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Zoodles With Raw Tomato Basil Sauce

These zoodles with raw tomato basil sauce can actually help calm your mind…

noodles with raw tomato basil sauce

Honesty time. I don’t love zucchini noodles. I really want to, but I just don’t. I know everyone, everywhere, is saying that noodles are a great substitute for spaghetti. Yeah, right. Not so much for me. BUT, they are so good for you — especially these zoodles with raw tomato basil sauce — that I made it my mission to figure out why I don’t love noodles as much as everyone else seems to.

This is what I figured out: I just don’t love them when I think of them as spaghetti. When I’m expecting a big heaping bowl of satisfying pasta, any kind of vegetable, no matter how good it is, just isn’t going to cut it. So, here’s my trick. I serve them with a cold sauce (and this one is delicious), so that it seems more like a salad-y dish than a pasta dish. This way I’m not disappointed. And, let me tell you, the flavor is so good, it’s the best salad ever!

I guess it’s a mental thing. A mind over matter thing.

But, I can honestly say, I love these zoodles with raw tomato basil sauce as a side dish for my grilled fish. Or with my collard wrap for lunch. And I used the sauce as a salsa for some grain-free chips too! Ah, a multitasking dish… you gotta love it!

If you are a zucchini lover, you should also try my recipe for Vegan Skillet Zucchini Parmesan!

noodles with raw tomato basil sauce

noodles with raw tomato basil sauce

Here are some of the awesome healing ingredients in this recipe for zoodles with raw tomato basil sauce:

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.

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

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

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.

Avocados are one of my favorite foods, both for their health benefits and because they taste great. In Chinese medicine, some practitioners recommend avocados to raise the sperm count. I like them because they are good for anemia, dry skin, palpitations and hot flashes due to menopause.

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!

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.

noodles with raw tomato basil sauce

Zoodles With Raw Tomato Basil Sauce
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Recipe type: paleo, whole30, vegan, vegetarian, vegetables, sauce, zucchini noodles, vegetables, zoodles
Cuisine: recipe adapted from: The Fully Raw Diet cookbook
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Zucchini that eats like pasta... the perfect easy side dish. And, everyone should add a few raw dishes to their diet...
Ingredients
  • 1-1/2 lb. zucchini noodles (pre-made or spiralized yourself)
  • 2 Tbs extra-virgin olive oil
  • 6 garlic cloves, smashed
  • sea salt, to taste
  • 1-1/2 lb fresh tomatoes
  • 2 celery ribs, cut into pieces
  • juice of ½ a small lemon
  • ¾ cup packed fresh basil leaves
  • 1 Tbs fresh oregano leaves
  • ½ an avocado, cubed
  • 3 sun-dried tomato pieces, packed in oil
Instructions
  1. Heat the oil in a large saute pan over medium heat.
  2. Add the garlic and saute, stirring, until in starts to brown.
  3. Add the zucchini and some sea salt and toss with a tongs just until the zucchini begins to soften a little bit.
  4. In a food processor, combine the fresh tomatoes, celery, lemon juice, basil, oregano, sun-dried tomato, and avocado. Pulse until the consistency of salsa (not completely smooth).
  5. Serve the noodles with sauce on top and pass the extra sauce on the side.
  6. Enjoy!

noodles with raw tomato basil sauce

Roasted Turmeric Cod

Cod is good for your heart and low in calories!

roasted turmeric cod

This recipe is idiot-proof. This is perfect for me because, even though I’m a chef, I love to make easy recipes. I learned many moons ago that I am incapable of having a glass of wine while I’m cooking because, well, everything just goes wrong — I forget ingredients, I burn things, you name in and it will go wrong if I have wine while I’m cooking. But, this roasted turmeric cod recipe is easy enough that I can have my wine and cook fish too!

I’m making myself sound like a lush, but in truth I’m quite a lightweight. But you know how it is, when you really have a taste for something…

So, last week when I wanted fish AND I wanted wine, this was the answer. And, not only is it simple, but it’s deliciously awesome. And it’s got turmeric. And, it goes great with a little Sauvignon Blanc…

I roasted some little baby potatoes to go along with this cod and I had some leftover vegan Caesar salad dressing in the fridge so this shaped up to be an awesome meal!

I’m not a big fan of leftover fish, but if I’m being honest I have to say that three days later whenI found a piece of this cod in the back of the fridge, I was a little excited.  I was more than a tad hungry. OK, so maybe I was a bit hangry. I ate it. Cold. With a little tartar sauce. OMG. So good!

The leftover fish was so good that when I make this again, I’m making extra because I want to make fish sandwiches or tacos with the remaining leftover roasted turmeric cod pieces.

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 fish 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 love fish, you should also try my Perfect Baked Fish Fillets recipe.

roasted turmeric cod

Let me tell you about the awesome healing ingredients in this easy roasted turmeric cod recipe:

Fish is great to eat if you feel like you need more energy. It’s also helps with diarrhea and hemorrhoids. I used cod for this recipe, but any firm fleshed sturdy white fish would work great. Cod, like many fish varieties, is good for the cardiovascular system; it helps protect against heart attacks and strokes and helps regulate blood pressure.

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.

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.

roasted turmeric cod

If you make this Roasted Turmeric Cod 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.

Roasted Turmeric Cod
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Recipe type: paleo, whole30
Cuisine: fish, seafood
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
So simple. So delicious. So pretty. And, it makes for awesomely good leftovers!
Ingredients
  • 2 Tbs grass-fed butter or ghee, melted
  • juice and zest of one large lemon
  • ¼ cup flour of your choice (I have used tapioca flour, rice flour, and oat flour -- all worked well, but the tapioca flour didn't crisp up as much)
  • sea salt and black pepper, to taste
  • ¼ tsp paprika
  • 1 tsp turmeric
  • fresh parsley, chopped (for garnish)
  • 1-1/2 lb cod fillets, cut into 4 to 6 pieces
Instructions
  1. Preheat oven to 450°F.
  2. Line a baking tray with parchment paper.
  3. Combine melted butter or ghee with lemon juice in a shallow pie plate or bowl.
  4. In a separate pie plate or bowl, combine the flour and spices.
  5. Coat the fish in the lemon juice mixture, then roll it gently in the flour mixture, shaking off any excess.
  6. Place the coated fish on the baking tray.
  7. Roast in the oven for about 15 minutes (if the fish is thick, it may take a bit longer), or until it's cooked how you like it.
  8. Remove from oven and sprinkle on lemon zest and parsley.
  9. Enjoy!

roasted turmeric cod

Cauliflower Chickpea Soup

Chickpeas can soothe irritability and boost your mood!

cauliflower chickpea soup

This is one of my most-requested soup recipes (especially from my daughter — it’s her favorite). I first published this cauliflower chickpea soup recipe many years ago when I first started blogging. In fact, this soup is one of the reasons I started blogging — so many people wanted this recipe, that I figured I would post it on-line… and the rest is history.

Now, years later, my daughter came to visit this week and it still put a big smile on her face when she called me on her way here and said she was hungry and I was able to tell her that this soup was waiting for her. You just gotta love a kid who can be made happy by the little things in life…   It makes me especially happy that she loves food and I love to cook!

The creaminess of this soup is unparalleled. Yet, there’s no cream — it’s completely vegan. There’s not even any non-dairy milk in it. The base of this soup is entirely made from cauliflower, onion, and garlic. It gets whizzed up in the blender and the result is like a bowl of chowder that tastes like it’s made with heavy cream.

This cauliflower chick pea soup recipe can be whipped up on a busy week night. It’s also impressive enough to serve when you are entertaining.

I can’t say enough good things about this soup.

It’s really creamy and decadent tasting.

It’s really easy to make.

It works perfectly as leftovers — so, if you make a big pot and put it in the fridge, you will be able to eat healthy all week long.

It really is perfection in its simplicity.

If you want another great recipe with mood-lifting chickpeas, try my recipe for Vegetable Hummus Dip.

cauliflower chickpea soup

cauliflower chickpea soup

This soup is simple, but it has great healing ingredients:

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

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

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

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

cauliflower chickpea soup

Cauliflower Chickpea Soup
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Recipe type: soup, comfort food
Cuisine: vegan, vegetarian, simple
Author:
Prep time:
Cook time:
Total time:
Serves: 6
This simple soup is vegan, decadent, and just perfect in it's simplicity!
Ingredients
  • 2 Tbs extra-virgin olive oil
  • 2 med yellow onion, roughly chopped
  • 1 head cauliflower, roughly chopped
  • sea salt and fresh ground pepper, to taste
  • ½ tsp hot red pepper flakes, or to taste
  • 5 garlic cloves, smashed
  • 2 16-oz cans chickpeas, drained and rinsed
  • white truffle oil, to drizzle on soup when serving
Instructions
  1. Heat the oil in a large pot over medium heat.
  2. Add the onions and garlic and cook, stirring, about 3 minutes.
  3. Add cauliflower, red pepper flakes, about 2 tsp salt (or to taste), and about 20 grinds of black pepper.
  4. Pour in 6 cups of water.
  5. Bring to a boil, then reduce the heat, cover partially, and simmer for 40 minutes.
  6. Pour the soup, in 3 batches, into the blender and whiz it up until completely creamy and smooth. (I used my Vitamix and it worked great.) *NOTE: when pureeing hot liquid in blender, cover the top tightly with a clean dish towel so that the steam can release and you can stay safe!
  7. As the batches are pureed, pour them into a large bowl. When all are done, transfer the soup back into the pot and add the chickpeas to the soup in the pot, and simmer for 15 minutes.
  8. Ladle into bowls and drizzle a little bit of white truffle oil on top of each bowl.
  9. Enjoy!

cauliflower chickpea soup

Broccoli Pizza Crust

Did you know that  eating broccoli can make you feel less irritable…?

broccoli pizza crust
Pizza can be a girl’s best friend. Yes, I said it. And I meant it. And no, you won’t be the first non-believer. If I had a nickel for every person who thinks I can’t make my favorite comfort foods both delicious and healthy, I’d be rich. It’s true that I try not to eat grains, and I don’t eat cheese. But, it is also awesome-ly true that I make the best healthy pizza around. So, for all of my friends out there who are working with me to get your-over-40-amazing-selves energized and healthy… this broccoli pizza crust recipe is for you.

There’s nothing sexier than a woman eating pizza. Except maybe if she’s slurping up a big bowl of spaghetti…

I mean, who doesn’t love a woman who can eat?

Eating a salad just doesn’t have the same appeal. But eating pizza with your hands… that’s a beautiful sight!

At least, that’s what I’ve been told. Then again, I have to remain open to the possibility that I’ve been told that because in my younger days I was able to eat an entire full-size pizza all by myself. I could probably still do it now, but I’ve got more sense. Or more control. Or more… something.

Anyway, this broccoli pizza crust is awesome.

I’ve made my share of grain-free pizza crusts. This one is great. It gets crisp enough so that you can hold a slice in your hands without it drooping all over the place. And it has a nice cheesy taste, but there’s no cheese. And I even like the green color. And once you top it with your awesome toppings, it’s drool-worthy.

If you love broccoli, you should also try my Chopped Broccoli Salad recipe.

broccoli pizza crust

Here are some of the healing powers of this broccoli crust pizza topped with my toppings:

Broccoli has a lot of potassium and is great for brain function; it also has magnesium and calcium to help regulate blood pressure. It’s also good to clear your body of excess heat and it actually can help your vision too. I love foods that make you feel better mentally as well as physically, and broccoli is one of those foods — it can lessen feelings of irritability.

Nutritional yeast gives things a cheese-y taste without using any dairy and it adds amino acids and Vitamin B, iron, zinc, and selenium to your diet. Nutritional yeast is a complete protein and also contains fiber, so it’s a really good thing!

I am a big proponent of eating the whole egg. So many of the nutrients and the taste are in the yolk; I’ll never understand separating nature’s perfect food. Eggs help with many types of dryness in the body. If you have a dry cough or a frog-in-your-throat, try eating some eggs. They have also been shown to help women with various conditions during and after pregnancy. Some people consider eggs to be a superfood. They contain a large amount of vitamins A and B and are a great source of protein. Eggs sometimes get a bad rap because of cholesterol, but it’s been shown that in 70% of people, eggs do not raise cholesterol, so don’t assume they are bad for you. Buy organic eggs and you are really doing the right thing.

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.

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…. Research also shows that garlic may be a great herb to ward off cancer, and also to lower cholesterol. I know several moms who put a few drops of garlic oil into their child’s ear to get rid of an ear infection — this is one multitasking herb!

broccoli pizza crust

broccoli pizza crust

Broccoli Pizza Crust
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Recipe type: paleo, whole30, vegetarian, comfort food
Cuisine: Italian, pizza
Author:
Prep time:
Cook time:
Total time:
Serves: 2
This pizza is grain-free and dairy-free. Follow this recipe for an awesome crust, and feel free to vary the toppings to your liking... after all, a good pizza should make you smile!
Ingredients
  • For crust:
  • 20 oz fresh broccoli florets
  • ½ cup nutritional yeast (I like this kind)
  • 1 cup shredded vegan Parmesan cheese (or you can substitute regular Parmesan)
  • 4 eggs
  • Here's what I topped my crust with:
  • Fresh Basil, sliced and whole leaves
  • vegan mozzarella cheese, cubed
  • pizza sauce (here's an organic one, but it's a bit pricey, so use whatever you like)
  • fresh minced garlic
  • grape tomatoes, halved
Instructions
  1. Preheat your oven to 425°F.
  2. Spread the broccoli florets out onto a parchment-lined baking tray.
  3. Roast in the oven for 20-mins.
  4. Remove from the oven and let cool for a few minutes.
  5. Transfer the roasted broccoli to a food processor and pulse it 10 times or until the broccoli is finely minced.
  6. Transfer the minced broccoli to a large bowl and stir in the nutritional yeast, Parmesan, and eggs. Mush it up good with your hands so it's well-combined.
  7. Split this broccoli dough in half, and form each one into a ball.
  8. Place each ball onto a parchment-lined baking sheet and press into an 11-inch roundish circle, about ¼-inch thick.
  9. Bake 20 minutes.
  10. Remove from oven and, using the parchment paper as an aid, lift the crust on the paper and then carefully flip it onto another piece of parchment paper, put it back on the sheet, and then back into the oven for 15 minutes, or until the edges are starting to crisp up a bit.
  11. Remove from oven and top with a little pizza sauce (you will only want to use about ¼ cup), minced garlic, tomatoes, and vegan cheese.
  12. Bake an additional 15 minutes.
  13. Remove from the oven and top with fresh basil.
  14. Slice and serve.
  15. Enjoy!

broccoli pizza crust

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
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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 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
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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
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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

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
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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

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
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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…

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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