Anti-Inflammatory Health Tonic

This is a new batch that I tweaked of this recipe.  Wanting to add in a few more ingredients for their health properties, and it came out really delicious.  

We are taken down with a summer cold/flu monstrosity that has me aching, fatigued, runny nose, burning throat, loss of voice, head and heading toward chest congestion if I don't take care.  About 4 years ago, I completely gave up medicine and have resorted to a more complete Ayurvedic or Hippocrates belief.. "Let food be thy medicine".  I have a health tonic that I drink regularly in the winter at least every 2 days and I did not get any of the nasty colds or flus that went by.  And there were a lot! Having a 5 year old, we are in contact with germs quite regularly, like it or not. Still thinking about that bubble we should probably live in. No seriously, we didn't catch much.  Til now. Which when I think back, I have not been taking my super immunity boosting drink since cold weather left.  Hmm. I do believe it works.  

Well, back to the tonic.   This tonic has a base of turmeric, ginger, lemon, cinnamon, cardamon and garlic.  Sweetened with honey and balanced out with some lemon juice at the end of the simmering time, makes this drink actually enjoyable.  Well, it's not ice cream.. but still enjoyable in a healing, soothing way. 

Enough said, give it a try and get on the road to better already. 

Turmeric-Ginger Tea

1 piece of fresh turmeric root (1-2" piece), grated (or 1-2 t. powder) 

1 piece of fresh ginger root, (1-2" piece), grated

peel of 1 organic lemon 
juice of peeled lemon (easier if you peel first, then juice)

1 clove of garlic, smashed or use garlic press (important to let sit 5-10 minutes to allow the allicin to produce!!)

1 t. cardamon

1 piece of cinnamon

Place all ingredients in a pan with 2 cups of water, bring to boil.  Reduce and simmer for 8 minutes. Strain some into a cup adding lemon juice and honey to taste. 

Notes: 

I drink my 1st cup hot and place the rest in the fridge.  Later I can either heat up or enjoy iced.  It is good both ways. 

When making tonics, I believe it is crucial to use top quality organic ingredients.  Turmeric is not readily available at grocery stores but I usually find it at the health food store or farm stand. 

Cardamon I purchase at the grocery store in the Natural Foods section.. in the bulk spices section.  There I find organic cardamon.  I love it here and in chai. Yum!

Cherry Mojito Punch & Mocktail

Getting ready for a friend's baby shower this weekend.  Trying to think of punch recipes and going through the archives, thought I should post this as it is a delicious and refreshing option for the punch bowl!  Utilizing all the juice options out there..  This recipe is a good base for taking it several different ways, depending on the flavor you choose.  The original recipe is made with Ocean Spray Cran-Cherry Cocktail.  It is a great place to start.  But there are a lot of other options.  I don't necessarily buy from the Cran spray food giant.. but tend to lean more toward the healthier or organic choices out there.  But in a pinch.. this is a quickie that works.  For the shower this needs to be a mocktail (non-alcoholic)  but this made with vodka would be delicious, too.. if you wanted to spike it up.  Martha's Cherry Mojitos recipe that I posted here is another seriously delicious, but boozy option I used to make often.  

Cherry Mojito Mocktail and Punch Recipe

In a cocktail shaker filled with ice, add 

4 oz. Ocean Spray® Cran-Cherry Cocktail
5 mint leaves
2 oz. Ocean Spray® Sweet & sour mix (or Mrs. T's)
2 oz. lemonade
Shake and pour into a 16 oz. glass (mason jars work great)
Add more ice 
Top with 1 oz. club soda and garnish with a mint sprig


For a large punch bowl add

4 (32 oz.) bottles of Cran-Cherry
1 (1 liter) bottle of Sweet & Sour mix 
1 (32 oz) bottle lemonade
1 bunch of mint, leaves separated off stems
Mix together, Add ice
Top with 1 liter Club Soda

The designer touch... Add some halved, pitted (fresh) cherries and mint sprig for garnish.

What to do with all those easter eggs! "Egg Stuff" + White Sauce 101

Us girls being artsy.. we love to dye easter eggs.  And that usually leaves us with a whole mess of hard-boiled eggs.  
I love to use them in the next couple of weeks in egg salad sandwiches, a hearty, chopped salad with eggs and even a delicious spinach salad with hot bacon dressing.   These are all good uses for the left over egg dilemma.  However, this recipe is one of my favorites.  Growing up, my mom would make it for dinner and usually when my dad was not going to be there.  That's when we had quiche or any egg based meal. We called it "Egg Stuff" when we were little.  

It is a delicious and easy dish.  Actually, quite "elegant" with the bèchamel or white sauce. I love it for a brunch; the ladies who lunch really love it.  I don't think I've ever come across one person who knew what it was or had it before.  My mother said my grandma Blount would make it.  It does seem to me like something you would learn in Home Economics back in the day.  I want to wear a vintage apron when I make it.  

If sauces from scratch scare you.. This is a good sauce to learn and know. From this basic white sauce recipe, you can go a dozen different ways.  The addition of cheese and you're heading toward an amazing nacho dip that's not processed (love that!).. or macaroni and cheese.  Creamed chipped beef (no, thank you for me.. but that may be your sort of thing!)  Adding different broths.. you come upon dishes like Seafood bèchamel over rice, chicken divan with broccoli, chicken potpie.  Certain broth additions can be the beginning of many different cream soups. The list goes on and what I am saying is this is a good basic to know.   

We grew up using Campbell's cream of chicken, mushroom, broccoli.. soup for just about any recipe and casserole.  This white sauce is where you begin to learn to replace that processed, msg loaded crap with whole ingredients.  I used to make chicken pot pie using cream of chicken and broccoli soup, then when I started this whole foods healthier journey I had to figure out how to replace the processed ingredients in my cooking.  What amazed me was how easy it is.  Recipes like this are so darn simple, I even have them memorized.  
2 tablespoons of butter + 2 tablespoons of flour + 1 cup of milk + little salt and pepper..  and you're there.  Delicious Bèchamel 101  
(Don't think there's MSG in there?  Do you see "yeast extract"? Then it is.  That's a marketing term to get around using "MSG" which has become a worrisome ingredient for consumers. Definitely something I want to avoid especially in a child's diet with a growing brain.) 

Well, if you give "Egg Stuff" a try... let me know what you think! 

Egg Stuff + Basic White Sauce 101 (Béchamel)    

(serves 4 generously)

4-6 Hard Boiled Eggs

2 Tablespoons Butter
2 Tablespoons Flour
1/4 teaspoon Sea Salt
1 cup Milk
White pepper, to taste

8 slices of Bread, toasted (2 per person)

In a saucepan, melt butter over med high heat.  Sprinkle flour over and whisk.  Add salt. Cook slowly 2-4 minutes.  (this is important, as it gets rid of the uncooked flour taste).  

Meanwhile, peel hard boiled eggs and separate the whites from yolks.  (I use a butter knife for this task.. cutting through whites just to yolk.. open up and yolk comes out whole.) Set yolks aside. Roughly chop whites. 

After flour and butter has cooked for 2-4 minutes..  whisk in milk slowly.  Continue to cook til thickened.  (About 2-4 minutes) Note: if you cook too long and it's too thick .. you can always thin with a little milk. Be Warned!  Add a Tablespoon at a time.. if you add to much, you quickly can have a thin sauce and you can't add more raw flour to thicken. 

Taste to see if you need to add more salt.  (Ending here.. you have a basic white sauce.  Continue on for "Egg Stuff") Stir in chopped egg whites.  

Spoon warm over toast.  Using a mesh strainer (see photo below), scrape yolks through strainer with fork and let it "snow" over the white sauce on the toast.  (the only time yellow snow is good!)

Sprinkle with Pepper... and serve. 

Melt 2 Tablespoons of Butter in saucepan. 

Sprinkle in 2 Tablespoons Flour.

Whisk and let cook 2-4 minutes.

Add 1/4 sea salt.

Add 1 cup Milk.

Peeling the eggs.  For easter egg dying we are forced

to buy store-bought organic white eggs as our usual

cage free brown eggs don't dye very well.

Separate the yolk from the whites.  This is where you can

see the difference between pasture-raised eggs and even store-bought

organic.  The yolks in these eggs barely have any colour! 

Add whites into white sauce.

Spoon over toast.

Using a metal strainer and fork push yolks through

to make a delicious yolk dusting. 

Oh, so good. 

Fennel and Apple Salad

This is one of my favorite salads.  It is super fresh and crispy and oh so good.  The fennel has a slight anise flavor and paired with the crisp apple and the tart juicy dressing with orange essence.. it's simply delicious.  Super easy to make, too. 

Fennel is a super healthy! Come on, you know I am going there.  Real quick with a link if you want to read more about this super food.  

Great source of vitamin C, fiber, folate and potassium.  In addition, it is a phytonutrient. Shown to reduce inflammation and to help prevent the occurrence of cancer.  There is a biological mechanism that shuts down the intercellular signaling system called tumor necrosis factor.. alright, I don't know how to explain all this.  Go here and read about it. 
Now for the recipe. 

Recipe notes:  
If you don't have orange marmalade.. you can sub honey and splash of orange juice.  

Fennel and Apple Salad

1 fennel bulb, sliced thin 
1 apple, sliced thin

In mason jar..
1/4 cup lemon juice
1/3 cup grape seed oil
1/3 cup olive oil
1/2 t. dijon mustard
1T. orange marmalade
S + P

... Shake til emulsified and pour over the fennel and apple.  Toss together and serve.  
(This makes more dressing than you will need but it's great on any salad)

Super yummy additions that take this over the top:  
Orange sections
walnuts
blue cheese crumbles

Healthier Baked Oatmeal with fruit

Made this for Sunday School and it got rave reviews, so I thought I would post.  This recipe is inspired by my mom's baked oatmeal which is delicious but way to sweet for me.  This is a healthier version and I think she would love it too.  Using whole oats not instant makes a difference.  They hold their structure way better and you end up with a better texture than the instant.  Plus, they are way better for you.  I love using the banana on the bottom, it adds a lot of sweetness so you don't need as much sugar.  
What I love about this recipe and you will too.. is not only are there endless possibilities depending on the fruit, spices you choose but it's a delicious and easy make-ahead baked breakfast, perfect for gatherings.  
As far as berries, frozen or fresh both work well here.  Which makes this super easy. We use a variety from our frozen stash of summer berries or a bag of Trader Joe's Very Cherry Berry, which is amaze. Stone fruit, fresh or frozen works really well too.  We love this with peaches.  Just with blueberries is super yummy too. 
I like to serve it warm with a little cream to pour over.    It can also be made ahead of time which makes it great for a holiday breakfast gatherings or brunch.  Can be doubled.  

HEALTHIER BAKED OATMEAL

Fruit:

2 ripe bananas, sliced into 1/2-inch pieces
1 1/2 cups (frozen or fresh) Berries or stone fruit (frozen or fresh) 

Dry ingredients: 

2 cups whole rolled oats (not quick oats)
1/2 cup walnut pieces, toasted and chopped (divided)
1/4 cup natural cane sugar or maple syrup
1 teaspoon baking powder (aluminum-free)
1 1/2 teaspoons cinnamon
1/2 teaspoon fine-grain sea salt

Wet ingredients: 

2 cups milk
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly (divided)
2 teaspoons vanilla extract

1)  Preheat the oven to 375°F   Butter the inside of an 8-inch square baking dish.

2)  In a bowl, mix together the oats, 1/4 cup of the walnuts, if using sugar instead of maple.. add the sugar here, baking powder, cinnamon, and salt.  Set aside.

3)  In another bowl, whisk together the milk,  if using maple syrup instead of sugar.. add the syrup here, egg, vanilla extract and half of the melted butter.  Set aside.

4)  Arrange the sliced bananas in a single layer at the bottom of the prepared baking dish. Sprinkle two-thirds of the berries over the top. 

Cover the fruit evenly with the oat mixture. 

Pour the milk mixture over the oats gently, so that it is evenly distributed. Jiggle the dish to make sure the milk mixture is throughout the oats. 

Scatter the remaining berries and walnuts on top.

5)  Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes.  Drizzle the remaining melted butter on the top and serve. 

This dish can be made ahead the night before and reheated in the morning.   What I like to do is assemble the banana, berry and dry oat layer in the baking dish, cover and place in fridge.. In another bowl, Mix together the wet ingredients, cover and place in fridge.  In the morning, pour the wet mixture onto the oat mixture, top with berries and walnuts and bake.  

kids can help on this step.. Scarlett is practicing good knife skills

slicing a banana with a butter knife.  Layering them in a

buttered 8x8 baking dish.

Pour the oats over the berries and bananas. (Forgot to

photo the bananas with the berries, but I think you can imagine)

Pour the wet ingredients over the oats, tap the dish to be sure
the milk mixture is evenly distributed through the oats.

Top with remaining berries and walnuts.  Ready to bake.

All done, cut a scoop and cover with a little cream. 

Greek Easter Clove Cookies Kourabiethes

With Easter approaching, this is a good cookie to post!  I first had these cookies at my friend Roseanna's. And oh my UMM! Seriously delicious.  The most tender butter cookie with a delicate clove scent and taste, yet not overpowering.  Especially if you pull the clove out before eating.  However, being so good.. I did forget to pull one out before it got shoved into my mouth.  And let's just say.. elevated the whole clove experience quite a bit!  

The ouzo is a Greek aperitif which is reminiscent of licorice, anise.. Similar to Pastis, which is french and Sambucca, which is Italian.  You could substitute either just fine.  The aperitif does not overpower or overtake the cookies.. it just makes this amazing flavor in the end result.  If you don't want to use, you can easily just omit.  You will still have an amazingly delicious cookie.   

I am not greek.. but this will be an Easter cookie tradition I am starting from now on. 

Kourabiethes

1lb unsalted butter, softened
2 large egg yolks
1/2 c organic confectioner’s sugar, plus more for dusting
2 T. ouzo (or sub. french Pastis or Italian Sambucca)
1/2 t. vanilla powder or 2 t. vanilla extract
1/2 c almonds, toasted, cooled and chopped very finely ( I use a coffee mill)
1lb cake flour (about 3 1/2 - 4 cups)
1/2 t. baking powder
1/2 t. baking soda

Whole cloves for decoration

In the bowl of a stand mixer, add the butter and mix until light and fluffy, about 5 minutes. Scrape the sides of the bowl and add egg yolks and confectioner’s sugar. Mix well. Add the ouzo, vanilla, and the toasted chopped almonds.

In a separate bowl, sift the flour, baking powder and baking soda together. With the mixer on low, add the flour to the butter mixture and mix until just incorporated. You don’t want to over mix the dough because that will toughen the cookies.

Chilling the dough for about half an hour makes it easier to handle and roll.

Preheat the oven to 350 degrees.

To shape:  take a piece of dough about the size of a walnut. Roll it into a log and then curl the ends in and pinch slightly to make a half-moon or crescent shape.

Stud each cookie in the center with a whole clove and bake in the preheated oven for 20 minutes or until just beginning to brown.

When the cookies are still very warm, dredge in confectioner’s sugar.  The sugar layer will almost melt and coat the cookies.  After the cookies cool a bit, add another dusting of confectioner’s sugar.

You can remove the clove before serving or just warn guest not to consume.  Unless they like that sort of thing!

Healthy Flavorful Chicken & Noodles Soup

This recipe was always my go to when someone I knew was sick or when I am having a "spa" mood.  That interpreted means.. I am being really healthy and eating light, usually a week after a cleanse, this is a meal I make.  
I'd like to call it the clean and fresh updated version of Chicken Noodle Soup.  I first made this around '97 and this was before I ever had Pho.  It probably was a Martha Stewart recipe, not sure.  Now and especially living in Seattle, there is a lot of Pho around and I would say this soup is similar to a thai noodle soup.  What I love about this soup is the freshness of it all.  I also love how it's served.  The hot broth infused with a thai sauce, which is tasty and delicious but not overpowering, is poured over a bed of cellophane noodles topped with red onion, scallions and the pulled chicken which produced the lovely broth..  that then is ladled into individual bowls and you then garnish with fresh, cold veggies. So when you eat the soup you have the hot broth, fresh herb brightness and the crunch of a cucumber, pepper and bean sprouts.  All which impart an incredible fresh deliciousness.  If you are gluten-free.. this is a great meal for you.  Hello, noodles!  

Super easy to make, the only thing that takes time is chopping and assembling all the accompaniment ingredients.  I love this for entertaining at lunch or light dinner.  This soup will easily serve 10 -12 people.

Flavorful Thai Chicken & Noodle Soup

1 Organic whole Chicken (often called broiler chickens) 

Sauce:

1 c Nam pla (fish sauce) 

3 Garlic cloves; crushed 

2 T Peeled fresh ginger; grated using a rasp or fine minced

3 T Freshly squeezed lime juice 

2 T Dark brown sugar 

1 t Red-pepper flakes

1/4 water

1/2 lb Cellophane noodles

Accompaniments: 

1 sm Red Onion.. halved and sliced lengthwise

1 bunch of Scallions.. trimmed and sliced

Fresh Mint.. pull leaves from stem .. (3-4 leaves per person)

Fresh Cilantro.. tough ends trimmed (1 tender stem with leaves per person)

2 c Mung Bean Sprouts

1 long English Cucumber.. peeled & halved lengthwise & cut on the diagonal 1/2" slices

2 Orange Yellow or Red bell peppers.. halved and sliced lengthwise in julienne 

2 Limes.. cut into wedges (1 wedge per person) 

Chicken:

Place chicken in a large pot and cover with cold water.  Bring to a boil and reduce heat to low.  Simmer uncovered for 30 to 45 minutes, depending on size of chicken. 

Remove chicken, and discard the skin and bones (I freeze bones for future bone broths), reserve broth. Cut chicken into large pieces, set aside in fridge til ready to use.

While Chicken is cooking prepare...

    Sauce:

In a medium bowl, whisk together the fish sauce, crushed garlic, ginger, lime juice, brown sugar, red pepper flakes and water. Set aside.  

    Accompaniments:

Prepare all as above and place in individual bowls (except onion and scallions) for garnish.  Set aside.

    Noodles:

Soak noodles in warm water for 15 minutes and drain well. (do this 15 min or right before serving) 

Bring chicken broth (reserved in pot) to a simmer. Stir fish sauce mixture into simmering broth.  

Assembly....

Place noodles in the bottom of a large serving bowl, arrange chicken on top, then add the sliced onion and scallions. 

Ladle hot chicken broth mixture over chicken and noodles. 

Serve immediately.  Garnish with cold vegetables and limes. 

Why I wear ashes on my forehead

Today is Ash Wednesday.  This year it means a lot more to me than usual.  It is a day that begins the season of Lent leading up to Holy week and Easter Sunday.  A day that signifies inner repentance and also your witness to others that we all need a Savior to pay the price for our sins.  What a somber day.  And "somber" would be the word for me this week.  2 days ago we left a weekend retreat titled "Defiant Beauty" with Andrea Conner that was heavy and powerful, altering any disillusionment of the gospel and what we are exactly called for here on earth.  It was a good, good weekend, but my heart and mood has been somber ever since.  I believe that God has called us to holiness and what that exactly looks like is very sobering.  There is a true realization that we are not home yet.   What I like to call the "cinderella gospel" came crashing down.  You know, the I've been saved/rescued and now it's happily ever after.  

I find it so fitting that we end a retreat which dashed our Christian disillusions and here we arrive immediately upon Ash Wednesday.  A somber day symbolic of inner repentance, with a marking of Christ and a witness to all of this torturous device placed on our foreheads in ash that not only was used to save us but that we are to "pick up our cross and follow Him." 

"For dust you are to dust you shall return."  Genesis 3:19 Is what the pastor or priest says as they make the sign of the cross in ash on your forehead.  These words were spoken by God (Yahweh Elihu) to our 1st parents, Adam and Eve, after they had eaten the forbidden fruit and fallen into sin, more specifically death.  The ashes on ash wednesday reminds us of this... our sinfulness and our mortality, our need for a Savior, repentance and a right place before God.  
Nowhere in the Bible is Ash Wednesday mentioned or required.  We never practiced it in our protestant home growing up.  It was viewed as very Catholic.  But I would challenge you today to let those borders drop, as I have and see the beauty in the ashes.
  
The mention of the pouring of ashes on oneself occurs many times in the scriptures, as an outer manifestation of inward repentance or mourning.  I believe this is an ancient practice, often involving sackcloth.  
The earliest occurrence is found at the end of the book of Job.  "Therefore I despise myself and repent in dust and ashes" Job 42:6    And Jesus mentions repentance with ashes and sackcloth in Matthew.  "Woe to you, Korazin! Woe to you, Bethsaida!  If the miracles that were performed in you had been performed in Tyre and Sidon, they would have repented long ago in sackcloth and ashes." Matthew 11:21
Sackcloth is a very rough material, worn it would cause great discomfort with any movement.  Another physical thing to bring to remembrance our need to repent. I believe we need physical things like this.. especially in this day and age when we live in such comfort and shrink away from any discomfort or suffering.  I know I do. 

At the retreat we were challenged to look at the cross.  Not just the cross, but a crucifix.  God the Son on the cross. Suffering laid out and visible right there.  Again, not something we had in our protestant home.  We had beautiful crosses but empty without Christ.  And I get that, too.  Our Christ did rise again and He is not on the cross any longer and for that I am grateful.  But we lose sight of a God who suffers for us when we remove that completely.  We lose sight that we are called to suffer along with him.  He didn't call us to pick up your Bible and follow me.  He challenges us to pick up your cross.. one of the cruelest forms of a torture device.  Pick that up and follow Him.  (Matthew 16:24)

Like I said, a heavy week.  But a freedom in that disillusionment being gone.  No longer are the questions there of WHY GOD?  when a broken world is more and more evident all around us.  Children and an estimated 27 million taken as slaves right now.  Wars and rumors of wars.  The Ukraine right now and the missing tortured protestors fighting for the freedoms.  It's a hard world to look at with a loving God. But when you look at that cross and the suffering and that this world is operating under the evil one's reign.. it changes that cinderella mentality.  We are here to do His work, be His hands and feet and be His love.. all pointing to the cross.  

May God bless your Ash Wednesday and His work in your heart as you seek to pick up your cross and follow Him. 


If your church doesn't participate in ash Wednesday, it's easy to find one that does.  Just google in your area and most likely they will list 2 or 3 times a day when ashes are being administered.  

Italian Sausage & Peppers

Happy fat tuesday!  It seems fitting enough to share this recipe with you on this day.  It's not one of my healthier fares, but it sure is one of my favorite!  Italian Sausage and Peppers.. Mmmmm.   Takes me to a good place.  This is Italian street fair food at it's best.  Right up there with zeppolis, calzone, broccoli rabe, cannolis and really good pizza.. this is it for me.  My recipe came from Michael and Sharon Coyne, a couple in our church that were amazing cooks.  And it taste exactly like what I would buy every September at the feast of San Gennaro in Little Italy.  September is one of my favorite months for this reason. Well, this and fashion week! Oh, and no tax week. September is just a wonderful time to be in NYC.  Autumn in New York one of the best things in life. 

Back to the recipe.  This is comfort food at it's best. Serve it on good french bread.  I think it needs the crust, otherwise it gets too soggy from the juice.  The delicious juice you will want to sop up.  I have friends that are happy to eat it alone or with rice or even pasta.  That is all good, but the best way for me is on a bread like a sub.  Yes, east coast, more specifically South Jersey.. it's called a sub. 

Recipe Notes...  

Sausage:  It must be Italian sausage.  I prefer Hot.  It's never really that hot, just has nice spice.  Especially here in Seattle.  I buy Iserno's which has no nitrates and is very tasty.  The "hot" is not hot.  In Jersey or NY, the "hot" is nice and spicy hot!  You can use sweet or mild, if you truly are chicken and have to. I kid, I kid.  Speaking of chicken, you can use any variety.. I just don't guarantee the results to be AS good.  I am sure it will be good, though.  It can't be bad! 

Peppers:  normally I do not care for green peppers.  But in this recipe, I love them. Actually, demand them.  I do a mix of red and green.. whatever you have.. it will be delish.  

I forgot to take the end result photo while making this time!  I probably was diving in head first and once you try this, you will see why it was easy to forget the final photo!  But don't worry.. I require this at least once a month, so I will take one and add it next time. (photo is added directly below)

This recipe is perfect for parties.  I love to make it in an old square electric skillet.. my mom had an avocado green one we used growing up.  It works perfectly.  Plus, it can be turned to warm and dished out of for a large group.  It is "guy" food.. they will go nuts for it!  If I had a restaurant, this would be on the menu.  It's classic, delicious and you will keep going back for more. 

Italian Sausage And Peppers (NYC Street food style)

1lb. Hot Italian Sausage

2 T. Olive Oil 

1 very large Onion, cut in half and sliced

2 large Peppers (1 green and 1 red or orange or yellow), seeded and cut into strips (about the same size as the onion slices)

1 c. Chicken Broth

ground Black Pepper

Brown sausage whole according to package directions.  (Isernos is to place sausage in pan with enough water to cover bottom of pan and boil for however many minutes.. remove water and let sausage brown on 2 sides.)

Once sausage is brown, remove from pan and set aside in a bowl or plate.  Add Olive oil and onions and saute 3 minutes over med-high heat.  Add peppers and saute 2 more minutes.  

Slice the sausage on the diagonal.. this is preference.  (At the street fairs they are usually sliced straight into 2" pieces.. I like them a little smaller, see photo below.)

Add the sausage back to the pan with the onions and peppers.  Add any juice from plate or bowl. 

Turn the heat down to simmer, add the chicken broth and lots of pepper.  (When I say lots of pepper, I mean lots of pepper.  When you have shaken what you feel is too much.. shake it about 5 more times!  Seriously.  This makes it.  It simmers into the broth.) 

Cover and simmer for 15 minutes, til juices are reduced by half and thickened a bit.  (You might have to go up to 10 minutes longer) 

Right before serving drizzle with Extra Virgin Olive Oil.

Serve warm on sliced rolls.   

Sausage browning.

Onions, sliced and cooking.  I often use a mix of red and white.

Red seems to hold it's shape better in the end. 

Added peppers, a healthy boost! Don't overcook, 

as they will cook more with the sausage.

I like to slice it on the diagonal about an inch

Add a lot of black pepper. Now add some more.  

More than you think.. it will all work out, trust me.

Ready for the lid.  It will now cook down and become one. 

Broccoli & Vegetable Soup

I love this soup for many reasons.  One.. it's super delish and satisfying, always good in a soup!  Two.. it can usually be made with ingredients on hand and takes hardly anytime. Three.. it's a healing soup, drinkable and can be made as  healthy as you like.  And I guess four would be that it is so versatile.  With different vegetable additions and spices, you can go anywhere with this one.  
In this recipe, I use a homemade healing bone broth that I make out of chicken carcasses, head and feet which simmer for at least 48 hours.   You can use homemade or store-bought chicken or vegetable broth in place. Healing broths are new to me as in the last year.. and I love them for their healing effects on my gut and strengthening of bones. 
I also love the turmeric and cayenne here, not just for a kick-up of taste.  I often think traditional broccoli soup can be kinda bland.  But turmeric and cayenne are both very important healing ingredients known for their anti-inflammatory properties.

A note on broccoli..  half my life I threw away the stem, not knowing it is actually the best part of the broccoli.  Then I saw Jaques Pepin and he gave this tip to use it, stating it's his favorite part.  Since then, I never waste it.  It's easy to deal with, too.  Simply peel it (you will see the colour difference between the peel and the edible center) and chop the tender center.  This is the part used for broccoli slaw.  When you pay more for the crowns at a store, they get to sell the part you don't want in another product.. making money on you twice! This center part is the best part, steamed or sautéed or whatever.. it is just delicious. 

Broccoli & Vegetable Soup

• 2 T. coconut or olive oil or butter
• 3 leeks or 1 onion, diced
• 2 cloves of garlic, minced
• 1 large carrot, diced
• 4 small red potatoes or 1 large, diced
• 1 bunch of broccoli, chopped
• 1 quart of bone broth (you can sub. vegetable or chicken stock)
• 1 teaspoon thyme
• 1.5 teaspoons sea salt (this will vary depending on your stock.. you can always add more later)
• 1/2 teaspoon fresh ground pepper
• 3-4 teaspoons turmeric
• cayenne to taste
• good glug of raw cream (optional)
• 2-3 Tablespoons parsley, chopped
• zest of 1 small lemon

In a large saucepan, heat oil and onions and a sprinkle of salt.  Sauté onions till tender over med high heat.  
Add garlic and cook 1 minute.  Add carrots and potatoes and broccoli.  Stir in seasonings.. thyme, salt, turmeric, peppers.  Cover with broth or a combination of broth and water. Bring to a boil and reduce to a simmer.  Cook till vegetables are very tender, about 15-20 minutes.  
Using an immersion blender, blitz til creamy perfection. 
Stir in parsley and zest.  
Check for seasoning.  Adding more salt, if needed.  

Optional:  
Add kale, spinach.  This really packs a nutritious punch.  If adding Kale, add in with the carrot.  If adding Spinach.. I like to add in the end, a minute or 2 before blitzing.  I like the fresh taste of spinach or just wilted spinach.. not stewed for 20 minutes.  

Creme fraiche (1 c. sour cream + 2 T. buttermilk), swirl on top of soup in serving bowls when ready to serve.  (not anti-inflammatory, however) 
shredded parmesan .. just a finish on top