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Herby Turkey Greens And Beans Soup

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This Herby Turkey Greens And Beans Soup has tons of protein and lots of healthy greens and herbs… who could ask for anything more?
Herby Turkey Greens And Beans Soup

It’s winter here in New York, but spring is on the way. I can feel it. It’s that weird time of year when it can be snowing, freezing, and windy one day and then springlike the next day. With these warmer days and it now staying light outside until a whopping 5:30pm, spring is in the air. But it’s still soup season. Okay, it’s always soup season here, but this soup really does take both spring and winter into account.

To me, winter means soup. Hot comforting soup. It also means blankets on the couch in front of the fireplace and Netflix. Add a cozy bowl of soup to that picture and that’s movie-like to me.

Spring means fresh herbs. It also means the fresh smell of morning dew and new beginnings. Add a bowl of this delicious soup and a good book, and that’s also perfection to me.

So, this is the perfect seasonal soup for this weirdo of a season.

It’s also the perfect nutritional  mix. It’s got turkey and beans for protein. It’s got tons of leafy greens for… well, everything. And to make it the best soup ever, it’s got a whole boatload of fresh herbs. Soup is the perfect dish to experiment with and make it however you like it. So, just because I used turkey, it doesn’t mean you need to use turkey. I have also made this with ground chicken. And I’m sure lamb would be so awesome. And just because I used collard greens and kale, again, you do you. Chard would be great here as well. Or mustard greens — any green that’s kind of sturdy will do. That being said, wilty soft spinach sound pretty good too…

My favorite part of this recipe, the thing that truly makes it extra special is the huge amount of fresh herbs that we add at the end. So fresh, so delicious, so healing. I used dill because I love the taste. I also used parsley. Again, at the risk of repeating myself, have it your way.

I need to give credit to The New York Times for the original recipe. That’s where I got the idea to really cram all those herbs into this Herby Turkey Beans And Greens Soup; it’s a genius idea.

Here’s your challenge: Every single time you cook a big pot of anything, add as many leafy greens and fresh herbs as you can. They make everything better.

Herby Turkey Greens And Beans Soup

This recipe has a lot of healing ingredients:

Turkey is a healthy meat. Make sure you buy organic turkey whenever possible. Recent research has shown turkey helps lower the risk of pancreatic cancer; however I did read some research that suggests that if you eat the skin along with the meat, some of this value is reduced, so don’t eat too much skin — this recipe uses ground turkey so it has no skin involved… Turkey also has a great protein-to-fat ratio, so it keeps you feeling full with less potential for weight gain. It’s also rich in vitamins and minerals, especially vitamin B and selenium. And, in Chinese medicine, turkey is thought of as a qi-booster, so it can be good for low energy levels.

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.

Kale is everywhere these days. And there’s a lot of mixed reviews on whether it’s worth the hype. I like to use it sometimes, but not in every recipe. 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.

Collard greens are great for you. They help build strong bones, lessen constipation, help reduce stress and act as a detoxifying food. They have almost no calories but do have a lot of fiber. They contain vitamins A, C, and K and are filled with minerals like calcium and manganese. One of the best things about collards is that they are great at preventing the buildup of bad cholesterol.

Dill is considered a chemoprotective in that it can help neutralize some carcinogens. It also helps fight bacteria in the body.

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.

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.

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. 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.

Herby Turkey Beans And Greens Soup

Herby Turkey Greens And Beans Soup
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Recipe type: gluten free, grain free, dairy free, nut free, simple, comfort food
Cuisine: soup, stew
Author:
Prep time:
Cook time:
Total time:
Serves: 8
This Herby Turkey Beans And Greens Soup has tons of healthy protein and lots of leafy greens and herbs.
Ingredients
  • 2 Tbs extra virgin olive oil
  • 2 med onions, chopped
  • 2 med carrots, peeled and chopped
  • salt and pepper
  • 2 Tbs tomato paste
  • 1 tsp cumin
  • big pinch dried hot red pepper flakes, or to taste
  • 1 tsp chili powder
  • 10 smashed garlic cloves
  • 1 lb ground turkey
  • 6 cups bone broth
  • 3 15-oz cans white beans
  • 1 bunch black kale, thick stems/veins removed and discarded, leaves roughly chopped
  • 1 bunch collard greens, thick stems/veins removed and discarded, leaves roughly chopped
  • 1 cup fresh dill, chopped
  • 1 cup fresh parsley, chopped
  • juice of 1 lemon
Instructions
  1. In a large heavy pot, heat the olive oil over med heat.
  2. Add the onions and carrots and a sprinkle of salt and cook, stirring often, about 8 minutes, or until slightly softened.
  3. Add the turkey, seasoned with salt and pepper. Cook, stirring and breaking up the meat until the turkey starts to get some color, about 7 minutes.
  4. Add tomato paste, cumin, red pepper flakes, chili powder, and garlic cloves. Cook stirring, about 5 minutes.
  5. Add bone broth and beans. Cook, uncovered, 20 minutes.
  6. Add leafy greens and cook another 15 minutes or until the collards are softened.
  7. Stir in fresh herbs and cook another 3 minutes.
  8. Remove from heat and stir in lemon juice.
  9. Ladle into bowls and enjoy!

 

Grain-Free Creamy Lemon Rice Soup

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This Grain-Free Creamy Lemon Rice Soup is an amazingly cozy soup. It’s got it all — lemony zing, a creamy texture, and healing ingredients. This is perfect for a cold autumn or winter day.
creamy lemon rice soup

My name is Stacey and I’m a soup addict. I could eat soup all day everyday, all year round. Sometimes I like a thinner brothy soup, other times I like a creamy cozy soup. This one falls into the latter category — this Grain-Free Creamy Lemon Rice Soup is thick, velvety, comforting, and hearty.

I think I’ve always loved soups. When I was a kid, my favorite soup was wonton soup from the local Chinese restaurant — I would eat that first and sometimes as my only food (with those crispy crunchy fried noodles) instead of all of the other food that was ordered.

As an adult, my tastes have changed… okay, maybe not that much because I would probably still love that wonton soup…

One of my favorite soups and one of my all-time most-requested recipes is my White Bean And Kale Soup. It too is creamy and hearty. So, it makes sense that the creaminess in this lemon rice soup is achieved the same way — with white beans. What you taste in this soup is lemony goodness, but there are blended up beans hidden in here, making for an extra creamy and delicious and nutritious soup.

I like to use bone broth in place of regular broth in all of my soups. Bone broth is so good for so many things, it seems silly not to make this easy switch. I have been using store-bought bone broth lately, but I intend to start making my own again. If you want to make homemade bone broth, try out this recipe from my friend Daniela at Calm Eats.

If you need an even better reason to try this soup, 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. So, this soup is a slam dunk.

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There are other foods too that can help you reduce anxiety and stress. Download my free ebook now to learn all about them.

creamy lemon rice soup

Here are some of the great healing ingredients in this Grain-Free Creamy Lemon Rice Soup recipe:

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.

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.

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….

creamy lemon rice soup

Grain-Free Creamy Lemon Rice Soup
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Recipe type: grain-free, gluten-free, nut-free
Cuisine: soup
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This Grain-Free Creamy Lemon Rice Soup is so rich and delicious. It's the coziest healing soup that's perfect for those cool autumn and winter days.
Ingredients
  • 3 Tbs ghee (or can use unsalted butter)
  • 1 med onion, chopped
  • 4 garlic cloves, smashed
  • salt and pepper, to taste
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 1 15-oz can white beans, undrained
  • 4 cups bone broth, divided
  • 1 cup water
  • juice of 2 small lemons
  • 2 bay leaves
  • ½ cup orzo (I use grain-free chickpea orzo, or if not grain-free can substitute rice)
  • 2 cups baby spinach
  • 1 tsp dried oregano
  • ½ cup chopped fresh parsley
  • 3 Tbs snipped fresh dill
Instructions
  1. Heat ghee in a large soup pot over med heat.
  2. Add onion, garlic, celery, and carrots. Season with salt and pepper and sauce until the veggies start to soften, about 5 mins.
  3. Stir in the white beans and ½ cup broth, and sauce, stirring, for 2 mins.
  4. Transfer this mixture to a blender and whiz it up until creamy, or use a stick blender until creamy.
  5. Pour the pureed bean mixture back into the pot and stir in 3-1/2 cups broth and 1 cup of water.
  6. Add the lemon juice.
  7. Add bay leaves and salt. Add a generous amount of black pepper.
  8. Let simmer 20 mins.
  9. Add spinach and orzo and cook until the orzo is al dente.
  10. Stir in the parsley and dill.
  11. Ladle into bowls and enjoy!

creamy lemon rice soup

 

 

 

Dairy Free Creamy Tomato Soup

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This Dairy Free Creamy Tomato Soup is like a hug in a bowl. And when you dunk your sandwich in it, you’ll be in comfort food heaven. This one’s for the whole family.
Dairy Free Creamy Tomato Soup

When I first started my blog many, many years ago, I did it so that I could easily share my recipes with family and friends. And this Dairy Free Creamy Tomato Soup recipes was one of the catalysts for this whole blogging life of mine. This soup was and still is my family’s favorite soup.

Usually I serve this soup with dairy free grilled cheese sammies or quesadillas, but this time I just made a whole big bunch of sourdough croutons and loaded up the top. OMG this is like having a dunked sammie right in the bowl.

I remember when I first came up with this recipe. When my kids were younger I used to sometimes get the urge to cook them some of the foods that I loved as a child. And I loved Campbell’s Tomato Soup. Let’s face it though, there was no way I was going to open up a can of soup or a can of Spaghetti-Os for them. But what I could do was to easily create the best Dairy Free Creamy Tomato Soup ever.

This soup is a great last minute weeknight dinner. It is so easy to make and it comes together really quickly. You’ve really got to try it.

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. ⁠These are great reasons why you should be eating more tomatoes.

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There are lots of foods that can really help your digestion — tomatoes are just one of them. Download my free ebook all about healthy digestion here.

Dairy Free Creamy Tomato Soup

Here are some of the amazing ingredients in this simple Dairy Free Creamy Tomato Soup recipe:

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. ⁠These are great reasons why you should be eating more 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!

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….

Dairy Free Creamy Tomato Soup

Dairy Free Creamy Tomato Soup
Print
Recipe type: paleo, whole30, dairy-free, nut-free, grain-free, gluten-free, vegetarian
Cuisine: soup, comfort food
Author:
Prep time:
Cook time:
Total time:
Serves: 6
This Dairy Free Creamy Tomato Soup is like a hug in a bowl; it's the best comfort food ever. Serve it with a sandwich for dipping and you will be so happy.
Ingredients
  • 1 Tbs extra-virgin olive oil
  • 1 Tbs ghee (or can substitute butter)
  • 1 medium onion, chopped
  • 2 garlic cloves, smashed
  • salt and pepper, to taste
  • 2 Tbs flour of choice (I like to use either tapioca flour or rice flour)
  • 2 tsp coconut sugar (or can substitute white or brown sugar)
  • 3 cups vegetable broth
  • 1 28-oz can crushed tomatoes
  • 2 sprigs fresh thyme
  • sourdough croutons, for topping, optional (To make these croutons, cut bread into cubes, toss with some olive oil, salt and pepper, and then sauté until crispy.)
Instructions
  1. Heat oil and ghee in a large soup pot.
  2. Add onions and garlic and a little salt and sauté for 5 minutes, stirring often.
  3. Add flour, and stir for 1 minute.
  4. Add coconut sugar, broth, tomatoes and thyme. Generously season with salt and pepper.
  5. Bring to a boil, then reduce heat, cover and simmer for 45 minutes. Discard the thyme sprigs.
  6. Ladle soup into a blender until the blender is half full. Cover with a dish cloth and hold the cloth tightly around the top while you blend. The cloth will allow steam to escape; just make sure you hold it tightly so you don't get burned.
  7. Blend until totally smooth. Repeat with rest of soup.
  8. Return all blended soup to the pot and season with salt and pepper as needed.
  9. Ladle into bowls and top with croutons.
  10. Enjoy!

Dairy Free Creamy Tomato Soup

Easy Black Bean Soup

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This Easy Black Bean Soup is going to become your new go-to when you want something warm and comforting.
easy black bean soup

Black bean soup is one of the first things I learned to make well. It’s one of the first things that people starting asking me for the recipe for, and I loved it — the soup and the compliments!  Hmmm… maybe this humble soup is one of the reasons I realized I was meant to be a cook…

Recently, a friend of mine pulled out my old black bean soup recipe that I had given her many, many years ago. I was shocked that she still had it and that she still makes it. I remember loving this recipe too. But when I looked at it, I was reminded that this particular black bean soup recipe contains rice. The rice helped thicken the soup and made the texture pretty darn awesome.

It’s not that I don’t ever eat rice, but I really wanted to create an easy black bean soup recipe that didn’t require any grains at all, and was just as hearty and delicious as this old memory.

This Easy Black Bean Soup really is perfect. And it’s grain-free and dairy-free, but it’s still really creamy and delicious. And, I think it’s so awesome that you can find organic black beans at amazingly cheap prices now… so aside from all of the goodness in this soup, it’s a really budget-friendly meal too.

I love soup, and not just for cozy family dinners. I love to serve soup when I entertain, but I don’t use it in the traditional way. I learned long ago not to serve too many appetizers when I have people over for dinner. While it was fun, I’d end up with way too many leftovers because everyone filled up on the apps. So, now what I do is I make a delicious pot of soup and keep it on the stove. I place the bowls and the toppings on the counter, and anyone who is hungry before I’m ready to serve dinner can help themselves. It’s fun, it’s cozy, and it works.

I love to top this soup with lots of different things. Sometimes I’ll use sourdough croutons, or croutons made from grain-free bagels. Sometimes I’ll use cheese (often it’s dairy-free), scallions, or avocado. And, I’ll bet bacon or sausage would be awesome too. In short, it’s not rocket science, it’s only soup. Do it your way and have fun.

Oh, and I forgot to mention that in Chinese medicine, black foods are considered longevity foods… so there’s that.

If you’re looking for another great black bean recipe, try my Black Bean And Pork Chili.

easy black bean soup

If you eat the right foods and herbs for your unique body and circumstances, you can heal yourself. All you need is the correct information. And I’m here to give it to you.  If you want to learn more about healing whatever your specific concerns are, I’d love to help you create a healthy lifestyle plan specifically for your unique needs, so sign up for a free phone consultation and we can chat about it.

easy black bean soup

Here are some of the amazing healing ingredients in this Easy Black Bean Soup:

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.

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. 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….

easy black bean soup

Easy Black Bean Soup
Print
Recipe type: gluten free, grain free, nut free, dairy free, vegan, vegetarian
Cuisine: soup
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
This Easy Black Bean soup is so creamy, delicious, and healthy. It's simple and so cozy.
Ingredients
  • 2 Tbs extra-virgin olive oil
  • 4 garlic cloves, smashed
  • 1 med onion, chopped
  • salt and pepper, to taste
  • 2 15-oz cans black beans, undrained
  • 2 cups vegetable broth (or can substitute bone broth)
  • 1 tsp cumin
  • 2 tsp chili powder
  • ½ tsp chipotle chili powder, or to taste
  • 1 tsp turmeric
  • 1 Tbs unsweetened chocolate chips or raw cacao powder
  • 1 tsp balsamic vinegar
  • optional toppings: sliced scallions, shredded cheddar cheese, diced avocado, croutons, etc.
Instructions
  1. Heat oil in a large soup pot over med heat.
  2. Add garlic and onion. Season with salt and sauce, stirring, 5 mins.
  3. Add beans, broth, spices, and chocolate.
  4. Simmer, uncovered, 25 mins, stirring occasionally.
  5. Using a stick blender, or a regular blender, blend half of the soup and then stir it back into the pot.
  6. Stir in balsamic vinegar. Adjust seasonings and ladle into bowls.
  7. Top with your choice of toppings and enjoy.

easy black bean soup

 

Immune Boosting Onion Chicken Soup

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This Immune Boosting Onion Chicken Soup will heal what ails you. It will warm you deliciously from the inside out.
immune boosting onion chicken soup

So, what the heck is Immune Boosting Onion Chicken Soup? In this case, it’s a French onion soup type broth filled with all of the traditional chicken soup ingredients. It’s filled with garlic, and onions, and other foods that will help keep you healthy. It’s the most delicious germ killer you’ll ever have.

We are in the throws of Covid19 now and that means social distancing, quarantine… whatever you want to call it. To me, what that really means is that we need to be boosting our immune systems every way and every time we possible can. I really believe that every time you put something into your mouth it’s another chance to fuel your body and give it what it needs.

So, to this end, I created this Immune Boosting Onion Chicken Soup.

During this time of our new-normal-chaos, we’ve had to work with the ingredients we can get. Lately, each time I order in groceries and I ask for onions, I get the hugest onions I’ve ever seen. I open the bag and these bowling balls peek out. Really, these onions are the size of my head. So, I’ve made jars of pickled onions and I’ve made pans of caramelized onions. We’ve had onion-heavy stews. And all of these have been great, especially since onions are a great immune booster.

One day I decided I was really in the mood for old-fashioned grandma-style healing chicken soup. But these onions were staring me in the face. This ended up being a great thing. Sometimes circumstances just lend themselves the best accidents. And this is one such happy accident.

immune boosting onion chicken soup

This soup is one of the best immune boosting soups in my recipe arsenal. For more immune boosting tips and recipes, download my free ebook all about immune boosting foods.

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Learn how to stay healthy even in these trying times. Download my free ebook here.

immune boosting onion chicken soup

Here are some of the amazing healing ingredients in this Immune Boosting Onion Chicken 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!

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…

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.

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….

Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

I like to use some type of seaweed in my chicken soup. I used wakame in this pot because it’s what I had on hand, but feel free to use whatever type you like. Seaweed is good for your thyroid gland and your lymphatic system. If you have swelling in your body or you are retaining water, seaweed is great because it acts as a diuretic. In the olden days, seaweed was fed to people to get rid of goiters and tuberculosis.

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.

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.

immune boosting onion chicken soup

Immune Boosting Onion Chicken Soup
5.0 from 1 reviews
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Recipe type: paleo, dairy free, grain free, gluten free, nut free
Cuisine: soup
Author:
Prep time:
Cook time:
Total time:
Serves: 6
I make this Immune Boosting Onion Chicken Soup in my slow cooker, but you can also make it on top of the stove -- either way it is delicious and comforting.
Ingredients
  • 1 giant onion (or 2 large onions), chopped
  • 4 scallions, sliced (be sure to also add the root ends to the soup -- they are extra healing)
  • 2 large carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 12 large garlic cloves, smashed
  • 4 large sticks of wakame seaweed (you can use whatever seaweed you have, or you can omit this)
  • 1 qt chicken bone broth
  • 3 cups water
  • 1 lb. boneless chicken thighs, cut into 1-in pieces
  • salt and pepper, to taste
  • 1 cup small pasta (I used grain-free chickpea shells)
Instructions
  1. Put all of the ingredients, except the pasta, into your slow cooker.
  2. Cook on high for 4-hours.
  3. Add pasta and cook for an additional 15 mins or until the pasta is cooked al dente.
  4. NOTE: This soup can easily be made on top of the stove if you prefer. Follow the directions above, but you will probably only need to cook the soup for about 1-1/2 hours. Then add the pasta until cooked al dente.

immune boosting onion chicken soup

 

 

Slow Cooker Vegan Split Pea Soup

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Green peas are good to keep you digestive system working properly… so, if hormones or menopause has been making you feel a little “sluggish”, this is a great dish for you!

slow cooker vegan split pea soup

I remember many years ago when all of these awesome soup spots opened up in Manhattan, and I thought it was the greatest idea ever! I used to go and get a different soup every day. Steve used to go and get the same 2 soups: split pea or black bean. There I was, ordering mulligatawny soup or borscht or spicy gumbo and I loved it, but no one was happier than Steve with his steaming bowl of split pea soup. My recipe for Slow Cooker Vegan Split Pea Soup is an homage to those quieter, gentler, less complicated days.

I admit, I am not a slow cooker aficionado. So, rather than experiment, this time I went the simpler route and looked to one of my favorite blogs for guidance. The credit for the original awesome recipe for this soup goes to The Kitchn.

In the past when I’ve made split pea soup — and I’ve many many variations — I’ve encountered a Three-Little-Bears type of situation. Oftentimes, my soup ends up too creamy. Or too chunky. But this recipe for slow cooker vegan split pea soup in just right.

What’s better than having a big pot of delicious soup in your fridge? Nothing.

This soup makes awesome leftovers.

It’s the perfect winter, comforting food.

And, it will heal what ails you.

Oh, and I’m certain it will make you smile.

And, one more thing — it’s sooooooooooo easy!

If you are looking for another great soup to try, take a look at my recipe for Slow Cooker Vegetarian Minestrone Soup.

slow cooker vegan split pea soup

slow cooker vegan split pea soup

Here are some of the healing ingredients in this slow cooker vegan split pea soup:

Green peas are good for the digestion, especially if you are feeling constipated. In the olden days, people used to drink pea juice with their meals to avoid indigestion.

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!

Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

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….

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.

Turmeric is also 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.

slow cooker vegan split pea soup

Slow Cooker Vegan Split Pea Soup
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Recipe type: slow cooker, soup, vegan, paleo, whole30, comfort food
Cuisine: recipe adapted from: The Kitchn
Author:
This is an easy dump and cook soup -- just dump the ingredients in the slow cooker and you are good to go! This is so warming, healing, and delicious!
Ingredients
  • For soup:
  • 1 lb organic dried green split peas (you can buy them here)
  • 1 med onion, chopped
  • 4 scallions, cut off a 2-inch portion of the root end and then sliced the remaining stalks thinly; add all to the soup -- including the root!
  • 5 garlic cloves, smashed
  • 3 celery stalks, sliced
  • 6 cups water
  • 2 bay leaves
  • 1 tsp turmeric
  • 1 tsp sea salt
  • 20 grinds of black pepper
  • 1 Tbs extra-virgin olive oil
  • For croutons:
  • 4 slices grain-free bread, toasted and rubbed with one raw garlic clove, then cut into cubes
Instructions
  1. Put all soup ingredients into slow cooker.
  2. Cook on high heat for 5-1/2 hours.
  3. Remove bay leaves and scallion roots.
  4. Ladle into bowls and top with croutons, if desired.
  5. Enjoy!

slow cooker vegan split pea soup

Paleo Cheese-Stuffed Meatballs

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Eating a little bit of beef can help ease that holiday bloated feeling you may be suffering with…
paleo cheese-stuffed meatballs

I love meatballs. When Meatball Mondays became an actual thing that people were doing, I thought here is something I can get on board with — no questions asked.

Meatballs are so adjective-worthy: Delish. Fun. Simple. Comforting. Changeable. Delectable. Delightful. Enticing. Multi-generational. Multi-tasking. Yummy.

So, awhile ago I started making balls of all kinds. There were vegan balls, Italian balls, Asian balls, mini balls, gigantic balls… well, you get the picture.

It turns out that paleo meatballs were my biggest challenge. Oh, they were easy to make, but they required more thought than a regular ball. No grains meant I had a lot of crumbling balls. Then I overcompensated and ended up with some overly moist balls.

Then, once I figured out the perfect recipe (which this recipe for paleo cheese-stuffed meatballs is), they just photographed so…. uhmmmmmmmm …. not nice…

So it was back to the drawing board. And here is the final result.

I will tell you that these paleo cheese-stuffed meatballs still taste better than they look in the pics — they are flavorful and gooey and just so meatball-y. Oh, and did I mention that there is prosciutto in them? Because, well, how could that be bad?

I am not a dairy eater, so I went for vegan cheese for the stuffing in these balls. Truth be told, I’m not so much of a meat eater either, but in the winter, sometimes the body wants what it needs and I guess I’m needing beef! So, even though some people think it’s odd that these balls are made of beef and vegan cheese, I’m telling you, it’s the way to go! There are so many awesome vegan cheeses available today, that not only are the meatballs themselves amazingly delicious, but the cheesy filling is a great added surprise in the center of these grass-fed meatballs that even self-proclaimed vegan-cheese-haters will love the gooey centers.

For a slightly different take on paleo meatballs, make sure you try my recipe for turkey meatballs.

paleo cheese-stuffed meatballs

paleo cheese stuffed meatballs

If you never thought meatballs could be healing, think again…:

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 use grass-fed beef whenever possible.

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.

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!

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.

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 (like this one) with tapioca flour — it works as a great substitute in a lot of recipes that would otherwise include breadcrumbs.

paleo cheese-stuffed meatballs

Paleo Cheese-Stuffed Meatballs
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Recipe type: meatballs, Italian, main course, appetizer
Cuisine: paleo, whole30, comfort food
Author:
Prep time:
Cook time:
Total time:
Serves: 16
Meatballs stuffed with cheese! And they are healthy!!! Nuf said...
Ingredients
  • 1 lb ground beef (preferably grass-fed)
  • sea salt and black pepper
  • 1 carrot, peeled and cut into thirds
  • 1 medium onion, peeled and cut into quarters
  • ¼ cup chopped fresh parsley
  • 1 Tbs ketchup (I use a paleo one)
  • 2 oz finely diced pancetta
  • ¼ cup tapioca flour
  • 5 oz vegan mozzarella (or cheese of choice), cut into ½-inch cubes
Instructions
  1. Preheat oven to 400°F.
  2. Season the beef with salt and pepper.
  3. Place the carrots and onion into a food processor and pulse until very finely chopped.
  4. In a large bowl, combine the beef, carrot/onion mixture, and all of the rest of the ingredients, except the cheese.
  5. Mush it all up good with your hands.
  6. Form the mixture into balls that are a bit larger than golf balls.
  7. Place the balls on a parchment lined cookie sheet.
  8. Pick up each ball individually and press a cube of cheese into the center of each ball, and then squeeze the meat back around the cheese so that the cheese is completely covered with meat.
  9. Place the balls back onto the cookie sheet.
  10. Bake in the oven for 14 minutes, or until the balls are beginning to brown on the bottom.
  11. Flip the balls over and back an additional 10 minutes, or until they are cooked through.
  12. Enjoy with your favorite sauce, on top of a salad, or as an awesome snack right off the tray!

paleo cheese-stuffed meatballs

Cheeseburger Soup

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This cheeseburger soup is dairy-free and it really tastes like a cheeseburger in a bowl!

cheeseburger soup

Everyone is always asking me what my favorite food is and what my favorite recipe is. I can never decide. And I am never indecisive. I am good that way — I can make a decision quickly and confidently… usually. Except when I’m asked this question. But if you ask Steve this same question, he will tell you, without any hesitation, that cheeseburger soup is his all-time favorite meal.

The cheesy flavor comes from cashews and nutritional yeast. When you blend these up with some chipotle chilies for extra flavor… it’s like an awesome cheese sauce coating all of the amazing grass-fed beef in your bowl. It’s like magic!

Words cannot do this soup justice. When I was a fairly new blogger, I posted this recipe and it’s been a favorite ever since. It’s a cheeseburger in a bowl. A cheeseburger in soup form. It’s the most satisfying thing I have eaten in a long long time. And yet, it’s dairy-free and has so many nutrients that you will be doing your body a favor by eating it. Can this all possibly be true? YES!

I can’t take credit for coming up with the idea for this recipe; that credit goes to Kelly at The Spunky Coconut — and it’s genius!

If you like this recipe, you should also try my recipe for Slow Cooker Vegetable Minestrone — after all, having some veggies to balance your meat is always a good thing.

cheeseburger soup

Here are some of the ingredients that make this soup so good for you:

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 try to buy organic, grass-fed beef whenever possible — and it’s become pretty easy to find it in ground beef form in lots of markets!

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!

Cashews are really a multi-tasking nut. I use them all the time so I say it all the time: Cashews have a lower fat content than most other nuts. Most of the fat in cashews is unsaturated and is made up of oleic acid; this is the same acid that is found in olive oil, making these nuts a heart-healty choice. I know some of you have a problem finding raw nuts sometimes — I’m happy to try to help you locate them if you need shopping suggestions, so just leave a comment and I will try to help. I buy then whenever and wherever I see them. I’m also lucky enough to live near a Whole Foods, so I sometimes buy them from the bulk bins here.

Nutritional yeast gives things a cheese-y taste without using any dairy and it adds amino acids and Vitamin B, so it’s perfect here.

Chipotle peppers are jalapenos that have been smoked. The ones that come in the can are perfect to use here. These spicy peppers are a good source of vitamin A and potassium. Hot peppers contain more vitamin C than any other vegetable and they are good at fighting off the common cold. Whenever I have a cold I eat lots of hot sauce. So, if you like spice, as I do, use a generous amount of chipotles here. The main component of hot peppers is capsicum. Capsicum actually works with your body and mind to make you feel happy. It’s also good for reducing swelling and can relieve arthritic joint pain. If you have high blood pressure, check with your doctor before eating too many hot peppers because they can actually raise the blood pressure in some people.

Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

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….

cheeseburger soup

Cheeseburger Soup
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Recipe type: soup, dairy-free, paleo, whole30
Cuisine: recipe adapted from: The Spunky Coconut
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
This soup really tastes like a cheeseburger. But it's dairy-free. It's a magical recipe!
Ingredients
  • 1 Tbs extra-virgin olive oil
  • 1 medium onion, chopped
  • 4 large garlic cloves, chopped
  • 1-1/2 lb grass-fed ground beef
  • sea salt
  • For the creamy sauce:
  • 2 cups vegetable or chicken broth (or a combination of whatever broths you have on hand)
  • 1-1/2 cups raw cashews
  • 1 tsp sea salt
  • ¼ cup tomato paste
  • ¼ cup nutritional yeast
  • 1 chipotle chili from a can of chipotles in adobo sauce
  • 1 bunch of scallions, sliced
Instructions
  1. Heat the oil in a large heavy pot.
  2. Add the onions, garlic and beef. Season with salt.
  3. Cook, stirring and breaking up with a spoon until the meat is no longer pink.
  4. Meanwhile, in a blender, combine the broths, cashews, 1-tsp sea salt, tomato paste, nutritional yeast and chipotle chile.
  5. Puree until silky smooth.
  6. Pour the contents of the blender into the pot with the beef. Stir until combined and hot.
  7. Ladle the soup into bowls and top with scallions. Enjoy!

cheeseburger soup

Paleo Vegetable Kugel

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This paleo vegetable kugel is light and healthy!

paleo vegetable kugel

One of the first things my mother-in-law asked me to cook was a kugel for Passover. She wanted a real kugel, as she put it, not one of my healthy recipes. So, she gave me a recipe and asked me to follow it. I think that kugel had two sticks of butter in it and a bucket of matzo meal!

This year, I won’t be home for Passover.  A few months ago I had to postpone a trip because I had the flu and the only time my sister and I could reschedule for was Passover week.  So, I had to decide between the traditional family seder or a trip to Anguilla with my sister to celebrate our big birthdays… I picked the trip… so don’t judge me… I will, however, miss this paleo vegetable kugel!

Here is my healthy answer to kugel. It’s delicious and it’s made with tons of fresh veggies and a little bit of oil and tapioca flour. Steve and I ate it for dinner last week as I was testing out the recipe. It’s a kugel (even if not as traditional as my mother-in-law would like) but it’s healthy and it’s good enough to serve any time of year.

And the leftovers are awesome for breakfast. A few sunny-side-up eggs served on top of a plate of this kugel… oh my, it’s like an awesome breakfast hash…

If you are looking for a great Paleo dessert to serve, try my Paleo Lemon Cake recipe.

paleo vegetable kugel
paleo vegetable kugel

This is the healthiest kugel in the world:

Leeks are known as “grass from the sun”. They are especially beneficial when the whether is still warm but starting to turn cold, or still cold and starting to turn warm (Spring and Fall). They are great for the liver and at helping the body relieve itself of toxins. Leeks are also good at helping constipation; they help the body rid itself of toxins in the digestive tract.

Potatoes are good at soothing ulcers and neutralizing acid in the stomach and they help relieve constipation. These tubers also can help relieve arthritic inflammation. So, even though sweet potatoes are thought of as the white potato’s more nutrition sister, regular old potatoes can be just what the doctor ordered.

Sweet potatoes are good for your digestive system. They can be good for both constipation and diarrhea. These orange gems also help rid your body of excess water, are good for breast health, help people with diabetes and actually can help ease night blindness. In olden times, it was common in China to rub mashed sweet potatoes on poison insect bites to remove the toxins. I still haven’t tried this, but if need be, I will!

Zucchini cools your body off and makes you feel better during those hot days of summer. It helps your body release excess heat and it will make your mind feel more calm.

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!

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 seems to crisp things up well and it works as a great thickener too.

paleo vegetable kugel

Paleo Vegetable Kugel
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Recipe type: Passover, paleo, vegetables, casserole, side dish
Cuisine: recipe adapted from: What Jew Wanna Eat
Author:
Prep time:
Cook time:
Total time:
Serves: 9
Here's a great healthy side dish that's traditionally served for Passover, but it's good enough for any time of the year!
Ingredients
  • 2 large leeks, slices and soaked in bowl of cold water to remove any dirt
  • 1 large baking potato, peeled, sliced very thinly, and then cut into tiny pieces
  • 3 small sweet potatoes, peeled, sliced very thinly, and then cut into tiny pieces
  • 2 unpeeled medium zucchini, finely diced
  • 1 medium onion, finely diced
  • 2 large garlic cloves, minced
  • ¾ cup tapioca flour (here's a good one)
  • 3 eggs, beaten
  • sea salt and black pepper to taste
  • 2-/2 Tbs extra virgin olive oil, divided, plus and extra 2-tsp to grease the pan
Instructions
  1. Preheat the oven to 375°F.
  2. Heat 1 Tbs oil in a large skillet.
  3. Add the leeks and some salt and sauté until they start to brown, about 15 minutes.
  4. Put all of the chopped vegetables into a large bowl. Add the sautéed leeks and the tapioca flour. Season with salt and pepper.
  5. Add the eggs and stir until combined well.
  6. Grease a 9x13 baking dish with 2 tsp of oil.
  7. Spread the vegetable mixture into the dish.
  8. Bake until the top starts to brown a bit, about 45 minutes.
  9. Remove from the oven and cool on a rack for at least 15 minutes.
  10. Cut into pieces.
  11. NOTE: When I cut this when it was too warm, it was hard to keep some of the pieces in neat squares, so if you can, let it cool completely (even in the fridge) before you cut it. I will say, though, that it was just as delicious when I cut it hot even if it didn't look quite as pretty!

paleo vegetable kugel