A repository for healthy and delicious recipes
This recipe comes from Daverick Legget’s book Recipes for Self-Healing. The following is his intro to the soup.
The art of making a good onion soup is to cook the onions slowly, preferably in a heavy cast iron pot. Beef stock is more traditional than the miso suggested in this recipe and may be substituted if preferred. Served with a good hunk of crusty bread it is almost irresistible.
Europeans have a long used fruits in soups. It’s more than an elegant dessert or appetizer, it’s a fantastic way to use up summer’s abundance or ‘less than perfect’ fruit. This soup is wonderful with fresh or frozen cherries. You can use dried cherries in a pinch, but reduce the sugar and increase your simmering time until the cherries are soft–enjoy!
Simple and easy, this is a wonderful way to get sweet potatoes into your diet.
Contributed by Tyra BurgessSavory Sweet Potato Rounds – – sweet potato, coconut oil, mixed dried Italian herbs (rosemary, thyme, oregano), pink Himalayan salt (or other quality salt), fresh cracked pepper, cumin, Preheat oven to 425. Clean sweet potato and cut into 1/2 inch rounds and arrange rounds on a baking sheet. Brush each round with a little coconut oil then sprinkle with spices. Bake until soft about 30 minutes or until a fork inserted comes out easily.
Roasted roots are a staple for my family in the fall and winter. You can easily vary this recipe to use other roots like turnips or rutabaga, winter squash or different herbs. I often double the batch, eating the leftovers as is for the next meal or as the base for a luscious winter root stew.
Contributed by April Crowell
Roasted Roots With Balsamic, Rosemary And Sage – – carrots, potato, yam or sweet potato or butternut squash, onions, beets, parsnips, garlic (optional), rosemary, sage, olive oil (start on the low side and add more just to coat–you don’t want oily vegetables), balsamic vinegar, salt and pepper, Prep your veg!: Preheat oven to 425˚.
Peel all vegetables and dice into 1 1/2 inch pieces.
Place vegetables on a baking sheet large enough so they can all lay flat.
Stem and chop herbs and spread over vegetables.
Drizzle vegetables with olive oil and balsamic. Spread oil and vinegar evenly so that vegetables are well coated. Even vegetables back out on sheet.
; Roast vegetables: Roast vegetables in oven turning vegetables every 15-20 minutes. Add more oil or if they are too dry. Roast for about 45-60minutes or until vegetables are tender and slightly crisp on the edges. ; – Energetics: Roots are grounding, warming and nourish the earth element. They drain dampness and strengthen the Stomach and Spleen and build blood. The vinegar lightly astringes. Rosemary and sage drain dampness and stimulate digestion.
Primary season: Fall/Winter
for more recipes from April check out her personal website at <a href="http://aprilcrowell.com">aprilcrowell.com</a>
Summer cooking at its best is easy, colorful and uncomplicated. Ratatouille makes the most of the season’s vegetables like tomatoes, eggplants and peppers. This grilled version can be prepared in two ways. The vegetables are first grilled and you then dress them right at the table and serve them immediately or you finish marrying their flavors over the stove top. Both are delish–it’s just a matter of choice. I tend to prefer the first method, as it’s simpler and doesn’t heat up the kitchen.
Double this recipes or toss leftovers with cooked quinoa and a little extra dressing (if necessary) for a light, high protein dish.Grilled Ratatouille – Summer cooking at its best is easy, colorful and uncomplicated. Ratatouille makes the most of the vegetables of the season. This grilled version can be prepared in two ways. The vegetables are first grilled and you then dress them right at the table and serve them immediately or you finish marrying their flavors over the stove top. Both are delish–it’s just a matter of choice. I tend to prefer the first method, as it’s simpler and doesn’t heat up the kitchen. – eggplants (cut lengthwise into 1 inch thick slices), zucchini (cut crosswise into 1 inch thick slices), yellow onions (peeled and cut into 1 inch thick slices), peppers (the more colorful the better) (seeded and sliced 1 inch thick), tomatoes (sliced or 12 cherry tomatoes), olive oil (for the grill), Basil Vinaigrette : red wine vinegar, fresh basil leaves (crushed), fresh thyme, garlic (crushed (optional)), salt and pepper to taste, Grill the vegetables: Prep your vegetables and start up the grill. When the fire is ready or the grill is […]
Warm and calming, Golden Milk is traditionally drank before going to bed. Black pepper, which contains peperine, is added to the drink to help the body better absorb the curcumin in the turmeric.