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A little sweet, a little spicy–perfect for a cold autumn or winter night. Ingredients  - 2 Macintosh apples – peeled, cored and chopped
- 1 Tbsp butter 1 onion, finely chopped
- 3 cloves garlic, chopped
- 1 Tbsp curry powder
- 1 tsp cumin
- 4 ½ cups mashed pumpkin
- 6 cups vegetable broth
- 1 1/2 tsp salt
Instructions Melt butter in a large saucepan over medium heat. Add onion, garlic, curry and cumin; sauté, stirring often until onion is soft and fragrant.
Stir in apples, pumpkin, broth and salt. Bring to a boil, stirring often. Cover and reduce heat to low. Simmer for 23 minutes, stirring occasionally. Puree soup in a food processor or using immersion blender. Return soup to saucepan; reheat, covered, over low heat and serve. Enjoy 2.0 http://www.pulseholistichealth.com/recipes/curried-pumpkin-soup/
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Man-to-Man Chipotle Black Bean Stew
Recipe reprinted with permission from Feeding Young Athlete by Cynthia Lair (Moon Smile Press, 2002) . Serve this yummy stew over polenta or brown rice for a delicious, nutrient-rich meal. Mexican seasoning blends come in bulk or spice bottles at the grocery store. They are usually a combination of cumin, oregano, peppers and other spices that offer a Southwestern flavor to dishes. Muir Glen makes excellent fire-roasted organic canned chopped tomatoes with green chilies which are excellent in this recipe. Ingredients  - 1 tablespoon extra-virgin olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 2 teaspoons Mexican seasoning
- 2 teaspoons dried, crushed dulse
- 1 cup dried black beans, soaked overnight (or for 6-8 hours)
- 1 dried chipotle chili
- 2 cups soup stock or water
- 1 – 2 teaspoons sea salt
- 1/2 cup fresh or frozen corn kernels
- 1/2 cup chopped tomatoes with green chilies
- 1/3 cup chopped cilantro
- lime
- sour cream
Instructions Heat oil in a pressure cooker or dutch oven. Add onion, garlic, cumin, and Mexican seasoning and sauté until onions are soft. Drain soaking water off beans. Add soaked beans, chipotle chili and stock or water to onions and spices. Lock lid, raise heat and bring up to pressure. Once pressure is established, lower the heat to hold pressure steady and set timer for 30 minutes. The stew can also be simmered, not pressure-cooked, and it takes about 55-60 minutes (or more). Once the heat if off and the pressure has come down, open the lid. Add salt to taste. Add corn, tomatoes, and cilantro. Serve garnished with a squeeze of lime and sour cream dollop if desired. Preparation time: 40 minutes or more. Makes 4 servings
Notes: Dulse is a sea vegetable. It helps reduce the flatulence factor of the beans as well as adding rich minerals to the dish. You can purchase seaweeds at most health food stores. Of course soaking and changing the water will also help with the flatulence, but not add in the minerals and nutrients. 2.0 http://www.pulseholistichealth.com/recipes/man-to-man-chipotle-black-bean-stew/
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Marrow broth is an often overlooked food that is deeply nourishing to the body and spirit. In Chinese medicine it is excellent at treating ‘failure to grow and thrive’ (a common pattern of deficiency in children) the elderly or those recovering from illness. But you need not wait until one of these disharmonies arises to utilizes its amazing benefits. Marrow broths ’build blood’ , treat anemic conditions and strengthen the brain, bones and strongly stimulate the immune system. They nourish the jing (essence) and create a deep calm. This is perfect recommendation for anyone with general deficiencies, large or small. Is it difficult to make? No, it just likes to take its time, especially if you want to get the most out of the broth. Soup, in general, is highly nourishing and allows for many variations but there are a few rules to observe when making a marrow broth. First, use only bones from organically raised animals and poultry. Hormones and chemicals in commercially raised will carry into your broth. Second, cook it a long time—really… Here’s how simple it is: Ingredients  - 1 organic chicken carcass (mostly cleaned, or use a little of the meat to help flavor the stock)
- Or
- 4-6 lbs of organic beef/lamb/elk bones and/or knuckles
- 2 T. vinegar (optional–this helps release the marrow from larger bones)
- 8 quarts of water
Instructions Patience
In a large stock pot or crock pot, cook the bones in the water for a minimum of 3-4 hours, 6-8 hours is best. Really, it is that simple. For hard, larger bones you may want to crack them with a mallet to encourage the marrow to leech out.
Skim off fat that arises to the surface, during cooking.
Allow the broth to cool slightly and then remove the bones or carcass.
Line another large pot with a cheese cloth or fine sieve and pour the broth through (Careful with hot liquids–burnt fingers!)
Allow the broth to chill completely and skim off any additional fat.
Add some flavor:
Season with salt, pepper and your favorite herbs, such as rosemary, thyme or oregano.
Add flavor and enrich your broth by cooking your favorite vegetables with it. Add in a carrot, an onion, a few stocks of celery, a handful of mushrooms or seaweed. No peeling, dicing or chopping is necessary, you will strain these out of your broth.
Now you have a beautiful both to be enjoyed as is or to used as the base for other soups.
Eat well!
Contributed by April Crowell 2.0 http://www.pulseholistichealth.com/recipes/simple-marrow-broth-soup/
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Balsam and pepper, apple and ginger,
Many tastes their names have lent,
While spear describes the leafy finger.
In such a bunch of jolly herbs
Why is none named merriment? I know Spring is around the corner when mints start to appear in the garden. Mint is abundant in the Spring and with good reason, their medicinal properties are numerous and particularly beneficial to many Spring maladies. Use them in teas to help lift the spirit, counter allergies and sinus congestion, aid digestion and help calm aggression and tempers that often arise with the season. Pea soup? Oh, yes! Peas are high in minerals, vitamin C, D, protein and folic acid. And they are simply delicious in bright and lively soup! For additional color garnish with fresh chive blossom.
Contributed by April Crowell Ingredients  - ¾ c. diced onion
- ¾ c. diced leek
- ½ c. chopped scallions
- 2 T. olive oil
- 1 T. minced garlic
- 2 ½ c. peas (fresh is best!)
- 5 c. vegetable stock
- ½ c. chopped chives
- 2 T. chopped fresh mint
- Salt and pepper to taste
Instructions In large sauce pan sauté onions, leek and scallions in olive oil until onions are translucent. Add garlic and peas and sauté for 2 more minutes. Add stock and bring to a boil. Reduce heat and simmer for30 minutes.
Add chives and mint and cook for 5 minutes. Remove from heat and transfer to blender (or use immersion blender) puree until smooth. Add salt and pepper to taste and garnish with fresh chives.
2.0 http://www.pulseholistichealth.com/recipes/minted-pea-soup/
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Vegetable and Chickpea Curry
Adapted from “Cooking Light” Ingredients - 1 Tbsp olive oil
- 1 ½ cups chopped onion
- 1 cup sliced carrot
- 1 Tbsp curry powder
- 1 tsp brown sugar
- 1 tsp grated peeled fresh ginger
- 2 garlic cloves, minced
- 1 Serrano chili, seeded and peeled
- 3 cups cooked chickpeas (garbanzo beans)
- 1 ½ cups cubed peeled baking potato
- 1 cup diced green pepper
- ½ tsp salt
- ¼ tsp black pepper
- 1/8 tsp red pepper
- 1 stick Kombu (dried seaweed)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (14 ounce can or box) vegetable broth
- 1 cup coconut milk
- 2 cups slivered kale or spinach
- Raisins, chopped cashews or peanuts for condiments
- Cooked quinoa, rice or couscous
Instructions Heat oil in a large skillet over medium heat. Add onion and carrot, cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic and chile, cook 1 minute, stirring constantly.
Place onion mixture in a 5-quart electric slow cooker. Stir in chickpeas and the next 7 ingredients through broth. Cover and cook on HIGH for 6 hours or until vegetables are tender. Remove the kombu and add the kale and coconut milk; stir until the kale is tender and vibrant in color. Serve over couscous, quinoa or brown rice. Garnish with raisins and nuts. 2.0 http://www.pulseholistichealth.com/recipes/vegetable-chickpea-curry/
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