Tuscan White Bean Stew

Tuscan White Bean Stew

Ingredients
1 pound dried cannellini beans (about 2 cups), rinsed and picked over
1 tablespoon extra virgin olive oil, plus extra for drizzling
1 large onion, chopped medium (about 1 ½ cups)
2 medium celery ribs, cut into ½-inch pieces (about ¾ cup)
2 medium carrots, (leave unpeeled if using organic) cut into ½-inch pieces (about 1 cup)
unrefined sea salt

8 medium garlic cloves, peeled and crushed
4 cups Therapeutic Chef Chicken Bone Broth
3 cups water
2 bay leaves

5-inch piece of dried kombu seaweed*
1 bunch kale or collard greens (about 1 pound), stems trimmed and leaves chopped into 1-inch pieces (about 8 cups loosely packed)
1 (14.5-ounce) can diced tomatoes, drained and rinsed
1 sprig fresh rosemary
Ground black pepper
8 slices organic sourdough bread, each 1 ¼ inches thick, broiled until golden brown on both sides and rubbed with garlic clove (optional)

Directions

Soak beans at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.

Adjust oven rack to lower-middle position and heat oven to 250 degrees.

Heat oil in large Dutch oven over medium heat on the stove top. Add onion, celery, carrots and 1 tsp of salt. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10 to 16 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in broth, water, bay leaves, the soaked beans and the kombu seaweed. Increase heat to high and bring to simmer. Cover pot, transfer to oven, and cook until beans are almost tender (very center of beans will still be firm), 45 minutes to 1 hour.

Remove pot from oven and stir in greens and tomatoes. Cover pot, return to oven, and continue to cook until beans and greens are fully tender, 30 to 40 minutes longer.

Remove pot from oven and submerge rosemary sprig in stew. Cover and let stand 15 minutes. Discard bay leaves, and rosemary sprig, and season stew with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken the Bean Stew.

Slice 8 slices sourdough bread, each 1 ¼ inches thick.  Brush with olive oil, and grill on hot grill pan (or grill) until golden brown on both sides.  Rub toasted bread with garlic clove.

Serve stew with toasted bread, if desired, and drizzle with olive oil.

* kombu seaweed is best when harvested from the northeastern coast of north america. You can find it at any health food store. It is used to help with the digestibility of beans, and also helps remove toxins from the body. It provides subtle savory seasoning to foods. If the seaweed doesn't completely disintegrate in to the stew after cooking, just remove it, chop it in to small pieces and put it back in to your dish. 

Serves 6-8

 

Creamy Vegetable Soup

Creamy Vegetable Soup

Ingredients

• 1 large or 2 small Yukon Gold potatoes, peeled and diced
• 2 leeks, cleaned and sliced (white and tender green parts)
• 2 T olive oil
• 1 T unrefined sea salt
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 small head cauliflower chopped
• 1 cup broccoli stems and florets chopped
• 4 cups Therapeutic Chef Chicken Bone Broth
• ½ tsp ground pepper
• 2 T fresh marjoram or parsley or basil, chopped

Directions
Sautee potatoes and leeks and sea salt in olive oil for 10 minutes in a heavy stock pot.  Add carrots, celery, cauliflower and broccoli and broth to the pot.  The broth should just barely cover the vegetables.  Water can be added if more liquid is needed.  Bring to a boil.  Boil gently for 20 minutes or until vegetables soften.  Blend with an immersion blender or in batches in a blender until very smooth.  If using a blender, return soup to the pot, add fresh marjoram (or parsley or basil depending on your taste) and pepper.

Serves 4-6

Purple rice with ginger and kale

Purple rice with ginger and kale

Ingredients

  • 2 cups Alter Eco Thai Sticky Purple RIce
  • 4 cups Therapeutic Chef Vegetable Broth
  • 1 onion, diced
  • 2 TBS coconut oil
  • 2 tsp freshly minced ginger
  • 3 garlic cloves, pressed
  • 1 TBS curry powder
  • sea salt, to taste
  • 2 TBS seasoned rice wine vinegar
  • 1 bunch of kale, de-stemmed, washed, chopped
  • 1 lime, cut into wedges

Directions

Cook the rice in the vegetable broth according to package directions. Meanwhile, saute the onion and ginger in the coconut oil in a saute pan over medium-low heat for about 15 minutes, or until soft and the onion is starting to brown. Then add the garlic and saute for another minute. Next push everything to the side of the pan and sprinkle the curry powder on to the bottom of the pan and let it cook for 1 minute As soon as you can smell the scent of curry powder (about 1 minute) quickly deglaze the pan with the vinegar, stirring well to lift any bits from the bottom of the pan. Now add the chopped kale and place a lid on the pan cook for 1 minute. Stir well. Once the rice is cooked through mix the onion-kale mixture in to the rice. Serve with a lime wedge.

Serves 4-6.

Tomato turmeric soup

Tomato turmeric soup

Ingredients

  • 1 TBS coconut oil
  • 1 onion, minced fine
  • 2 garlic cloves, pressed
  • 2 tsp turmeric powder
  • 1 cup halved cherry tomatoes
  • 14 oz. can diced tomatoes 
  • ½ tsp sea salt
  • 1 cup Therapeutic Chef vegetable broth
  • 1 TBS lemon juice
  • Freshly ground black pepper to taste
  • 4 basil leaves, chiffonade

Directions

Saute the onion in the coconut oil over medium heat for 5-10 minutes, stirring often. Once the onion is starting to brown add the garlic and cook for another minute. Next add the turmeric powder and stir to coat the onions and garlic with the turmeric for 1 minute. Then add the cherry tomatoes and stir well to lift any bits of turmeric and garlic stuck on the bottom of the pan. Now add the canned tomatoes, salt and the broth, cover and bring to a boil. Then reduce heat to medium low and let simmer for 5 minutes. Remove lid and add the lemon juice. Carefully blend in small batches (to prevent hot liquid flying out the top) in a blender, hand blender or food processor. Taste for salt and pepper. Serve in a bowl topped with the basil chiffonade.

Serves 2.

Basmati rice pilaf with pomegranate and walnuts

Basmati rice pilaf with pomegranate and walnuts

This beautiful rice dish can be served hot as a pilaf or cold as a salad. In the summertime when it can be tricky to find fresh pomegranate, and so you can replace the pomegranate seeds with chopped fresh mango or peaches or strawberries.

Ingredients

  • 1 cup brown basmati rice
  • 2 cups (16 oz) Therapeutic Chef Chicken Bone Broth
  • 2 TBSP coconut oil
  • ½ an onion finely diced
  • 2 TBSP grated fresh ginger
  • 1 TSP salt
  • ½ TSP ground cumin
  • ½ cup walnuts, toasted and coarsely chopped
  • ½ cup pomegranate seeds
  • ½ cup chopped fresh cilantro
  • 1 lime juiced

Directions

Cook one cup of brown basmati rice with two cups of Therapeutic Chef Chicken Bone Broth in a rice cooker or on the stove top according to package directions. Melt the coconut oil in a sauce pan on medium heat, and add the chopped onions and salt. Cook the onions for 10-15 minutes until softened and almost caramelized. Add the fresh ginger and cumin to the onions, lower the heat and cook for another 3 minutes.

Add the onion mixture to the rice.  Stir in walnuts, pomegranate seeds, cilantro, and
lime juice, and serve.

Serves 4.

Basic brown rice

Basic brown rice

Ingredients
To make 2-4 servings:

  • 1 cup short grain brown rice or long grain brown rice
  • 2 cups water or broth of choice
  • 1 5-inch piece of kombu seaweed (or any mild tasting seaweed you like), rinsed* (see note)
  • a pinch of unrefined sea salt or Himalayan salt, optional

To make 6-8 servings:

  • 2 cups of short grain brown rice or long grain brown rice
  • 3 1/2 cups water or broth of choice
  • 1 5-inch piece of kombu seaweed (or any mild tasting seaweed you like), rinsed
  • a pinch of unrefined sea salt or Himalayan salt, optional
  • 2 TBS sesame seeds, toasted lightly in a dry skillet over very low heat, optional

Directions

To make the rice, place the rice in a bowl, cover with lots of cold water and swoosh around with a wooden spoon. Let rice settle to the bottom of the bowl, then pour off the water and anything that was floating on top of the water. Repeat until water runs clear. Let drain well through a fine mesh strainer. Place rice and water/broth in a pan with the seaweed and optional salt. Bring to a boil, cover and reduce to a simmer for 40 minutes. Turn off the heat but do not lift the lid. Let sit for another 10 minutes before lifting lid. Add the toasted sesame seeds just before serving.

 * Although kombu is famous for helping to digest beans when cooked together, you can also cook your whole grains with this sea vegetable to add minerals to your dish.

Lemony lentil kale soup

Lemony lentil kale soup

Ingredients

  • 1 onion, diced
  • 1 TBS olive oil
  • 3 garlic, pressed
  • dash of red pepper flakes
  • 1 c. dried red lentils, rinsed
  • 16 oz. Therapeutic Chef Chicken Bone Broth
  • 1 bunch dino kale, washed and destemmed
  • salt, to taste
  • 1 lemon, juiced

Directions

Saute the onion over medium – low heat in the oil for 10 minutes, or until soft. Then add the garlic and saute another 1-2 minutes. Add the red pepper flakes and red lentils and stir to coat. Carefully add the bone broth, plus 2 cups of water, stir well, cover and bring to a simmer over medium heat. Let simmer until lentils are soft (about 20-30 minutes), stirring often to make sure they aren’t sticking to the bottom. Once cooked through add the chopped kale and cook for 1 minute. Turn off heat, add salt to taste, and the juice of one lemon.

Red rice and mushroom risotto

Red rice and mushroom risotto

Ingredients

  • 1 cup red rice
  • 16 oz Therapeutic Chef Beef Bone Broth
  • 1 cup shitake mushrooms, sliced
  • 2 shallots, chopped
  • 2 cloves garlic, minced
  • 2 cups spinach
  • olive oil
  • sea salt
  • black pepper
  • grated parmesan and fresh parsley (optional) 

Directions

In a saucepan, bring broth to simmer over medium heat.  Meanwhile, coat a pan with olive oil and sauté shallots until translucent, about 2 minutes; add garlic and cook another minute. Add rice, stirring to coat with oil for about 2 minutes. Season with salt and pepper.  Add broth one cup at a time until most of the liquid is absorbed.  While the rice is cooking, sauté the sliced mushrooms in olive oil and season with salt and pepper.  When the rice is tender, add the mushrooms and spinach.

Carrot coconut bisque

Carrot coconut bisque

Ingredients

  • 1 large onion, chopped
  • 1 Tbsp. + 3 cups Therapeutic Chef Beef Bone Broth
  • 2 Tbsp. fresh ginger, sliced
  • 4 medium cloves garlic, chopped
  • 1/2 tsp curry powder
  • ½ tsp turmeric
  • 2 cups sliced carrots, about 1/4-inch thick
  • 1 cup sweet potato, cut into about 1/2-inch cubes
  • 8 oz. coconut milk
  • Salt and white pepper to taste

Directions

Chop onion and let it sit for at least five minutes to bring out its health benefits.

Heat 1 Tbsp. broth in a medium soup pot. Sauté onion in broth over medium heat for about 5        minutes, stirring often.

Add garlic and ginger and continue to sauté for another minute.

Add curry powder and turmeric and mix well with onions.

Add broth, carrots, and sweet potato and simmer on medium high heat until vegetables are tender, about 15 minutes.

Add coconut milk.

Blend in batches making sure blender is not more than half full. When it's hot, and the blender is too full, it can erupt and burn you. Add salt and pepper to taste.

Return to soup pot and reheat.

Quinoa salad with orange juice dressing

Quinoa salad with orange juice dressing

This recipe is just plain good for you! Cleansing, nourishing and complete.

Ingredients

  • 1 cup quinoa, rinsed well and drained
  • 2 cups broth of choice
  • 2 tsp grated ginger
  • 1 beet, grated
  • 1/4 cup avocado, chopped
  • 1/2 cup cucumber, chopped
  • 1/2 cup mung bean sprouts
  • 1 orange, juiced
  • 2 tsp mellow miso
  • 1 TBS flax seed oil
  • 1/4 cup minced parsley

Directions

Cook quinoa with the broth and ginger for 15 minutes or until the water is absorbed. Prepare the vegetables. Whisk the orange juice with the miso and flax seed oil. Season with spices if desired (I like red pepper flakes). Add the vegetables to the cooked quinoa. Toss with the dressing. Top with minced parsley. Serve chilled or at room temperature.

Serves 2–4.

Onion miso gravy

Onion miso gravy

Ingredients

  • 1 TBS olive oil
  • 3 medium onions, finely minced (can use a food processor)
  • 2 TBS tamari (may substitute shoyu)
  • 2 TBS flour (try any kind you like; barley, brown rice or kamut)
  • 1 cup broth of choice (may use more if necessary)
  • 1 TBS mellow, white miso
  • 1/3 cupalmond milk, unsweetened (may substitute cashew cream or other non-dairy milk) salt and pepper to taste

Directions

Place the onions and oil in a heavy bottomed pan over very low heat and toss to coat. Cover and cook for about 30 minutes or until very, very soft. Whisk together the tamari and flour in a small dish then add to the onions, and cook for a couple of minutes. Next, add the broth in a slow, steady stream while whisking constantly. Simmer until sauce thickens. Meanwhile, in a small bowl whisk the miso with the almond milk. Turn off heat and stir to combine with gravy. Season if necessary with salt and pepper.

Serves about 2 cups.

Creamy cauliflower sauce

Ingredients

  • 1 medium head of cauliflower, chopped into florets
  • 1 medium onion, chopped
  • 2 tsp coconut oil
  • 1/4 tsp unrefined sea salt or Himalayan salt
  • Broth, as needed

Directions

Roast or steam the cauliflower until soft. If roasting the cauliflower, mix the cauliflower, onion, oil and salt in a baking dish and cover with foil. Roast in a 375 F oven for about 30 minutes, or until vegetables are soft. Remove from oven and let stand, uncovered, until cool. If steaming the cauliflower, place florets in a steaming basket and steam until soft, being careful not to let the pan run out of water while steaming.

Meanwhile, sauté the onion and salt in the oil over medium heat until translucent. Let all ingredients cool. Now place all ingredients in a food processor and blend until smooth, adding a little broth while the machine is running to achieve a smooth and creamy sauce. Once it is creamy, taste for salt and add more if necessary. You can also add coconut oil while it is blending for added richness. Add more broth for a thinner sauce, if desired. Serve as a creamy sauce over grains, noodles or vegetables.

Serves about 3 cups.

French onion soup

French onion soup

Onions also help improve cholesterol, lower blood pressure and have anti- cancer, anti-viral, anti-biotic and anti-inflammatory properties. Make this any time you feel a cold coming on.

Ingredients

  • 6 yellow onions
  • 2 TBS olive oil (may substitute 1/2 cup vegetable broth)
  • 1 TBS fresh thyme leaves (no stems), or 1 tsp dried thyme (fresh is seriously preferred)
  • 2 tsp fresh minced rosemary or 1/2 tsp dried rosemary
  • 2 bay leaves
  • 1/2 tsp toasted sesame oil
  • 2 garlic cloves, pressed
  • 2 TBS tamari or shoyu (may substitute 1/2 tsp unrefined sea salt or Himalayan salt)
  • 5 cups broth of choice
  • 2 TBS miso, whisked with 2 TBS water to make a slurry
  • 2 TBS minced parsley
  • Nutritional yeast, for garnish
  • Toasted whole grain bread, to serve

Directions

Cut the onion in half then slice into long, thin strips. Cook the onions in a heavy bottomed soup pot with the olive oil, herbs and bay leaf, covered, over very low heat. Stir frequently and don’t let them sizzle. They should cook slowly for about 30 minutes to bring out their sweet flavor. Once the onions are completely softened and sweet, add the toasted sesame seed oil, the garlic and the tamari and cook another 10 minutes over low heat. Slowly add the broth and heat through. Remove the bay leaves. Then stir in the miso slurry and turn off the heat. Taste for salt. Serve hot garnished with parsley and nutritional yeast. Have toasted whole grain bread ready for soaking up the broth in your bowl. Be ready to want seconds!

Serves 6.

White bean soup with rosemary and lemon

Can’t have too many bean soup recipes! They are a great source of protein, fiber and are naturally low in fat. This recipe has the refreshing taste of rosemary, lemon and mint. Plus, it uses kombu seaweed which is full of minerals and helps increase the digestibility of the beans.

Ingredients

  • 1 1/2 cups dried white beans (cannellini, navy, etc.)
  • 2 bay leaves
  • 3 sprigs of fresh rosemary
  • 1-5-inch piece of kombu seaweed, rinsed
  • 2-4 cups of broth of choice
  • 3 garlic cloves, pressed
  • 1 tsp unrefined sea salt or Himalayan salt
  • dash of cayenne
  • 2 cups arugula, cleaned well (may substitute spinach or nettles)
  • 2 meyer lemons, zested and juiced
  • fresh mint leaves, optional garnish

Directions

Sort through the beans, removing any stones, then rinse and drain the beans. Soak the beans for 8 hours in 6 cups of water. Then drain off and discard the water.

Add 2 cups of fresh water to the soaked beans and bring to a boil in a large pot. Add the bay leaves, rosemary and kombu. Reduce heat to low and cover. Simmer for 1-2 hours (or until soft), stirring occasionally. You want the beans to still hold their shape but be tender all the way through (not too hard and not too mushy). You may need to add broth to the pot during the cooking process to keep them from sticking to the bottom. Once cooked through add more broth until the soup is your desired thickness. Discard the bay leaves and rosemary sprigs (the kombu can remain in the soup, but chop into smaller pieces if it hasn’t already disintegrated into little bits).

Place the garlic in a mortar and pestle with the salt and cayenne, and crush to make a paste. Add to the beans and simmer for three minutes. Chop the arugula and stir into the soup. Simmer for 1 minute or until the arugula is wilted but still bright green. Turn off heat, taste for salt, and serve in bowls topped with some zest, lemon juice and chopped fresh mint. Serve with crusty whole grain bread.

Serves 6.

Creamy mushroom soup

Use any mushrooms you like but be sure to always include the prized shiitake. Shiitake mushrooms help strengthen, detoxify and boost the immune system. They also help lower cholesterol and are a powerful cancer fighter.

Ingredients

  • 1 medium kabocha squash, a.k.a. Japanese pumpkin (may substitute red kuri squash)
  • 1 TBS olive oil
  • 1 large onion, diced
  • 2 celery stalks, diced
  • 1/2 tsp unrefined sea salt or Himalayan salt
  • 4 cups of mixed mushrooms, fresh (shiitake, chanterelle, porcini, maitake)
  • 3 garlic cloves, pressed
  • 2 bay leaves
  • 2 tsp fresh thyme leaves (please don’t use dried thyme here, it has a different taste)
  • 6 cups of broth of choice
  • 1 yukon gold potato, diced
  • 1/2 cup raw cashews
  • 1/2 cup hot water, plus more as needed
  • 2 TBS freshly minced chives
  • 2 TBS freshly minced parsley

Directions

Preheat oven to 375 F. Place the kabocha squash on a cutting board and carefully cut it in half. Discard seeds. Place cut side down on a baking dish and fill pan with enough water to cover the squash with approximately 1-inch of water. You may need two pans in order to fit both halves of the squash. Bake for 35-45 minutes or until you can easily pierce through the squash with a knife. Remove from pan, discard water and let the squash cool by turning it cut side facing up.

Once cool enough to handle, remove from peel and dice squash into 1/2-inch cubes. Measure ¾ cup of cubed squash and set aside. Reserve the remaining squash for another use (add to miso soup, add to stir fries or other steamed vegetables for a side dish, mash and give to kids, mash and use to make spinach pancakes, purée with coconut milk and salt to make a creamy sauce for grains or vegetables).

Meanwhile, place the oil, onion, celery and salt in a large soup pot and heat over medium heat for 5 minutes, stirring occasionally. Slice the mushrooms into attractive bite-size pieces and discard any tough stems (shiitakes). Add them to the pot and cook another 5 minutes, adding a little broth to prevent sticking, if necessary. Add the garlic, bay leaves and thyme and cook another 2 minutes. Now add the 6 cups of broth and the potato and cover. Let simmer for 15 - 20 minutes over low heat. Once the potato is very soft, turn off heat and remove the bay leaves.

Next use a potato masher to lightly mash the soup and break up the potato pieces. This will thicken the soup. Now add the cubed kabocha squash pieces (3/4 cup). I like to leave them whole (unmashed) for color and texture. Prepare the cashew cream by placing the raw cashews in a blender with just enough hot water to barely cover the cashews. Blend to break up the pieces, stopping to scrape down the sides of the blender if necessary. Then slowly add a little more water, up to 1 cup while the blender is blending to make it smooth and creamy until your desired thickness is achieved. I don’t like it too thin so go slow with the water. You may need to let the blender run for 1-2 minutes to make it smooth. Adding all of the water at once will make it hard to get a smooth cream unless you have a special high-powered blender. Add cashew cream to the soup until your desired creaminess is met. You may not need all of the cream. Taste for salt and serve, garnished with chives and parsley.

Serves 6-8.