I know I have been posting a lot
of soups lately! I love soups because they are a simple way to get complex,
nutrient density from whole foods into your life. October is a good time to
start giving your immune system a little TLC. And this immune support soup
recipe contains some of the best sources for key immune supporting nutrients.
And, it is free of any inflammatory foods that might bog your body down or
tamper with your digestion. Read More
Many of my recent clients are
following a Paleo-leaning or AIP (Autoimmune Paleo) diet, part of which
requires obtaining high nutrient density per calorie. So, I have been delving
into meals that fit that profile. I am finding that this style of cooking
does not have to be complicated at all. I love it when something really
simple comes out delicious and nutritionally complex. Enter this quick, rainy
day soup. Not only is it Paleo, but it’s clean, weight management friendly,
and can be converted to vegan very easily. If you want to go vegan and are
not concerned about avoiding certain plant based foods, you can replace the
sausage with cannellini beans, but since the sausage brings some flavor to
the soup, you may need to ramp up the herbs and garlic to compensate.
Read More
A lot of people associate
Thanksgiving with a plate full of turkey and a bunch of other stuff smushed
onto the plate. But sometimes its nice to switch it up a little and add a
course or two, slowing it down, adding an extra layer of civilization to the
crazy, energized occasion with friends and family. This porridge-like soup
does the job pretty well, and although it is super rich and creamy, it is
actually vegan, so you wont weigh your guests down too much before the
main turkey event, and everyone at the table can enjoy it, whatever their
dietary considerations.
The chard in the food garden is
making gigantic leaves right now. They are so big I am tempted to preserve
them and use them as shoe leather, or a hand fan, or something practical.
Since those wild ideas are probably ultimately not as practical as one would
hope, I opted to put together this 13 bean soup, and just enjoy the chard in
its glorious, minimally processed form. That’s actually my favorite way to
enjoy nutrient dense greens! My partner Ricky bought a bag of 13 bean soup
mix a while ago, and has been nudging me to make soup out of it. So here is
one more hearty soup to get into your belly before the seasons completely
change over. Or enjoy it all spring and summer using a variety of different
seasonal greens and fresh vegetables. The key is to put the greens in at the
end, so they are super fresh, vibrantly colored and retain as much of their
living nutrition as possible.
Nothing completes a crisp autumn
or rainy day like a bowl of creamy soup. I am pretty sure that there isn’t a
person out there who doesn’t have a nostalgic attachment to a “cream of
something” soup from their past or childhood. Well I have some good news
about that! You can keep your creamy, comforting stroll down memory lane
while also avoiding the bad and promoting awesome, clean nutrition. This soup
is very easy to make and is also great as a cold vichyssoise style
soup if you have leftovers. The salsa is a tangy compliment that offers extra
rich flavor in the truffle oil, but also completely optional.
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I’ll be frank: I love
buckwheat!!! I have always had a fond place in my heart for buckwheat. I
honestly can’t remember where in my childhood buckwheat took its place, I
think an aunt used it, or maybe my mom. I just remember it being there somewhere.
When I started pursuing this healthier cooking thing, I was delighted to
discover the nutritional benefits that buckwheat has to offer. Buckwheat is
not actually wheat at all. It is a seed that comes from a sorrel-like flower.
This makes it, in my view, a superfood, not to mention gluten free, plant
based, and other great qualities many are looking for
today.
Unfortunately, buckwheat flour doesn’t behave quite the same
as wheat flour, so its uses tend to be more limited, but you can find some
good products that use pure buckwheat in simple and nutritious ways. You can
also use it in recipes here and there, in baking, and always be confident
that you are adding amino acids, fiber, and other essential nutrition to the
dish. Here is a fantastic and quick way to enjoy ramen without the toxic
craziness of the ubiquitous instant ramen. And, it is great on a detox!
This recipe can be ready to eat in 20-30 minutes from start to finish.
Read More
In
between your weekends of sugar, animal fat, and alcohol-laden holiday
festivities, on a quiet weeknight at home, when your body is clambering for
some real nutrition, try whipping up this extremely easy soup that is clean,
vegan, and packed with super nutrition. The pepitas, while delivering a
complete essential amino acid profile, also give it that comfort food edge
that will surely hit the spot on a cold winter night.
Let’s be honest. Vegan chili is
no replacement for the taste and experience of good old fashioned meat chili,
with sour cream, onions, and shredded cheese. But that doesn’t stop me from
embracing a healthier ingredients, having fun with the basic chili concept,
and seeing where it goes. What if you could have a delicious, satisfying
chili, without increasing inflammation in your body, increasing your risk of
fatal disease, or risking unwanted weight gain? What if you could have an
awesome chili-eating experience using plant-based, nutrient dense, cleansing
foods? That is basically what you get with this vegan chili
recipe. Read More
