Pea Soup with Spinach

Pea Soup with Spinach

This was so easy to make, and yet wholesome and delicious. I love soups, and it was cold and rainy (rare in drought-ridden Southern California)! So, perfect night to make a healthy “comfort meal.”

INGREDIENTS

2 c washed and rinsed peas
3 stalks celery, chopped
1 large yellow onion, chopped
5 carrots, sliced
4 cloves minced garlic
3 minced shallots
2 tsp. dried basil
2 tbsp. extra-virgin olive oil
8 c organic vegetable broth

METHOD

Heat olive oil in pot on medium to high heat. Add the onion, celery, and carrots, and sauté for a few minutes, stirring. Once they’re softened, add the minced garlic and shallots. Continue stirring, lower heat to medium, and add the basil. Cook for about one or two minutes, and then add the peas and vegetable broth. Bring to a boil, stir, then lower the heat to simmer and put the lid, slightly tilted on the pot. Let it simmer, stirring occasionally, for about 35-40 minutes.

Remove about half of the mixture and puree in a blender (I use my Vitamix). Return that to the pot and stir. Add salt and pepper to taste.

Put a handful of fresh greens (I used spinach) in the bottom on your serving bowl, and top with the soup. Serve and enjoy.

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Pasta primavera

Whole-wheat, gluten-free pasta cooked al dente, and then tossed with a mix of broccoli, shallots, and garlic sautéed in coconut oil, seasoned with Mrs. Dash, sea salt, and coarsely ground pepper (from gallowaysfoods.com) to taste.

Pasta Primavera

Whole-wheat, gluten-free pasta cooked al dente, and then tossed with a mix of broccoli, shallots, and garlic all sautéed in coconut oil, and seasoned with a little Mrs. Dash, sea salt, and coarse-ground pepper. Just before serving, I added some chopped fresh cilantro and sliced grape tomatoes.

Vegetable Soup

Vegetable Soup

I received my big box of FarmFreshToYou.com organic vegetables the other day, and the first thing I did was make a big batch of green smoothies to drink and share. I like to use the vegetables as soon as possible, so this time I made a big batch of vegetable soup…I just threw everything in there, and tasted as I went along. The outcome is shown here, and I’m going to share my recipe. I’ll no doubt freeze a lot of it, give some away, but I tell ya, it is good!

INGREDIENTS

2 tbsp. extra-virgin olive oil
1 large yellow onion, chopped finely
1 cup sliced carrots
5 stalks of chopped celery
1 whole green cabbage (small), chopped finely
1 whole broccoli (small), broken into small flowerets
1 cup fresh chopped parsley
11 Amarosa Fingerling potatoes, cut in slices
1 whole Romanesco cauliflower, broken into small flowerets
3 cups roughly chopped mixture of spinach, Rainbow chard, and Lacinato kale
3 garlic cloves, minced
4 32-oz cartons of Trader Joe’s organic vegetable broth
15-oz can of drained and rinsed garbanzo beans, pureed
1 heaping tbsp. basil
1 tbsp. sea salt (or to taste)
1 tsp. pepper
1/2 tsp. thyme

METHOD

Sauté the onion, carrot, and celery in the heated olive oil in a large soup pot. Stir and let sauté for a few minutes, then add the garlic, salt, pepper, basil, thyme, and stir. When the onions are translucent, add the parsley, sauté a little longer until all the flavors have blended. Add the cabbage, cauliflower and broccoli and let sauté for about 3 minutes, stirring frequently to blend all the vegetables. Next, add the broth, bring to a boil, add the fingerling potatoes, then bring to a simmer and cook semi-covered until the potatoes are tender (about 30 minutes. Add the chopped greens. Let the soup simmer a little longer, just until the greens are soft but not overcooked. Finally, add the pureed garbanzo beans (I pureed in my Vitamix). Stir the mixture very well so that all the vegetables and evenly mixed. Carefully remove a few cups of the mixture (or more, if you want a thicker soup), and puree. Add back to the soup, stir well.

Serve with some more fresh greens on top, if you like some bright color and more crunchiness.

Whole-Wheat Spaghetti with Fresh Veggies

Whole-Wheat Spaghetti with Fresh Veggies

Just a really, REALLY simple but tasty meal that takes only minutes to make, but is healthy.

I simply cooked a little spaghetti, al dente. While it was cooking, I chopped up half each of red bell pepper and yellow bell pepper, about a cup of grape tomatoes cut in half lengthwise, 1/2 cup of chopped Italian parsley, 1/2 cup chopped green onion. I tossed all that together with a little extra-virgin olive oil and salt and pepper. Then, I drained the spaghetti and mixed it into the vegetable mixture.

Just easy, plain, and good.

Roasted Brussels Sprouts with Toasted Almonds and “Pesto” Drizzle

I’ve been on the lookout for variations of the Brussels sprouts dish I usually make. I found three or four recipes that looked really good, so I melded them all together to make my own version. It’s full of different flavors and textures. A lot of people shy away from Brussels sprouts, but often it’s because they’re overcooked. If you cook them just until they’re slightly firm, they taste fantastic.

INGREDIENTS

Extra-virgin olive oil
About 20 Brussels sprouts, washed and cut in half lengthwise from the stem
1 large clove of garlic
1 cup fresh parsley
1 cup fresh basil
1/2 cup fresh oregano
1 cup sliced almonds
Sea salt
Pepper

METHOD

After washing and cutting the Brussels sprouts, place in a large bowl and drizzle enough olive oil over them to coat them all, tossing gently. Set them aside.

In a food processor (I used my Vitamix), add 1 cup olive oil, and the parsley, basil, oregano, garlic, and about a tsp. of salt. Begin pulsing or blending until the mixture is fairly smooth, but still has flecks of the parsley, basil, and oregano. Add more salt to taste, if need be. Set aside while you cook the Brussels sprouts.

Coat a large heavy frying pan with about a tbsp. of olive oil and heat to medium-medium high. Place the Brussels sprouts flat side down in a single layer in the pan. Sprinkle with a pinch of salt. Let them roast for a few minutes, making sure the heat is not too high that they’ll burn. When they have darkened, turn them over and continue cooking till they’re browned a little more. Add about half a cup of water (or vegetable broth) to the pan, cover for a few minutes to let them cook through, then remove lid and let the water (broth) evaporate. Don’t overcook; when you can easily put a fork through them, but there is still firmness, they’re done.

Plate them onto a platter or plate, sprinkle with the sliced almonds (toasted for a few minutes in a dry frying pan on medium high heat). Drizzle the olive oil/basil/parsley/oregano/garlic mixture over them (as much or little as per your taste). Serve either as a main, or a side dish.