley
•    1/4 tsp thyme
•    1 tbsp extra-virgin olive oil
•    3 cloves garlic, minced
•    1 medium onion, chopped
•    2 stalks celery, diced
•    1 cup low-sodium vegetable or chicken broth
•    1/2 cup pineapple juice
•    1 cup carrots, chopped
•    1 12 oz can Great Northern beans (or any white beans), drained and rinsed
•    2 cups baby spinach, chopped
•    1 parsnip, cubed
•    2 bay leaves

Instructions:

In a large mixing bowl combine flour, pepper, parsley and thyme; dredge chicken cubes in mixture.

Heat oil in large pot over medium-high heat. Add garlic, onion, celery and chicken and sauté for 4 – 5  minutes or until cooked through.  Lower heat to medium and pour in broth and pineapple juice.  Toss in carrots, beans, parsnip and bay leaves and stir to combine.  Cover and simmer on medium until carrots and parsnips are soft about 20 minutes.  Uncover and add spinach and cook for another 5 minutes.  Remove bay leaves and serve.

Enjoy!

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Sunburgers

Sun BurgerAnother creation using my Excalibur dehydrator and the informative dehydration guide Preserve It Naturally.  If you are so inclined to buy a dehydrator I would highly recommend the Excalibur brand.  I purchased the nine tray model and am so glad I did.  You can dry so many things simultaneously.

I made these sunburgers twice and these were much better the second time around.  My first attempt I used way too much Braggs Liquid Aminos and they were too salty for my taste and I love salty things…

So here is my version of the Sunburgers recipe:

Ingredients:

•    2 cups raw sunflower seeds,  soaked 6 – 8 hours
•    ½ cup carrots, sliced
•    ½ cup celery, sliced
•    3 green onions, sliced
•    1 yellow bell pepper, sliced
•    1 cup raw spinach, shredded
•    ¼ cup fresh basil
•    ¼ cup fresh parsley
•    Braggs Liquid Aminos  to taste
•    ¼ tsp cayenne pepper

Instructions:

Drain the water off the sunflower seeds.  Place all ingredients into a food processor and blend well.  Scoop out mixture and form into patties and place on dehydrator trays.

Dry at  105°F for 12 -24 hours until dry.    I dried these for 12 hours initially and then turned them over to continue to dry for another 12 hours.  We enjoyed these sunburgers with sliced tomato and guacamole.  No bun required…

Enjoy!

Broccoli Soup

Broccoli SoupIngredients:

•    2 large stalks of celery, sliced
•    2 bunches of broccoli florets coarsely chopped
•    2 medium onions
•    5 small carrots, scrubbed and sliced
•    2 cloves garlic, minced
•    8 cups vegetable stock
•    2 cups baby spinach
•    Sea salt and ground black pepper to taste

Instructions:

Add celery, broccoli, onion, carrots, garlic and vegetable to a large saucepan stock to a large saucepan and cover.  Bring to a boil over medium-high heat.  Reduce heat and simmer until vegetables are tender about 20 minutes.  Add spinach when vegetables are done; remove from heat and let sit for 5 minutes.  Let soup cool another five minutes and then blend using hand blender right in saucepan until smooth.

Enjoy!

Vegetable Brown Rice Stir Fry

Vegetable Brown Rice Stir FryIngredients:

•    2 cups cooked brown rice
•    1 tbsp sesame oil
•    1 medium red onion, coarsely chopped
•    6 cloves garlic, smashed
•    3 carrots, washed and chopped diagonally
•    3 stalks celery chopped diagonally
•    2 medium sweet potatoes, peeled and cubed (1/2 inch)
•    4 green onions, coarsely chopped
•    2 cups cooked black beans
•    low sodium vegetable broth
•    low sodium soy sauce (to taste)
•    sesame seeds
•    ground black pepper (to taste)

Instructions:

Heat sesame oil in wok over medium-high heat.  Add onion and garlic and saute for 5 minutes or until vegetables are tender.  Add cooked brown rice, carrots, celery, soy sauce and sweet potato; cover and reduce heat to medium.  Add vegetable broth as needed to prevent sticking and cook until sweet potatoes are tender.

Remove from heat, add green onion, sesame seeds, black beans and black pepper.

Enjoy!

Glorious Green Soup

Glorious Green SoupIngredients:

•    2 tsp olive oil
•    ½ medium onion, chopped
•    2 cloves garlic, minced
•    1 carrot, washed and chopped
•    1 stalk of celery, chopped
•    2 tsp paprika
•    1 tsp cumin
•    1 medium sweet potato, peeled and diced
•    2 medium green zucchini, chopped
•    10 cups low-sodium vegetable stock
•    1 sprig thyme or rosemary
•    1 whole Habanero or red chili pepper
•    6 cups greens (kale, collard greens, Swiss chard)
•    2 cups baby spinach
•    2 tsp lemon juice
•    Sea salt and ground black pepper to taste

Instructions:

Heat oil in large stock pot over medium-high heat. Add onion, garlic, carrot and celery and sauté for 2 – 3 minutes or until tender.  Stir in paprika and cumin ensuring vegetables are well coated.  Continue to cook the vegetables for another 3 – 4 minutes.

Add sweet potato and zucchini and cook for 1 – 2 minutes.  Add vegetable stock, herb sprig and Habanero or chili pepper and stir.  Allow pepper to float in stock.  Bring mixture to a boil.  Reduce heat to medium-low and simmer for 20 minutes.

Add greens mixture to pot and stir in to completely cover with stock.  Increase heat and bring to boil again. Reduce heat to medium-low and simmer again 6 – 8 minutes.

Remove soup from heat.  Remove pepper and any stems from the herb sprig.  Add spinach and stir until fully incorporated with stock.  Use a hand blender to puree the soup right in the stock pot.  Add lemon juice, salt and pepper.  Stir.

Enjoy!

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