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Souped Up!

Weekly Recipes
Berry Delicious Smoothie

Spicy Vegan Black Bean Chili
Makes approximately 16 one-cup servings

Ingredients:
30 ounces of organic, non-GMO black beans
one quart of organic stewed tomatoes
one quart of organic diced tomatoes with green chilies
one quart of organic vegetable broth
one medium organic onion, diced
2 Tablespoons organic chili powder
1 teaspoon of ground cumin
½ teaspoon of garlic powder

Directions:
Drain the beans and place all ingredients in a large soup pot, and simmer for about two hours so that the ingredients all blend together. Move to a crockpot prior to serving.

Recipe courtesy of a Garden of Life fan

 
Mushroom Soup

Mushroom Soup
Serves 6

Ingredients:
2 medium organic onions, peeled and chopped
3 Tablespoons extra virgin coconut oil or butter
2 pounds fresh organic mushrooms
butter and extra virgin coconut oil
1 quart organic chicken stock
½ cup dry white wine
1 piece toasted organic,whole grain sprouted or sourdough bread, broken into pieces
freshly ground nutmeg
sea salt or fish sauce and pepper, to taste
organic sour cream or crème fraîche

Directions:
Make sure the mushrooms are fresh! Sauté the onions gently in extra virgin coconut oil or butter until soft. Meanwhile, wash mushrooms (no need to remove stems) and dry well. Cut into quarters. In a heavy cast iron skillet, sauté the mushrooms in small batches in a mixture of butter and coconut oil. Remove with slotted spoon and drain on paper towels. Add sautéed mushrooms, wine, bread, and chicken stock to onions; bring to a boil and skim. Reduce heat and simmer about 15 minutes. Blend soup with a handheld blender. Add nutmeg and season to taste. Ladle into heated soup bowls and serve with cultured cream.

Recipe courtesy of Sally Fallon, author of Nourishing Traditions

 
Coconut Milk Soup

Coconut Milk Soup
Serves 6 to 8

Ingredients:
1½ quarts homemade wild fish or organic chicken stock
1½ cups organic coconut milk and cream
1 pound organic chicken or wild fish, cut into small cubes
3 jalapeño chilies, diced, or ½ teaspoon cayenne pepper, dried
1 Tablespoon grated fresh ginger
2 Tablespoons fish sauce (optional)
2 to 4 Tablespoons lime juice
chopped cilantro for garnish

Directions:
Simmer all ingredients until meat is cooked through. Garnish with cilantro.

Recipe courtesy of Sally Fallon, author of Nourishing Traditions

 
 

This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.


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