Bring the water to a boil. Add tea & kombu. Remove from heat & let steep 15 minutes. Meanwhile heat the avocado oil & sauté the onion & celery with a sprinkle of salt until onion is transparent. Add remaining ingredients, except wine & cook about 1 minute. Add wine & cook 1 minute. Add the stock & simmer for 20 minutes. Strain stock into another pot. Toss or eat the vegetables. Yields 6 cups of stock.
1 t saffron threads, place in 2 T water
1 T avocado oil
2 c chopped leeks, white & light green parts only (Think 1/4″.)
2 – 3 c chopped fennel bulb (Think 1/2″.)
3 large garlic cloves, minced
1 lb mushrooms cut into largest bite size pieces. THINK DRAMA. (Chef’s recipe called for 1.5 lbs oyster & lobster. I had maitake & oyster on hand. Dr. Andrew Weil http://www.drweil.com/healthis a great believer in the immune-enhancing and cancer-protective properties of shiitake, oyster mushrooms, maitake, enoki, etc.
8 artichoke hearts (fresh, frozen or canned) cut into halves
4 Italian parsley sprigs & stems, minced
1 navel oranges, finely zested & juiced (Have a second orange on hand in case you decide you’d like more citrus flavor.)
8 ounces diced Italian tomatoes
2 T Pernod TASTE AFTER 1 T ADDED.
TASTE FIRST. You may or may not need this — 1/4 c Sauvignon Blanc
1 t herbes de Provence (Recipe coming.)
Sea Salt or Kosher salt
Freshly ground black pepper
Rouille (Recipe follows.)
Sauté the leeks & fennel in the avocado oil for 2 minutes. Tasting along the way…add all remaining ingredients EXCEPT MUSHROOMS. Simmer 10 minutes. Add mushrooms & simmer 10 minutes. Adjust flavor to your taste just before serving. Meanwhile, prepare ROUILLE.
1/2 c vegan mayonnaise
1.5 roasted red pepper (jarred is fine)
4 garlic cloves
1 3-inch by 4-inch +/- baguette, remove crust & tear into pieces
1.5 t Dijon mustard (or more to taste)
1 T lemon juice (1/2 lemon)
1/4 c extra virgin olive oil
Cayenne, a pinch to taste
Toss everything except olive oil, cayenne & sea salt in a Blendtec mini or your favorite machine that pulverizes everything. Pulverize until very smooth. With the machine running slowly add the olive oil. When you have a creamy emulsion, taste & add cayenne & salt to taste.
SPOON the SOUP into a bowl. Top with ROUILLE. SMELL IT. Add a crusty piece of garlic smeared baguette. ENJOY!
12 oz. Impossible Meat™ ground beef or your choice of “meat” or mushrooms or more beans
1 package McCormick™ Original Chili Mix *
1 can pinto beans (Goya™ organic)
1 14 ounce can tomato sauce
1/2 c diced tomatoes (peeled and seeded)
2 T avocado oil
1/2 C chopped yellow onion
2 cloves fresh garlic, minced
1 t ground turmeric
1 T dry onions
1 T chili powder +/- heat as you prefer
1 T mushroom powder (reishi or a blend)
1/2 t asafoetida powder (helps legume digestion, oniony flavor, member of the celery family)
1 t fresh minced oregano
1 t dry oregano leaves (+ immunity)
1 t ground cumin
1/4 t fresh black pepper (+ nutrient absorption)
1 T psyllium husks
3-5 astragalus root strips (+ immunity)
1/2 – 1 cup of water
Heat the oil in a pot large enough to hold all the ingredients. Brown the Impossible with 1/4 t sea salt, trying to keep some chunks. Add onion & garlic. Turn heat to low until alliums are clear. Add remaining herbs & spices and stir well. Add 1/2 C water, beans, tomato sauce, psyllium & tomatoes. Add more water for the thickness you prefer. Simmer gently for 10 minutes. Remove astragalus & discard. Serve with green onions, cheese or faux cheese and crackers. I like a glass of milk with my chili. Have soy, oat, almond or grass fed diary according to what makes your body happy.
You can make your own chili mix if you like. I know, McCormick’s is a non-organic item which is usually NOT my go to. BUT comfort memory of this McCormick blend won in this recipe.
Ginger improves digestion (helps with turmeric absorption & allium digesiton), reduces inflammation, may protect respiratory system, fights infections! DOES A LOT!
Coconut Milk is full of antioxidants C, E, & electrolytes potassium, magnesium, phosphorus & antiseptic properties & is an anti-inflammatory & has ZINC & is a strong gut health supporter. MIRACLE FOOD!
Black Pepper is high in antioxidants is anti-inflammatory, boosts nutrient absorption & gut health. BRING IT ON!
Cayenne – I go light on cayenne, a personal preference and intolerance to night shades, but it can aid digestion among many other benefits for folks.
Lemon VITAMIN C and then some. For immunity boosting Vitamin C (time release) is recommended. I drink the juice of half a lemon every morning in warm water to detox my liver a bit as well.