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extra virgin olive oil
1 sweet onion, thin half moon slices
soy sauce
1/4 cup mirin or white wine
3 cups spring or filtered water
4 cups cooked black turtle beans
3 teaspoons brown rice miso
2 tablespoons balsamic vinegar
small handful fresh flatleaf parsley, minced, for garnish
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8 1 small onion, chopped
8 cups turkey or chicken broth
1 can (15 ounces) chopped tomatoes
1 package (1 pound) frozen vegetables
1/2 teaspoon sage seasoning
1/2 teaspoon ground black pepper
1/2 teaspoon coarse ground garlic salt
3 cups chopped cooked turkey
1 package (9 ounces) refrigerated cheese tortellini
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INGREDIENTS
2 Empire apples cored and quartered
1 large winter Squash (2 ½ pounds) cut into 2 inch pieces
2 medium onions, peeled and quartered
3 cloves garlic
2 tablespoons extra virgin olive oil
Salt and Dinosaur Cajun Rub to taste
4-5 cups Vegetable broth
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This sweet and flavorful soup will stimulate circulation and draw warmth deep into your tummy to keep you cozy all winter long.
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 2 cups Sunkist� freshly squeezed orange juice
2 cups chicken broth
8 oz. carrots -- peeled and sliced
¼ cup onions -- diced
2 tbsp. ginger -- peeled and diced
2 cloves garlic -- minced
1 cup cream
to taste salt and white pepper
to taste cayenne pepper
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Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 3 hours 10 minutes
Yield: 4 to 6 servings
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Prep Time: 35 minutes
Cook Time: 30 minutes
Yield: Serves 4
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The delicate spiced heat of curry and split peas go together like Romeo and Juliet…but it’s better than love.
The heat of the curry stimulates circulation, enhancing our body’s ability to digest efficiently…and the protein
of the beans gives us the strength we need to feed our bones.
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1 yellow onion, diced
8-10 dried shiitake mushrooms, soaked until tender, thinly sliced
One half cup pearl barley, rinsed well
4 cups spring or filtered water
sea salt
2 teaspoons barley miso
2-3 scallions, thinly sliced on the diagonal, for garnish
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2 teaspoons extra virgin olive oil
2 onions -- diced
sea salt
6 dried shiitake mushrooms -- rehydrated and sliced
3 cups button mushrooms -- thinly sliced
6 cups soy milk
2 teaspoons white miso
3 scallions -- thinly sliced on the diagonal
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