Saturday, January 26, 2013

Yummy, Filling, Toe Warming Veggie Soup

Adapted from EatingWell:  January/February 2013
This soup is very similar to a soup I used to practically live on years ago.  I used zucchini rather than cauliflower and sometimes threw in some salsa for an extra kick. I like to make a huge pot and eat a bowl before lunch and dinner all week.

10 servings, 2 cups each | Active Time: 1 hour | Total Time: 1 3/4 hours


  • 2 tablespoons extra-virgin olive oil
  • 2 cups chopped onions (2 medium)
  • 2 cups chopped celery (4 medium stalks)
  • 1 cup chopped green bell pepper (1 medium)
  • 4 cloves garlic, minced
  • 3 cups chopped cabbage
  • 3 cups chopped cauliflower (about 1/2 medium)
  • 2 cups chopped carrots (4 medium)
  • 2 cups zucchini (I added as I hate green beans) 
  • 8 cups low-sodium vegetable broth or chicken broth
  • 2 cups water
  • 1 15-ounce can tomato sauce
  • 1 14-ounce can diced tomatoes
  • 2 cups garbanzo, white,  kidney or pinto beans,boiled
  • 1 bay leaf
  • 4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
  • 1/2 cup thinly sliced fresh basil
  • 10 tablespoons cashew nut cheese ( or Parmesan cheese)


  1. Heat oil in a large soup pot or Dutch oven (8-quart or larger) over medium heat. Add onions, celery, bell pepper and garlic; cook, stirring frequently, until softened, 13 to 15 minutes. Add cabbage, cauliflower, carrots; cook, stirring occasionally, until slightly softened, about 10 minutes more.
  2. Add broth, water, tomato sauce, tomatoes, beans and bay leaf; cover and bring to a boil. Reduce heat and simmer, partially covered, until the vegetables are tender, 20 to 25 minutes. Stir in spinach and simmer for 10 minutes more.
  3. Discard the bay leaf. Stir in basil. Top each portion with 1 tablespoon cheese.

Friday, January 25, 2013

Winter Kale Salad

 I LOVE Joe's new website, check it out for some amazing recipes, inspiration and motivation. I watched his video, Fat, Sick & Nearly Dead at my chiropractor'sor's office and was really impressed with his no bull attitude and how simply his reboot plan is. 

So when I discovered his new website, I was quick to check out his recipe section and try them out.  I have kale in my smoothies everyday but did not think I would enjoy chewing this rough thick leaf at all.  So I made the salad for my husband and of course, had to taste to make sure the seasoning was ok.....well, it became a salad for two instead of one.  I try to keep my fat intake low so for me it would not be an everyday salad but for a special treat or once or twice a week....yum!

Winter Kale Salad

Adapted from Reboot with Joe

1 bunch kale, stems removed (could use spinach or romaine)
1 avocado
1 T. olive oil (original recipe uses 2T)
2 T. lemon juice
Sea salt & black pepper, to taste
1/2 carrots shredded
1/4 cup raisins
2 T sunflower seeds (could use pumpkin as well)

1.) Tear kale into bite sized pieces and mix with carrots, raisins and sunflower seeds in a large salad bowl.
2.) Add avocado and mix together using hands (or mash with a fork), making sure everything is coated evenly.
3.) Add olive oil, lemon juice and sea salt and pepper to taste.
4.) Toss together and enjoy!

Nut Free Power Bars

  • 1/2 cup pumpkin seeds
  • 1/ 2 cup sunflower seeds
  • 1 teaspoons olive oil or cooking spray
  • 1/8 teaspoon salt
  • 1 cup dates, pitted
  • 1 ½ tablespoons water


  1. Spray pan with cooking oil and then add seeds and salt.  On low heat, keep tossing seeds until light brown.
  2. Combine toasted seeds, dates and water in a food processor and puree until mixture starts to stick together. If needed add a bit more water.
  3. Line a square pan with saran wrap letting the saran wrap extend up and over the edges so that when you fold it back over the mixture, it covers the mixture entirely.  
  4. Pour mixture in.  Fold edges of saran wrap over the top of mixture and press down to form a flat even surface. You can snug the mixture up to the edges of the pan, pressing with your hands to form a nice square shape.
  5. Slice into even squares. For best results store in the fridge, although bars can be kept at room temperature.

Socca - Gluten Free Pan Bread


Adapted from Choices Market

A savoury bread from the South of France.  It is prepared in a pan, preferrably cast iron and is gluten free. Great for making sandwhiches or as a side with a soup or salad. 

Ingredients :

1 cup garbanzo (chickpea) flour
1/2 tsp cracked black pepper
1/4 tsp salt
1/2 tbsp fresh rosemary, minced
1 cup warm water
2 tbsp + 1 tbsp oilve oil
1/2 medium red onion, sliced (optional)

Instructions :

1. If using a cast iron pan or iron dish, place in the oven and preheat to 450°F (230°C).

2. In a large bowl, sift garbanzo flour, pepper and salt together. After sifting, add rosemary leaves.

3. Whisk in warm water and 2 tablespoons of the olive oil. Batter should have the consistency of thick cream.

4. Cover the bowl and let the batter set for at least 30 minutes.

5. Stir sliced onion into the batter (optional)

6. Remove skillet from oven. Add remaining tablespoon of olive oil to the hot pan.

7. Pour batter into pan and bake for 12 – 15 minutes or until the pancake is firm and the edges are set (top may not be browned at this point).

8. Turn on broiler, set socca a few inches below your broiler for 1 – 2 minutes, just long enough to brown it in spots.

9. Cut into wedges and serve warm.

Curried Lentils With Sweet Potatoes and Kale

Curried Lentils With Sweet Potatoes and Swiss Chard
Adapted from The New York Times 11/14/07
Yields 8 to 10 side-dish servings; 6 main-course servings.
2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 1-inch piece fresh ginger root, peeled and grated
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 jalapeƱo pepper, seeded if desired, then minced
4 to 5 cups vegetable broth as needed
2 pounds orange-fleshed sweet potatoes, peeled and cut into
1/2-inch cubes (about 4 cups)
1 1/2 cups dried lentils
1 bay leaf
1 pound Kale, center ribs removed, leaves thinly sliced
1 teaspoon kosher salt, more to taste
1/2 teaspoon ground black pepper
1/3 cup chopped fresh cilantro
Finely grated zest of 1 lime
Juice of 1/2 lime
1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores
1/4 cup chopped scallions, for garnish.

1. In large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring, for 1 minute.

2. Stir in 4 cups broth, sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for 25 minutes. (If lentils seem dry, add up to 1 cup stock, as needed.) Stir in kale and salt and pepper, and continue cooking until lentils are tender and kale is cooked, about 30 to 45 minutes total.

3. Just before serving, stir in cilantro, lime zest and juice. Spoon into a large, shallow serving dish. Garnish with almonds if desired and scallions.