Posts

Blood Orange Salmon With Turnip Noodles

Change up your usual salmon dinner and try this blood orange salmon with turnip noodles…

blood orange salmon with parsnip noodles

I think I’m pretty intuitive. So, the other day when I “felt” that people were craving a more substantial dinner than I’ve been providing lately, I just went with it. Haha… the looks I was getting from my non-vegan crew because I’m in a vegan phase, really could have been read my anyone — no special intuition necessary! I felt the love when I served this blood orange salmon with turnip noodles.

I always honor dinner requests. Well, almost always — but if I can, I do. It’s fun for me to create and cook dishes to satisfy whatever anyone is craving at that particular time. Lately, I’ve been on a vegan kick. Unfortunately for me, not everyone else who I’ve been feeding shares that same love of vegan food… So, when the request was made for fish, I was happy to oblige!

Sometimes when I get a request, I pour over saved blog posts, dog-eared cookbooks, and a mass of unorganized post-it notes that I’m embarrassed to say are stuck every where on my counter where there is any surface space left. This time, I remembered several recipes I had seen for salmon dishes that included vegetable noodles. One of those inspirational recipes comes from one of my favorite blogs, Foodie Crush.

I think this dish would be good with grapefruit, oranges, or tangerines, but really, just look at the pretty color of these blood oranges. Anytime I see these beauties at the market, I buy a few and fit them into whatever recipes I can. This is the first time I ever tried turnip noodles, and I have to say that they are awesome. You can either spiralize your own turnips or, if you are as lucky as I was to find them pre-noodled, buy at least one big package!

If you love salmon as much as I do, you should also try my recipe for Slow Roasted Salmon With Smoked Salmon Rollups.

blood orange salmon with parsnip noodles

Here are some of the great healing ingredients in this recipe for blood orange salmon with turnip noodles:

Salmon is the perfect food to nourish the blood and the yin. It’s especially great for women because it raises fertility levels by promoting a healthy endometrial lining. Salmon is also great for anyone who is in need of additional iron. Be sure to buy wild salmon because the levels of mercury are lower than in farmed salmon. This beautiful fish also contains large amounts of omega-3 fatty acids, making it a good food source to combat breast cancer, Alzheimer’s, asthma, depression and diabetes. Lately there’s also been a lot of evidence that salmon is great at reducing intestinal inflammation and that it’s also good for your joints and muscles.

There are a lot of reasons to eat turnips. They are great for indigestion, and can help relieve that horrible bloated feeling we all get sometimes by reducing excess gas and diarrhea. Research shows that turnips contain a substance that may reduce your risk of colon, prostate, and lung cancer. In Chinese medicine turnips (wu jing) are known to help reduce inflammation and phlegm, and they can even help lessen your cough.

Blood Oranges are oranges with extra anthocyanins. Anthocyanins are compounds found in many plant-based foods. These compounds can help prevent certain cancers and can help with brain function. Oranges, of any kind, will help boost your levels of vitamins A, B and C. In Chinese medicine oranges have been used for many years to help coughs, colds and anorexia. Lately, oranges have been widely touted for their ability to help heal colon cancer. I peel my oranges and lay the rinds in the sun to dry, and save them for tea or for cooking because the orange rinds are an actual Chinese herb. I dry out the peels of oranges, tangerines, clementines… whatever I have. Dried tangerine peel, or “chen pi” as it’s known in Chinese medicine, is one of the greatest and most easily accessible herbs around. It’s especially good for digestive issues like abdominal discomfort, distention, fullness, bloating, belching, and nausea. It’s also great if you have a cough with a heavy or stuffy chest.

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….

blood orange salmon with parsnip noodles

Blood Orange Salmon With Turnip Noodles
Print
Recipe type: fish, seafood, vegetable noodles, paleo
Cuisine: recipe inspired by: Foodie Crush
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
This dish is beautiful, delicious, healthy, and so impressive. It's easy enough to make on a weeknight, but it's impressive enough to serve to your guests!
Ingredients
  • For turnip noodles:
  • 1 lb turnip noodles (either spiralize your own with a few turnips, or buy a package of pre-noodled turnips). ** Feel free to use whatever type of veggie noodles you like here if turnips aren't your thing...
  • 1 tsp extra-virgin olive oil
  • sea salt and black pepper, to taste
  • 2 scallions, sliced
  • 5 large garlic cloves, smashed
  • For salmon:
  • 2 Tbs plus 1-tsp coconut sugar
  • 1 blood orange, zested and sliced
  • 1 tsp five-spice powder
  • ½ tsp sea salt
  • 20 grinds of black pepper
  • 1-1/2 lb wild salmon fillet, skinned, and cut into 4- to 6-pieces
  • 1-1/2 Tbs Dijon mustard
  • 2 Tbs chopped cilantro, for garnish
Instructions
  1. Preheat the oven to 450°F.
  2. Heat 1 tsp oil in a large saute pan over medium-high heat.
  3. Add the turnip noodles, scallions, garlic, and some salt and pepper.
  4. Using tongs, toss the parsnip noodles around in the hot oil for about 5 minutes, or until the noodles start to soften.
  5. In a small bowl, combine the coconut sugar, orange zest, five-spice powder, sea salt, and black pepper.
  6. Spread the noodles in the bottom of a 13 x 9-inch glass baking dish.
  7. Sprinkle half of the coconut sugar mixture on top of the noodles, and toss to combine.
  8. Lay the salmon portions on top of the noodles.
  9. Spread the Dijon mustard evenly on top of the salmon pieces.
  10. Sprinkle the remaining sugar mixture evenly over the top of the Dijon mustard.
  11. Bake the dish in the oven for about 15 minutes, or until the salmon is cooked how you like it (I like mine still juicy and pink in the center).
  12. Remove the dish from the oven, and garnish with cilantro and the orange slices.
  13. Enjoy!

blood orange salmon with parsnip noodles blood orange salmon with turnip noodles

Simple Fresh Vegetable Soup

This soup has lots of garlic and scallions to keep your immune system strong!
simple fresh vegetable soup

This soup is dedicated to all of my over-40-women-friends… those of you who want all that you deserve: inner health, outer beauty, youthful insides and outsides, a healthy immune system, balanced hormones, weight loss, radiant skin… I know, it sounds like a tall order, but this soup really does have ingredients to heal you inside and out and make you feel and look younger. It’s not magic. Well, actually, it kind of is a little like magic… This simple fresh vegetable soup is the complete package for every woman over 40.

And, it’s really easy to make, so it won’t mess with your work schedule or your busy life.

And, it can be made with whatever fresh veggies you have in your fridge.

And, the base is made with packaged broth.

And, you can just put the whole pot in your fridge and eat it all week long.

One of the things that I tell my clients is that if you make a big pot of healthy soup at the beginning of the week, you will have no reason to grab unhealthy snacks when you come home famished.

OMG, I sound like a commercial for soup! Haha… I’m not selling this soup — I promise —  but I do love it!

Okay, back to this simple fresh vegetable soup. This is so good. The veggies are cooked perfectly — you know what I mean — not mushy but not too crunchy. And the garlic infuses the broth so it has just the right amount of flavor. And there are some non-traditional vegetable soup ingredients like capers and chipotles so that you really feel like a gourmet when you try it.

I topped my soup with some vegan Parmesan, but feel free to use some croutons (preferably grain-free), or some crumbled crackers.

Right about now, I’m getting really sad that there’s no more soup left in my pot…

If you are looking for another easy soup recipe, try my Slow Cooker Vegan Split Pea Soup.

simple fresh vegetable soup

simple fresh vegetable soup

Here are some of the awesome healing ingredients in this simple fresh vegetable soup:

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.

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.

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. It used to be common in China to use green pepper tea to soothe indigestion.

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.

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.

I love mushrooms. In Chinese medicine, mushrooms ARE medicine. They are herbs. They are one of the most healing foods around.1 However, I was taught to stay away from the plain white button shrooms that are so readily available. Recently, however, I learned that I was doing myself a disservice by avoiding these mushrooms. It turns out, if you make sure they are organic, there are lots of benefits in button mushrooms! They are detoxifying, can help get rid of phlegm, ease diarrhea, are good for circulation, and new research has shown that if you eat them often enough, they can reduce cancer cells 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.

Capers, although small in size, are a big source of anti-oxidants, and they actually can make you feel better emotionally because they activate the “happiness” center of your brain.

simple fresh vegetable soup

Simple Fresh Vegetable Soup
Print
Recipe type: soup, paleo, whole30, vegan, vegetarian, simple
Cuisine: American, Italian
Author:
Prep time:
Cook time:
Total time:
Serves: 6
This is the easiest veggie soup recipe, yet it tastes gourmet! It makes the perfect leftovers all week long!
Ingredients
  • 1 qt vegetable broth
  • 6 garlic cloves, smashed
  • 4 scallions, sliced (including the root end)
  • 1 green bell pepper, diced
  • 1 14.5 oz can diced tomatoes
  • 2 carrots, peeled and sliced
  • 2 celery ribs, chopped
  • 1 med zucchini, diced
  • 1 head broccoli, crowns cut into florets, stems sliced
  • 8 oz white button mushrooms, chopped
  • ¼ lb sun-dried tomatoes, rehydrated in some hot water, sliced
  • ½ cup fresh parsley, roughly chopped
  • sea salt and black pepper
  • ½ tsp dried hot red pepper flakes
  • 1 tsp chipotle pepper with adobo (either just use the sauce or mince the peppers)
  • 3 tsp capers, drained
  • vegan Parmesan cheese shreds, for garnish (optional)
Instructions
  1. Pour the broth and tomatoes into a large pot. Bring to a simmer.
  2. Add the garlic, bell peppers, carrots, celery, and broccoli.
  3. Simmer 5 mins.
  4. Now add the rest of the ingredients. Stir and cook 20 minutes, or until the veggies are cooked al dente.
  5. Ladle into bowls and top with Parmesan.
  6. Enjoy!

simple fresh vegetable soup

Paleo Lemon Cookies

Lemon peels help detoxify your body and boost your immune system!
paleo lemon cookies

These cookies are what I call a “pantry dessert”. That means that I can whip it up without having to go to the store for anything. These paleo lemon cookies are made with a bunch of ingredients found in many healthy pantries and with some fresh lemons.

Everyone who knows me knows that desserts are not my forte. I oftentimes get an A for effort, but a C for taste. I was the mom who used to burn the chocolate chip cookies that you just had to slice and bake. I attribute this lack of baking ability to the fact that I like to taste as I go and I hate to measure. My daughter is constantly slapping her hand to her forehead in frustration when she watches me bake — she’s a great baker and understands the value of the science behind it.

So, believe me when I tell you, that these paleo lemon cookies are easy. I made them and they came out great the first time. I took the original impressive recipe from a great blog, Texanerin Baking and it’s a winner — even with my not-so-standard adjustments.

These cookies taste like deliciously sweet sugar cookies with a hint of lemon. The first night, we ate a bunch of them because they were so good. The second day, the taste was the same, but the texture changed to be like moist soft macarons. The taste was still just as amazing, but we crumbled them on top of smoothie bowls and yogurt parfaits. I highly recommend that you try this too!

For another great simple cookie, try my Paleo Peanut Butter Cookies.

paleo lemon cookies

paleo lemon cookies

Here are some of the healing ingredients in these paleo lemon cookies:

Lemon peels contain calcium, potassium and vitamin C. Lemons are good for your stomach, they help detoxify your body, they balance your pH and they act as an antibacterial. If you have a sore throat or a cough, go for lemons to make things better. Lemons are great for quenching your thirst, and, in China, many years ago, hypertension was treated by drinking tea made from lemon peels. This recipe uses zested lemon peel and lemon juice.

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.

Pure maple syrup contains antioxidants that help reduce inflammation in the body (think inflammatory bowel syndrome or heart disease). It also contains zinc, calcium, and magnesium. It’s much lower on the glycemic scale than traditional sugar. Whenever possible, use a darker (grade B) syrup because the nutritional composition is better than that of lighter syrups.

In eastern 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. And perhaps most importantly, it helps you keep your mind sharp and it makes it easier for you to focus. These cookies contain coconut oil and coconut flour.

In eastern medicine, nuts are known to be good for your brain, heart, skin and reproductive system. Almonds are particularly nutritious. They are a good source of protein and they give you energy. And, they are gluten-free. Almonds will help relieve a cough and asthma and are also good for constipation. This recipe uses almond flour.

paleo lemon cookies

Paleo Lemon Cookies
Print
Recipe type: dessert, cookies, paleo
Cuisine: recipe adapted from: Texanerin Baking
Author:
Prep time:
Cook time:
Total time:
Serves: 13
These cookies taste like deliciously sweet sugar cookies with a hint of lemon. They are completely grain-free and dairy-free and contain healing ingredients!
Ingredients
Instructions
  1. Preheat the oven to 350°F.
  2. In a large bowl, whisk the coconut oil, maple syrup, lemon zest, and lemon juice.
  3. In another bowl, combine the coconut flour, almond flour, baking soda, salt, and hemp seeds.
  4. Stir the dry ingredients into the wet ingredients.
  5. Roll the dough into golf-ball size balls and place them on a parchment-lined baking tray, spacing them at least a few inches apart.
  6. Press down on the cookies with a fork or your hand. (I used a fork, but found it much easier when the fork was wet.)
  7. I got 13 cookies out of my dough, but whatever you get, is fine.
  8. Bake until the cookies are slightly brown on the edges and a bit on the tops too; mine took 23 minutes, but the original recipe says to check them after 12 minutes...
  9. Remove from oven and let cool completely before removing them from the tray.
  10. I stored my leftovers in a sealed container and they were awesome the next day, just a lot softer. (I highly recommend crumbling them up the next day and topping your yogurt or smoothie bowl with the crumbles...yum!)
  11. Enjoy!

paleo lemon cookies

Paleo Eggplant Meatballs

Here’s a meatball that can reduce inflammation… really!
paleo eggplant meatballs

Food in “ball” form is just fun. But, then again, I think finger food and appetizers just taste better than big portions of food. It just tastes does. It’s like food on a stick — when my kids were young, I’d cut up whatever I was serving for dinner and stack ( the bites on toothpicks; it worked like a charm. Meatballs are awesome (and don’t require any sticks). These paleo eggplant meatballs have no meat in them. They taste like little bites of eggplant parmesan. But, this recipe contains no grains and no cheese. And no, they don’t taste like air or like cardboard (as I have been asked by some doubter-friends).

I served these meatless balls for dinner the other night on top of my favorite grain-free fettuccine and my favorite marinara sauce.

The next day, I ate some for lunch on top of a salad with a vegan Caesar dressing — this was so good!

And, truth be told, the rest of the batch was eaten straight from the container in the fridge, without even heating them up. And yup, I liked them this way too.

The original recipe for these paleo eggplant meatballs is from a great blog called Every Last Bite.  I’m addicted.

Next up, I’ll be making these balls into burgers. Hmmmm, I think topped with some caramelized onions and vegan cheese… OK, now I’m hungry. Again.

I’m on a big customized-recipe-creation kick right now (okay… always…), so 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. I’ve got a meatball recipe with your name on it…  So CLICK HEREto be taken directly into my calendar to sign up for your free phone consultation.

If you are looking for another great paleo eggplant recipe, try my Paleo Eggplant Parmesan.

paleo eggplant meatballs

paleo eggplant meatballs

Here are just a few reasons to make these paleo eggplant meatballs:

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.

In Asian medicine, nuts are known to be good for your brain, heart, skin and reproductive system. Almonds are particularly nutritious. They are a good source of protein and they give you energy. And, they are gluten-free. Almonds will help relieve a cough and asthma and are also good for constipation. This recipe uses almond flour to hold the balls together.

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….

Basil has anti-viral and anti-bacterial capabilities. It also is good for settling your stomach, and it’s good at lessening the symptoms of the common cold and its accompanying cough. Basil is a spiritual herb — the scent actually calms you; you can boil some in a pot and let the aroma fill the air, you can just leave some around the house, you can toss a bunch in your bath water (I love to do this), or you can use an essential oil with basil to get some great calming effects. In these meatballs, I used dried basil, but please feel free to add some fresh basil too.

paleo eggplant meatballs

If you make this Paleo Eggplant Meatballs recipe, 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.

Paleo Eggplant Meatballs
5.0 from 3 reviews
Print
Recipe type: meatballs, vegetarian, grain-free, paleo, Italian
Cuisine: recipe adapted from: Every Last Bite
Author:
Prep time:
Cook time:
Total time:
Serves: 4
These are meatless meatballs that won't make you miss the meat. Wow, that's a mouthful... and these are deliciously healthy mouthfuls!
Ingredients
  • 1 medium/large eggplant, diced
  • 1 medium onion, diced
  • 5 large garlic cloves, smashed
  • 1 Tbs extra-virgin olive oil
  • sea salt and black pepper
  • 1 cup almond flour (I buy mine by the case, here)
  • 1 tsp dried basil
  • ½ cup vegan Parmesan cheese, shredded
  • 1 egg white, beaten with a fork
Instructions
  1. Preheat the oven to 400°F.
  2. Line a baking tray with parchment paper.
  3. Place the eggplant, onion, and garlic on the baking tray and toss with the oil and a bit of salt and pepper.
  4. Roast in the oven for about 45 minutes, or until you start to see some charred edges.
  5. Remove from oven and now reduce the oven temp to 375°F.
  6. Scrape the roasted veggies into a food processor. Pulse 10 times -- you want there to still be some chunks in the mixture.
  7. Transfer the veggie mixture to a large bowl and stir in the almond flour, basil, Parmesan and egg white. Combine well.
  8. Roll into golf ball - size balls. (I found it easier to do this with wet hands).
  9. Arrange the balls on the baking tray (use the same piece of parchment paper).
  10. Bake for about 50 minutes, without turning the balls over. You will know they are done when they release from the parchment paper without sticking. Make sure you let the balls cool before you try to release them completely; this will help them release more easily without sticking.
  11. Enjoy your balls with your favorite pasta, sauce, salad, sandwich...

paleo eggplant meatballs

Slow Cooker Vegan Split Pea Soup

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
Print
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

Pineapple Protein Smoothie Bowl

pineapple protein smoothie bowl

The first time I made this pineapple protein smoothie bowl it was a bright summer day.  Ah, I remember it well — shining sun, warm breeze, still daylight when it was time for dinner…  Today, it’s much different.  It’s cold and dreary. And raining. And it’s dark at 4:30. And everyone around me has a cold and a sore throat. I mean, there are tissues everywhere… yuk.

So, I did what I love to do — try to make everything and everyone better with food. That means making dishes with turmeric and ginger and some of my awesome Chinese and Ayurvedic supplements.  But honestly, I was starting to have a hard time making the sickies eat so much soup.  I figured if I went in the opposite direction, maybe it would work.  I took my original recipe for this smoothie bowl and I added some magic.

And, by magic I mean ginger and camu camu powder. These are ingredients that I love to put in my shakes and they worked healing wonders in this beautiful smoothie bowl. The products I used were new ones (and because I like full-disclosure, I will tell you that I received these 2 ingredients free in exchange for my opinion on them) and I loved them.  Anthony’s Goods thought I might like some of their organic products. I offered to try the ginger and the camu camu — so I’m here to tell you that both are awesome.  I can’t wait to try more because sometimes it’s challenging to find all of these supplements in organic versions.  See the ingredients below for a full description of why camu camu and ginger are so good this time of year!

I just love food that lets you be creative. Okay, if I’m being completely honest, I think you can be creative with any food. Yes, any food! I had a cooking instructor who used to say: “It’s not rocket science; it’s only food,” and I agree completely. I mean, what’s the worst that happens — something isn’t completely delicious? Well, anyway, the point I was trying to make is that one of the great things about smoothie bowls is that they beg for creativity. So, you should make them exactly as you like them.

There’s something about the taste of a fresh pineapple that just screams summer. I’ve been on a real fruit kick lately, so instead of my usual chocolate-based smoothies in the morning, I’ve been gravitating towards fruit-based concoctions. So, this smoothie bowl is made with lots of fresh pineapple and is topped with lots of luscious fruit and berries… Sometimes when I make it it’s a little thicker than others, so if your seems thin for a bowl, then just pop it in the freezer while you get your toppings together (or, you always have the option of putting it in a glass).

When I make my chocolate smoothies for breakfast, I generally put a bunch of protein in it to keep me full until lunch. For some reason, when I use fruit, I don’t think along the same lines. So, with this smoothie bowl, I made a conscious effort to create something that was more filling than a bowl of fruit, and it worked out deliciously. I made extra for my daughter, who decided she wasn’t in a smoothie-kind-of-mood and wanted eggs instead, but I stored the extra in the fridge and happily ate it the next morning.

This amazing pineapple protein smoothie bowl is so easily customizable to your personal taste. The second day I had it, I topped it with handfuls of pecans and toasted coconut… this was awesome!

For another awesome smoothie bowl recipe, try my Cherry Berry Smoothie Bowl.

pineapple protein smoothie bowl
pineapple protein smoothie bowl

These are some of the great ingredients I put in my smoothie bowl:

Pineapple is great for your digestion and it can help stop diarrhea. It’s especially good in the summer because it fights against heatstroke.

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).

Camu Camu is a plant-based powder that has the ability to boost your immune system and balance your mood. It has a large amount of vitamin C, can reduce inflammation, and can help improve mental clarity.

I love to add bananas to smoothie bowls; they offer a great natural sweetness and a nice creamy texture. Bananas are good for your intestines (an old Asian remedy was to eat a banana every day to relieve hemorrhoids) and your lungs, and they even help relieve the effects of overindulging in alcohol.

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.

Research shows that pumpkin seeds may reduce blood sugar and increase bone density. And, because they are rich in iron, they are good if you are tired or have anemia. In Asian medicine, pumpkin seeds are sometimes used to get rid of intestinal parasites and to decrease inflammation in the body. I buy pumpkin seed protein in powder form because it’s a great easy way to add protein to my shakes and smoothies without adding any extra sugar. (See the recipe below for where to buy it.)

Peaches moisten the body; they can alleviate a dry cough, help with dry mouth, and can be good if you are experiencing constipation. There is a Chinese herb that is made from the peach kernel (Tao Ren). This herb is great for constipation and some menstrual problems. Isn’t it great when something so delicious is also so healthy?

Bee pollen is considered one of the most nutritious substances you can put in your body. It is higher in protein than anything animal-based and it contains an amazing amount of amino acids. It’s good for your energy, your skin, your breathing and your allergies. Add a spoonful to whatever you can. I know there are differing opinions as to whether bee pollen is vegan; so if you would prefer to leave it out, that’s just fine.

Raspberries are an anti-aging fruit. They are great for men who are experiencing frequent urination and for men and women with vision issues. They have anti-cancer and anti-inflammation properties. In Chinese medicine, raspberries are an herb called Fu Pen Zi. This Chinese herb is prescribed for impotence, premature ejaculation, poor vision, and frequent urination. Raspberries are great for you, but if you are experiencing difficulty urinating, that’s when this berry should be avoided.

All berries are good for you and contain antioxidants. As a general rule, the darker the color, the more antioxidants, making blackberries even better than other berries at fighting cancer and other illnesses. Blackberries also can help relieve intestinal inflammation and diarrhea, and they are good for your skin. And, even more importantly, they taste great…

pineapple protein smoothie bowl

Pineapple Protein Smoothie Bowl
Print
Recipe type: smoothie bowl
Cuisine: smoothie, breakfast, summer
Author:
Prep time:
Total time:
Serves: 2
A creamy pineapple and banana base is the perfect vehicle for so many healthy and fresh and delicious toppings... best breakfast ever!
Ingredients
  • 1 whole pineapple, cut into chunks
  • 2 frozen bananas (I peel bananas when they turn brown and then store them in the freezer)
  • ½ tsp turmeric (Here's a good one)
  • 2 Tbs pumpkin seed protein powder (I like this one)
  • 1-1/2 tsp camu camu powder (I got mine here)
  • 1 tsp organic ground ginger (I got mine here)
  • Optional toppings:
  • sliced fresh peaches
  • bee pollen granules (I have this one)
  • fresh raspberries
  • fresh black berries
  • organic toasted coconut flakes (I bought some sweetened with coconut sugar)
Instructions
  1. Put the pineapple, frozen bananas, turmeric, and protein powder into your blender. (I used my Vitamix so it was pretty quick...). Blend until smooth.
  2. If you want your smoothie bowl thicker, pour this mixture into bowls and pop them in the freezer while you are readying your topping.
  3. Top with whatever toppings you like.
  4. Enjoy!

pineapple protein smoothie bowl

Paleo Eggplant Parmesan

Eggplant reduces pain and inflammation… I know that my over 40 body (okay… waaaayyyy over 40) needs that… don’t you?

paleo eggplant parmesan

Eggplant parmesan is one of my all-time favorite comfort foods. I have tried, and failed, to make a delicious, healthy, paleo, vegan, grain-free version for so long that I can’t even remember when this obsession started. But today, I can finally say: TA-DA! I did it. This paleo eggplant parmesan is perfect. For real. And not just by my ridiculously healthy standards. But by everyone’s standards.

And now I feel unstoppable. Because I am going to be making zucchini parmesan next. And who knows what will follow.

I think the artwork hanging in my kitchen helped me with this recipe. I mean, when you look at a colorful canvass of The Hulk smashing rocks, it kind of makes you feel all-powerful. Or, maybe it was the awesome paleo wine that I was sipping. But, what-evuh…

The eggplant in this dish is thinly sliced and crispy with a deliciously traditional texture. The sauce is a little sweet and a little spicy and it screams Southern Italy. The cheese is vegan, but I’ve found the most delicious vegan mozzarella ever, so even this part of the dish passed muster by my non-vegan, and often overly-critical, family.

Here in New York, it’s cold and it’s damp. And it’s dark out at 4:30. Wow, do I hate these short days. But let me say, that a big dish of this paleo eggplant parmesan just makes it all right. I think it even tastes better on these cold, dark, and dreary days…

For another great eggplant dish, try my recipe for Vegan Fettuccine Bolognese.

paleo eggplant parmesan

paleo eggplant parmesan

Here are some of the reasons you need to make this paleo eggplant parmesan:

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…

In Asian medicine, nuts are known to be good for your brain, heart, skin and reproductive system. Almonds are particularly nutritious. They are a good source of protein and they give you energy. And, they are gluten-free. Almonds will help relieve a cough and asthma and are also good for constipation. This recipe uses almond flour to coat the eggplant slices. This makes for a healthy, crispy coating.

Oregano is a powerful antioxidant and it is great at fighting bacteria. It’s also known as an herb that brings joy and happiness to people. I even just bought a bottle of oregano essential oil and I put a drop in our smoothies or water when anyone has a cold… it works great!

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. The tomato sauce in this recipe is delicious, so I suggest making double the amount so you can freeze a batch.

paleo eggplant parmesan

Paleo Eggplant Parmesan
5.0 from 2 reviews
Print
Recipe type: casserole, paleo, vegan, dairy-free, grain-free, comfort food
Cuisine: Italian
Author:
Prep time:
Cook time:
Total time:
Serves: 6
This dish tastes just as good as a traditional, non-healthy, great eggplant parmesan. But this one's paleo and vegan. This is my favorite creation yet!
Ingredients
  • 3 medium thin eggplants (I used some Japanese ones), sliced thin vertically (so you end up with long, thin slices)
  • 2 Tbs flax meal whisked into 6 Tbs water (or substitute 2 eggs, beaten and mixed with 2 Tbs water)
  • 1-1/2 cups almond meal
  • 1-1/2 tsp dried oregano
  • sea salt and black pepper
  • 1 28-oz can crushed tomatoes
  • ½ tsp crushed red pepper flakes
  • 1-1/2 Tbs coconut sugar
  • 4 oz thinly sliced vegan mozzarella cheese
  • ¼ cup vegan Parmesan cheese shreds
Instructions
  1. Preheat the oven to 425°F.
  2. Place the egg and water mixture into a shallow pie plate or dish.
  3. In a second shallow dish, combine the almond meal with the oregano and some salt and black pepper.
  4. Dip each eggplant slice in the egg mixture and flip to coat well.
  5. Then dredge each piece in the almond flour mixture, again turning to coat well.
  6. Place the dredged slices on parchment-lined baking sheets in a single layer, making sure they are not touching each other.
  7. Place the trays in the oven and bake for 30 minutes. Then flip the slices over and bake for another 10 minutes, or until the slices start to get crisp and golden brown. (Note: all ovens are different, so check your slices occasionally to make sure they don't cook too quickly.)
  8. Meanwhile make the sauce: In a medium saucepan, combine the tomatoes, red pepper flakes, coconut sugar, and salt and pepper to taste. Simmer, covered, for 30 minutes, stirring occasionally.
  9. When the eggplant is done, remove it from the oven, and reduce the temperature to 350°F.
  10. Ladle some sauce into the bottom of a 13x11 baking dish (or a dish close to that size).
  11. Arrange eggplant slices over the sauce, putting them close to each other but not overlapping much.
  12. Spread some sauce over the eggplant. Layer some mozzarella over the sauce. Repeat with a second layer (and a third layer if you have extra eggplant).
  13. After you add your final layer of eggplant, finish with sauce, then mozzarella, and then sprinkle on the Parmesan.
  14. Bake for 20 minutes.
  15. Enjoy!

paleo eggplant parmesan

Slow Cooker Dairy-Free Grain-Free Vegan Enchiladas

These slow cooker dairy-free grain-free vegan enchiladas are so simple and delicious…

slow cooker paleo vegan enchiladas

I love anything in a wrap of any kind. I don’t know what it is, but things just taste better when they are rolled up. But when I started eating paleo, I sadly left my wraps behind. And I’ve so missed my burritos, tuna wraps, enchiladas, quesadillas… all of that great awesome “wrap-y” food. Enter… almond flour wraps. Yup, it’s these babies that allowed me to make this amazing recipe for slow cooker paleo vegan enchiladas…

If you are like me and find that your body just looks and feels better without any grains in your diet, you can make this recipe and do the happy dance. Yay! Wraps that can be cooked and that are grain free — this is the greatest invention since sliced bread…

I made these on Monday, so I did a really big happy dance, because… and I’m going to tell you this even though I am a little embarrassed to admit this… I love to watch The Bachelor. I ate my enchiladas before The Bachelor came on, so I was doubly happy. I felt full yet healthy and I was ready for my favorite mindless 2 hours of TV. It was an awesome night.

I’ve been using almond flour wraps for awhile now, but I never tried to put them in the slow cooker. Until now. And, OMG, it worked out so much better than I could ever have hoped! I adapted this recipe from Real Simple — they get the credit for the original recipe idea, and it’s just awesome!

These slow cooker paleo vegan enchiladas are stuffed with black beans and spinach and corns and deliciously creamy vegan cheese and turmeric and other great flavors. And, the slow cooker does all of the heavy lifting. All you do is mix the filling in a bowl, roll ‘m up, and off you go.

If you are looking for another great vegan slow cooker recipe, try my Vegan Slow Cooker Stuffed Peppers.

slow cooker paleo vegan enchiladas

slow cooker paleo vegan enchiladas

Here are some of the great things these slow cooker paleo vegan enchiladas can do for you:

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.

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.

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.

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!

In Asian medicine, nuts are known to be good for your brain, heart, skin and reproductive system. Almonds are particularly nutritious. They are a good source of protein and they give you energy. And, they are gluten-free. Almonds will help relieve a cough and asthma and are also good for constipation. This recipe uses almond flour tortilla instead of traditional ones.

slow cooker paleo vegan enchiladas

Slow Cooker Dairy Free Grain-Free Vegan Enchiladas
Print
Recipe type: paleo, vegan, slow cooker, crockpot, Mexican, comfort food
Cuisine: recipe adapted from: Real Simple
Author:
Prep time:
Cook time:
Total time:
Serves: 3
This recipe is simple. And grain-free. And vegan. And comforting. What else could you ask for?
Ingredients
  • 1 15-oz can black beans, rinsed and drained
  • 9 oz fresh spinach, steamed, squeezed dry in a clean dish towel
  • 1-1/4 cups frozen organic corn
  • ½ tsp cumin
  • sea salt and black pepper, to taste
  • 1 tsp turmeric
  • ¼ tsp chipotle chili powder
  • ½ tsp garlic powder
  • 7-oz sliced vegan American cheese (I used Straight From The Heart brand), divided
  • 2 16-oz jars mild salsa
  • 6 almond flour tortillas
  • sliced radishes, sliced scallions, lime wedges for garnish (optional)
Instructions
  1. In a large bowl, combine the beans, spinach, corn, cumin, salt, pepper, turmeric, chili powder, garlic powder, and ½ the cheese.
  2. Pour one jar of salsa into the bottom of the slow cooker.
  3. Lay the tortillas out on a flat surface and divide the bean mixture among them. Roll them up, and arrange them, seam-side-down, in a single layer on top of the salsa.
  4. If you have any filling left in the bowl, pour it on top of the enchiladas.
  5. Pour the second jar of salsa on top.
  6. Sprinkle the remaining cheese on top of the salsa.
  7. Cook on low or medium heat for 2-1/2 hours, or until the cheese is melted and everything is hot.
  8. Serve with radishes, lime wedges and scallions, if desired. Enjoy!

slow cooker paleo vegan enchiladas

Paleo Chicken Pot Pie Soup

I bet you didn’t know that potatoes can relieve some inflammation in your joints are they are good for constipation…
paleo chicken pot pie soup

Everyone always assumes that I grew up in a foodie home. Ummmmmm… not so much. I can’t even begin to tell you the amount of frozen food I ate as a child. I remember frozen chicken pot pies. The ones that were tiny little frozen rocks with a thick crust and a gummy filling. As a kid, I think I must have thought they were good. But as an adult, I can’t even imagine eating one now. But a good pot pie… well, that’s a great thing. Enter this amazing paleo chicken pot pie soup.

I found the original recipe for this soup on a great blog called My Heart Beets. It’s a great recipe. I changed it up just a bit to make it a little more healing for Steve, who has a really obnoxious cold and cough that just keeps hanging on. But Ashley did an awesome job with this genius recipe.

We were on vacation in Mexico last week and it was so warm and beautiful. When we came home all I wanted was anti-Mexican food. I never thought I could have too much guacamole and too many margaritas, but it happened. So, this paleo chicken pot pie soup was just perfect!

This soup is creamy (but there’s no dairy) and rich and garlicky and healing. It’s just so comforting. And, it’s nothing like those frozen brick-like pot pies from my childhood.

This recipe is also super easy because it’s made with a rotisserie chicken. So, no excuses… come on, you’ve got to try it…

Increase Your Athletic Performance

Download your free copy of my Optimized Athletic Performance Food Plan ebook now!

For another creamy and warm paleo dish, try my recipe for Creamy Lentil And Kale Stew.

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. I’ve got a soup with your name on it…  So CLICK HEREto be taken directly into my calendar to sign up for your free phone consultation.

paleo chicken pot pie soup

The ingredients in this soup with heal you:

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…

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.

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!

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.

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.

paleo chicken pot pie soup

If you make this Paleo Chicken Pot Pie 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.

Paleo Chicken Pot Pie Soup
Print
Recipe type: paleo, comfort food, soup, stew, whole30
Cuisine: recipe adapted from: My Heart Beets
Author:
Prep time:
Cook time:
Total time:
Serves: 6
This soup is like a creamy chicken pot pie... without the crust or the dairy. It's so comforting and satisfying. Oh, and it's easy to make too!
Ingredients
  • 1 rotisserie chicken, skinned and shredded (preferably organic)
  • 1 medium onion, chopped
  • 8 garlic cloves, chopped
  • 2 Tbs grass-fed butter or ghee
  • sea salt and black pepper
  • 2 lb yellow potatoes (half of them peeled and roughly chopped; the other half cut into bite-size pieces)
  • 2 cups chicken broth (I used bone broth)
  • 3 large carrots, peeled and sliced
  • 2 celery ribs, chopped
  • 3 scallions, sliced
  • 2 tsp fresh thyme leaves
  • 1 tsp fresh sage, chopped
  • 1 tsp dried dill (use fresh if you have it)
Instructions
  1. Heat the butter in a large soup pot. Add the onions and garlic and cook, stirring, 3 minutes.
  2. Add the peeled, roughly chopped potatoes and the broth.
  3. Season with salt and pepper.
  4. Simmer, covered, about 15 minutes, or until the potatoes are tender.
  5. Using a slotted spoon, transfer the potatoes and onions to a blender and set aside to cool slightly.
  6. Whiz them up until nice and creamy.
  7. Add the carrots and celery to the broth in the pot.
  8. Add the bite-sized potatoes.
  9. Add the contents of the blender.
  10. Simmer, covered, about 10 minutes, or until the potatoes are tender.
  11. Add the chicken, scallions, and herbs and cook another 5 minutes.
  12. Ladle into bowls.
  13. Enjoy!

 

paleo chicken pot pie soup

Szechuan Zoodles

This recipe will actually make you feel cooler and calmer…

szechuan zoodles

It’s holiday season, but in my book that doesn’t mean everything we eat has to be heavy and traditional. This dish is neither, but it’s awesome. When I brought a big bowl of these Szechuan Zoodles to my family’s Hanukkah party, they certainly looked non-traditional next to the latkes but they made everyone happy. I’m all for healthy and happy, so if I were you, I’d give this dish a shot at your holiday party!

I saw this recipe on one of my favorite food blogs, Half Baked Harvest and the beautiful pics kind of called to me, so I knew I was going to have to make some version of them!

I’ve made zoodle dishes before and some have them have been great, while some have been only so-so. While I do love these vegetable noodles, I am a true pasta fanatic, so sometimes I end up a little disappointed. This dish is especially great because the zucchini noodles are mixed with buckwheat noodles, so in the end, this slurpy and spicy pasta dish tastes like real pasta. That’s always a really good thing…

And the dressing… OMG… it’s spicy and sweet and peanut buttery and it’s made in the blender… so it’s easy.

A real pasta dish that’s paleo, healing, spicy, slightly sweet, vibrant, and fresh… who could ask for anything more?

For another awesome paleo pasta dish try my recipe for Roasted Red Pepper Fettuccine.

szechuan zoodles

Here are some of the great healing ingredients in these Szechuan Zoodles:

Zucchini cools your body off and makes you feel better when you are feeling hot. It helps your body release excess heat and it will make your mind feel more calm.

Buckwheat is great to eat if you have diarrhea. It also helps lower blood pressure, stops some types of sweating, and has a good amount of vitamin E. It also contains antioxidants that can help fight cancer and heart disease.

Sesame seeds (the black ones) are a Chinese herb (Hei Zhi Ma). Black foods, in Chinese medicine, are knows as longevity foods. This herb is good for so many things, including headaches, constipation, dizziness, and even helping with lactation. White sesame seeds also have many great nutritional benefits. They are also an anti-aging food. If you have backaches, hair thats graying way too fast, ringing in the ears, weak knees, blurry vision or general weakness, go for the sesame seeds; just sprinkle them on everything. Long ago in China, sesame seeds were ground into honey to form a paste and was taken as a medicine to counter old-age and weakness. For this recipe, you can use black or white seeds, or a combination of both.

Peanuts, contrary to what some believe, are actually good for many things in your body. I don’t often let myself eat them because they sometimes contain mold and it’s really hard to find reasonably priced organic healthy peanuts. But, these popular nuts are great for lessening edema; they act like a diuretic. They can also help you if you have insomnia or if you are breast feeding. An old-time remedy is to made peanut tea and drink it for bed to promote sleep. And, peanut shells used to be used to help with high blood pressure.

Cilantro is also known as Chinese Parsley. It is good for the common cold, indigestion, and energy flow in the body. An old Chinese remedy for the common cold and even for measles was to drink cilantro and mint tea. Cilantro is one of those herbs you either love or hate; I’m a lover…

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. It used to be common in China to use green pepper tea to soothe indigestion.

Basil has anti-viral and anti-bacterial capabilities. It also is good for settling your stomach, and it’s good at lessening the symptoms of the common cold and its accompanying cough. Basil is a spiritual herb — the scent actually calms you; you can boil some in a pot and let the aroma fill the air, you can just leave some around the house, you can toss a bunch in your bath water (I love to do this), or you can use an essential oil with basil to get some great calming effects.

Hot peppers contain more vitamin C than any other vegetable and they are good at fighting off the common cold. So, if you like spice, as I do, use a generous amount of whatever hot peppers you like. 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.

szechuan zoodles

Szechwan Zoodles
Print
Recipe type: zoodles, pasta, spaghetti, spicy, paleo, vegan, vegetarian, Asian
Cuisine: recipe adapted from: Half Baked Harvest
Author:
Prep time:
Cook time:
Total time:
Serves: 8
This dish is made with zucchini noodles and buckwheat spaghetti. The sauce is the perfect combination of spicy and sweet! It's paleo, healthy, and comforting!
Ingredients
  • 20 oz zucchini noodles (I bought mine pre-zoodled, but I would guess 2 large zucchini would do the trick if you are spiralizing them yourself)
  • 1 lb buckwheat spaghetti, cooked al dente (I used these buckwheat/sweet potato ones)
  • ½ cup peanut butter (here's an organic one)
  • ½ cup tahini
  • ¼ cup liquid aminos (you can buy it here)
  • juice of 2 limes
  • ¼ cup coconut sugar (here's a good one)
  • 2 Tbs hot chili oil
  • 1 Tbs toasted sesame oil
  • ½ cup full-fat canned coconut milk
  • ¼ cup hot water
  • 1 cup chopped peanuts
  • ¼ cup sesame seeds (buy organic ones here)
  • 1 cup chopped fresh basil
  • 1 cup chopped fresh cilantro
  • 10 baby bell peppers, sliced
  • 1 pint cherry or grape tomatoes, cut in half
  • 1 hot pepper, sliced
Instructions
  1. Boil the buckwheat noodles, just until they are cooked al dente.
  2. Drain them and run cold water over them while you toss them around with your hands to make sure they don't stick together.
  3. Place the buckwheat noodles and the zucchini noodles in a large bowl.
  4. Make the dressing: Put the peanut butter, tahini, aminos, lime juice, coconut sugar, chili oil, sesame oil, coconut milk, and ¼ cup hot water into your blender. Whiz it up until very creamy.
  5. Put the remaining ingredients into the bowl with the noodles.
  6. Add in as much dressing as you like and toss with your hands (you will probably have some extra dressing).
  7. Enjoy!

szechuan zoodles