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Keeping warm in Winter.
Simple Yummy Broccoli Soup
Prep Time: 5 minutes
Cooking Time: 20 minutes
Yield: 4 servings
Ingredients:
2 bunches broccoli
2 large white sweet potatoes
2 cloves garlic, diced
1 red pepper, diced
2 tablespoons tamari
Directions:
1. Cut off the florets of the broccoli so that you have almost no portion of the stalk and place in a separate bowl.
2. Cut the stalks of the broccoli and the sweet potato into small pieces.
3. Place in a medium pot and fill with water just until the veggies are covered and bring to a boil.
4. Cook until soft, about 10-12 minutes.
5. Remove broccoli and potato from the water and blend in blender.
6. Slowly add the water from the pot to your blender until you get a good soup consistency.
7. Add garlic and tamari, and blend.
8. Place soup back in the pot, add broccoli florets and red pepper.
9. Leave on low heat for 5-10 minutes. Serve hot with a little fresh ground pepper.
Variations:
This soup is great with a little parmesan cheese or organic cheddar sprinkled on top of your bowl. Soup is also a great place to use up leftovers. Toss in whole grains, beans or leftover veggies to give it a little extra kick.
Winter Squash Stew
Prep Time: 5 minutes
Cooking Time: 15 minutes
Yield: 4 servings
Ingredients:
1 winter squash, seeded, peeled, chopped
(butternut, acorn, pumpkin, delicata)
1 onion
2 cloves garlic
veggie or chicken stock
2 teaspoons curry powder
1 1/2 teaspoons cumin
Directions:
1. Sauté finely minced onion and minced garlic in a splash of olive oil.
2. Place squash in a pot and fill with stock until just covered, then add spices, garlic and onion.
3. Boil until tender.
4. Mash or blend in blender until smooth and return to the pot to heat through.
Variations:
You can add chopped, fresh cilantro or parsley, and/or toasted pumpkin seeds for garnish.
Brown Basmati Pilaf
Prep Time: 5 minutes
Cooking Time: 30-40 minutes
Yield: 4 servings
Ingredients:
1 cup brown basmati rice
1/2 cup dried cranberries
1/2 cup walnut pieces
1/2 cup fresh parsley, chopped
2 cups water
pinch of salt
Directions:
1. Rinse rice in fine mesh strainer until the water runs clear.
2. Boil the water and add rice and salt. Cover and reduce heat.
3. After 15 minutes add cranberries and walnuts on top, do not stir.
4. Cook 15-25 more minutes, until all the liquid is absorbed.
5. Remove from heat, add parsley and fluff with fork. Cover and let sit for 3-5 minutes before serving.
Breakfast Porridge
1 cup leftover brown rice
2-3 tbsp. Rolled oats
½ - 1 cup water (or almond/rice/hemp milk)
2 tbsp. Dried cranberries (or raisins/goji berries/be adventurous!)
1 shake of cinnamon
raw honey (or agave nectar/brown rice syrup/maple syrup)
Bring rice, oats, water, raisins and cinnamon to a boil. Lower the flame to simmer and cook for 5-7 minutes, or until creamy. Add honey to sweeten. Serves two.
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