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Tuesday, December 12, 2017
Healthy Holiday Recipes for Your Immune Sustem
It is not easy to stay healthy during the holidays with the cold and flu season upon us. Following are some recipes to help keep your immune system strong.
GARLIC STOCK
-16 cups cold filtered water
-24 cloves of garlic, peeled and cut into halves
-4 large organic carrots, peeled and sliced
-4 stalks of organic celery (with leaves) chopped
-2 large onions, quartered
-1 organic parsnip, peeled and sliced
-one cup fresh organic parsley, sliced
-iodized sea salt and white pepper to taste
Combine all ingredients in a large soup pot. Bring to a boil. Reduce heat to simmer, and cover the pot. Cook for one hour. Strain the stock through a meshed sieve. Use the stock in soups, sauces, and gravies. May be frozen in small containers.
SUPER SALAD SAVVY
-2 cups organic baby Romaine or Bibb lettuce
-1/4 cup organic carrots, shredded
-1/4 cup organic fresh curly parsley leaves
-1/2 cup organic fresh broccoli florets, cut into bite-size pieces
-1/2 cup organic red cabbage, shredded
-1/4 cup jicama, chopped
-1/2 cup cooked and chilled peas/beans (Choice of sweet peas, white beans, black beans, and garbanzo beans
-1/2 cup assorted sprouts (Choice of: onion, bean, broccoli, radish)
-1/2 ripe avocado, sliced
-1/4 cup dried cranberries or dried cherries
Mix all together, and serve chilled with Susan’s Surprise Dressing or Perfect Vinaigrette Dressing. SERVES: TWO
SUSAN’S SURPRISE DRESSING
-1/2 cup extra virgin olive oil
-one cup fresh organic curly parsley leaves
-4 garlic cloves, chopped
-juice from 2 lemons
-iodized sea salt and white pepper to taste
Purée all in a blender. Chill in the refrigerator. The dressing may be kept in the freezer for up to two weeks.
PERFECT VINAIGRETTE DRESSING
-2/3 cup extra virgin olive oil
-1/3 cup white wine or tarragon vinegar
-one T. Dijon-style mustard
-one large cloves of garlic or 2 T. fresh shallots, chopped
-2 fresh basil leaves, chopped, optional
-2 drops liquid stevia, optional
Purée all in a blender. Place in a cruet or mason jar. Allow to sit at room temperature for several hours to blend flavors. May be stored in the refrigerator for one week.
BROCCOLI SOUP
-one medium sweet onion or two large shallots, peeled and chopped
-2 cloves garlic, peeled and chopped
-4 cups fresh or frozen organic broccoli, chopped
-one cup Pacific Foods (chicken) Bone Broth
-3 cups Pacific Foods (chicken) Simply Stock
-one cup water
-1/2 cup organic fresh curly parsley
-iodized sea salt and white pepper to taste
-2 T. Heavy organic cream or 1/4 cup unsweetened coconut milk
Heat all ingredients, except cream/milk, to boiling in a large soup pot. Cover and simmer for 30-45 minutes, or until broccoli is very tender. Purée all in a blender. Add optional cream or milk substitute. This recipe can be served hot or cold. SERVES: 4-6
SALMON STEAK WITH SCALLIONS
-1/2 cup scallions (keep some green parts), sliced thin
-1 T. extra virgin olive oil or grapeseed oil
-2 wild (or responsibly raised) salmon steaks, about one inch thick and 6 oz. each
-1 T. fresh dill, finely chopped
-1 T. fresh lemon juice
-iodized sea salt and white pepper to taste
Sauté scallions in oil over medium heat until soft. Keep warm. Season both sides of the steaks with salt, pepper, dill, and lemon juice. Bake at 400 degrees or broil, turning once, until the fish flakes. Set the steaks on top of the warmed scallions. Sprinkle with extra lemon juice, if desired. SERVES: TWO
SALMON PATTIES
-16 oz. canned wild salmon, bones and skin removed
-one organic egg, well-beaten
-1/2 cup quick-cooking oats or crushed cracker crumbs from Absolutely gluten-free crackers
-1/2 tsp. garlic powder
-1 T. dried minced onion
-1/2 tsp. dried mustard, optional
-1 tsp. dried parsley
-1 tsp. Tamari (soy sauce substitute, gluten-free)
-dash or Worcestershire sauce, optional
-1 T. avocado or grapeseed oil
-4 slices of lemon, cut thin and warmed
Mix all ingredients, except lemon slices. Form into four patties. Brown on both sides in oil in a non-stick pan. Garnish each patty with a lemon slice. SERVES: 4
GARLIC STOCK
-16 cups cold filtered water
-24 cloves of garlic, peeled and cut into halves
-4 large organic carrots, peeled and sliced
-4 stalks of organic celery (with leaves) chopped
-2 large onions, quartered
-1 organic parsnip, peeled and sliced
-one cup fresh organic parsley, sliced
-iodized sea salt and white pepper to taste
Combine all ingredients in a large soup pot. Bring to a boil. Reduce heat to simmer, and cover the pot. Cook for one hour. Strain the stock through a meshed sieve. Use the stock in soups, sauces, and gravies. May be frozen in small containers.
SUPER SALAD SAVVY
-2 cups organic baby Romaine or Bibb lettuce
-1/4 cup organic carrots, shredded
-1/4 cup organic fresh curly parsley leaves
-1/2 cup organic fresh broccoli florets, cut into bite-size pieces
-1/2 cup organic red cabbage, shredded
-1/4 cup jicama, chopped
-1/2 cup cooked and chilled peas/beans (Choice of sweet peas, white beans, black beans, and garbanzo beans
-1/2 cup assorted sprouts (Choice of: onion, bean, broccoli, radish)
-1/2 ripe avocado, sliced
-1/4 cup dried cranberries or dried cherries
Mix all together, and serve chilled with Susan’s Surprise Dressing or Perfect Vinaigrette Dressing. SERVES: TWO
SUSAN’S SURPRISE DRESSING
-1/2 cup extra virgin olive oil
-one cup fresh organic curly parsley leaves
-4 garlic cloves, chopped
-juice from 2 lemons
-iodized sea salt and white pepper to taste
Purée all in a blender. Chill in the refrigerator. The dressing may be kept in the freezer for up to two weeks.
PERFECT VINAIGRETTE DRESSING
-2/3 cup extra virgin olive oil
-1/3 cup white wine or tarragon vinegar
-one T. Dijon-style mustard
-one large cloves of garlic or 2 T. fresh shallots, chopped
-2 fresh basil leaves, chopped, optional
-2 drops liquid stevia, optional
Purée all in a blender. Place in a cruet or mason jar. Allow to sit at room temperature for several hours to blend flavors. May be stored in the refrigerator for one week.
BROCCOLI SOUP
-one medium sweet onion or two large shallots, peeled and chopped
-2 cloves garlic, peeled and chopped
-4 cups fresh or frozen organic broccoli, chopped
-one cup Pacific Foods (chicken) Bone Broth
-3 cups Pacific Foods (chicken) Simply Stock
-one cup water
-1/2 cup organic fresh curly parsley
-iodized sea salt and white pepper to taste
-2 T. Heavy organic cream or 1/4 cup unsweetened coconut milk
Heat all ingredients, except cream/milk, to boiling in a large soup pot. Cover and simmer for 30-45 minutes, or until broccoli is very tender. Purée all in a blender. Add optional cream or milk substitute. This recipe can be served hot or cold. SERVES: 4-6
SALMON STEAK WITH SCALLIONS
-1/2 cup scallions (keep some green parts), sliced thin
-1 T. extra virgin olive oil or grapeseed oil
-2 wild (or responsibly raised) salmon steaks, about one inch thick and 6 oz. each
-1 T. fresh dill, finely chopped
-1 T. fresh lemon juice
-iodized sea salt and white pepper to taste
Sauté scallions in oil over medium heat until soft. Keep warm. Season both sides of the steaks with salt, pepper, dill, and lemon juice. Bake at 400 degrees or broil, turning once, until the fish flakes. Set the steaks on top of the warmed scallions. Sprinkle with extra lemon juice, if desired. SERVES: TWO
SALMON PATTIES
-16 oz. canned wild salmon, bones and skin removed
-one organic egg, well-beaten
-1/2 cup quick-cooking oats or crushed cracker crumbs from Absolutely gluten-free crackers
-1/2 tsp. garlic powder
-1 T. dried minced onion
-1/2 tsp. dried mustard, optional
-1 tsp. dried parsley
-1 tsp. Tamari (soy sauce substitute, gluten-free)
-dash or Worcestershire sauce, optional
-1 T. avocado or grapeseed oil
-4 slices of lemon, cut thin and warmed
Mix all ingredients, except lemon slices. Form into four patties. Brown on both sides in oil in a non-stick pan. Garnish each patty with a lemon slice. SERVES: 4
Monday, December 11, 2017
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