Happy Spring Equinox!
Most of us are home now and needing to cook for ourselves and are motivated to stay healthy. Enjoy these yummy recipes and try to get outside everyday for fresh air and exercise. Spring is beautiful right now, showing her colors, fresh clarity air from the rains, and nature is still doing its job regardless of the virus. Being in nature cleanses the soul. Enjoy it since we have the time~
For the bone broth recipe, please go to the link below:
Bone Broth Instructional w Recipe
Easy, Yummy Mushroom Soup From Nourishing Traditions (Serves 6)
2 medium onions, peeled and chopped
3 T butter
2 pounds fresh mushrooms
4 T butter
4 T Ex Vir Olive Oil
1 quart chicken stock
½ c dry white wine or sherry
1 piece whole grain bread, broken in pieces
Pinch of nutmeg
Sea salt and pepper
Crème fraiche (See notes above. Could substitute plain cream or plain yogurt either whole or lowfat)
Saute the onions gently in butter until soft. Meanwhile, wash mushrooms and dry well. Cut into quarters. In a heavy, cast iron skillet, sauté the mushrooms in small batches in a mixture of butter and olive oil. Remove with slotted spoon and drain on paper towels. Add sautéed mushrooms, wine or sherry, bread and chicken stock to onions, bring to a boil and skim. Reduce heat and simmer about 15 min. Puree soup with a handheld blender. Add nutmeg and season to taste. Ladle into heated soup bowls and serve with cultured cream.
Beeler’s Soup for simple cleansing:
Chop celery, zucchini, green beans, parsley and simmer for 10 minutes. Cool and then blend. Eat 3 cups/day with brown rice for 3 days~
Red Pepper Soup From Nourishing Traditions (Serves 6)
6 red pepper, seeded, chopped
2 med onions, chopped
4 T olive oil
1.5 quarts chicken stock (or veggie)
1 small bunch fresh basil, cut in small pieces
sea salt, pepper, creme fraiche
- Saute onions and peppers in olive oil.
- Add stock, bring to a boil, reduce heat and simmer 30 min.
- Pass through food mill or blender.
- Return soup to pot, stir in basil and season to taste.
- Simmer 5 more min, ladle into heated bowls and serve with cultured cream (yogurt)
