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Vegan Butternut Squash And Bean Chili

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This Vegan Butternut Squash And Bean Chili is so delicious and so comforting. Nobody’s going to miss the meat in this one!

Vegan Butternut Squash Chili

Fall means big pots of warming comfort food on the stove. It means soups and stews and homey foods. It means chili. Lots of chili.

A few months ago, Steve and I moved out of Manhattan and bought The Harvest Inn in wine country on the North Fork of Long Island. I guess most people know this already, but for those who don’t, I’m telling you now because I am sitting here trying to create a recipe for some type of breakfast chili — so far it’s been pretty fun experimenting, and eggs really do seem to go pretty well with chili… but that’s for another time…

This chili, this Vegan Butternut Squash And Bean Chili is not a breakfast chili… it’s a perfect football Sunday, snuggling on the couch with a blankie pot of chili.

I’m not one for re-making the same foods all the time. And sometimes this is to my detriment. I’ll create a recipe, cook it up, serve it to willing (or even not-so-willing) participants and then even if they love it, sometimes they’ll never see it again. Yes, it’s a problem. Well, it can be a problem for my eaters, not for me…

Anyway, I make lots of chilis. Did you know you can make chili out of anything? Yes, literally anything.

If a steaming bowl of chili gives you all the good feels, try some of these favorites of mine: Pork Chili With Bok Choy, Vegan Beet And Butternut Squash Chili, and Black Bean And Pork Chili.

Okay, back to this particular chili… tis the season for everything winter squash. So, it’s got to go into a chili. I mean, it only makes sense. Oh, and you really can substitute any winter squash or pumpkin that you like. A cheese pumpkin would be awesome. I say that with a big smile on my face because last week I bought and roasted a cheese pumpkin for the first time ever and now I’m a huge fan. Really, it’s pretty awesome that no matter what you put into your simmering pot of chili, it always ends up tasting awesome. So, even though when we think of eating seasonally, oftentimes we think of big fruit and veggie platters or salads, eating seasonally is the forte of a chili cook.

I know that it could be a concern of football Sunday fans that a pot of vegan chili may not be what your guests are looking for me. We are a big football Sunday house here, and trust me when I tell you, that nobody will be unhappy with a big bowl of this Vegan Butternut Squash And Bean Chili. I make this and serve it with a big dollop of plant-based yogurt or sour cream on top and omg when you stir it, it gets all creamy and even more amazing.

Also, I love to top it with diced avocado, shredded vegan cheese, and even sourdough croutons.

It’s 8:00 in the morning as I type this, and I want chili. Ugh… I ate the last bowl that was left in my fridge yesterday afternoon. I spent the last 3 days in Manhattan, came home ravenous, opened the fridge and there was one bowl left. Score!

Vegan Butternut Squash And Bean Chili

Here are some of the great healing ingredients in this Vegan Butternut Squash And Bean Chili:

Butternut squash is more than just a delicious vegetable; it’s really good for you. It’s a good fever reducer, it can lessen stomach pain and it can be a comfort during pregnancy when the baby feels like she’s doing acrobatics. It’s also rich in carotenoids and Vitamin B6. This means it’s good for your heart and can help lower bad cholesterol. And, because butternut squash can help reduce inflammation in the body, it benefits almost everyone.

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Turmeric is actually a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.

Garlic is amazing in its antiviral and antibacterial capabilities. It’s also a Chinese herb called Da Suan. It is used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

In Chinese medicine, black foods are known as the best foods to strengthen the body and nourish the blood. We recommend them for many people who suffer from chronic lower back pain, knee pain and infertility. Black beans have the highest amount of antioxidants of any bean, they are high in fiber and are good for the heart.

White beans are good at boosting energy and calming the mind. They can help improve your memory and can lower cholesterol. And, they are a great source of protein.

Bell peppers help with indigestion. If you are feeling bloated and full from over-eating a lot lately, consuming bell peppers will help reduce this feeling. They are also good for blood circulation and research has shown that they are good for people with a low appetite or anorexia.

Vegan Butternut Squash Chili

Vegan Butternut Squash And Bean Chili
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Recipe type: vegan, vegetarian, nut free, gluten free, grain free
Cuisine: chili, stew, soup
Author:
Prep time:
Cook time:
Total time:
Serves: 6
This Vegan Butternut Squash And Bean Chili is perfect, simple comfort food. It will warm you up and make you smile... and it makes for great leftovers.
Ingredients
  • 2 Tbs extra virgin olive oil
  • 1 med onion, chopped
  • 1-1/2 lb cubed butternut squash
  • 7 garlic cloves, smashed
  • 1 bell pepper, chopped
  • sea salt, to taste
  • ½ tsp chipotle chili powder
  • 1 Tbs chili powder
  • 1 tsp cumin
  • 1 bay leaf
  • 1 tsp turmeric
  • 1 28 oz can whole tomatoes
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can white beans, drained and rinsed
  • 2 cups vegetable broth
  • 5 oz baby spinach
  • Optional toppings: diced avocado, vegan shredded cheese, dairy-free yogurt
Instructions
  1. Heat the oil in a large pot, over medium heat.
  2. Add the onion and sauce 3 mins, then add the squash, garlic, bell peppers and salt. Cook, stirring, 5 mins.
  3. Stir in the chili powders, cumin, and turmeric. Cook, stirring, 1 minute.
  4. Add the bay leaf, tomatoes with their juices, beans, and broth.
  5. Bring to a boil, then lower heat and simmer, covered, about 30 mins or until the squash is tender -- check on it often so it doesn't overcook.
  6. When the squash is tender, add the spinach, stir, and cook just until wilted.
  7. Ladle into bowls and top with yogurt, avocado, and cheese.

 

 

Instant Pot Hamburger And Hotdog Soup

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This Instant Pot Hamburger And Hotdog Soup is one of the most comforting soups around. And, it is so simple, quick, and delicious. The whole family will love it!
hamburger and hot dog soup

Every year when summer comes around, I cannot wait for my first hotdog and hamburger. Nothing says easy-going days and happy times like dogs and burgers.This always amazes me because generally I am not a huge meat eater. Offer me a perfectly cooked steak, and I can take it or leave it.

If you give me the choice between a great quality aged ribeye and a grilled hamburger, I will go for the burger every time. When I was pregnant and lying on the couch with a migraine, I had a strong craving for meat. I dragged myself to the store and bought some burgers and threw them on the grill. Nothing would do but a regular hamburger.

The only reason burgers and dogs are summer staples is because of the appeal of grilling our food outside in beautiful weather. Here it is winter in NYC, — and it’s a doozy this year — and I have been wishing for these comfort foods.

Enter… this Instant Pot Hamburger And Hot Dog Soup. It’s so simple really. And it is so good. No grilling required.  I like to use organic dogs and burgers to healthy things up. This recipe is great for both kids and adults. And may I suggest the unconventional soup topping of a big scoop of homemade potato salad…? I’ve also been known to top each bowl with a scoop of guac, seasoned spicy yogurt, homemade rye or sourdough croutons and even a kale slaw that I had leftover in the fridge.

I like to substitute bone broth for traditional stock or broth when I make soup. To learn more about the amazing health benefits of bone broth, you can read my blog post: 5 Reasons You Need To Add Bone Broth To Your Diet.  

And here’s a great article on how to make your own bone broth.

For another great winter take on burgers, you should try my Cheeseburger Soup recipe.

hamburger and hot dog soup

Here are some of the amazing ingredients in this Instant Pot Hamburger And Hot Dog Soup:

Beef is good for a lot of ailments. It’s good for edema/swelling in the body, it helps many people with their weak back and knees and, believe it or not, it’s good for that bloated, distended feeling we sometimes get in our stomachs. In the olden days, beef was stewed for hours so that the liquid could be sipped to combat chronic diarrhea. I recommend using grass-fed organic ground beef whenever possible.

Bone broth is filled with bone marrow and essential fatty acids — these things promote optimal brain health. It also contains glycine, which is an amino acid that helps with memory, concentration, stress, and focus.  You can make your own bone broth, but you don’t have to anymore. Bone broth is now available in tons of markets. It’s sold in boxes just like chicken or vegetable broth. The glucosamine in bone broth can reduce inflammation and strengthen the bones. It’s also great for your skin, hair, and nails. This is a great thing to use for a quick soup base, or to just sip on during the day. Sometimes I’ll have a hot cup of bone broth first thing in the morning for a quick healing pick me up.

In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections. This recipe uses both fresh and sun-dried tomatoes.

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

hamburger and hot dog soup

Instant Pot Hamburger And Hotdog Soup
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Recipe type: paleo, whole30, nut free, gluten free, grain free, dairy free
Cuisine: soup, comfort food, meat
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This Instant Pot Hamburger And Hotdog Soup is quick, easy, and so delicious. The whole family will love it!
Ingredients
  • 2 Tbs extra-virgin olive oil
  • 3 beef hamburgers (1/3-lb. each), crumbled
  • 4 hot dogs (I used nitrate-free, organic turkey dogs), sliced
  • 1 med onion, chopped
  • salt and pepper, to taste
  • 1 Tbs chili powder
  • pinch of cumin
  • pinch of dried oregano
  • 1 14-oz can diced tomatoes
  • 12 oz beef bone broth
  • 1 Tbs yellow mustard
  • 2 Tbs ketchup
  • Optional toppings: cheese, avocado, sauerkraut, potato salad, croutons
Instructions
  1. Heat 2 Tbs oil over medium heat in your Instant Pot on the saute setting.
  2. Add the burgers and onion.
  3. Season with salt and pepper and stir, 5-min.
  4. Stir in the dogs and all of the remaining ingredients (except the toppings).
  5. Taste and season with more salt and pepper if necessary.
  6. Set your Instant Pot to the pressure cook setting.
  7. Pressure cook for 8 minutes.
  8. Ladle into bowls and top with whatever makes you happy.
  9. Enjoy!

instant pot hamburger and hotdog soup

 

Healthy Creamy Butternut Squash Spaghetti

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This healthy creamy butternut squash spaghetti is amazing. The sauce is do delicious and the texture is like velvet. And… it’s good for your digestive system and your brain!
vegan creamy butternut squash spaghetti

Sometimes when I have a dinner party I figure out what to cook based on color. If I already have planned several dishes, I’ll look at them and decide what other dish would look best alongside them. I am embarrassed to say that this way of dinner planning may have been brought on by the Instagram-like-grid in my head.

I was never a big social media fan, and I started using Facebook, Instagram, Pinterest, and Twitter out of necessity. I wanted my business to grow so I had to grow with it.

Fast forward several years… and I am on my phone waayyyyyyy too much. Instagram is my current favorite. BUT, OMG, get the grid out of my head… please!

I mean, come on, I’m a chef. I’m a healer. Shouldn’t I choose my food based on taste? Ummmm….. nah. Especially when I use these dinner events to recipe test things I have never made before, so I really don’t know if they’ll even be edible.

This beautiful sunshine-yellow Healthy Creamy Butternut Squash Spaghetti filled a need for a bright color on my table. And I knew I wanted to try out a new pasta sauce. Two birds, one stone.

Before I finish patting myself on the back, I should tell you that this wasn’t really a risk because one of my favorite sites — The Feed Feed published a recipe for butternut squash spaghetti so I had a great starting place.

I’m a butternut squash lover so I usually have some on hand at this time of year. But a lot of times I’ll make it as an easy side dish: Simple Roasted Butternut Squash. I keep staring at the squash and I can’t decide what to make, so I tend to go back to what I know. But this pasta was calling my name, and I’m so glad I listened.

And, butternut squash is really good for you.  It’s a good fever reducer, it can lessen stomach pain and it can be a comfort during pregnancy when the baby feels like she’s doing acrobatics. It’s also rich in carotenoids and Vitamin B6. This means it’s good for your heart and can help lower bad cholesterol. And, because butternut squash can help reduce inflammation in the body, it benefits almost everyone.

Have I convinced you yet?

vegan creamy butternut squash spaghetti

This Healthy Creamy Butternut Squash Pasta is a no-brainer. It’s easy. It’s delicious. It’s pretty. And it’s great for your digestion: the butternut squash, the sage, the oats (I used oat milk in mine) — each of these ingredients will soothe your digestion. For more help with digestive issues, you can download my free ebook all about healing your digestive system.

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Click here to download this free ebook now. 

vegan creamy butternut squash spaghetti

Here are some of the awesome healing ingredients in this recipe for Healthy Creamy Butternut Squash Spaghetti:

Butternut squash is more than just a delicious vegetable; it’s really good for you. It’s a good fever reducer, it can lessen stomach pain and it can be a comfort during pregnancy when the baby feels like she’s doing acrobatics. It’s also rich in carotenoids and Vitamin B6. This means it’s good for your heart and can help lower bad cholesterol. And, because butternut squash can help reduce inflammation in the body, it benefits almost everyone.

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

It really is true that an apple a day is a good thing. Apples help to strengthen your heart. They are also good for your digestion and they can help eliminate mucus when you have a cold. So, the combination of apples and cinnamon together are great for this time of year when everyone seems to be getting sick. Apples have a high antioxidant content, especially Granny Smiths and Red Delicious. This, combined with the fact that they have a lot of healthy fiber, is why apples are good at fighting Alzheimer’s, Parkinson’s and some cancers. They have also been shown to help ward off diabetes, high cholesterol and gallstones.

Oats are great for the digestive system — they make you feel better if you are feeling bloated or have indigestion. This ancient grain can also help reduce some types of swelling in the body and, a little known tidbit: they can be eaten to help stop lactation. I used oat milk in this recipe — feel free to substitute whatever milk makes you happy.

Sage is great for your digestion, especially if you have loose stools. It’s also good for memory loss and for Alzheimer’s.

vegan creamy butternut squash spaghetti

Healthy Creamy Butternut Squash Spaghetti
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Recipe type: simple, vegetarian, grain-free option, gluten-free option, nut free
Cuisine: pasta, sauce
Author:
Prep time:
Cook time:
Total time:
Serves: 8
This Healthy Creamy Butternut Squash Spaghetti is simple to make, delicious to eat, and just look how pretty it is! It's the prettiest comfort food ever!
Ingredients
  • 6 Tbs ghee (or can substitute butter)
  • sea salt, to taste
  • 1 lge red onion, chopped
  • 1 red apple, peeled and chopped
  • 2-3/4 lb butternut squash cubes
  • 3 sage leaves, chopped
  • 2 cups unsweetened oat milk (can substitute whatever milk you like)
  • 1 cup vegetable broth
  • 15 oz dairy-free cheddar cheese, grated or sliced (I used Violife Mature Cheddar Cheese)
  • 1-1/2 lb. spaghetti of choice
Instructions
  1. Cook pasta al dente. NOTE: I have made this recipe with Banza Chickpea Pasta, and also with whole grain sprouted pastas -- both are awesome.
  2. Meanwhile, melt the butter in a large sauce pan over medium-low heat. Add the onion. Season with salt. Sauce, stirring, 5 mins.
  3. Add the apple, squash, sage, milk, and broth. Cover and simmer 20 mins, or until squash is softened.
  4. Transfer the mixture (in batches) to your blender and whiz it up until very creamy. NOTE: when blending hot liquids it's a good idea to place a clean dish towel over the top of the blender, hold it tightly to the blender canister, and blend like this so the steam can escape and you won't burn yourself.
  5. Transfer the blended mixture back to the pot. Simmer over med-low heat and add the cheese. Stir until melted.
  6. Toss the pasta with the sauce and enjoy!

healthy creamy butternut squash spaghetti

Chicken Tikka Masala Soup

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Chicken Tikka Masala Soup is the most warming, most comforting, most delicious soup you will ever have. ‘Nuf said.

chicken tikka masala soup

I am a soup lover. As far as I’m concerned, soup is something that is good all year-round. This is one of those soups that is great in the winter (duh…), but it’s also great in the summer too. Give me a bowl of this on a summer night while sitting out on the deck (maybe with a cold beer), and there’s nothing better.

Now, about the flavors in this soup… there is just the right amount of spice and just the right amount of richness, so that everyone loves this soup. I can say this will confidence, because when I fed it to Steve he loved it. I then said: “hmmm, I wasn’t sure you would like it because you don’t like Indian food”. His response was “I don’t, but this isn’t Indian food”. So, there you have it. Even self-proclaimed Indian food haters will like this soup.

Here in New York City right now winter is trying to turn into spring. Some days are gorgeous, while others… not so much. This is the time of year when everyone seems to be getting sick. This soup is the perfect antidote to the germs floating around all over the place.  It’s filled with immune-boosting spices… so you can heat and heal yourself at the same time. Win-win.

The original genius recipe for this soup comes from The Modern Proper — these women are amazingly talented and creative.

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Serve this Chicken Tikka Masala Soup with a salad, and you have a really complete meal. I love it with Tomato And Herb Salad With Roasted Lemons… delicious!

This creamy soup is made with no cream. It can easily be made vegan by omitting the chicken. It has the perfect combination of warming spices and is so healing. Have I convinced you to try it yet? I hope so, because there is no down side here.

I love to top my creamy, flavorful soups with a swirl of vegan yogurt and a handful of fresh herbs and I urge you to do the same… yum!

chicken tikka masala soup

Here are some of the healing ingredients in this Chicken Tikka Masala Soup recipe:

Ginger is  a chinese herb (Gan Jiang) that warms the body. It’s especially good during cold weather and also during seasonal changes. So, when it’s winter or when winter is trying to turn into spring, and we (those of us on the east coast) get some of these cold, raw, damp days, ginger will make you feel better and will help boost your immune system. Old folklore shows that ginger was rubbed on scalps to stop baldness. And, in some circles, a ginger paste is still rubbed on arthritic joints to stop pain (don’t try this at home unless you are diagnosed with a cold-condition by an acupuncturist).

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Turmeric is actually a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.

Chicken is something I push people to buy organic if possible. Organic chicken is a great, healthy protein to give you energy, lessen the pain of some types of arthritis, and boost your system when you are particularly weak — like after surgery or childbirth. People who have some conditions that we consider “excess heat” conditions should limit the amount of chicken they eat. So, if you have an illness that gives you a bright red tongue or severe dryness in your body, check with your doctor first. For example, if you have a lot of burning stomach acid, you should avoid chicken for awhile…

In Asian medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. The creaminess of this soup comes from full-fat coconut milk, making it taste rich while healing you!

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

chicken tikka masala soup

I love creating customized recipes for people. And soup’s an easy one! I want you to sign up for a free phone consultation with me… I’m such a geek that I really do get excited about doing this. So CLICK HERE to be taken directly into my calendar to sign up for your free phone consultation… I’d love to create a soup just for you and your needs.

chicken tikka masala soup

Chicken Tikka Masala Soup
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Recipe type: soup, paleo, whole30, gluten-free, grain-free, dairy-free, nut-free
Cuisine: recipe gratefully adapted from: The Modern Proper
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
This Chicken Tikka Masala Soup is the most warming and comforting soup you'll ever try. Even people who don't think they like Indian food, slurp this soup up!
Ingredients
  • 2 Tbs coconut oil
  • 1 med onion, chopped
  • 4 garlic cloves, chopped
  • 1 Tbs chopped fresh ginger
  • ¼ tsp chipotle chile powder
  • 1-1/2 tsp turmeric powder
  • ½ tsp cumin
  • 1 tsp tandoori spice
  • ½ tsp cinnamon
  • sea salt and black pepper, to taste
  • 1 28-oz can crushed tomatoes
  • 2 cups vegetable broth
  • 1 14 oz can full-fat coconut milk
  • 1 rotisserie chicken, skin removed, meat shredded
  • fresh cilantro leaves, for topping the soup
  • about ½ cup yogurt (I used a cashew yogurt) for topping the soup
Instructions
  1. In a large pot set over med heat, melt the coconut oil.
  2. Add the onion, garlic, and ginger and saute until softened, about 3 mins.
  3. Stir in the spices and salt and pepper to taste. Cook, stirring, 3 mins.
  4. Pour in the tomatoes and the broth.
  5. Stir in the coconut milk
  6. Partially cover the pot and let simmer 15 mins.
  7. Stir in the shredded chicken.
  8. Ladle into bowls and top with cilantro leaves and a dollop of yogurt.
  9. Enjoy!

chicken tikka masala soup

Dairy Free Creamy Cauliflower Bone Broth Soup

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This Dairy Free Creamy Cauliflower Bone Broth Soup is creamy, delicious, and healing! It’s topped with crispy spicy chickpeas and fried herbs… oh my!
cauliflower bone broth soup

I’m so happy that fall is in full swing here in New York City. The leaves are changing and they are just gorgeous. Every time I go outside, I’m engulfed by amazing vibrant reds and yellows and oranges. It makes me happy. And, it makes me crave soup.

The other day, I came inside and my head was still filled with all of these bright autumnal colors. I threw open the windows, let the crisp air inside, and I set about making a healing pot of soup.

I find it amusing that with all of these hues in my head, the soup I ended up creating is so deliciously devoid of bright colors. I just love the creamy whiteness of this dairy free creamy cauliflower bone broth soup. There’s something about it that’s just so calming. It’s as smooth as velvet, with such a pleasant mild flavor, that I just can’t seem to get enough of it.

One of the favorite combinations is a smooth creamy soup base that’s topped with some really flavorful and textured toppings. So, I topped this delicate soup with some bold spicy crispy chickpeas and some fried herbs. OMG… this is truly mouth watering.

One of the simplest ways you can make your soups as healing and as flavorful as possible, is to use a good quality bone broth in place of traditional broth or stock or water. Of course you can make your own homemade bone broth, but these days there are so many awesome pre-made bone broths on the market, your healing pot of comforting soup can be ready in no time at all. (See the recipe below for the bone broth I used in this soup recipe.)

As a wellness/health coach here in Manhattan, I teach many of my clients to use cauliflower for breads, crusts, rice… everything. It can be used in so many forms… and, it’s really good for you. In Chinese medicine we use it to aid in digestion and help with constipation. One of the things I find most amazing about this cruciferous vegetable is it’s ability to help with age-related memory loss (My menopausal friends will appreciate this benefit!). It contains a healthy amount of Vitamin B, Vitamin K and Omega-3 fatty acids and can help fight cancer and cardiovascular disease. Cauliflower also helps the body with detoxification and with reducing inflammation. So, as far as I’m concerned, the more the merrier. And, as in this soup, it makes an awesome substitute for cream!

I love to customize recipes for specific health concerns. Let me customize a skillet recipe for you that will work for whatever’s going on in your body now… I’m such a geek that I really do get excited about doing this. So CLICK HERE to be taken directly into my calendar to sign up for your free phone consultation… I’d love to create a soup recipe that addresses your specific needs!

This soup will help keep you youthful inside and out. Read this article to learn more foods you can add into your diet to help keep you young and healthy — there are lots of great recipes in this article too!

cauliflower bone broth soup

Here are some of the awesome healing ingredients in this recipe for Dairy Free Creamy Cauliflower Bone Broth Soup:

Bone broth is filled with bone marrow and essential fatty acids — these things promote optimal brain health. It also contains glycine, which is an amino acid that helps with memory, concentration, stress, and focus.  You can make your own bone broth, but you don’t have to anymore. Bone broth is now available in tons of markets. (See the recipe below for the awesome ready-made bone broth I used in this soup recipe.) It’s sold in boxes just like chicken or vegetable broth. The glucosamine in bone broth can reduce inflammation and strengthen the bones. It’s also great for your skin, hair, and nails. This is a great thing to use for a quick soup base, or to just sip on during the day. Sometimes I’ll have a hot cup of bone broth first thing in the morning for a quick healing pick me up.

Cauliflower helps digestion and is great to eat if you are experiencing constipation. It can help with age-related memory loss and it contains a healthy amount of Vitamin B, Vitamin K and Omega-3 fatty acids and can also help fight cancer and cardiovascular disease. Cauliflower also helps the body with detoxification and with reducing inflammation.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

Onions are great for your immune system; they are a natural antihistamine. In the winter, I eat lots and lots of onions… I guess I should feel sorry for the people close to me! Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Chickpeas actually help calm the spirit. They relieve anxiety and soothe irritability… it kind of makes you realize why hummus is so popular…

Parsley has been shown to reduce tumors in the lungs and to neutralize the effects of carcinogens, including cigarette smoke. It is high in vitamins A and C, and is good for your heart. This herb is also a natural breath freshener. So, if you have a chance to use more than a few sprigs as a garnish, go for it.

Sage is great for your digestion, especially if you have loose stools. It’s also good for memory loss and for Alzheimer’s.

cauliflower bone broth soup

If you make this Dairy Free Creamy Cauliflower Bone Broth Soup, please be sure to let me know in the comments below. I love hearing how you like a recipe, and I love to answer your questions! If you make it, be sure to take a photo and tag me and post it on Instagram.

Dairy Free Creamy Cauliflower Bone Broth Soup
Print
Recipe type: gluten free, dairy free
Cuisine: soup
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
This Paleo Cauliflower Bone Broth Soup is so creamy and so healing! It's simple to make, and it's one of the most comforting soups you will ever have.
Ingredients
  • ¼ cup extra-virgin olive oil, divided
  • 1 can chickpeas, rinsed and drained
  • ½ tsp smoked paprika
  • ½ tsp chili powder
  • ½ tsp chipotle chili powder
  • ¼ tsp turmeric
  • Pink Himalayan salt and black pepper, to taste
  • 1 med onion, chopped
  • 1 large head cauliflower, cut into chunks
  • 16 oz. bone broth of your choice (I used this awesome bone broth)
  • handful of fresh parsley leaves
  • handful of fresh thyme leaves
  • white truffle oil, for drizzling on top of each bowl of soup
Instructions
  1. Preheat your oven to 400°F.
  2. Line a rimmed baking tray with parchment paper and spread the chickpeas out on it.
  3. Drizzle about 2 tsp oil onto the chickpeas. Sprinkle on the smoked paprika, chili powder, chipotle chili powder, and turmeric. Toss until evenly coated.
  4. Place the tray in the oven and set your timer for 10 minutes. Check the chickpeas. If they are not crispy yet, stir them up and put them back in the oven, checking them every 5 minutes so that they do not burn. They are done as soon as they are a bit crispy.
  5. Remove them from the oven and set aside.
  6. In a large stockpot, heat 1 Tbs oil.
  7. Add the onion. Season with salt and pepper.
  8. Saute over medium heat until beginning to soften.
  9. Add the cauliflower.
  10. Season again with salt and pepper.
  11. Add the bone broth.
  12. Stir.
  13. Cover and cook over low heat, until the cauliflower is softened, and a fork can easily be stuck through the center of one of the larger pieces. Mine took about 25 minutes.
  14. Meanwhile, heat 2 Tbs oil in a small skillet. Add the sage leaves, and let fry about 30 seconds or until crisp. Remove to a paper towel with a slotted spoon.
  15. Next, add the parsley leaves and let fry until crisp. Transfer to the paper towel.
  16. Transfer half of the cauliflower onion mixture to your blender. Cover the blender with a clean dish towel and hold it tightly over the top. Blend until completely smooth. Transfer the blended mixture to a bowl and then blend the rest of the soup. Taste the soup and season with salt and pepper if necessary.
  17. Ladle the creamy soup into individual bowls.
  18. Top with chickpeas, sage leaves, and parsley.
  19. Drizzle generously with truffle oil.
  20. Enjoy!

paleo cauliflower bone broth soup

Chicken And Corn Skillet

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You just have to love a meal that’s cooked and served in the same pan… This Chicken And Corn Skillet is comforting, healing, delicious and simple to make and to clean up!
chicken and corn skillet

I love a one-pan meal. I also love eating anything that is served in a skillet. There’s just something about it that is so comforting and delicious. When you cook and serve in the same skillet, you get to eat all of those deliciously crispy bits that stick to the bottom of the pan… yum!

I came home from vacation yesterday, and while I was doing the mountain of laundry that I came home with, I was perusing all of my favorite food blogs. I was kind of unplugged on vaca — which was awesome, by the way — but I’ve been looking forward to reading all of my foodie mail and seeing all of my favorite food blogger’s creations that I missed.

So, when I came across Tieghan’s recipe for garlic butter creamed corn chicken on Half Baked Harvest, I just knew I had to make a version of it. And, I was not disappointed.

It’s so important to eat what’s in season at the moment. And corn is in season!

Food that’s in season is more delicious, fresher, and healthier. And right now corn is everywhere. I even wrote an article about Late Summer Seasonal Eating, so take a look.

I went to the market to buy some corn. But… best laid plans…

Corn is one of the foods that I won’t buy unless it’s organic. The crops are just too heavily sprayed and generally, non-organic corn is a GMO crop… and I won’t do that.

I got to the market, and no organic corn! And now, of course, I can’t get this recipe out of my head, so I bought frozen organic corn. So much for seasonal produce…

But anyway, let’s get back to this awesome recipe. It’s just so good. And simple. And it’s made all in one pan. The chicken is moist and the corn is creamy, but it’s made without any cream or milk.

Oh, and did I mention the bacon? Bacon and corn are a match made in heaven.

If you like this recipe, you need to try my recipe for Chicken With Artichokes And Sun Dried Tomatoes — it’s a skillet meal too.

chicken and corn skillet

I love to customize recipes for specific health concerns. Let me customize a skillet recipe for you that will work for whatever’s going on in your body now… I’m such a geek that I really do get excited about doing this. So CLICK HERE to be taken directly into my calendar to sign up for your free phone consultation.

chicken and corn skillet

The ingredients in this chicken and corn skillet recipe are truly healing. Keep reading and you’ll learn the health benefits of each ingredient you’ll be eating…

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Here are some of the amazing healing ingredients in this chicken and corn skillet:

Corn is one of the foods that if I can’t find organic, I just won’t eat because the crops are so heavily sprayed and are full of GMOs. As more people are expressing concern about GMOs, it seems to be getting easier to find good corn at the market. Corn actually benefits the gallbladder, is good for hepatitis, heart disease, and hypertension. Cornsilk is a Chinese herb (Yu Mi Xu). It’s often used to reduce edema, help with hepatitis and reduce the symptoms of some painful urinary conditions. If you can’t find organic fresh corn, buy a bag of organic frozen corn!

Chicken is also something I always buy organic. Organic chicken is a great, healthy protein to give you energy, lessen the pain of some types of arthritis, and boost your system when you are particularly weak — like after surgery, childbirth, or illness. Chicken is good for nourishing the blood and it’s a healthy source of protein and vitamin B6.

Tapioca is a starch that comes from the cassava plant. It’s not really a flour in the traditional sense; it’s grain and gluten free. It’s good for your circulation and your digestion. Oftentimes I will make recipes with tapioca flour — it’s a great coating for this chicken because it helps brown the chicken and it also helps to thicken the sauce.

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

chicken and corn skillet

If you make this Chicken And Corn Skillet, please be sure to let me know in the comments below. I love hearing how you like a recipe, and I love to answer your questions! If you make it, be sure to take a photo and tag me and post it on Instagram.

Chicken And Corn Skillet
Print
Recipe type: main dish, chicken, one pan meal
Cuisine: recipe adapted from: Half Baked Harvest
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This Chicken And Corn Skillet is everything you need and want in one single pan -- you cook and serve in the same pan! And it is delicious!
Ingredients
  • 2-1/4 lb boneless chicken thighs (about 8 pieces)
  • sea salt and black pepper
  • ¼ cup tapioca flour
  • 8 oz bacon, cooked and chopped
  • 2 Tbs extra-virgin olive oil
  • 1 med onion, chopped
  • 8 garlic cloves, smashed
  • 1 lb corn kernels (fresh, or frozen thawed)
  • 1 Tbs ghee (or butter)
  • ½ tsp hot red pepper flakes, or to taste
  • 1 cup chicken broth
  • ½ cup dairy-free Parmesan cheese (or use traditional Parmesan, if you are not dairy-free)
  • about 10 fresh basil leaves, torn into pieces
Instructions
  1. Season the chicken with salt and pepper and toss it with the tapioca flour, until fairly evenly coated.
  2. Cook bacon in a large skillet and place on paper towels to drain.
  3. Add the chicken to the hot bacon fat remaining in the skillet and cook over medium-high heat until browned on both sides, about 10 mins.
  4. Remove the browned chicken to a plate.
  5. If there's not much bacon fat left in the pan, add olive oil to the pan.
  6. Add the onion and saute until softened, about 3 minutes.
  7. Add the garlic cloves, butter, red pepper flakes, and corn to the onion.
  8. Cook, stirring for 2 minutes.
  9. Add the chicken broth and place the chicken in the mixture.
  10. Cover and simmer over low heat for 10 minutes.
  11. Remove the cover and simmer an additional 10 minutes, or until the chicken is cooked through.
  12. Stir in the Parmesan.
  13. Top with bacon and basil.
  14. Serve in the skillet and enjoy!

chicken and corn skillet

Slow Cooker Vegan Baked Ziti Soup

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This slow cooker vegan baked ziti soup is comfort food times two in one healthy bowl: it’s a combination of 2 old favorites: baked ziti and hearty soup!
vegan baked ziti soup

I love to take old fashioned comfort foods and turn them into something that tastes just as good as I remember them tasting when I was a kid, but that actually can heal my body. In my house, these comfort food recipes are usually everyone’s favorites. This slow cooker vegan baked ziti soup is a new creation, but I’m betting it quickly makes it to “favorite status”…

Right now, I think the top rated comfort food recipe is my Cheeseburger Soup. I make this all of the time… I mean, waaaayyyyyyyy too often. But OMG it is sooooo good!  So, I figured I should create a new soup with the same healing yet comforting vibe. Enter: Slow Cooker Vegan Baked Ziti Soup.

We are all creatures of habit.

I guide people out of their comfort zones every day. Because it’s so important. Soooooooo important…

I just love when someone steps outside of their box with me. Let’s face it — it’s so much easier to stay in our comfort zone than step out of it. But, we all know that nothing good comes from stagnation. You’ve got to leap in order to fly… you’ve got to kiss a lot of frogs before you find your prince… if it doesn’t challenge you it doesn’t change you… blah, blah, blah…

Sometimes, you just need to throw those cliches in the trash and find someone to guide you out of your comfy box.

I remember, in one of my old careers (and yes, I’ve had several…), I got to meet Walter Cronkite. And what this genius said has always stuck with me. He said he loved his job as a newsperson, but that every single night before he went on the air, he had to put his head between his knees because he felt like he was going to vomit. This was because every single night he stepped out of his comfort zone and into the unknown by interviewing people who were unpredictable and never gave expected answers… every single night was different.

What a way to live. And I mean that in a great way. What a way to live!

I’ve made a habit of stepping outside of my comfort zone as much as possible. Maybe not every single day, but yes, every single week.

If you want to step outside of your box, sign up for a free phone consultation with me and we will step together. Let’s chat and figure out how to create awesome changes in your body, your mind and your spirit… I just love this stuff! So, CLICK HERE and you’ll be taken directly to my calendar so you can sign up for a time that’s convenient for you… do it now!

Oh my, that’s quite a tangent I went off on. All because of the phrase “comfort food”.

So, back to this comfort food recipe for slow cooker vegan baked ziti soup. It really is comforting. It really does taste like baked ziti. I made it with lentil pasta, and a really creamy vegan mozzarella cheese and I drizzled some great basil pesto on top. And, of course, I hid some superfoods inside — hemp seeks and Chinese herbs… so healing!

I want to thank Alissa at Connoisseurus Veg because it was her genius recipe for Slow Cooker Vegan Lasagna Soup that was my inspiration for this recipe.

So, make this slow cooker vegan baked ziti soup. Or, try my recipe for Paleo Beefaroni — that’s a great comfort food too.

slow cooker vegan baked ziti soup

I’m on a big customized-recipe-creation kick right now… let me customize a recipe for you that will work for whatever’s going on in your body now… I’m such a geek that I really do get excited about doing this. So CLICK HERE to be taken directly into my calendar to sign up for your free phone consultation.

slow cooker vegan baked ziti soup

Here are some of the great healing ingredients in this slow cooker vegan baked ziti soup:

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections.

Hemp seeds are a superfood. They are high in protein, easily digestible, and contain a full complement of amino acids. They contain disease-fighting phytonutrients that are good for your blood, immune system, tissues and skin. Hemp contains a specific fatty acid that acts as a powerful anti-inflammatory. It also helps balance hormones, making it a great choice to fight the symptoms of PMS. This super seed is also good for your liver and your brain.

Lentils help lower cholesterol, manage blood sugar levels, are high in vitamin B and protein, and have hardly any fat. They are a good source of long-term energy and are very high in fiber. These tiny legumes also help with digestion and they are the perfect protein to eat in the summer because they actually clear the body of excess heat; long ago, cold lentil soup was prescribed for patients with heatstroke or fever.

It is true that spinach contains iron, but it’s this vegetable’s lesser-known qualities that really hold my admiration. Spinach contains a substance that helps eliminate prostate cancer. It’s also great for your bones and also for memory loss. Diabetic patients may find that eating spinach helps combat excessive thirst and can even be good for night blindness. Spinach can inhibit the body’s ability to absorb calcium, so calcium-rich foods should be avoided when eating this leafy green.

Huang Qi is like magic; this Chinese herb builds qi/gives you energy… you can really feel it working while you are eating. My family makes fun of my excitement for herbs, but they also are happy to reap the rewards when they eat my herb-infused foods, so think about trying out some herbs the next time you boil a pot of something…

I added a few sticks of raw Shan Yao. This Chinese herb is actually Chinese Yam, and it’s great for energy.

slow cooker vegan baked ziti soup

If you make this slow cooker vegan baked ziti soup, please be sure to let me know in the comments below. I love hearing how you like a recipe, and I love to answer your questions! If you make it, be sure to take a photo and tag me and post it on Instagram.

Slow Cooker Vegan Baked Ziti Soup
Print
Recipe type: soup, vegan, comfort food, vegetarian, slow cooker
Cuisine: recipe inspired by: Connoisseurus Veg
Author:
Prep time:
Cook time:
Total time:
Serves: 6
This comforting vegan soup is so healing, so delicious, and the slow cooker does all the work!
Ingredients
  • 1 qt vegetable broth
  • 1 med onion, chopped
  • 5 garlic cloves, smashed
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ¾ cup dry green lentils
  • 2 Tbs hemp seeds
  • 1 28-oz can crushed tomatoes
  • Optional raw Chinese herbs: Huang Qi, Shan Yao
  • 3 oz baby spinach, roughly chopped
  • 6 oz green lentil penne (or pasta of your choice)
  • ½ cup basil pesto
  • 1 cup vegan ricotta cheese
Instructions
  1. Put the vegetable broth, onion, garlic, oregano, basil, dry lentils, hemp seeds, Chinese herbs, and crushed tomatoes into the slow cooker.
  2. Cook on high for 3-1/2 hours.
  3. Open the cooker and add the spinach and pasta.
  4. Cook on high for 8 minutes (or until the pasta is cooked al dente).
  5. Ladle into bowls.
  6. Top each bowl with a dollop of pesto and a dollop of vegan ricotta cheese.
  7. Enjoy!

slow cooker vegan baked ziti soup

Cauliflower No Potato Salad

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It’s potato salad season. But… ugh… sometimes I know my body doesn’t want all the starch of potatoes. Do I suffer? Nope, I just make this cauliflower no potato salad. Read more

Vegan Stuffed Eggplant

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This vegan stuffed eggplant is roasted in the oven so the veggies get caramelized and delicious!

vegan stuffed eggplant

Sometimes when I make a vegan dinner, I brace myself for complaints from my diners. When I say my “diners” I mean my family. And when I say complaints I mean I get grunts and groans because there’s no “real food” and “not enough protein.” This is B.S. But, I aim to please, so I’ve been working on more filling and “meatier” vegan recipes. This vegan stuffed eggplant is a crowd pleaser.

When I made this recipe last week, I knew the time was right because Steve had just come home from a guys trip and I know when he comes home from one of these trips, he feels like he needs to clean up his act and eat healthy. So, call me a chicken, but I waited for this time to test out this recipe on him. It worked like a charm. He loved it so much that he even took some of the leftovers with him for lunch the next day. In my book, that’s a big win!

I am not a big fan of meat substitutes. I just don’t appreciate faux foods, I guess. I see lots of recipes that look awesome using faux meat products, but I’d almost always rather eat my meals without them. And, I don’t like to eat a lot of soy, so I shy away from tofu.

I do, however, love eggplant. Eggplant, when cooked well, is as satisfying as meat.

This eggplant dish is filling, delicious, healing, and fills the need for “meat” that my non-vegan eaters look for. And I hid some semi-spicy peppers in the mix, so there are some delicious surprises inside.

In Chinese medicine, we use eggplant to help reduce inflammation, lessen pain, and smooth your digestion. What a delicious way to heal…

The filling here is made with lots of tomatoes and peppers and onions and it is amazing. The stuffed eggplant roasts in the oven and the tomatoes get caramelized and sweet. I melted some vegan mozzarella on some of these vegan stuffed eggplant and I left some plain. Melting the cheese really took them up a level… OMG this is so good!

For another crowd-pleasing eggplant recipe, try my Paleo Eggplant Meatballs.

vegan stuffed eggplant

vegan stuffed eggplant

Here are some of the healing ingredients in this vegan stuffed eggplant recipe:

In eastern medicine, eggplant is added to the diet when there is pain in the body because it’s great for relieving pain and reducing swelling. It’s especially good to eat eggplant when you are experiencing some nasty digestive issues. It relieves stomach pain, helps with dysentery, diarrhea, and painful urinary conditions. Eggplant has also been used topically to treat frostbite and canker sores… talk about a multi-tasking vegetable…

Onions are great for your immune system; they are a natural antihistamine. In the winter, I eat lots and lots of onions… I guess I should feel sorry for the people close to me! During cold and flu season, I recommend onions to everyone, and in lots of ways and forms; they actually can rid the body of bacteria.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections.

It is true that spinach contains iron, but it’s this vegetable’s lesser-known qualities that really hold my admiration. Spinach contains a substance that helps eliminate prostate cancer. It’s also great for your bones and also for memory loss. Diabetic patients may find that eating spinach helps combat excessive thirst and can even be good for night blindness. Spinach can inhibit the body’s ability to absorb calcium, so calcium-rich foods should be avoided when eating this leafy green.

vegan stuffed eggplant

Vegan Stuffed Eggplant
5.0 from 1 reviews
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Recipe type: eggplant, main dish, vegetables, vegan, paleo, vegetarian
Cuisine: recipe inspired by: The Iron You
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This is a vegan main dish that even meat eaters will love. It gets roasted in the oven, so the veggies get caramelized and sweet... it's so good!
Ingredients
  • 4 slender eggplants
  • sea salt and black pepper
  • 1 Tbs extra-virgin olive oil, plus more from brushing the pan
  • 1 med onion, chopped
  • 1 pint grape tomatoes, cut in half
  • 1-1/2 cups baby spinach, torn into pieces
  • 8 garlic cloves, smashed
  • ¼ cup jarred sliced pepperonci or banana peppers
  • 2 Tbs tomato paste
  • 1 tsp coconut sugar
  • dried hot red pepper flakes, to taste
  • vegan mozzarella cheese (optional)
Instructions
  1. Preheat the oven to 450°F.
  2. Slice the eggplants lengthwise until they are almost sliced all the way through, but not all the way through.
  3. Sprinkle a pinch of sea salt onto each half of eggplant, then place them in a colander and let them sit for 30 minutes (this helps remove some of the water and bitterness from the eggplant).
  4. Place the eggplants, partially opened, on a baking sheet lined with parchment paper, and then place them in the oven and bake for 25 minutes.
  5. Meanwhile, heat a large skillet over medium heat and add 1 Tbs oil.
  6. Add the onion, tomatoes, spinach, garlic, peppers, and tomato paste to the skillet and sauté, stirring until the vegetables start to soften, about 10 mins. Season with salt and pepper.
  7. Stir in the coconut sugar and red pepper flakes.
  8. Open the eggplants so they are butterflied, and place them in a baking dish.
  9. Reduce the oven temperature to 350°F.
  10. Spoon the filling evenly into the eggplant.
  11. Roast in the oven for 45 mins. (If using vegan cheese, slice some up and tuck it into the eggplants when there is about 10 mins of cooking time remaining.)

vegan stuffed eggplant

White Bean And Kale Soup

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This healing White Bean And Kale Soup is light and comforting at the same time… it’s so delicious!

white bean and kale soup

It’s the middle of the week and that means it’s about time for me to make a big pot of soup. On Sundays and Mondays, oftentimes I feel like creating more complex dishes. You know the kind… the ones that have separate sauces and lots of different components. The one’s that make your kitchen look like a bomb dropped on it. But, come mid-week, I’m all about the one-pot meal. And today, it’s a soup kind of day.

I find all soup comforting. Maybe it’s because it’s served in a bowl. Or maybe it’s because I love the great aroma of all of the things cooking together in one big pot. Or, maybe it’s because I love hot food. I guess it really doesn’t matter why… but it’s a good thing.

And, I’m a firm believer that soup is not just for winter.

I live in the city now, and if you would have told me before I moved here that I would be eating soup year round, I’d have thought you were crazy. I mean, the city in the summer can be really HOT. But, at our house in the burbs where we often kept our windows and doors open to feel the summer breeze, eating soup was a great thing to do as the night cooled down.  Moving into the city though has caused me to pump up the AC way more than I’m used to, so soup season extends here too — sometimes it’s freakin’ cold in here even in the summer!.

But, adapt we must… so the AC cranks up as soon as it gets warm. And, soup season seems continue on much more naturally because sometimes it’s really freakin cold in here… even in the summer.  Haha… how times change.

So, about this particular soup. It really is comforting. And it’s healing. And it’s one of those soups that lets you actually feel the energy seeping into your body as you eat it. Really, you can.

The white beans get a great creamy texture as they cook down. And then to make the soup even creamier, I blended up a little of it and stirred it back into the rest. The fresh rosemary gives it a really awesome herby taste and well, you are just going to love it.

I love to put raw Chinese herbs into my soups while they are cooking. And, depending on what my body needs at the time, I choose my herbs accordingly. This is a totally optional step, and doesn’t effect the recipe at all, but I’d love to help you learn to do this too — because infusing your soup with herbs is just awesome. I put some energy/qi-building herbs in this pot of white bean and kale soup and oh my… it’s like magic.

I have made this soup many times. I’ve seen so many different versions of this soup on so many different blogs that it makes me switch up the recipe a little bit each time I make it but I’ve never been disappointed. This time, as I was about to fire up the stove, I saw yet another recipe for it on one of my favorite blogs: The First Mess. It looked so good, that I had to change up my recipe yet again and implement some new components. I have to give a big thank you to Laura because this is the best version of white bean and kale soup yet!

Another great soup recipe you will love is my Cauliflower Chickpea Soup.

white bean and kale soup

white bean and kale soup

Here’s some of the great healing ingredients in this white bean and kale soup:

Kale is everywhere these days. It is extremely nutritious, and because it to so popular you can find it already washed and prepared in lots of markets. Make sure you clean the kale leaves thoroughly and remove the center thick stems if they bother you (I don’t like to eat these think stems). This dark leafy green is a great source of fiber and calcium. It’s also rich in many minerals, including magnesium, iron and potassium. One serving contains 200% of the daily requirements of Vitamin C and 180% of Vitamin A.

White beans are good at boosting energy and calming the mind. They can help improve your memory and can lower cholesterol. And, they are a great source of protein.

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Celery actually helps stop bleeding — so if you or anyone you know has just had surgery, start adding celery to your dishes! Celery is also great to help lower blood pressure and it’s been known to help with insomnia.

Carrots help strengthen the organs in your body. They also are good for the eyes (this is their claim to fame) and they promote healthy digestion. Many moons ago, people used to make carrot tea to ward off measles and to prevent cancer. Carrots help detoxify the body and in today’s world of Chinese medicine, they are prescribed to ease constipation and tonsillitis.

Rosemary is great for your digestion, your heart, and your libido. It also can help boost your energy.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

Also, whenever I cook anything with some liquid, I like to add some Chinese herbs for whatever conditions I feel need help at the time. One of my favorites is Huang Qi (Astragalus). It is great for an over-all strengthening of the body and it’s energy. So, when I set this pot to simmer, I added some raw Huang Qi and let it infuse into the soup.

white bean and kale soup

White Bean And Kale Soup
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Recipe type: soup, vegan, vegetarian
Cuisine: recipe adapted from: The First Mess
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This soup is like energy in a bowl. In a delicious and creamy form. Yum!
Ingredients
  • 1 Tbs extra-virgin olive oil
  • 1 small onion, chopped
  • 1 small carrot, chopped
  • 1 rib of celery, chopped
  • sea salt and black pepper, to taste
  • 2 garlic cloves, minced
  • 2 sprigs fresh rosemary, leaves finely minced
  • 2 15-oz cans white beans, drained and rinsed
  • 1 bunch Lacinto (black) kale, thick center ribs removed and discarded, leaves chopped
  • 4 cups vegetable broth
  • dried red pepper flakes, to taste
  • juice of ½ lemon
  • 1 stick Huang Qi/Astragalus (optional)
Instructions
  1. In a large soup pot, heat the oil over medium heat.
  2. Add the onion, carrot, and celery.
  3. Season with salt and pepper, and cook, stirring until the veggies soften a bit, about 5 minutes.
  4. Add the garlic, rosemary, beans, and broth.
  5. Bring to a boil, then reduce to a simmer.
  6. Ladle ⅔ of the contents of the pot into a blender and blend until smooth, then stir this smooth mixture back into the pot with the rest.
  7. Stir in the kale.
  8. Cover the pot and cook for 20 minutes.
  9. Remove from heat and stir in the lemon juice.
  10. Season to taste with salt and pepper.
  11. Enjoy!

white bean and kale soup