Spinach, basil, celery, leeks, plus garlic & thyme make a delicious hot or cold soup or sauce.
1 T olive oil
3 C thinly sliced leeks (white with 2″ of green included)
1 C diced celery
5 C vegetable or chicken broth (low sodium preferrred)
1.5 C chopped potato
12 garlic cloves, peeled
6 6-inch sprigs fresh thyme
1 bay leaf
.5 t turmeric
1.5 pounds fresh spinach, chopped
1 c fresh basil leaves
1 T lemon juice
1.5 t sea salt – TASTE first
Freshly ground black pepper
1 T+/- lemon juice TASTE
Maple Syrup TASTE (Use a little at a time to adjust sweet/sour, as needed.)
Heat olive oil in a saucepan over medium heat. Add leeks & celery & cook about 3 minutes. Add broth, potato, garlic, thyme, bay leaf, turmeric & .25 t salt. Simmer, covered for 20 minutes. Discard thyme & bay leaf. remove pan from heat. Stir in spinach & basil. Let stand until spinach is wilted, about 3 minutes. Puree. Adjust sweet/sour & salt & pepper. Serve cold, room temp, or hot. Garnish with fresh or frozen pomegranate arils or black olives.
It’s delicious with grilled chicken and pasta as a sauce. Add some Parmesean.
Good health is beautiful. GARLIC, onions, ginger, thyme turmeric, cayenne, black pepper, veg broth, coconut milk. That pansy (which survives the winter) has antioxidant & anti-inflammatory properties.
6 BIG bulbs of garlic, separate into cloves only smashing & peeling half of the cloves
1 huge white onion, peeled & sliced
2 T ghee & 2 T olive oil
1/2 cup minced ginger
2 t fresh thyme
1/4-1/2 t cayenne pepper
1/2 t fresh milled black pepper
1 lemon, juice & 2 t grated peel
4 cups vegetable broth (Magic Mineral Broth)
1/2 to 1 cup coconut milk (I like the 1 cup)
sea salt, a bit added while sautéing & final then for seasoning
EVERYTHING ORGANIC! 6 BIG bulbs of garlic. 350°F oven. Place have of the cloves, unpeeled in a baking dish. Toss with olive oil, cover and bake 45 minutes. Meanwhile, smash the remaining garlic cloves and peel them. Set aside. Melt 2 T Grass-fed ghee in a 2-quart or larger pot. Add 1 huge white onion peeled & sliced, 2 teaspoons fresh thyme , 2 heaping tablespoons of turmeric*, 1/2 cup chopped ginger, 1/4 or more cayenne as you like, 1/2 teaspoon freshly ground black pepper, 1/4 t sea salt & half of the remaining garlic. Cook until the onions are transparent. You might need to add broth because the turmeric wants to thicken & stick so it can turn everything in your kitchen golden. Add the oven roasted garlic – popping each clove out of its skin. Add 4 cups of vegetables broth.** Simmer 20 minutes * I juiced fresh turmeric and added about 2 tablespoons of juice & 2 level tablespoons of dry. **I love Rebecca Katz & her Magic Mineral Broth. Well, I love all of her recipes. http://www.rebeccakatz.com
Puree the soup. Return to pot. Add coconut milk & heat through. Add remaining garlic cloves RAW, whole or chopped, your preference. Taste for seasoning and adjust.
Eat hot or cold. On rice or cauliflower. Tame it a bit with broth and vegetables. JUST BE SURE TO EAT IT! To be beautiful and smell like garlic. Refrigerate up to 7 days. Freeze some. Hey how about in ice cube trays? A little immunity shooter anytime. Straight-sided Ball jars work great. Be sure to leave 1″ of headroom to allow for the expansion during freezing. DATE ’em & eat within 3 months of freezing.
Garlic & Onion Cut at least 10 minutes before eating to release their power!
One clove of garlic has manganese, B6, C, selenium, calcium, copper, potassium, phosphorus, iron, B6. BOOSTS IMMUNITY!
Turmeric is a strong anti-inflammatory. Inflammation compromises your immune system. Turmeric must be eaten with black pepper & fat to best be absorbed. REDUCES INFLAMMATION!
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.
Good health is beautiful. GARLIC, onions, ginger, thyme turmeric, cayenne, black pepper, veg broth, coconut milk. That pansy has antioxidant & anti-inflammatory properties.
6 BIG bulbs of garlic, separate into cloves only smashing & peeling half of the cloves
1 huge white onion, peeled & sliced
2 T ghee & 2 T olive oil
1/2 cup minced ginger
2 t fresh thyme
1/4-1/2 t cayenne pepper
1/2 t fresh milled black pepper
1 lemon, juice & 2 t grated peel
4 cups vegetable broth (Magic Mineral Broth)
1/2 to 1 cup coconut milk (I like the 1 cup)
sea salt, a bit added while sautéing & final then for seasoning
EVERYTHING ORGANIC! 6 BIG bulbs of garlic. 350°F oven. Place have of the cloves, unpeeled in a baking dish. Toss with olive oil, cover and bake 45 minutes. Meanwhile, smash the remaining garlic cloves and peel them. Set aside. Melt 2 T Grass-fed ghee in a 2-quart or larger pot. Add 1 huge white onion peeled & sliced, 2 teaspoons fresh thyme , 2 heaping tablespoons of turmeric*, 1/2 cup chopped ginger, 1/4 or more cayenne as you like, 1/2 teaspoon freshly ground black pepper, 1/4 t sea salt & half of the remaining garlic. Cook until the onions are transparent. You might need to add broth because the turmeric wants to thicken & stick so it can turn everything in your kitchen golden. Add the oven roasted garlic – popping each clove out of its skin. Add 4 cups of vegetables broth.** Simmer 20 minutes * I juiced fresh turmeric and added about 2 tablespoons of juice & 2 level tablespoons of dry. **I love Rebecca Katz & her Magic Mineral Broth. Well, I love all of her recipes. http://www.rebeccakatz.com
Puree the soup. Return to pot. Add coconut milk & heat through. Add remaining garlic cloves RAW, whole or chopped, your preference. Taste for seasoning and adjust.
Eat hot or cold. On rice or cauliflower. Tame it a bit with broth and vegetables. JUST BE SURE TO EAT IT! To be beautiful and smell like garlic. Refrigerate up to 7 days. Freeze some. Hey how about in ice cube trays? A little immunity shooter anytime. Straight-sided Ball jars work great. Be sure to leave 1″ of headroom to allow for the expansion during freezing. DATE ’em & eat within 3 months of freezing.
Garlic & Onion Cut at least 10 minutes before eating to release their power!
One clove of garlic has manganese, B6, C, selenium, calcium, copper, potassium, phosphorus, iron, B6. BOOSTS IMMUNITY!
Turmeric is a strong anti-inflammatory. Inflammation compromises your immune system. Turmeric must be eaten with black pepper & fat to best be absorbed. REDUCES INFLAMMATION!
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.
Inspired by two HUGE bunches of Raleigh City Farm green onions, I spent Friday in the test kitchen. This recipe is a keeper! Served here with an Asian dipping sauce, they are also delicious topped with caramelized onions & scallions infused with Cooper & Thief oak barrel aged red wine & topped with cashew triple cream (nut cheese). Have a party. Serve these.
Scallion Blinis
1/3 c almond flour
1/3 c regular flour or gluten free
1/2 t baking powder
1/8 t baking soda
1/4 t salt
1/8 t black pepper
1 t psyllium husks
1 t sesame seeds
1/4 t turmeric
1/4 t onion powder (optional)
1/2 c scallion, white to about 1″ of green, minced
1 egg
1 T melted ghee
1 T pumpkin puree (or applesauce or potato or sweet potato puree)
1T Avocado oil & 1 t ghee for frying
Prepare dipping sauce (recipe follows) so the flavors meld.
Combine the dry ingredients & scallions in one bowl & combine the wet ingredients in another — excluding the avocado oil & ghee for frying. Add the wet combo to the dry & stir well. The batter should be relatively moist & hold its shape in a teaspoon.
In a flat pan or griddle, heat the avocado oil & ghee to medium (375°F). Drop the batter by teaspoonfuls onto the heated surface, shaping them a bit with the back of a small spoon dipped in water. When the blini looses its gloss, flip it and cook the other side until brown.
Place cooked blinis on a paper towel lined wire rack for a bit. Serve immediately; keep them warm in a 200°F oven; or serve at room temperature. They reheat very well after refrigerated by pan frying again. Makes about 24 blinis.
Asian Dipping Sauce
1/4 c soy sauce
2 T rice wine vinegar
2 T toasted sesame oil
1 T mirin
1 T agave or honey or maple syrup
1 garlic clove (pressed or hyper-minced)
1 t ginger hyper-minced
Heat – your choice – a dash cayenne or a bit of chili garlic paste
2 T very thinly sliced scallion (green part)
Mix all ingredients & let stand for an hour. Serve. Refrigerate to store.
Cooper & Thief Caramelized Onions & Scallions
1 c yellow onion cut into crescents
6 scallions, white part only, cut into 1/4 inch diagonal slices
1 t butter
1 t avocado oil
1/4 c Cooper & Thief red wine blend
1/4 t sea salt
Freshly ground black pepper
In a small skillet heat the butter & oil. Add the onions & scallions & salt & pepper. Cook stirring constantly until the alliums are translucent & start to turn golden. Add wine, salt & pepper. Cook until all liquids evaporate.
Top blinis with caramelized onions & bits of triple cream (or brie). Serve warm or at room temperature.
Chambers Life! 